Regional BBQ Recipes
St.Louis
St. Louis-style barbecue means snoots, rib tips and Polish sausage smoked or grilled slow over hickory. The meat is finished with a sauce that's on the thick side, with tomatoes and spices. Due to its location, some St. Louis BBQ fare combines the best of Memphis and Kansas City styles.
St. Louis Style Recipes
BBQ Enchiladas Briskett Ciabatta with Sweet Onion BBQ Relish Deep-Dish Barbecue Pulled Pork Pot PieBBQ Enchiladas
Ingredients
4 Tbsp. Oil
2 cups Chopped onion
2 lbs. Pulled pork
4 ¼ cups CATTLEMEN'S® St. Louis Original™
4 ¼ cups Salsa
2 Tbsp. Chopped cilantro
24 each Corn tortillas, 6"
3 cups Shredded cheddar cheese
1. Heat oil and sauté onions until golden. Add shredded pulled pork and brown. Drain fat.
2. Combine Cattlemen's and salsa. Add 2 ½ cups to the pork mixture and stir in cilantro, hold pork mixture hot for.service. Reserve remaining sauce for service.
3. For each serving heat 2 tortillas. Spoon ¼ cup pork filling in the center of each tortilla, roll tightly and place in an.individual oiled oven-proof casserole. Cover tortillas with.½ cup reserved sauce and top with ¼ cup cheese. Bake in very hot oven until cheese melts.
Briskett Ciabatta with Sweet Onion BBQ Relish
Ingredients
¾ cup Butter
9 cups Sliced onion
¾ cup CATTLEMEN'S® St. Louis Original™ Barbecue Sauce
1 ½ tsp. Dry Rub, your favorite
30 oz. Cooked, thinly sliced brisket
12 each Ciabatta roll, sliced
18 oz. Roasted red pepper strips
1. To make the onion relish melt butter and sauté onions .....over low heat until caramelized and golden, yield will be .....around 1 ½ cups. Drain onions and combine with .....Cattlemen's and dry rub. Refrigerate until needed.
2. For each serving place 2 ½ oz. brisket on ciabatta roll, .....warm 1 ½ oz. pepper strips and 2 Tbsp. onion relish and .....lay over brisket. Close sandwich and slice in half.
Deep-Dish Barbecue Pulled Pork Pot Pie
Ingredients
4 lb. shredded pulled pork
12 tbsp. CATTLEMEN'S® St. Louis Original™ Barbecue Sauce
4 tbsp. of your favorite dry rub
8 cups 17th Street Tangy Pit Beans
4 15-oz. cans of diced tomatoes
8 oz. chopped jalapeño peppers
4 tbsp. instant tapioca
32 oz. corn muffin mix and the ingredients listed on the package (eggs and milk)
4 tbsp. sugar
Lightly coat a 2" hotel pan with nonstick cooking spray. Spread the shredded pulled pork in an even layer on the bottom of the pan. Drizzle the Cattlemen's Sauce over the pork and sprinkle with dry rub. Stir the beans together with the diced tomatoes and their juice, the jalapeños, and the tapioca. Spread the bean mixture evenly over the meat.
Stir the cornbread mix and sugar together in a large bowl. Prepare the cornbread according to the instructions on the package. Spread the cornbread batter in an even layer on top of the baked beans. Bake for 35 - 40 minutes or until a toothpick inserted into the cornbread comes out clean. Let set for five minutes or so and cut into slices to serve. Makes one pan.
Alternatively you can make this dish in individual baking dishes.