Pariah
Member
Having a 4th of July cookout at my mother's place and I've been tasked with making sides. Her boyfriend recently got a smoker and he wants to char the flesh, so I've been demoted to sides and dessert.
I am making: BBQ baked beans because they are a classic, smoked sweet potato salad and pecan pie. My wife is making her regular potato salad (yuck!) that I have no clue how she makes it because I despise regular potato salad, but word is is that it's fire.
BBQ beans:
2 tablespoons cooking oil
1 large onion, diced
1 red bell or poblano pepper, diced
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced or Lil Smokies
Three 15-ounce cans pork and beans, drained
1/2 cup ketchup
1/2 cup light molasses
1/4 cup light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons mustard
Hot sauce or diced hot peppers to taste
Mix ketchup, molasses, brown sugar, mustard, hot sauce and vinegar in a bowl.
Saute onions and peppers until good and tender. Add garlic and cook a minute or so until it smells amazing. Put in sauce bowl.
Meanwhile, fry up your sliced smoked sausage until crispy. Add to to sauce.
Add drained beans to sauce and mix. Pour into pan. Throw on smoker until bubbly, or cook in oven at 350° until bubbly, about 45ish minutes. If cooking in oven, a little liquid smoke (sin) is a good idea.
Smoked sweet potato salad:
Rub:
2 tablespoons paprika
2 teaspoons kosher salt
1 tablespoon brown sugar
1 teaspoon coarse ground black pepper
1 teaspoon chipotle chile powder
1/2 teaspoon dry mustard
Aioli/sauce:
2 minced chipotle peppers in adobo sauce
1 tablespoon adobo sauce from the can
1 teaspoon kosher salt
1/4 teaspoon coarse black pepper
3/4 cup crispy bacon crumbles
2 green onions, thinly sliced
3/4 cup mayo
2 tablespoons whole grain mustard
Sweet potatoes:
2 large sweet potatoes (2#), 1/3" diced
1 tablespoon olive oil
Mix rub ingredients.
Mix aioli ingredients.
Parboil your sweet potatoes until just barely tender. Drain. Toss in oil. Add rub and toss to coat.
Smoke over moderate heat until tender like you would for potato salad. If not smoking, boil until potato salad tender tender and add a little liquid smoke (still a sin) to aioli.
Mix everything together and chill.
I am making: BBQ baked beans because they are a classic, smoked sweet potato salad and pecan pie. My wife is making her regular potato salad (yuck!) that I have no clue how she makes it because I despise regular potato salad, but word is is that it's fire.
BBQ beans:
2 tablespoons cooking oil
1 large onion, diced
1 red bell or poblano pepper, diced
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced or Lil Smokies
Three 15-ounce cans pork and beans, drained
1/2 cup ketchup
1/2 cup light molasses
1/4 cup light-brown sugar
2 tablespoons apple-cider vinegar
2 tablespoons mustard
Hot sauce or diced hot peppers to taste
Mix ketchup, molasses, brown sugar, mustard, hot sauce and vinegar in a bowl.
Saute onions and peppers until good and tender. Add garlic and cook a minute or so until it smells amazing. Put in sauce bowl.
Meanwhile, fry up your sliced smoked sausage until crispy. Add to to sauce.
Add drained beans to sauce and mix. Pour into pan. Throw on smoker until bubbly, or cook in oven at 350° until bubbly, about 45ish minutes. If cooking in oven, a little liquid smoke (sin) is a good idea.
Smoked sweet potato salad:
Rub:
2 tablespoons paprika
2 teaspoons kosher salt
1 tablespoon brown sugar
1 teaspoon coarse ground black pepper
1 teaspoon chipotle chile powder
1/2 teaspoon dry mustard
Aioli/sauce:
2 minced chipotle peppers in adobo sauce
1 tablespoon adobo sauce from the can
1 teaspoon kosher salt
1/4 teaspoon coarse black pepper
3/4 cup crispy bacon crumbles
2 green onions, thinly sliced
3/4 cup mayo
2 tablespoons whole grain mustard
Sweet potatoes:
2 large sweet potatoes (2#), 1/3" diced
1 tablespoon olive oil
Mix rub ingredients.
Mix aioli ingredients.
Parboil your sweet potatoes until just barely tender. Drain. Toss in oil. Add rub and toss to coat.
Smoke over moderate heat until tender like you would for potato salad. If not smoking, boil until potato salad tender tender and add a little liquid smoke (still a sin) to aioli.
Mix everything together and chill.
