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Hello to all you new LUCKY calendar owners! My name is Troy Lewis and let me be the first to congratulate you on your new purchase for a truly great cause. I have been happily married to my best friend and partner in crime for 18 years and have 4 beautiful children together. We have resided in Leduc county Alberta for 8 years where we  have become BBQ SUPER ENTHUSIAST'S. We have been huge supporters of local business for many years and spend as much time giving back to the community  whenever we can through sponsorships, donations  and volunteer work. I  have also been a metal fabricator for 20 years which provided the creativity and the stepping stones in the creation of our family owned and operated business of designing Custom Drum Smokers for all you SUPER ENTHUSIAST'S as well.


 BarrelBossQ Smoked Pork Belly with Spicy Mac & Cheese

Prep Time: 30 Min

Cook Time: 6 Hours @ 225

Serves : 6+ people

Ingredients for Burnt Ends 

  • 3 Pounds Pork Belly - Skin Removed & Scored

  • Reeedz sweet rib  

  • BK Pirate Blend

  • Phlippens Sweet Heat 

  • Smokehouse93 Hot & Sweet Crossroads

  • RedPepper jelly 

  • Franks Hot Sauce 

  • Unsalted butter 

  • Pure Honey 

  • Brown sugar 

  • Mango Cranberry juice 

Ingredients for Mac & Cheese

  • 1 Bag of favorite pasta ( or Pasta Pantry homemade Cavatappi noodles)

  • 1 Tablespoon Olive Oil

  • 3 Tablespoon Butter

  • 1 Whole Diced Onion

  • 2 Tables Spoon Garlic, Minced

  • 6 Tablespoon Flour

  • 1 1/2 Cup Whole Milk

  • 1 1/2 Cup Whole Cream 35%

  • 2 Cups Shredded Cheddar, Mozza or Swiss Cheese

  • 1 Cup TexMex shredded cheese 

  • 1 Teaspoon Ground Nutmeg

  • 1/2 Teaspoon Cayenne Pepper

  • 1 Tablespoon Himalayan rock salt 

  • 1 Tablespoon Garlic salt


Pork Belly Glaze


      Pork Belly:

  1. Cut Pork into 1" cubes and Combine 2/3 Reeedz Sweet rib rub with 1/3 BK BBQ Pirate Blend ,  Rub pork belly with mixture and coat evenly ( BE LIBERAL).  Let sit for 30min.

  2. When ready to cook, Fire up your BarrelBossQ drum ( or smoker) and dial it in to 225 degrees F for a Low & Slow cook.

  3. Place 2 fist size chunks of Furtado Farms Sugar Maple wood in your charcoal basket then place the pork belly on your grill grates or roasting grates with a little space in between and let smoke for 3 hours, or until desired color has been reached. 

  4. Remove pork from smoker and place in disposable aluminum tray with 7 Tbs of unsalted butter, 7 Tbs brown sugar and enough honey to make you blush (criss cross over all burnt ends) Cover tightly with Tin foil so no air escapes ( Preferably Zinger approved tin foil not the crappy stuff that I buy ) Place back on smoker for another 2 hr.

  5. Once internal temp of burnt ends are 195-205, remove from aluminum tray and discard the brine, put burnt ends back in empty tray and add pre mixed 1 cup Phlippens sweet heat,1/3 cup Smokehouse93 Hot & Sweet Crossroads, 1/3 cup of Mango Cranberry juice,  1 Tbs Red Pepper jelly, 1 Tbs Franks Hot Sauce. Place back in Smoker uncovered for 45 min, stirring every 15 min.

Mac & Cheese: 

  1. Bring large pot of salted water to a boil. Add noodles and cook until tender.  Drain and set aside.  

  2. Heat another large sauce pan over medium heat. Add olive oil, butter, and onions.  Sauté until tender.

  3. Once onion is tender, add garlic & sauté until fragrant.  Sprinkle in flour and stir.  Cook roux until flour smells like popcorn and has turned into a golden color.

  4. While whisking, stir in whole cream and milk .  Make sure to work out any lumps !  Simmer on medium heat until mixture has thickened. 

  5. turn down to low heat and stir in cheese, nutmeg, cayenne, garlic salt , salt to taste ( keep whisking) .

  6. Add noodles and stir to combine

  7. To serve: Spoon Mac & Cheese into a bowl & top with pork belly!





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