FAQ OF THE INTERNET BBQ LISTSection 12
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Amount 1 2 1 2 2 3/4 1/4 1/4 2 1 1/8 |
Measure medium medium tablespoons cups cup cup cup tablespoons teaspoon teaspoon |
Ingredient -- Preparation Method head of green cabbage -- shredded carrots -- grated green pepper -- finely diced onion -- grated mayonnaise sugar Dijon mustard cider vinegar celery seeds salt white pepper |
Mix vegetables in a bowl. Mix remaining ingredients in another. Mix together and toss well. Cover and refrigerate 3-4 hours.
Kit Anderson--
Here's another slaw recipe that is really good. No sugar. Hardly any mayonnaise.
Kit's Coleslaw
Amount 2 1/2 1/2 1/2 1/4 1 1 1 2 |
Measure ounce ounce ounce teaspoon teaspoon ounce dash head small each |
Ingredient -- Preparation Method peanut oil lime juice cider vinegar mustard celery salt mayonnaise salt and pepper paprika cabbage, shredded onion, minced jalapenos, (or more) minced |
Mix first 8 ingredients and whisk. Pour over remaining ingredients. Better if made 12 hours ahead.
Jack's Coleslaw (Grillin' and Chillin' TV-FOOD Network)
Amount 1/2 1 1 2 1 1/2 1/2 |
Measure small each each tablespoons tablespoon tablespoon cup |
Ingredient -- Preparation Method head green cabbage, shredded red bell pepper, julienned yellow bell pepper, julienned fresh dill dill seed chipotle powder mayonnaise (good quality) salt and freshly ground pepper |
Combine all ingredients in a large bowl and toss well. Season to taste with salt and pepper. Chill until ready to serve.
Danny Gaulden--
Editor--(These be 'Danny's Beans')
Drain 2 cans of B&M, or Bush's "baked beans" (Campbell's pork & beans will work in a pinch). Drain 75% or more of liquid from beans and discard (the liquid, not the beans). Pour beans into baking dish (no lid required). In a skillet, fry 4 thick slices of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while preparing other ingredients. Now fry 4 more slices of bacon until medium done, and set aside.
Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Sauté 1 small onion, 1 small green, and 1 small red (if available) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sautéed onions, peppers, and bacon grease into beans. In a cup, mix 2 tablespoons of yellow mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3 tablespoons of dark brown sugar, or 5 tablespoons of molasses, and pour into beans. Crumble or dice the cold bacon with a good chef's knife, and stir into beans. Place medium-done bacon slices on top of the beans and bake in oven at 350F for about 45 minutes, or in your pit until thick and rich. Hope you guys like this as well as we do.
Red's Prize Winnin' Pintos
Amount 6 1/2 1 1 2 1/2 2 2 |
Measure canned teaspoon teaspoon tablespoon pounds pound medium cloves |
Ingredient -- Preparation Method Jalapeno peppers -- or suit yourself cayenne pepper black pepper chili powder pinto beans -- dry salt pork -- cubed 1x1x1/4" onions -- chopped garlic -- minced |
Soak the beans overnight. Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.
When the beans are done, test for salt and adjust to your preference. Don't salt in advance, because the salt pork will do that for you.
Bill Wight--
Easy-Smoked Beans
Take three cans of your favorite beans: pinto, ranch, black, pork-and-bean, (or mix them) and put them into a sauce pan on the stove. Include all the liquid from the beans. Add 1/2 cup of your favorite tomato-based BBQ sauce and 1/4 cup brown sugar, honey or molasses. Heat the beans to a boil and transfer them to a big dish that has lots of surface area. A Corningware dish works well for this. Put the dish in your smoker, uncovered, for 3-4 hours to absorb the smoke. Stir every 30 minutes or so to bring beans to the surface. Simple and one of the best side dishes you can make. Don't forget the Beano!
Ken Haycook--
The best chili is made with slow-smoked brisket.
Ken Haycook's Award Winning Chili - aka Garden Fresh Chili
Amount 3 2 1 2 1 1 1 1 1/2 1 4 3/4 1 3 1 1 1 1 1/2 1 |
Measure pounds cloves teaspoon tablespoons teaspoon tablespoon small can cup medium ounce can cup tablespoon tablespoons tablespoon tablespoon teaspoon large can can each |
Ingredient -- Preparation Method Smoked Beef Brisket, diced Garlic, minced Black pepper Cumin Ginger Red Pepper tomato paste Boiling water tomato V8 juice Onion, diced Salt Chili Powder Paprika Dry Mustard Oregano tomato sauce cheap beer Jalapeno |
Only use Smoked Brisket. DO NOT USE GROUND BEEF.
