Teams of chefs and a thousand pounds of pork lands at 21-C for the Cochon Heritage BBQ event on September 8th. Proof on Main Chef Levon Wallace shows how to make his smoked pork blade steaks. And he explains why the whole-hog approach to BBQ is getting so much attention.
Cochon Heritage BBQ is coming to Louisville on Sunday, September 8 at the 21c Museum Hotel.
VIP ($200) guests get early entry at 5 p.m., access to judges and chefs, a special showcase tasting of local BBQ and reserve beers from Anchor Brewing.
General admission ($125) includes a special welcome cocktail by Urban Bourbon Trail and entry at 5:55 p.m.
Tickets can be purchased at www.heritagebbq.com
The pork feast is 1,200 pounds of pig for 400 guests, plus premium drinks.
Five chef teams are challenged to utilize one whole heritage breed pig to win votes.
Each chef team will prepare one plate showcasing a whole hog in six distinct dishes comprised of four meats and two sides. The meats are BONE, MUSCLE, PULL, STEW, and sides are MAYO and MUSTARD.
Chef teams in Louisville include Edward Lee & Kevin Ashworth of Milkwood; Tyler Morris of Rye on Market; Coby Lee Ming of Harvest; Levon Wallace of Proof on Main and Annie Pettry of Decca.
Cochon 555 was created by Brady Lowe to raise awareness of heritage breed pigs and to bridge the gap between BBQ restaurants and small family farms in an effort to create better, healthier BBQ.
Smoked pork blade steaks with heirloom tomato, cucumber and red onion 'pickles'
Serves 4 with leftovers
This is one of my favorite cuts of pork! It has great marbling and is on the bone so you get lots of flavor points there. It's a little more tender than beef blade so your cooking time is quicker and its not as popular as ribs or chops so you get great value. This is my go to for a quick grill out dinner with all the flavor of some low and slow BBQ. Topped with a simple and quick salad of tomatoes, onions and cucumber…it makes for a great summertime meal. feel free to sub veggies or tofu if that's what you like!
For the rub
½ cup brown sugar
½ cup kosher salt
1 Tbs smoked paprika
1 Tbs granulated garlic
1 Tbs onion powder
1 tsp mustard powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
Whisk all ingredients together in a small mixing bowl, breaking up any lumps. store in an airtight container.
For the steaks
4 pork shoulder blade steaks
4 tbs canola or vegetable oil
lightly soaked Wood chips of your choice, about a cup
Aluminum foil, about a 12-18 inch square piece
Make a small pouch or envelope with the aluminum foil and the wood chips, set aside
Rub each steak with 1 tablespoon of olive oil then generously season with rub. It's called rub for a reason. Get in there and really get into those little areas where bone meets fat and lean. That will turn into some crunchy goodness later. Set the steaks out for 15-20 minutes at room temp to let the rub do its thing while you heat the grill.
Heat 2/3 of your grill on high, leaving the rest of the grilling surface on low for finishing the steaks. the idea id to get a nice hard char on the steaks then letting them finish cooking a little slower on the cooler side of the grill.
When your grill is nice and hot, place your wood chip package over the hottest part of your grill. when you start to see a little smoke, place your steaks of the grill and close the lid. you will see smoke, you may even see a little fire, its ok. do this for about 2-3 minutes, moving steaks around if needed to prevent burning your house down.
Flip your steaks and repeat the process then move your steaks to the low side of the grill and close the lid. they steaks 'rest' here for about 5-6 minutes or until just about done. there should be the slightest hint if pink near the bone. transfer steaks to a platter and cover with foil until ready to serve.
For the 'pickles'
1 pint quart heirloom cherry tomatoes, halved (sungolds are in season!)
1 small cucumber- split lengthwise, seeded and sliced thin
1 small red onion, thinly sliced
1 small jalapeño, seeded and sliced thin
1 bunch of basil, picked and leaves torn, reserve some leaves for garnish
4-5 sprigs of cilantro, chopped
1 Tbs kosher salt
a few turns of cracked pepper from a pepper mill
juice of one lemon
2 Tbs white wine vinegar
1 Tbs honey
4 TBS good quality olive oil.
In a small non reactive bowl, combine tomatoes, cucumbers, onion, jalapeño and herbs with salt, pepper, set aside.
Separately, combine lemon juice, vinegar, honey and oil and pour over tomato mixture. cover and let sit at least 15 minutes before serving.
To serve. divined pork steaks between four plates and top with tomato and cucumber 'pickles'. you can garnish with a drizzle of aged balsamic vinegar and a fresh basil leaves.