Brits BBQ [PORK BELLY BURNT ENDS] for the first time!

First Cookout Adventure: Franklin Pit BBQ Mastery with Mr H & Family !
Join Mr. H and his delightful crew on an unforgettable culinary journey in their latest KZbin episode, where they unveil the grand maiden voyage of their Franklin Backyard Pit Texas BBQ! This episode is packed with the rustic charm of oak-wood-fired cooking, mouth-watering recipes, and the warmth of family gathering to celebrate the art of BBQ.
From the moment Mr. H ignites the Franklin Pit BBQ with premium oak wood, the excitement begins. Witness the precision and care as Mrs. H expertly slices pork belly into perfect strips, following a cherished recipe from Chudds BBQ. The anticipation builds as Mr. H seasons each strip with a blend of spices that promise to tantalize your taste buds.
But that's not all - the BBQ adventure becomes a family affair when George H, our beloved nephew, joins the fray. Together with Mrs. H, they concoct a special sauce that's bound to become the highlight of your BBQ sauce repertoire.
Watch as the seasoned pork belly strips are masterfully smoked on the Franklin BBQ Smoker, each moment captured to showcase the beauty of BBQ. The team doesn't stop there; after reaching the perfect temperature, the pork belly rests, soaks up more of that homemade sauce, and then it's back on the Franklin Pit for the final touch.
The episode culminates in a heartwarming feast where, Mr. H & Mrs. H, dig into the succulent pork belly, celebrating the successful maiden voyage of their Franklin Pit BBQ. Every bite is a testament to their love for BBQ and the joys of cooking together as a family.
What You'll Discover in This Episode:
Step-by-step guide on firing up a Franklin Pit BBQ with oak wood.
How to prepare and season pork belly strips for smoking.
Crafting the perfect BBQ sauce with George H and Mrs. H.
Tips and tricks for achieving the ultimate BBQ pork belly.
Don't miss out on this blend of culinary excellence, family fun, and BBQ passion. Subscribe to our channel for more adventures with Mr. H and friends, and hit the bell icon to stay updated on our latest releases. Your journey to becoming a BBQ master starts here!
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Mr H and Family XX
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[@wolfe6220]

*sniffles, wipes tears away* Mr H, I'm so damn proud of you!!

[@Mrhandfriends]

BLY ❤️

[@MatthewHahn-dr8db]

Professional smoker here. ♨ Buy a grinder. Make sausages or burgers with most trims. Pork, brisket... Don't just toss it away. You paid for it!

[@opalviking]

100% THIS!!! You’ll make the best sausage in England!

[@Krommel]

@MatthewHawn-dr8db has made the best comment here.

[@JamesBrown-wo2qj]

As an alternative, you can save those trims until you have a good amount, and in a stock pot render the pork trims down into lard, and the beef trims down into tallow...both of which are more flavorful than vegetable oil for cooking, and healthier than the veggie oil industry wants you to know. Use that tallow in a brisket smoke...you will not be disappointed. I render all of my pork rib and brisket trimmings once a year and freeze it.

[@MrReman2u]

They can also smoke 50/50 burgers! 🤤

[@awesomelana7227]

Congratulations on the new smoker, your daughter will be blessed with many future meals that most children will never try. 🙏🏻 🎊

[@AARON780281]

Well, the good news is that if this KZbin thing doesn't work out, you could always start your own BBQ place.

[@Andrew_P86]

3 years from now, "H's BBQ Grand Opening!" 😁

[@larrym.johnson9219]

This is not your first rodeo, you've done this before now, you have excellent equipment, you are skilled and you are patient I know you will do Texas BBQ proud! 💪🔥🤟🇺🇸 Watch out for your neighbors they're going to be knocking good smells travel far! 😉

[@tokyojudy]

IM SO PROUD OF YOU GUYS!!! AS A TEXAN I COULDN'T BE HAPPIER!!

