SMOKED STREET CORN WITH SMOKED MEXICAN FILIPINO PORK BELLY & SMOKED HATCH GREEN CHILE BRATS
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- čas přidán 4. 03. 2024
- @SherwoodsGarlicConfitSpread
Ingredients:
5 Hatch Green Chile Bratwurst Sausages
4 Lbs Mexican Filipino Marinated Pork Belly
4 Pieces Corn
Street Corn to cook:
3oz AZ BBQ GARLIC CONFIT SPREAD
Pepper to taste
Smoke for 1 hour
SMOKED HATCH GREEN CHILE
CORN AND SAUSAGE DIP:
1oz AZ BBQ GARLIC CONFIT SPREAD
8 Smoked Ears of Corn (kernels only)
4 Smoked Green Chile Brats
4oz Hatch Green Chile Salsa
1 cup Softened Cream Cheese
1/2 cup Sour Cream
Lime Juice
Filipino Mexican BBQ Pork Belly Marinade:
4oz Sherwood’s ANCHO CHILE Garlic Confit Spread
3oz Ancho Chile Garlic Infused Oil
2 Tbsp Hoisin Sauce
1 Tbsp Fish Sauce
1 cup Coco Aminos
1/2 cup Mirin
2 Tbsp Adobo Paste
1/2 cup warm water
1 tsp Sichuan Peppercorns
12 Chiltepines
1/2 Tbsp Oregano
Salt and Pepper to Taste
Pork Belly Chiltepin Pepper Rub:
6 Chiltepin Peppers
2 Tbsp Coarse Ground Black Pepper
1 Tbsp Fine Ground Black Pepper
1 Tbsp Hatch Green Chile Pepper
1 Tbsp Ancho Chile Powder
1 Tbsp Paprika Pepper
1 Tbsp Sichuan Peppercorn
1/2 Tbsp White Pepper
Smoked for 45 minutes, basted in spiced rum, flipped, then smoked for another 30 minutes.
Chopped into cubes, covered in Filipino Mexican ADOBO BBQ Sauce, then put into an aluminum pan, covered, and put back onto the smoker for 45 minutes.
Toss in sauce 1 more time, then put back onto the smoker for 10 minutes for some nice color.
Pull, then let rest covered for 1 hour before serving.
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