Bryan's Black Mountain Barbecue introduces The Chalkboard Pig Concept for Adventurous Eaters.
Root Beer Braised Pigs Ear and Fried Green Tomato Sandwich Topped with Pickled Sun Choke Slaw
To begin we brine the Pigs Ears - 4 pigs ears
2 quarts water
7 oz sugar
10 oz Kosher salt
6 Bay Leaves
1/2 tbs black peppercorns
1/2 tbs juniper berries
Day 1 - 3 Bring mixture to a simmer - turn off and let cool. Once cooled add pig ears to brine. Let raw ears sit refrigerated for three days. After three days remove the ears, rinse and let sit in fresh clean water for 1/2 hour.
Day 4 Next add pigs ears to 2 quarts chicken stock, 2 whole onions chopped, 4 stalks celery chopped, 4 large carrots rough chopped, 4-5 cloves garlic, 1/2 tbs peppercorns, bay leaves, 6 oz wine. Bring all to a simmer for two hours. Remove the ears after 2 hours and let cool reserving the cooled stock as well. Once all is cooled place ears back in cooled stock and refrigerate for 24 hours.
Day 5 Remove the ears from stock. ake a quart of the reserved stock and add the ears to the stock. Then add 1 1/2 quarts of Root Beer, bring to a simmer and let simmer for 2 hours. Cool, remove ears and let them cool as well.
Day 6 Remove the ears from the cooled root beer stock and slice the ears into strips. Take the root beer stock and reduce down with Bryan's BBQ Sauce (about half and half) until it's thick sauce consistency. Once the sauce is finished, take 5 ozs of pig ear strips and heat with three ounces of sauce.
Take toasted bun, add two slices of fried green tomato, top with pigs ear sauce and top with slaw.
Now you know the adventure!
Sun Choke Slaw
4 sun chokes (12 oz) peeled and julienned
1/2 cup cider vinegar
1/2 tsp red pepper flakes
1/4 tsp black pepper
1/2 tbs kosher salt
2 ozs carrots julienne
Mix all together
Fried Green Tomatoes
Slice two green tomatoes (8 slices)
Dip slices into seasoned flour, then into beaten egg and then into seasoned cornmeal and fry!
Great - here's the Summer Tomato Sandwich with Molasses Dijon Spread
Tomato Sandwich - serves 2
4 tsp butter
4 slices Bread
Smoked sea salt to taste
2 tbs Molasses Dijon Spread
8 Slices Red Tomato
4 Slices Yellow tomato
Red onion, sliced thinly
Small bunch of watercress
Molasses Dijon Spread
2 cups mayonnaise
1 cup Dijon mustard
2 tbsp molasses
1 tsp kosher salt
Sandwich - Heat saute pan on medium heat. Add butter, when melted add bread and grill until both sides are toasted.
Remove from pan and spread each side of bread with equal amount of Molasses Dijon Spread.
For each sandwich, layer 2 slices of red tomato on 1 slice of bread. Season with sea salt. Add two slices yellow tomato and season with sea salt. Add onion, 2 remaining slices of red tomato and watercress. Top with other slice of bread. Serve immediately.
Add ingredients to a large mixing bowl. Using a whisk, mix until completely blended. Store covered in the refrigerator.
Bryan's Black Mountain Barbecue
6130 E. Cave Creek Road
Cave Creek, Arizona
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