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How to Make Stanley's Famous BAR B-Q Tri-Tip with Shishito Chimichurri & THE Mother Clucker!
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Live Q&A with Stanley's Famous
Catch the recording below from the August 2023 Q&A Session
Talkin' Chop :: Stanley’s Famous and Zavala's Live Q&A, Presented by BBQ Distro
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The New Stanley's Famous BBQ Sauce, All Natural BBQ Sauce by Stanley's Famous Pit Bar-B-Q
The New Stanley's Famous BBQ Sauce, All Natural BBQ Sauce by Stanley's Famous Pit Bar-B-Q
Stanley's BBQ in Tyler, TX: East Texas Barbecue - The Daytripper
Stanley's Famous Pit BBQ - Tyler, TX - "That's what I love about East Texas!"
Stanley's Famous Pit BBQ
YouTube Playlist: Stanley's Famous
Meet The Masters
GET TO KNOW Stanley's Famous
“We will be your secret ingredient. You can use this and take all the credit -- no one has to know!”
- Nick Pencis, from the BBQ Distro Member video Tri-Tip Chimichurri Recipe
Hometown: Tyler, TX
Founded: 1960 (!!!)
Website: Stanleysfamous.com
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RECIPES
Tri-Tip w/ Shishito Chimichurri
INGREDIENTS
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Pitmaster Spike Rub
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Tri-tip steak
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1/2 Cup chopped cilantro
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2 Tbsp fresh oregano
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1/2 Cup flat leaf parsley
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2-3 Shishito peppers
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1/2 Cup red onion (or shallot)
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5 Cloves garlic, minced
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1 Lime, zested
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3/4 Cup extra virgin olive oil
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1/2 Cup red wine vinegar
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1 Pinch of salt
ANDREW'S TRI-TIP
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Lay out your tri-tip cut (we recommend 44 Farms, of course!)
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Hammer meat with Pitmaster Spike Rub -- don't be shy!
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Smoke meat to 100 degrees internal temp (a Nomad works great!) -- we recommend cook at 250 degrees (about 40 minutes).
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Transfer to grill and sear to an internal temp of 115-125 (10 minutes, flip, 2 minutes more to finish)
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Let the meat REST! (about 10 minutes)
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Slice it up
ANDREW'S SHISHITO CHIMICHURRI
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Prepare before, during, after grilling (while meat rests -- whatever you want!
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Drop into a bowl: cilantro, oregano, parsley, peppers, onion, and lime in bowl
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Put oil and vinegar into bowl on top of dry ingredients
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Mix it all up! With a spoon is just fine
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Try not to spoon it into your gullet before the tri-tip is done
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Apply liberally to your perfectly cooked tr-tip
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ENJOY!
NOTES
The Pitmaster Spike Rub is general purpose, so use it on chicken, steak, fish, eggs, whatever! Also, as Andrew notes -- for the Chimichurri, don't be afraid to explore and make it your own!
The
Mother Clucker
INGREDIENTS
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Pit Master Spike Rub
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Boneless skinless filet
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Sourdough bread
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Cheddar cheese (slide or shredded)
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1 Egg
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Clucker Sauce!
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Guacamole **for the Cadillac Clucker. See below**
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Bacon (2 slices) **for the Cadillac Clucker. See below**
THE FAMOUS ORIGINAL MOTHER CLUCKER
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Using our Pit Master Spike, dredge boneless skinless chicken thigh filets (1 big filet, or 2 small filets per sandwich)
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Utilizing whatever method of cooking you prefer or have available (charcoal grill, smoker, gas grill, oven, or Texas pavement in July) cook the chicken to 165 degrees internal temp
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We make the Clucker with a Jalapeño Cheese Sourdough bun. Whatever bun you use, please properly toast your bun on both sides until golden brown and warm throughout! To butter or not to butter… that is up to you!
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Once your chicken is cooked, add some shredded cheddar to melt it (sliced works too!)
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Cook a fried egg sunny side up or over medium while the cheese is melting (you want that yolk to pop and run out the sides when you put the top bun on)
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Add Clucker Sauce to the bottom bun,
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Then place the chicken with the cheese on top
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Slide that fried egg on top of that cheesy chicken thigh
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Add some more Clucker Sauce - A LOT OF CLUCKER SAUCE!
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Your beautifully toasted top bun - push down to pop the yolk on that fried egg. ENJOY!
"CADILLAC CLUCKER"
Use our East Texas Style Rib Rub (available below!) and liberally dredge thick-cut bacon and cook until caramelized or “candied”. Make some fresh guacamole or acquire some from whichever family member makes the best… Apply guac at the end of step 6, bacon after step 9!
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