Archive for the ‘Side Dishes’ Category

Smoked Onion

October 23, 2007

     Grilled onions are a favorite add on to accompany most grilled meats in my house.  Usually a little butter, salt and pepper, and onto the grates.  I had this little cast iron butter pot and noticed an onion fit just right into it.  So, I took a 1015 (Texas sweet onion), and cut a little off the top and peeled off the outer layers.  I did not trim the root end of it.  I them made slices from the top, making sure not to cut all the way through the bottom.  Then, seperate the “petals” some and place into the pot(you could use some crumpled foil to make a bowl).  Top with a good helping of butter, salt, pepper and BBQ rub.  Smoke or grill untill the onion is soft.  It will come out like a grilled/smoked bloomin’ onion.

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Fat Iron Steak

April 11, 2007

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     Flat Iron Steaks are gaining in popularity.  They are actually a cut from Chuck roasts.  It’s also known as a Top Blade Steak.  There is some more history HERE.  Grilling is fairly easy, either over charcoal or gas.  Season both sides (salt, pepper and garlic powder are my choice).  Place steak on the grill over a medium heat for about 8 minutes per side.  Internal temps should be about 145* for a rare to medium rare.  Overcooking (anything over medium) will make this cut tough.  Allow the steak to rest for about 10 min and slice into thin strips to serve.  I sliced a russet potato and a Texas 1015 sweet onion and seasoned with salt and pepper.  The sides were grilled along side the steak until they were tender.

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Here’s the meal brought together.

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Black Eyed Peas

January 1, 2007

     New Years calls for black eyed peas.  It’s a traditional to eat these on New Year’s Day for good luck.  I started this batch with about 2 pounds of peas , some diced ham, 2 smoked ham hocks, a couple of Bay leaves, some diced onion, garlic powder,  salt and pepper.  Add enough water to cover.  I also threw in a split jalapeno.  This batch was cooked on the stove for a couple of hours until peas were soft.  I then shredded the hocks into the peas.  I put about a half cup of the cooked peas and pureed them in a blender with some of the juices.  The blended peas were stirred back into the peas to thicken the juices.

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      A skillet of cornbread was made to accompany the black eyed peas.  I like to split my slice of cornbread and add butter.  Then scoop the peas on top allowing the juice to absorb into it.

Texas Pit Beans

December 1, 2006

     With the cold icy weather, I needed to cook something.  I decided to try the Texas Pit Beans recipe from Peace, Love & Barbecue.  This is Vencil Mares’ (from The Taylor Cafe’ in Tayor, TX) recipe.  Texas pintos aren’t sweet like other Southern baked beans.  Pintos are a staple in most Texas BBQ joints.  I soaked the beans overnight, and have them in the crockpot now.  I’ll update with picks when done in a few hours.

 Update:  I let them cook almost 12 hours on low.  They came out really good.  This was another recipe on my BBQ book “to do” list.

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Texas Pit Beans

From Peace, Love and BBQ

  • 1 pound dried pinto beans

  • 2 cups minced yellow onion

  • 1 cup chopped bacon

  • 1/4 cup chili powder

  • 1 tablespoon kosher salt, finely ground (I ran it through a coffee grinder I use for spices only)

     Wash beans and sort through them to remove any foreign particles and broken beans.

Put beans in a large bowl or saucepan and cover with cool water by at least 3 inches.  Soak overnight.

     Drain and rinse the beans and put them in a large saucepan.  Add onions, bacon, chili powder and salt, and cover with cool water by 3 inches.  Bring to a boil, then lower heat and simmer, stirring occasionally, for 2 hours, until beans are very tender.

     You can also cook the beans in a slow cooker or Crockpot.  Prepare as above, but add 6 cups of water.  Cook on medium for 6-8 hours, adding water if necessary to keep beans covered.

 My notes: I cooked in the crockpot on high for 1 hour, then low for about 10 hours.  You can’t overcook pintos.  Check bean tenderness to determine when done.  I serve as is with condiments on the side.  Condements are usually hot sauce, sliced pickled jalapenos and salt and pepper.