Reach out to Special Events Manager Nicole Karlove at 904-562-5980 or nicole@floridatheatre.com for details.

• Amelia Island Brewing Co.
• Ancient City Brewing
• The Bearded Pig
• Bono's Bar-B-Q Pit
• Bold City Brewery
• Blue Note Bourbon
• Cinotti’s Bakery
• G's Slow Smoked BBQ
• The Grub Brothers Competition BBQ
• Henry Jones
• Jacksonville Jaguars
• Legacy Ale Works 
• Manifest Distilling

• Mojo BBQ        

• Nothing Bundt Cakes
• Post Meridiem Canned Cocktails
• Ruby Beach Brewing
• Southern Swells Brewing Company
• Seven Bridges Grille & Brewery
• Snacks Blues Band
• Small Cakes
• Veterans United Brewing
• Wicked Barley Brewery
• Underbelly

Recipes by Florida Theatre Bar Manager, Stephanie Foss

Blackberry Bourbon Sidecar

¼ cup blackberries

1 oz of your favorite Bourbon (like Blue Note, Manifest or DuBlase)

¾ Bauchant orange liqueur

¾ oz lemon juice

1 spring thyme

Place berries and bourbon in cocktail shaker and muddle

Add orange liqueur, lemon juice, thyme, and ice. Shake until cold.

Fill serving glass with ice and strain cocktail over ice.

Garnish with additional berries and thyme

Peach Bourbon Smash (makes 2 drinks)

½ peach sliced

4 basil leaves

1 oz brown sugar simple syrup

1 oz lemon juice

4 oz of your favorite Bourbon (like Blue Note, Manifest or DuBlase)

Add peach and basil to shaker and muddle.

Add brown sugar simple syrup, lemon juice, bourbon and ice to shaker. Shake until chilled.

Fill 2 glasses with ice and strain evenly between the 2 glasses.

Garnish with more peach and basil leaves.

Bourbon Sweet Tea

5 oz sweet tea

1.5 oz of your favorite Bourbon (like Blue Note, Manifest or DuBlase)

½ lemon juice

Pour all ingredients over ice and stir.

Garnish with mint and berries or lemon.

Visit the Blues, Brews, Bourbon & BBQ Online Auction here! 

SMOKED PORK BELLY BURNT ENDS

What You’ll Need

•   Pork Belly (Local Grocery Stores may carry it, however I get mine from my Food Distributor)
•   Dry Rub – You can make one, or just use your favorite pork rub (there are many options out there)
•    I like to use Blues Hog Bold & Beefy, John Henry Texas Pecan, and coarse Black Pepper
•    BBQ Sauce – Use your favorite sauce. I like Blues Hog Original and Raspberry Chipotle myself
•    Honey or Agave (Turbinado Sugar)
•    Butter

Place your pork belly cubes in a pan (or if you prefer, on a grate for better smoke/heat circulation). I like

To drizzle the pork belly with butter, or olive oil if preferred, and sprinkle generously with your favorite dry rub. Try to cover every piece of pork belly evenly (if using a pan, mix by hand until every piece is coated) then sprinkle the top again.

Smoke. Set your pan, or rack directly on the grates of your smoker, and smoke between 225*F and 250*F! I prefer the higher temp, as I feel it gives a better bark, and color. After about 2-3hrs, the pork belly should  be turning dark red, and starting to form a nice bark. But, I like to check the internal temperature with a digital meat thermometer (cubes should be in the 180*/190* range).

Sauce the meat. If using a pan, add BBQ sauce, Butter, Honey, Turbinado Sugar, stirring to evenly coat all the cubes of Pork Belly (top off with a little more BBQ Sauce if desired). All these ingredients will create a braising liquid that will give the sticky sweetness that is characteristic of SMOKED PORK BELLY BURNT ENDS! 

Cover with (aluminum foil) and return the pan of sauced pork belly to the smoker for another 60-90min, or until the internal temperature is around 205*F. You can also use a toothpick…if it slides in and comes out easily, the burnt ends are done. Remove the foil and cook for another 15min to let sauce thicken up a little, then remove from smoker and SERVE!

Leftovers warm up really well the next day, or you can freeze (if you have any left at all…lol), then reheat in the oven and they will still taste delicious! Or, you can store in an airtight container for 3-4 days in fridge, then reheat in oven at 350*F, or the smoker as I prefer!

ENJOY!

Gary L Park Jr

G’s Slow Smoked BBQ of Fl

Owner/Pitmaster