THE BBQ BRETHREN FORUMS

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YES YES YES YES YES!!!!!!!!!!!!!!!!!!! Serve with corn bread in the cast iron, onion wedges on the side.....you will stay warm all winter...really!!!

Now that brings back some memories. When I was a kid my mom used to fix pintos and corn bread.

We would put a big hunk of corn bread in a bowl and spoon the pintos on top of that. Hunks of onion on the top of the whole thing. Oh man that was good eats.

YES! I vote of pintos (anti-hijack mod)
 
The wifey mixed up a creamed spinach soup the other day with our ham bone from turkey day. That was some farkin good chit!
 
pea soup or not, make a stock and freeze it if you have to. soups saces and gravies are always begging for a real stock.
 
Glad I saw this thread, I am going to try ham stock instead of chicken stock in my rice dressing this year. I always hate throwing the bone away, but forgot that the stock could be frozen for later use.
 
Beans

Great white northern........and I've heard ribs make a good stock for rice and beans, before you put them on the grill:eek::twisted:
 
put it in a big ole pot full of collard greens!! add some texas pete hot sauce and whostershire sauce!! YUMMY!!!!!!!:biggrin::biggrin:
 
here's my pooter shooter pinto recipe- just add the hambone too.

3lbs pintos(cleaned & rinsed-get all the splits & rocks out)
1 whole bulb smoked & mashed garlic
1 can mild or medium(your heat level)rotel tomatos
1/2 yellow onion-diced
a couple tbsp fiesta fajita spice
2 tbsp comino(ground cumin)
1/2 chunked fatty & or seared brisket tips or fat

cover w/ 6" of cold water & bring to a boil.
drop to a simmer & cover stirring occassionally for 6-8 hrs or until you have a good "gravy"
add water if neccessary while simmering
(best bet is cook the day before & reheat)
 
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