Recipes
Cornbread Salad
This makes a great side item for BBQ, or any summer meal.
- 4.5 cups crumbled cornbread
- .4 oz (1 package) envelope of dry ranch style salad dressing
- 1 cup sour cream
- 1 cup mayonnaise
- 16 ounces black beans or pinto beans, drained
- 3/4 cup sweet onion chopped fine
- 1 cup sweet green pepper, chopped
- 1 cup sweet red pepper, chopped
- 3 large red ripe tomatoes, chopped
- 2 cups frozen corn kernels, thawed or canned in a pinch
- 12 slices bacon, cooked crisp and crumbled (I always fry a whole package, make a BLT or 2 and use the remainder in the salad)
- 2 cups cheddar cheese, shredded
- Cook cornbread, cool and crumble.
- Mix in a small bowl the salad dressing mix, mayo, and sour cream, set aside
- Mix in a large bowl the beans, corn, onion, peppers, tomatoes, bacon, and cornbread
- Mix in the combined ingredients from the small bowl into the large bowl
- Spread the mix evenly and cover lightly with the cheese.
- Salt and pepper to taste
- Refrigerate until cool and serve
Makes about 8-10 servings
Nannie’s Baked Beans
Your grandmother probably made great baked beans too. Here’s my grandmothers recipe.
It was and is always a hit.
· 2 Large cans Pork & Beans ( 2 lb can)
· 24 oz Ketchup
· 1 tbs mustard
· 3 cloves garlic, crushed
· 1 large yellow onion
· 1 small box (1 lb) light brown sugar
· 1.5 lbs ground beef browned, drained
· 4 dashes Worcestershire sauce
· 1 chopped bell pepper (optional. I don’t like’em in my beans)
· Combine in cooking pot on stove and simmer 30 min stir often(baking is optional)
· Oh, and add some bacon drippings
BOSTON BUTT
There are many opinions as to preparing the perfect Boston Butt so I won't get into that debate. What I will do is put up a pretty good recipe I use for cooking ours.
Prep.
-Start with a nice 10 lbs or so Boston Butt.
-The day prior to cooking, clean and apply a bbq rub you like. I make my own but there are many great rubs out there commercially that flavor Boston Butts well.
-The next day remove butt from fridge a few hours prior to cooking to get to room temperature.
-Inject butt with your favorite injection. This can be done the night before or just prior to cooking.
-Heat your smoker up to 225F (or grill if cooking indirect).
-Cook to an internal temperature of 190F
This will take 12 hrs or so depending on the meats texture/makeup.
-Remove from smoker and let rest for 20-30 minutes minimum. I wrap ours in aluminum foil and place in a small cooler until we are ready to pull and serve. This will keep the meat very warm for over 5 hrs.
-Then pull the pork into bite size portions. Try to remove any residual fat that may not have broken down. You can also chop the meat with a meat cleaver if you prefer your meat in this style.
Injection Recipe Idea (play with it to add your own flavor):
1 cup Apple Juice
1/2 cup Water
1/2 cup Sugar
1/4 cup Kosher Salt
2 tbs Worcestershire Sauce
1/2 shot Peach Schnappes
mix well until all ingredients are dissolved
inject at an angle every 1.5 inches or so
Tender Thighs
This is a simple recipe for some really tender and tasty chicken.
1 pk of ten or so boneless thighs
1 bottle italian dressing (not creamy)
your favorite bbq rub
your favorite sauce
Place the chicken in a pan and pour the dressing over it the night before. Let set over night. The next morning pour off the dressing and sprinkle both sides of your thighs with the bbq rub and let set for the day. That evening put on smoker at 250'F and cook til almost done. Coat both sides of the thighs with your sauce and let cook in. Pull from smoker and serve.
Jalapeno Pepper Popper or ABT's (Atomic Buffalo Turds)
This recipe came from www.divaq.ca website. I've done a version of this for some time but I liked the extra bit of love she's added. They are great starters or good for heavy hors d'oeuvres .
2 dozen Jalapenos
2 pk Cream Cheese
1 stick Applewood Smoke Chedder (grated)
1 tbs your favorite BBQ rub
small bit of chopped spring onions
2 tbs minced garlic
1 pk Bacon
1 pk link sausage
Boat the jalapenos and clean out seeds with a tomato corer or spoon. Mix the cream cheese, minced garlic, grated cheese, rub, and chopped onions all together. Heat slightly if needed to get mixed well. Cut the link sausage in pieces to fit in your boats. DivaQ used a piping bag but a spoon will do in a pinch to fill your jalapeno boats with the mixture. Next top the mixture with your sausage pieces then wrap the entire thing in bacon. Place on your smoker for 1.5 - 2 hours at 250 degrees. A good way to go by is to make sure your bacon is done. DivaQ has a series of pics on her website under her blog that will take you thru this in case I made this all to unclear. And don't forget to make it your own. Add a little something you love to it cause everything goes good with peppers, cream cheese, and bacon.
Ham Glaze
1 cup honey
1/3 cup butter
3 tbs molasses
3/4 tsp dry mustard
2 tbs orange juice
1/4 cup whole cloves
(or) 1/2 tsp ground cloves
Bring to a boil and then apply to your ham. On spiral sliced I take a turkey baister and apply some to each slice. Merry Christmas.
