Adapted from: Recipe by Chef Heather Terhune, Atwood Cafè, Chicago. Yield: 12 servings. RUB: 1/4 cup paprika 1 1/2 Tbsp. kosher salt 1 1/2 Tbsp. sugar 1 1/2 Tbsp. pepper 1 Tbsp. chili powder * * * 6 lb. boneless veal shoulder (IMPS/NAMP 310B), tied 6 cups water 1/2 cup white vinegar as needed, kosher salt 12 sandwich buns as needed, summer ale molasses barbecue sauce (recipe follows) SLAW: 1/2 cup apple cider vinegar 1/4 cup sugar 1 1/2 Tbsp. kosher salt 3 Tbsp. olive oil 1 1/2 tsp. ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.