Palmer serves as the Culinary Director of Dudum Sports & Entertainment overseeing 11 restaurants. His menu at McCovey's Restaurant showcases the best southern-style barbeque.
McCovey's BBQ Sauce
Ingredients:
- 10 ounce Chili Sauce
- 20 ounce Ketchup
- 10 ounce Sierra Nevada Pale Ale
- 2 ounce Molasses
- 1 ounce Honey
- 3 ounce Beef Au Jus
- 1 Tbsp. Gulden's Mustard
- 1 Tbsp. Worcestershire Sauce
- 1/2 Tbsp. Tabasco
- 2 Tbsp. Cider Vinegar
- 2 Tbsp. Dark Brown Sugar
- 1 Tbsp. Chili Powder
- 1 tsp. Paprika
- 1 tsp. Granulated Garlic
- 1 tsp. Onion Salt
Method:
Combine all ingredients in a sauce pan and heat to 160 degrees, stirring constantly to avoid scorching. Recipe yields 40 ounces Use within four days.
McCovey's Dry Rub Ingredients:
- 1/4 Cup Sugar
- 1 Cup Kosher Salt
- 1/2 Cup Onion Powder
- 1/2 Cup Granulated Garlic
- 1/2 Cup Ground Black Pepper
- 1/8 Cup Ground Oregano
- 1/8 Cup Ground Thyme
Method:
Combine all ingredients and coat Ribs, Brisket or Pork Shoulder before cooking.
McCovey's Restaurant
1444 N California Blvd
Walnut Creek, CA 94596
(925) 944-9444
