We are a competition BBQ Team hailing from St. Louis Missouri. Team members: Bren NuDelman, Kathleen NuDelman, Anne Grenko and Bill Grenko.
We are a competition BBQ Team hailing from St. Louis Missouri. Team members: Bren NuDelman, Kathleen NuDelman, Anne Grenko and Bill Grenko.
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ReplyDeleteThrowdown - Bok Choy Salad
ReplyDeleteYield: 12 servings
Ingredients
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup white sugar
3 tablespoons soy sauce
4 bunches baby bok choy, cleaned and chopped
1 pkg baby spinach, cleaned
1 can mandarin oranges, drained
1 cup Ocean Spray Craisins
4 green onions, chopped
1/8 cup slivered or sliced almonds, smoked
Chow Mein noodles
Instructions
1.In a glass jar with a lid, mix together olive oil, white wine vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
2. Combine the bok choy, spinach, green onions, almonds, mandarin oranges and craisins in a salad bowl. Toss with dressing.
3. Top each serving with chow mein noodles.
Throwdown - Smoked Pork Belly with Steamed Buns
ReplyDeleteYield: 10 servings
Ingredients
For the Pork Belly
2 lb Slab Pork Belly with skin removed
2 Tablespoons Paprika
2 Tablespoons Garlic Powder
2 Tablespoons Onion Salt
2 Tablespoons Black Pepper
2 Tablespoons Cumin
2 Tablespoons Celery Salt
2 Tablespoons Chipotle Chili Powder
4 Tablespoons White Sugar
2 Quarts Water
1/2 Cup Kosher Salt
1/2 Cup Brown Sugar
1/4 Cup Molasses
1 bottle of BBQ Sauce
1 Hickory Mojobrick (or Hickory Wood)
For the Buns
2 tablespoons all-purpose flour for dusting work surface
1 can Pillsbury Buttermilk Biscuit dough (10 biscuit size)
Instructions
1. To make the rub combine Paprika, Garlic Powder, Onion Salt, Black Pepper, Cumin, Celery Salt, Chipotle Chili Powder and White Sugar and mix by hand. Store in an airtight container until ready to use.
2. Combine the Water, Kosher Salt, Brown Sugar and 2 tablespoons of the rub in a pitcher to create a brine. Place the Pork Belly in a large (2 gallon ziplock bag) and add the brine. Seal tight removing as much air as possible. Brine Pork Belly for at least 8 hours, preferably overnight.
3. Remove Pork Belly from brine and pat dry with Paper Towels. Generously apply the rub. TIP: If you pre-rub the Pork Belly with a couple tablespoons of prepared yellow mustard, more of the rub will stick to the meat.
4. Set-up your smoker for 2-Zone indirect grilling. Bring the temperature up to 225 degrees. Add 1 Hickory Mojobrick (or Hickory Chips/Chunks) to the coals in the Heat Zone and place the Pork Belly on the grate in the Cooking Zone. Smoke at 225 degrees for approximately 6 hours or until the Pork Belly reaches an internal temperature of 175 degrees. When the Pork Belly is done, tent with aluminum foil and rest for 15 minutes.
5. You can start making the steamed buns about midway through cooking the Pork Belly. Dust your working surface with 2 tablespoons of flour. Open the can of dough and separate out the biscuits. Roll each biscuit into an oval and fold in half. Keep dough covered with a towel until ready to steam. Steam the buns for 12 minutes. Depending on the size of your steamer, you may need to steam the buns in batches in order to avoid overcrowding and sticking to each other. Put the buns in a ziplock bag until it's time plate.
6. The Pork Belly will cook to a size of about 12 inches long by 3-4 inches wide. When you are ready to plate, you will want to cut the Pork Belly into 1/4 to 1/3 inch thick slices. Cut across the width of the Pork Belly, not the length. That should yield about 20 slices 3-4 inches long 1/3 to 1/4 inches thick.
7. You have a couple plating options. You can either place a couple of slices of Pork Belly inside the steamed bun to create a sandwich or serve a couple of slices with the steamed bun on the side. Whichever way you you decide to go, top it off with your favorite BBQ sauce and enjoy!
Throwdown - Miniature Cheesecake with Bing Cherry Topping
ReplyDeleteYield: 48 Servings
Ingredients
For the Cherry Topping
1 pound Bing cherries, halved and pitted (3 cups)
1/2 cup sugar
2 teaspoons balsamic vinegar
1 cinnamon stick
1 tablespoon cornstarch
1 tablespoon water
For the Crust
2 cups graham cracker crumbs
8 tablespoons butter (room temperature)
8 tablespoons sugar
For the Cheesecake Filling
2 (8 ounce) packages cream cheese (room temperature)
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
Instructions
1. Make the Bing Cherry topping. Bring the cherries and a cinnamon stick to a simmer over medium heat in a saucepan. Cook until the cherries release most of their juices and begin to soften. Add the sugar and balsamic vinegar and simmer until the sugar is dissolved and the cherries are completely soft, about 5 minutes. Whisk together cornstarch and water and add to cherry mixture. Simmer for 1 minute more. Remove from heat, remove cinnamon stick and refrigerate until ready to use.
2. Line 2 miniature muffin pans (24 count tassie pan) with miniature paper liners.
3. Make the crust: Mix graham cracker crumbs, butter and sugar well by hand. Press one heaping teaspoon into each liner.
4. Make the cheesecake filling. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
5. Set up your cooker for 2-Zone indirect grilling. Bring the the temperature up to 350 degrees. Place the cheesecake pan on the rack on the Cooking Zone side and cook for approximately 15 minutes or until a toothpick inserted in the cheesecake comes out clean. Remove from cooker and as soon as the pan is cool enough to touch, remove and place the individual cheesecakes on a cooling rack. Once cooled, refrigerate until ready to serve.
6. To serve, spoon 1 heaping teaspoon of the cherry topping on each cheesecake.