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
Ingredients
Black Hawk Farms Bone In Short Rib
Black Hawk Farms Tri-Tip
Pit Barrel® Beef & GamePit Rub
Mustard
1 lb dry black beans soaked overnight
1 onion diced
1 roma tomato
1 red bell pepper
4 cloves garlic crushed
1 jalapeño
1 tbsp tomato bouillon
2 tbsp Pit Barrel® All Purpose Pit Rub
1 bay leaf
1 tbsp Mexican oregano
2 c beef stock
3 c water
1 can of lager beer
salt to taste
1 1/2c rice wine vinegar
1 1/2c water
1 tsp black peppercorns
1 tsp coriander
1 bay leaf
1 piece lemon zested
1 tbsp garam masala
¼ tsp turmeric
1 tbsp salt
1 1/2tbsp sugar
2 onions sliced thin
½ c cold brew coffee
½ cup apple cider vinegar
½ cup beef broth
1 c cold brew coffee
¼ c soy sauce
¼ c apple cider vinegar
1/2 c ketchup
1/2 c mustard
½ tsp black pepper
1 tbsp brown sugar
1 tbsp paprika
1 tbsp onion powder
1 tbsp garlic powder
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