Chef Chuck Kazmer has delicious tips on out-of-the-box barbecue

Posted at 7:51 AM, Mar 10, 2017
and last updated 2017-03-10 12:42:09-05

Spring is the best time of year to do some grilling! Chef Chuck Kazmer from Proof, an American Canteen stopped by the show to share some tips and delicious dishes - here are the recipes from today's show:

Pork Belly Bacon
5 Lbs Pork Belly, skin on, raw
¼ cup kosher salt
2 tsp pink curing salt
¼ cup packed brown sugar
¼ cup maple syrup
2 TB red pepper flakes
2 TB Smoked Paprika
1 tsp crushed coriander seed
3 TB crushed black pepper

Rinse the pork belly and pat dry. Transfer to a re-sealable, 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and coriander in a bowl. Coat the pork belly all over with the mixture.

Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that is 2 to 3 inches thick.

Remove the pork belly from the bag, rinse thoroughly and pat dry. Rub with the crushed black pepper. Refrigerate the belly on a rack, uncovered, 48 hours.
Set up your smoker according to the manufacturer's instructions using desired wood and/or chips, and set to 200 F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150F.

Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.

Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online

Juniper-Rubbed Venison Loin, Sweet Potato Dumplings, House Smoked Bacon, Huckleberry Jus
For Venison
2 lb. Venison Loin
½ bottle red wine
1 ea shallot sliced
2 cloves garlic, crushed
1 bunch fresh sage
2 TB crushed juniper
1 TB crushed black pepper

Add red wine to a pot with remainder of ingredients above. Bring to a boil and cool to below 40F. Pour over venison loin, and let stand covered in the fridge for one day.  
2 TB crushed juniper
1 TB crushed Black peppercorn

Remove from marinade. Pat dry. Rub with olive oil and sprinkle with crushed juniper and crushed black pepper. Grill until nicely browned on all sides. Cook to medium rare or internal temperature of 130F. Let rest before slicing.
Sweet Potato Dumplings
2 ½ cups flour, all-purpose
½ cup sweet potato mash
1 tsp salt
½ tsp nutmeg
3 large eggs
about ½ - 1 cup milk

Mix flour and salt in a bowl.
Add eggs, sweet potato and mix well.
Gradually add just enough water to make a smooth, light, and firm dough. The amount will depend on how 'dry' your flour is.
Let stand for 10 minutes. Meanwhile bring a large pot of salted water to boil.
Push dough through the colander with the scraper, directly into the boiling water.
Noodles will float when they are done (will take a few minutes). Remove with slotted spoon and allow to cool.

Maple Bacon Jam
·        1 pound thick smoked bacon, cut into 1 inch pieces
·        1 large onion, sliced
·        3 cloves garlic, chopped
·        1/4 cup cider vinegar
·        3/4 cup coffee
·        1/4 cup brown sugar
·        1/2 cup bourbon barrel aged maple syrup
·        2 chipotle chilis
·        1/2 teaspoon cumin
·        TT pepper
1.        Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
2.        Add the onions, garlic and saute until tender, about 5-7 minutes.
3.        Add the vinegar and deglaze the pan.
4.        Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
5.        Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.

Proof, an American Canteen
10600 East Crescent Moon Drive, Scottsdale, AZ 85262