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.

Click to watch.

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.

Click to watch.

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

Brian’s Pepperoni Lasagna

Serves 8 to 10

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

Directions I

  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 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.

Directions II: Layer ingredients in 9” x 13” pan.

  1. 1st layer—lasagna noodles
  2. 2nd layer—cottage cheese mixture
  3. 3rd layer—ground beef mixture
  4. 4th layer—mozzarella cheese
  5. Repeat directions 1 thru 4 until pan is full or you run out of ingredients.

Directions III

  1. Bake for 20 minutes; sprinkle mozzarella cheese on top; bake another 10 minutes or until cheese melts and lasagna is cooked through.
  2. Serve with tossed salad and loaf of bread.

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