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.

A lot of people ask me what do we do with left over contest meat. I guess they think that we throw it away.  We don’t. Some contests let us hand out free samples., so we do. Some don’t. The ones that don’t we’ll bag the meat and take it home where it gets vac-packed and hits the deep freeze. We try to pack it in 2 and 4 serving bags. That way when we decide to have BBQ in the middle of winter, we don’t have to open a 10 pound bag of meat.

Sometimes we’ll give it away to family and friends. The organizers of the Central Illinois Bragging Rights contest, in Arthur Illinois, asks teams to donate their leftover meat to the town. They will vac-pack and freeze until Thanksgiving time. They’ll feed as much of the town as they can for free. Kinda like the local food bank.

Here is something we do once in a while with left over pulled pork.

Pulled Pork Hash

• 1 1/2 cup pulled pork (chopped into bite sized pieces)
• 2 to 3 potatoes, 1/2 inch diced
• 1 carrot diced,  green pepper, red pepper, 1/4 inch diced (optional)
• 1 medium onion, chopped
• 2 cloves of garlic, diced or pressed
• 1 chipotle pepper in adobo, diced (optional)
• salt and pepper to taste
• cooking oil

Preparation:

1. Put diced potatoes in a pot of cold water and heat to boiling. When water boils, drain, dry and cool. You don’t want to cook the potatoes all the way. You’ll cook them some more in a minute.
2. After the potatoes are cool and dry, brown them in some oil.
3. Add onions and cook for 2 or 3 minutes.
4. Add the rest of the ingredients, mix and cook until everything is warm and tender.

Note: You could add more jalapenos if you want. Serve with eggs for breakfast. OR You could add some of your favorite BBQ sauce while mixing the ingredients together and serve it as a sloppy Joe type of sandwich.