[@IR8PIR8]

Native Texan here, cooking low and slow Texas style and you can not go wrong. Love the channel. Try a smoked meatloaf.. Family loves it!!

[@erickmontes9514]

I love how proud you look of your new smoker yall are proper Americans now 😂

[@willcool713]

One easy way to control temp is to have bigger sticks of your main wood, but you need chips, too, or even pellets, maybe in an accent wood. The smaller pieces generally burn hotter, but not as long. So, as long as you keep coals going strong, you can control the temperature easily. There are a lot of ways to control the temperature, especially with air control, but I've always found that way simple. Good vid. Bet that stuff would be good chopped up in a hoagie roll.

[@the3mfs359]

Great advice!

[@JLee54321]

Save that other have of that pig. I'm going to call the airline to see if they will let me on the plane, with a bucket of potato salad and a bucket of coleslaw. Imma coming, wait y'all, Imma ready to eat!!! LoL Y'all did an outstanding job on that pork belly. Just by looking at it, I can tell it tastes amazing. I'm so happy that y'all got that smoker. It's one thing to go eat perfect barbecue at a well known restaurant, but to learn and be able to say we made that is far more satisfying. Great job y'all, keep the cooking/BBQ video coming.

[@jontarr7444]

As a proud home-smoker from St Louis, Missouri, so happy to see you embracing this passion. Love what you do, who you are; keep it up!

[@lauraellen189]

Hi from St Louis as well! We have great BBQ here too!

[@Emily-Whitfield]

​@@lauraellen189 Greetings from a fellow Missourian❤❤❤❤

[@deannaschultz1814]

Hello from the metro east

[@thoma9410]

Metro East here as well!

[@mattthornton6729]

I love the faces as you experience the flavor, I’m an 60 yr old American and I still make the same face when I get to have food like what you’ve made, found your channel through Cowboy Kent Rollins who’ve I followed for over a decade, live your channel and the content.

[@Mrhandfriends]

Thank you for joining us, glad you are enjoying our content.

[@beesnort3163]

Ok! I am dying!!! That looks like heaven!!! Salivating like crazy! I know your neighbors were going crazy at how good that smell is! ❤

[@MikeTitan18]

You learned one of the best lessons in bbq, expect it to take 20% longer than it should. Not as bad for pork belly, ribs or chicken, but very important when you do pork butt or brisket! It looks fantastic though!

[@thomaskloszewski]

When your prepping and cooking it seems like a lot of work, but then you taste it and wow!! Great first cook.

[@karenthigpen7323]

You are absolutely doing great

[@markjacobs6484]

Looks like y'all did pretty darn good. Now you need to get some patio furniture and have a cooler full of beer with some good music playing. Maybe invite some friends and family over to hang out. It's the perfect day. Congrats !!!

[@Mrhandfriends]

Sounds like heaven !!

[@imnot_givingmyname_2a_machine]

Great job, bud! My favorite thing to smoke is a full turkey but you have to make sure to wet brine it in a bucket & ice overnight (at the very least). I recommend watching cowboy Kent’s smoked turkey episode on KZbin for the brine recipe and tips on smoking it. Cheers

[@bethp.knight7774]

A lot of people stay up late to start their meat, and it cooks while you’re sleeping. It may be more difficult with a hardwood smoker rather than a pellet smoker, but after you’ve used yours a few times, you could probably gauge how often you need to add more wood. I also know that many of us get everything ready before bed, and get up at like 5 am to start smoking the meat. There’s something great about starting that smoker and having coffee on the patio thinking about the great day ahead. 😊

[@karenthigpen7323]

Y'all finally did it. Now you will have to feed the whole Neighborhood

[@manxkin]

Well done Mr. H.! Absolutely Fabulous! You should name your smoker Ben after Ben Franklin. I was in Bristol many years ago with a fellow American who was in the U.S. Airforce stationed at Lakenheath. I came over for a visit and spent three weeks driving around the U.K. Had a wonderful time. We went to the Isle of Man to visit the home of my great great grandparents in Ramsey. Love you guys.

