Brian’s Bacon/Pork Belly Burnt Ends

Pork Belly Burnt endsServes 6 to 8
Prep time: 10-to-15 minutes; cooking time: 3 ½ – to – 4 hours

  • 1 (4-to-8 lbs.) pkg. pork belly, skin removed, cut into 1 ½ x 1 ½ inch pieces
  • Favorite BBQ rub (½ cup or enough to coat meat)
  • 1 stick unsalted butter, sliced
  • ½ cup brown sugar
  • ¼ cup honey (can substitute agave nectar)
  • Pork belly sauce (link)


  1. Season all sides of pork cubes w/rub.
  2. Arrange cubes on full-size cooling rack; put rack on grill/smoking grate
  3. Smoke, grill or cook pork in slow cooker. Directions for all three cooking options below: 


  • Heat smoker to 225° F to 250° F. (Use Applewood for smoke).
  • Smoke pork belly for 2-to-2 ½ hours.


  • Heat to 250° F to 275° F. (Add 2 medium / large chunks of Apple Wood for smoke or use a smoke box.)
  • Grill pork belly, covered over indirect heat for 2-to-2 ½ hours.

Slow cooker

  • Cook 6 – to – 8 hours on low (or 2-to-4 hours on high).
  • Heat grill to about 300° F.
  • Put cooked chunks on cookie cooling racks that are on grill grates (this helps keep smaller chunks from falling through.)
  • Grill chunks, covered, for 4-to-5 minutes to get some smoke, char marks, and to crisp fat.
  • Flip chunks, grill another 4-to-5 minutes, per side.
  1. In deep aluminum pan, add cooked pork belly chunks; top with brown sugar, honey; put butter slices between chunks; cover w/aluminum foil; return to grill or smoker or oven preheated to 250° F for 1 ½ hours (or until pieces are tender).
  1. While pork chunks are cooking, make pork belly sauce. Add BBQ sauce, apple juice, jelly, onion, hot sauce to medium saucepan; simmer, covered, over medium heat until sauce consistency; set aside.
  1. After pork has cooked again, remove liquid from aluminum pan; add pork belly sauce; gently toss to coat each piece; return to preferred cooking method for 5-to-10 minutes (or until sauce sets); serve.


Brian’s Pork Chops and Pears

S n p logoServes 2 to 4

  • 4 to 6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil
  • Salt & Pepper
  • 2 cups Bosc pears, peeled, cube
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. (or to taste) favorite honey (recommend ginger)


    1. Rub oil on chops until meat is lightly coated on both sides; season w/Salt & Pepper.
    2. Heat large non-stick skillet over medium-high heat; place chops in pan.
    3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side; add 1 cup pears.
    4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
    5. Add remaining pears, shallots, honey, cinnamon to skillet; cook covered until pears are tender (about 5 minutes).
    6. Serve chops w/cooked pears.

Brian’s Pork Chops and Apples

S n p logoServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 15-to-20 minutes


  • 4-to-6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil (can substitute your favorite olive oil blend)
  • Salt & Pepper
  • 2 cups cubed Nittany and/or Sun Crisp apples w/skin (can substitute your favorite firm apple)
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. ginger honey


  1. Rub oil on chops until meat is lightly coated on both sides; season with salt and pepper.
  2. Heat large non-stick skillet over medium-high heat; place chops in pan.
  3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side and add 1 cup apples.
  4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
  5. Add remaining apples, shallots, honey and cinnamon to skillet; cook covered until apples are tender (about 5 minutes).
  6. Serve chops with cooked apples.

