tfti.bbq
TFTI BBQ - Tone
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𝙏𝙝𝙖𝙣𝙠𝙨 𝙁𝙤𝙧 𝙏𝙝𝙚 𝙄𝙣𝙫𝙞𝙩𝙚 Backyard Fusion BBQ ⚜️🇵🇭🇺🇸 That’s 💰
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The Coolest Cooler by @newairusa
The @newairusa electric cooler is a game changer. I go camping every summer and I can’t wait to take this with me. Plug it into any standard 12V/24V DC or your car. It can also be powered by a rechargeable battery for up to 4-5 hrs or solar. It’s a cooler, fridge or freezer 🤯.
Check out the link in my bio w/ Discount code to get yours.
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𝙀𝙡𝙚𝙘𝙩𝙧𝙞𝙘 𝘾𝙤𝙤𝙡𝙚𝙧:
Code for 10% off: TFTI
SKU: NPR080GA00
𝙎𝙤𝙡𝙖𝙧 𝙆𝙞𝙩:
Code for 10% off: TFTI
SKU: NPR-SolarKit100
Both links in Bio
#cooler #newair #fridge
The @newairusa electric cooler is a game changer. I go camping every summer and I can’t wait to take this with me. Plug it into any standard 12V/24V DC or your car. It can also be powered by a rechargeable battery for up to 4-5 hrs or solar. It’s a cooler, fridge or freezer 🤯.
Check out the link in my bio w/ Discount code to get yours.
_______________________________________
𝙀𝙡𝙚𝙘𝙩𝙧𝙞𝙘 𝘾𝙤𝙤𝙡𝙚𝙧:
Code for 10% off: TFTI
SKU: NPR080GA00
𝙎𝙤𝙡𝙖𝙧 𝙆𝙞𝙩:
Code for 10% off: TFTI
SKU: NPR-SolarKit100
Both links in Bio
#cooler #newair #fridge
Wagyu Tri-Tip Rolled Asparagus
Super easy recipe. The crunch from the asparagus and the melted provolone cheese was unreal. @
Using @chewonthisseasonings
Seasonings in a Dip Can!? 🤯 Makes the perfect gift for any lip loadin’ carnivore 🤘🏼 Go follow @outlawdipco and getCHEW a Log from their bio link.
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𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @chewonthisseasonings @outlawdipco
𝙂𝙧𝙞𝙡𝙡: @chargrillergrills AKORN Jr
𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg CamTray
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
#wagyu #wagyusteak #tritip #steaktiktok #bbqtiktok
Super easy recipe. The crunch from the asparagus and the melted provolone cheese was unreal. @
Using @chewonthisseasonings
Seasonings in a Dip Can!? 🤯 Makes the perfect gift for any lip loadin’ carnivore 🤘🏼 Go follow @outlawdipco and getCHEW a Log from their bio link.
_______________________________________
𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @chewonthisseasonings @outlawdipco
𝙂𝙧𝙞𝙡𝙡: @chargrillergrills AKORN Jr
𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg CamTray
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
#wagyu #wagyusteak #tritip #steaktiktok #bbqtiktok
Pastrami Brisket. Recipe below.
𝘽𝙧𝙞𝙣𝙚:
•1 1/2 gallons of water
•4-5 lbs of ice
•3 c of Kosher salt
•1 1/2 c white sugar
•2 tbsp pink curing salt
•1 whole garlic cloves
•1/4 c pickling spice
𝙍𝙪𝙗:
•1 tbsp coarse black
•1 tbsp smoked paprika
•1 tbsp garlic powder
•1 tbsp cumin
•2 tbsp onion powder
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
•In a large pot bring water to a boil
•Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring
•In a large bucket add in your ice and pour in your brine
•Trim your beef ribs and place in brine bucket then into the fridge for 7 days
•Take your brisket out of brine, rinse thoroughly and pat dry.
