Cheers... Yes you can't eat many at one sitting (I've tried 🤣)

Cannot beat a good chili dog 👏🏼

AHH, I'm about 50 miles North in Milton Keynes the first American style city in the UK

Whereabouts were you over here?

I'm UK based so it's pretty much a staple though these big pieces can be hard to come by. It really was crazily good, far exceeded my expectations or general BBQ skill 🤣

Did take some doing but was blooming awesome!!

Next day I further reduced the sauce to a thick gravy consistency, adding Port as I went, then sliced the Pork belly and threw it onto our Blackstone griddle at high heat to char all round.
Absolutely delicious and need to make this again!!
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before plunging the meat in and transfering it all to our Traeger ironwood for a 3 hour braise

While the meat cooled, I reduced and sieved the sauce, crushing the garlic into it.

I then wrapped the Pork Belly tightly in foil and placed in the fridge between two baking trays under a heavy weight

Part 3
Pressed Pork in Port and Cherry Sauce

Part 2
Pressed Pork in Port and Cherry Sauce
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First up I boned and skinned the pork, then made a braising sauce with a mixture of red wine chicken stock smoked garlic and a whole bottle of Waz Sauce Hut Sweet Embers Cherry Cola Sauce brought to a simmer on our Kamado,

Sorry bit late but.. I would add some tallow at the wrap as well (normally trim quite a bit of hard fat from a rack of short ribs, stuck in foil next to the ribs on initial smoke provides enough to put a bit more juice in during the wrap)

(editors note no Briskets have actually been cooked in the Brisket Barn yet 🤣)

Cheers man

Thanks Matt, yeah it was delicious the Potato stacks were a win too!

Thanks Dan

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