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Barrel House Cooker Pork Belly Hot Dogs

Pork belly hot dogs combine the rich tenderness of pork belly with the crispy, smoked saltiness of bacon.

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Recipe reposted with permission from BBQ blogger Girls Can Grill. Follow her on Instagram @girlscangrill.

Ingredients

Pork Belly Trim
  • 5-pounds pork belly, skin removed
  • 3 tablespoons salt
  • 3 tablespoons black pepper
  • 3 tablespoons marjoram
  • 3 tablespoons sugar
  • 2 tablespoons garlic powder
  • 1 teaspoon pink curing salt
  • Hot dog buns
  • Ketchup
  • Mustard

Red Pepper Relish

  • 3 tablespoons olive oil
  • ¼ cup apple cider vinegar
  • 3 tablespoons sugar
  • Salt and pepper to taste
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, minced

Directions

Seasoned Pork Belly
Pork Belly on BHC
  1. Slice the pork belly into 1-inch by 8-inch strips. They should be about an inch longer than your buns.
  2. In a small bowl, combine the spices. Rub all over the pork belly strips. Place on the Barrel House Cooker grill grate over a large platter or pan. Place in the refrigerator uncovered for 8-12 hours.
  3. Heat the Barrel House Cooker according to manufacturer's instructions and set the vent to match your elevation. Place the grill grate in the top section of the barrel. Close the lid, and smoke at 250-275F degrees for 2 1/2 to 3 hours or until the temperature of the meat reaches about 200F degrees.
Pork Belly Grilling
Smoked Pork Belly
  1. Open the bottom vent all the way. Lift the lid slightly and slide it to the side to allow air to flow through. This will heat the cooker up to about 400F degrees. Continue cooking the pork belly for 10 more minutes to get it nice and crispy.
  2. Serve on a hot dog bun with ketchup, mustard and red pepper relish.
Finished BHC Pork Belly Hot Dogs

Red Pepper Relish

  1. Whisk together the olive oil, vinegar, sugar, salt and pepper. Stir in the peppers, shallot and garlic.

Tips

If you want to make these in advance and bring them to a tailgate party, smoke them until they reach 200 degrees. Let them cool and refrigerate them. When it's time to party, heat the grill to high and crisp up the pork belly hot dogs for about 10 minutes over direct heat.


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