pork belly

Smoked Pork Belly Baked Beans

Filed Under: Live Fire Recipes Tagged With: bacon, baked beans, beans, campfire, cast iron, live fire, live fire cooking, peppers, pork belly, smoked pork belly, sweet and spicy

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David Olson is a nationally-recognized American Culinary Federation Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “Live Fire Republic”…

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Simple Spring Recipes with True Aussie Lamb
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Posted by Fine Cooking on Friday, May 8, 2020

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A Bachelor & His Grill is in Michigan.

19 hours ago

Pasture-raised and grassfed rack of Australian lamb seasoned with an aromatic blend of roasted garlic, dried onion, basil, rosemary, sage and thyme. Seared beautifully then removed from heat and rested until lowered to room temperature. Brushed in whole grain mustard and rolled into a homemade dry-roasted pecan and toasted pine nut crust. Gently loaded into my Twin Eagles Pellet Grill fueled with oak and cherrywood at 250F. Slowly prepared until an internal temperature of 115F. Rested for 10 minutes, carved into chops and plated family-style over a buttery aged parmesan risotto. Garnished with a splash of Spanish olive oil and freshly-harvested snippets of purple basil, kale florets and fresh thyme from our garden. Life doesn't get much better than this. Cheers, my friends!! -David
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