Recipes — Smoked Chicharron

If you have never had a Tomahawk steak, you’re in for a treat. This garlic confit Tomahawk steak recipe is off-the-charts delicious. There’s something sexy about a beautiful cut of meat. Your guest will want to try some long before service. Unless the meat has rested, the answer is a firm “no.” Go hit the snack tray. Ingredients 2 cups whole garlic Extra Virgin Olive Oil 1-2 tsp Cuso’s Grass Seasoning Tomahawk steak (2-4 people depending on size) Cuso’s DIRT® (New alternative rub forthcoming). Crusty bread slices Black salt flakes Instructions Put your garlic in a heat-proof pan and cover it...

Salty, savory, and crunchy – those three words sum up my Smoked and Fried Chicharron succinctly. If you’ve never heard of Chicharron, it’s made from pork belly, essentially a kissing cousin to bacon. As the name implies, pork belly comes from the pig’s belly. It is fatty (which brings flavor)  and boneless.  You can get pork belly at the grocery store, but a butcher will be able to cut one to your size. A whole one is a whopping 12 pounds. So unless you’re having a large game-day gathering, you’ll probably want a smaller cut. For this recipe, I suggest using Apple...