A cook for Cliff H!

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Green Hornet

Head Chef
Joined
Jan 20, 2006
Messages
1,811
Location
Port st. Lucie, Florida
After a good cure I am cooking a pork belly for bacon. Used Brown sugar and black pepper for flavor on this batch. Back yard Oak for smoke in the WSM. On in about an hour.
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My neighbor works for a food service and brought over the pork belly a while back. Last night he brought over this Rib Eye roast. The diameter was not big enough for the customer to use for a prime rib at the restaurant so it was returned. I think it may slice up nice after smoking. It will go on after the Bacon.
Love it when a plan comes together!
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Still in it but I was in a bit of a rut!
Bacon is off and cooling. I have to trim the belly skin off the back and it is ready for breakfast!
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I had to slice the roast in half to fit the WSM. I used a little of my rub to dust it.
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Now it is time for a tatsey beverage...Buster approved!
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What a spread. Wish Larry come over and notice the good beer. Some of us get tired of seeing the PBR empties in his movies. Nice looking hound dawg. He got to have got tangled up with Basset some way or another. Love them pooches. I had one time. Took him Dove hunting. First cap he run off and aint seen him since. It was a heart breaker.
 
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