Brian’s BBQ Ribs

B BBQ ribs (2)Serves 6 to 8
Prep time: 10 minutes ; Cooking time: 3 hours and 15 minutes

  • 2- to -3 slabs of baby back pork ribs (can use spare ribs), cut into ½ slabs
  • Favorite barbecue rub
  • 2 cans of beer (recommend craft beer)
  • Favorite barbecue sauce


  1. Pre-heat oven to 500 degrees F.
  2. Season ribs liberally w/barbecue rub.
  3. Place ribs in oven safe, pan; bone side down.
  4. Pour beers into bottom of pan.
  5. Cover pan tightly w/aluminum foil; bake about 3 hours.
  6. Remove from oven when meat pulls apart easily.
  7. Let cool to room temperature.
  8. Pre-heat grill to medium-high temperature.
  9. Transfer ribs to platter; brush favorite barbecue sauce on one side of ribs.
  10. Place ribs sauce side down on grill; brush top w/barbecue sauce.
  11. Grill 5-7 minutes per side to finish.

*Note:  If you are making barbecue sauce from leftover rib juices, bake ribs in pan that can be heated on stovetop.

Brian’s Grilled Pork Chops w/Peach & Mango Salsa

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 10-to-15 minutes


  1. Rub oil on chops until meat is lightly coated on both sides; season with Salt & Pepper.
  2. Place chops on hot grill; cook covered until done (about 5 to 6 minutes per side).
  3. Remove chops; let meat rest for 5 to 10 minutes.
  4. Serve w/Peach & Mango Salsa.


Brian’s Barbecued Ribs & Mop Sauce

Serves 6 to 8Ribs n mop sauce
Prep time — 10 to 15 minutes; cooking time — 1 hour
Mop Sauce

  • 1 cup apple cider vinegar
  • 3 (12 oz) cans ginger ale or ginger beer
  • 2 Tbsps. crushed red pepper
  • 2 lbs. country style pork ribs
  • Salt & Pepper

Simmer Sauce

  • 2-to-3 (12 oz) cans of your favorite beer w/lots of hops
  • 1 cup onions, chopped
  • 2 tsps. garlic, minced
  • 4 cups favorite barbecue sauce
  • 1-to-2 chipotle chili peppers


  1. Preheat grill to medium high.
  2. Mop Sauce — In large bowl, combine vinegar, ginger ale, crushed red pepper in large bowl; add ribs; let meat soak for 30 minutes.
  3. Simmer Sauce — In large pot, boil ½ beer over high heat; add onions, garlic; cook until onions are tender; add barbecue sauce, chipotle chili peppers, remaining beer; bring to a boil, then reduce heat to simmer.
  4. Season ribs w/Salt & Pepper; put on grill bone side down; cook until grill marks form (turn ribs over twice to sear on both sides, flipping about every 2 minutes, dipping ribs in mop sauce between each flip).
  5. Add ribs to simmer sauce; bring back to a boil on high heat, then reduce to simmer for 30-to-45 minutes or until ribs are done.
  6. Serve w/simmer sauce (if you want a thick simmer sauce for serving, continue boiling it until it reduces and has a syrup consistency).


Brian’s Pepperoni Lasagna

Serves 8 to 10S n p logo
Prep time: 10-to-15 minutes; cooking time: 25-to-30 minutes

  • Lasagna noodles (oven-ready, no-boil brand)
  • 3 cups cottage cheese
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 2 eggs, beaten
  • 1 jar (14-to-16 oz.) Romano cheese
  • 2 Tbsps. parsley flakes
  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 pkg. (6-to-8 oz.) pepperoni slices
  • ½ stick of pepperoni, cut into bite-sized chunks
  • 2 (15 oz) cans tomato sauce
  • 2 (6 oz.) small cans tomato paste
  • ½ tomato sauce can of water
  • 1 Tbsp. basil
  • 1 Tbsp. oregano
  • 1 Tbsp. garlic powder
  • 1 tsp. sugar
  • 2 cups mozzarella cheese, shredded