Heat the brisket with a little oil. Drain and remove meat. Sauté onion and garlic in the left over oil. Add all the spices and let everything roast awhile in the pot. Add the beef back to the pot and add the tomato paste, tomato sauce, water, V8 juice, tomato, Jalapeno, and beer. Cover and simmer for 1 hr. Add more beer if chili gets too dry.
Danny Gaulden--
Try this for a couple of great side dishes.
Corn in the husk: Soak corn in cool water for a few hours, then throw on grill--husk and all. Takes me about 45 to 50 minutes at about 350F to get it like I want it. Don't worry about the husk turning burnt-looking towards the end of the cooking time. That's normal. After done, take off husk, silk, rub in butter, and sprinkle on a little salt and pepper. Good stuff. BTW, the reason for soaking the corn in water is to create a natural steaming process as it cooks on the grill.
Whole Carrots: scrape and wash. Brush lightly with a little olive oil and grill for about 35 to 40 minutes at 350F. I put them on the grill at the same time the corn goes on. They are surprisingly delicious. Oh, don't forget to turn corn and carrots a time or two as they are grilling. I use a Weber Gas grill for these items.
Try to pick out some really good and naturally sweet corn and carrots. That plays a great role in how good the end results will be. If you are in doubt as to when the corn and carrots are done, don't panic. Just take 'em off the grill and check 'em. I keep a good sharp knife by my grill, and a plate. When I think the carrots are done, I just take one off, cut off a piece, and eat it. If not quite ready, it goes back on for a few more minutes. Couldn't be easier!
Grilled onions are great too, and easy to do. Slice about 1/2 inch thick, brush with a little oil (both sides), and grill till caramelized, turning once. If you try to turn them too many times they will start to break up. Try to get a good 1015-Vidalia variety of onion. The smell alone, while grilling, will drive you crazy.
Editor--
List members report on the success of grilling all kinds of vegetables: eggplant, zucchini, tomatoes, to name a few. Just brush the sliced veggies with a little olive oil and grill over hot coals (or gas) about 10 minutes on a side. Cut tomatoes in half and grill 10 minutes on a side also.
Robin Carr
Grilled Cajun Potato Wedges
Amount 3 1/4 2 1 1 1/2 1/2 1/4 1/8 2 |
Measure large cup cloves teaspoon teaspoon teaspoon teaspoon teaspoon teaspoon cups |
Ingredient -- Preparation Method russet potatoes (about 2 1/4 pounds) olive oil garlic, minced salt paprika dried thyme leaves, crushed dried oregano leaves, crushed black pepper ground red pepper (up to 1/4) mesquite chips |
Danny Gaulden--
Gaul Darn Delicious Tater Salad -- ala Rock
Amount 2 2 1 1/8 2 1/2 2 1/2 1/4 1/2 |
Measure pounds teaspoon teaspoon tablespoons ounce ounce cup cup ounce |
Ingredient -- Preparation Method Potatoes, boiled, peeled, chopped to 1/2" Hard boiled eggs. (one per pound) Salt Black pepper Sweet relish Yellow mustard chopped Red peppers (I use chopped hot pickled cherry peppers) Celery, chopped Miracle Whip (+ or - depending on wetness of potatoes) Red Onions, chopped -- optional |
Add all ingredients to large bowl or tub, and mix by hand. Chill over night and serve.
Earl Cadenhead--
Smoke Stack Jack's Manna From Heaven Crackling Corn Bread
Amount 1 1 1/2 1 1 1/2 1 2 1 1/2 3 |
Measure cup big pinch teaspoon teaspoon tablespoons cup large cups tablespoons |
Ingredient -- Preparation Method all-purpose flour salt baking soda (heaping) double acting baking powder brown sugar or 1 tsp. white sugar plain yellow, blue, or white cornmeal eggs buttermilk melted smoked bacon dripping, or in a pinch substitute butter or olive oil |
Preheat over to 425F. Combine the first 5 dry ingredients and stir until well mixed. Then stir in the cornmeal. Stir the liquid into the dry ingredients. In separate bowl, combine eggs, buttermilk and drippings and beat until smooth.
Have ready 1 1/2 cups Hormel Cracklings. I like the cracklings chopped up kind of fine. Toss out any that might break a tooth. Hormel's the best brand, unless you can get some from a BBQ place that does a lot of pork and sells the skin as cracklings. Add and stir the cracklings into the batter with a few quick strokes. Pour batter into a preheated 10 inch cast-iron skillet greased with bacon drippings. Bake for twenty-five minutes at 425F on the oven's top shelf. Serve with barbecued pork-enhanced bean soup, and try dunking the crackling corn bread into the soup as you would a steak sandwich into au jus sauce.
BBQ FAQ Rev 1.0 ©1997 William W. Wight. All rights reserved.