Category Archives: BBQ

Best Baked Beans! – Show 101

Best Baked Beans! – Show 101

Every time there’s a get together in my neighborhood the first thing that comes to mind, “I hope Linda brings her baked beans!” That’s how good these baked beans are! My friend and neighbor, Linda, graciously offered up her recipe so that I may share it with all of you. Linda titles the recipe “Sue’s Baked Beans” because she got the recipe from her sister Sue who got the recipe from their mom! No matter what the title it’s one great family recipe.

Just the thought of bacon, sauteéd onions and creamy beans and you’ve got my attention. These are a few of the ingredients that go into this Best Baked Beans recipe. Other key ingredients are brown sugar, honey mustard, garlic granules, and to balance out the whole dish  apple cider vinegar, of course.

It’s really fairly simple especially since the recipe calls for canned beans. Shhhh …no one has to know that, lol! These beans, in my opinion, taste like they are made from scratch. Our time is very valuable and if you can make baked beans that taste like this you’re one step ahead of the game. These best beaked beans are creamy, flavorful, and a wonderful balance between sweet and tangy making a great addition to grilled fish, chicken, pulled pork or sausages. These will become your go to baked bean recipe once you taste them!

For some other fun BBQ ideas, Homemade BBQ Sauce, Grilled-Marinated Steak on Skewers, Seared Sea Scallops or Stout Braised Pulled Beef Short Ribs and don’t forget to end the meal with some Homemade Hersheys Perfectly Chocolate Chocolate Cake topped with GHOST Peeps!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • Bush Beans – Vegetarian (large can undrained)
  • Black beans- 15 oz. can (drained and rinsed)
  • Kidney beans – 15 oz. can (drained and rinsed)
  • Butter beans – 15 oz. can (drained and rinsed)
  • Cannelloni beans – 15 oz. can (drained and rinsed)
  • Bacon – 8 slices Boars Head
  • 2 to 3 onions (chopped)
  • ½ cup cider vinegar (add more if you like tangy vs. sweet)
  • 2 to 3 tbls. honey mustard
  • ¾ cup brown sugar
  • ½ tsp. garlic powder
  • Ground pepper to taste

Directions:

  1. Add the 5 cans of beans to a large mixing bowl
  2. Cook bacon in skillet until crisp, drain on paper towels and then crumble into small pieces–save 2 tbls grease
  3. In the same skillet cook chopped onions in the 2 tbls bacon grease until soft
  4. Then add in the crumbled bacon, cider vinegar, brown sugar, honey mustard, garlic powder, and ground pepper and simmer for 10-15 minutes
  5. Pour this mixture over beans and mix well.
  6. Pour into baking crock or dish and bake at 350 degrees for one hour….delicious!

 

 

 

CT Style with Ryan & Kat Making Mediterranean Chicken Kabobs!

CT Style with Ryan & Kat Making Mediterranean Chicken Kabobs!

I’m always thrilled to be back on CT Style and that’s where I was this past Friday with Ryan Kristafer & Kat Cosley sharing one of my favorite recipes, Mediterranean Chicken Kabobs made with Greek yogurt. This recipe originated from a show I taped at a beach house right here in Madison two years ago with my friend Maria. It’s delicious on the grill outside and I show on easy it is to grill indoors using my “Lodge” reversible cast iron grill-pan.

I had a wonderful time in The Bender Kitchen meeting Kat Cosley, and as always, with Ryan Kristafer’s quick wit sense of humor he takes it up a notch! Having two little ones of her own Kat totally gets the convenience of being able to make different versions of these flavorful Mediterranean meals which can be made ahead for a busy family,

The Mediterranean Yogurt Chicken Kabobs are one of my all time favorites because it’s such a simple process and just so good for you! Marinate, skewer and BBQ…thats it! This recipe oringially came from Epicurious but as I always do, I tweaked it a bit when it was given to me adding in Spanish smoked paprika, a mild, sweet yet smokey spice thats gives a wonderful addition to the recipe.

 

The sides that go with the kabobs, the homemade tzatziki, hummus and green goddess sauce can be a great compliment to grilled steaks, pork or veal chops, scallops or any fish! These flavors really brighten up any dish. 

You can click on the links above to get to the recipe pages on my website that go with this live cooking segement on CT Style and they are also offered on the CT Style website as well.

You may be looking for something sweet after all these savory dishes so you should check out some of my other recipes like authentic Baklava, Chocolate Crackle Cookies, my own Chocolate Chip Cookie Creation, Drunk Blondie Bars, or Chocolate Pecan Pie

 

 

 

 

 

 

Easy Pulled Pork Sliders on CT Style!

