EPIC Barbecue Butterboard
NEW Magic Dust Hot rub
250g Crispy Pork Belly
4 Rashers Bacon
1 Cooked Pork Rib
2 Cheese Kranskys
600g Cream Cheese
1 Cup Pure Honey
Pull your cream cheese out of the fridge and leave on the bench to come up to room temperature
Prepare the Pork belly according to our ‘So east it should be illegal - No Prep Pork Belly’ Method here
Smoke or fry backon rachers until rendered and crispy.
Smoke,bake or grill your kranskies until warmed through at 74c
We used some leftover smoked pork baby backs that we had cooked earlier. These aren’t essential but if you’re doing them, use the method here
Pour your honey into a oven safe dish,sprinkle with about a tablespoon of Magic Dust Hot and place into your smoker at a low temp of 115c / 225f or lower. it will take around 3 hours to take on a smokey flavour. taste and leave for longer if you prefer a smokier flavour.
Once all your elements are ready, get a large wooden board and spread out a layer of cream cheese about 10mm thick. I like to do it nice a rustic to at to the look.
Sprinkle a layer of Magic Dust Hot to the cheese, top with your meat and drizzle with a good amount of the smoked honey.
Spruce it up a little with some sliced spring onion and or parsley.
Serve with freshly toasted bread.