[@R.Sanchez--]

Another Texan here, you nailed it when you said "If you're looking, you're not cooking". What you need now is a thermometer that you can leave in the meat while it's cooking and that has a corresponding remote readout. Meaning, the thermometer is in the meat and you can check the temperature while sitting in your living room. The secondary benefits of that type of thermometer is your adjusting the temperature by regulating the air going in and out of your smoker. That will give you a better result and reduce your cook times. Any other Texans, y'all wanna back me up?

[@R.Sanchez--]

After you learn the idiosyncrasies of your bbq pit you won't rely on that type of thermometer anymore. But while you're figuring it out, it's an amazing tool to have.

[@fazzfoodjoint5380]

Yall did a really good job for your first time 👍👍

[@philmakris8507]

Mr H went into another dimension with the sauced ones 😊

[@ramonashearer7241]

The one rule of smoking I have to remind myself... lots of time and patience. Start early in the morning or the night before.

[@Nimbus1701]

You guys did a great job and that food looks phenomenal. The biggest learning curve, which you are experiencing now is learning where "hot spots" form of the cooking surfaces. Pay attention, if it is more towards the front or back of the smoker, or it if is only certain quadrants. A helpful tip is to do a little reading about the woods you have available and will likely use because some woods burn hotter and faster, which can worsen hot spots on the device. Hard woods (such as hickory and mesquite) burn hot, even hotter than oak. One way we have learned to manage this is to use smaller pieces of the woods that burn hotter. You have to tend the fire (or at least pay attention to it more), but the extra attention is evident in finished products. Post oak is used most often where I am in Texas, however, I like hickory better because the flavor it gives, and good hickory tends to give off even smoke throughout the grill/smoker. Don't be afraid to try different things, for example, using mesquite for chicken is phenomenal (imo). I am happy you two have definitely elevated your BBQ game, and it is evident all your skills have improved across a wide range of foods and recipes. Congrats on the new smoker, y'all got a good one.

[@jasonsmith9388]

would love to see a 14 hour brisket come off that smoker. The secret to great BBQ is low and slow. Pin Oak is the Hardwood that Terry Black's in Texas uses for all their smokers...

[@chaplint70]

Gotta start earlier with some stuff. Also pulled pork is about the most forgiving. I take 3 days to make it. Day 1 is a brine for the pork shoulders. (4 cup water, 1/4 cup salt & sugar ... 444 brine)... usually start brine on Thursday. Then pull it out, pat it off, and cover in seasoning. Into smoker Friday afternoon after work at 225F and smoke until I'm tired and want to go to bed... around 10 or 11. I then take off smoker. Put each shoulder in a high sided square foil pan and cover tightly with foil. Then it's either back on the smoker (or much easier) into the oven at 200F overnight. Keep in oven until ready to pull.

[@rockhound1021]

For pork, try pecan wood and a fruit wood, apple or cherry. Remember, in Texas, low and slow. Keep the temperature around 225 degrees and cook a little longer.

[@richardleesaner4382]

Congratulations mister and mister h

[@justaperson4229]

Yeah when you smoke meats you gotta start/prep everything really early or even the day before to get it all done on time, especially if you're having guests or company over. And Next time when you get pork belly make sure you get it WITH the skin on, it makes for a phenomenal crispy pork belly.

[@johnweikel507]

love the videos! You're going to make a lot of friends in the neighborhood, because everyone on the block can smell that glorious meat!

[@SoTiredofHandles]

Serious face. “ I’m so happy we did this”. Transcendental experience. 😂😂😂😂 Priceless reactions. Love you guys.

