Get ready to tantalize your taste buds with our latest creation on Dad Got This! In our newest culinary adventure, we're bringing together the rich history of Teddy Roosevelt's favorite comfort food with a dash of pop culture flair. Our Smoked Pork Belly Pigs in a Blanket are not your average appetizer. Picture succulent smoked pork belly, lovingly wrapped in soft Hawaiian crescent rolls, and kissed with a whiskey brown sugar butter sauce. It's a flavor-packed journey inspired by Teddy's love for pigs in a blanket and my playful nod to the legendary Ron Swanson from Community. Join us as we dive into this mouthwatering fusion of tradition and innovation, guaranteed to leave you craving more. Stay tuned for the full recipe and step-by-step guide on how to recreate this savory delight in your own kitchen!
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Top Tip
Lighting the whiskey on fire burns off the alcohol much faster than any other method.
Recipe
Smoked Pork Belly Pigs in a Blanket
Equipment
- 1 Frying Pan
- 1 Smoker
- 1 Wood Pellets
- 1 Oven/Air Fryer
- 1 Knife
- 1 Cutting Board
- 1 Whisk
- 1 Mixer
Ingredients
- 2.25 LB Pork Belly Cut into Strips with Skin Removed
- 5 tablespoon BBQ Rub
- 2 Can Pillsbury Hawaiian Crescent Rolls
- 1 Stick Salted Butter
- 2 tablespoon Brown Sugar
- 50 ML Bourbon/Whiskey
Instructions
- Preheat your smoker to 225F or 107C.
- If your pork belly has skin, remove it and season it liberally with your BBQ rub.
- Smoke the pork belly until it reaches 200F or 93C.
- Preheat your air-fryer/oven to 350F or 177C.
- Cook the pigs in a blanket for 7-9 minutes or until golden brown.
- While the pigs in a blanket are cooking place a frying pan over medium heat and pour in the whiskey/bourbon. Light the whiskey/bourbon and once the flame is gone the alcohol is gone.
- Add in the brown sugar and whisk until it has dissolved.
- Add the butter and whiskey/sugar mix to a bowl and whip it until all combined.
- Once the pigs in a blanket are done cooking serve them with the whiskey brown sugar butter.
Video
Nutrition
Ingredient and Equipment Links:
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Give Dad's PECAN PELLET SMOKED WINGS WITH YUZU MISO GLAZE a try!
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