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From the Cooking Class

June 13, 2009 by · Leave a Comment 

As many of you know, almost every Wednesday night, we have been doing backyard BBQ and Grilling classes at All Grills and More in Oviedo, FL. In the classes Clara and I focus on doing recipes that can be easily reproduced for friends and family in their own backyard.

This has been a big hit, and I want to thank all who have participated, we continue to make new friends through this, and personally I love to hear how they made of the recipes from the class at a party they were giving and how much of a hit it was. It definately makes it all worthwhile.

A recipe that has been around for awhile in a few different variations, and has been a big hit in my rib class, is this Apple Baked Beans recipe. Not only does it have a very unique flavor, it is very much a conversation piece while we are making them. And now, I am going to share my variation of this recipe with you.

We start with pre-made baked beans, and my favorite for this is Busch’s Original Baked Beans. Here is the recipe;

Apple Baked Beans

4 (16 oz) cans Bush’s Original Baked Beans
4 slices (cooked) bacon, diced
3/4 cup HomeBBQ.com Sweet & Spicy BBQ Sauce (or your favorite bbq sauce)
1 lb crumbled cooked Jimmy Dean Maple pork sausage
1 (21oz) can Comstock Apple Pie Filling (break up large pieces of apples)
1 Large sweet onion (Vidalia preferred), finely diced
1 green pepper, finely diced
3/4 cup brown sugar (dark preferrably)
2 1/2 Tblsp. Lee & Perrins Worcestershire sauce
2 1/2 Tblsp. Yellow or Brown Mustard
1 tblsp. Hot Sauce (I prefer Texas Petes or Loiusiana Hot Sauce)
2 tblsp. HomeBBQ.com Rib Rub (or your favorite BBQ Rub)
1 tsp Cayenne Pepper

The easy way to do this, is to combine all ingredients and cook on the grill or smoker 1 to 1 1/2 hours.
The second method would be to saute the onions and green peppers, then add them and cook until hot.

Enjoy!

BOURBON MARINATING OR BASTING SAUCE

July 5, 2008 by · Leave a Comment 

BOURBON MARINATING OR BASTING SAUCE (pulled fom BBQ List Archive)
BOURBON MARINATING OR BASTING SAUCE
 
2 tablespoons lard (oil can be used, slightly different result)
2 tablespoons, each hot red chili powder and mild red chili powder
1 onion finely chopped
1 tablespoon minced garlic
14 ounces tomato puree
1/2 cup worcestershire sauce
2 tablespoons cider vinegar
1/2 cup yellow mustard
1/2 cup firmly packed brown sugar
1/4 cup bourbon
2-3 drops liquid smokePlace the lard in a large, non reactive saucepan and saute the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using.This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It’s NOT a table sauce, but works best when cooked into the meat. Best with pork or beef.

Makes about 2 cups.

 

BBQ SAUCE by R Mailey

July 5, 2008 by · Leave a Comment 

 
BBQ SAUCE by R Mailey
BBQ Sauce
 
1 tbsp Olive Oil
1/8 Cup Red Onion finely chopped
1/4 Cup Cider Vinegar
1/4 Cup Yellow Mustard
3/4 Cup Ketchup
1/4 Cup Brown Sugar
2 tbsp Worcestershire Sauce
2 tbsp Lemon Juice
2 cloves Garlic, crushed
1/4 tsp Cumin 1 tbsp Balsamic Vinegar
1 tsp Liquid Smoke-Hickory

All BBQ Needs Is A Good Rub!

June 18, 2008 by · Leave a Comment 

herbs-spices

By Kevin Bevington

As the masses begin to uncover their bbq grills and smokers for the season of barbecue and Grilling, many wonder what will set theirs apart from the rest. The answer? A good rub can make a world of difference. Sure, a good barbecue sauce is still a good thing to have to compliment your meal, but the seasoning is the key.

A bbq rub, is commonly referred to as a dry marinade, many times, it can actually bring more flavor to your barbecue than a liquid marinade, especially when used in a similar fashion.
Read more

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