If you just did a double-take on that title, you reacted exactly as I did when I read that offering on the menu of the Deadwood Social Club in Deadwood, South Dakota. I mean, what kind of depraved individual puts peanut butter and jelly on a grilled cheese sandwich? Ah, but it turned out that THEIR version of “PB&J” is “pork belly & jelly (the peppery Thai kind)”. OK, I can work with that…and it’s a tasty combo and worthy of re-creation here at the homestead.

A four-pound slab of pork belly, cut into half inch thick slices and dry-brined to pull some of the moisture from the meat. Dusted the slices with our rib rub and tossed them into 225 degree smoke for about an hour and a half until internal temps hit 200. While that was taking place, Jane got started on a loaf of sourdough bread.

Before assembly, slab slices of the pork belly onto a HOT skillet and quickly sear a bit of crispiness to the exterior. Slap a slice of sourdough onto a griddle, followed by American cheese. Pork belly. Thai pepper jelly. Grated Fontina cheese. Top with another slice of sourdough and grill like a conventional grilled cheese sandwich.

Now THAT’S a PB&J sandwich!

Would

Oh wow! That looks great!!

I would certainly sample that

Don't know if my gut can take that kinda stuff anymore. Dad had a favorite sandwich - black pumpernickle bread (thin slice), peanut butter, then applesauce with cinimmon sprinkled on top.

My pork belly always seems to get chopped up, but I will have to try this. Looks delicious!!!

That looks excellent, well done

bacon steaks !!

Mark you did it again, now I am hungry right after eating,

I bet that was pretty darn good