Nashville Hot Pork Belly Burnt Ends with my buddy Cameron of smoaktownbbq. The new guest pitmaster video using our Chicken Fried Breading and our Honey Hog Hot is live (link in 🅱️ℹ️🅾️)! This recipe was one of the more tasty things I’ve had in a while. Pork belly strips seasoned heavily with salt, pepper, garlic and our Honey Hog Hot. Plus cayenne one one side. Smoked with post oak and pecan at 250° until they were tender and had the most insane bark I’ve ever seen. Then we cubed the strips, double dredged them in Meat Church Chicken Fried Breading. We fried them 3 mins at 325°. Cameron tops them with a tasty 50/50 dukes_mayonnaise mayo + melindasfoods Ghost Pepper Wing Sauce and a pickle. What a bite, y’all. Go watch the cooking show and make these this weekend! ——————————————⁠——————— #MeatChurch #TexasBBQ #NashvilleHot #PorkBelly #BBQ #SmoakTown