ST. LOUIS BBQ PORK RIBS
1 ½ cups ketchup
2 cups beer (see note) such as Budweiser
¼ cup A.1. sauce
¼ cup packed dark brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon hoardable hot sauce (Red for Mild or Ghost for real heat!)
1 teaspoon liquid smoke
1 (5-to 6-pound) boneless pork shoulder roast, cut into steaks
Sautée 1/2 onion, 1/2 red pepper, (+1 jalapeño if you like spicy), in olive oil & FlavorGod everything seasoning.
Set aside in another pan, cover & sautée 2 cups of washed/dried/finely chopped kale & 1/2 cup chopped parsley in garlic infused olive oil (or add a tsp of garlic powder to oil before mixing),
Set aside hand mix one package free range white ground turkey breast with 1 cup oats & 1/2 cup pre-made (or bought) spelt breadcrumbs
Add sautéed items and 3tbs Worcestershire sauce, & 1/2 cup of ketchup (homemade or store bought)
Salt / pepper generously
Pack down in olive oil rubbed loaf pan and coat top with 1/3 cup ketchup
Bake an hour and let sit 15 min before serving
2. HEAT GRILL Heat all burners on high, covered, for 15 minutes. (For charcoal grill, light about 100 coals. When covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat covered, with lid vent open halfway, for 5 minutes.) Scrape and oil cooking grate.
3.SEAR AND SIMMER Season pork steaks with pepper and grill until well-browned, 5 to 7 minutes per side. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. Turn all burners to low and cook, covered, until steaks are tender and sauce is slightly thickened, about 90 minutes. In step 3, check the sauce after it has been on the grill for about an hour. If it looks thick and dry, add water to adjust the consistency. You can use any light-bodied American-style beer.
4,FINAL SEAR Using potholders, remove pan from grill and turn all burners to high. (For charcoal grill, light about 50 coals. When covered with fine gray ash, remove grill grate and scatter evenly over spent coals.) Remove steaks from pan and grill until lightly charred around edges, 2 to 4 minutes per side. Skim fat from sauce and serve with steaks.
HOARDABLE WING SAUCE
1 cup melted butter
4 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons seasoning salt
1 1/2 tablespoons seasoning salt
Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef’s knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or keep for stock. If you’d like smaller pieces, you can also cut through the second joint to separate the wing into the forearm and upper arm portions.
Take the chill off the wings: Leave the wings on the counter while you prepare the sauce to take the chill off. Otherwise, the butter sauce will congeal when you toss them. If this happens, though, it’s fine! Just continue with the recipe.
Melt the butter in a small saucepan over medium-low heat. Once melted, remove from heat and whisk in the remaining ingredients.
Transfer the wings to a mixing bowl. Pour half the buffalo sauce over them and toss to coat.
Marinate the wings: Cover the bowl and marinate on the counter for 20 to 30 minutes, or in the refrigerator for up to 24 hours. Reserve the remaining buffalo sauce.
Heat the broiler: When ready to cook the wings, position an oven rack 6 to 8 inches below the broiling element and turn on the broiler. Line a baking sheet with aluminum foil.
Transfer the wings to the baking sheet: Remove the wings from the marinade and shake off any excess. Arrange the wings on the foil-lined baking sheet, spaced a little apart. Discard the marinade.
Broil for 10 to 12 minutes, then flip.
Broil for another 10 to 12 minutes. The wings are done when the skin is crispy and the meat pulls easily from the bones.
Toss with remaining buffalo sauce: Pour the remaining hot sauce over the wings and toss to coat.
Serve immediately: Transfer the wings to a serving tray and serve while still piping hot with the blue cheese dressing and celery sticks alongside.