MENU

Civil War Game Tailgating Recipes

civilwargame.JPG
civilwargame.JPG

Chef Bill King made delicious, fun tailgating recipes for the Civil War Game coming up this week! For more information about Chef Bill-click here.

BBQ Pulled Pork and St Louis Ribs

Serves: A Crowd - 14-20 Guests

Ingredients

  • St Louis Ribs……………………………………………………………………………….2-4 Ribs Per Person
  • Bone-In Pork Butt……………………………………………………………………………………….1Whole
  • Pork Rub………………………………………………………………………………………………….About 1 C
  • BBQ Sauces – Basting, Smoky/Sweet, East North Carolina Vinegar
  • And West North Carolina Tomato-Vinegar…………………………………………………2 C Each

Instructions

  • - Rub the ribs and pork butt well with the pork rub
  • - Smolder the wood then, then cook the meats at 225 degrees till done, 3-4 hours for the ribs, 6-7 hours for the pork butt
  • - For the last hour for the ribs and 2 hrs of the pork butt baste well with the basic basting sauce or others
  • - Press the pork butt to release the bone and pull the meat
  • - Cut the ribs in 2-3-rib sections

Rib and Pork Rub

  • - Cumin………………………………………………………4T
  • - Smoked Paprika……………………………………….4T
  • - Garlic Granuals or Powder……………………….6T
  • - Chili Powder……………………………………………1/2C
  • - Dried Oregano………………………………………….2T
  • - Salt…………………………………………………………..4T
  • - Brown Sugar…………………………………………….1C

Authentic Texas Chile (NO BEANS!)

Also Serves a Crowd – 12-15 Guests

  • - Oil or Rendered Beef or Pork Fat……………………………….1/4C
  • - Beef Chuck Roast, diced ¾”………………………………………..3Lb
  • - Onions, small dice………………………………………………………2 LG
  • - Cumin…………………………………………………………………………3T
  • - Smoked Paprika………………………………………………………….4T
  • - Dried Oregano……………………………………………………………3T
  • - Chili Powder……………………………………………………………….6T
  • - Blackening Spice…………………………………………………………4T
  • - Tabasco………………………………………………………………………3T
  • - Worcestershire Sauce…………………………………………………2T
  • - Beef Boullion Base………………………………………………………3T
  • - Cider Vinegar………………………………………………………………2T
  • - Crushed Tomatoes……………………………………………………..3C
  • - Tomato Paste……………………………………………………………..3T
  • - Water………………………………………………………………………….4C
  • Heat the fat and add the beef
  • Allow to stew in the fat for 15 minutes or so
  • Add the spiced and beef base, stir in well and simmer for 3-4 minutes
  • Add tomato products and water and cook at a low simmer till the meat is fall-apart tender and the seuce has reduced to a medium thick paste
  • Serve with desired condiments and corn bread