2024 BBQ Recipes

National Barbecue Day was on May 16, and to celebrate, we've rounded up a collection of recipes for the grill and the glass. 

Whether your bar/restaurant is a BBQ pro or a novice, we have some grilling tips from Vice President of Culinary Operations Brian Doyle of Smith & Wollensky steakhouses to help you get the perfect char on your entrees.

Doyle says the key to grilling perfection starts with the meat and ends with the grill:

USDA Prime Meat Selection. When purchasing your beef, choose USDA Prime whenever possible. This grade of meat is distinguished by its heavy marbling, which makes the steak more juicy and flavorful. USDA Prime represents less than 2% of the beef produced in the US, and it’s the grade of steaks that we offer on our menu, sourced from a network of small family farms and sustainably produced by Double R Ranch. 

The Breed. Understand the breed and where your meat came from. In the US, there are many breeds of cattle raised, but the four most common types are Angus, Hereford, Texas Long Horn, and Holstein. Some “certified” breed branding can be deceiving, as almost all cattle are a cross between multiple breeds. The most recommended breeds are the Angus, Hereford, or a cross-breed between both.

Wet-Aged or Dry-Aged? Most beef is either wet-aged or dry-aged, an essential process that tenderizes the meat over time through the breakdown of muscle and connective tissue. The exact length of aging is a great debate among butchers and chefs alike, but it is a most common belief that 21 days is the minimum length of time needed to age and achieve the ideal flavor and tenderization.

Whether you choose wet-aged or dry-aged beef is a matter of your own preference, as they have significant differences in taste and texture. We exclusively dry-age our beef, in a 28-day process of controlled temperature and humidity.  As it rests and dry-ages, the steak loses nearly 15% of its water weight and the fibers within the meat break down, which seals in an intense, savory flavor that can only result from dry-aging. Think of it in the same way as a sauce reduction—as it reduces, flavor is intensified. The same effect happens with a steak’s reduction. 

Preparing your Steak and your Grill.  As you are getting ready to grill, take the meat out of the fridge and let it rest for about a half an hour. Season with salt and pepper, but not too much, and not too far ahead of time – it will take away from its flavor. Get your grill as hot as you can get it, then brush the grates with a steel brush, removing any carbon. Once cleaned, take a towel with a small amount of oil and rub the grates.  The oil will burn and create the charring—the best part of a grilled steak!

The Perfect Charring. As you begin to grill, start on the hottest grill spot and maintain a full flame. It is important to resist the urge to turn your steak too early, as the natural sugars in the meat need to fully caramelize.  When turning your steaks, use tongs, not forks, so that you don’t penetrate the crust as much.  Once you have charred both sides of the steak, you can then move to a cooler spot on your grill, or if working with a gas grill, you can reduce your flame.  

For Marinated Steaks. When marinating steaks, the length of time is important. It will take 2 days for the full benefit of marinating to take effect, so plan ahead and allow time for the marinating process. When grilling your marinated steaks, keep in mind that the more sugar the marinade contains, the faster it will char, so you will need to turn your steak and reduce the heat earlier. Keep in mind that it will look cooked on the outside far before it cooks on the inside. If you are using a marinade that is oil based, make sure you allow the steak to drain off the oil before it hits the grill – oil will reach the smoking point sooner than the natural fats, and will leave you with the flavor of the burnt oil.

Just the Right Temperature. For perfectly grilling specific cuts, take note that the more fat on the steak cut (such as a rib eye) the more you’ll want to cook it, and the less fat, the less you’ll want to cook it (such as a filet). We suggest removing the steak one full temperature below your [guest's] ideal level of doneness. If you want it medium rare, take it off when it’s rare. And most importantly, let it rest for ten minutes after taking it off the grill. The steak will continue to cook and the juices will redistribute, and you’ll have the perfect doneness and flavor throughout.

 

Now that you've got your technique down, try adding some of these BBQ recipes to your menus.

For the Grill

 

phở sườn bò / phở braised beef ribs

Ingredients:

Pho Stock Braise - Yields 6 ribs. 

· 6 tbsp salt

· 6 beef ribs

· 4 quarts of chicken stock

· 1 large white onion

· 1 large hand of ginger

· 75g star anise

· 75g cinnamon

· 75g clove

Rib Glaze

· 4oz oyster sauce

· 3oz sambal

· 1oz honey

For the Ribs:

1. Salt ribs overnight at 1 tsp of salt per pound.
2. The next day, roast spices until aromatic.
3. Blend and make pho blend.
4. Char onion and ginger on the grill and add to a roasting pan.
5. Preheat the saute pan to medium-high heat with neutral oil.
6. Coat ribs in spice rub.
7. Sear ribs on three sides excluding the rib side.
8. Once browned, add ribs to the roasting pan.
9. Cover with chicken stock, enough to cover ribs at least 75%.
10. Cover with foil or roasting pan lid and add to the oven preheated to 350F.
11. Braise ribs for 2-5.3 hours, until tender but bones are still attached to the meat.

