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Ancho BBQ cowboy steak—picnic deluxe
There are a few simple steps to this recipe that can be taken care of ahead of time, because after that you want to have a cold beer and enjoy cooking some big beef for your friends. You can always depend on a big ol’ rib steak cooked slowly over a wood fire to give you the true feeling of the comfort of a summer family BBQ. The BBQ rub is really key to this recipe. It will work on many kinds of meat; lamb and pork are also great when rubbed with this. It can also make a great butter for corn or other veggies, by simply getting whipped into soft butter. (3-4 Tbsp per pound)
B.B.Q. Rub
Mix together
The sauce can be any sauce you like, or no sauce at all really, the rub is really enough with fresh grain fed beef.
Ancho BBQ Sauce
Render bacon until crispy, add oil and the aromatics and sweat them, add the ketchup and ancho paste and sauté on medium for 4 minutes. Add the rest of the ingredients and simmer for about 30 minutes until the pot thickens. Cool and reserve.
Ancho paste
Bloom the peppers
Place everything in a stockpot and cover with the stock and boil for about 10-15 minutes and puree
Now with all of this done ahead, all we need to do is pick our meat and the extras we find most pleasing to accompany the steak, rub them down and go at.
Method
Rub the steaks down completely with rub and refrigerate over night. Bring the steaks out to sit at room temperature for 1 hour.
Grill over a wood fire at a medium heat. You do not want to cook these too fast. 12-15 so minutes per side over a heat that is smoldering is best. If you have to use high heat, just mark them and finish them an oven to your desired temperature. Cook the corn on the grill at the same time as the steaks, if the husks begin to blacken, turn the poor things. About 6 minutes into the second side flip of the meat grill the scallions and the asparagus.
The potatoes should be done cooking by now, drain them and let them dry off for a bit before mashing them. Add the cheese last, after the cream and the butter, season them well.
As the meat is resting get the oil hot (350) cover the onion rings in buttermilk and dredge them in the flour-graham cracker mix. Fry until golden brown.
The meat should have rested 10- 15 minutes by now. So we can plate it up. Put some cheddar mashers in the center of the plate. Pull the husks off the corn; it should have just a tinge of golden brown- medium brown on the kernels. Butter and season it. Place asparagus on the plate (use the potatoes as to keep all of this together in the middle. Slather the steak with a little sauce (not too much you want to taste the beef). And place the seasoned onion rings on the steak with charred scallions across them.