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Award Winning BBQ Chef Shares Secrets on KNWA Today

Award Winning Chef Stop by KNWA Today
Award winning BBQ Chef, Troy Black, stops by the KNWA Today studio to show us a recipe from his latest cookbook, "All Fired Up: Smokin' Hot Secrets for the South's Best BBQ".

Chef Black will be will be in Northwest Arkansas Sam's Club National BBQ Tour: National Championship, to be held in Bentonville Saturday, Oct. 19.

The national championship event is free and open to the public and will feature tips, demonstrations and mouth-watering competition from 50 top barbecue teams from across the nation.

The Sam’s Club National BBQ Tour, now in its third year, brings together barbecue enthusiasts in 25 local events and five regional finals, culminating in the National Championship at the home of Sam’s Club in Bentonville, Ark. The total prize purse for the competition, which is sanctioned by the Kansas City Barbeque Society, is $500,000, the largest prize purse in the competitive barbecue industry.

Beer and Brown Sugar Rib-eyes Recipe

Makes: 4 servings Hands-On Time: 12 min. Total Time: 17 min., plus 1 day for marinating

Your favorite dark beer, teriyaki sauce, and brown sugar create a simple yet flavorful marinade for juicy rib-eye steaks.

1⁄2 cup dark beer
1⁄4 cup teriyaki marinade and sauce
1⁄4 cup firmly packed brown sugar
4 (1-inch-thick) rib-eye steaks (about 3 lb.)
3⁄4 tsp. kosher salt
3⁄4 tsp. freshly ground pepper

1. Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag.

2. Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once.

3. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes.


Credit: "All Fired Up" by Troy Black and Southern Living, Oxmoor House 2013.
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