For the Rib Glaze:

1. Whisk together and brush over ribs. 

 

 

Pineapple Rum BBQ Sauce

Ingredients:

(makes about 1.5-2 cups of sauce)

20 ounce can of crushed pineapple

¼ cup island teriyaki sauce

1” piece of ginger, peeled

½ cup Koloa Gold Rum

½ cup ketchup

¼ cup apple cider vinegar

¼ cup brown sugar

½ teaspoon salt

Directions:

1. Add crushed pineapple and juices, island teriyaki and fresh peeled ginger into a food processor or blender.
2. Blend until smooth.
3. Pour the mixture into a sauce pot on the stove.
4. Add the remaining ingredients and stir together completely.
5. Allow the sauce to simmer for at least 15 minutes, until the sauce thickens.
6. Transfer to a large glass jar.
7. For a smoother, creamier BBQ sauce, use an immersion blender (or put half of sauce into the blender) and blend until you reach a creamy consistency, about 30-45 seconds.
8. This tropical BBQ sauce is delicious as is, or served on any protein from fish, chicken, pork and beef. Use it for burgers, ribs, to dip french fries and veggies, or to grill fresh pineapple. Brush your favorite cooked proteins and veggies with a little bit of this sauce and sprinkle fresh scallions or cilantro on top for an herby punch at the end!

 

Cajun Marinated Rib Eye Steak

4 USDA Prime Bone-In Rib Eye Steaks

Cajun Spice Rub:

2 tablespoons + 1 teaspoon black pepper

2 tablespoons + 1 teaspoon cayenne pepper

2 tablespoons + 1 teaspoon white ground pepper

2 tablespoons + 1 teaspoon paprika

1 tablespoon + 1 teaspoon garlic powder

1 tablespoon + 1 teaspoon chili powder

2 teaspoons basil, dried

1 tablespoon + 1 teaspoon kosher salt

1 tablespoon + 1 teaspoon ground cumin

2 teaspoons thyme, dried, whole

Cajun Marinade:

1 cup salad oil

1/2 cup Cajun Spice Rub

1/2 Spanish onion

To Marinate Steaks:

1/2 cup Cajun spice

1 cup Cajun Marinade oil

1/2 Spanish onion

4 Rib Eye steaks

Directions:

1. Cajun Spice Rub: Combine all ingredients, mix well.
2. If not using in marinade, you can simply rub steaks generously with Cajun Spice Rub on both sides and cook.
3. Cajun Marinade: Place ingredients into stock pot and simmer for one hour.
4. Strain through a mesh fine hole strainer.
5. Store in a plastic container.
6. To Marinate Steaks: Use a fork to pierce the meat, pressing the rub into the steak.
7. Slice onions.
8. Place the steaks and oil in a plastic container just large enough to hold them.
9. Add oil to cover the steaks
10. Marinate in a refrigerator for two days.
11. For Cooking: Season steaks with a bit of salt.
12. Grill or broil to desired temperature.
13. Finish with a bit of Cajun oil before serving.

 

Black Cherry Espresso BBQ Pig Wings 

Ingredients:

Joffrey's® Coffee Rub

Monin® Black Cherry Espresso Gold BBQ Sauce 

1 lb. boneless pork shoulder roast 

1 batch Joffrey's® Coffee Rub

1 batch Monin® Black Cherry Espresso BBQ Sauce

4 tsp. Joffrey's® Valor Blend Coffee (finely ground)

4 tsp. kosher salt

2 Tbsp. dark brown sugar

1/2 tsp. paprika

1/4 tsp. onion powder

1/4 tsp. ground cayenne pepper

(Place all ingredients into a mixing bowl and mix until combined.)

2 cups mustard style BBQ Sauce

1 cup Monin Black Cherry Purée

1/4 cup Monin True Brewed Espresso Concentrate

(Place all ingredients into a mixing bowl and mix until combined.)

Directions:

1. Preheat smoker to 225 degrees F, use either hickory or applewood.
2. Cut boneless pork shoulder into 1-inch thick slices and then cut each of those slices 1-inch thick again. 
3. In a large bowl, combine your cut pork and Joffrey's® Coffee Rub. Mix by hand until thoroughly coated.
4. Place in smoker and allow to smoke for between 1 and 1 1/2 hours or until they register at least 165 degrees F when the thickest piece is checked.
5. Remove from heat.
6. Place in a heatproof bowl and add Monin® Black Cherry Espresso BBQ Sauce, toss to coat.

 

For the Glass

 

Ride On 

Ingredients:

2 parts Sailor Jerry Spiced Rum

½ parts fresh lemon juice

½ parts Sailor Jerry Ironsides BBQ sauce

1 part pineapple juice

3 parts IPA beer

Directions:

1. Add all ingredients to a cocktail shaker.
2. Shake and strain into an ice filled highball glass rimmed with GYAO Mango Habanero Seasoning.
3. Top with 3 parts IPA beer of choice.
4. Garnish with a lemon slice. 

 

Steam Engine

Ingredients:

2 parts Bib & Tucker Double Char Bourbon

0.5 part Bénédictine

2 dashes Angostura Bitters

Garnish: Expressed Orange Peel

Directions:

1. Stir all ingredients together in a mixing glass filled with ice.
2. Strain into a rocks glass over a large ice cube.
3. Garnish with an expressed orange peel.

 

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