Easy Pulled Pork Sliders on CT Style!

Showing you how to make summer sauces, a Bourbon BBQ & a Green Goddess Sauce, to go with Easy Pulled Pork Sliders topped with broccoli slaw is what I was doing today on CT Style! Teresa has that baby glow going on and Ryan always with the funny one liners, doing the cooking segment on CT Style is one of my favorite things about being The Traveling Epicurean.

The Easy Pulled Pork Sliders are made with tenderloins instead of a giant pork shoulder. The reason I love to do this is it’s so darn EASY! The tenderloins are cut in 1/2 then coated with a mixture of light brown sugar, Colemans Dry Mustard, onion & garlic granules, s & P. Placed into a large baking dish with a small 7.5 oz. can of cola poured into the dish. The Coca-Cola helps to keep it moist and gives it a little caramel flavor. It’s baked for 1 1/2 – 1 3/4 hours, cooled and shredded apart. At that time the Bourbon BBQ Sauce has finished simmering and just waiting to be poured of all the pulled pork and warmed thru…YUM! This recipe can easily be duplicated in your crock-pot as well!

I featured my homemade BBQ sauce on CT Style today because I really wanted to emphasis how easy it is to make your own BBQ sauce at anytime and not have to worry about making a trip back to the store when you can whip it up yourself! Add in some Bourbon and wow, how great does that taste. It’s definitely an adult taste so if you need to you can easily divide up the sauce for the kids adding in bourbon to the adult sauce only.

Now the green goddess sauce goes with out saying and once you taste it you’ll understand. This sauce will jazz up just about any dish you are making, grilled swordfish, salmon, chicken, beef, lamb, pork or veggies. It’s made all in a blender and when it sits in the frig for a few hours the flavors only get better.

The best way the make the broccoli slaw, in my opinion, is to buy the pre-packaged broccoli at the store and then just add mayo, cider vinegar (I also throw in some “seasoned” rice wine vinegar) and sugar and violá!

You’ll see how amazing these 4 recipes go together once to taste them in a slider…oh boy! Not to mention how gosh darn easy they are to make. You be the BBQ Slider King of the summer! Don’t forget to check out my oh so chocolatey homemade Hershey chocolate cake for dessert either…Enjoy!

 

 

BBQ Sauce – BEST Homemade Sweet & Tangy!

BBQ Sauce – BEST Homemade Sweet & Tangy!

It’s like BBQ sauce candy! My Homemade BBQ Sauce is the perfect balance of sweet, tangy and a little spicy! This recipe is one of my versions of a classic “Kansas City” style sauce, meaning it is a tomato based sauce with a sweetener and a vinegar. Ketchup, dark Molasses, brown sugar, cider vinegar and spices are the core ingredient’s that make up this delicious blend of barbecue sauciness. It’s not too sweet or too tangy and it has just a pinch of heat to remind you that it’s a BBQ sauce. It really can’t get any easier to make BBQ sauce then this here recipe. It will definitely make it hard for you to go back to the bottle stuff with the high fructose corn syrup. In fact, I guarantee that you will find yourself dipping that spoon back into the pot to get one more lick of this homemade sassy sauce!

One of my favorite things to do with this sauce is adding a couple tablespoons of bourbon in the last 5 minutes of simmering.  Everyone will be asking you for the recipe for sure! If you have a mix of adults and children spilt the sauce into 2 portions, keeping one with bourbon and one with out.

Using the liquid smoke, which is simple to find at your local grocer now a days, is ideal for emulating that smokiness you would get with outdoor barbecuing. I have you adding in chipolte chile powder and a Spanish smoked paprika too which gives off a delicate flavor to the sauce without being too overbearing.

The 3 basic BBQ sauce type’s out there are a tomato based, a vinegar based and a mustard based. Believe it or not, there actually is a mayo based as well. The “Kansas City” style is the tomato based and probably the most popular through out the U.S. There’s a “Memphis” style similar to Kansas City with the tomato base but a thinner, more vinegar type sauce. The actual vinegar and mustard type sauce’s are quintessential to the Carolina’s. South Carolina being partial to the mustard type sauce and North Carolina to the vinegar type sauce. Then there’s that white BBQ sauce that’s mayo based, a signature sauce of Big Bob Gibson out of Alabama.

