[I hear that coleslaw is a favorite side dish with barbecue. Got any good recipes?]
Kit Anderson--
This is the recipe for coleslaw from Corky's in Memphis. This is the best slaw I've
tasted. Many ingredients are the same in other slaws--the difference must be the celery
seeds, vinegar, and mustard. Don't leave anything out. It is perfect.
Corky's Coleslaw
Amount
Measure
Ingredient
Preparation Method
1
medium
head of green cabbage
shredded
2
medium
carrots
grated
1
medium
green pepper
finely diced
2
tablespoons
onion
grated
2
cups
mayonnaise
3/4
cup
sugar
1/4
cup
Dijon mustard
1/4
cup
cider vinegar
2
tablespoons
celery seeds
1
teaspoon
salt
1/8
teaspoon
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 coleslaw recipe that is really good. No sugar. Hardly any mayonnaise.
Kit's Coleslaw
Amount
Measure
Ingredient
Preparation Method
2
ounce
peanut oil
1/2
ounce
lime juice
1/2
ounce
cider vinegar
1/2
teaspoon
mustard
1/4
teaspoon
celery salt
1
ounce
mayonnaise
salt and pepper
1
dash
paprika
1
head
cabbage
shredded
1
small
onion
minced
2
each
jalapenos, (or more)
seeded and minced
Mix first 8 ingredients and whisk. Pour over remaining ingredients.
Better if made 12 hours ahead.
===============
Jack's Coleslaw
Amount
Measure
Ingredient
Preparation Method
1/2
small
head green cabbage
shredded
1
each
red bell pepper
julienned
1
each
yellow bell pepper
julienned
2
tablespoons
fresh dill
1
tablespoon
dill seed
1/2
tablespoon
chipotle powder
1/2
cup
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.
Source: Grillin' and Chillin' TV-FOOD Network
15.2 Beans
--------------------
[Somebody told me about smoking beans. How do I do that?]
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 barbecue 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
Measure
Ingredient
Preparation Method
6
canned
Jalapeno peppers
1/2
teaspoon
cayenne pepper
1
teaspoon
black pepper
1
tablespoon
chili powder
2
pounds
pinto beans, dry
1/2
pound
salt pork
cubed 1x1x1/4"
2
medium
onions
chopped
2
cloves
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.
================
George Tracy--
Here is a recipe for barbecued beans from "John Willingham's World Championship
Barbecue" book.
John Willingham's Sweet & Sassy Beans
Amount
Measure
Ingredient
Preparation Method
1/4
pound
breakfast sausage or bacon
crumbled
1/4
cup
onion
diced
1/4
pound
smoked pork butt
pulled and chopped
4
cups
pork 'n beans
1/4
cup
sweet barbecue sauce
1/2
cup
molasses
1 1/2
tablespoons
W'HAM Mild Seasoning
OR a mild barbecue rub
1/2
teaspoon
Liquid Smoke, (optional)
Preheat the oven to 350F. In a large skillet, cook the sausage and onion over
medium-high heat for 5 to 6 minutes until the sausage is browned and the onion softened.
Add the pork and cook for 2 to 3 minutes longer until the meat is just heated through. Set
aside. In a large bowl, combine the pork and beans, sauce, molasses, seasoning mix and
liquid smoke, if using it. Stir well and transfer into a deep casserole. The dish should
be large enough to hold the mixture so that it is no deeper than 4 inches and no shallower
than 2 inches. Add the sausage/pork mixture. Stir well. Cook in the oven, covered, for
2-1/2 hours until hot and bubbling and the flavors are well-blended.
[Editor—If you're smoking some meat, put the beans in the smoker to cook. You'll
get a delicious smoky flavor.]
==============
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 saucepan on the stove. Include all the liquid from the beans.
Add 1/2 cup of your favorite tomato-based barbecue sauce and 1/4 cup of 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 fresh
beans to the surface so all the beans get some smoke flavor. Simple and one of the best
side dishes you can make.