•Yellow mustard as a binder then coat w/ rub
•Place your thermometer in and set it to 200 degrees
•Fire up your smoker to 250 degrees then place your brisket in and smoke till you have a nice set bark about 6hrs and temp around 170
•Spritz down butcher paper then wrap. Place meat probe back in and continue to cook till it reaches 200 internal
•When done let it rest at least an hour in a cooler or overnight.
𝙂𝙧𝙞𝙡𝙡: @chargrillergrills Fed 980
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
𝙒𝙤𝙤𝙙: @jealousdevilcharcoal Hickory Blocks
𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @meatermade Block
𝘽𝙪𝙘𝙠𝙚𝙩: @cambromfg
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks
𝙎𝙥𝙧𝙞𝙩𝙯: @meatsweatsspritz
#pastrami #brisket #bbqtiktok #tftibbq #bbqfood
𝘽𝙧𝙞𝙣𝙚:
•1 1/2 gallons of water
•4-5 lbs of ice
•3 c of Kosher salt
•1 1/2 c white sugar
•2 tbsp pink curing salt
•1 whole garlic cloves
•1/4 c pickling spice
𝙍𝙪𝙗:
•1 tbsp coarse black
•1 tbsp smoked paprika
•1 tbsp garlic powder
•1 tbsp cumin
•2 tbsp onion powder
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
•In a large pot bring water to a boil
•Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring
•In a large bucket add in your ice and pour in your brine
•Trim your beef ribs and place in brine bucket then into the fridge for 7 days
•Take your brisket out of brine, rinse thoroughly and pat dry.
•Yellow mustard as a binder then coat w/ rub
•Place your thermometer in and set it to 200 degrees
•Fire up your smoker to 250 degrees then place your brisket in and smoke till you have a nice set bark about 6hrs and temp around 170
•Spritz down butcher paper then wrap. Place meat probe back in and continue to cook till it reaches 200 internal
•When done let it rest at least an hour in a cooler or overnight.
𝙂𝙧𝙞𝙡𝙡: @chargrillergrills Fed 980
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
𝙒𝙤𝙤𝙙: @jealousdevilcharcoal Hickory Blocks
𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @meatermade Block
𝘽𝙪𝙘𝙠𝙚𝙩: @cambromfg
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks
𝙎𝙥𝙧𝙞𝙩𝙯: @meatsweatsspritz
#pastrami #brisket #bbqtiktok #tftibbq #bbqfood
Spicy Fish Sauce Wings 🔥 These wings were inspired by @twaydabae and are straight 💰! I’ve done this marinade before but never on wings. It’s a great Asian style flavor that gets all the way into the meat. The sugar balances out the saltiness from the fish sauce so don’t be afraid. This flavor will blow your mind! 🤯
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𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
• 1 lbs chicken wings
• 1c white sugar
• 1c fish sauce
• 2c potato starch
𝙎𝙖𝙪𝙘𝙚:
• 2 tbsp olive oil
• 1 whole garlic minced
• Thai chilies diced
• Scallions diced
• 1-2 tbsp fish sauce
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
• Equal parts sugar and fish sauce then mix
• Add in your wings and let marinate at least 1hr, overnight the best. Or use your @avidarmor USV32 Chamber Vacuum Sealer’s instant marinade function to marinate in minutes. I did it 3x
• Straight from marinade to potato starch then fry in peanut oil at 300 to cook the wings to 165 internal then back in at 350 to get them extra crispy
• For the sauce add 2-3 tbsp olive oil to a hot pan then add in garlic and cook till it starts to brown
• Then add in Thai chilies, Scallions and 2 tbsp of fish sauce. Mix and cook for 1-2 minutes
• Coat wings in sauce and enjoy 🤙🏽
𝘾𝙝𝙖𝙢𝙗𝙚𝙧 𝙑𝙖𝙘𝙪𝙪𝙢 𝙎𝙚𝙖𝙡𝙚𝙧: @avidarmor USV32
𝙃𝙖𝙩: @jealousdevilcharcoal Collab. Link in bio
𝙎𝙝𝙞𝙧𝙩: @gizmographix_shirts
