Welcome to the Eric Erickson Show podcast, Hour 3.

Hello there. How are you? Ready for the third hour? It's Eric Erickson here. I'm ready. Let's get going. The phone number 877-97-37-37-47-4-25, should you wish to be a part of this year

program. You're more than happy, more than welcome to. In fact, I'm going to start this hour with phone calls.

But before I do, I thought about it. And I have decided, and I am going to do it, and I do want you to be

prepared. I am going to send out tomorrow. I'll give you a link where you can order one.

If you follow along with me on Instagram, you should follow me on Instagram.

It's my happy part of social media.

It's the place I enjoy the most where I put up all my cooking pictures.

One of the things I made this weekend is I made smoke pork belly burnt ends.

Now, if you don't know what a pork belly is,

it's basically where bacon comes from, but it's uncured.

And you smoke it.

And if you smoke it low, the fat renders out and everything gets very crispy and delicious.

And I cubed it up.

I learned how I saw an Instagram video that inspired me.

And I actually made it like it was almost Japanese style.

I found a Japanese barbecue sauce.

Someone online recommended.

So it's kind of terriaki but candied.

Like the last hour you put it in brown sugar and butter.

And oh my gosh, it was one of the greatest things so i made

like a five pound pork belly smoked it cubed it made it into burn ends there was literally not a

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