BBQ Rib & Grouper Club Sandwich | Matty Matheson

Thanks to the NFL for sponsoring this video!!

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RECIPES

RIBS
Ingredients
1 Baby back rib, membrane removed
3 Grouper Fillets
1 Pullman loaf, sliced
BBQ Sauce of your choice
Cornmeal
Iceberg lettuce
Tomato
White Onion
Mayonnaise
Canola Oil for frying
Bread and butter pickles (crinkle cut coins)
Chips for serving

Rib Dry Rub
3⁄4 cup brown sugar
2 tbsp garlic powder
1 tbsp salt
2 tbsp pepper
1 tbsp onion powder 2 tsp paprika
1 tsp cayenne pepper 1 tsp chili powder

GROUPER
1 cup flour
1 tsp cayenne pepper
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste

DIRECTIONS
For the Ribs
1. Preheat your oven to 325 degrees
2. Take your dry rub ingredients and mix them all together into a bowl. Make sure to
mix enough to remove all clumps.
3. Take your baby back rib, using a paper towel for grip, remove the membrane from
the back of the rib. Cut into 3 even pieces.
4. Brush each rib all over with a light coat of canola oil, then sprinkle your dry rub all
over the front and back. Tap off any excess.
5. Place on a tray in the middle rack of your oven for 1.5 hours.
6. Remove your ribs from the oven and place each rib in a piece of aluminium foil, large enough to cover each rib completely when folded over. Drizzle some water into the bottom of the foil, a couple teaspoons, and then fold the foil over the rib to allow them to steam themselves in the water.
7. Turn your oven down to 275 degrees and place your covered ribs in the oven for another 1.5 hours.
8. Remove your ribs and open the foil, your ribs should be steamy and juicy. Carefully pull out the rib bones, and then cover with bbq sauce.
9. Turn your broiler on to high and place your ribs under the broiler until the ribs start bubbling and glistening. Then, pull them out, cover with more bbq sauce and return to the broiler, until bubbling and glistening. Repeat this process 3 or 4 times, until your ribs are sticky, caramelised and crispy! Set aside.

For the Grouper
1. Turn your cast iron pan on to medium heat and coat the bottom of the pan with
canola oil, or any neutral oil.
2. Take your flour and place into a shallow bowl, adding in your seasoning ingredients
and mix well.
3. Whisk your eggs in a shallow bowl, and in a separate shallow bowl, pour in your
cornmeal. Take your grouper fillets and coat using the dry-wet-dry method. Coat in your seasoned flour, then coat with egg, and finally, dust completely with cornmeal. Make sure to let the excess egg drip off so that they aren’t too battered. Set these on a resting rack ready for frying.
4. When your pan is at temperature, place your fillets into the pan, and move around so there are no hot spots and are evenly fried to a crispy golden colour.

For the Sandwich
1. Take your pullman loaf and cut into slices (your choice of thickness), 3 pieces for
each sandwich.
2. Thinly slice your onion and tomato,
3. Slice your lettuce into quarters, about the same size as a piece of bread
4. Toast your slices of bread, then spread mayo on each piece of toast
5. Place the bottom slice, mayo side up, season with salt and pepper, then place your
rib on top. Stack with onion rings, bread and butter pickles, then add your 2nd slice of toast, mayo side down. Add mayo to the top of the slice, add salt and pepper to taste, then stack lettuce, tomato slices, and then your grouper fillet. Top with your final slice of toast, mayo side down, and enjoy.

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Видео BBQ Rib & Grouper Club Sandwich | Matty Matheson канала MATTY MATHESON