– 1 Pork Belly, Skinned
– Cattleman’s Grill Carne Asada Rub (or favorite seasoning)
– 6 Pounds Brown Sugar
– 3 Cups Kosher Salt
Step 1: Slice the pork belly into three even pieces. Coat both sides of the belly with Cattleman’s Grill Carne Asada Rub rub to taste.
Step 2: Mix 4 pounds of brown sugar and 2 cups of Kosher salt. Lay a half-inch thick area of the cure on the bottom of your pan and place the pork belly in, fat side down. Cover the pork belly in cure a half inch thick. Cover the pan with plastic wrap and place in the refrigerator for three days.
Step 3: After three days, flip the pork belly fat side up. Redress with a mixture of 2 pounds brown sugar and 1 cup Kosher salt. Wrap in plastic wrap and place in the refrigerator for three more days.
Step 4: Remove the pork belly from the pan and rinse them under water until all of the cure is gone. Place them on racks to dry for 24 hours in the refrigerator.
Step 5: Preheat your Yoder Smokers YS640 (or other smoker) to 170° and smoke the pork belly for 4 – 5 hours. Once smoked, place the pork belly back into pans and let them sit in the refrigerator for 24 hours to allow the fats to re-solidify.
Step 6: After 24 hours, you are now ready to slice and fry up your home cured bacon. Enjoy!
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Cut the bacon into 1/2" pieces, and fry them in a large sauté pan. While the bacon is cooking, dice up the onion and jalapeños in 1/4" chunks. Remove the bacon from the pan and place it on a plate or in a bowl. Reserve the bacon fat in the pan and sauté the jalapeños and onions in the bacon fat.
While the vegetables are cooking, empty the four cans of white beans into an oven safe pot (enameled cast iron works very well). Place the pot over medium heat, and add the bacon, veggie mixture, one bottle of American Stockyard Baked Bean Starter and two tablespoons Plowboys Yardbird Rub. Stir the ingredients until combined.
Preheat your grill (we used a Yoder Smokers YS640 pellet cooker) to 350°. Place the pot of beans on your grill and let them cook for at least one hour. Stir regularly to make sure the beans at the bottom of the pot do not burn.
Once the beans have finished cooking we suggest you place them in an airtight container to sit in the refrigerator overnight. This will allow the beans to setup and the flavors to continue to combine. Serve and enjoy!
Using a good boning knife like the Victorinox 6" boning knife, cube up 2 1/2 pounds of pork shoulder. Place in a large mixing bowl. Cut up 1/2 pound of bacon, place in bowl with pork shoulder. Combine the cherry peppers, chili pepper juice, eggs, bread, and Cattleman's Grill Tri-Tip Seasoning into the bowl. Mix well.
A handful at a time, put the mixture through a meat grinder.
Once the mixture is fully ground, roll out the meatballs and place them in a buttered foil pan.
Preheat your Yoder Smokers YS640 (or other grill) to 400°. Cook the meatballs for 15 - 20 minutes or until the internal temperature is 170° (use the Maverick PT-100 thermometer for fast and accurate temperature readings). Serve and enjoy!
Sift the flour, sugar, salt, and baking soda into a mixing bowl. Mix the egg with the buttermilk and vegetable oil in a large pitcher. Add to the dry ingredients, beating to a smooth, creamy batter. Let stand for at least 30 (or as much as 2 hours).
Preheat your Yoder Smokers YS640 (or other grill) to 350°, placing your griddle on the grill. Brush vegetable oil onto the griddle and pour batter in 4-inch circles. Cook for 1 1/2 - 2 minutes per side, or until golden brown. Cook for 1 1/2 - 2 minutes per side, or until golden brown.
In a saucepan, combine all of the syrup ingredients and bring to a boil. Reduce the heat to low-medium and let the syrup bubble gently until it is a smooth syrup like consistency.
Layer the pancakes and pulled pork three high and pour the Jack Daniels Syrup over the top. Enjoy!
* Make the syrup just before serving to ensure it doesn't cool too much.
Using a good knife (Victorinox 6" Boning Knife) remove the skin from the chicken thigh completely, set it aside for later use. Trim all the fat from the chicken, trimming the chicken into equally sized pieces.
Apply Cattleman's Grill Carne Asada Rub liberally to both sides of the trimmed thighs. Take the chicken skins and reattach them, trimming any excess. If necessary, secure the skin to the thighs using toothpicks. For best results use a spray oil or butter on the bottom of the pan and place the chicken thighs in rows.
Preheat your Yoder Smokers YS640 (or other smoker), to 275°. Place the foil pan on the smoker. After 30 minutes pour chicken stock into the bottom of the pan until you have roughly 1/4" of standing liquid. After another 30 minutes, take foil and cover the top of the pan. Pull the chicken at 180° (use the Maverick PT-100 thermometer for fast and accurate temperature readings), which should take roughly 30 more minutes, giving you a 90 minute cook time.
Take 1/4 cup of Fat Bastard Billy B Damned BBQ Sauce that is at or slightly above room temperature and glaze the top of the chicken. Let rest for 5 minutes, serve and enjoy!