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Constitution Conservative
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Red Fajita Smoked Pork Belly

Pork belly rubbed with a mix of,
3T Lawry's Red Fajita spice mix
1T Ancho chile powder
2t Cumin, ground
2t Mexican Oregano

Fire up the smoker with mesquite, temp 350°-375°,
Smoke for approx 3 hours to an IT of 145°.








Grilled Venison

Dry brined venison steaks, rubbed with olive oil and spiced with Lawry's Seasoned Salt.
Grilled over very high heat to medium rare.



ABTs, Bacon, Garlic and Queso Oaxaca

Cored Jalapeno chiles stuffed with a spicy bacon/garlic mix and Oaxaca cheese.
Then wrapped with bacon and smoked at 350°-375°.









Arbol Spiced Mexican Rice with Pork Belly

This is my Mexican Rice recipe with extra Cumin and a generous amount of Arbol chile powder added.
And to top it off I cubed about a pound of the pork belly and added it in.





The Money Shot

 

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Constitution Conservative
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