Please Accept this as my official entry into the Big Farken Sandwich Throwdown.
I began this project on Saturday night after we had a dinner party the cooker was still hungry so I smoked a bacon wrapped Fatty. Then while the kamado kicked it up a little and baked some bread for the Big Farkin Sandwich.
Last night I smoked a Pork Belly That I picked up from the butcher
seasoned the meat side with 5 spice only and scored the skin and seasoned it with salt and pepper.
Off to the smoker for a low and slow at 250 +/- for 8 hours.
Got her settled in
Foiled, rested and tucked her away in the fridge for the night.
Pulled it out of the fridge this morning and sliced her up
Carmelized some sweet Vidahlia onions
Seared the belly slices on the gasser
Sliced up some potato chips
Melted up some bacon fat and butter for grilling the bread
Put the bread in the skillet with Smoked Gouda cheese
Next the onions and the belly meat
alternated sliced fatty and belly meat
Put the halves together with a little garlic aioli and fennel spread between
Plated with chips please use this as my entry photo.
Then had one of these babies,
Thanks for lookin and keep on cookin!
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr