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Sides
Beans to go with the grillin'
What's a holiday gathering without beans? If you'd like to go vegetarian, the beef and bacon can be omitted. You can also play around with the seasonings to make the dish as spicy as you wish!
These can even be a meal in themselves if you just want something easy.
These can be made ahead of time, and in fact really are best the day after cooking, after the flavors have melded a bit.
Ingredients
1 lb. ground beef
1 lb bacon (cut into 1 inch pieces)
1 cup chopped onion
2/3 cup light brown sugar
2/3 cup white sugar
1 tsp. chili powder
2 16oz cans kidney beans (drained)
2 16oz. cans pork and beans
2 16oz. can butter beans
½ cup catsup
½ cup BBQ sauce
4 tbsp. mustard
4 tbsp. molasses
¾ tsp. kosher salt
½ tsp. black pepper
Directions
Brown ground beef, drain.
Brown bacon, remove from skillet and reserve about 1 tbsp. of the grease.
In the grease, cook onion and green pepper and cook till tender. Drain and add to beef and bacon.
Drain beans (except the pork and beans). Add all to the beef, bacon, veggie mix.
Combine sugars, catsup, BBQ sauce, mustard, molasses, salt and pepper. Mix well. Add to the remaining ingredients.
Either:
A.) Pour into 3 qt. casserole dish. Bake at 350 degrees for 1 hour
or...
B.) Put into a crock pot and cook on low 4-5 hours
What's a holiday gathering without beans? If you'd like to go vegetarian, the beef and bacon can be omitted. You can also play around with the seasonings to make the dish as spicy as you wish!
These can even be a meal in themselves if you just want something easy.
These can be made ahead of time, and in fact really are best the day after cooking, after the flavors have melded a bit.
Ingredients
1 lb. ground beef
1 lb bacon (cut into 1 inch pieces)
1 cup chopped onion
2/3 cup light brown sugar
2/3 cup white sugar
1 tsp. chili powder
2 16oz cans kidney beans (drained)
2 16oz. cans pork and beans
2 16oz. can butter beans
½ cup catsup
½ cup BBQ sauce
4 tbsp. mustard
4 tbsp. molasses
¾ tsp. kosher salt
½ tsp. black pepper
Directions
Brown ground beef, drain.
Brown bacon, remove from skillet and reserve about 1 tbsp. of the grease.
In the grease, cook onion and green pepper and cook till tender. Drain and add to beef and bacon.
Drain beans (except the pork and beans). Add all to the beef, bacon, veggie mix.
Combine sugars, catsup, BBQ sauce, mustard, molasses, salt and pepper. Mix well. Add to the remaining ingredients.
Either:
A.) Pour into 3 qt. casserole dish. Bake at 350 degrees for 1 hour
or...
B.) Put into a crock pot and cook on low 4-5 hours
Do you ever bbq for breakfast...
Some of us here are "enjoying" cold low temp & snow so we need a warm & comforting breakfast...what did you have today....
A simple warming breakfast here:
scrambled eggs with chives & cheese
potato,red pepper,onion & garlic with 2 slices bacon
and yellow delicious apples with pecans
A simple warming breakfast here:
scrambled eggs with chives & cheese
potato,red pepper,onion & garlic with 2 slices bacon
and yellow delicious apples with pecans
Cedar Plank Fish with Whisky Marinade
Cedar Plank Salmon with Whisky Marinade
Ingredients
Cedar planks 2
water as much as neededt
Whisky marinade
1. Canadian whisky 1 cup
2. Maple syrup 1/2 cup
3. Soy sauce 1/3 cup
4. Olive oil 1/4 cup
5. Parsley flakes ( fresh) 1/4 cup finely chopped
6. Sweet or regular chili sauce 3 tbsp
7. Pepper 1/2 tsp
Salmon fillets ( about 4 oz each) 8
or you can use side of a salmon skin removed and cut into 8 equal pieces ( 2 lb.)
