More Spice Seasoning 
Steak Loaded Nachos
Steak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy…
Get RecipeSweet, savory, smokey … these Pork Belly Burnt Ends by @firehousegrub are the perfect blend of Creole heat and smoke for an incredible bite of flavor either alone or as part of your favorite dish.
Ingredients
-
3-4 Pounds Whole Pork Belly
-
5+ Tablespoons Tony’s More Spice Seasoning
-
Yellow Mustard, to Taste
-
6 Ounces Dr. Pepper
-
1 Cup BBQ Sauce of Choice
-
1/2 Cup Honey
-
8 Tablespoons Butter
- Clear
Directions
- Preheat smoker or grill to 250°F.
- Cut pork belly into small squares, about 1 1/2 inches by 1 1/2 inches, and transfer to a bowl.
- Add yellow mustard to the pork belly. Mix up using your hands. Add enough mustard to coat everything in a thin layer.
- Next season the pork belly with Tony’s More Spice Seasoning. Mix up using your hands, making sure everything has a nice layer of coating.
- Add the pork belly to your smoker or grill fat side down. Smoke for 3 hours or until you have a bark that you like.
- Remove pork belly from the smoker and place in a tray. Add more Tony’s More Spice Seasoning to taste, Dr. Pepper, BBQ sauce, honey and butter to the tray. Mix to combine. Cover tray with foil.
- Return to the smoker and cook covered for 1 hour and uncovered for another 30 minutes.
- Remove and let rest. Enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smashed Potato Salad
Creamy, crispy, and loaded with flavor. This smashed potato salad by @MyDiaryOfUs flips the script on…
Get Recipe