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
Ingredients

  • 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)

Directions

  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: 

Smoker

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

Grill

  • 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.

 

Grilling Tips On Fox 5 DC

Home Chef Brian Reeve and Chef “Tee” Terrell Danley share common grilling mistakes and how to avoid them.  Tip highlights: dimple down, let meat rest, season steak after cooked and 45 degree angles.

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.

Click to watch.

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.

Brian’s BBQ Ribs

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

  • 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

Directions

  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 Barbecued Ribs & Mop Sauce

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

Directions

  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).