Jump to content

Search the Community

Showing results for tags 'beans'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Moderator Only Discussions
  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Kamado Joe
    • Komodo Kamado
    • Vision Kamado
    • Primo Grills
    • Pit Boss Kamados
    • Big Green Egg
    • Grill Dome
    • Blaze Kamado
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Weber Summit Grills/Kamados
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 12 results

  1. I picked up 2 lb. of 98% fat free ground turkey breast the other day. I made some more of the 4 bean Turkey Chili I made a month ago with it but this time it was virtually free of points. (Only 1 WW Purple point) I diced up all the onions and peppers, mixed up the spices. Here are most of the ingredients. 1 ½ Tablespoons Olive Oil 2 lb. Pounds 98/7 Lean Ground Turkey ½ Yellow Onion (Diced) ½ Red Onion (Diced) I Poblano Pepper (Diced) 1 Red Bell Pepper (Diced) 1 ½ Teaspoons Minced Garlic 1 6 Oz. Can Diced Green
  2. This is my version of the classic chicken tortilla soup made from scratch using dry beans, garden grown peppers, homemade smoked turkey stock, fire-roasted garden tomatoes, and other good stuff. Recipe is below video. Ingredients: vegetable oil 1/2 medium onion, diced 3-4 anaheim peppers, diced 3 cloves garlic, minced 2 tsp cumin ~1 cup dry black beans (1/3 lb) 1.5 quarts smoked poultry stock (chicken or turkey) ( 1 pint fire roasted tomato sauce ( ~2 cups sweet corn kernels 2-3 chicken breast
  3. This is a crock pot recipe but you can substitute a dutch oven for the crock pot and cook with a heat deflector on a low temp; 250 or so. Leave the lid off with smoking wood at the beginning. You could also tuck these underneath a butt and have the best of both worlds! Ingredients 1 pack bacon, diced 1 onion diced 1 cup brown sugar 1/2 cup apple cider vinegar 1 tsp garlic powder 1 tsp dry mustard 1 tsp salt Drain: 1 can dark red kidney beans 1 can garbanzo beans 1 can baby limas 1 can butter beans 1 large can baked beans Sautee bacon and onion until cooked and onions are transl
  4. I was looking for a baked beans recipe, and found this one. Not too sweet, and I think it's pretty good. I'll try it without the honey next time. I added some smoked pork I had in the freezer. Soaking black eyed peas isn't necessary, or any bean really. The peas cook quick. I just bring to boil and put the pot in 250° oven for 30 minutes. Add salt after 15 minutes when they start to soften.. http://www.popsugar.com/food/Barbecued-Black-Eyed-Peas-26341349 INGREDIENTS 1 1/2 cups dried black-eyed peas 2 teaspoons plus 3 tablespoons olive oil, divided 1/2 onion, diced 1 green bell pepper,
  5. Aaron Franklin BBQ Pinto Beans: Ingredients: 1 pound dried pinto beans 1/4 medium yellow onion, diced 1/4 cup chili powder 1 1/2 tablespoons kosher salt (*see note below) 1 tablespoon black pepper 2 teaspoons onion powder 2 teaspoons garlic powder 1/4 teaspoon ground cumin 1 cup chopped smoked brisket 8 cups water Instructions: Rinse the pinto beans and remove any rocks or debris. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 8 cups of water, stir until the spices are well distributed, and then soak the bean
  6. After watching John’s Beer Braised Chili video I wanted to try some kind of bean dish. I bought some pinto beans and soaked 1 lb over night. I had some left over pulled pork in the freezer so I thawed out a package. Got out the Dutch oven and put in the pork, 1 chopped yellow onion, 2 Tbs spoons of EVOO and 2 minced cloves of garlic. Let that cook for 5 min. Dumped in a Karl Strauss Red Trolley Ale and cook another 5 min. Now the beans, 1 ½ cups of water, 1 ½ diced jalapenos, 1 tsp of chili powder, 1 tsp of Cajun seasoning, ¼ tsp of cumin, ¼ tsp of rosemary flakes, ¼ tsp of Mexican orega
