1 4- to 5-pound pork belly
Cure, as needed
1 pounds applewood chunks
2 pounds cherrywood chunks
2 cups agave nectar
½ cup ground Szechuan Buttons
Directions for the Cure:
Combine salt, sugars, bay leaves, pepper, thyme, allspice and chili flakes.
Directions for the Pork:
Submerge the pork belly in the cure for 3.5-4 days. Remove from the cure. Rinse thoroughly twice. Let the bacon air-dry uncovered in the refirgerator for 24 hours. In a smoker of grill over indirect heat, smoke the bacon using a mix of cherry and applewood chips or chunks for 6 hours. Remove from smoker and reserve in a chilled place.
Directions to Serve:
Using a meat slicer, slice bacon. Preheat a hot grill using hardwood lump charcoal. Brush or drizzle agave nectar onto slices. Grill the bacon slices for 1 minute per side or until crispy. Sprinkle evenly with Szechuan buttons and serve.
By Nick Suarez; tied for Second Place in the Audience Award at the Bacon Takedown
12 pounds ground pork, beef and veal
8 pounds slab bacon
1 large (28 ounce) can crushed New Jersey tomatoes
2 Cans tomato Paste
8 large carrots
5 large onions
6 large shallots
4 large red bell peppers
2 cups ketchup
1 cup white wine
½ cup maple syrup
¼ cup brown sugar
½ cup Piri-Piri Pepper Sauce
⅛ cup cilantro
⅛ cup peanut bButter
Sprinkling Old Bay
5 cups Mexican Crema
14 baguettes, sliced into thin slices
1. Sear beef, pork and veal in large stock pot.
2. Add the rest of the ingredients and simmer for 10 hours (Yes, it takes a long time!!).
3. Slice 14 Baguetttes into thin slices.
4. Put Crema in Squeeze Bottle.
5. Serve 1 Tablespoon of Sloppy Joe Mix with squirt of Crema on individual piece of Baguette.