Brunswick Stew
This isn't my own recipe but I modified it a little to get the results I was after
2 lbs pork from a previous cooking
2 wings or drummies from a previous smoked Turkey
1 tsp Black Pepper
1 tsp hot sauce of your choice I like Crystal
2 tbs Worcestershire Sauce
2 tbs minced onion
3 spoonfuls of drippings from the bbq above
1 quart canned red tomatoes
3/4 cup BBQ sauce of your choice I used a mustard base that was pretty sweet but about any off the shelf type will work
1 can potatoes
3 cans creamed corn
Put it all in a big pot and cook on low stirring frequently. Cook the turkey meat off the bones and discard the bones. Remember this is a stew so ya'll can substitute items you don't have. Some people don't have leftover BBQ to add to the pot. Most grocery stores sells BBQ in the refridgerated section and they will work out fine. Same goes with regular canned tomatoes. You can also take one of those rotisserie chickens and debone and add to the stew as well. Stews are supposed to be fun and easy. So make it that way. Just don't tell anyone how you did it.
Greg
Nannie’s Baked Beans
BOSTON BUTT
There are many opinions as to preparing the perfect Boston Butt so I won't get into that debate. What I will do is put up a pretty good recipe I use for cooking ours.
Prep.
-Start with a nice 10 lbs or so Boston Butt.
-The day prior to cooking, clean and apply a bbq rub you like. I make my own but there are many great rubs out there commercially that flavor Boston Butts well.
-The next day remove butt from fridge a few hours prior to cooking to get to room temperature.
-Inject butt with your favorite injection. This can be done the night before or just prior to cooking.
-Heat your smoker up to 225F (or grill if cooking indirect).
-Cook to an internal temperature of 190F
This will take 12 hrs or so depending on the meats texture/makeup.
-Remove from smoker and let rest for 20-30 minutes minimum. I wrap ours in aluminum foil and place in a small cooler until we are ready to pull and serve. This will keep the meat very warm for over 5 hrs.
-Then pull the pork into bite size portions. Try to remove any residual fat that may not have broken down. You can also chop the meat with a meat cleaver if you prefer your meat in this style.
Injection Recipe Idea (play with it to add your own flavor):
1 cup Apple Juice
1/2 cup Water
1/2 cup Sugar
1/4 cup Kosher Salt
2 tbs Worcestershire Sauce
1/2 shot Peach Schnappes
mix well until all ingredients are dissolved
inject at an angle every 1.5 inches or so
Tender Thighs
This is a simple recipe for some really tender and tasty chicken.
1 pk of ten or so boneless thighs
1 bottle italian dressing (not creamy)
your favorite bbq rub
your favorite sauce
Place the chicken in a pan and pour the dressing over it the night before. Let set over night. The next morning pour off the dressing and sprinkle both sides of your thighs with the bbq rub and let set for the day. That evening put on smoker at 250'F and cook til almost done. Coat both sides of the thighs with your sauce and let cook in. Pull from smoker and serve.
Jalapeno Pepper Popper or ABT's (Atomic Buffalo Turds)
This recipe came from www.divaq.ca website. I've done a version of this for some time but I liked the extra bit of love she's added. They are great starters or good for heavy hors d'oeuvres .
2 dozen Jalapenos
2 pk Cream Cheese
1 stick Applewood Smoke Chedder (grated)
1 tbs your favorite BBQ rub
small bit of chopped spring onions
2 tbs minced garlic
1 pk Bacon
1 pk link sausage
Boat the jalapenos and clean out seeds with a tomato corer or spoon. Mix the cream cheese, minced garlic, grated cheese, rub, and chopped onions all together. Heat slightly if needed to get mixed well. Cut the link sausage in pieces to fit in your boats. DivaQ used a piping bag but a spoon will do in a pinch to fill your jalapeno boats with the mixture. Next top the mixture with your sausage pieces then wrap the entire thing in bacon. Place on your smoker for 1.5 - 2 hours at 250 degrees. A good way to go by is to make sure your bacon is done. DivaQ has a series of pics on her website under her blog that will take you thru this in case I made this all to unclear. And don't forget to make it your own. Add a little something you love to it cause everything goes good with peppers, cream cheese, and bacon.
Ham Glaze
1 cup honey
1/3 cup butter
3 tbs molasses
3/4 tsp dry mustard
2 tbs orange juice
1/4 cup whole cloves
(or) 1/2 tsp ground cloves
Bring to a boil and then apply to your ham. On spiral sliced I take a turkey baister and apply some to each slice. Merry Christmas.
Brunswick Stew
This isn't my own recipe but I modified it a little to get the results I was after
2 lbs pork from a previous cooking
2 wings or drummies from a previous smoked Turkey
1 tsp Black Pepper
1 tsp hot sauce of your choice I like Crystal
2 tbs Worcestershire Sauce
2 tbs minced onion
3 spoonfuls of drippings from the bbq above
1 quart canned red tomatoes
3/4 cup BBQ sauce of your choice I used a mustard base that was pretty sweet but about any off the shelf type will work
1 can potatoes
3 cans creamed corn
Put it all in a big pot and cook on low stirring frequently. Cook the turkey meat off the bones and discard the bones. Remember this is a stew so ya'll can substitute items you don't have. Some people don't have leftover BBQ to add to the pot. Most grocery stores sells BBQ in the refridgerated section and they will work out fine. Same goes with regular canned tomatoes. You can also take one of those rotisserie chickens and debone and add to the stew as well. Stews are supposed to be fun and easy. So make it that way. Just don't tell anyone how you did it.
Greg
