Name: Big Dan's Smokin' Barbecue LLCs Belly Warmer Cup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cups smoked brisket, chopped; 1 cups pulled pork (alternative to brisket); 1 cups baked beans (seasoned, warm); 0.25 cups yellow onion, finely diced; 1 tsp garlic, minced; 1 tbs beef or pork drippings (or 1 tbsp neutral oil); 0.5 tsp smoked paprika; 0.25 tsp ground black pepper; 0.25 tsp kosher salt; 1 cups cornbread mix (or prepared cornbread batter); 0.5 cups milk; 1 each egg; 1 tbs butter, melted; 2 tbs corn kernels (optional for texture); 2 tbs pickled jalapeños, sliced; 1 tbs fresh cilantro, chopped; 1 tbsp scallions, thinly sliced (white + green); 2 tbs hot BBQ sauce (your favorite); 1 tsp hot sauce (optional, to taste); 4 each small paper or disposable serving cups (6–8 oz); 0.5 cups shredded cheddar or Monterey Jack (optional); 1 tsp butter for brushing (melted)

Method

Protein & Beans

Prepare protein and aromatics

If using brisket: chop smoked brisket into bite-sized pieces. If using pulled pork: ensure it is shredded into bite-sized pieces. Set aside 1 cup of the chosen protein per 4 servings.

Heat a medium skillet over medium heat. Add drippings or oil and warm 1 minute. Add the diced onion and sauté 3–4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Add the chopped brisket or pulled pork to the skillet and stir to combine with the onions and garlic. Sprinkle smoked paprika, black pepper, and kosher salt over the mixture. Sauté 2–3 minutes so the spices bloom and the meat warms through.

Pour in the warmed baked beans and gently fold to combine. Reduce heat to low and simmer 3–5 minutes so flavors meld and the mixture thickens slightly. Taste and adjust salt/pepper as needed. Keep warm until assembly.

Cornbread Topping

Preheat oven to 375°F (190°C). Lightly grease a small baking dish or line a muffin pan if you prefer individual cornbread pieces; you will spoon about 1/4 cup batter per cup serving later.

In a bowl combine cornbread mix, milk, egg and melted butter. Stir until just combined. Fold in optional corn kernels. Batter should be thick but spoonable—add up to 1–2 tablespoons more milk if overly thick.

Spoon or pipe small rounds (about 1/4 cup each) of cornbread batter onto a lined baking sheet or into a greased muffin pan. Bake 12–15 minutes or until tops are golden and a toothpick inserted into center comes out clean.

When cornbread rounds are done, brush tops lightly with melted butter and set aside. If making a single sheet, cut into rounds to fit cups or crumble for rustic topping.

Pickled Jalapeños & Garnish

Slice pickled jalapeños into thin rings if not pre-sliced. Thinly slice scallions and chop cilantro. Hold for assembly.

Hot BBQ Sauce

Mix the hot BBQ sauce with the optional hot sauce (if using) in a small bowl. Warm slightly in microwave or on the stovetop for 10–20 seconds to make it easier to drizzle.

Assembly & Serving

Place the serving cups on a tray. Spoon 1/4 cup of the warm bean-and-protein mixture into the bottom of each cup. Gently press down to compact slightly.

If using cheese, sprinkle about 2 tablespoons shredded cheese over the bean/protein layer in each cup.

Top each cup with one warm cornbread round (or a generous spoonful of crumbled cornbread) so the cornbread sits as a lid over the filling.

Drizzle about 1/2 tablespoon of the hot BBQ sauce over the cornbread top of each cup. Place 1–2 teaspoons of pickled jalapeño rings on top of the cornbread.

Garnish with a pinch of chopped cilantro and a few scallion slices. Serve immediately while warm. Provide small spoons for eating directly from the cup.