Sep 1
“Slap yo Mama, WOW” said the team next to us at the 2011 American Royal after indulging themselves in this BBQ Bean medly. The beans went on to finish in the top 10% and have been in our arsenal ever since. This recipe roots itself from my Great Aunt, who served these to many pleased patrons of her resturant. The recipe can be adapted easily to make the best BBQ beans you will ever have. This is a very simple recipe that will steal the show wherever you take them! Here we go!
Ingredient list:
It was shortly after we had installed our Rock’s Barbecue Stoker system to the Lil’ Chub and we couldn’t have been any more proud that our pit ran even better than before. On initial tests and practice cooks the pit ran flawlessly. To no fault of the Stoker, this time was different.
Each year prior to the beginning of the competition season we would typically cook for friends and family to make a few extra bucks. We would provide them with some vacuum packaged meats in trade for a donation for the team. It became known to the team as the “Big Cook.” This year was our 4th year in a row of the “Big Cook” and as you can imagine, each year more and more friends were asking if they could make a donation to the team. Obviously, this meant more meat needed to be cooked.
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…..and you’d never know it!
Using a variation of a recipe loaded with calories found by another BBQ competitor, I came up with this version which is knock down, drop dead, awesome!
The whole thing is under 400 calories and makes enough for about 12-15 people as a generously served side……making it about 30 calories a pop and very little fat!
Here ya go!
Ingredients:
½ Head purple cabbage, finely chopped
½ Head of green cabbage, finely chopped
2 Carrots, finely grated
1 Cup Splenda (fluffy baking kind – NOT the packets)
1 Cup apple cider vinegar
2 Tablespoons olive oil
2 Heaping teaspoons dry mustard
½ Heaping teaspoon coarse sea salt
1 Heaping teaspoon coarse black pepper
2 Heaping teaspoons of dried chopped onion
Hello all!
I was performing some searches online to find the finished cook weight of an average whole chicken and it became very frustrating when I couldn’t find ANYTHING!
I have a general idea – but wanted other opinions. After no luck, I decided to cook 6 birds and get the average. With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a party, catering an event or otherwise.
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BBQ Revolution by: Frampton Consulting
