Jump to content
  • entries
    3
  • comments
    34
  • views
    3,865

Chapter 3: BBQ and Nothing BUTT (Pork, smoking, Beans and Brining...)


deathcat

378 views

What? He's at it AGAIN!?! Where's my Drool Bib??  

18 members have voted

You do not have permission to vote in this poll, or see the poll results. Please sign in or register to vote in this poll.

BEST BBQ BEANS… EVAAAAAAR

• 8 Oz. Hickory Or Applewood Smoked Bacon

• 1 Lb Flat Iron Steak Or Smoked Brisket Or Beef Stew Meat (Chopped into ½ inch Cubes)

• 8 Oz. Smoked Pulled Pork

• 1 Tsp Steak Seasoning

• 1 Cube Chipotle Seasoning Bullion (Found in the Mexican section in a small reddish box)

• 8 Oz. Smoked Link Sausage (Diced into ½ inch cubes)

• 3 Tbs. Bacon Drippings

• 1 Lg. Sweet Onion Chopped

• 1 Lg. Chopped Green Bell Pepper

• 1-2 Jalapeno(s) Fine Diced (Seeded For Less Spicy)

• 2 ea Cans Bush's Baked Beans (28 Ounce)

• 1 ea Bottle Baby Ray’s BBQ Sauce (20 Ounce) Or 3 Cups Of Your Favorite/Homemade

• 1 C. Packed Brown Sugar

• 1 C. Honey

• ½ C. Rum

In a large stock pot, on medium heat, add the Canned Beans, the BBQ Sauce, brown sugar, Chipotle bullion, honey and rum and stir. Meanwhile, fry the bacon in a skillet until fairly crisp, then drain on paper towels while reserving 3 tablespoons of the drippings. Crumble the bacon and add to stock pot. Add the onion, green bell peppers and jalapeno to the bacon grease and sauté for about 7 mins on medium heat until tender. Place sautéed veggies into a stock pot. Sprinkle steak with the seasoning. In the skillet, cook the steak and sausage until done medium, 5 mins on medium heat or until beef is medium rare (it will finish cooking in the stock pot). Add the cooked meat to the stock pot, stir well and reduce heat to low and heat through. If you do this 1 day ahead, refrigerate and reheat, the beans will thicken, and be more flavorful!

Serving Suggestions: Serve with Pulled Pork Sandwiches, Roaster Chicken, Smoked Brisket, Babyback ribs, Cornbread Muffins, Grilled Corn on the Cob.

SERVINGS: Approximately 15 1-cup Servings

HOMEMADE SWEET AND KICKIN’ BBQ SAUCE

• 2 cups Cider Vinegar

• 2 C. Packed Brown Sugar

• 1 C. Ketchup

• 1 can Root Beer

• 2 TBS Honey

• ½ C. Dark Rum

• 4 oz Mick’s Pomegranate Pepper Jelly

• 2 TBS. Tiger Sauce (Asian Food Section)

• 1 ea Minced and seeded Jalapeno Chili

• ½ C. Minced Sweet Onion

• 1 ea Clove minced Garlic

• 1 TBS Olive Oil

In a large sauce pan, over medium high heat, sauté the Onion and garlic for about 5 min until translucent. Add the remaining ingredients and bring to boil. Reduce heat and simmer for at least 20 mins. If BBQ sauce is too thin, add more sugar and honey, in proportionate amounts (1 cup sugar, 1 TBS Honey). For a bit more kick, don’t seed the chili or add 1 tsp Cayenne chili powder.

Serving suggestions: Over any BBQ Pork, Beef or Chicken; or add to BBQ Beans.

Servings: Enough

PORK BRINE

• ¼ cups Kosher Salt

• 1 cup Brown Sugar

• 1 cup Honey

• Enough Warm Water to Cover Pork (2-3 Qts)

• 1 Tbs Black Peppercorns

• 2 Tbs Minced Garlic

• 1 can Chipotles in Adobe Sauce (Rough Chopped)

• 1 Large Sweet Onion, sliced Thick

• 1 ea Pork Shoulder Roast (5-6 lbs)

Fill Stock pot about ½ full with warm/med hot water and then add salt and sugar. Stir till dissolved (approx 20 min). Add other ingredients and Pork, cover and place in refrigerator. Leave in brine for at least 8 hours and up to 4 days. Remove from brine 1 hr prior to cooking, pat dry with paper towels and pour out brine and wash stockpot.

This can be used for Ribs, Pulled Pork, Grilled Pork chops or even a BBQ Pork Tenderloin.

SMOKED PULLED PORK

• 1 ea 5-6 pound bone-in pork shoulder roast (Brined is best for moist meat)

• 1 ea Your favorite Pork Rub (Favorite Premade – Jimbo’s Hickory Flavor)

• 20 oz. Your Favorite BBQ Sauce or Homemade type BBQ Sauce

• 1 ea Bag of Apple Wood (chunks are best but chips are fine if you soak them in water for at LEAST 30 mins)

Take the Pork Roast and place it on a cutting board. Make sure it is dried off sufficiently from the brine. Take several Tbs. of your rub in your palm and start applying it directly to the surface of the meat. Rub it around until the whole thing including ends is covered. Using the indirect grilling method, place meat over no heat and coals or gas burner over another side, and start the wood smoking directly on coals or in a smoker box for gas grills (Add more chips/chunks as the smoke lessens). Use low heat or small amounts of charcoal/briquettes for this method. Cover the lid and let the smoke roll over the meat. Turn the meat every hour for about 6 hours (check with instant read thermometer until meat registers about 175-180⁰) Remove the meat to the cutting board and cover for at least 30 mins to allow the juices to soak back into the meat. When ready, place in a large casserole dish, take 2 forks and use them to pull the meat apart. If cooked long enough, it should fall off the bone, and shred easily. You can eat it like this, or add the BBQ sauce and mix into the meat to make BBQ Pulled Pork.

*If the meat doesn’t shred easily, you can pressure cook it with 1 cup of beer for 30 min or put in slow cooker with 1 cup of beer and cook for 1-2 more hours on high.

Serving suggestions: Pulled pork sandwiches (with or w/o BBQ Sauce) or add to BBQ Beans.

Servings: A lot :ehm:

10 Comments


Recommended Comments

Guest
Add a comment...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...