By Suzanne Corbett, Food/Travel Editor
Move over mom. Brunch has become a favorite for Father’s Day, too. Father’s Day brunches have gained popularity with countless St. Louis area eateries. Each offering bountiful buffets and some creating cool dad themed events. Among all this year’s options are two standouts, Dad’s Day Brunch at Cardinal Nation at Ballpark Village, which includes admission to the Cardinals Hall of Fame and Museum, and Dude’s Day Out at Eckert’s Bellville Farm.
Dude’s Day Out is a free event held on Saturday, June 15 in the Cider Shed Pavilion and Plaza. The day features axe throwing, whiskey and bourbon samples and a cider donut eating contest. On Sunday, Father’s Day, Eckert changes things up with BBQ & Brews, which includes free entertainment.
Both are Cardinal Nation and Eckert’s are great venues to take Dad. However, I prefer to host an old school barbecue with one exception. Dad doesn’t have to man the grill. Treat Dad and take over the grill and let him relax while the burgers, ribs, and pork steaks sizzle.
Pork steaks will be my center of the star of my menu. St. Louis gets the credit for slicing the Boston Butt into steaks along with the infamous grill technique most dads back in the 1950s used. It was simple. Toss the pork steaks on a hot grill with or without salt and pepper. Grill fast, then soaked in barbecue sauce. Mopping or marinading the pork steaks beer were optional, which depended on whether or not Dad wanted to sacrifice the beer.
The National Pork Producers recommend marinating pork steaks. My marinade is the one my father used, Budweiser. Before they hit the grill I then season with salt, pepper and celery seed. Once on the grill I mop the pork with cider vinegar. To finish, I slather them with doctored up Maull’s, St. Louis’s own hometown barbecue sauce.
When cooking pork on or off the grill check for doneness by using an instant read thermometer. The new U.S. Department of Agriculture guidelines no pork can be safely cooked to medium rare, which is 145 degrees as measured by a food thermometer, followed by a three-minute rest time. Ground pork , like all ground meats, should be cooked to 160 degrees.
Each family seems to have their own recipe for pork steaks. Make a batch along with a slab or two or ribs. Make that St. Louis style ribs, which are easy. Just follow the recipe for Southern Style Ribs, courtesy Kingsford Grilling.
Southern Style BBQ Ribs
Dry Rub:
1 teaspoon pepper
2 teaspoon salt
4 teaspoons chili powder
4 teaspoon garlic salt
¼ cup dark brown sugar
¼ teaspoon cinnamon
¼ teaspoon red pepper
¼ teaspoon white pepper
½ teaspoon celery salt
2 slabs St Louis style or baby back ribs
Seasoned Barbecue Sauce:
1 cup KC Style barbecue sauce
¼ cup apple juice
¼ cup brown sugar
¼ cup honey
½ cup apple cider
1: Mix your dry rub ingredients together in a small bowl.
2: In a different small bowl, mix together your liquid seasoning.
3: Remove the membrane for the back of the rib slabs, and generously apply the dry rub onto the front and back sides of the ribs, reserving 1 tbsp. for the liquid mixture.
4: Grill setup. Add a small aluminum pan to the void side of the grill and fill it halfway with water When grill is at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate.
5: Place ribs meat-side up on the grill grate and cook over indirect heat for 2 hours and 15 minutes.
6: Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square and pour ½ cup of seasoned sauce over each slab.
Tightly wrap and seal each slab with aluminum foil.
7: Place the wrapped ribs back on the grill with closed lid, for an hour.
8: Remove the ribs from the charcoal grill and discard foil. Place the ribs back on the grill. Brush with extra barbecue sauce on both sides of the ribs, grill for 15 minutes, or until sauce caramelizes.
