Made with Grandpa Dave's
Deviled Eggs
Six eggs, a little horseradish and 2 teaspoons of Grandpa Dave's. Liz likes hers a bit devilish.
Made with Grandpa Dave's or Southwest
Smoked Pork Belly
A full slab, smoked 6 to 8 hours, then crisped under the broiler. Crispy outside, melty in the middle.
Directions
Cut the slab into 3 pieces.
Rub each piece down with olive oil or avocado oil.
Sprinkle all sides and rub down with Grandpa Dave's Original or Southwest Seasoning.
Place in a 195 to 210 degree smoker, fat side up.
Smoke for 6 to 8 hours, until the internal temperature reaches 160 degrees.
To serve right away, cut into 1 inch cubes. Sprinkle on a little extra seasoning if you like.
To store, vacuum pack and freeze.
When you are ready to eat, thaw and cut into 1 inch cubes. Sprinkle with more seasoning and crisp under the broiler or in an air fryer until crispy outside and melty in the middle.
Keep cooking
More recipes
Made with Southwest
Lizzy B's Southwest Salsa
Fifteen tomatoes, peppers and our Southwest Seasoning. Keep it in the fridge or can it for the pantry.
Made with Grandpa Dave's
Better Than Ranch Dip
Mayo, sour cream, buttermilk and Grandpa Dave's. Chill it two hours and it beats the bottled stuff.