|
If you’ve got a hankering for barbeque, a tasty fix is closer than you might think.
The Garden Grille at McCutchen House on the Horseshoe is serving up its own special barbeque for lunch—by the sandwich on a whole-wheat bun and by the pound. The recipe combines two traditional pork barbeque sauces, vinegar and ketchup, and there’s even some dark beer in the formula.
Jules Pernell, chief chef and instructor in the School of Hotel, Restaurant, and Tourism Management, started experimenting with the barbeque and doesn’t hesitate to spill the beans on how it’s made.
“Real chef instructors don’t have secrets,” he said.
He starts with 150 pounds of Boston butts every week, which are basted with a vinegar sauce and oven-cooked for several hours. The meat is pulled off the bone, not chopped, and placed in an electric smoker for two to three hours with hickory, oak, or pecan wood chips soaked in dark beer.
“I think the dark beer gives it a little sweeter taste,” he said.
Fellow chef Bill Knapp came up with the tomato-based sauce, which “is meant to back up, not overwhelm, the smoky flavor of the meat.” To complement the smokiness, Knapp toasts peppers, cummin, salt, pepper, basil, and oregano; a few chipotle pepper flakes create just the right dash of heat.
If tomato-based barbeque isn’t your thing, consider the Garden Grille’s Cuban pork sandwich. It’s seasoned with vinegar, brine, banana peppers, and Jamaican jerk seasoning.
Pernell and Knapp anticipate demand for the tomato-based barbeque to pick up this summer, particularly around the July 4th weekend. To get your own fix, go by the Garden Grille at McCutchen House or call 7-4450.
6/05
|
