Some of my favorite recipes are available here. There will be more as time goes on. Most are not BBQ related but all are guaranteed good stuff!
Big Creek Beans
Six cans of pork and beans (16 oz.)
1 pound of pulled pork or chopped brisket
1 pound bacon
1 medium yellow onion
1 medium green pepper
1 medium red pepper
1 clove of garlic
3/4 cup sweet barbeque sauce (we use Blues Hog)
3/4 cup dark brown sugar
1/2 cup real maple syrup
4 tablespoons of your favorite BBQ rub (we use The Slabs "Perk Up Your Pork")
2 tablespoons black pepper
1 teaspoon Cayenne pepper
Cut bacon into small pieces and fry in a pan, retaining all grease. Add chopped onion, green pepper, red pepper and a finely chopped clove of garlic. Sauté until onion is translucent. Drain the cans of pork and beans and pour into a smoker-resistant pan (preferably a disposable aluminum pan). Add the bacon, peppers, onion and garlic. Mix in the remaining ingredients except for the pork or brisket and stir well. Finally, add in the meat and stir again. Place in a smoker uncovered for approximately three hours at 225 degrees, stirring once per hour. Hickory smoke works great. We have also used apple and cherry with tasty results. You can use an oven and bake at 325 degrees for about 90 minutes but we recommend the smoker for a great added level of flavor. Stir well before serving to mix smoke flavor throughout the beans.
Fried Morel Mushrooms
Hope you score a big load of morels!
1 big haul fresh morel mushrooms
2 lbs real butter
1 doz eggs
1 box saltine crackers
Morel Preparation - Wash and cut fresh morels in half, slicing long way. Soak in large bowl of salt water to remove and kill the little bugs, etc. hiding in them. Let soak in refrigerator for a couple hours.
Note: if you are not going to cook your morels within the next day or two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refrigerate. This prevents your morels from getting soggy and mushy.
Preparing the Feast - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a Ziploc bag and roll with a roller to finely crushed crumbs and place in large mixing bowl. Place a hand full of cut and cleaned morels into egg batter and coat well. Individually cover morels in cracker crumbs. Place in pre-heated skillet with the butter. Sauté for approximately 5 minutes over medium heat turning as needed. Note: add more butter as needed and be careful not to over heat the butter.
Serving Suggestions -You can eat 'em as fast as the cook can cook them. Great with burgers and fresh veggies.
Spent Grain Bread
If you're a home brewer or know someone who is and will give you some of their grains, this bread is highly recommended!
3/4 cup water (80º F)
1 Tbsp. Honey
1 Tbsp. Vegetable Oil
1/2 cup Wet Spent Grain (Wet is how they come from the mash)
2 1/2 cups Bread Flour
1 Tsp. Salt
2 Tsp. Active Dry Yeast (I usually use a little more so the loaf raises higher)
1 Tbsp. Wheat Gluten (Optional but suggested)
Use the same bread machine setting that you use for regular white bread. You can increase the recipe proportionately and bake in the usual way without a machine.
If you have dried the grains make the following changes:
1 cup warm water
1/3 cup Dry spent grain
Rest of the recipe is the same as for wet spent grains.
When I brew I usually measure out half cup portions of grain and put in small Ziploc baggies which I then put in the freezer so it will be ready anytime.
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