[@cynthiamgrooms8195]

The First of your cooking videos I watched, a was screaming at you to put the meat in oil AWAY from you🫣😱, & quieter over other issues🤯!!! You are One Brave & Amazing woman, to tackle recipes of foods you haven’t ever even Heard of, ON CAMERA to Boot, & keeping the Oopsies in for All to see!!! It’s been a Beautiful journey to watch your Wee One grow, You grow in Sooo many ways, as well as the kitchen accessories Needed, to bring Greater Successes, oftentimes with a bit more Ease. Who could’ve or Would’ve Ever thought, that y’all would be investing in one of The Greatest Smokers from The USA, for your back garden(which is really turning into a backyard!😂), & Killing your First run?!? Y’all are Truly a Joy to watch!!! I’m sticking with my name suggestion of Old Glory!!! But The Smokin’ Bear or Beast might suit as well!?!

[@jameshobbs1460]

You can get a heat resistant bbq glove.. that way you can stop poking them and just pick them up and see how much they bend or give.. same with ribs.. poking makes holes that let moisture out.. and TWO.. You need a CAP FOR THE CHIMNEY on the smoker so rain don't get in it.. lol.. As wet as England is you need it and it will not affect your cooker maybe help regulate it.. we use both ends of our smokers in Texas to regulate the smoke and the temp.. Lastly when cooking pork its important to add some kind of fruit wood to your smoke and spray down when you open to check the meat with either ACV or Apple Juice.. Great video and damn good results for first time.. now you know why we start our cook first thing or in the middle of the night when cooking big items.. Chair, Cooler and Friends/Family.. Enjoy guys... Enjoy

[@sfckrbec]

The first time you smoke, you always end up eating around midnight. There is no way to expect that a proper cook takes as long as it does. Once you get that flavor though, you are hooked. It is a horrible habit, you will never recover. Please let me give you a hint. Proper BBQ is a two day event. Find a great cooler, I use Yeti. If you start the day before you can microwave hot towels and let the meat rest for up to 10 hours. This will keep your meat at a servable temperature and let you concentrate on the sides, as well as when your guests show up all you have to do is take the meat out and carve it. I can see that you two are now addicts, welcome to the club, we are a friendly bunch and are always willing to give any advice, just ask. Thanks for bringing our love to another continent.

[@iambecomepaul]

I can’t even tell you how happy this makes me. Soooo many future smokings! Friends, parties, neighborhood competitions, it’s gonna be a Renaissance in the H Kitchen!

[@stephenvangelder3893]

Ya'll goin' all in on a good offset is awesome. Enjoy the journey to the craft of perfecting your cook.

[@phobiaone306]

Don't be afraid to move the meat around to get a more even cooking. You will get the hang of controlling the fire, and air flow after some practice. The good thing about learning about your new smoker is that even when you don't have the techniques down the food will still taste amazing! I remember when I first started to learn how to smoke I made plenty of "mistakes", but the food was still amazing! I am by no means an expert, but I can hold my own against most people in my neighborhood (I say most because there is a competitive BBQer just a few houses down from me). Also, BBQing is a great social event. I usually have a couple of friends that will come over, and we sit around enjoying a few beers while tending to the smoker. Also, the Sides for a BBQ are an artform all their own. My friend makes an amazing Habanero Cheesecake. I know that sounds weird, but it tastes amazing, and the habanero just gives little firework pops in your mouth that are almost immediately cooled off by all the dairy in the cheesecake. It is an experience! One thing I do almost every time I BBQ is to throw some Jalapenos on the smoker....Smoked Jalapenos are known as Chipotle.

[@erlvanar]

Hats off and all respect to you guys. Having Texas BBQ at all the great places and ending up "bringing" a Franklin pit back home! :) Enjoy!:)

[@angelsilva7287]

good job

[@caffeinedelusions]

Hi George! Make sure you get a chance to taste burnt ends the next time, because buddy you deserve it.

[@spencertuttle5055]

Good job u guy's have tha whole neighborhood smelling good

[@efogg3]

Haha Mr H making me laugh Happy noises and speechless That’s a happy man !😂😊🙏

[@lisahumphries3898]

Well done! Looks delicious. You MUST have a neighborhood party.