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
#wings #chickenwings #foodtiktok #appetizer #tftibbq
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𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
• 1 lbs chicken wings
• 1c white sugar
• 1c fish sauce
• 2c potato starch
𝙎𝙖𝙪𝙘𝙚:
• 2 tbsp olive oil
• 1 whole garlic minced
• Thai chilies diced
• Scallions diced
• 1-2 tbsp fish sauce
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
• Equal parts sugar and fish sauce then mix
• Add in your wings and let marinate at least 1hr, overnight the best. Or use your @avidarmor USV32 Chamber Vacuum Sealer’s instant marinade function to marinate in minutes. I did it 3x
• Straight from marinade to potato starch then fry in peanut oil at 300 to cook the wings to 165 internal then back in at 350 to get them extra crispy
• For the sauce add 2-3 tbsp olive oil to a hot pan then add in garlic and cook till it starts to brown
• Then add in Thai chilies, Scallions and 2 tbsp of fish sauce. Mix and cook for 1-2 minutes
• Coat wings in sauce and enjoy 🤙🏽
𝘾𝙝𝙖𝙢𝙗𝙚𝙧 𝙑𝙖𝙘𝙪𝙪𝙢 𝙎𝙚𝙖𝙡𝙚𝙧: @avidarmor USV32
𝙃𝙖𝙩: @jealousdevilcharcoal Collab. Link in bio
𝙎𝙝𝙞𝙧𝙩: @gizmographix_shirts
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
#wings #chickenwings #foodtiktok #appetizer #tftibbq
Open Fire Piggy 🐖 One of my whole animal cooks I did last weekend for my birthday. This one came out perfecto 👌🏽.
Whole animals cooked over open fire just hit different. Sets the mood to any backyard BBQ 🔥📠💯
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𝙎𝙖𝙪𝙘𝙚: @wsauceofficial Fireshire
𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @blazingstarbbq All in One, Reaper
𝘽𝙖𝙨𝙩𝙚: Duck Fat
𝙂𝙧𝙞𝙡𝙡: @fuegostx
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙊𝙞𝙡: @getgraza
#wholepigroast #openfirecooking #bbqtiktok #bbqfood #tftibbq
Whole animals cooked over open fire just hit different. Sets the mood to any backyard BBQ 🔥📠💯
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𝙎𝙖𝙪𝙘𝙚: @wsauceofficial Fireshire
𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @blazingstarbbq All in One, Reaper
𝘽𝙖𝙨𝙩𝙚: Duck Fat
𝙂𝙧𝙞𝙡𝙡: @fuegostx
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙊𝙞𝙡: @getgraza
#wholepigroast #openfirecooking #bbqtiktok #bbqfood #tftibbq
Oven Baked Reverse Seared Ribeye Cap Steaks. If you ain’t got a smoker, it’s raining or it’s cold as sh*t and you want a nice edge to edge medium rare steak then this is the recipe for you.
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𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
1. Olive oil as a binder, season steaks with your favorite rub
2. Insert your @meatermade wireless meat thermometer into each steak. Setting temp to 115 internal.
3. Place into a pre-heated oven at 225
4. When done let rest and heat up your carbon steel or cast iron pan in medium high
5. When you pan is ripping hot add in some olive oil
6. Place steaks in, you can weigh them down for an even sear
7. Cook about 1-2 minutes then flip
8. Add in about 3-4 tbsp butter, 4 crushed garlic cloves and rosemary. Baste for 2-3 min
9. Remove from heat and let rest for 5-10 minutes
10. Slice up, add some flakey salt and that melted butter then enjoy
𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @meatermade
𝙍𝙪𝙗𝙨: @blazingstarbbq Beef
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
#steaktiktok #ribeyesteak #foodtiktok #tftibbq #meatermade
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𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
