BBQ Sides

Well, what a dreary day!  Cold, windy, and nothing to do but cook.  So that's what I've been doing today.  Put on a boston butt this morning and also have ribs smoking now.  Now to work on the sides.  I have been wanting to make a potato salad that doesn't have mayo, eggs, or pickles.  I don't like regular potato salad.  Also, wanted a new baked bean recipe.  So, I got to work on it today.  Here are the recipes.

Baked Beans

1 gallon Bushes Baked Beans

1 1b bacon, diced

6-8 jalapeno's, diced/seeded

1 lg onion, diced

1/2 cup brown sugar

Saute diced bacon, jalapeno's, and onion until onion is translucent.  Drain fat and mix with beans. 

Bake in oven @ 400.

Red Potato Salad

Red potatoes boiled and diced

1 Garden Vegetable Cream Cheese, room temp.

2 heaping tbsp sour cream

salt/pepper

1 handful Shredded cheddar cheese

1/2 pkg Real Bacon peices

1 tsp Onion powder

1 tsp Garlic Powder

2 tsp Parsley flakes

2 tsp Dill Weed

3 Green onions

Dice potaotes and boil in salted water until fork tender.  While potatoes are boiling, mix together cream cheese, sour cream, and the rest to the ingredients.  Set aside.  When potatoes are done, drain and let cool.  Lightly toss potatoes and cream cheese mixture.  Refigerate and serve.




Pulled Pork

Celery Salt
Garlic Powder
Onion Powder
Apple Juice
Boston Butt

The night before rub down butt with seasoning and wrap in suran wrap followed by foil and refrig.  Get smoker heat to 225-250 and place butt in aluminin pan fat cap down and pour in apple juice.  Place in smoker.  Every hour spray with apple juice.  When internal temp reaches 150 cover with foil and continue to smoke until internal temp reaches 195.  This may take up to 10-12 hours.  When its done remove and cover with foil and let rest for 30-45 mins.  Pull with forks.

Salsa

Wow!  It's been awhile.  The holidays can be all consuming.  I've also been working on my family cookbook as birthday presents for my mom and sis.  They are complete!  That was a job.  Here is my favorite homemade salsa recipe.  It's one of my sister's.  ENJOY

2 cans whole tomatoes
1 can petite diced tomatoes
2 green bell peppers
1 red bell pepper
1 1/2 white onions (you can use 1/2 red onion to change the flavor a bit)
2 tbsp minced garlic (to taste)
1/2 jar jalapenos
Salt (be careful, adding Tony's as well)
Pepper
Tony's seasoning (usually just coat the top)
Extra virgin olive oil (probably about 1 tbsp)
Red wine vinegar (probably about 1 tbsp)


Chop whole tomatoes fairly well to make the base. Add the diced tomatoes for texture. Chop and add bell peppers and onions (depends on what texture you want). I always chop jalapenos and garlic together just to blend well. Add remaining ingredients. It is always better after it has sit for a few hours.
When you are done mixing everything, if it tastes too acidic or bland, add a little salt. That tends to bring out more of the flavors.