  7. A Pastrami from a Corned Beef Cook with Kamado Pork-N-Beans, Kamado Corn Bread and Crawfish Boil Potato Salad. Bought an 8.3 lb corned beef at Costco a while back and I decided to do a pastrami cook with it. I have done pastami from a raw brisket start before and I just wanted to compare that to a short cut approach. This pastrami was good but the favor profile on the meat itself when I did my own cure was deeper and more pronounced in its elements. Soaked the corned beef in water for a day (which may have been too long of a soak) and then dried it, coated it with Steen's cane syrup and a t
  8. I’ve always loved Red Beans & Rice and wanted to try making it myself. Now this may not be the traditional way of making it but it turned out great. Here are the ingredients: 1 lb. of pre-soaked beans. (I used pinto beans in these pics, as that’s what I had on hand, but obviously red beans would be my 1st choice) 2 ea. medium onions (Chopped) 1 ½ cups Chopped celery 1 ½ cups of chopped bell pepper 2 ea. medium jalapenos (Finely chopped) 4 cloves of garlic (Finely chopped) 5 Bay leaves 1 ½ tsp. ground black pepper 1 tsp. ground Chipotle pepper 1 tsp. Cholula hot sauce 2 tsp. Thyme 1 ½ tsp
  9. Here's some of what we had for dinner yesterday evening. The 5.5lbs (raw) butt was cooked on a friend's XL BGE at 280F over 6.5 hours to an internal temp of 203F, then double wrapped in foil and blanked and placed into a warmed cooler. It sat for about 4 hours until we were ready to eat. Had I planned a little better, I would have extended the cooking time by running a bit lower pit temp so I wouldn't have had to hold it as long. Friends were originally supposed to get together for 6 and eat at 7, but we had to push it out a little bit because of some stragglers and appetizers. For appetizer
  10. I’ve always loved Red Beans & Rice and wanted to try making it myself. Now this may not be the traditional way of making it but it turned out great. Here are the ingredients: 1 lb. of pre-soaked beans. (I used pinto beans, as that’s what I had on hand but obviously red beans would be my 1st choice) 2 ea. medium onions (Chopped) 2 cups Chopped celery 2 ea. medium jalapenos (Finely chopped) 4 cloves of garlic (Finely chopped) 5 Bay leaves 1 ½ tsp. ground black pepper 1 tsp. ground Chipotle pepper 1 tsp. Cholula hot sauce 2 tsp. Thyme 1 ½ tsp. garlic powder 1 ½ tsp. Mexican oregano 1 ½ tsp.
  11. I have had this recipe over twenty years. Found it in a food magazine and it never disappoints. Here it is: Ingredients: 1/2lb. Sliced bacon, diced 1/2c. Ketchup 1/2lb. ground chuck (or beef) 1/2c. Sugar 1c. chopped onion 1/2c. Packed brown sugar 1 28oz. can, Pork & Beans 2T. Prepared mustard 1 17oz. can lima beans, rinsed & drained 2T. molasses 1 15-16oz. can kidney beans, rinsed & drained 1t. salt 1/2c. barbecue sauce 1/2t. Chili powder If using oven: Preheat to 350' In large skillet, cook onion, beef, bacon, and onion until meat is browned and onion is tender, drain Transfer to
  12. After watching John’s Beer Braised Chili video I wanted to try some kind of bean dish. I bought some pinto beans and soaked 1 lb over night. I had some left over pulled pork in the freezer so I thawed out a package. Got out the Dutch oven and put in the pork, 1 chopped yellow onion, 2 Tbs spoons of EVOO and 2 minced cloves of garlic. Let that cook for 5 min. Dumped in a Karl Strauss Red Trolley Ale and cook another 5 min. Now the beans, 1 ½ cups of water, 1 ½ diced jalapenos, 1 tsp of chili powder, 1 tsp of Cajun seasoning, ¼ tsp of cumin, ¼ tsp of rosemary flakes, ¼ tsp of Mexican orega
×
×
  • Create New...