BBQ411 Recipe Book

This recipe is a inspired by a recipe by Chris Lilly. This recipe uses left over pulled pork. You could use just about anything. As a quickie, you could used canned pork and beans but that wouldn’t as much fun or taste as good.

Ingredients:

* 2 cups pulled pork, chopped
* 1 medium onion, small dice
* 3 cloves garlic finely chopped (use more or less if desired)
* 2 cans kidney beans
* 2 cans pinto beans
* 1/2 cup brown sugar
* 1/4 cup pure maple syrup
* 1/4 cup barbecue sauce (I used Sweet Baby Ray)
* 1/4 cup ketchup
* 1/4 cup Worcestershire sauce
* 1 tablespoon yellow mustard
* 6 green peppers (or mix of green, red & yellow)
* butter

Preparation:

Set up your grill for indirect cooking with a medium high heat.

1. Open, drain and dump the cans of beans in a large bowl.
2. Saute onions a frying pan in the butter 5 or 6 minutes add the garlic and saute 2 to 3 more minutes.
3. Add the pork and mix with onion & garlic. Cook for another 4 or 5 minutes. Let cool. You aren’t cooking the pork. Just heating it up to help mix the flavors.
4. Add onion pork mixture to beans.
5. Add everything else to bean bowl except green peppers and mix well.
6. Cut the tops off of the peppers, remove the seeds and ribs. Discard tops, seeds and ribs.
7. Remix beans and place into the green peppers. Place the stuffed green peppers into an 8×8 inch pan.

Put the pan on the cool side of the grill and close the cover. Cook for about 20 minutes. Rotate and cook for about another 20 minutes. The peppers are done when they are soft and the tops of the beans look a little crusty.

Note: To make this a vegan dish, omit the pork and saute diced carrots, celery and mushrooms with the onions and continue as described.

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepper

Combine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, think, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean, or even sterile, jars and store in the refrigerator. It will keep for several months.

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onion

Place all the ingredients into a bowl and mix them together with your hands. Store in a plastic or glass container til ready to use. Makes 2-3/4 cups.

This is a good starter rub, but feel free to personalize it and make it your own. Add some of your favorite herbs or ground dried smoked chiles. Just make sure you keep the sweet, savory, and spicy flavors in balance.

Ingredients:
1/2 cup paprika
1/4 cup Kosher salt, finely ground
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne

Preparation:
Mix all ingredients and store tightly covered container.

Ingredients:
1/2 cup apple jelly
1-8 ounce can tomato sauce
1/4 cup sweet rice wine vinegar
1 tablespoons light brown sugar
2 tablespoons apple juice
1 teaspoon grated fresh ginger
1 teaspoon Louisiana hot sauce
1/2-teaspoon sea salt

Preparation:
Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.

(This recipe came from Paul Kirk’s website www.baron-of-bbq.com)

Here is something a little different.

2 cups of your favorite barbecue sauce
1 1/2 cups pulled, shredded, diced smoked pork butt
1 pound cooked spaghetti

In a sauce pan heat barbecue sauce and pork. Mix sauce with spaghetti. Garnish with some chopped onions or what ever.

Note: You could use diced smoke brisket in place of pork.

2 dozen large peeled (tails left on)
minced zest and juice of 1 lemon
1/4 teaspoon of salt
4 to 6 ounces of thinly sliced prosciutto (cut in half horizontally)
(smoker at 200 degrees)

Toss shrimp in zest and lemon juice. Wrap each shrimp in one piece of prosciutto. Put several wrapped shrimp on a water soaked skewer. You could wut individual shrimp on individual water soaked tooth picks. Smoke at 200 degrees for 15 to 20 minutes or until shrimp is cooke through and prosciutto is crisped.