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  • Jalapeno Berry Sauce is definitely one of my favorite recipes in the cookbook. Pick up the cookbook at the link in my bio (@chilesandsmoke) which releases on March 21st! This sauce is not only great with pork belly. Anything chicken, shrimp, fish, and even as a glaze for beef. It’s sweet but has savory notes from the ginger and soy as well. I’ve yet to try it mixed in to make compound butter, but I definitely will. I wrap with @reynoldsbrands for the braise, helps to tenderize to perfection.
  • Chipotle Pork Belly Burnt Ends with Jalapeno Berry Sauce. This is one of my favorite flavor combinations in the 📕 cookbook, which you should preorder at the link (@chilesandsmoke). No description is going to be able to explain how insanely delicious this sauce is, fortified with ginger, wildflower honey, and soy. During Covid, I had a private cooking demo with @doriegreenspan that was focused on various recipes using @oregonberries. One of the recipes she made was an umami sauce with the berries, and my tastebuds just couldn't forget. I wanted to work on my own version, and this recipe in the cookbook is a tribute to her ingenuity and inspiration.
  • Smoked Bacon Crumbles, because you need bacon on everything. @smithfieldbrand prepares incredibly meaty, delicious bacon which I use for this recipe. What are you making that needs more bacon? You can use thick-cut or regular bacon, they will both work but the smoke time will vary. In the video, you can see Smithfield Hickory Smoked Hometown Original, which is a regular thickness. The timing for me at 300°F was about 65 minutes. Seasoning is 2 teaspoons chili powder and 1 teaspoon black pepper, per package of bacon. #smithfieldbrand #fortheloveofmeat
  • Triple-Seared Steak is definitely a fun one. Grab some whiskey or bourbon and give this a try: 🔥 FIRST SEAR. Heavily salt the steak using coarse salt. Don’t worry, most of it will get washed off in the next step. This helps build flavor and the initial crust. Sear both sides, flipping occasionally. Pull the steak off when it’s about 90°F internal temperature. 🔥 SECOND SEAR. Dip the steak immediately into the whisky, washing off the salt. You only need to dip it in here gently for a minute or so before the next sear. Sear both sides, flipping as needed. Pull the steak off when it’s about 115°F internal temperature. 🔥 THIRD SEAR. Dip the steak into soy sauce on both sides and let it sit for 1-2 minutes, soaking up the soy sauce. This is the final layer of flavor. Sear both sides as needed to build the final crust. Medium-rare is my preference, so I pull the steak off around 130°F before resting for a few minutes.
  • ✅Grilled Sausage Bread, with few ingredients and irresistible. Just ask my neighbors! Knife 🔪 by @grey.blades Hot Tips: ▪️Use a medium-heat on the grill, not high heat. You don’t want to burn the sausage and the bread before the inside is cooked. ▪️Use a grill with 2-zone cooking, so you can offset the bread. The @pkgrills is perfect for this! ▪️I typically will wrap them stacked in foil to melt the cheese and soften the bread. This also keeps them warm for serving. ▪️Don’t forget chimichurri! The one from @alfrugoni is clutch.
  • Hello, Grilled Cheese Burger, fired up on the @victorygrills_ griddle sold over at @bbqguys I don’t need to mansplain how delicious this monster burger is. Would you try it? Having a nonstick griddle that can utilize metal tools is SO helpful. Nonstick surfaces are extremely easy to clean, which is my favorite benefit. The Victory Griddle is on sale right for $300 off, plus if you use code “Chiles” at checkout you’ll get a free 5-piece Griddle Tool Set as well. This code is live until 2/12 #bbqguys #borntogrill #bbqguyspartner

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