BBQ Baked Beans Ridley Hot Dog Sauce Root Beer BBQ Sauce

13
The Colchester Sun | Thursday, July 3, 2014
FOOD
BBQ
Baked
Beans
Ingredients:
R
MME
2 tablespoons olive oil 1 large onion, chopped 1 cup green peppers, chopped 1/2 cup garlic, minced 1 pound hot Italian sausage 1 can baked beans 1 cup BBQ sauce 1/4 cup dark brown mustard 1/4 cup cider vinegar 1 tablespoon chili Powder 1/4 cup maple syrup 1 teaspoon rub Salt and pepper to taste SU
TIPS
By RICH DECKER of Lost Nation Smoke Company, Essex Junction
TIP NO. 1
Barbecue is a process of preparing food that requires smoke, low temperatures and long periods of time. When I talk about low and slow, I mean that the optimum barbecue cooking temperature is 225 degrees. The meat will hit a plateau at around 165 degrees — this is where the magic happens. If you cook at too high a temperature, you won’t cook out the fat and the connective tissue or release the collagen. Rush the meat and you will end up with a tough, dry, fatty and inedible piece of garbage, so pay attention and take your time!
TIP NO. 2
Sauces are one of the most personal parts of barbecue. Whether it’s a North Carolina mustard sauce, a Kansas City sweet sauce or no sauce at all, everybody’s favorites are different. The heavy vinegar sauces are popular throughout the south where barbecue means pork, whole hog or shoulders. Most of these consist of vinegar and red pepper flakes. The red Kansas City sauces are as different as the days of the year. Most start with a foundation of ketchup or tomato paste and can include everything from vinegar to fruit juices and syrups. For my homemade sauces, I like to use complementary flavors like those found in the rub I’m using. I also like to take a commercial sauce and add my own flavors to customize it. For example, start with KC Masterpiece, add about 1/2 by volume maple syrup and a splash of hot sauce, then cook them together. You could swap the syrup with grape jelly — that’s one of my favorites. Sauces are added at the very end of the cook when we aren’t cooking at high enough temperatures to burn the sweet sauces.
I like a sticky sauce that makes you lick your fingers. My favorite is the Piedmont-­style sauce for pork. Here’s the recipe:
Ingredients:
1 quart apple cider vinegar 12 ounces Cattleman’s barbecue sauce 1/3 cup packed brown sugar 1 tablespoon red pepper flakes 2 tablespoons salt 1 teaspoon black pepper 1 teaspoon celery seeds 2 tablespoons worcestershire sauce 1 tablespoon chili powder 1 teaspoon dry mustard 1 tablespoon granulated onion 1 squirt lemon juice Procedure:
1. Bring to a boil and then simmer for 10-­15 minutes.
2. Let cool and bottle. This is great with Carolina-­style pulled pork barbecue sandwiches.
Procedure:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onions, peppers, salt and pepper and cook until soft.
3. Toss in the garlic and cook for one more minute.
4. Crumble the sausage into the veggies and cook, chopping the meat into small pieces. Cook until the pink disappears.
5. Drain off the bean liquid and add to the cooked veggies and sausage.
6. Turn the heat to medium-­low and add the rest of the ingredients.
7. Serve when hot, though it never hurts to let the flavors blend overnight.
Recipe provided by Rich Decker, owner of Lost Nation Smoke Company based in Essex Junction.
Ingredients:
2 pounds lean beef 1 pound lean pork 5 hot dogs 1 medium onion (finely diced) 1 tablespoon cumin 1 Heinz “keg of ketchup” (32 oz) Add No Salt at Anytime Procedure:
Ridley
Hot Dog
Sauce
All meat must be ground together twice (food processor) Brown meat with onion. Add cumin and ketchup. Cook very slow minimum of 3 hours (I use crock pot). Makes approximately 2 quarts.
Recipe from Rick Berkheimer, provided by Rich Decker, owner of Lost Nation Smoke Company based in Essex Junction.
Ingredients
Root Beer
BBQ
Sauce
1 cup root beer 1 cup ketchup 1/4 cup orange juice 3 tbsp worcestershire sauce 2 tbsp molasses 1/2 tsp ginger 1 tsp garlic powder 1 tsp onion powder 1/2 tsp sweet paprika 1/4 tsp red pepper flakes (a bit more if you like it spicy) Combine all ingredients and mix well.
Recipe from Troy Meyerhoeffer, provided by Rich Decker, owner of Lost Nation Smoke Company based in Essex Junction.
Rich Decker
FOURTH OF JULY
SPECIAL
Now through Sunday, July 6
Go to paulmazzas.com to see what is in season and see what’s coming next!
Come and pick your own Strawberries while we still have great picking!
Pick 10 lbs
or more and
SAVE $4
when you bring in this ad
Paul Mazza’s Fruit & Vegetable Stand
182 River Rd., Essex 135 Poor Farm Rd., Colchester
879-­‐3760 7 am -­‐ 8:00 pm 879-­‐0102 7 am -­‐ 8:00 pm