The Best of Fourth of July!
Here at Cheshire Pork, Fourth of July is a holiday that rings near and dear to our hearts. The time spent with loved ones in the kitchen or around the grill, celebrating this great nation, is irreplaceable. As we look back on this weekend and what the holiday brought us, we want to share with you a few of the incredible #CheshirePork dishes we came across. Check out a few of our spotlight Chefs and Pitmasters from all over the nation who knocked it out of the park!
Mario Faraone-Charlotte, North Carolina
Cherry Smoked Pork Loin
This juicy cherry smoked #CheshirePork rib-in pork loin looks like a winner, seasoned with Spice Walla pork rub and finished with Tillmans BBQ competition sauce. Great execution of an amazing cut.
Grayson Bedenbaugh-Belmont, North Carolina.
Pork Belly Burnt Ends
Grayson has all our mouths watering with these beautifully colored belly bites. He started with a Cheshire Pork Belly cut into 1 in cubes, coated with Honey Hog. Smoked at 275 until they got to 195. Pulled and thrown in a foil pan with 2 parts Meat Mitch Womp sauce and 1 part Texas Pepper Jelly 2x Heat Apple Cherry Habanero Rib Candy. Delicious.
Craig Tabor-Playing with Fire BBQ
Cheshire Pork Spare Ribs
What’s Fourth of July without some ribs?? These beauties were a highlight last week for Craig Tabor, owner/firemaster at Playing with Fire BBQ Emporium in Suwanee, GA. Whether it’s Baby Back, St. Louis, or Spare Ribs, we’ve got your fix!
