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.