Kingsport’s Bonefire Chef In Final Round of “Regis & Kelly” Contest

Update at 10:14 a.m. :  Chef Soll will be in the 11 Connects kitchen live at 5pm.

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Chef Erich Soll, executive chef at Bone Fire Smokehouse in Kingsport, won the ribs contest on the nationally broadcasted syndicated TV show"LIVE! With Regis and Kelly”,

Now, he needs to win the on-line vote to be the grand prize winner in the show’s “Ultimate Hometown Grill-Off” Competition.

Voting on the show’s website runs from Friday at 10 a.m. through Sunday at 10 a.m.

Here’s the link to the website:

http://regisandkelly.go.com/recipes.html

Here’s another link:

http://www.VoteBoneFire.com

Here’s the story about Chef Soll’s first round victory and his rib sauce winning recipe.

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Chef Erich Soll travelled to New York, today to appear on “LIVE! with Regis and Kelly”  where he made his Ribs with Irish Whiskey Sauce on the nationally syndicated TV show after winning the semi-final round of the on-line contest.

Host Regis Philbin first made the announcement on Tuesday morning’s show seen in the Tri-Cities on WJHL-TV News Channel 11 Connects.

Soll is the executive chef at Bonefire Smokehouse, East Main Street, Kingsport, Tennessee.

The winner of the competition will be featured in Better Homes and Gardens magazine.

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Erich Soll’s Fightin’ Irish Whiskey Sauce Ribs
Print Recipe
INGREDIENTS:
Rub & Smoke

1 lb. Brown Sugar
3 tbsp. Paprika
1 ½ tbsp. Granulated Sugar
1 ½ tbsp. Onion Powder
3 tbsp. Black Pepper
½ tsp. Cayenne Pepper
½ tsp. Cumin
1 ½ tbsp. Mustard Powder
2 tbsp. Salt
¾ tbsp. Chile Powder

Fightin’ Irish! Whiskey Sauce

1 Red Pepper
2 Poblano Peppers
2 tbsp. Oil
1 Medium Onion – diced
8 Garlic Cloves
2 Cups Brown Sugar
1 ½ Cup Sweet Mater Soll Sauce (see below)
½ Cup Lea & Perrins Worcestershire Sauce
½ Cup Apple Cider Vinegar
2 Cups Irish Whiskey (your choice)
2 Cups Spicy Mustard

Sweet Mater Soll Sauce

1 ¾ Cup Ketchup
1/3 Cup Apple Cider
¼ Cup Molasses
3 tbsp. Lea & Perrins Worcestershire Sauce
¼ Cup Brown Sugar
½ tsp. Garlic
½ tsp. Onion
½ tsp. Mustard
½ tsp. Salt
½ tsp. Pepper

DIRECTIONS:
Rub & Smoke

Mix all dry ingredients well. Use ¼ lb. of rub per rib. Start in the center of rack, pressing to form a crust over entire rib, about ½“ thick.
Place in smoker at 250 degrees for 3 ½ hours until tender. Meat separates from bone, but does not fall off.

Fightin’ Irish! Whiskey Sauce

Blacken ppper on the grill; remove seeds and skins; place in medium stock pot and sauté with onions and garlic until onions are translucent. Add all remaining ingredients except whiskey. Simmer 12-15 minutes. Let cool. Puree in blender. Add whiskey. (This will last for 2 weeks in an air tight container in the refrigerator.)

Sweet Mater Moll Sauce

Mix well.