Memphis-Style Steaks with Beer and Molasses Sauce JBS Swift Recipes developed by Patrick and Gina Neely
4 beef tenderloin steaks,
1 1/2 inches thick
3 tablespoons
vegetable oil
Kosher salt
Freshly ground
black pepper
BEER AND MOLASSES
SAUCE
2 teaspoons butter
2 strips thick-sliced bacon,
cut into 1/2 -inch pieces
1/2 medium onion,
finely diced
1 garlic clove, minced
1 cup ketchup
1/4 cup molasses
1/4 cup apple cider
1/4 cup lager-style beer
1 tablespoon honey
1 tablespoon prepared
yellow mustard
1 tablespoon fresh
lemon juice
1 1/2 teaspoons
Worcestershire sauce
1/2 teaspoon
cayenne pepper
1/2 teaspoon paprika
Rub steaks with oil and season generously with salt
and pepper.
To prepare the sauce, melt butter in a medium saucepan over medium heat. Add bacon, onion and garlic,
and sauté for 3 minutes, or until softened. Add
remaining ingredients, bring to a boil, then reduce
the heat to low and simmer until the sauce is reduced
and thickened, 15-20 minutes.
Preheat the grill or a grill pan to medium-high.
Grill the steaks for about 7-8 minutes per side for
medium-rare, brushing with some of the sauce
during the last 2 minutes of cooking time.
Let the steaks rest for 10 minutes, then slice on the
diagonal and serve with the remaining sauce on the
side. Makes 4 servings.
Sweet and Tangy Pork Chops
JBS Swift
The secret behind many of the Neely’s recipes is the special Barbecue Seasoning and
Barbecue Sauce. You can use them in a variety of savory dishes.
NEELY’S BARBECUE
SEASONING
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons
onion powder
4 boneless pork chops,
1 inch thick
Kosher salt
1/2 cup Neely’s
Barbecue Seasoning
2 cups Neely’s
Barbecue Sauce
(see page 87)
For Neely’s Barbecue Seasoning: Stir together
the ingredients in a small bowl.
Season pork chops with salt and Barbecue Seasoning
and refrigerate for at least 1 hour. About 30 minutes
before you are ready to cook the chops, take them out
of the fridge and let them come to room temperature.
Preheat the grill to 250°F, preferably over hickory
wood and charcoal.
Place the chops on the grill away from the flame,
using indirect heat, and cook for about 30-35 minutes,
turning once. Wrap the chops in a foil packet and
return to the grill or place them in a 180°F oven, and
cook until the meat is done, about 40 minutes more.
Brush the chops with a generous amount of sauce
during the last 10 minutes of cooking.
Serve the chops with additional sauce.
Makes 4 servings.
Note: Wrapping the chops in foil is a “low and slow”
finish that allows the sauce to baste the chops and
ensures moist meat.
