Go gourmet at your next barbecue with this revamped summer classic by Chef Steve McHugh, Owner of Cured. These beer can mussels are a dinner game-changer!
3 tablespoons olive oil
¼ cup Tasso Ham, diced*
1 spring onion, sliced with whites and greens separated
1 clove garlic
1 ½ lbs Prince Edward Island Mussels
½ can Pabst Blue Ribbon beer
¼ cup tomatoes, diced
¼ cup butter
Salt and pepper, to taste
1.Heat the olive oil in a large pan over medium-high heat.
2.Add Tasso Ham, garlic, and white parts of the onion to the pan and sauté for three minutes.
3.Add the mussels and sauté for one more minute.
4.Pour in the Pabst Blue Ribbon and cover the pan to steam. After two minutes, check to see if mussels have started opening. You may have to toss them around.
5.When all the mussels have opened, add tomatoes, onion greens, butter, salt and pepper. Pour into a bowl and serve with sourdough bread.
2lbs pork butt, fat left on for flavour
1 ½ tbsp salt
1 tsp cayenne
2 tbsp paprika
1 tbsp garlic, minced
1 tbsp ground black pepper
½ tbsp ground white pepper
½ tbsp brown sugar
Pinch of cinnamon
1.Cut the pork into 3 or 4 pieces.
2.Mix together all of the seasoning ingredients and rub the pork completely.
3.Place on a plate, cover and refrigerate for 3 days.
4.Place the Tasso in a hot smoker and smoke for about 4 hours at 170°F until done.
Alternatively, you can season smoked bacon with Cajun mixture.
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