1. Olive oil as a binder, season steaks with your favorite rub
2. Insert your @meatermade wireless meat thermometer into each steak. Setting temp to 115 internal.
3. Place into a pre-heated oven at 225
4. When done let rest and heat up your carbon steel or cast iron pan in medium high
5. When you pan is ripping hot add in some olive oil
6. Place steaks in, you can weigh them down for an even sear
7. Cook about 1-2 minutes then flip
8. Add in about 3-4 tbsp butter, 4 crushed garlic cloves and rosemary. Baste for 2-3 min
9. Remove from heat and let rest for 5-10 minutes
10. Slice up, add some flakey salt and that melted butter then enjoy
𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @meatermade
𝙍𝙪𝙗𝙨: @blazingstarbbq Beef
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
#steaktiktok #ribeyesteak #foodtiktok #tftibbq #meatermade
Chipotle Reaper Hot Wings ☠️
When one of my favorite Rap Bands ever Bone Thugs comes out with a hot sauce you know I had to make hot wings with it!
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𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
• 1 lbs Chicken wings
• Bone Thugs Chipotle Howse Sauce
• @blazingstarbbq Reaper Rub
• Mexican Crema
• Lime Juice
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
1. Coat wings in hot sauce
2. Using the instant marinade function on my @avidarmor USV32 Chamber Vacuum Sealer to marinate wings in minutes. ( Or marinate for an hour in the fridge)
3. Coat wings with Reaper rub on both sides
4. Grill your wings till 180 internal
5. In a small mixing bowl add ½ cup Mexican Crema, 2 tbsp Chipotle hot sauce and ½ lime squeezed and mix
6. When wings are done drizzle on you Chipotle Lime Crema and enjoy
𝙂𝙧𝙞𝙡𝙡: @chargrillergrills AKORN Jr
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝙁𝙤𝙤𝙙 𝘾𝙤𝙣𝙩𝙖𝙞𝙣𝙚𝙧: @cambromfg
When one of my favorite Rap Bands ever Bone Thugs comes out with a hot sauce you know I had to make hot wings with it!
_______________________________________
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
• 1 lbs Chicken wings
• Bone Thugs Chipotle Howse Sauce
• @blazingstarbbq Reaper Rub
• Mexican Crema
• Lime Juice
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
1. Coat wings in hot sauce
2. Using the instant marinade function on my @avidarmor USV32 Chamber Vacuum Sealer to marinate wings in minutes. ( Or marinate for an hour in the fridge)
3. Coat wings with Reaper rub on both sides
4. Grill your wings till 180 internal
5. In a small mixing bowl add ½ cup Mexican Crema, 2 tbsp Chipotle hot sauce and ½ lime squeezed and mix
6. When wings are done drizzle on you Chipotle Lime Crema and enjoy
𝙂𝙧𝙞𝙡𝙡: @chargrillergrills AKORN Jr
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝙁𝙤𝙤𝙙 𝘾𝙤𝙣𝙩𝙖𝙞𝙣𝙚𝙧: @cambromfg
Replying to @servedxcj Filipino BBQ Pork Belly Skewers 🇵🇭
𝙈𝙖𝙧𝙞𝙣𝙖𝙙𝙚 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
•¾ cup soy sauce
•½ cup calamansi or lemon juice
•¾ cup banana ketchup found at most Asian markets
•4 tablespoons brown sugar
•2 tablespoons garlic powder
•1 teaspoon ground black pepper
•2 teaspoons salt
•1 ½ cups lemon or lime soda
*Make a 2nd batch without the lemon lime soda for basting
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
•Add all ingredients into a bowl and mix
•Slice up your pork belly into thin strips
•Place pork belly into marinade and mix
•I used my @avidarmor USV32 Chamber Vac to instantly marinate it in mins. Or you can marinate in the fridge for at least 3hrs or overnight for best results.
