Submitted by LBB Gastropub & Smokehouse, 3640 Taylor Road, Suite C, Loomis, 916-824-1527, lbbpub.com

*1 beef short rib plate, about 6-8 pounds

Kosher salt and ground black pepper

2 large sheets of parchment paper 

*These are ribs that haven’t been cross cut; find them at specialty butcher shops

BEER MOP

3/4 cup Loomis Basin Brewing Co. Alohawk 

1/2 cup apple juice

1/2 cup apple cider vinegar

1/2 tbsp. kosher salt

1 tbsp. honey

For the beer mop: Bring all beer mop ingredients to a boil in a medium saucepan. Remove from heat and cool to room temperature. Once cooled, place in a sterilized spray bottle.

Set smoker temperature to 240°. Sprinkle ribs with salt and pepper. Place in the smoker, bone side down, for 4 hours. After the initial smoke, remove from smoker and place on 2 large sheets of parchment paper. Spray liberally with beer mop (about 10 squirts). Place ribs back in smoker for about 2 more hours, or until the top of the meat is somewhat spongy, not firm. Remove from smoker, wrap in parchment paper, and let rest for approximately 30 minutes. Slice and serve.
Serves 6.

Rib-Eye Steak

Submitted by T-Bones BBQ, Roseville, 916-701-8227, tbonesbarbeque.com 

Six, 1-inch thick rib-eye steaks

RUB

Sea salt and freshly ground black pepper

1/2 tsp. dried thyme

1/2 tsp. dried savory

1/2 tsp. dried marjoram

1/2 tsp. rubbed sage

1/4 tsp. ground bay leaf

ROSEMARY-ORANGE GLAZE

1 cup teriyaki sauce

1/2 cup fresh orange juice

1/2 cup onions, finely chopped 

4 cloves garlic, pressed

1 scallion, thinly sliced (green and white parts)

1/3 cup corn syrup

2 tbsp. packed dark brown sugar

2 tbsp. chopped rosemary

1 tbsp. toasted sesame oil

1 tsp. crushed red pepper

For the rub: Combine all the ingredients in a bowl and mix until well incorporated. 

For the glaze: Combine all the ingredients in a saucepan, bring to a boil, then reduce heat to concentrate the flavors. Set aside but keep near the grill.

Season both sides of the steaks with the rub. Brush your grill grates with a small piece of steak fat or olive oil to prevent the meat from sticking. Grill over medium-hot heat, glazing the steaks as you turn them (you can also skip this step and pour the sauce over the steaks when you serve them), 6-9 minutes per side for medium, or longer if desired. Transfer to plates and serve with the orange glaze.

Grilled Roadhouse Steak Sandwich

Submitted by Poor Red’s Bar-B-Q, 6221 Pleasant Valley Road, El Dorado, 530-622-2901,
poorreds.com

6 oz. beef tenderloin tips

2 tbsp. 80/20 canola/olive oil blend

1 tbsp. garlic, minced

1 tsp. fresh-cracked black pepper

2 tsp. fresh parsley, rough chop

1 tsp. chili flakes

Pinch kosher salt

Hoagie roll

Crispy onions

Arugula

ROADHOUSE AIOLI

1/3 cup mayo

1 tbsp. A.1. Steak Sauce

1 tsp. garlic, minced

Place the steak tips, garlic, pepper, parsley, chili flakes, salt, and oil blend in a bowl. Mix until evenly coated and fragrant. Over a hot grill, no flames, only coals, cook the meat to your desired temperature (we prefer medium-rare). *Remove and let rest.

For the aioli: Mix all the ingredients in a bowl and let it sit in the fridge overnight. 

Toast the hoagie roll and spread the aioli on it. Chop meat into bite-sized pieces, place on bread, and sprinkle kosher salt over it. Add arugula and crispy onions.

*Pro tip: Resting your meat off the grill will allow it to continue cooking and let the juices settle, ultimately making the meat more flavorful and prevent it from overcooking.

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