Independence Weekend Culinary Demo

BBQ Beef "Puffs" with Peach Slaw, our culinary sampler for today, was a hit. The aroma of the barbecue sauce simmering in a soup crock drew people to the booth. The tender beef served in light "puffy' buns were 3 bite portions.  The peach and cabbage slaw with a slightly sweet vinaigrette added a seasonal and unique flair.  In 3 hours, my spouse and I served 275 farmers market customers.  And my sponsor Working H Farm sons, working in the adjacent spaces, were just as busy.  They "sold out" of the 50 dozen eggs they brought to the market and the multiple coolers of meat, some weighing 300 pounds a piece, were much lighter for the trips home.  Here is the consumer recipe:

For the demo, the quantity ingredients for 250-1 tablespoon portions of BBQ Beef are:
 Beef Rub
10 # raw beef (sirloin tip, flank, brisket or top round)
3/4 cup brown sugar
2 1/2 tablespoon paprika
1 tablespoon 2 teaspoon chili powder
1 tablespoon 2 teaspoon cumin
2 1/2 teaspoon black pepper
1 1/4 teaspoon dry mustard

BBQ Sauce
4 cups cider vinegar
4 cups ketchup
1 tablespoon 2 1/2 teaspoon smoked paprika
2 tablespoon chili powder  

Peach Slaw
3 # cabbage
10 peaches
1 # red pepper
10 tablespoon olive oil
1 1/4 cup cider vinegar
1/2 cup sugar

The water "recipe" today was the simple, refreshing pineapple orange blend.  I simply cut up 1 pineapple into slices and 4 oranges into quarters and combined with ice and water.  The kids enjoyed eating the crispy pineapple at markets end.  The recipes are part of the collection from WVU Extension's "Rethink Your Drink" campaign.