3 Mouthwatering Barbecue Recipes From Hudson Valley Restaurants

chile-coffee rubbed tomahawk
Courtesy Handsome Devil BBQ

Chile-Coffee Rubbed Tomahawk

Ed Randolph of Handsome Devil BBQ, Newburgh

Yield: 2 servings
  • ½ cup Texas-Style Rub (recipe below)
  • 3 Tbsp ground coffee
  • 1 Tbsp ground ancho chili powder
  • 2½ lbs tomahawk steak
  • Texas-Style Rub
  • Yield: 1¼ cup
  • ½ cup coarse kosher salt
  • ½ cup ground pepper
  • ¼ cup granulated garlic
  1. Prepare your grill to run at 375°F. Wait for the fire to light (4–5 minutes). Close lid and increase temperature to 375°F. Preheat for 10 minutes. (If you have a wood pellet grill: use charcoal pellets for the tomahawk. For a more prominent wood flavor, go with hickory.)
  2. In a small bowl, combine the rub, coffee, and ancho chili powder.
  3. Liberally season the steak with the rub mixture. Flip the steak and apply the rub to the other side.
  4. Place the steak on the cooking grate and cook for 30 minutes, or until the meat reaches an internal temperature of 120°F.
  5. After you reach a 120°F internal temperature, remove steak and let it rest tented with heavy-duty foil.
  6. Turn up your grill to 450°F and allow it to get hot.
  7. Place the steak back on the grate for 2 minutes, then flip it and sear the other side for 2 minutes to bring your internal temperature to between 130°–135°F.
  8. Let the steak rest for 10 minutes before slicing.

Mac ‘n’ Cheese

Bill Villetto of Round Up Texas BBQ, Cold Spring

Yield: 24 side dish servings
  • 3 lbs dry penne pasta
  • 2–3 jalapeño peppers, finely chopped
  • 1½ lbs sharp cheddar, shredded
  • 1 #10-sized can (available at Costco) or 5 10 oz. cans of cheddar cheese sauce
  • Preparation
  1. Preheat oven to 300°F.
  2. Cook the pasta to al dente, about 8 minutes. Drain and put in a large mixing bowl.
  3. Add peppers, cheddar, and cheese sauce, mix well.
  4. Transfer into a deep baking dish (or several dishes depending on size) and bake for 1 hour.

Veggie Cured Beans

The Smoke Joint, Livingston Manor

Yield: 6–8 side dish servings
  • 1 15 oz. can great northern beans
  • 1 15 oz. can red kidney beans
  • 1 15 oz. can cannellini beans
  • 1 medium red onion, diced
  • 3 cloves garlic, sliced
  • 2 Tbsp canola oil
  • 1 Tbsp cumin
  • 2 Tbsp of your favorite BBQ spice rub
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp molasses
  • ¼ cup dark brown sugar
  • ¼ cup of your favorite BBQ sauce
  • 2 Tbsp jalapeño peppers or Frank’s RedHot sauce
  • 2 cups water
  1. Drain the beans and place them in a medium-size bowl. Do not rinse.
  2. In a medium-size frying pan, sweat the onions and garlic in oil on medium-low heat, for about 2–3 minutes, being careful not to brown them. Add the cumin and spice rub to onion and garlic and stir frequently until an aroma develops.
  3. Deglaze the pan with the apple cider vinegar, and then add the sugar, molasses, BBQ sauce, and jalapeños or hot sauce.
  4. Add the beans and water. Combine well and bring to boil, then continue boiling for about 6 minutes. Reduce heat to a simmer and cook for about 30 minutes, stirring occasionally to prevent burning.
BBQ Cookbook
Courtesy of Handsome Devil BBQ

This summer, you can bring Handsome Devil BBQ’s menu to your own kitchen. Pitmaster and “Chopped” champ Ed Randolph’s “Hot and Fast BBQ on Your Traeger Grill” cookbook just hit the shelves—and it’s all about helping beginners master barbecuing. Randolph wants you to “spend less time at the grill and more time with family, friends, and food.” Sounds like a plan! Look forward to flavor-packed dishes like maple chipotle pork tenderloin, citrus salmon with pineapple lime salsa, and a chili-coffee rubbed tomahawk.

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