[@shredaroonie2776]

A tear of joy rolled down my face to see the exuberance and excitement for your brand new smoker, and now your first feast with burnt ends. This is a proper American invasion and we across the pond are delighted to see your family enjoying what almost all of America knows. BBQ is amazing, and now you’re about to be the most popular family on the lot. Congratulations and it looked so good, bravo! Also grateful to see you figured out early that you have to start in the early hours of the day…Happy Smoking!!!!!

[@NewCaney1]

you hit a stall around 160. Water evaporating cools it as it is trying to cook. Wrap it in butcher paper will let the temp climb faster Adjust your smokestack vent to control temp. Put quite a bit of wood in and choke it out so it just smolders It will carry a consistent temp that way. and make adjustments very slowly. if it gets too hot pop the lid open for a minute,

[@Mrhandfriends]

Thank you 🙏

[@marybethmooney7490]

My hubby used to use briquettes & then added wood chips(soaked in water first!)

[@huh4tofpv384]

I use Dalstrong knives... they are a little pricey... but they cut like butter.... i know Guga uses them also.. AlSO... when your seasoning ... season from about 12 inches above your meat.. you get better coverage ..

[@amymiller8964]

As an American you are going to make new friend neighbors. You are doing a good job. Low and slow. My uncle used apple wood. Yum!

[@marybethmooney7490]

Also, a metal pan inside w/water, onions, spices, & fruits while cooking gives an awesome sweet smoke flavor!

[@Zedola]

This is normal. Meat takes longer than you think and everyone ends up in the kitchen standing around eating the bbq. 😂 Good stuff.

[@matthewlong1506]

Hi George!

[@jishani1]

I barbecue fairly often. For large all day cuts of meat, i get them on the smoker around 2-3 in the morning. If that's not viable, a big time saver is to prep your meat ahead of time. trim and season it then leave it in the fridge over night, that way first thing in the morning all you have to do is light a fire and add the meat. Barbecue is great, but if you want to not eat at midnight you have to plan around those long cook times.

[@Mrhandfriends]

Great advice !! Thank you 🙏

[@Hrafnagar]

Oak is nice but you should definitely try Alder. It's absolutely phenomenal for barbecue.

[@jmcclelland01]

Time to open an American style BBQ restaurant with that smoker!!!!

[@Jalapenioman8049]

You know next will be brisket, pork n beef ribs, smoked turkey

[@denisemarcus5633]

Now, you will have to host all the Family get together 🤣🤣🤣

[@dudly8408]

You guys are off to a great start with your new BBQ, very nice ingredients in your sauce! 😊❤❤❤ eating some GREAT ribs as I watch 😅

[@jeffficht2230]

Smaller splits with help with the huge temp swings. But don’t get too obsessed with it.

[@risalangdon9883]

Lol. You're going to have everyone in the neighborhood knocking on your door lol. And buying a smoker hahaha 😆 😂

[@BackWordsJane]

Never be afraid of fat on meat. Fat is flavorful,fat helps to tenderize the meat as it's cooking 😋 I saw video of two Brits at Terry Black's BBQ in Texas and they used a knife and fork and cut the fat off the beef rib and brisket

[@Mrhandfriends]

We both love the fat on meat, especially on brisket

[@RAYROTHSTEIN66]

See if you can add a damper to the firebox, that way you can control the air to fuel ratio, plus, turning the meat to cooler or hotter zones will help. Other tan that, your nailing it, spritzing with apple cider vinegar every now and then helps btw.

[@kevinharlan3711]

Apparently you like the new smoker.. 😬 Great job y’all!!

[@erics607]

You have to remember that true smoking takes a lot of time which it seems like people over there aren't use to taking that much time to cook things. Decent restaurants that smoke meat over here will smoke their meat for a minimum of 8 hours. The restaurants that have phenomenal smoked meats will smoke their meat for a minimum of 12 hours with several going more near 16 hours. My dad has smoked some things for about 3 hours before, and while it tasted good, it didn't taste amazing. Also with the seasoning, I will season my meat and let it sit in the refrigerator for around 10 hours minimum. If I were to do what you are doing, it would probably take me 2 days with seasoning and smoking to get something that tasted amazing.