-------------------
[Can someone help me with my beans? I've tried everything but they keep falling through
the grill of my smoker.]
Editor--
What can we say here, except that some people should just get a different hobby.
15.3 Chili
--------------------
[Does chili taste better when made with smoked meat?]
Ken Haycook--
Yes! The best chili is made with slow-smoked brisket.
Ken Haycook's Award Winning Chili - aka Garden Fresh Chili
Amount
Measure
Ingredient
Preparation Method
3
pounds
smoked beef brisket
diced
2
cloves
garlic
minced
1
teaspoon
black pepper
2
tablespoons
cumin
1
teaspoon
ginger
1
tablespoon
red pepper flakes
1
small can
tomato paste
1 1/2
cup
boiling water
1
medium
tomato
diced
4
ounce can
V8 juice
3/4
cup
onion
diced
1
tablespoon
salt
3
tablespoons
chili powder
1
tablespoon
paprika
1
tablespoon
dry mustard
1
teaspoon
oregano
1
large can
tomato sauce
1/2
can
cheap beer
1
each
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.
15.4 Corn
--------------------
[Any ideas on not-too-spicy side dishes besides beans, slaw and salad? Veggies, maybe?]
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 it 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.
Try to pick out some really good and naturally sweet corn. That plays a great role in
how good the end results will be. If you are in doubt as to when the corn is done, don't
panic. Just take one off the grill and check it. Do a taste test.
15.5 Potatoes
--------------------
[How about a recipe for cooking potatoes on a grill?]
Robin Carr--
Grilled Cajun Potato Wedges
Amount
Measure
Ingredient
Preparation Method
3
large
russet potatoes
about 2 1/4 pounds
1/4
cup
olive oil
2
cloves
garlic
minced
1
teaspoon
salt
1
teaspoon
paprika
1/2
teaspoon
dried thyme leaves
crushed
1/2
teaspoon
dried oregano leaves
crushed
1/4
teaspoon
black pepper
1/8
teaspoon
ground red pepper
2
cups
mesquite chips
Prepare barbecue grill for direct cooking. Preheat oven to 425F.
To prepare potatoes, scrub under running water with stiff vegetable brush; rinse. Dry
well and do not peel. Cut potatoes in half lengthwise with chef's knife; then cut each
half lengthwise into 4 wedges. Place potatoes in large bowl. Add oil and garlic; toss to
coat well. Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in
small bowl. Sprinkle over potatoes, toss to coat well. Place potato wedges in single layer
in shallow roasting pan. (Reserve remaining oil mixture left in large bowl.) Bake in oven
for 20 minutes. Meanwhile, cover mesquite chips with cold water; soak 20 minutes. Drain
mesquite chips; sprinkle over coals. Place potato wedges on their sides on grid. Grill
potato wedges, on covered grill, over medium coals 15 to 20 minutes or until potatoes are
browned and fork-tender, brushing with reserved oil mixture halfway through grilling time
and turning once with tongs.
--------------------
[Got any real good potato salad recipes?]
Danny Gaulden—
Gaul Darn Delicious Tater Salad -- ala Rock
Amount
Measure
Ingredient
Preparation Method
2
pounds
potatoes, boiled
peeled, chopped to 1/2"
2
hard boiled eggs
one per pound of potatoes
1
teaspoon
salt
1/8
teaspoon
black pepper
2
tablespoons
sweet relish
1/2
ounce
yellow mustard
2
ounce
red peppers, pickled red cherry
chopped
1/2
cup
celery
chopped
1/4
cup
miracle whip + or depending
on wetness of potatoes
1/2
ounce
red onions
chopped (optional)
Add all ingredients to large bowl or tub, and mix by hand. Chill over night and serve.
15.6 Rice Dishes
--------------------
[Anybody got a recipe for rice that goes good with barbecue?]
