Whatever it may be, chefs in Jefferson City have you covered. Head out for dinner or pull out your pots and pans and try your hand at one of these tried-and-true recipes from local food connoisseurs.
SMOKED PORK BELLY BURNT ENDS
SWEET SMOKE BBQ
YIELDS: 8 SERVING | PREP TIME: 15 MINUTES | TOTAL TIME: 8 HOURS 15 MINUTES
INGREDIENTS:
4 pounds whole, skinless pork belly
Barbecue rub
Barbecue sauce
Wood chunks or chips
INSTRUCTIONS:
- Score the pork belly skin creating 1 ½ by 1 ½ inch slits.
- Sprinkle a cup of barbecue rub on the pork belly. Rub in the barbecue rub on both sides of the pork belly.
- Bring the temperature of the smoker up to 250 degrees and add wood chunks or chips. Wood chunks or chips can also be soaked in water for 2-24 hours beforehand to prolong their burn time.
- Smoke the pork belly at a maintained temperature of 250 degrees for roughly eight hours. Measure the internal temperature of the pork belly with a meat thermometer and remove the pork belly once the internal temperature reaches 180 degrees.
- Let the pork belly rest for 30 minutes before cutting.
- Cube the pork belly into 1 ½ inch pieces and toss the pieces in barbecue sauce (we use our molasses-based KC Sweet bbq sauce).
- Put the pieces of pork belly back in smoker for 30 minutes until tender.
THE GENERAL MANAGER, BRIDGET WISEMAN & THE CHEF, JOE RAMSEY
Bridget Wiseman is the general manager with over 20 years of experience in the hospitality industry, and chef Joe Ramsey has been at Sweet Smoke BBQ for four years. Joe works the best under pressure, is passionate about smoking meat, and puts care and attention into his presentation. Guests can rely on this dream team for quality service and exceptionally fresh BBQ.
MON-THU 11 a.m. to 8 p.m.
FRI-SAT 11 a.m. to 9 p.m.
SUN 11 a.m. to 6 p.m.
Downtown: 127 E. High St., JCMO | (573) 761-0617
Westside: 3530 Country Club Dr., JCMO | (573) 636-1007 | sweetsmokebbqmo.com