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Meet The Hog Heaven: A 5-Pound Cornbread Bowl Stuffed With Your Favorite BBQ and Mac & Cheese

To say that I love BBQ would be like saying Andre the Giant was kinda tall. An understatement as huge as the man himself. Any chance I get, I talk to pit masters from all over and try to experience as much regional BBQ from across the United States as I can.

One of my first opportunities to try Kansas City BBQ led me to Ember Barbecue where I discovered the Hog Heaven, right in my own backyard of Santa Ana, CA.

Owned by pit master Derick Foster, a former marine who studied at the Culinary Institute of America, Foster grew up in Kansas City where he wanted to bring the city’s famous and  beloved style of BBQ to California. With his wife Kylie, another graduate of the CIA, the two run Ember together inside Downtown Santa Ana’s Native Son Alehouse.

The Hog Heaven is a cornbread bowl that’s filled to the brim with a three-cheese macaroni and cheese, layered with sweet BBQ beans, creamy coleslaw, and slathered with both Ember BBQ sauce and cheese sauce. Pitmaster Foster then stacks on a handful of pulled pork, St. Louis ribs, chicharron fresh from the fryer, beef brisket, and jalapeno cheddar sausage so juicy you’ll need to lay out a “Caution” sign on the floor. Finally, as a signature to his slow-cooked masterpiece, Foster finishes the Hog Heaven with more mac and cheese, cheese sauce, and Ember’s BBQ sauce.

Overall, it weights in at over five pounds and is essential a meaty birthday cake for BBQ lovers.

While the Hog Heaven is intended to be enjoyed with friends and BBQ aficionados, ambitious individuals can try to conquer this sweet and savory beast on their own. In our case, we made it last a week.

Ember Barbecue typically has 2-4 Hog Heavens available each day they’re open, so cue connoisseurs should take note if they’re trying to get their fix.

Categories
Brand

How to Make a Beautiful Beef Sandwich from Every Part of the World

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Whether your cows go moo, meuh, ụm bò or eum-mae, it’s hard denying the sheer pleasure of biting into a good chunk of beef. And thankfully, no matter where you go around the world, there’s no shortage of ways to transform the humble bovine from merely pastoral to truly divine.

We enlisted the help of Chef Frank DeLoach to put together a list of delicious recreations of some of the world’s most iconic beef sandwiches. From meatball marinara subs to deep fried Mexican cemitas to scallion pancake bulgogi flatbreads, all you’ll need is 45 minutes per sandwich and a whole lot of meat. Friends and family to share all these with are completely optional.

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Korean Kimchee Bulgogi Sandwich on Scallion Pancake Flatbread

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Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs Beef Short Ribs, cleaned and de-boned
1 small sliced shallot
1 inch of sliced and crushed ginger
2 cloves minced garlic
1/2 lime juice
2 tsps roasted sesame seeds
1 tsp sesame oil
2 tbsp soy sauce
2 tsp Mirin (Japanese rice wine, found in the ethnic section of the grocery store)
1 tbsp of rice wine vinegar
1 tbsp of Hoisin (a kind of Asian barbecue sauce, found in the ethnic session)
8 oz kimchee
1 – 2 4 oz packs King Oyster Mushrooms, cut into quarters
2 bunches cilantro
1 package frozen scallion pancakes

Directions:
1. Clean and de-rib Beef Short Ribs. Set aside.
2. Mix shallot, ginger, garlic, lime, Hoisin, Mirin, rice wine vinegar, sesame seeds, sesame oil, and soy sauce in bowl. Add short ribs and let sit for 15 – 20 minutes.
3. Heat frozen pancakes with light oil in large frying pan until both sides are golden brown.
4. Cook mushrooms on high heat until golden.
5. In large pan, cook meat with marinade over high heat until sauce has fully absorbed.
6. Once cooled, assemble meat, mushrooms, kimchee, cilantro, and sesame seeds on top of scallion pancakes and serve.

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South American Corn Bread Arepa with Watermelon and Salsa Verde

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Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs thinly sliced Flank Steak
2 oz feta
1 slice watermelon
radishes and pea sprouts as desired

Salsa Verde
4 large tomatillos, cut into quarters
1 serrano chile, sliced
1 lime, juiced
1 bunch cilantro
1/2 bunch of scallions, white parts included
1 tablespoon of sesame oil
1 teaspoon of sesame seeds
2.5 teaspoons of rice wine vinegar
2 small shallots, sliced

Corn Bread
2 cups masarepa or masa harina flour
1 3/4 cups water

Directions:
1. Place tomatillos, chile, lime, cilantro, scallions, sesame oil, sesame seeds, rice wine vinegar, and shallots into blender. Add one big pinch of salt. Blend ’til smooth.
2. In large bowl, marinade meat with salsa verde and let sit anywhere from 30 minutes to 24 hours.
3. Mix masarepa flour and water, then form into flat “loaves,” enough for four tops and four bottoms. Fry bread at 325 degrees until golden brown on broth sides.
4. Cook meat in cast iron pan on high heat until medium.
5. Assemble marinated meat, vegetables, watermelon, and cheese on flatbread.

