Lockdown Bar and Grill
1024 N Western Avenue
To read more about the restaurant:
Lockdown’s Pulled Pork
For the rub –
1 lb. pork butt
2 large yellow onions
2 pints brown ale
10 oz angus beef patty
Remove any excess fat from the pork butt. You do want some fat for flavor. Leave around 1/4 – 1/2 of fat. Rub your pork butt. Heat up bacon bat in a large skillet just before smoking point. Sear ALL sides of the pork butt. Remove the butt form the pan and set into a large oven proof pan. Remember, you want the pan deep enough so you can submerge the pork butt 3/4 in the pan. Turn off the head on the bacon fat. Add 2 julliened large yellow onions for the pan/fat and saute. The bacon fat will be hot enough to saute the onions but will not burn them. Cook the onions for 4 minutes and then turn the heat back on to about medium flame. Add 2 pints of a brown ale – whichever your preference. Reduce the beer for a few minutes to cook off the alcohol. Add all of the liquid/onions to the pork butt in a deep oven-proof pan. If needed, top off the pan with chicken stock. Remember, you want the pork butt to be 3/4 under liquid. Cook pork butt covered in a 350 degree oven for around 3 hours. When finished, the pork butt should fall apart when you try and pick it up. If it doesn’t recover and continue cooking for another hour. Remove from oven and immediately refrigerate.
Lockdown’s Mac & Cheese
1 lb American cheese slices
2 1/2 cups heavy whipping cream
1 1/2 cups quarts half and half
1 pinch mustard powder
1/2 Tsp worcheshire sauce
Over low heat, combine cream, half and half, mustard powder. Slowly mix in cheese slices 1 at a time until melted. DO NOT OVERHEAT. Mixture should never simmer or boil. Whisk constantly to ensure cheese does not stick/burn to the bottom of the pan. Toss in cooked noodles and top with pulled pork.
Lockdown’s Chorizo Dip
6 oz cheese sauce from Mac & Cheese recipe
2 oz chorizo (pre-cook/drain the fat from the chorizo )
1 oz green onion (thin sliced)
2 oz tomatoes diced
2 oz jalapeño relish sliced pickled jalapeños, diced roasted red peppers, fresh garlic
Heat and thicken with shredded cheese.
Either serve with fresh fried tortilla chips on the side or on top of French fries. Garnish with remaining green onions.