Smoked Pork Belly
A full slab, smoked 6 to 8 hours, then crisped under the broiler. Crispy outside, melty in the middle.
Made with Grandpa Dave's
Best with chicken rubbed with Grandpa Dave's and smoked first.
Add all the ingredients to a large bowl and stir until well combined.
Taste it and adjust the mayo, horseradish and Grandpa Dave's to your liking.
Refrigerate for several hours so the flavors can marry up.
Liz's tip: We use chicken that has been rubbed with Grandpa Dave's and smoked. The smoked flavor makes it that much better.
Keep cooking
A full slab, smoked 6 to 8 hours, then crisped under the broiler. Crispy outside, melty in the middle.
Six eggs, a little horseradish and 2 teaspoons of Grandpa Dave's. Liz likes hers a bit devilish.
Fifteen tomatoes, peppers and our Southwest Seasoning. Keep it in the fridge or can it for the pantry.