[@yowmemperor]

16:31, mr h soul leaves his body for a moment

[@Mrhandfriends]

lol 😂

[@jameshobbs1460]

Oh and the left over pork belly.. you can make bacon out or it or do China Crispy pork belly or just roast it in a dutch oven Fat sice up.. I always season it at the end but do marinate it any way you decide to cook it.

[@lisazaccardimeunier8378]

Yum!!!🤤

[@TheMan21892]

Ok, totally off topic, but at the end when Mrs.H said “please subscribe”, the subscribe button actually glows! 😅

[@Mrhandfriends]

😉

[@colinjames7569]

Grill corn and potatoes and veggies too. You will be surprised. You can grill veggies. Not smoked. Grilled. The flavor profiles are amazing

[@daemonember]

I would suggest making American biscuits on the smoker so you can see the heat distribution. My guess is hottest near the fire and the smoke tube. I have a Camp Chef 36 and it's pretty even but the hottest is the right side and not by much. It's a pellet because I'm not going to spend all day tending to a fire. Like for this dish you could have put the thick ends towards the hotter area. When you do a brisket then you'll know where to put the point.

[@supdupsamy]

You should do pulled pork next, there is so many different things you can do with it!!!

[@zrebbesh]

I don't know how many professional offset smokers there in Britain but congratulations on success with your own American barbecue! The shipping must have cost you dearly. I bet you're about to make a lot of new friends as neighbors wander past and smell something incredible that most of them have never smelled before! There are American families that do a backyard hobby business selling barbecue plates over the fence to neighbors and passersby. I don't know if that's legal where you are or whether you want to do it, but the kind of smoker you have now is used for it. And if you're going to fire it and then tend it for hours you may as well make a lot. Keeping a consistent temperature is hard if there's occasional rain. Lots of these are installed under a roof and/or covered under an insulating fireproof blanket. Lots of them also come with a baffle in the smokestack or an adjustable cover for the smokestack which you can partially close to lower the temperature. As you say it's a learning curve.

[@Mrhandfriends]

We had a bbq supplier import it for us !! So it wasn’t that bad thankfully :)

[@patrickunderhill2901]

YOU SHOULD BE PROUD! 🇺🇸😁😁😁

[@whodat9198]

Great job guys. Love to see how far you’ve come! Just a few tips: 1-Bake some instant biscuits or instant bread placed evenly throughout the smoker. Use the level of browning to indicate and learn where your hot and cold zones are. Cook accordingly 2-Even though smoking is often portrayed as set it and forget it, it is actually much more dynamic. Feel free to move your meat around and alternate throughout the cook based on how they feel and the zones of your smoker 3-Make some ribs or something that cooks faster so you’ll have something to eat that dinner rather being up till 2300-0200 to start your meal. Wrap your long smoke food and put them in a cooler or electric heater overnight till the next day to rest. Then they and you will actually ready at the same time. Great serious bbq is rarely ever ready the same day. Just not really possible Keep up the good work!!

[@pablocruz62]

It happened again. Another BBQ god has been created.

[@Cohowarren]

Bacon!! Easy

[@ShrapnelJoe]

Did not see a damper on the top of the smokestack. If there is not one may see about getting one. (I have a teardrop damper on a bolt wielded to my smokestack) You close the damper to limit the air flow to keep the temp up and stable. Also need to learn if there are any hot or cold spot in the smoker too (more a tip for very large smokers but it's still nice to know the difference from the firebox to smokestack in a smaller one too.)

[@locke03]

Before spending money to get a good set of knives, I'd first recommend getting a good whetstone, strop, and learning how to put a good edge on the knives you have. The most expensive knife made of the best steel that hasn't has its edge maintained properly will be worse than a cheap grocery store knife that has been sharpened and maintained properly.

