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Rob Ray Recipe: BBQ Pork Butt and Beer BBQ Sauce

22 Apr

rob

Yet another great summertime recipe. Here, chef Rob Ray explained to Oxford Beer Fest VIP attendees how to integrate beer into BBQ pork butt and beer-based barbecue sauce.

Ballistic Blonde Braised BBQ Pork Butt from Rob Ray at McEwen’s Oxford

  • 4T Kosher Salt
  • 3T Fresh Ground Pepper
  • 2tsp Toasted Ground Mustard Seeds
  • 2T Chili Powder
  • 1T Ground Cumin
  • 1T Garlic Powder
  • 1T Toasted Ground Coriander Seeds
  • 1Orange, Zested and Juiced (keep the peels)
  • 8 pounds Pork Butt
  • Olive oil for cooking pan
  • 3c Lucky Town Ballistic Blonde
  • 6 Garlic Cloves, Chopped

Combine salt, pepper, mustard seeds, chili powder, cumin, coriander, garlic powder and orange zest in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap or vacuum seal and refrigerate for at least one hour, up to 12 hours. Preheat oven to 500 degrees F. Drizzle olive oil in a large roasting pan or Dutch oven and braise pork (uncovered) for one hour, until a dark brown color appears across the pork. Remove from oven and lower oven to 325 degrees F. Pour the beer and orange juice over the pork and place the garlic cloves and orange peels around the pork. Cover the pan with foil, poking five pen-size holes in the foil–one in each corner and one in the middle. Cook for 3 hours, until meat falls off the bone.

Beer Barbecue Sauce to accompany Ballistic Blonde Braised BBQ Pork Butt 

  • 1T Butter
  • 1/3c Onion, Chopped
  • 3T Garlic, Minced
  • 2T Worcestershire sauce
  • 2c Ketchup
  • 2T Yellow Mustard
  • 2T Sorghum
  • 1T Brown Sugar
  • 1/2tsp Salt
  • 1tsp Fresh Ground Black Pepper
  • 2T Apple Cider Vinegar
  • 1tsp Cayenne Pepper
  • 1tsp Hot Sauce
  • 2c Lucky Town Ballistic Blonde

Add butter, onion and garlic to a saucepan over medium heat; sweat onions until soft and translucent. Add Worcestershire sauce, ketchup, mustard, sorghum, brown sugar, salt, black pepper, vinegar, cayenne pepper, hot sauce and 1 cup of beer. Turn up the heat to med-high and bring to a boil, then simmer uncovered for 30 minutes. Remove from heat, purée and add remaining beer.

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

April 20-21: Oxford Beer Festival

10 Apr

beer fest flyer

We are mere days away from the Oxford Craft Beer Festival, which will take place from 1:00 p.m. to 6:00 p.m. Saturday, April 20, and Sunday, April 21, at Colonel’s Quarters at Castle Hill.

I have a special interest in the event since I’m organizing the VIP area, which involves six Oxford chefs being teamed up with craft brewers to create unique dishes that either integrate or pair with craft beers. All VIP ticket holders have access to the general admission area as well, and will have access to special brews, complimentary food and water/soda, and entrance into the festival one hour early (at noon).

Also happening in the VIP area will be a silent auction featuring beer-themed items as well as items donated from local Oxford businesses such as RockIT Computer Solutions, Sweet Cheeks, Deal’s Auto Repair, Lafayette Carpet Cleaning and more.

Some things to know before you go (for all ticket holders):

  • Online ticket sales are ending soon.
  • There are only 100 VIP tickets available per day.
  • Ticket prices increase by $10 at the door.
  • There should be enough free parking, but for those who would like a ride to the event, there will be a shuttle going to/from the JCPenney parking lot ($10 fee).
  • There will be some fun gifts/crafts for purchase at the event, so don’t forget to bring some extra pocket change with you.

Check out the Oxford Beer Festival site for event information and ticket comparison. General admission is $35/pp/day and VIP admission is $75/pp/day.

Find out more about the VIP chefs in the videos below.

Tim Woodard from Little Easy Express Lunches and Catering (Cooking Sunday, April 21)

Sam Thamutok from Rice & Spice (Cooking Saturday, April 20)

Sean Adams from Honey Bee Bakery (Cooking Saturday, April 20)

Erika Lipe from Lenora’s (Cooking Saturday and Sunday)

Jon Myrick from Proud Larry’s (Cooking Sunday, April 21)

Rob Ray from McEwen’s (Cooking Saturday, April 20)

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