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Food and Recipes

Sunrise Chef: SteelStacks

Sunrise Chef: SteelStacks

When people think of the SteelStacks they think music, festivals and art, but now it's becoming a destination for food.

Executive Chef Michael Hoffman from Artsquest is in the kitchen. 

BBQ Pork Ribs

2 racks baby back ribs
1/4 cup dry rub
1/4 cup liquid smoke flavoring

1.  Slice connective skin on back 2x

2. Dry rub both sides with bbq rub (or current flavor option)

3. Use a 6" full pan on rack, stand the 8 racks back to back in hotel pan

4. Water until level with rack then add liquid smoke

5. Covering plastic and foil

6. Bake at 280 degrees for 6 hours or until desired tenderness.

 

4 Pounds Beef brisket

1 tablespoon Salt
1 1/2 teaspoons Black pepper, ground
20 fluid ounces Barbecue sauce
10 each Hoagie or Kaiser rolls
4 fluid ounces Melted butter

1. Season the brisket with salt and pepper, place on a rack in a roasting pan, and roast in a 325°F oven until fork tender, about 5 hours.

2. Cool. Trim off excess fat. Slice or shred the meat.

3. Mix with the barbecue sauce and reheat to 160°F in a 350°F oven or over medium heat on a stovetop.

4. For each sandwich, slice a roll, leaving the bread hinged. Brush with melted butter, then grill. Place the barbecued beef on the grilled roll and serve open-faced.

 

 

 


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