Best dating st louis bbq recipe

best dating st louis bbq recipe

St. Louis restaurants range from a James Beard award winner to an exceptional coffee house to an altruistic butcher Although the city may be best known for a certain all-encompassing brewery, an explosion of exciting, delicious, and creative small-scale local beer producers have begun to enjoy success. Consummate craft cocktail bars have become indicative of the local drinking scene Original recipe was legit found in a tomb.” This fall, Earthbound is moving into the massive historic Cherokee Street Brewing building built in 1866. It will house a tasting room with 17ft-high vaulted ceilings, a full-service restaurant, a bar, and a fermenting, bottling, and packaging operation.

best dating st louis bbq recipe

• 2 slabs St. Louis-style cut ribs • For Rub • 1/3 cup brown sugar • 3 tablespoons onion powder • 3 tablespoons paprika • 2 tablespoons dry mustard • 2 teaspoons garlic powder • 2 teaspoons coarse sea salt • 2 teaspoons black pepper • For Sauce • 2 1/4 cups ketchup • 1/2 cup water • 1/3 cup apple cider vinegar • 1/3 cup brown sugar • 2 tablespoons yellow mustard • 1 teaspoon onion powder • 1 teaspoon Worcestershire sauce • 1/2 teaspoon garlic powder • 1/2 teaspoon cayenne × Nutrition Facts Servings: Serves 6 to 8 Amount per serving Calories 271 % Daily Value* Total Fat 7g 9% Saturated Fat 2g 11% Cholesterol 43mg 14% Sodium 1364mg 59% Total Carbohydrate 40g 14% Dietary Fiber 2g 6% Protein 15g Calcium 54mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.

2,000 calories a day is used for general nutrition advice.


best dating st louis bbq recipe

best dating st louis bbq recipe - oven baked St Louis style ribs recipe


best dating st louis bbq recipe

Joey Fatone is in one of America's top spots for barbeque -- St. Louis, Missouri! This city consumes more barbeque sauce per capital than anywhere else in the world. It is no surprise since some of the world's best barbeque competition masters call this city home. From killer ribs to very sweet treats, Joey learns the smoky secrets from two grilling gurus. Joey meets up with Elliot Mellow and Bob Dampier (AKA: Uncle Bob) just outside of St.

Louis. They are legends in the world of barbequing so having them cook for us is not only a real treat, it's a rare chance to see how these rib cooking experts git-r-done on the grill. Elliot and Bob are part of the St. Louis BBQ Society, which is a group of backyard cooks, professional cooks, competition guys and gals, judges and basically anyone involved in BBQ who likes to get together to celebrate BBQ, raise money for charity, and, of course, to compete!

"I have been involved in BBQ in St. Louis for probably 15 to 20 years. For the last eight years I have been with St. Louis BBQ Society," said Bob. When the St. Louis BBQ Society is not competing, the cooks get together and do five to six charitable events every year to give back to their community. In the kitchen, Uncle Bob starts by making his pineapple bread pudding, which is cooked on the grill. His secret ingredient is day old glazed doughnuts! "Bread pudding on the grill...

it is almost impossible for it to come out bad," said Bob. Then, Uncle Bob shows Joey how to make his caprese salad with a twist. He prides himself on his signature avocado dressing, which is a fantastic addition to the salad. While Bob's bread pudding cooks on the grill, Elliot starts to make his award-winning St. Louis style ribs. There are two ribs on a pig -- the baby back rib is on the back and the spare rib is right above the belly.

Elliot likes the spare ribs but he has to butcher them to make them into St. Louis style ribs. Trimming the membrane off the ribs, helps the seasoning stick to the meat, and makes your ribs less greasy. Once the ribs are trimmed and seasoned, Elliot smokes the ribs for three hours.

Then, he wraps them in foil with his basting sauce and some dry rub and puts them back in the smoker for about an hour and a half. He tops them his homemade BBQ sauce and smokes them for another 15 minutes. Taking a pork butt, Uncle Bob slices them up into steaks and generously coats them with dry soy sauce. He cooks them on a charcoal grill at 300 degrees for about three hours. Next, Elliot shows Joey how to make a cool and refreshing cocktail that he enjoys when the BBQ competitions heats up.

He combines smoked lemonade with bourbon for a unique and interesting beverage for a summer backyard BBQ. For more information on Elliot's catering company visit . Segment 1 Bob Dampier (AKA: Uncle Bob) shares his recipe for pineapple bread pudding, which he cooks on the grill.

Segment 2 This caprese salad is topped with Bob Dampier's signature avocado dressing, which is a fantastic addition to the salad.

Segment 3 Elliot Mellow shares the recipe for his award-winning St. Louis style ribs. Segment 4 Elliot Mellow's homemade BBQ is simple but very delicious! Segment 5 Pork steaks are a staple in the Midwest. Bob Dampier rubs the meat with a spice mixture and then grills it for several hours.

Segment 6 This unique and interesting beverage combines smoked lemonade with bourbon. It is perfect for a summer backyard BBQ!

Photo Gallery Go behind the scenes as Joey Fatone cooks up some BBQ!


best dating st louis bbq recipe

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How to make BBQ Ribs in the Oven
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