St Louis Slinger Recipes

BARBECUE ST. LOUIS PORK RIBS

Barbecue St. Louis Pork Ribs image

Provided by Alton Brown

Time 6h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 teaspoons paprika
1 1/2 teaspoons whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
3 slabs St. Louis style ribs, 2 to 3 pounds each
4 tablespoons kosher salt
1/3 cup spicy brown mustard
Special equipment: Smoker and 4 ounces hickory or oak wood chunks or chips

Steps:

Set a smoker to 225 degrees F.
Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.

ST. LOUIS SLINGER

St. Louis Slinger image

This is a slimmed-down recipe makeover of the famous St. Louis breakfast hangover cure. The healthy turkey chili is sans beans, but feel free to add a can of rinsed beans during the last 20 minutes in Step 1 if you like.

Provided by Robb Walsh

Categories Baked & Roasted Turkey Recipes

Time 1h30m

Number Of Ingredients 19

Ingredients

1 tablespoon extra-virgin olive oil
1 pound 93%-lean ground turkey
1 medium onion, chopped
1 clove garlic, minced
1 28-ounce can no-salt-added crushed tomatoes (see Tip)
1 cup water
2 tablespoons chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon ground pepper
Crushed red pepper to taste
5 cups diced russet potatoes (1/2-inch; about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground pepper
4 slices bacon
4 large eggs
2 cups St. Louis Chili or your favorite chili, heated

Steps:

To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 5 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, 3/4 teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers. (Makes about 6 cups of chili; refrigerate leftovers for up to 5 days or freeze for up to 6 months.)
To prepare Slingers: Meanwhile, preheat oven to 400 degrees F.
Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.
Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.
When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and 1/2 cup of the chili.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 39.6 g, Cholesterol 214.6 mg, Fat 14.8 g, Fiber 4.4 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 691.9 mg, Sugar 4 g

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