Section 15

FAQ OF THE INTERNET BBQ LIST

Version 2.0

Section 15

What Goes Well With Barbecue?

15. What goes well with barbecue?

15.1 Coleslaw

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[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

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[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

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[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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BBQ FAQ Ver 1.0, 2.0 ©1997, 1998 William W. Wight. All rights reserved.

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