Smoked pork belly for a couple of hours till and internal temp of around 160*F. Seasoned with some S&P
Off the grill then I put them in the freezer to cool and then sliced them.
Some chicken wings on the grill and seasoned with some Chef Merito and black pepper.
Sliced pork belly on the hot side of the grill to get some color to them.
Tossed the wings in your basic Franks/butter mixture, made some okra in the wok, cut up some carrots and celery and some blue cheese dressing to dip everything in.