Summer Smoking And Grilling

[ness]

Some people like salad, but I think salad isn't food- it's what food eats.

Goodun!

[ness]

I gotta have baked beans with BBQ. I get a big can of plain Bush's baked beans, drain the liquid and add a BBQ sauce, brown sugar, a little mustard and sauteed onion. I load the beans into the smoker under the meat and let them go until they get crusty on top.

[Wheatenheimer]

I like to make what I call a smoked potato salad.

Brush about 4 taters with bacon drippings. Grill for about 1 hour or until they feel soft. Which ever comes first.

Keep an eye on them as you don't want them to burn and get black on one side. Just keep turning them occasionally.

When done, put in a bowl and mash up to your desired consistancy. I like mine a little chunky, the wife likes hers whipped.

Mix with your favorite tater salad mixings. I use bacon, green onions, black olives, roasted red peppers, 1/2 cup miracle whip or a dressed up ranch dressing, spicy brown mustard salt and pepper to taste.

For best results, as they say, make a day a head of time. It just gets better everyday its in the fridge!

That sounds yummy!!!! I am going to try that this weekend. What type of Potato's do you prefer? Baker's, Red's, Russet's, Yukon Gold's? Do you leave the skin on when you mash it up?

[dave potts]

Well those are some great sounding "sides" but all of you missed the best "side" of all. Cold Beer!!

Dave

[Andy & JoAnne]

I am definitely with the beer suggestion....but another is

Slice potatoes in 1/4 to 1/2 in layers, rub with olive oil or if available, like the Chief uses, bacon grease and salt and pepper to taste. Grill over the hot part of the fire until they are a little crisp on both sides then put on the "cool" side of the grill to finish cookig. 5 Minutes before the entree is done, cover with slices of your favorite cheese..I like provolone and pepper jack. Eat it like a steak.

Meat and Potatoes...cant go wrong!

[rps]

I have two pork shoulders going in my smoker and remembered this thread. I thought I would bump it and post a recipe I created for a sauce that adds to the meat instead of hiding the flavor.

Barbeque Sauce Like You’ve Never Had

I took an internet recipe for Carolina style mustard sauce and changed it to make it more "friendly" without changing the sweet and tart that I liked.

Ingredients:

1.5 cups yellow mustard

1.5 cups tomato sauce

1 cup (packed) brown sugar

1.5 cups apple cider vinegar

1.5 cups beer

2 Tbs. Chili powder

1 Tbs. black pepper

1 Tbs. Worcestershire sauce

1 Tbs. Liquid Smoke

4 Tbs. butter

1 Tbs. Franks Red Hot sauce

1/2 tsp. onion powder

1/2 teaspoon garlic powder

Method:

Combine all ingredients in a non-reactive sauce pan and simmer over low heat without boiling for 30 minutes. The sauce will need to rest for a few hours in the refrigerator so the vinegar softens and melds.

Yield will be 3.5 pints of sauce.

[jpb2187]

Good post RPS. Sweet and tangy sauces are the best.

My favorite side is one my Grandmother used to make all the time.

Squash Zucchini Casserole

Slice up both squash and zucchini in thin slices, saute in some olive oil and garlic. Drain the moisture and place into a baking dish. Season with salt and pepper. Cover with mozzarella cheese, then top with an Italian Breadcrumb and melted butter mixture. Bake until golden brown and gooey.

[jerry241]

Wow... Y'all are killing me I'm sitting at a truckstop in okc waiting to unload in the morning. I will be lucky to get a cheeseburger for lunch and y'all are posting all this..... Well maybe next weekend I can try some of these recipes

[jdmidwest]

I have two pork shoulders going in my smoker and remembered this thread. I thought I would bump it and post a recipe I created for a sauce that adds to the meat instead of hiding the flavor.

Barbeque Sauce Like You’ve Never Had

I took an internet recipe for Carolina style mustard sauce and changed it to make it more "friendly" without changing the sweet and tart that I liked.

Ingredients:

1.5 cups yellow mustard

1.5 cups tomato sauce

1 cup (packed) brown sugar

1.5 cups apple cider vinegar

1.5 cups beer

2 Tbs. Chili powder

1 Tbs. black pepper

1 Tbs. Worcestershire sauce

1 Tbs. Liquid Smoke

4 Tbs. butter

1 Tbs. Franks Red Hot sauce

1/2 tsp. onion powder

1/2 teaspoon garlic powder

Method:

Combine all ingredients in a non-reactive sauce pan and simmer over low heat without boiling for 30 minutes. The sauce will need to rest for a few hours in the refrigerator so the vinegar softens and melds.

Yield will be 3.5 pints of sauce.

Non reactive sauce pan. Don't want Teflon to taint that mix. Sounds good, but takes too long. I had to BBQ some ribs tonight while cleaning catfish, fixing a torqued trolling motor that hit a stump, charging the batteries, picking garden, and trolling around on here. I am just going to slather the ribs with some good ole Branson Ozark Recipe BBQ sauce.

[rps]

"

Non reactive sauce pan. Don't want Teflon to taint that mix. Sounds good, but takes too long. I had to BBQ some ribs tonight while cleaning catfish, fixing a torqued trolling motor that hit a stump, charging the batteries, picking garden, and trolling around on here. I am just going to slather the ribs with some good ole Branson Ozark Recipe BBQ sauce.

Some things do not turn out well if made in cast iron.

Don't know Branson Ozark recipe but I'll make a note to try it.