|A backyard classic – burgers, bbq beans, and chips.|
|We happened to have some “seasoning bacon” from Rhonda’s home-cured, home-smoked bacon. That’s the ends that you cut off to square the edges of the slab of bacon. Typically, we would use chopped smoked pork or brisket.|
Tonight’s BBQ Baked Beans
- 28 ounce can Bush’s Original Baked Beans
- 1/2 pound seasoning bacon or lardons
- 1/2 cup Rippleman’s BBQ Sauce (sorry, it’s currently out of production. Shame.)
- 1 cup diced sweet onion
- 1 fire-roasted poblano, peeled, seeded, and chopped or 1 small can of diced green chile
- 1/4 cup fire-roasted red bell pepper, chopped
- 1 tablespoon NMT Southern Sweet or another sweet BBQ rub
- 1 ounce yellow mustard
- 3/4 cup brown sugar (not pictured, like that one kid in high school)
- Mix all ingredients, EXCEPT brown sugar, and place in a grill safe pan. We used a stoneware bread loaf pan, but you could use a large, cast-iron skillet or a small casserole dish.
- Place in the smoker at 225°f for 2 hours. Ideally, this is under BBQ cooking that is near finished, like ribs, pork butts, or brisket.
- Top with the brown sugar, raise the grill temperature to 350°f and cook until thick, gooey, and forming a skin on top. This should be right about an hour once the grill hits tree fiddy.
A note about that technique – NEVER do this under raw meat. It needs to be cooked under something cured or that has already been smoking for a while and is nearly done.
While that’s going on for a few hours, make the pimento cheese.
NMT Pimento Cheese
- 4 ounces sharp, white Vermont Cheddar, shredded
- 4 ounces mild cheddar (or Colby jack for a milder flavor), shredded
- 1/2 cup whipped cream cheese
- 1/3 cup Duke’s mayonnaise (we’ll allow Hellmans 😉 )
- 1/4 to 1/3 finely chopped roasted red bell pepper
- 1 ounce finely chopped fire-roasted poblano (about 1/2 a poblano, peeled and seeded)
- 1 tablespoon finely chopped green onion (optional)
- 1/4 – 1/2 teaspoon NMT Southern Sweet or another sweet BBQ rub
- 1/4 teaspoon white ground pepper
- salt to taste, start at 1/4 teaspoon
- Mix together in a large bowl until thoroughly combined.
- Put in the fridge and try to leave it alone for at least an hour, preferably overnight.
Yield: 1 pint
Prep Time: 00 hrs. 30 mins.
Cook time: 00 hrs. 00 mins.
Total time: 00 hrs. 30 mins.
|Toast your buns before you gunk up the grates with the burgers. Don’t skip that step, it makes a noticeable taste and texture difference.|
|These were hefty patties, all about 10 ounces of ground chuck seasoned with Lane’s BBQ Brisket and Ancho combo blend. It was my first time using that blend, I like it quite a bit, maybe better than the two rubs individually.|
|Two tips on applying the pimento cheese. First, it helps for it to temper a bit so we took out the amount we thought we would use and left it out at room temp for an hour. Second, apply it as soon as the burgers come off. Photo: Rhonda Hollis|
|Maximum melty perfection achieved.|
|Oh yeah. I also caramelized some onions just before firing the burgers. It was shut your mouth good and I will treasure spending a Fall evening with my family.|