Tailgate Taste Fest

Cuatro at TPC are here two make two of their three winning dishes from the The Tailgate Taste Fest in Curtis Hixon Park.

Jenna Smith organized the event, Ben Clark from Cuatro is here to make the sliders and the sandwich.

Shaved Ribeye Steak Sandwich
Yields 1 Sandwich
 1 Martins Potato Hoagie Roll
 6 oz. Shaved Ribeye
 2 oz. Beef Au Jus
 2 Oz. Thinly Sliced Sweet Yellow Onion
 1 Oz. Thinly Sliced Red Bell Pepper
 1 Oz. Thinly Sliced Green Bell Pepper
 1 Oz. Sliced Pickled Sweet Cherry Pepper
 2 Sliced Provolone Cheese
 3 Oz. Chill Dill Giardiniera Mix (Pickled Cauliflower, Carrots, Onion, Cubanera Peppers, Celery)
 1 ½ Tablespoons Steak Seasoning (recipe Below)
 Salt and Pepper to Taste
Method of Preparation
In a hot sauté pan, squeeze a small amount of extra virgin olive oil. Once the oil and pan are hot, sauté the bell peppers and onion until slightly brown; about 1-2 minutes. Add the ribeye, and season with salt and pepper. Sauté the ribeye with the peppers and onions, adding the steak seasoning as the product cooks. After about 1-1.5 minutes, ladle the au just into the pan to flavor the beef/pepper/onion mixture, then once the au jus starts to eventually steam away, add the cherry peppers and giardiniera mix. Once cooked, scoop the entire mixture onto the Martin’s Roll, and cover with 2 slices of provolone cheese. Place entire sandwich under the broiler for 30 second until cheese is melted. Slice Sandwich in half, and serve with a side of au jus.
Steak Seasoning:
1 T Smoked Paprika
2 T Onion Powder
2 T Garlic Powder
1 Tsp. White Pepper
BBQ Pork Shoulder Slider
 1 Boneless Pork Shoulder
 1 Cup BBQ Rub (Recipe Below)
 Chill Dill Pickle Chips
 Martin’s Potato Slider Buns
 2 Cups Apple Juice
 2 Cups Apple Cider Vinegar
 4 Oz. Cholula Hot Sauce
Method of Preparation
Score the fat side of the pork shoulder with a sharp knife, being careful not to slice into the meat. Thoroughly season the pork shoulder with salt, ground black pepper, and the entire amount of BBQ Rub. Make sure that all crevices and total surface area of the shoulder are covered. Let rubbed shoulder sit overnight in the refrigerator.
The next morning, light up your smoker until ready to place the shoulder in the smoker. Smoke the pork at between 175-225 degrees for 12 hours. Whisk together the apple juice, apple cider vinegar, and Cholula; baste the shoulder every hour with the mixture while smoking. After 12 Hours, remove the pork from the smoker, and place in a 4” deep pan with 1 cup of chicken stock. Cover the pan with parchment paper and aluminum foil, and place in the oven overnight at 200 degrees.
The next morning, remove the pork shoulder from the oven and let cool slightly. The pork shoulder will fall apart; shred the pork with your hands or forks. Slightly toss the pulled pork with your favorite BBQ sauce; then place 2 OZ. pork on the slider bun, and top with 2 pickle chips.
BBQ Dry Rub
1 PART Garlic Powder
1 PART Chili Powder
1 PART Mustard Powder
.25 PART Cayenne Pepper
.5 PART Cumin
1 PART Onion Powder
1 PART Smoked Paprika
.25 PART White Pepper


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