Civil War Game Tailgating Recipes

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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