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BBQ Hanger Steak with Street Corn Anthony DiSpezio
BBQ Beef Rub
1/2 tablespoon dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black Pepper
3/4 teaspoon white pepper
1 teaspoon ground cumin
2 tablespoons salt

  • Combine all ingredients and store in an airtight container.

Sop Pop BBQ Sauce
6 Roma tomatoes, grilled
4 Poblano peppers, grilled
1 onion, grilled
2 celery stalks, grilled
4 cups ketchup
2 cups cider vinegar
3 tablespoons Tabasco
1/4 c up butter
1 tablespoon freshly ground black pepper
Salt & pepper to taste
4 cups of beer
4 cans cola, like Dr. Pepper

  1. Brush tomatoes, peppers, onion and celery with olive oil. Grill the whole vegetables until charred.
  2. Place the cola in a saucepan and reduce to a syrup. Total volume should equal one cup after reduction. Add remaining ingredients and bring to a boil, stirring constantly.
  3. Reduce heat and simmer, uncovered for 15 minutes or until desired consistency. Puree and strain.

For the Beef
2 1/2 pounds hanger steak, cut into 1-inch strips across the grain of the meat

  1. Spread the rub on the meat the night before cooking. Store on wire rack on a baking tray. Cover with plastic wrap.
  2. Heat a clean grill until you can only hold your hand over it comfortably for two seconds. Lightly drizzle and coat meat with vegetable oil. Place on grill and cook on each side for about one minute or until caramelized, but not burned.  Move meat to a cooler part of the grill.
  3. With a brush, start coating each side with BBQ sauce. Let the sauce caramelize on each side, but do not burn. Repeat the lacquer as many times as you like. Be careful not to overcook the meat. Rare is 110° or medium rare is 120°. Medium  rare is recommended.

Street Corn
6 ears of fresh corn in the husk
2 cups mayonnaise
1 cup Cojita cheese, shredded
1/4 teaspoon chipotle or cayenne powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon cilantro, chopped
Salt & pepper to taste
1 lime cut into 6 wedges

  1. Remove stem and visible silk and peel corn until only a couple layers of husk remain.  The corn should be visible through the husk.
  2. Mix all the ingredients except for the lime and corn in a bowl.
  3. Grill the corn over medium high heat until all sides are dark and almost black. Remove from the grill. Once cool enough to handle, peel the husk and brush off the silk.  Return to the grill to reheat if needed. Coat corn with dressing and serve with lime.
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