I smoked these pork jowl fillets for about 1.5 to 2 hours at 275°F. They have a basic rub of salt, pepper, and a bit of Lawry’s, but honestly, just salt and pepper work just fine.
You can also cook them over direct heat, but they tend to flare up a lot, so you’ll need to keep moving the fillets around to prevent burning.
The chimichurri is a simple mix of lime juice, extra virgin olive oil, red pepper flakes, minced cilantro, and garlic. I’ll admit, I could’ve done a better job mincing the cilantro this time.
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That looks beyond amazing. I love a good jowl recipe! You did a great job visually. Drool factor over the top!
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I smoked these pork jowl fillets for about 1.5 to 2 hours at 275°F. They have a basic rub of salt, pepper, and a bit of Lawry’s, but honestly, just salt and pepper work just fine.
You can also cook them over direct heat, but they tend to flare up a lot, so you’ll need to keep moving the fillets around to prevent burning.
The chimichurri is a simple mix of lime juice, extra virgin olive oil, red pepper flakes, minced cilantro, and garlic. I’ll admit, I could’ve done a better job mincing the cilantro this time.
That looks beyond amazing. I love a good jowl recipe! You did a great job visually. Drool factor over the top!