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Thank you, from the BaitShop Boyz!

what’s for supper out there in BSB land?

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TasunkaWitko View Drop Down
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    Posted: 03 August 2008 at 11:36
up here, w're having apple-smoked BBQ ribs with home-made southern style beans and home-made cornbread baked in a cast-iron skillet. can't ask for much more than that!
TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote varmintcaller Quote  Post ReplyReply Direct Link To This Post Posted: 03 August 2008 at 14:25
Got home late from the rifle range, so I just threw a pizza in the microwave. After i polish it off, I'm going to sit back with a couple of Jack Daniels on the rocks......Life is good.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Triggerguard Quote  Post ReplyReply Direct Link To This Post Posted: 03 August 2008 at 15:55

Threw a couple of steaks on the pit, a T Bone for me, and a ribeye for Mrs. Charley. Peas, potatoes, and some parkerhouse rolls from frozen dough. Ice tea to wash it down. The good thing is, with Number 2 son gone to California for reserve training, there are enough leftovers to avoid cooking tomorrow night!

Tell me, Ron, it isn't sweet cornbread, is it? Never couyld eat that variation.



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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 August 2008 at 16:19

TG -

no, it wasn't sweet corbread. this was made from buttermilk and had a little sugar in it, but was mostly just good and robust. here's the recipe:

 

  Danny Gaulden's Cornbread

  Ingredients:    

                                                                                                                           

  1    cup   white cornmeal -- yellow is OK                                                            

  1/4        cup flour

  1/2        teaspoon     salt

  1/4        teaspoon     baking soda

  1           teaspoon     baking powder

  1           tablespoon  vegetable oil

  1           tablespoon  sugar

  1             egg

  1           cup buttermilk

  Directions:

  Here's how we do our cornbread, and it is an old south recipe.

 

  In a bowl, mix the cornmeal, flour, salt, soda, baking soda, and baking powder. Mix in the

  vegetable oil, sugar, egg, and buttermilk.

 

  Rub some Crisco on the bottom and sides of a 10" cast iron skillet.  Put skillet in oven at 425 degrees and heat till hot.  Skillet must be HOT, and slightly smoking. Sprinkle the bottom of skillet  with cornmeal after removing from oven, (this helps keep it from sticking also) then pour in the  cornbread mixture. Try to time it so that ingredients are mixed just a minute or two before taking   skillet out of oven. Bake for 20 minutes at 425 degrees. It may take you a time or to, to get this

  right, but is well worth the effort.

 

http://www.dannysbbq.com/

 

TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 August 2008 at 16:24

here's the recipe i used for the beans. 

i used molasses instead of barbecue sauce, but being a heathern yankee, i left out the red and green pepper.

 

  Danny Gaulden's Baked Beans

  Ingredients:                                                                                                                                

  2           cans           B&M or Bush's "baked beans"

  8           slices          Hickory Smoked Bacon

  1           small          onion -- chopped

  1           small          red bell pepper -- chopped

  1           small          green bell pepper -- chopped

  2           tablespoon  mustard

  3           tablespoon  dark brown sugar

 

 

  5           tablespoon  BBQ Sauce

                                   ___OR___

  5           tablespoon  molasses

 

  Directions:

  I'm sure we all have a load of "good bean" recipes, but Carolyn andI have developed this one

 

  over the years, and really like it with good Q. It is "Chef Friendly", and takes less than an hour to   prepare. Out here it's pinto, pinto, pinto for beans, and I like' em. But every once in a while that   oldSouth comes out in me, and I want oven baked beans. Here goes....

 

Drain 2 cans of B&M, or  Bush's "baked beans" (Campbell pork & beans will work in a pinch). Drain 75% or more of liquid

  from beans and discard. Pourbeans into baking dish (no lid required). In a skillet, fry 4 thick slices   of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while   preparing other ingredients. Now fry 4 more slices of bacon till medium done, and set aside. Drain   all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Saute 1 small   onion, 1 small green, and 1 small red (if avaliable) bell pepper for 3 or 4 minutes in hot bacon

  grease. Pour sauteed onions, peppers, and bacon grease into beans. In a cup, mix 2 tablespoons of    mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3 tablespoons of dark brown sugar, or 5

  tablespoons of molasses, and pour into beans. Crumble or dice with a good chef's knife the cold   bacon, and stir into beans. Place medium done bacon slices on top of beans and bake in oven   at350 degrees for about 45 minutes, or in pit till thick and rich.

 

 Hope you guys and gals like this as well as we do.

 

http://www.dannysbbq.com/

TasunkaWitko - Chinook, Montana

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Post Options Post Options   Thanks (0) Thanks(0)   Quote RobertMT Quote  Post ReplyReply Direct Link To This Post Posted: 03 August 2008 at 20:25

Just finished up pork shoulder roast left overs last night. got some wet ribs about done.   Took the boston butt, brined it in apple cider and cider vinegar for two days, mustard and rub for day, then glazed it with pepper-garlic jelly and cooked it at 200 for twelve hours, sliced it up, sauced it and ate on it for three days.

I'm going to check on wet baby backs now, should be close to done.  They've been cooking while I was at work.  Looks like I better get eating.

 

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