Summer is here and that means BBQ season. And with that is also Father's Day! Here's a delectable recipe that every Dad will love! The fermented sauce provides a ton of flavor and tenderizes the meat for an unparalleled finger-licking good gustatory experience.
We used Stemple Creek's 100% grass-fed, grass- finished steak for this recipe and nearly fainted because it was so delicious!
For the sauce -
Yield: approx. 3 cups (720 ml)
For the ribeye:
Grilled Ribeye (from Stemple Creek) with Fermented BBQ Sauce, sauerkraut & corn
1. Bring filtered water to a boil and pour into a glass, stainless steel, or ceramic bowl. Dissolve the salt to make the brine. Allow the brine to cool completely.
2. Soak the dried chipotle in warm water for about 20 minutes. Drain.
3. Place the ingredients into a quart-size mason jar. Start with the cacao nibs first, then tomato dices, and the rest of the ingredients, EXCEPT the molasses.
4. Using a wooden spoon or Kraut Source pounder, lightly tamper down the ingredients so that they are leveled with the shoulder of the jar.
5. Pour in the brine until it reaches one inch above the top of the ingredients.
6. Place Kraut Source onto the jar. Allow to ferment for 7 - 10 days in a cool spot, away from direct sunlight. Check every few days to make sure that there is water in the moat.
7. When ready, strain the ferment, but reserve the liquid.
8. Place the fermented ingredients and the blackstrap molasses into a blender with about 1/4 cup (60 ml) of the fermented liquid and blend until smooth. Add in a little more liquid as needed, but not too much! As the consistency should be thick, like ketchup.
9. Pour 1-1/2 cups (360 ml) of the sauce over the raw steaks and marinade for 24 - 48 hours.
Turn the meat over at mid-point to ensure that all sides are evenly marinaded.
10. When ready, fire up your barbie or hibachi, and grill away to desired done-ness.