•Add the pork belly onto skewers and cook them indirect over open fire or grill
•Baste occasionally to get the deep red color and maximum flavor
•Once your meat probe slides right into the fat like butter then they’re done
•Serve with some rice and enjoy 🤙🏽
𝙂𝙧𝙞𝙡𝙡: @chargrillergrills Wrangler
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝘼𝙥𝙧𝙤𝙣: @gizmographix_shirts
𝘾𝙝𝙖𝙢𝙗𝙚𝙧 𝙑𝙖𝙘𝙪𝙪𝙢 𝙎𝙚𝙖𝙡𝙚𝙧: @avidarmor USV32
𝙎𝙠𝙚𝙬𝙚𝙧𝙨: @superskewer
#filipinofood #bbqtiktok #filipinobbq #skewers #tftibbq
𝙈𝙖𝙧𝙞𝙣𝙖𝙙𝙚 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:
•¾ cup soy sauce
•½ cup calamansi or lemon juice
•¾ cup banana ketchup found at most Asian markets
•4 tablespoons brown sugar
•2 tablespoons garlic powder
•1 teaspoon ground black pepper
•2 teaspoons salt
•1 ½ cups lemon or lime soda
*Make a 2nd batch without the lemon lime soda for basting
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
•Add all ingredients into a bowl and mix
•Slice up your pork belly into thin strips
•Place pork belly into marinade and mix
•I used my @avidarmor USV32 Chamber Vac to instantly marinate it in mins. Or you can marinate in the fridge for at least 3hrs or overnight for best results.
•Add the pork belly onto skewers and cook them indirect over open fire or grill
•Baste occasionally to get the deep red color and maximum flavor
•Once your meat probe slides right into the fat like butter then they’re done
•Serve with some rice and enjoy 🤙🏽
𝙂𝙧𝙞𝙡𝙡: @chargrillergrills Wrangler
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: @jealousdevilcharcoal Chunx
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙆𝙣𝙞𝙛𝙚: @barrelfallsbladeworks
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝘼𝙥𝙧𝙤𝙣: @gizmographix_shirts
𝘾𝙝𝙖𝙢𝙗𝙚𝙧 𝙑𝙖𝙘𝙪𝙪𝙢 𝙎𝙚𝙖𝙡𝙚𝙧: @avidarmor USV32
𝙎𝙠𝙚𝙬𝙚𝙧𝙨: @superskewer
#filipinofood #bbqtiktok #filipinobbq #skewers #tftibbq
More Chicharron since it’s trending right now.
• Seasoned meat side w/ @blazingstarbbq Beef rub
• Scrape skin side to get all the slime and moisture out
• Refrigerate overnight to dry out skin
• Next day Preheat @chargrillergrills Gravity Fed 980 smoker to 250
• Cover skin side w/ Kosher salt
• Smoke indirect till you see fat is rendering down about 2-3hrs
• Remove from smoker
• Remove salt and place back into smoker
• At this point you can crank up your smoker to the highest setting to crisp up skin. Or if your smoker has a top rack you’re going to want to add hot and lit coals to an aluminum tray and place above your pork belly
• Cook till skin bubbles up and gets crispy then remove
• Once rested, slice up and serve with freshly squeezed lime juice
#chicharron #chicharrones #porkbelly #viral #trending #foodietiktok
• Seasoned meat side w/ @blazingstarbbq Beef rub
• Scrape skin side to get all the slime and moisture out
• Refrigerate overnight to dry out skin
• Next day Preheat @chargrillergrills Gravity Fed 980 smoker to 250
• Cover skin side w/ Kosher salt
• Smoke indirect till you see fat is rendering down about 2-3hrs
• Remove from smoker
• Remove salt and place back into smoker
• At this point you can crank up your smoker to the highest setting to crisp up skin. Or if your smoker has a top rack you’re going to want to add hot and lit coals to an aluminum tray and place above your pork belly
• Cook till skin bubbles up and gets crispy then remove
• Once rested, slice up and serve with freshly squeezed lime juice
#chicharron #chicharrones #porkbelly #viral #trending #foodietiktok