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Thread: Maple syrup smoked porkbelly and beef tenderloin sliders

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    Maple syrup smoked porkbelly and beef tenderloin sliders

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    BoDarville's Avatar
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    Re: Maple syrup smoked porkbelly and beef tenderloin sliders

    Quote Originally Posted by mk1
    Tasty....
    I'll bet it is!
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    Re: Maple syrup smoked porkbelly and beef tenderloin sliders

    Looks delicious! I'm craving now and I should set a grill tonight. Can you share your recipe? I'm trying to search for different recipes to try!
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    Re: Maple syrup smoked porkbelly and beef tenderloin sliders

    While they were delicious, the recipe is simple. Salt the fresh pork belly before cooking and then paint it with maple syrup frequently during cooking. Start at a low smoking temperature and smoke the PB for a bit. Then turn it up to cook with the steaks. Paint during cooking phase. Don't overcook. Should not be crisp. Unless you want that texture. Enjoy.
    32000 gallon, inground, fiberglass, Aqua-Rite SWG, Pentair 420 sqft cartridge filter (Installed-ya baby), Hayward Super II pump 1.5 hp, 144k BTU heat pump, Dolphin Dx5 Plus, and a good test kit from Duraleigh!

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    BoDarville's Avatar
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    Re: Maple syrup smoked porkbelly and beef tenderloin sliders

    Like TFP, most all good BBQ comes down to the skillful application of a few basic and simple steps.
    Gold Supporter, TFP Lifetime Supporter, 26,680 gal Plaster IGP 3.5 - 10' depth / Attached Waterfall Spa, Manually Chlorinated, Triton Sand Filter, 1.5 HP * 1.1 SF = 1.65 SFHP 1-speed Pentair WhisperFlo WF-26 Pump, 400K BTU NG Teledyne Laars Series One Heater, Polaris 360, Test Kit Comparison, Chlorine/CYA Chart, SLAMing Your Pool, OCLT
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