I’m sure you have noticed the heading picture of Julio/Rufio and can only wonder why. Is it my love for the movie Hook with Robin Williams and Dustin Hoffman? Frankly I don’t think that is any of your business. The real reason I made that mash up picture… I have a request. At some point this season can my fellow Dirty Birds please get a “Rufio” style chant going for #11 Julio Jones?! It would be EPIC!! JULIO, JULIO, JULIOOOOOOOO!!! Just sayin…
A few things have gone down since my last @TailgatingChef blog, let’s get you caught up to speed. Back on June 16th, the boys and I had our courses set on the Mall of GA and a tailgating championship. The contest, Grill with the Falcons, consisted of 25 teams and 8 hours to prepare a tailgating masterpiece. In true Falcons fashion, RISE UP we did! With only 4 men and 2 grills we took home 1st place for best Tailgate fare. We set out to win, and championship we can has!
The rules stated your menu may consist of 3 courses. We decided if it’s not broke, don’t fix it. We chose 3 Falcons home games over the last 3 seasons and picked a dish from each year. Serving sizes were small but we won the judges with the following menu:
- Cored strawberries filled w/ margarita jello shots
- Birds of Prey Paella – traditional paella cornish game hen
- Wild Boar Lollipops – served with field carrots & avocado
Now to get into the game. It was a great home opener in terms of the team on the field and the tailgate. After an epic win at Grill with the Falcons, we showed up ready to impress. I’ve never been to St. Louis but I had always heard pork shoulder is a staple. I chose to go with BBQ Pork Steak, St. Louis style. Essentially you are braising the steaks in a bbq & beer mixture. Ours was simple and delicious and this is how it was done.
- 6 – thick cut Pork shoulder steaks
- BBQ sauce (I used a sweet & spicy)
- Lager Beer (we used Bud Heavy since it is brewed in Missouri)
- Apple Cider Vinegar
- Minced Garlic
COOKING & PREP
Once you get the coals fired up, you will want to sear the steaks on both sides. Approx. 2-3 min per side. I basted the steaks with reserved bacon fat before I put them on the grill and added a little S&P.
Remove steaks from grill and place in large pan. Lightly cover the steaks with equal parts beer & bbq. Add 1/4 cup minced garlic, 1/2 cup tabasco & 1/3 cup worcestershire. Once you have all the ingredients mixed together, cover the pan and place on the grill. Cook for 1.5 hours.
That’s it folks, until next week. RISE UP and Go Falcons!