These are some recipes that have been shared on the BBQ news website, They sound great and I thought I would pass them on as starters. I do promise there will be more coming.
Chunky Chili
1 1/2 – 2 lbs. Beef cubes cut 1” or smaller – stew meat is OK but top round or rump roast is much better. Works well with venison.
2 T Flour
1 T Paprika
1 tsp Chili powder
2 tsp Salt
3 T Shortening, bacon grease or the like.
1 Medium onion – slice it, dice it, cube it, quarter it, however you
like it. I cut it in 1/8ths so that non-onion eaters can easily pull it out.
1/8 tsp Garlic powder – more if you desire
1 28 ounce can cooked skinless tomatoes. Don’t drain. If you don’t
like real chunky chili, mash them or give them a fast twirl in the blender
or food processor.
2 – 3 T Chili powder – use to taste
1 tsp Cinnamon – use more or less as your taste desires. A LITTLE GOES
A LONG WAY.
¼ tsp Ground cloves – like cinnamon, a little goes a long, long
way.
½ - 1 tsp Dry crushed red peppers – use to taste. Cayenne powder
can be substituted – use caution on quantity.
4 15 ounce cans of dark red kidney beans. Drain 2 unless you like soupy soup.
DO NOT use the kind that have chili flavoring added.
Makes a gallon or more.
Melt shortening in large dutch oven or skillet. Coat meat in mixture of flour, paprika, salt, garlic powder and 1 tsp of chili powder. Brown meat in hot grease. Add onion, cook until soft. Add tomatoes, beans and balance of dry ingredients. Cover and simmer 2 hours or until meat is tender. Best when simmered at least 2 hours and removed to refrigeration for a couple of days to fester and then reheated. Can be served with saltines, cornbread, biscuits or the like and topped with shredded cheddar cheese and chopped onions.
Variations:
I make a lot of this recipe using venison burger.
Of course, like any good chili recipe, the cook should feel free to tweak
this recipe to suit the mood. I will often substitute chipotle or jalapeno
powder for some of the chili powder or just add them on top of the chili powder
to “kick things up a notch”. Adding mesquite flavoring also gives
a nice touch. For a variation, use black beans or mix red, white and black
beans.
Pinto Beans
Try these I think you will like them.
* 3/4 lb dried pinto bean
* 3 chicken broth
* 3/8 lb bacon, cut up
* 1/4 cup garlic, finely minced
* 2 tablespoons cilantro, chopped
* 1/2 cup onion, chopped
* 1 - 3 jalapeño peppers
* 1 1/2 teaspoons cumin
* 1 1/2 teaspoons onion powder
* salt to taste
Directions
1. Soak beans in 2 qts water for 8 hours Drain and set aside.
2. In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving
bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat.
Cook until onion is transparent.
3. Add beans, bacon, pepper, cumin and onion powder. Add chicken stock and
salt (remember stock has salt in it already)
4. Turn heat to med-low and cook slowly until fork tender
Brunswick Stew Recipe
Makes one (1) gallon. Serve with barbecue or seafood (boiled or fried shrimp, oysters, crabs) from local waters. (This is an all-day project, but it's worth it!!)
1 3 lb. chicken
1 lb. lean pork
1 lb. lean beef
3 medium onions, chopped
Place meat in large, heavy pot. Season with salt, pepper. Add onions and cover with water. Cook until meat falls from bones (several hours). Remove from heat and allow to cool. Tear meat into shreds and return to stock.
Add:
4 cans (16 oz.)
tomatoes
5 T. Worcestershire sauce
1-1/2 bottles (14 oz.) catsup
1 T. Tabasco
2 bay leaves
1/2 bottle (12 oz.) chili sauce
1/2 t. dry mustard
1/2 stick butter
Cook one hour, occasionally stirring to prevent sticking.
Add:
3 T. vinegar
2 cans (16 oz.) small limas or butter beans
2 cans (16 oz.) cream-style corn
1 can (15 oz.) small English peas
(3 small diced Irish potatoes and a box of frozen, sliced okra - optional)
Cook slowly until thick.
SMOKED EGG PLANT
1 good size
Eggplant; the fatter the better
1 good size Tomato; ditto the fatter
Butter
Garlic (powder or minced)
Oregano
Grated Parmesean cheese
Sliced Provolone cheese
Cut the eggplant
into thick pieces - 1/2" to 3/4" - and lay them out on a greased
baking sheet or wire rack.
Melt butter and add either garlic powder or minced garlic to it. Spoon the
mixture onto the eggplant.
Slice a tomato and lay the slices onto the eggplant.
Cover with parmesean and sprinkle some oregano on top.
Lay a slice of provolone over the top of the whole thing.
Smoke at 275 to 300 degrees for around an hour or until the provolone starts to brown. You'll get around 6 servings from an eggplant.