Wednesday, May 15, 2013 at 9:39 a.m.
Some of Peter Botcher's crafted sausages at Butcher and the Boar
It's time to slap on some short pants and fire up those grills. The warm weather has arrived and we're ready to celebrate with something charred to perfection. This weekend, May 18 and 19, Minnesota Monthly Magazine will host their second annual Grillfest at The Depot in downtown Minneapolis from 1 - 5 p.m. There will be live music, cooking demos, tons of samples, beer and wine. In anticipation of the event, Chef Peter Botcher, the main sausage man at Butcher and the Boar was kind enough to share a taste of what's in store.
Grilled pork steaks glazed with hot link BBQ sauce
4 bone-in pork shoulder steaks: 12-16 oz. each
Salt and pepper
Cooking oil of your choice for coating the steaks
¼ cup butter
1 cup onions sliced
1-2 jalapenos sliced
1 T chili flakes
3-4 cloves garlic sliced or chopped
1 smoked pork hot link roughly chopped into ¼ pieces
2 cups sweet BBQ sauce with a high sugar content: important so that the glaze sticks to the steaks.
½ bottle beer
Juice of 1 lemon
For the sauce:
Melt the butter in a pan then sauté the onions, jalapenos, chili flakes, garlic and hot links over medium-high heat stirring frequently and until softened about 10 minutes. Add the beer, BBQ sauce and lemon juice. Cook for 2-3 minutes or until thick and sticky. The sauce can be made up to a week in advance.
For the steaks:
Coat the steaks lightly with the oil of your choice. Season the steaks liberally with salt and pepper with an emphasis on black pepper. Grill the steaks over high heat until cooked medium- about five minutes. Start glazing the steaks with the thick and sweet BBQ sauce turning frequently to caramelize the sauce.
Serve the steaks with additional sauce on the side.
Chef tip: Macaroni and cheese out of the box with addition of freshly grated cheddar cheese and extra butter is the perfect side dish to serve.
Other chefs in attendance will be Derik Moran and Kristin Tyborski from the Dakota Jazz Club, Eric Rudelius-Palmer of St. Louis Park Woodfire Grill and John Michael Lerm of Garden County Cooking.
Tickets are $30 in advance, available here
or $35 the day of the event.