Slow Smoked Sterling Silver® Striploin Bock Beer Barbecue Sauce

About 20 six ounce servings

Great ingredients make great meals. Create an unforgettable holiday experience for your customers with this smoky, rustic version of Sterling Silver® Premium Beef barbecue and sauce. Perfect for holiday or wedding carving stations!

Smokey Dry Rub

Ingredients

• ½ Cup Sea salt, smoked
• 1/3 Cup Paprika, smoked, hot or mild
• ¼ Cup Garlic, granulated
• ¼ Cup Onion, granulated
• ¼ Cup Parsley, dry
• 2 Tablespoons Black pepper, large grind
• 2 Tablespoons Turbinado or brown sugar
• 2 Tablespoon Thyme, dry
• 2 Tablespoon Basil, dry
• 2 Tablespoon Worcestershire, powdered (substitute dry mustard)
• 1 each whole Sterling Silver striploin, trimmed

Method

• Combine all ingredients in a bowl and mix well.
• Remove the striploin from the refrigerator and apply the rub liberally to all surfaces. Let rest at room temperature for at least one hour. Reserve extra rub in an airtight container for up to six months.
• Prepare a dual zone, medium high and low, grill/smoker using mesquite or hickory. Place the meat on the hot side of the grill for two minutes. Turn and sear for two minutes more. Move the meat to the cooler side of the grill, cover and cook to 130° internal temperature, about 2 hours. Keep the temperature inside the grill around 275°. Do not overcook!
• Remove from the grill, cover loosely with foil, and let the meat rest at least ten minutes.

Bock Beer Barbecue Sauce

Makes about a quart

Ingredients

• 3 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoon Shallots, minced
• 2 Tablespoons Garlic, minced
• 2 Each Bock Beer, 12 ounce
• 2 Cup Blackberry or Blueberry Preserves
• ½ Cup Pomegranate or Steen’s Syrup
• 1 Cup Red Wine vinegar
• 2 Cups Worcestershire sauce
• 1 Cup Veal demi glace or 1 quart or beef stock reduced to 1 cup
• 2 Tablespoons Thyme leaves
• 6 Each Sage leaves, chopped
• Salt & Pepper to taste

Method

• Heat a 2 quart saucepan over medium high heat.
• Reduce the heat to medium. Add olive oil, shallots and garlic. Cook until lightly caramelized, about six minutes.
• Deglaze with the beer and reduce by half.
• Add preserves, syrup, vinegar, Worcestershire, demi and herbs. Bring this mixture to a boil. Reduce heat to a simmer and cook until the sauce will just coat the back of a spoon, about 20 – 30 minutes.
• Strain the sauce through a fine mesh strainer.
• Season to taste.
• Serve with the striploin and enjoy!

Enjoy!

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