Two Kentucky based companies coming together as one to create the ULTIMATE BBQ Plate? Say no more! Black Hawk Farms American Wagyu and Pit Barrel® Cooker together, is a match made in heaven! Hosting a party or just want good old fashioned BBQ - either way, this Kentucky BBQ Plate is one for your senses.
Grab your box today at Black Hawk Farms
Kentucky BBQ Plate
Rated 3.9 stars by 8 users
Ingredients
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Black Hawk Farms Bone In Short Rib
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Black Hawk Farms Tri-Tip
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Pit Barrel® Beef & GamePit Rub
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Mustard
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1 lb dry black beans soaked overnight
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1 onion diced
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1 roma tomato
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1 red bell pepper
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4 cloves garlic crushed
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1 jalapeño
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1 tbsp tomato bouillon
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2 tbsp Pit Barrel® All Purpose Pit Rub
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1 bay leaf
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1 tbsp Mexican oregano
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2 c beef stock
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3 c water
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1 can of lager beer
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salt to taste
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1 1/2c rice wine vinegar
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1 1/2c water
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1 tsp black peppercorns
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1 tsp coriander
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1 bay leaf
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1 piece lemon zested
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1 tbsp garam masala
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¼ tsp turmeric
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1 tbsp salt
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1 1/2tbsp sugar
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2 onions sliced thin
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½ c cold brew coffee
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½ cup apple cider vinegar
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½ cup beef broth
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1 c cold brew coffee
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¼ c soy sauce
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¼ c apple cider vinegar
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1/2 c ketchup
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1/2 c mustard
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½ tsp black pepper
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1 tbsp brown sugar
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1 tbsp paprika
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1 tbsp onion powder
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1 tbsp garlic powder
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salt to taste
Borracho Black Beans
Garam Masala Pickled Onions
Bark Spray
Cold Brew BBQ Sauce
Directions
Bone-In Short Rib
Light your Pit Barrel® according to the instructions and install the grill grate
Using mustard as a binder, coat short rib on all sides
Season beef generously with Pit Barrel® Beef & Game Pit Rub
Coat with Bark Spray every 25 minutes for the first hour and a half
Secure the lid and cook until internal temperature reaches 215° (approx. 5-5.5 hours)
Rest for 15-30 minutes
Serve with Cold Brew BBQ sauce
Tri Tip
Light your Pit Barrel® according to the instructions
Season beef generously with Pit Barrel® Beef & GamePit Rub
Hook the beef and hang from the rods in the Pit Barrel®
Secure the lid and cook until internal temperature reaches 120° (approx. 45 min)
Rest for 30 minutes unwrapped
Install the grill grate and sear tri tip on all sides for 2-3 minutes with the lid offset
Rest for 30-45 minutes wrapped
Slice and serve with Cold Brew BBQ sauce
Borracho Black Beans
Add all vegetables to a food processor (except for jalapeño)
Pulse until smooth
Add to pan with oil and cook over medium heat for 5-10 minutes or until moisture is gone
Using a fork, poke holes throughout entire jalapeño
Add to pot with Mexican oregano
Add all liquids and the tomato bouillon
Bring to a simmer and add the black beans
Cook on low/medium heat for 1.5 hours or until the beans are soft
Garam Masala Pickled Onions
In a sauce pan, add all the ingredients except the onion and bring to a boil for 1 minute
Turn the heat off and let sit for 5 minutes
Pour liquid over the sliced onions and cover
Place in the fridge until chilled