Tailgate Party on GDW

GDW liveHome Chef Brian Reeve and Chef “Tee” Terrell Danley on Great Day Washington.

On the menu: BBQ ribs and Italian sausage and peppers sub with craft beer for tailgate party.

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BBQ Tips on WTTG Fox 5

SnP with Dylan n anchor Wisdom MartinHome Chef Brian Reeve and Chef “Tee” Terrell Danley sharing summer bbq tips on Fox  5 in Washington, D.C.

Brian’s son Dylan helped man the grill.

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Game Day Grub Makeover on WTTG Fox 5

SnP on WTTG Fox 5Home Chef Brian Reeve and Chef “Tee” Terrell Danley put a different spin on Buffalo Wings for the Super Bowl.  On the menu — Buffalo Chicken Sandwich and Buffalo Shrimp.

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Gas vs. Charcoal

Grilling Tools Tips

Grill Cleaning Tips

Brian and Tee Preview Grilled Salmon Dishes

Chef Tee’s Grilled Salmon

Serves 2 to 4

  • 4 (6 ounce) salmon fillets w/skin
  • ¼ cup mandarin orange, lime and poppy seed vinaigrette (if you can’t find this, use any Asian marinade w/ginger)
  • Salt & Pepper to taste

Salad garnish

  • 1 cup cilantro leaves
  • ¼ cup scallions, chopped
  • 1 small can (about ½ cup) mandarin oranges in their own juice
  • ½ red bell pepper thinly sliced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. vinaigrette used in salmon recipe


  1. Preheat clean grill to high.
  2. In shallow dish, coat salmon fillets w/vinaigrette; set aside.
  3. In medium bowl, add salad garnish ingredients; toss together; set aside.
  4. Rub grill with oiled rag to prevent salmon from sticking.
  5. Season both sides of salmon w/Salt & Pepper.
  6. Place salmon on grill skin side down; cook for about 3 minutes.
  7. Carefully turn salmon over; cook about 5 minutes or until desired doneness.
  8. Transfer salmon to platter; top w/ salad garnish; serve.


Brian’s Grilled Cedar-Plank Salmon

Serves 6 to 8
Prep time: 30 minutes; cooking time: 10-to-15 minutes

  • 2 (10-to-12 oz.) salmon fillets
  • Olive oil
  • Salt & Pepper
  • Lemon pepper
  • 1 (6 oz.) can crab claw meat
  • 2 Tbsps. mayonnaise
  • Juice from ½ lemon
  • Old Bay Seasoning to taste
  • 2 (about ¼ -inch thick, 12 inches long) cedar planks; available at most hardware stores)


  1. Soak cedar planks in water for ½ hour; remove from water; set aside.
  2. Preheat grill to medium heat.
  3. Drizzle little oil on top of fillets; season w/ Salt & Pepper; set aside.
  4. In medium bowl, combine crab, mayonnaise, lemon juice, Old Bay seasoning to taste.
  5. Spoon ½ crab mixture on top of salmon fillet; spread mixture out a little.
  6. Put fillet on top of cedar plank; set aside.
  7. Repeat step 5 and 6.
  8. Put cedar planks on grill; cook for 10-to-15 minutes or until crab mixture is lightly browned on top, salmon starts to flake).

**Note:  You can reuse the cedar planks until they become too charred to use.

Salt & Pepper Preview Lasagna Recipes