[@clarenceobert5860]

The left over pork belly ... Make Bacon (I think in the UK they call it Streaky Bacon). KZbin creators "The Bearded Butchers" has a really easy recipe to follow. Look for JPV Bacon. JPV is Just Plain Vanilla. Meaning no extra stuff like maple syrup, brown sugar, honey or anything like that. I've been smoking food for over 30 years. My favorite beef is Chuck Roast (it's only my wife and I now, so a brisket is just too big). Poultry is Chicken (cut in half). Pork is a bone-in Shoulder Roast that I'll make pulled pork out of. Not big fish eaters, although I have smoked Salmon sides and whole Crappie/Bluegill for friends. Enjoy the journey. You'll have hit and misses at the beginning, but as you learn your smoker (every smoker is different) you'll start having a lot more hits than misses. Take care.

[@PerfectoMendez-xk7wi]

Good potato salad would really seal the deal.

[@Losingbraincells777]

Aww, y’all are making me so hungry! Looks like a wonderful meal!!♥️♥️♥️🙏🙏🙏. It just gets easier!

[@1COMIXMAN]

Seasoned deep fried pork belly is said to make pretty good like Asian fresh spring rolls

[@rhondag8128]

When I smoke my meat I will also smoke everything I can fit in my smoker, I will smoke brats, salmon, chicken, pork shoulder, pork chops and ribs. At the end of the smoking session I will grill some hamburgers and steaks. Most of the meats are divided into meal size portions and vacuum sealed and frozen for when I need smoked meat I will thaw and heat up. That way I can have smoked meat for meals in the winter months.

[@jamesdawson3963]

Pork belly burnings need some Texas ranch beans, spicy salad and either northern corn bread or Mexican cornbread with a nice margarita on the side

[@davemcbroom695]

I recommend Wusthof knives. I'm a retired sous chef if that matters.

[@dimestorephilosopher3308]

For leftovers, cut it up a bit smaller and toast some hoagie rolls, add some cooked onions and peppers and provolone.

[@daemonember]

The rub glove hack I saw on Jeremy Yoder's channel he did a run video with a guy who does competition smoking on a pellet grill.

[@nicolem376]

Hi George! 🤗

[@robertboles247]

Start at breakfast to be ready for dinner.

[@bigfoot-id8bv]

Eat it! I would eat it.

[@andrewcolicchio766]

my favorite hot sauce 👍

[@heatherspence3848]

Put some of your leftovers chopped into scrambled eggs 😊

[@ryanhighberg4662]

Or open a can of baked beans, toss in the pork, and dinner is served

[@bufordteejustice1119]

Would you say it was a "learning curve "?

[@richiewingo9027]

welcome to the party H's Mr H now you see why bbq is so good its about time/fire management. but the dedication it takes and proper timing will come in time. however a good woman will always back you. after all shes not cooking but they do expect promptness. so timing is key. we bbq on the weekends cause of the time it takes and a good beer or 6 never hurts. great job. every grill is a tempermental beast. each is different but youll get her pegged soon i got faith in ya.

[@jpwoelfling]

You doing great for a new person using a real smoker for the first time. Watch some of BBQwithFranklin videos on KZbin. I like smoking Pork Ribs for about 4 hours at 250. I do a Brisket for 12 hours at 275. I make my burnt ends from the point part of the brisket. Enjoy!!

[@warrenelkins1861]

For a family dinner do not the same but have 2 or 3 sauces on the side to try .

[@eriklarson2066]

Brine and smoke a turkey. Best turkey, you'll never have it in the oven again

[@OriginalLictre]

Whatever you decide to do with the remainder of that pork belly, I think your experiences with smoking meats so far point out the importance of starting the smoking very early in the day, if you want to be enjoying the results before sundown.

[@VegasAlien1]

Be sure to invite the deliveryman over for eats, if you haven't already.