1 cup coffee
1 cup Worcestershire sauce
1 cup ketchup
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup butter
1/2 teaspoon chili powder
1 cup onion, small dice
3 cloves garlic, minced
Method:
Melt butter in a large sauce pan. Add onions and cook until tender.
Add the garlic and continue to cook for an additional 2-3 minutes.
Add the remaining ingredients and simmer for 20 minutes.
Mix 1 tablespoon cornstarch with 1/4 cup of water until it is smooth. Stir the slurry into the BBQ sauce to adjust the thickness of the sauce. Be certain to bring the sauce back to the boil before cooling to cook out the starch of the cornstarch.
1 lb. Bacon, cut into 1/4″ slivers and fry
15 ounces Black beans, drained, rinsed and air-dried
15 ounces Dark red kidney beans, drained, rinsed and air-dried
43 ounces Bush’s Original Baked Beans
1 Large sweet onion, finely chopped
1 Anaheim chilie, blistered, peeled and finely chopped
1 Poblano chilie, blistered, peeled and finely chopped
5 cloves Garlic, minced
2 cup Sweet Baby Ray’s BBQ sauce
1 ½ cups Firmly packed light brown sugar
½ cup Dijon mustard
Method:
Stir everything up in a large turkey pan, cover in foil, and cook at 350° for 1 hour.
Variations:
As is, this dish is very sweet and very mild. For spicier beans, add some diced chipotle chilies, or use substitute half the BBQ sauce for a spicier variety.
If you own a smoker, try cooking them with a little pecan for 10 minutes before moving them to the oven.
Read the recipe or, better yet, watch the video. This is episode 1 of The Heavy Doody Show!
Ingredients:
Boston butt, bone-in
Your favorite BBQ rub (recipe for Boogie rub)
Yellow mustard
Cheap white bread
BBQ sauce (optional)
Method:
I use an electric Cookshack smoker for all my barbecuing, but use whatever you have available to you.
Apply a thin coating of mustard to one side of your butt. Get it on all 4 sides as well. Cover the mustard area with as much rub as you can pack on. Flip, and repeat the process on the other side of the meat.
Wrap the pork up in plastic wrap, and put it in the refrigerator for 24 hours.
Unwrap, and place in the smoker, along with 5 oz of wood (I like to combine hickory and pecan). Insert your probe thermometer, close the door, and set the smoker to 225°. I set the probe thermometer temperature to 199°, but you might like it less or more done. It’s all a matter of personal taste.
Once your meat comes to temperature, remove from the smoker and double-wrap in foil immediately. If you’re going to be eating in an hour or so, you’re done. Let it sit for an hour. If you’re not eating for a while longer than that, wrap the foil-wrapped butt in a beach towel and toss it in a cooler.
Pull your pork.
Serve on cheap white bread. I like to offer a wide variety of BBQ sauces for people to choose from, as well as extra rub for people to use.
2 cup Dr Pepper
2 cup ketchup
½ cup Worcestershire Sauce
2 teaspoon Liquid Smoke
6 tablespoons A-1 Steak Sauce
2 teaspoon onion flakes
2 teaspoon garlic flakes
1 teaspoon freshly ground black pepper
Method:
Combine all the ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat.
Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate.
The rub recipe to end all rub recipes. Boogie is as good on chicken breasts thrown on a grill as it is slow smoked pulled pork. There really isn’t a meat out there that this rub isn’t perfect for.
¼ cup firmly packed light brown sugar
¼ cup sweet paprika
3 tablespoons black pepper
3 tablespoons kosher salt
1 tablespoon ground cumin
1 tablespoon Morton’s Hot Salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
Mix it all together really well, and use on your favorite BBQ or grilling meat. For best results, apply to meat at least 2 hours before cooking. Overnight is even better.
