Smoking meats is a multi-day process at Blue Belly BBQ, 600 Catharine St., but chef Gene Giuffi and his wife Amy aim to provide tasty, high quality smoked selections.
“We don’t really prescribe to any one kind of barbecue,” Amy Giuffi said, noting her husband prefers a smokey taste.
The pair, who resides in Bella Vista — just four blocks from Blue Belly — and also runs the French-inspired Cochon BYOB, 801 E. Passyunk Ave., has opted to share its Baked Beans recipe.
“It’s just a traditional side dish,” Gene Giuffi, who hails from Brooklyn, N.Y., said. “We just do our own version, add some of our own smoked meats.”
“It’s delicious. There’s a lot of flavors, layers to it. It’s smoked meats, different cuts of meat. I think there’s a slight kick,” his wife added asking the chef if he uses Tabasco sauce.
“When I feel like it,” he said in response.
The side portion is $4, or may be selected as one of three sides when ordering a smoked platter at Blue Belly BBQ, which also provides takeout and delivery orders via its website. And now also may be attempted at home.
4 ounces of bacon, diced
2 cups of onion, chopped
3 garlic cloves, chopped
2 tablespoons of fresh ginger, grated
30 ounces of cannellini beans, drained and rinsed
1/4 cup of dark brown sugar
1/2 cup of barbecue sauce
1/4 cup of ketchup
1 tablespoons of dry mustard
1 tablespoons of yellow mustard
2 tablespoons cider vinegar
1-1/2 cups of smoked meat (pork, ham or brisket)
Salt and pepper, to taste
Tabasco sauce, to taste
Preheat the oven to 350 degrees.
Cook the bacon until brown in a heavy pot large enough to fit all of the ingredients on the stovetop. Discard all but 3 tablespoons of the bacon fat. Saute the onion, garlic and ginger for about eight minutes. Add all of the remaining ingredients and stir.
Bake or smoke on the grill until thick, for about 30 to 45 minutes. Reseason with the salt, pepper and Tabasco.
Owners: Gene and Amy Giuffi
Opened July 2012
600 Catharine St.
Contact the South Philly Review at email@example.com.
Gnocchi’s Lamb Shanks
Compliments to the chef
A full plate