Let’s take a classic, comfort food and inject it with wood-fired flavor. This recipe for Traeger Smoked Pot Roast starts with a chuck roast rubbed with a blend of spices and soaked on your grill. Then, we cook it in the Dutch oven with all the traditional fixings! (more…)
2 lbs. pork belly
Kosher salt
Your favorite herb rub (Rusty uses Pine Street Market Summer Spice)
Set the Big Green Egg for indirect cooking with a convEGGtor at 225°F/107°C with the disposable drip pan.
Place the pork belly fat side up on the grill. Cook for 2 hours or until the internal temperature reaches 165°F/74°C.
Remove from the EGG and let rest for 10 minutes. Slice and serve. If you prefer crisper pork belly, sear the cooked pork belly in a cast iron skillet until crisp.
Recipe and photo from Big Green Egg and courtesy of Rusty Bowers from Pine Street Market.
We love this easy recipe for Mini Meatball Minestrone, a warm and comforting soup. Full of hearty flavor, you’ll love the bite-sized, tender meatballs simmered in a flavorful broth filled with cannellini beans and spinach. (more…)
Not much beats a hot bowl of potato and bacon soup on a cold Wichita day! You’ll love this Loaded Potato Soup with your favorite toppings…and ours – bacon! (more…)
Enjoy this smoky, sweet ice cream with grilled bananas and a smattering of your favorite toppings. There truly is nothing more decadent than this Grilled Banana Split With Vanilla Bourbon Ice Cream! (more…)
Skip the regular roses and go for these Bacon Roses on Valentine’s Day! They’re also a great gift any time of year for your bacon lovers! (more…)