Cold ,windy and rainy by the lake recipes!

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Cold ,windy and rainy by the lake recipes!

Postby Woodbutcher » Mon Apr 28, 2008 8:39 pm

Here is the baked bean recipe that some have asked for.

It is from the Steven Raichlen "BBQ USA" book.

He calls them " The best BBQ Beans on the planet"

1 lb smoked brisket or bacon cut into 1/4" slivers
1 15oz can black beans
1 15oz can dark red kidney beans
3 15 oz cans of Pork n beans
1 Large sweet onion
1 red bell pepper, cored ,seeded and chopped fine
1 Poblano or green pepper ,cored ,seeded and chopped fine
4 cloves garlic minced
3-6 Jalapeno peppers seeded and diced (note I only used 1 1/2)
2 cups sweet red BBQ sauce
1 1/2 cups firmly packed light brown sugar
1/2 cup Dijon mustard
2 tsp liquid smoke optional.....(omit if you used smoked brisket)
Coarse salt and fresh ground pepper to taste


If using bacon, brown until crispy and drain off fat. In a collander drain and rinse all the beans. Add all the other ingredients and mix well. Taste and adjust salt and pepper. Cook in DO or on the grill in a foil pan using indirct heat. Stir a few times during cooking and cook to the thickness you like. Awesome on a smoker grill if you like a nice smoke flavor.

Enjoy!
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Postby BrwBier » Tue Apr 29, 2008 6:59 pm

OK, you forced me.


--------------------------------------------------------------------------
Cooler Near The Lake Pale Ale
--------------------------------------------------------------------------

General
--------------------------------------------------------------------------
Category: India Pale Ale (IPA)
Subcategory: American IPA
Recipe Type: All Grain
Batch Size: 10 gal.
Volume Boiled: 10 gal.
Mash Efficiency: 72 %
Total Grain/Extract: 28.17 lbs.
Total Hops: 3.5 oz.
Calories (12 fl. oz.): 272.9
Cost to Brew: $59.54 (USD)
Cost per Bottle (12 fl. oz.): $0.56 (USD)

Ingredients
--------------------------------------------------------------------------
23.45 lbs. American 2-row
2.30 lbs. Midwest Wheat Malt
0.48 lbs. Crystal Malt 20°L
1.15 lbs. Crystal Malt 40°L
0.79 lbs. Rye Malt
1.5 oz. Yakima Magnum (Pellets, 14.50 %AA) boiled 60 minutes.
1.00 oz. Cascade (Pellets, 5.50 %AA) boiled 15 minutes.
1.00 oz. Cascade (Pellets, 5.50 %AA) boiled 1 minutes.
Yeast: WYeast 1056 American Ale

Notes
--------------------------------------------------------------------------



Vital Statistics
--------------------------------------------------------------------------
Original Gravity: 1.069
Terminal Gravity: 1.014
Color: 10.84 SRM
Bitterness: 50.0 IBU
Alcohol (%volume): 7.2 %

--
Results prepared by BeerTools.com
http://www.beertools.com/
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Postby TLC » Tue May 06, 2008 8:01 am

Woodbutcher:
I really enjoyed those beans you made. I'll try your recipe ASAP. I'm glad you only put 1 1/2 hot peppers in it, it was just right for me.
Tom :applause:
I can drink all day.....provided I don't start till 11PM
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Postby cs_whypt2 » Tue May 06, 2008 9:53 am

Yeah the beans were really good. I was commenting on them at the gathering. I don't like baked beans, but I tried some of your and I am glad I did.

Dianne
:wine:
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Postby Woodbutcher » Tue May 06, 2008 9:43 pm

Thank you both! I was hoping that some of the other recipes would be posted. There were so many great things , I'd love to try.
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recipes

Postby tjx » Fri May 09, 2008 8:00 pm

Ok, you're making me feel guilty.... :oops:
Here's our recipes.

Polish Kraut and Apples

2 cans (14oz0 suerkraut, rinsed an dwell drained.
2 packages Polish sausage or kielbasa, cut into chunks
5-6 med. tart apples, peeled and cut into slices
1/2-2/3 cup brown sugar
1 teaspoon caraway seeds, optional
2/8 tsp pepper
1 cup apple juice

Place 1 can suaerkraut in skillet. Top with sausage, apples, brown sugar, caraway seeds, and pepper. Top with remaining sauerkraut. Pour apple juice over all. Cover and cook 1 1/2 - 2 hours with charcoal. This was a slow cooker recipe originally. (Or until apples are tender.)

This recipe is doubled. May be cut in half.
Last edited by tjx on Fri May 09, 2008 8:22 pm, edited 2 times in total.
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recipes

Postby tjx » Fri May 09, 2008 8:20 pm

Here's my second recipe we made....
I used Rasberries instead of blueberries.

Blueberry-Vanilla Cream Cheese Cobbler
(12" Dutch Oven)

Add...
8 oz. cream cheese
1/4 cup milk
1 cup pwodered sugar
1 tablespoon vanilla extract
Mix and set aside.

Lightly spray inside of D.O. w/ olive oil and add:
1 white cake mix
12 oz can lemon-lime (7 UP works too) soda
Stir until mixture is consistent.

Add:
2 15 oz cans blueberries, drained
vanilla cream cheese mixture from above
(I just poured on top of the cake mix.)

In the bowl just used for cream cheese mixture:
Mix:
1 17.5 ox sugar cookie mix
1/4 cup egg subsititute or 1 egg
1 stick melted butter or oleo
Place on top of berries and cream mixture.
(Can also use 1 tube of premade sugar cookie dough instead of mixing the above 3 ingredients.)

Cover and use 10 briquettes on bottom, 20 on top.
Bake for 50 minutes with quarter rotations every 15 min.

Enjoy!!!
I also use strawberry-rhubarb pie filling when I can get it. The Amish
pie filling is awesome! This is what I always try to buy. Otherwise, 2 cans of store boughten pie filling works.
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Postby Woodbutcher » Sat May 10, 2008 9:24 pm

I had the cobbler and thought it was outstanding. Thanks for posting the recipe. This one is a must try for me. I did not try the sausage and kraut but I will make that one as well. My son in law is a big fan of sausage made with kraut. Thanks for the post!
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