Smoked Pork Belly Bacon Steak with Brussels Sprout Slaw

Brussels Sprout Slaw:

  • 1 lb. Brussels sprouts
  • 1 Tbsp. Dijon mustard
  • 1/4 cup white wine vinegar
  • Juice of 2 lemons
  • 1 cup extra virgin olive oil
  • Salt and pepper, to taste
  • 4 oz. feta cheese

Blue Cheese Slaw:

  • 8 oz. shredded red cabbage
  • 1/4 cup blue cheese crumbles
  • 3 green onions, sliced fine
  • 2 Tbsp. white sugar
  • 1 tsp. celery seed
  • 8 full slices of Smoked Pork Belly, cut in half
  • 4 bakery-fresh buns
  • 4 fresh pineapple slices
  • Pickled Peppers, to taste (recipe to follow)
  • 8 Tbsp. favorite BBQ sauce

Pickled Peppers:

  • 4 Fresno peppers
  • 4 jalapeño peppers
  • 1 cup water
  • 1 and 1/4 cups white vinegar
  • 2 Tbsp. kosher salt
  • 1/4 cup sugar
  • 4 cloves fresh garlic
  • 2 Tbsp. chili paste
  • 4 Tbsp. brown sugar
  • 2 Tbsp. rice wine vinegar
  • 1/2 cup soy sauce
  • 1 bunch scallions, sliced
  • 8 oz. Roasted and Seared Chicken
  • 4 small corn tortillas
  • 1/2 cup napa cabbage, shredded
  • Sprigs of cilantro, to taste
  • 4 oz. whole dried New Mexico chiles (12)
  • 2 oz. whole dried guajillo chiles (12)
  • 8 cups boiling-hot water
  • 1 white onion, cut into strips
  • 4 garlic cloves, smashed
  • 2 red peppers, cut into strips
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano, crumbled
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. all-purpose flour
  • 2 lbs. Smoked Beef Brisket, cut into 1″ -1.5″ cubes
  • 2 Tbsp. kosher salt, or to taste
  • 2 tsp. sherry vinegar, or to taste
  • 1 tsp. sugar, or to taste
  • 6-8 flour tortillas
  • 1 onion, chopped, to taste
  • Cilantro, to taste
  • 6-8 lime wedges
  • 1 lb. Roasted & Seared Chicken, shredded, warmed
  • Potato Poha (recipe to follow)
  • Raita (recipe to follow; make it 6 to 24 hours ahead)

Potato Poha:

  • 1.5 cups poha, thick
  • 1/2 cup peanuts
  • 1/2 tsp. turmeric powder
  • 1 Tbsp. kosher salt
  • 2 Tbsp. oil
  • 1 large Idaho potato, 1/4″ dice
  • 1 tsp. black mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 small red onion, finely chopped
  • 1 sprig green curry leaves, fresh
  • 1 small serrano pepper, finely chopped
  • 2 Tbsp. cilantro leaves, whole, chopped
  • 4 lemon wedges

Raita:

  • 1 cup plain nonfat yogurt
  • 1/3 cup cucumber, finely chopped
  • 1 Tbsp. fresh mint, chopped
  • 1 small garlic clove, finely chopped
  • 1/4 tsp. curry powder
  • 1 tsp. grated lemon peel, for garnish
  • 1 cup Sriracha Cha Sauce
  • 2 racks St. Louis Ribs
  • 1/4 cup Gochujang
  • 1/2 cup Kansas City Style BBQ Rub
  • 1 log Cherry Wood
  • 1/2 Cha-Cha Barbeque Sauce

CHA-CHA BARBEQUE SAUCE

  • 3 cups Hot Water
  • 1/2 pound Brown Sugar
  • 1/2 pound White Sugar
  • 1 cup Sprite
  • 1 cup Gochujang
  • 3/4 cup Sriracha Cha by Texas Pete
  • 3/4 cup Honey
  • 1/4 cup Soy Sauce
  • 1/4 cup Lime Juice
  • 2 Tbsp. Sesame Oil

Recipe Credit: Chef Frank Dominguez of Smithfield Culinary.
Published with permission of the author. All rights reserved.

BBQ Tater Tots

  • 2 lbs. russet potatoes
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 Tbsp. green onion
  • 1/2 cup Pulled Pork
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated jack cheese
  • Canola oil
  • 2 cups Tomato puree
  • 1 Tbsp. Worcestershire sauce
  • 3 Tbsp. Dijon mustard
  • 1/2 cup Light brown sugar
  • 2 Tbsp. Lemon juice
  • 1.5 lb. Ground Pork
  • 2 tsp. Kosher salt
  • 2 tsp. Black pepper, coarse ground
  • 4 ea. Sesame seed burger buns
  • 4 ea. Crisp butter lettuce
  • 8 slices Farm fresh heirloom tomato
  • 4 oz. Pulled Pork in BBQ Sauce
  • 1/2 teaspoon Caribbean jerk seasoning
  • 1 sesame seed bun, toasted
  • 2 oz. prepared coleslaw with crushed pineapple