GMG - Las Vegas Weekly

December 19, 2013

Las Vegas Weekly

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A&E | FOOD Carolina-style barbecue drumsticks (SERVE S 6-8) 16 chicken drumsticks 1 quart potato starch 1 oz. kosher salt ½ oz. pepper oil for deep frying For the barbecue sauce: 1 cup apple cider vinegar 6 oz. ketchup 1 ½ oz. apple juice ½ oz. Sriracha 3 ½ oz. brown sugar ¼ oz. kosher salt pinch red pepper flakes pinch black pepper > STICK IT TO YA Pub 1842's Carolina drumsticks would look good on your table, too. Just make sure you have the right beer ready. RECIPE SURPRISE! PUB 1842 DOES BARBECUE Try this Carolina-style recipe from chef Anthony Schutz C H E F TA L K TIM DOOLITTLE PUB 1842 BY SPENCER BURTON; TIM DOOLITTLE BY ROB CAMARENA Table 10 at Palazzo You came back to Las Vegas as executive chef at Table 10 two years ago after a stint at Emeril's in Miami Beach. Is it a good fit? It's nice to come into an environment that's familiar, that's for sure. This resort is one of the best in the world. I don't think you're ever going to find as many great restaurants under one roof as there are at Venetian and Palazzo. It's amazing, really. And to me, Table 10 is the most exciting restaurant in [Emeril Lagasse's] company. Chef Sean Roe was here before me, and he twisted it into a place that really appealed to me. There have been challenges, but we enjoy it every day. The mention of bar food might conjure images of juicy burgers and cheesy nachos, and Michael Mina's Pub 1842 does those, too, but there's a deliciously surprising focus on quality barbecue at this casual restaurant at MGM Grand. "Our smoker runs 23 hours, nonstop," executive chef Anthony Schutz says. "We're doing St. Louis-style ribs, pulled pork sandwiches, beef brisket Texas-style with a rub heavily seasoned with black pepper, and you can do the sampler with a little bit of everything." ¶ If the pub's 'cue inspires you, try this simple recipe for fried chicken PUB 1842 MGM Grand, drumsticks in a sticky, sweet, spicy Carolina- 891-3922. Mondaystyle sauce. Schutz says the key for perfect tex- Thursday, 11:30 a.m.-10 ture is resting the chicken in starch overnight p.m.; Friday & Saturday, and re-dredging the drums before frying, creat- 11:30 a.m.-midnight; ing a nice crust. –Brock Radke Sunday, 10 a.m.-10 p.m. k For the drumsticks, mix potato starch with salt and pepper and divide the mixture in half, reserving half for the next day. Dredge drumsticks in the mixture and place them on a tray. Place the tray in the refrigerator uncovered overnight. The next day, dredge drumsticks again in the reserved starch and then deep fry for 15 minutes at 350 degrees. Allow drumsticks to cool. k Make the sauce by combining all ingredients in a saucepot and simmer on low flame until it thickens. Place drumsticks in a large mixing bowl and toss with barbecue sauce. Serve with celery sticks, thinly sliced green onions and blue cheese dressing. It seems like Emeril gives his chefs a little more room to tweak his restaurants in their own way. I can't disagree with that. He gives us a lot of latitude to be ourselves and use what's available, and he understands that any restaurant has to be what guests need it to be rather than what somebody has envisioned. What elements at Table 10 display your cooking style or influence? I'm a Midwestern kid, so I'm used to things smelling different and looking different and tasting different at different times of the year. I see myself as a seasonal cook, and I think that is reflected in many of our plates. We always have a stuffed pasta of some sort. In spring it's going to be peas and in the fall it will be squash, for example. –Brock Radke For more with Tim Doolittle, visit DECEMBER 19–25, 2013 LASVEGASWEEKLY.COM 57_Food_2_20131219.indd 57 57 12/18/13 11:35 AM

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