OSD
is Blowin Smoke!
Cooked up a pot of ham and beans using bone and chunks of ham from double smoked ham from Thanksgiving.
Pan of beans soaked overnight. Pam wanted great northern for a change (I usually use butter beans).
1/2 pound of bacon frying. When done I'll scoop out the bacon to dry on paper towels for later use.
In the bacon grease I'll put bell pepper(mix of red, yellow, green), celery, Jalapeño peppers, onion, & minced garlic to saute.
When the veggies are ready I'll add the ham bone and homemade chicken stock. I'll let this simmer for about 1 hour.
Now I'll add the beans, ham chunks, crumbled bacon, and more chicken stock & bean water.
I'll cook this @ 200° in the UDS using RO lump and pecan wood chunks for around 3 hours stirring and adding stock (if needed) every 1/2 hour.
Cook down and thickened. Ready to serve.
Pan of cornbread hot out of the oven
Cornbread in a bowl sliced open and chunks of butter added.
Cornbread smothered with ham and beans. Time to eat.
Thanks for looking
Pan of beans soaked overnight. Pam wanted great northern for a change (I usually use butter beans).
1/2 pound of bacon frying. When done I'll scoop out the bacon to dry on paper towels for later use.
In the bacon grease I'll put bell pepper(mix of red, yellow, green), celery, Jalapeño peppers, onion, & minced garlic to saute.
When the veggies are ready I'll add the ham bone and homemade chicken stock. I'll let this simmer for about 1 hour.
Now I'll add the beans, ham chunks, crumbled bacon, and more chicken stock & bean water.
I'll cook this @ 200° in the UDS using RO lump and pecan wood chunks for around 3 hours stirring and adding stock (if needed) every 1/2 hour.
Cook down and thickened. Ready to serve.
Pan of cornbread hot out of the oven
Cornbread in a bowl sliced open and chunks of butter added.
Cornbread smothered with ham and beans. Time to eat.
Thanks for looking
