The trick is to smoke the meat and not make the meat smoke


  Date: January 15, 2011
  Favorite: Sandwiches
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This recipe from Serious Barbecue was one of the more elaborated sandwiches I have made. The whole thing started a day ahead of time when the pork belly was placed in a marinade for 24 hours. I also made up a serving of APPLESAUCE from SERIOUS BBQ and refrigerated it overnight. The next day the pork belly and its marinade, plus some water and butter were placed in a covered aluminum foil pan on the smoker for 5 hours at 275 degrees. It then rested, covered, for 2 hours. While the meat was resting I prepared the glaze used during the final grilling phase. When It got close to time to go out to the grill I gathered together the ingredients for the DRESSED ARUGULA. The pork was removed from it’s pan and was coated with Canola oil. Then it was placed in a mesh grill pan and it was out to the grill for a 20 minute sear at 225. The pork belly was removed from the grill and brushed with the glaze. Then it was back to the grill for 5 minutes on each side. While I let it rest for 5 minutes, I finished the DRESSED ARUGULA. Then is was time to carve the pork belly, which was jiggly and soft, like bowl of jello. The sliced meat received a finishing sauce. I let folks make their own sandwiches, and the pictures below will illustrate the process. The sandwich was outstanding. It was a powerful blending of both complementary and contrasting flavors. It was a bit of work for a sandwich, but well worth it. And believe me, this isn’t just any sandwich either.
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  Recipe Source:
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Serious Barbecue: Crisp & Unctuous Pork Belly - Page 100
Using CharGriller Smokin' Pro
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CG Smokin Pro
Direct Grilled:
Using Kenmore Elite Gas Grill
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Kenmore Elite Gas Grill
  • Blender
  • FoodSaver
  • Disposable Foil Pan
  • SLT Flexible Wire Grill Basket
  • SR 19" Locking Tongs