Sunday, June 24, 2012

Foodbuzz 24x24: Bacon Infused Whiskey BBQ Feast

I have to say, I'm totally love with Foodbuzz's 24x24 challenge, and the fact that they inspire us bloggers to think and be super creative! Every month Foodbuzz chooses 24 food bloggers was 24 different areas of the world to all host a party on the same day and then blog about it. Having participated in the 24x24 previously with two Cloak & Dinner parties The Art Walk and A Day in the Life, I decided this time around to focus on creating a menu that any home cook could whip up themselves!

If there's just one thing I love... it's Pig.  I just adore it.  And that has to come from somewhere... right?  It does.  My father loves it as well.  He grew up eating weenie beanie (yes that's a thing), pork stew, bacon fried rice and spam musubi.  So for Father's Day I decided to whip him up a 24x24 Porcine BBQ with Bacon Infused Cocktails, White BBQ Pork Ribs, Dirty Bacon Rice & Beans, Whiskey Buttered Corn and a simple salad... because with all that fat we needed something just a little healthy.  

Let's start with the cocktails... Bacon Whiskey you ask?  Why yes, it just so happens I've made you a little tutorial on how to infuse your own devilishly fatty bourbon concoctions.

Ok. Now that you're an expert in Fat Washing whiskey... I've made a little guide for creating some sinfully delicious cocktails out of all that hard work and elbow grease.  My dad was a huge fan of the Chocolate Croissant!
OK. So now that you're properly intoxicated with Bacon-y Cocktails it's time to get cooking! On the menu is a Louisiana Style White BBQ Pork Rib, Dirty Bacon Rice & Beans, Whiskey Chili Buttered Corn on the Cob and a simple Arugula Salad with Peach Balsamic Dressing.  Sounds yummy right?  Plus they're all easy to prepare ahead of time so when you're ready to cook, you can easily sip a Rhuberry Strawbarb and not worry about screwing up the food!

Just one more quick thing to note... I've become obsessed with Tony Chachere's Creole Seasoning. It's pretty much delicious on everything and I absolutely used it in every single one of these dishes, so do yourself a favor and pick up a jar.  You'll be thankful you did!

Louisiana Style White BBQ Pork Ribs
Serves 4 || Prep Time 30 Minutes || Cook Time 2 Hours 

Yogurt Marinated Pork Ribs
  • 2 lb Rack of Pork Ribs
  • 1 cup Greek Yogurt
  • 2 tbsp Creole Seasoning
  • 1 tsp Chopped Garlic
  • 1 tsp Kosher Salt
  • 1 tsp Ground Pepper
White BBQ Sauce
  • 1 cup Mayonnaise 
  • 1 cup Greek Yogurt
  • 1/2 cup Apple Cider Vinegar
  • 2 tbsp Lemon Juice
  • 2 tbsp Creole Seasoning
  • 1 tsp Cayenne Pepper
  • 2 tsp Kosher Salt
  • 1 tsp Ground Pepper
Night Before... Mix Greek Yogurt, Seasoning, Garlic, Salt & Pepper.  Smother Marinade all over the pork ribs and let marinade overnight in the fridge in an airtight container. 

Next morning, Preheat oven to 250 degrees.  Take the ribs out of the container and put them on a tinfoil lined baking sheet (easy clean-up). Cook at 250 degrees for 90 minutes. You want the meat to still be tender and just slightly undercooked, but warmed all the way through.  

While your meat in cooking, whip up the BBQ sauce.  Mix together all of the ingredients and adjust seasoning until it's as mild or spicy as you like.  If you find your sauce is a little too watery, add more Greek Yogurt to thicken. 

Once your meat is almost cooked, pull it out of the oven and slather it with the BBQ Sauce. Fire up the Grill and once it's hot finish cooking the ribs for about 10 minutes so they're smoky and charred.  Serve with any leftover BBQ sauce for dipping. 

Dirty Bacon Rice & Beans 
Serves 4 (with next day leftovers) || Prep Time 20 Minutes || Cook Time 1 Hour

  • 1lb Bacon
  • 1 cup Onions, Diced
  • 1 cup Carrots, Diced
  • 1 cup Celery, Diced
  • 3 cloves Garlic, Diced
  • 2 cups Red Wild Rice
  • 3 cups Chicken Stock
  • 1 can Black Beans
  • 2 tbsp Creole Seasoning
  • 1 tbsp Cayenne Pepper
  • Salt & Pepper To Taste
Get yourself a large stockpot. Slice Bacon into strips about a 1/4 inch thick. Throw em into the pot over medium heat and render until the fat has covered the bottom of the pot.  Dice your mirepoix and garlic. Throw it into the pot and cook for about 5 minutes or until the carrots are tender.  Add the rice and coat thoroughly.  Add in your seasonings.  Slowly add the chicken stock and reduce the heat to a simmer.  Cover and let cook for about 35 minutes.  Check it every 5 minutes or so to make sure the rice doesn't burn.  If the rice isn't cooked through, add in a cup of water and let it absorb.  

Once your rice has cooked, add in a can of black beans and let them heat up.  Serve warm!  Save the leftovers in an airtight container, trust me you're going to want to eat em tomorrow.  

Whiskey Infused Buttered Corn on the Cob
Serves 4 || Prep Time 15 Minutes || Cook Time 20 Minutes

  • 4 Corn on the Cob
  • 4oz Butter Room Temp
  • 1 tsp Whiskey
  • 1 tsp Kosher Salt
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Pepper
  • 1/2 tsp Cayenne Pepper
Mix Butter, Whiskey, Salt, Mustard, Worcestershire, Pepper & Cayenne into a paste.  Spread evenly over the corn and then wrap each piece of corn in tinfoil.  Fire up the BBQ and grill each corn packet for about 20 minutes until the tinfoil has blackened on the outside and the corn is cooked through. 
Arugula Salad with Peach Balsamic Vinaigrette
Serves 4 || Prep Time 10 Minutes

  • 6 oz Arugula
  • 1/2 Red Onion
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Peach Balsamic Vinegar
  • 1 tbsp Honey Mustard
  • 1 tsp Lemon Juice
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

Thinly slice Red Onion and mix with Arugula in a bowl.  In another bowl whisk together Olive Oil, Peach Balsamic Vinegar, Honey Mustard, Lemon Juice, Salt & Pepper until it holds together.  The mustard will act as an emulsifier.  Pour dressing over the simple salad and toss to coat.  Serve cold. Grilled Peaches would make a hearty addition to this salad... but alas I didn't think of that in time. 


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