Marinated Bean Salad

Marinated Bean Salad 2016-02-25 15:09:07 Write a review Save Recipe Print Ingredients 1 cup drained canned green beans 1 cup drained canned yellow beans 1 cup drained canned red kidney beans 1/2 green pepper, seeded and chopped 1 small onion, diced 3/4 cup sugar 2/3 cup white vinegar 1/3 cup vegetable oil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dry mustard Instructions Place the beans in a mixing bowl with the green pepper and onion. Whisk the sugar, vinegar, oil, salt, and pepper in a small bowl until combined. Pour over the vegetables, and toss to coat. Let set in the refrigerator overnight before serving. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Baked Chili and Beans

Baked Chili and Beans 2016-01-25 17:24:01 Write a review Save Recipe Print Ingredients 5 cups water 2 teaspoons salt 1 pound pinto beans, picked over 2 pounds lean ground beef 3 teaspoons salt 1 28-oz. can whole tomatoes, with liquid 2 onions, chopped 3 cloves garlic, chopped 4 tablespoons chili powder 1/4 teaspoon ground cumin 1/4 teaspoon pepper Instructions Place the beans, water, and 2 teaspoons of salt to a boil in a Dutch oven or ovenproof saucepot, Boil for 2 minutes, remove from heat, and let the beans soak for 1 hour. Brown the ground beef, and remove fat. Add the beef to the pot of beans, and stir in the remaining ingredients. Season to taste. Cover the pot with the lid, and bake at 350 degrees F for 3 to 4 hours until the beans are tender. Uncover the beans, and bake another 30 minutes to form a crust. Adapted from "Cooking Accross the South," Oxmoor House, 1980. Adapted from "Cooking Accross the South," Oxmoor House, 1980. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Celery Slaw

This side dish salad contains sliced celery on the diagonal and slices of sweet onion, with a sour cream dressing. Great with smoked pork butt. Celery Slaw 2015-06-17 21:24:55 Write a review Save Recipe Print Ingredients 1 bunch celery, each rib sliced into long diagonal thin slices 1 small sweet onion, halved and sliced into thin rings 1/4 cup white wine vinegar 1 tablespoon sugar 1/4 teaspoon paprika 1/4 teaspoon dry mustard Salt and pepper to taste 2/3 cup corn oil 1/2 cup sour cream Instructions Place the celery and the onions in a large mixing bowl. Whisk the vinegar with the sugar and spices, then in a steady stream add in the oil. Season with salt and pepper, to taste. Add in the sour cream. Adjust for seasoning if needed. Pour over the celery and onions, and toss to coat. Let marinate in the fridge for an hour before serving. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...
Tri Tip with Deep Fried Brussels Sprouts

Tri Tip with Deep Fried Brussels Sprouts

  Ok. There is nothing better than deep fried Brussels sprouts, other than serving them with a good tri trip. Their natural sweet flavor seems to be brought out more when they are deep fried. They require no other prep other than to cut them in half (or keep them whole if you want). By the time the outside is browned, the inside is crisp-tender. While your next main course is on the bbq, try fixing these in the deep fryer to go along with it. Deep Fried Brussels Sprouts 2015-06-09 23:11:44 Write a review Save Recipe Print Ingredients Brussels sprouts, halved Oil, for frying Sea salt and fresh ground pepper, to season after frying Instructions Heat your oil to 375 degrees F. Add in your Brussels sprouts in batches, and remember not to overcrowd them in the oil. Deep fry until they are toasty brown on the outside. Remove with a slotted spoon to paper towels for draining, and repeat until you are done. Season with salt and pepper, and serve. Notes Fried brussels sprouts on their own are equally nice served with some freshly made garlic aioli. All Qd Up http://www.allqdup.com/ BBQ photos and All Q’d Up concept by Executive Chef John Shelton. His specialties include his original (and seriously good) Smoked Oysters in Cottonseed Oil. You’ll find him sharing his fishing adventures at Dana Point Fish Company. His portfolio is found at John Shelton Designs. Content by Renee Shelton. Her love for tri tip almost surpasses her love for cake. Almost. Really, it’s a tough call here. When she’s not tasting BBQ and dipping in the sauce, she can be found...

Spicy Fried Hominy

Spicy Fried Hominy 2015-01-17 15:04:56 Write a review Save Recipe Print Ingredients 1 pound dried hominy 1 white onion, halved 1 head of garlic, cut in half crosswise 2 bay leaves 2 teaspoons Kosher salt For Spicy Seasoning 1/2 cup paprika 1 1/2 tablespoons sugar 1 teaspoon Kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon cumin Oil for frying Instructions Place dried hominy in a large pot, and cover with water by about 3 inches. Soak overnight in the refrigerator. Drain. Place soaked hominy, onion, garlic, and bay leaves in large pot, and cover with water. Cook over medium heat until the kernels have split and are tender, 1 to 1 1/2 hours. Add the 2 teaspoons salt to the cooked hominy, and let the pot stand for 30 minutes. Strain hominy, and remove the vegetables and bay leaves. Cool. Stir the seasoning mixture together and set aside. Deep fry the hominy in hot oil set at 375 degrees F until brown, about 5 minutes. Remove from the fryer, drain briefly, and toss with the spice mix. Serve while hot. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...