More Spice Seasoning 
Chicken Meatball Sub w/ Trinity Marinara
Turn dinner into a Creole-inspired favorite with this Chicken Meatball Sub by @ChefBradleyBayou. Juicy chicken meatballs,…
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
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3-4 Pounds Whole Pork Belly
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5+ Tablespoons Tony’s More Spice Seasoning
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Yellow Mustard, to Taste
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6 Ounces Dr. Pepper
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1 Cup BBQ Sauce of Choice
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1/2 Cup Honey
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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!
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from our Cajun Country Cookbook
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
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