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  • March 20, 2018 at 7:27 am

    #1983918

    Ed Wagner - Tuesday, March 20, 2018 7:03 AM

    They look great, Sean.  It's pork belly, so it's probably great.  The only questions are in the details.

    Chris nailed my first question.  Were they smoked or slow-roasted before being finished over high heat to add the char?
    Was the high heat on the grill or under the broiler?
    I know who I'm talking to, but I have to ask...do I see a sauce there? 😉

    Heh not really a sauce, more of a glaze. And no high heat at any point. Just a little warmer than most days at the smoker.

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