  1. Preheat oven to 375° F.
  2. In medium bowl, mix together cottage cheese, 1 tsp. salt, eggs, Romano cheese, ¼ tsp. pepper, parsley; set aside.
  3. In a medium bowl, mix tomato sauce, paste, water, basil, oregano, garlic powder, sugar, Salt & Pepper to taste; set aside.
  4. Brown beef in large skillet over medium-high heat; add onions; cook for a few minutes; set aside.
  5. In large bowl, combine beef onion mixture, pepperoni, tomato mixture; set aside.
  6. Layer ingredients in 9” x 13” pan.
  • 1st layer—lasagna noodles
    2nd layer—cottage cheese mixture
    3rd layer—ground beef mixture
    4th layer—mozzarella cheese
  1. Repeat step 6.
  2. Bake for 20 minutes; sprinkle mozzarella cheese on top; bake another 10 minutes or until cheese melts and lasagna is cooked through.
  3. Serve w/tossed salad, loaf of bread.

*Note:  You can prep lasagna a day or two ahead and refrigerate until you are ready to bake it.

Chef Tee’s Nine-Dollar Hot Dog

Serves 4 to 6hotdog

  • 6 hot dogs
  • 6 buns

Condiments listed below

  • Whole grain mustard (buy at store)
  • Orange Dijon mustard (buy at store)
  • Mango chutney (buy at store)
  • Red wine onions (recipe — mix a cup of sliced onions w/red wine vinegar, salt and sugar to taste; marinate for a few hours and eat raw or cook over medium-low heat until mixture becomes syrupy)
  • Spicy tomato (recipe — mix a cup of diced tomatoes w/hot sauce and chopped cilantro to taste)
  • Tomatillo pickles (mix a cup of tomatillos or cucumbers thinly sliced w/a few Tbsps. white wine vinegar, Salt & Pepper to taste.)
  • Pickled garlic (buy at store)
  • Kim chi (buy at store)
  • Pineapple salsa (buy at store)


  1. Assemble hot dog in bun with condiments and enjoy!

*Photo courtesy:


Brian’s Oyster Stew

Serves 6 to 8
Prep time: 10 minutes; cooking time: 30 minutes


  • 4 medium potatoes, cleaned, cut into 1-inch chunks
  • 16 oz. fresh shucked oysters
  • 1b. Andouille pork sausage, removed from casings, crumbled
  • 4 cloves garlic, diced
  • Salt & Pepper to taste
  • Garnishes — chopped  parsley, hot sauce


  1. In large pot of boiling salted water, add potatoes; cook until potatoes are tender enough to mash; drain; mash potatoes; season w/Salt & Pepper; set aside.
  2. In large skillet, add sausage, 1 clove diced garlic; cook over medium high heat until sausage is done (about 5-to-10 minutes); set aside.
  3. In medium pot, add oysters w/liquid, remaining garlic, Salt & Pepper; bring to a boil; add cooked sausage; lower heat to medium, cook until oysters done (about 5 minutes).
  4. Spoon Oyster Stew over mashed potatoes; garnish w/parsley, hot sauce.
  5. Enjoy!

Chef Tee’s Open-Faced Bacon, Lettuce & Tomato Sandwich

Serves 4 to 6Open face chicken sandwich
Prep time: 5 minutes; cooking time: 5-to-10 minutes

  • 4-to-6 slices bacon, cooked
  • 1 (1lb.) challah bread loaf, cut into ¼ -inch slices, toasted
  • Sweet potato greens
  • 4-to-6 tomato slices
  • Chipotle Mayonnaise (see recipe below)


  1. Assemble sandwiches; enjoy!
    1st layer — slice of challah bread
    2nd layer — 1-to-2 Tbsps. Chipotle Mayo
    3rd layer — 1-to-2 bacon slices
    4th layer — sweet potato greens
    7th layer — tomato slice

Chef Tee’s Chipotle Mayonnaise
Makes about 2 cups
Prep time: 5 minutes; no cooking time

  • 1 cup mayonnaise
  • 1 tsp. (or to taste) chipotle pepper in adobo sauce, diced (can substitute chipotle powder)
  • 1 tsp. water (optional)


  1. In medium bowl, mix together ingredients.
  2. Serve on burger or sandwich.