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September 22, 2022Candy Corn Pork Belly
It is hard to think of Halloween, without the most Halloween candy around-Candy Corn!
Personally, Candy corn isn’t my favorite treat, but my wife loves them, so at this time of year, there is always some around the house.
This recipe is definitely...unique, but to be honest, they’re good! Pork always holds up will with a sweet component and the sweet Maple syrup glaze brings that sweet element.
For this recipe, you can use any barbecue rub that you like, but for me, my preference is my Pigasus Rub. It includes all those traditional BBQ rub flavors like garlic, onion and pepper, with a burst of sweetness from the brown sugar. Its great on all things pork and you can grab yours HERE.
Personally, Candy corn isn’t my favorite treat, but my wife loves them, so at this time of year, there is always some around the house.
This recipe is definitely...unique, but to be honest, they’re good! Pork always holds up will with a sweet component and the sweet Maple syrup glaze brings that sweet element.
For this recipe, you can use any barbecue rub that you like, but for me, my preference is my Pigasus Rub. It includes all those traditional BBQ rub flavors like garlic, onion and pepper, with a burst of sweetness from the brown sugar. Its great on all things pork and you can grab yours HERE.
Ingredients
- 2 pounds pork belly, skin removed and cut into 1-inch-thick strips
- ½ cup of your favorite BBQ rub (I used my Pigasus Rub, grab yours here!)
- Wooden skewers
- 1 5oz bag of Chicharrones (Optional)
-
Bat Glaze
Candy Corn Glaze: - 16 Oz Candy Corn
- ½ cup maple syrup
- 1 Habanero pepper, minced
- 1 Tablespoon Yellow Mustard
- 1 Tablespoon Apple Cider Vinegar
- ½ Tablespoon Minced garlic
- 1 teaspoonWorcestershire Sauce
- 1 teaspoon Black pepper
- ½ teaspoonPaprika
- ½ teaspoon Onion powder
Method
1. Begin by trimming up your pork belly strips of any big pockets of fat that will be tough to render out while the pork cooks. Try to keep them as consistent as possible and trim so that all of the strips are approximately the same length.
2. Preheat your smoker to 250F and place on your favorite sweet wood. Cherry or apple wood is fantastic for pork, but any fruit wood will do.
3. Insert a wooden skewer into each pork belly strip until it is inserted at least 50% of the way into the pork.
4. Liberally coat all sides of the pork belly with your BBQ rub and place on your smoker. Cook until the pork hits an internal temperature of 145F, flipping once.
5. While the pork is cooking, make your candy corn glaze. In a medium sized pot, at a medium temperature pour the candy corn and maple syrup. Stir constantly until candy corn is entirely melted and the mix is smooth.
6. Add all remaining glaze ingredients, stirring until well incorporated. Let cool for 5 minutes before dipping each pork belly skewer in the glaze and placing back on the smoker.
7. Cook for ten minutes, to set the glaze.
8. If desired, crush up a bag of Chicharrons and role the pork belly skewers in the mix to add an extra crunchy element.
9. Let sit for ten minutes before serving! Happy Halloween!
Print out the Recipe below if you're old school like me.
Reverse Sear Tri-tip
For this recipe, we will be cooking Tri-tip using the reverse sear method. This means we will follow a simple three-step process. We start by smoking the tri-tip until it hits the desired internal temperature, next, we allow it to rest for about 20 minutes and then third, we sear it quickly on all sides. If you want to learn how to cook a tri-tip like a brisket, check out that recipe HERE.
Servings: 2 People
Equipment
- 1 Spritzer
Ingredients
- 1 Whole Tri-tip approximately 3 lbs
- 1/4 Cup Grim Reaper Rub Get yours HERE.
- 1/2 Cup Beef Stock
- 1/2 Cup Apple Cider Vinegar
Instructions
- Begin by seasoning your tri-tip well on all sides. Focus on creating an even coating across the whole tri-tip.
- Preheat your smoker to 225F (Optional add a piece of your favorite smoking wood). Place your meat inside the smoker, as far from the heat source as possible and smoke until the steak hits your desired doneness. For me this is usually about 125F-135F.
- In a spritzer, mix vinegar and beef stock. Mid way through the cook and again right before you remove the tri-tip from the smoker, thoroughly spritz all sides of the tri-tip with the liquid.
- Searing tri-tip steak is best done in a cast iron skillet or directly over the coals, but use whatever you have available. Preheat your cast iron or your fire and get it to sear temperature approximately 500F.
- Place your steak on the heat and cook for about 1 minute on all sides, until you have developed a strong sear. Your steak is already cooked to the doneness you want, so all we are doing in this step is adding a crust.
- Slice against the grain and serve immediately.
Notes
For this recipe, you can use any barbecue rub that you like, but for me, my preference is my Grim Reaper Rub. It includes all those traditional BBQ rub flavors like garlic, onion, and pepper, with a hit of activated charcoal to help you build up an incredible bark. You can grab yours HERE.
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There isn't much better in life, than biting into a piece of pork belly that has super crisp and crunchy skin, sitting atop juicy, flavorful meat...Unless it is wrapped in a flour tortilla and smothered with fresh, delicious toppings.
Reverse Sear Tri-tip
For this recipe, we will be cooking Tri-tip using the reverse sear method. This means we will follow a simple three-step process. We start by smoking the tri-tip until it hits the desired internal temperature, next, we allow it to rest for about 20 minutes and then third, we sear it quickly on all sides. If you want to learn how to cook a tri-tip like a brisket, check out that recipe HERE.
Servings: 2 People
Equipment
- 1 Spritzer
Ingredients
- 1 Whole Tri-tip approximately 3 lbs
- 1/4 Cup Grim Reaper Rub Get yours HERE.
- 1/2 Cup Beef Stock
- 1/2 Cup Apple Cider Vinegar
Instructions
- Begin by seasoning your tri-tip well on all sides. Focus on creating an even coating across the whole tri-tip.
- Preheat your smoker to 225F (Optional add a piece of your favorite smoking wood). Place your meat inside the smoker, as far from the heat source as possible and smoke until the steak hits your desired doneness. For me this is usually about 125F-135F.
- In a spritzer, mix vinegar and beef stock. Mid way through the cook and again right before you remove the tri-tip from the smoker, thoroughly spritz all sides of the tri-tip with the liquid.
- Searing tri-tip steak is best done in a cast iron skillet or directly over the coals, but use whatever you have available. Preheat your cast iron or your fire and get it to sear temperature approximately 500F.
- Place your steak on the heat and cook for about 1 minute on all sides, until you have developed a strong sear. Your steak is already cooked to the doneness you want, so all we are doing in this step is adding a crust.
- Slice against the grain and serve immediately.
Notes
For this recipe, you can use any barbecue rub that you like, but for me, my preference is my Grim Reaper Rub. It includes all those traditional BBQ rub flavors like garlic, onion, and pepper, with a hit of activated charcoal to help you build up an incredible bark. You can grab yours HERE.
