(driving country music) ♫ Gonna smoke me a fatty brisket ♫ Got my barbecue shoes on ♫ Gonna smoke me a fatty brisket ♫ I got my barbecue shoes on ♫ Got my natural case ♫ I've got the hogs on the run (saxophone instrumental break) [Narrator] Welcome to BBQPitBoys.com, today we're cookin' up some
Sugar Shack Steaks at The Pit, and they're real easy to do, alright! For this recipe, of course, you're gonna need some good steaks, and here we've got some rib steaks, or they're labeled as ribeye. And take a look at that, look
at the marbling in there, this will guarantee a tender steak. They'll cost ya more money,
but it's worth it, alright? So, plenty of marbling, real tender steak we're starting out with. So, let me show you how
we put this together. Now, if you've never had some
Sugar Shack Steaks before, (chuckles) you've definitely
gotta check this out! They're real good eatin' at The Pit. Now, let's put this together. We're gonna be makin' a mud rub, alright? That's mud rub, and you'll see, it looks just like mud
when we're finished. We're gonna start out with
a half a cup of brown sugar, and this is kinda caked because of the humidity around here, you may or may not have to break it down. Now, to that, we're gonna add: three tablespoons of coarse salt, one tablespoon of black pepper. Here, we've got two
tablespoons of paprika. You're gonna need two
teaspoons of garlic powder. Here, I've got some cumin,
you're gonna need two teaspoons. Oh yeah, you know where
we're goin' with this. Here, I've got one
teaspoon of onion powder, and I've got one teaspoon
of cayenne pepper, alright? And ya wanna mix it up real good, right? Gotta have the heat with the sweet, right? So cayenne pepper works real good. Alright, now, here's the
magic of this recipe, straight from The Sugar Shack. We're adding three
tablespoons of maple syrup, down at The Sugar Shack, right? And we're gonna mix it in here. Like I said, we're gonna be
forming a mud, or a paste, or a liquid rub, call it what you want, we call it mud rub! And to that, we're gonna add
three tablespoons of olive oil. We got some extra virgin
olive oil, good quality here, the Belluci brand, yeah,
that's good, alright. And, like I said, mix it up, 'til it looks like mud. Oh yeah, this is good! Now, you can see with
the ingredients I added, you can change 'em a bit,
get 'em to the way you like, but go with this, and this will
work real fine, guaranteed. Alright, the mud rub is ready, and now you're gonna take
those soft ribeye steaks, the rib steaks, and you rub it all over, just the way she likes it, rub it in good. Baby, we're eatin' good
tonight, Martha, right? (chuckles) Alright, that's what it's gonna look like. And we're gonna let these sit in a bag for at least three hours,
three or four hours, the time you have. And the steaks have been rubbed. Now, while we're waiting,
we're gonna cut up some onions. We got some mushrooms, we gotta have the mushrooms
with the steak, right? And if ya don't like mushrooms,
just look the other way. Now, with some butter, if you've never done mushrooms before, we're melting the butter
in the black iron pan, we're gonna cook these
mushrooms down a bit, add some olive oil. Oh, man. Cookin' down nice, add a little liquid, maybe some beer, you all
know how to do this, right? And, of course, add some onion. Now we'll fry some onion a bit. Lord, have mercy! And of course, you wanna
season the mushrooms and onions, right? We're using our SPG, you can use some salt and
pepper, whatever, alright? Mix it. These mushrooms and onions are done! Alright, through the miracle of time, these steaks have been
marinating in our mud rub for three hours, and
that's what it looks like. Nice, thick sugar coating. Now of course, because
of the sugar content, you wanna be careful how
you grill them, right? If you stay straight over hot
coals, you're gonna burn it. So the trick is, we'll
do indirect grilling, you know all about that. We've got charcoal on
one side in the fire, and we're gonna sear both
sides of these steaks first. We've got about a medium
heat, it's controlled, and after a few minutes, we just flip it. Take a look at that! Alright, couple a minutes each side, we got to sear, and now
we're gonna pull it indirect, so we don't burn the mud rub, alright? And we're gonna cook it through. And we're gonna cook ours medium-rare, about 135 degrees internal. Now, they are done, and just before we pull 'em off the grill, we'll hit 'em one more
time on the direct fire. Alright, and you can see they're done, they've lost their original
size, they've reduced a bit, so that's a good indication, you've got 'em where you want 'em. Now, we'll pull 'em off the grill, let 'em rest for a few minutes. Oh, man, now you serve
'em up the way you want. We've got some baked taters there, butter, mushrooms and onions,
and a cold glass of beer. Ain't no better way to
eat them mud rub steaks, or the Sugar Shack Steaks,
you call it what you want. Alright, so of course, we do apologize for eatin'
in front of ya like this, but we call this Pitmaster Privilege! (driving electric guitar) - You made the steak (inaudible) perfect! (crackling of flames) [Narrator] So the next time
you're lookin' for a steak recipe for your Pit,
check out BBQPitBoys.com! (crow cawing)