Glenn Manning--
Dirty Rice Dressing by Danny Gaulden
Amount
Measure
Ingredient
Preparation Method
1/2
pound
chicken gizzards
1/2
pound
chicken livers
1/2
pound
ground pork
2
medium
onions
chopped
2
ribs
celery
chopped
1
bell pepper
chopped
2
cloves
garlic
minced
1 1/2
cups
uncooked rice
3
cups
giblet stock water
2
teaspoons
cayenne pepper
2
teaspoons
salt
1 1/2
teaspoons
black pepper
1
teaspoon
paprika
1
teaspoon
dry mustard
2
stalks
green onion
chopped
2
sprigs
parsley
chopped
Place giblets (gizzards and livers) in 3 cups boiling water. Boil until tender (about
20 minutes). Remove giblets and save water as stock. Separate and chop liver and gizzards.
Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes.
Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little
butter, and simmer for about ten minutes. Add the stock, and simmer for five minutes. Add
the rice, chicken livers, green onions, and parsley. Stir and simmer five minutes. Cover
and reduce to a low heat level. Cook until rice is fluffy (about 10 minutes or more).
NOTES: Some people get turned off with giblets--don't let this fool you. It is very
good, and a treat to enjoy. I love this stuff.
15.7 Vegetables
------------------
[Can you give me some pointers on smoking vegetables
Kit Anderson--
"Smoke and Spice" and Chris Schlesinger's books cover smoking
vegetables--check them out. Most vegetables can be smoked with tremendous results. Use
temperatures of 200-220F. The time depends on the size of the pieces. Here are some
general guidelines gleaned from "Smoke and Spice". They should be rubbed with
oil or Italian dressing before cooking so that they don't dry out or stick to the grill.
Most vegetables can also be grilled directly at higher temperatures but this is a
different flavor than smoking.
Whole sweet or white potatoes--prick with fork, rub with oil and smoke 2 hours.
Quartered potatoes--rub with oil and season and smoke for 40 minutes.
Large onions--cut in half, wrap in foil and smoke 30
minutes--open foil flat, season, and continue smoking for another 40 minutes. Sliced
onions--rub with oil and smoke 40 minutes.
Artichokes--trim tips, soak in olive oil and lemon juice for 1 hour and
smoke for 1 1/2 hours, then steam over boiling water 30 minutes.
Corn with the husk on--peel back husk to remove silk, then soak in
water for 2 hours. Rub with oil and reposition the husk and smoke for 1 hour. Corn with
husk off--blanch in boiling water for two minutes, then rub with oil and smoke for 30
minutes until golden brown.
Eggplant--slice 1/2" thick, lightly salt and allow to drain in
colander for several hours. Rub with vegetable oil, season, smoke for 40 minutes.
Peppers--bell and chiles. Rub with oil and smoke for 40 minutes.
Mushrooms--especially portabellas, marinate in oil-based dressing for 1
hour and smoke for 20 minutes.
Squash--cut in half, do not remove seeds, rub cut surfaces with oil and
smoke cut side down for 2 hours.
Zucchini--rub with oil and smoke for 1 hour.
Tomatoes--cut in half, rub with oil, smoke for 20 minutes.
==============
Danny Gaulden—
Vegetables are easy to do in the smoker. Try these:
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. 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.
15.8 Cornbread
--------------------
[Can someone give me a recipe for a good cornbread to serve with my barbecue?]
Earl Cadenhead--
Smoke Stack Jack's Manna From Heaven Crackling Corn Bread
Amount
Measure
Ingredient
Preparation Method
1
cup
all-purpose flour
1
big pinch
salt
1/2
teaspoon
baking soda (heaping)
1
teaspoon
double acting baking powder
1 1/2
tablespoons
brown sugar or
1 tsp. white sugar
1
cup
cornmeal-yellow,
blue, or white
2
large
eggs
1 1/2
cups
buttermilk
3
tablespoons
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 barbecue 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.
You can download all the recipes in
this FAQ Click here
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