Smoked Pork Belly Bacon Steak with Brussels Sprout Slaw
Smoked Pork Belly Bacon Steak with Brussels Sprout Slaw
- 32 oz. Smoke’NFast® Smoked Pork Belly
- Salt and pepper, to taste
- 1/4 cup brown sugar
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
- 16 oz. Smoke’NFast® Roasted and Seared Chicken
- 4 brioche buns
- 8 oz. Blue Cheese Slaw (recipe to follow)
- 8 Tbsp. bottled Carolina BBQ Sauce
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