Dilworth Grille

Instructions

Method

-      Place 2 seasoned pork butts in a deep full hotel pan on a wire rack

-      Cover with plastic wrap and then again with foil

-      Cook in an oven for 10 hours at 175-degrees

-      Once pulled from the oven let rest for 30 minutes

-      Pull the pork a part by hand and place on a full sheet tray

-      Place the tray of shredded pork in a fridge to cool

Ingredients
  • 15 pounds pork butt
  • 2 cups course steak seasoning
  • 3 cups brown sugar
  • Dozen Hamburger Buns
  • BBQ Sauce
Instructions

Mix ingredients together and server over ice. 

Ingredients
  • Raspberry vodka
  • Apple pucker
  • Blue curacao
  • Pineapple juice
Instructions

Method

-     Melt olive oil-butter blend in a cast iron skillet

-      Add red onions, and let sweat

-      Add garlic, green bell pepper, banana pepper and poblano pepper to skillet

-      Add oxtail jus to skillet

-      Add coconut milk

-      Once liquids are combined, add okra

-      Toss pasta into sauce

-      Add oxtail meat to skillet, and toss ingredients together

-      Serve topped with cherry tomatoes and Parmesan cheese

Ingredients
  • 1 pound fettuccini pasta, cooked
  • 2 cups slow-cooked oxtail meat, taken off the bone
  • 1½ cup oxtail jus
  • ½ cup coconut milk
  • ½ cup cherry tomatoes
  • ¼ cup olive oil-butter blend
  • ¼ cup chopped okra
  • ½ green bell pepper, chopped
  • 1 poblano pepper, charred and chopped
  • 1 banana pepper, chopped
  • ½ red onion, sliced
  • 2 tablespoons garlic, minced
  • 2 tablespoon shaved Parmesan cheese
Instructions

Chicken Spiedie Marinade

Dillworth Grille Recipe

Method

-      Combine ingredients in an 8 quart container except olive oil blend

-      Blend/puree for 3 minutes with hand held electric blender while gradually adding in olive oil blend 

Ingredients
  • 4 ½ cups Italian dressing
  • 3 cups red wine vinegar
  • 3 cups Romano cheese
  • ¾ cup kosher salt
  • ¾ cup sugar
  • 3 tablespoons minced garlic
  • 2 lemons, juiced
  • 3 teaspoons sage
  • 3 teaspoons thyme
  • ¾ teaspoon cumin
  • 3 teaspoons onion powder
  • 3 cups olive oil blend
The Back Story

BBQ Pork Sandwich

Dillworth Grille Recipe

Ingredients

·      15 pounds pork butt

·      2 cups course steak seasoning

·      3 cups brown sugar

Method

-      Place 2 seasoned pork butts in a deep full hotel pan on a wire rack

-      Cover with plastic wrap and then again with foil

-      Cook in an oven for 10 hours at 175-degrees

-      Once pulled from the oven let rest for 30 minutes

-      Pull the pork a part by hand and place on a full sheet tray

-      Place the tray of shredded pork in a fridge to cool

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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