[Announcer] The Sportsman’s Table, brought to you by, The South Carolina Department of Agriculture whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified, it’s a matter of taste.
Welcome to this addition of the Sportsman’s Table, this week folks, joining me is Ed Drombroski, he is with Lee’s Farm, here in Murrells Inlet, South Carolina and we’re filming from Deck 383 Restaurant, just down the road from Lee’s Farm. Ed, it’s always a pleasure, man.
What kinda, I tell you what, you never cease to amaze me, man, you got a rack of ribs here…
Yep.
[Bob] What do we got goin’ on?
Well, what we’re gonna do today is, we smoke uh, meats on the weekends at the market, we have a big smoker there, I love doing smoking. I’ve been doing it for 25 years. What we’re gonna do today is, I’m gonna do a boneless rib sandwich.
Oh, wow.
Okay? And what we’re gonna do is just start that off, let’s get our, I’m gonna make a sauce for it too, I’m gonna make a syrup and bacon and bourbon sauce to put on top of it, the sandwich.
Oh, wow, sounds great.
But we’re going to take some sliced up bacon,
[Bob] Okay.
throw that in there… Get that rolling.
[Bob] Now you’re using pecan oil or just regular olive oil?
[Ed] I’m using pecan oil, high heat and I love the flavor, the nutty flavor of it, obviously use whatever you need, cause some people have those allergies.
[Bob] I gotcha.
[Ed] Let that get going, we’re also gonna throw in some diced up onions in there, we’re gonna let that reduce down and want that to uh, render all the fats, so that’s going to take a little time. In the meantime, we’re gonna work on our, getting our rib ready and I’m gonna show ya how we’re gonna do that. We’re going to take your rib, look at that beautiful rib,
Oh my goodness.
all that meat on there, all that marbling in there, very tender already.
[Bob] Yeah.
[Ed] What you wanna do is you wanna take this silver skin off. Easiest way to do that is to grab yourself a towel, cut yourself the end, grab ahold of it, and tear it off.
[Bob] Oh, wow, okay.
[Ed] Just like that.
[Bob] Wow, look at that.
[Ed] Okay? That’s that chewy part that everybody has on the rib, you don’t wanna have that on there.
[Bob] Gotcha.
[Ed] Okay? So after that we’re gonna do is rub it, any type of barbeque rub… This is stuff we make here at the market here and its got brown sugar, its got some chili powder, its got, I put a little Old Spice in mine,
Okay.
I like that.
A little bit of orange, dried orange peel, it’s a really nice for pork and chicken. All right, so now that you can see how the fat rendered out, and see how crispy that bacon is,
Yeah, yeah.
And translucent that is, now we’re gonna finish off the sauce.
[Bob] Okay.
[Ed] K? What we’re gonna do is take a little bit of smoked chipotle chilis, put them in there.
[Bob] Right, mmm.
[Ed] Okay, I’m gonna put a little bit of balsamic vinegar, give it that acidic flavor. You can use maple syrup, I’m using black walnut syrup that we sell at the market.
Oh, at the market.
Again, I like that nutty flavor.
[Bob] Oh yeah, yeah.
Um, some people don’t like it but I love that nutty flavor. Okay, mix that around a little bit, and you can let this cook for ya know, about five minutes or so.
[Bob] Okay.
What you’re gonna do is, you’re gonna take your favorite whiskey or bourbon, you gotta put that in the sauce.
[Bob] There ya go.
Okay?
So that’s that, put that there. Okay, now from here you’re gonna let her cook for another about ten minutes or so to you know, to render down and reduce a little bit, and that’ll be your finished sauce, on top a your ribs. Put that up there like that.
[Bob] Whew!
[Ed] Mm, look how nice that looks.
[Bob] Oh, my goodness, fresh bread…
[Ed] Yep, you do this for a party like this, this long thing.
[Bob] Yeah, fresh ribs…
[Ed] Absolutely. Now we’re gonna take the sauce…
[Bob] I’ll get this out the way for ya.
We’re gonna take this sauce, we’re gonna put this on top. All those flavors…
[Bob] Oh, my goodness.
[Ed] K? Yeah, some people put barbeque sauce on top a the ribs, I’m not a lover of that, I like to do it with, I like to taste meat.
[Bob] Mmm-hmm
[Ed] I love tasting that meat. So that’s what we’re gonna do there and now I’m gonna finish it off with a little bit of parsley, okay?
[Bob] Wow, wow, wow, wow Goodness.
All right and now we’re ready to plate it.
Whew, wow! Let’s set that right there. That is wonderful.
Look at that, that’s beautiful, isn’t it?
Yeah.
So now what we’re gonna do, is we’re gonna, we make all our salads at the market.
Okay.
Okay. So we’re gonna get a little potato salad cause you gotta have potato salad at a barbecue, when you havin’ ribs. We’re gonna do a little bit of our macaroni salad.
[Bob] Mmm
[Ed] Okay. And then were gonna cut this up.
[Bob] Mmm-mmm-mmm Oh, my goodness, look at that. Wow.
[Ed] Look at that.
[Bob] Mmm-mmm-mmm
[Ed] Okay. I’mma plate it there.
[Bob] Nobodies going away hungry on this Sportsman’s Table.
[Ed] No, not at all. Another one, there ya go.
[Bob] There ya go.
[Ed] And there ya have it, rib sandwich.
There ya go. Ed, it’s always a pleasure,
Thank you very much.
Thank you so much.
Absolutely.
And folks, as we always like to say “Buy and eat local” certifiedscgrown.com, log on and see what’s fresh on the menu. Not only across the great state of South Carolina but at Deck 383 Restaurant, right here in Murrells Inlet. We’ll be back here again next week, on another great recipe, on The Sportsman’s Table.
[Announcer] To find out more information on food that’s fresher and tastier go online at certifiedscgrown.com, buy certified South Carolina grown products, it’s a matter of taste.