Annual Texas BBQ



I am married to a Texan. It goes without saying they are prideful, especially about their chili and barbecue. Each year we host an authentic Texas BBQ at our home; that means brisket and Shiner Bock. Handy Randy makes a Shiner Bock barbecue sauce that is to die for! (He is one talented Texan!).
Our good friend, Jean does an upscaled version of baked beans, appropriately named Jean’s Beans. For the past couple of years, she has graciously brought Jean’s Beans to the BBQ. In addition we have the traditional potato salad and coleslaw. I am not inclined to make potato salad and slaw for 40+ guests, and anyway I could never get it to taste like my mom’s; so to avoid the work and disappointment we go the deli route. Well as you might expect, neither is a hit and we always have a bunch left to throw away. After a short discussion with HR, I am making a note to nix the potato salad and go with Kettle Chips next year. Will probably keep the coleslaw for now.
We have an awesome group of friends, some which have a difficult time showing up empty handed. Lucky for us! We now have a recipe for a wonderful salsa from our friend Sherry which will be added to the BBQ repertoire.  
To round out the menu, we like to serve ice cream, Blue Bell of course!
I am sharing the recipes that frequently generate requests from our guests. If copying and pasting does not work for you, let me know and I will send the recipe by email.


Adapted from Bradley Smoker “Taste the Great Outdoor”
Spliner's Shiner Bock BBQ Sauce:

1 Full Shiner Bock Beer (bottle)
2 Cups Heinz Ketchup
½ Cup Honey
1 1/2 Cup Dark Brown Sugar
6 tablespoons Worcestershire Sauce (Heinz)
3 tablespoons apple cider vinegar
2 ½ teaspoons garlic powder (or minced garlic)
2 ½ teaspoons onion flakes (or minced onion)
1/2 teaspoon dried chipotle powder (go with 1/4 teaspoon if you like it mild, or replace with chilli powder)
1/2 teaspoon white pepper
1 pinch black pepper

Bring to a low boil on medium heat, then reduce heat and simmer about 30-90 minutes or until it thickens in a non-stick sauce pan. Stir with a plastic spoon to keep it from sticking to the bottom of the pan. Use immediately or double/triple/quadruple the recipe if you need more. Refrigerate if you're going to use it later. No clue if this has the correct acidity to can. Likely none of these recipes do.

Notes: Sauce will never be ‘thick’ (Randy's version) unless you simmer/reduce it for at least 6-8 hours at lowest possible burner setting.



Jean’s Beans
¾ lb. bacon, cut into small pieces
1 cup chopped onion
2 cans pork and beans
1 can kidney beans, drained
1 can butter beans, drained
1 can green beans, drained
1 can garbanzo beans, drained
½ cup brown sugar
1 cup ketchup
1 tsp salt
½ tsp pepper
1 tbsp. liquid smoke
3 tbsp. white vinegar

 Brown bacon and onions, drain fat. Add bacon and onions to remaining ingredients in a crockpot. Stir well. Cover and cook 4-6 hours. Serves 16.
Can also be done in oven at 325° for 2 hours.
Black Bean Salsa
Chop:
1 orange pepper
1 red pepper
1 yellow pepper
1 green pepper
1/2 purple onion

Add:
1 can black beans(rinse & drain)
1 can shoe peg corn

Mix:
1/2 cup oil
1/2 cup white vinegar
2/3 cup sugar ( May use Splenda)
2-3 Tbsp. hot sauce(like Tabasco or whatever you have on hand)
Pour over pepper mixture.

Enjoy with Fritos scoops or Tostito scoops.

Can make ahead of time.
Keeps several days.
 
Enjoy





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