Redheart
is one Smokin' Farker
Well my freezer is still full of meat, left over from comps and practices and I gotta make a little room for the anticipated holiday left overs. So bit by bit I am emptying the freezer. Here is this week's concoction, I call it Redeye Pork and Beans with Roundup Biscuits. I usually use make Beef and Beans but I have so much butt in the freezer I decided to use the pork.
About 1 1/2 lbs of butt, tossed with 1 cup of sauteed chopped onion and 6 slices of bacon in the old Lodge Dutch Oven.
3 fifteen ounce cans of beans, (use your favorite 3 types) 1 can tomato paste, 3 tablespoons of you favorite brown sugar based rub, 1 tablespoon of your favorite non sugar based rub. I use my own recipes for both. A TBS or so of course ground mustard, 2 TBS of Worcestershire Sauce. 1 1/4 cups of room temperature coffee blended with a couple of TBS of flour, salt, pepper (hence the Redeye), stir and simmer for about 15 minutes on the cook top while you make the biscuits.
3 cups baking mix, I use Buttermilk Pioneer, 1 cup sour cream, 1/2 cup milk mix till it forms a ball, I usually have to add additional mix about 1/4 cup to get a nice ball formed, turn out on a well floured surface, knead several times and roll out to about a 12x15 rectangle, add some cheese and 10 or so slices of pan cooked bacon and roll up and slice up.
Place biscuits on the top of the pork and beans and bake about 20 minuted in a 400 oven.
Do not however place a plastic cutting board on a hot burner. This is the reason why.
How many more pans, boards and equipment can I destroy this year?
Here she is out of the oven.
And all served up.
Turned out really well and will be eating it throughout the weekend. I still have a 12 lb butt in the freezer from my last comp. Any ideas or good recipes for that would be greatly appreciated.
About 1 1/2 lbs of butt, tossed with 1 cup of sauteed chopped onion and 6 slices of bacon in the old Lodge Dutch Oven.
3 fifteen ounce cans of beans, (use your favorite 3 types) 1 can tomato paste, 3 tablespoons of you favorite brown sugar based rub, 1 tablespoon of your favorite non sugar based rub. I use my own recipes for both. A TBS or so of course ground mustard, 2 TBS of Worcestershire Sauce. 1 1/4 cups of room temperature coffee blended with a couple of TBS of flour, salt, pepper (hence the Redeye), stir and simmer for about 15 minutes on the cook top while you make the biscuits.
3 cups baking mix, I use Buttermilk Pioneer, 1 cup sour cream, 1/2 cup milk mix till it forms a ball, I usually have to add additional mix about 1/4 cup to get a nice ball formed, turn out on a well floured surface, knead several times and roll out to about a 12x15 rectangle, add some cheese and 10 or so slices of pan cooked bacon and roll up and slice up.
Place biscuits on the top of the pork and beans and bake about 20 minuted in a 400 oven.
Do not however place a plastic cutting board on a hot burner. This is the reason why.
How many more pans, boards and equipment can I destroy this year?
Here she is out of the oven.
And all served up.
Turned out really well and will be eating it throughout the weekend. I still have a 12 lb butt in the freezer from my last comp. Any ideas or good recipes for that would be greatly appreciated.