Once you see how easy it is to make your own delicious, sassy BBQ sauce I have a feeling there will be no stopping you! Enjoy your summer with this introductory BBQ sauce recipe! You might want to tag team all this barbecuing with some crab cakes, zucchini spaghetti, or spanakopita, and end with my amazing blueberry pie made with my perfect pie crust in 5 minutes!!

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Ingredients:

  • 2 cups Ketchup
  • 2/3 cup light brown sugar
  • 1/2 cup dark molasses
  • 1/2 cup cider vinegar
  • 2 tbsp canola oil
  • 2 tsp liquid smoke
  • 1/2 tsp garlic granules
  • 1/2 tsp onion granules
  • 1/2 tsp chipolte chile powder (If you can’t find “chipolte” chile powder just use chile powder it will still be wonderful)
  • 1/2 tsp Spanish smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp finely ground black pepper
  • 2 dashes of Wocestershire sauce
  • 2 tbsp of Bourbon – If you are a party of adults …it’s AMAZING!

Directions:

  1. Put all above ingredients into medium sauce pan and whisk to combine
  2. Bring to a low simmer 20 minutes
  3. The sauce will be delicious in only 5 minutes – delvelops more depth of flavor by simmering longer!
  4. Basting your grilling meats in the last 3-5 minutes with BBQ is deal so as not to burn and oven cooking meats in the last 10 minutes (the sugars in the BBQ Sauce will burn if you put it on too early)

 

Maurice’s Piggy Park BBQ

Maurice’s Piggy Park BBQ

Maurice’s Piggy Park BBQ is real fine homemade gourmet BBQ with a mustard base sauce that makes you pucker, all awhile biting into a succulent piece of pork rib that just melts in your mouth. The savory hickory smoked flavor of their ribs is something you will definitely be back for with out a whole lot of time lapsing in between visits. The mustard-vinegar based sauce just grows on you and you can’t really put your finger on it so you just keep dipping into this sauce for another lick. I recently had the opportunity to eat here when my son Reilly and I met up with his tennis team in South Carolina for his National Team competition.

Well, I tell you, when I travel I want to visit places to eat where their heart and soul is served up to you on a plate.  To taste different foods from other regions is one of the most wonderful opportunities we get when we travel. If you are not into this kind of thing you ought to open your self up and try to appreciate new tastes and ways to prepare foods that have become traditions for people in that region. That’s what makes the world such a diverse place with so many different flavors to soak up.

I decided that during our stay in South Carolina I wanted to accomplish a few of things before heading back. First off, was having Southern BBQ, of course! The second was to get my son, Reilly, to Carowinds Amusement Park in North Carolina which would be an easy task since we were flying in and out of Charlotte and the third was to get in a couple rounds of golf! My friend Luanne, one of the other tennis mom’s, had the same point of view as me on the whole Southern BBQ thing and tasting new foods from where ever you happen to be traveling especially if you are miles away from where you live. On one of the afternoons at tennis practice much of our group was ready to hit up Chic-fil-A AGAIN! I am happy to say that didn’t even enter my mind nor did I go there during our stay in South Carolina. I looked at my friend Luanne , we began to laugh and said lets go, lets do REAL BBQ. She had already looked it up on her phone and it wasn’t far from The Cayce Tennis Facility so off we went in my rental car.

It was the tastiest meal I had on this trip to South Carolina and it totally lived up to my BBQ standards. I ordered the pork ribs, collard greens, and coleslaw and needless to say I wore much of it that mustard based BBQ sauce all over the front of my white with navy blue pinstripe cotton dress I had on. Too funny but it was definitely worth it…should have gotten a picture of that 🙂 The ribs  were moist and falling of the bone tender slathered in their mustard-vinegar sauce and I can’t help but love that hickory smoked flavor. The collard greens were delicious, earthy but not too bitter and the chopped style coleslaw was a refreshing balance with the mustard sauce from the ribs. Each item complemented one another very well! I did buy a bottle of Maurice’s Piggy Park BBQ sauce to take home with me. They have quite the assortment of sauces to choose from (shown below) but I bought the one I had that day. To my surprise I was able to get the yellow mustard stain completely out of my dress before it dried.

On the last day Reilly and I headed to Carowinds Amusement Park and he had the time of his life bravely riding on several loop coasters over and over again! We actually found another gourmet BBQ eatery in downtown Charlotte which was a bonus. I was also able to get in two rounds of golf during our stay so it was a wonderful trip all around. Don’t you forget to treat yourself to Maurice’s Piggy Park BBQ when you are in Cayce, South Carolina …you won’t regret it!

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