Place cedar planks in a large container , add enough water to cover. Weight planks with heavy cans to keep submerged. Let stand for 6 hours or overnight to soak.
Whisky marinade
Combine the 7 ingredients into a bowl. Mix well.
Place the salmon into a shallow dish and pour marinade over top. Turn until coated. Cover.
Marinade in the fridge for 30 minuted turning occasionally.
Drain and discard marinade.
Heat the barbecue to medium low. Place the salmon onto prepared cedar planks on ungreased grill. Close lid and cook for 15 to 30 minutes until salmon flakes easily when tasted with a fork.
I did not use salmon but did use daughters steelhead....
but ...bbq acted up...the fuel source so
had to put it on the smoker instead....the end results were yummy
Ingredients
Cedar planks 2
water as much as neededt
Whisky marinade
1. Canadian whisky 1 cup
2. Maple syrup 1/2 cup
3. Soy sauce 1/3 cup
4. Olive oil 1/4 cup
5. Parsley flakes ( fresh) 1/4 cup finely chopped
6. Sweet or regular chili sauce 3 tbsp
7. Pepper 1/2 tsp
Salmon fillets ( about 4 oz each) 8
or you can use side of a salmon skin removed and cut into 8 equal pieces ( 2 lb.)
Place cedar planks in a large container , add enough water to cover. Weight planks with heavy cans to keep submerged. Let stand for 6 hours or overnight to soak.
Whisky marinade
Combine the 7 ingredients into a bowl. Mix well.
Place the salmon into a shallow dish and pour marinade over top. Turn until coated. Cover.
Marinade in the fridge for 30 minuted turning occasionally.
Drain and discard marinade.
Heat the barbecue to medium low. Place the salmon onto prepared cedar planks on ungreased grill. Close lid and cook for 15 to 30 minutes until salmon flakes easily when tasted with a fork.
I did not use salmon but did use daughters steelhead....
but ...bbq acted up...the fuel source so
had to put it on the smoker instead....the end results were yummy
grilled pork loin
Beans
fry up some bacon ends and add a chopped onion
one sm can pork & beans
and
one sm can rinsed black beans
slaw
cabbage sliced with Newmans Own light balsamic vinaigrette
pork loin , marinated 1-3 days
used this marinade :
INGREDIENTS:
5 large garlic cloves
1 tsp salt
¼ cup dry red wine
¼ cup balsamic vinegar
1 tbsp soy sauce
1 tsp honey
with a nice Chardonnay
A little fish tale
Smoking daughters trout takes a little longer in colder weather
MOM has to learn how to fillet better.... picked out the bones
MOM has to learn how to fillet better.... picked out the bones
for those beer drinkers
I'll have to get a ladder & take it off the wall and get a better photo someday
Smoking Cs trout
I used this recipe I found in the files but changed it a tad:
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I use a simple brine:
1 cup "Non-Iodized" salt.
2 gal cold water
2 cups dark brown sugar
Combine all ingredients and let stand about 30 minutes. It is important to use the right kind of salt. Also, don't poor the brine in metal; use a plastic container to soak the fish.
People argue about whether to put flavorings in the brine. I prefer to put the flavorings in the dippin' sauces, so folk can have a choice.
Marinate fish in brine for 12 - 24 hours stirring or agitating every 2 to 4 hrs or so. Remove fish from brine and rinse brine off thoroughly in cold running water.
Let fish air dry for at least 1 hour, you want the flesh to get a "tacky" surface on it.
Place it on the smoker.
posted by paddrick
over 2 years ago
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my changes were to add to the brine 12 dry Juniper berries , 1'2 tsp. red pepper flakes and 2 Bay leaves
I did everything elst in the recipe until I set the fish on the smoker grates
then I added a tiny sparse pinch of turbunado sugar & mesquite seasoning
________________________________________ ___________________
we will see how it turns out....the smoke smell is filling the air outside
