Tango Spice Test Kitchen: Buffalo Throwdown!

In my last post here, Kickin' Kole Slaw, I mentioned two meat dishes which were the main attractions for that crunchy side. Here is the first of the two tasty proteins. This one actually was prepared for my first ever entry into a BBQ Brethren Throwdown. Darn exciting stuff!

The BBQ Brethren is a super forum for all things BBQ. Their tag line says, 'From The Backyard To The American Royal'. If you like to read about BBQ, if you are crazy for smokin' great food in your backyard or you are a catering god with a truckload of trophies, this place is for you.

I had been lurking there for a long while, picking up hints, tips and an appetite from all the discussions and photos. One page I came back to time & time again was the Brethren Throwdown. Each week there is a new theme posted, and you have a week to prepare a dish, take some great pics and submit for peer voting. The themes were incredibly varied and I have to say the entries were amazing! Each week I viewed with wide eyes and a rumble in my stomach.

In the past Tango Spice Company has been a vendor at The Battle Of The BBQ Brethren cook offs here on Long Island. We have gotten to know a couple of the folks and a nicer group of people would be very tough to find. We even bumped into WesTexBBQ at the 81 Thunder Run Chili Cookoff, where he placed second. Wes was using Tango Spice - 'Just Sayin'… While there we got to talking about The Brethren and after I told him I was perusing the forums he told me to get out of the shadows and join the fun. So, that is what I did. Two weeks after joining I jumped in and tried my first Throwdown. It was a blast just to get out there, find the key ingredient for the challenge and get to cookin'

So, as stated earlier, once the the theme or the ingredient to be used is posted, you have a week to prepare, photograph and post your entry. The first one that I decide to enter is Buffalo. Excellent, I love the taste of buffalo, and this is a chance to enjoy it again and have some fun. Well, finding it took a little more time than I thought. Once I did find a purveyor of this fine tasting meat I was pleased to see that it was not too far down the road.

If you are on Long Island, particularly in Suffolk, head on out to Tweed's Restaurant & Buffalo Bar in Riverhead. You can eat in, or take fresh packed buffalo steak home to grill yourself.

Now by this time it is two days to deadline, better get cookin'! Here is the rundown of how I prepared my Throwdown entry.

Be kind, it is my first time!

Buffalo Hanger Steak Sammies!

Ingredients / Steaks:

1 cup Guinness Stout

1/2 Cup Finely Chopped Sweet Onion

1/3 Cup Soy Sauce

2 TBS Molasses

1 TBS Minced Garlic

2 tsp Tango Spice Midnight Espresso

1/4 tsp Worcestershire Sauce

2 16 oz Buffalo Hanger Steaks / 1.5 to 2 inches thick

Ingredients / Sammies:

4 Roasted Green Chile Peppers / seeds & stems removed & dried on paper towels

1 large red onion, cut into 1/4-inch-thick slices

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

Tango Spice Midnight Espresso / to taste

2 Ciabatta Rolls

Preparation

Combine beer, sweet onion, soy sauce, molasses, garlic, Midnight Espresso and Worcestershire sauce in a large sealable plastic bag. Add steaks, squeeze out the air, seal & refrigerate for at least 4 hours. Mine was marinated for four hours but can be held up to 18 hours.

Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Place the steaks directly on the grill rack over the coals, sear for 2 minutes per side. Move the steaks to the opposite side, away from the coals for indirect grilling. Steaks are medium-rare when an instant-read thermometer inserted into the center registers 125°F.

Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes. Keep this warm as the steaks and veggies cook.

As the steaks approach temp, brush green chiles and onion slices with oil, sprinkle with Midnight Espresso and place on the grill directly over the hot coals, turning often until the vegetables are soft and lightly browned, about 5 minutes or so. Grill until you like the way they look.

When steaks get to temps, remove from the grill, cover with foil and let rest for 5 to 10 minutes.

Lightly grill the bread to get that toasty taste.

Divide the chilies and onions among the pieces of toast and drizzle each with about 1 tablespoon of the reduced sauce. Slice the steak; divide among the sandwiches and drizzle with more sauce. Pour any accumulated juice from the steak over the sandwiches and serve with a fork and knife.

There you have it, my first entry in the The Brethren Throwdown.

This was a blast and will not be the last!

Until next time, thank you for taking the time to read this post!

Stay Hungry My Friends!