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Italian Burrata Parmesan Meatball Marinara Sub

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Prep Time: 45 minutes

Serves: 4

Ingredients:
3 oz of Burrata
2 tbsp olive oil
1 bread roll
parmesan as desired
peperoncinis as desired

Meatballs
2 lbs Ground Beef
1 large egg
1 6-inch baguette
1/2 cup milk
1 tbsp salt
1/4 cup parmesan
Pinch of chile flakes

Marinara
2 28oz cans crushed San Arzano tomatoes
1/4 cup small diced carrot
4 small or 2 med/large thinly sliced shallots
1.5 tsp salt
2 tbsp tomato paste
2 tbsp olive oil
handful of basil, stemmed

Directions:
1. In a mixing bowl, tear baguette into small pieces. Pour in milk and mash bread and milk mixture until soft and mushy. Add egg and ground beef and mix with hands thoroughly.
2. Form 3 – 4 ounce meatballs with meat mixture, plus one smaller, flatter meatball for taste testing.
3. Add 2 tbsp olive oil to sauté pan, then cook meatballs approximately 15 minutes on high heat until golden brown. Remove pan from heat and set aside.
4. Combine olive oil, carrots, shallots, and salt into separate sauce pot on stove on medium high heat. Cook until there’s a little color. Add tomato paste and basil, and lightly sweat to bring out oils. Finally, add crushed tomatoes and let simmer for 20 minutes.
5. Add marinara sauce to meatball pan and cook on simmering heat for 15 minutes.
6. Lightly toast bread roll.
7. Place burrata, basil, and peperoncinis on bread roll. Add meatballs and top with parmesan.

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Vietnamese Sriracha Mayo Banh Mi

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Prep Time: 45 minutes

Serves: 4

Ingredients:
20 oz Beef Ribeye, thinly sliced
1/2 carrot, shredded
3 inches daikon, peeled and shredded
1 baguette, lightly toasted
rice wine vinegar

Sriracha Mayo
Kewpie (Japanese mayonnaise, found in Asian grocery stores)
Sriracha

Directions:
1. Combine carrot and daikon in bowl. Pour over with rice vinegar, just enough to cover carrots and daikon. Set aside for at least half an hour.
2. Sear ribeye on high heat, approximately 30 seconds a side.
3. Mix 1 parts Kewpie and 1 1/2 parts Sriracha. Spread on baguette as desired.
4. Assemble all ingredients on baguette.

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Spiced Middle Eastern Beef Pita with Sumac Lebneh

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Prep Time: 45 minutes

Serves: 6

Ingredients:
6 cucumbers, chopped
Approx. 12 – 15 dates, chopped
10 – 12 sprigs cilantro
6 pitas

Meat Loaf
2 lbs Ground Beef
1.5 tbsp salt
1/2 tsp cardamom
1/2 tsp ground allspice
1 tsp dried lemon
1/4 tsp nutmeg
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp white pepper

Sumac Lebneh
2 cups of lebneh (strained yogurt cheese)
2 tbsp sumac
1/2 lemon, juiced
2 tbsp extra virgin olive oil

Directions:
1. Mix meat loaf ingredients in large bowl, pounding aggressively until it reaches a pasty texture. Form mixture into loaf and brown all sides on stove, about 8 minutes each.
2. Mix lebneh ingredients in separate bowl and set aside.
3. Thinly slice loaf into strips like gyro meat. Spread sumac lebneh onto pita then fill with meat, cucumbers, dates, and cilantro as desired.

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French Dip with Melted Gruyere

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Prep Time: 45 mins

Serves: 4

Ingredients:
2 lbs Chuck Steak, thinly sliced
1 baguette, lightly toasted
8 oz gruyere
6 oz creme fraiche
salt and pepper

Au Jus
3 shallots
1 tbsp olive oil
2 cups beef stock

Directions:
1. Split shallots and sweat in sauce pot over medium to high heat. Add olive oil.
2. Pour in beef broth and let mixture boil until it thickens. Season with salt and pepper.
3. Cook meat in au jus to medium rare, about 4 minutes, then remove from au jus. Set remaining jus aside for dipping.
4. Assemble creme fraiche, cheese, and meat on baguette.

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Pan Fried Mexican Cemita with Chile Slaw and Tapatio Mayo

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Prep Time: 45 minutes

Serves: 4

Ingredients:
2 lbs Beef Ribeye Steak
4 loaves ciabatta, lightly toasted
flour, for dusting
1 oz cotija

Chile Slaw
2 sprigs cilantro
1 scallion, sliced
1 shallot, sliced
1 lime, juiced
1 fresno pepper
1 yellow chile pepper
1 serrano pepper
1 Anaheim pepper

Tapatio Mayo
Kewpie
Tapatio

Directions:
1. Lightly dredge meat in flour then fry at 375 degrees, about 30 seconds per side.
2. Thinly slice peppers then marinate with lime juice along with scallions and shallots. Set aside.
3. Mix 1 part Kewpie to 1.5 parts Tapatio, as much as desired. Spread on ciabatta.
4. Assemble meat, seasoned vegetables, and cheese on bread.

Recipes created in partnership with Beef. It’s What’s For Dinner. Funded by the Beef Checkoff.

Categories
Fast Food

Wendy’s New Beef Brisket Cheeseburger Has a Corn Bread — We Repeat, CORN BREAD — Bun

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From pretzels to ciabatta, Wendy’s has been destroying the burger bun game for at least the past year or so. Their latest effort? Corn bread. For a barbecue brisket cheeseburger. Yeah, we know.

Spotted by a Brand Eating reader in Jacksonville, Fla., the limited time Beef Brisket Cheeseburger combines the best parts of a good old southern barbecue in the most inglorious ways possible. Strips of sliced beef brisket slathered in barbecue sauce, melted cheddar cheese, and crispy fried onions all make an appearance. And that’s on top of the quarter pound beef patty and inside the two halves of Wendy’s new cornbread-style bun: the first of its kind as far as we can tell.

Trust, no one’s ever been more jealous of Florida than right this second.