We’ve got a menu dad is sure to love on our Facebook Live Show!
Chef David Wells with Evolution Craft Brewing Company Public House in Salisbury, Md., joins us in the DelmarvaLife kitchen. We’re grilling up some of dad’s favorite dishes that you can make for your dad this weekend while celebrating Father’s Day.
We’re making smoked baby back ribs, giant tomahawk ribeye, black and bleu oysters, a blended burger, and picnic side dishes.
Check out EVO Public House on Facebook.
Baby Back Ribs:
Remove or score connective membrane on bone side of the rib. Apply dry rub to ribs and allow to rest for approx. 2 hours. Fill a baking pan ½ inch with cola/Dr. Pepper or Cherwine. Place ribs in pan and cover. Cook at 275 for around 4 hours, beginning the monitoring process after the 1st 2 hours. Ribs can then be finished on the grill or in a smoker, basting with BBQ during this finishing step.
Rib Rub:
Seasoned Salt, Dried Sage, Smoked Paprika, Brown Sugar, Fresh Cracked Pepper, Cayenne Pepper, Crushed Fennel Seed, Coriander
BBQ Sauce
Using the braising liquid, combine shallots, garlic, tamarind paste, Worcestershire sauce, ketchup, brown sugar, apple cider vinegar. Cook over medium heat stirring occasionally until sauce thickens
Tomahawk Ribeye:
Season steak with kosher salt & Pepper. Using a reverse sear method we will actually coke the steak in the oven before searing in a cast iron grill pan. This method provides a slightly more even cooking of the steak. Place seasoned steak on a baking rack, then place the rack of a shallow baking sheet. Place in preheated oven at 250 degrees for approx. 1 hour or until internal temperature reaches 115-120 degrees. Preheat grill pan on med/high and sear steak for approx. 4 minutes per side. Turn (not flip) steak 45 degrees about 2 minutes into the searing process. Repeat after flipping steak. Remove steak from heat and let rest for 10 minutes before slicing for service.
Sides:
Deviled Eggs- Start eggs in cold water, once water begins to boil cut off the heat and let the eggs rest. This provides a better chance of producing prettier, more yellow / bright yolks. Peel eggs and cut in half length ways. Separate yolks from whites. Combine yolks with mayonnaise, dijon mustard, mustard powder, salt, pepper, sugar & a few dashes of srirracha or tabasco. Fill a ziplock bag with yolk mixture making yourself a piping bag easing the filling process. Sprinkle filled eggs with a dash of paprika.
Potato Salad- Boil redskin potatoes until fork tender. Drain potatoes and allow to cool before cutting potatoes. Cut potatoes into bite size pieces and combine with, mayonnaise, dijon mustard, white vinegar, sugar, salt, black pepper, green onions, red onions, celery, parsley, dill, chopped sweet peppers on relish. Gently mix all ingredients together, cover and chill until ready to serve.
Baked Macaroni & Cheese- Boil pasta until al dente. Drain pasta and return to pot, add heavy cream, butter and you choice of cheeses (Pepperjack, cheddar and smoked gouda will be what we use). Stir until pasta is thoroughly coated in cheese. Transfer mixture into a greased baking pan. Sprinkle the top with bread crumbs and place into a preheated 350 degree oven. Allow bread crumbs to brown and remove from the oven.
Cocktails:
The Publican – Chopin gluten free vodka, honey, basil, lemon juice
Single Berry Old Fashioned – Cody Road “Hand Selected Single Barrel” Bourbon, strawberry syrup, muddled orange, orange bitters
It’s Sprung Time – Seacrets lemon drop vodka. Elderflower liqueur, muddled lemon, honey-thyme shrub, EVO Sprung (could be substituted for their summer beer as well)
