A German liqueur, popular as a cold shot, is now heating up the flavor for barbecue enthusiasts. You even have a chance to put your creative juices to the test when you create a grill recipe incorporating Jägermeister liqueur. The “Charred, Earn Your Place at the Pit” BBQ Competition runs through August 25, 2013, and is divided into three categories: cow, bird and hog.
Chris Santos, Restauranteur and Executive Chef in New York City will select one winner per category. He will then join a panel of judges, including barbecue expert chef Daniel Delaney, in naming the top recipe. The grand prize is a BBQ-scorched trip for two to NYC to sample grilled offerings from some of the nation’s top barbecue eateries and chefs.
To inspire your imagination, consider the flavors of Jägermeister —cinnamon, star anise, ginger and cardamom, along with other herbs, roots, blossoms and fruits, plus aging in oak casks for a year. Yeah, we know, your mouth is already watering thinking of the mouthwatering meat coming off the grill.
Take a look at one of the recipes created by Santos (below), and then see what you can come up with. To learn more about the contest and to see more of Santos’ recipes, visit www.facebook.com/JagerUSA.
Black Cherry & Jägermeister Baby Back Ribs
4 racks of baby back ribs
2 oranges, thinly sliced
2 red onions, peeled, thinly sliced
4 cups bbq sauce
1 bunch mint, picked
1 cup orange juice
1 cup Jägermeister
2–4 cups black cherry cola
1/2 cup smoked black pepper
1/2 cup onion powder
1/2 cup ancho powder
1/2 cup smoked paprika
1 cup Sriracha (or favorite hot sauce)
1. For the rub: Combine all of the ingredients. Rub the ribs thoroughly so that all surfaces are covered.
2. Preheat oven to 300 degrees and heat a grill to high. Grill the ribs on both sides to create a nice char and smoky flavor.
3. In a hotel pan slice the oranges and layer the orange slices and mint leaves on top of the ribs. Stack the ribs on top of one another.
4. Combine the bbq sauce, orange juice and Jägermeister and pour over the ribs.
5. Scatter the sliced onions over the ribs and then fill the hotel pan with black cherry cola until the ribs are nearly covered.
6. Place the hotel pan on the stove over low/medium heat until the liquid comes to a simmer. Cover with parchment paper and tinfoil and simmer in the 300-degree oven for about 2–3 hours. Ribs should be tender and almost fall off of the bone.
7. Remove ribs from the liquid and place on a cooling rack. 8. Serve with additional Jägermeister bbq Sauce.
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