Preheat a smoker to 250 degrees F.
For the chili rub and pig tails: Combine the paprika
powder, sugar, cayenne, salt and pepper in a bowl. Add the pig tails and toss to coat. Smoke the pig tails for 3 hours 30 minutes.
For the sweet chili glaze:
Combine the onion powder
, garlic powder, arbol chiles, dried Thai chiles, 1 cup of the vinegar and 1 cup water in a blender
. Blend until smooth, and then strain
Combine the honey, garlic, roasted chiles, salt, remaining 1/4 cup vinegar and 1/2 cup water in a saucepan
over medium-high heat until reduced to a syrup consistency. Mix in the strained onion-garlic mixture to combine, and then stir in the butter. Bring the sauce to a boil, and then remove from the heat.
For the dipping sauce: Beat the Cambozola
in an electric mixer
until smooth. Add the creme fraiche and mix until incorporated. Mix in the mint
For the sprouts:
Heat the oil in a saute pan over medium heat. Add the Brussels sprouts
and cook 3 minutes. Turn, add the butter and pistachios and continue to cook until the Brussels sprouts and butter are golden brown, 5 minutes more. Add the lemon juice and salt and toss to coat. Garnish
with the Parmesan
Heat a grill pan
or grill over high heat. Grill the pig tails to heat through, then toss with the chili glaze
. Serve the pig tails with the blue cheese dipping sauce and crispy Brussels sprouts.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.