A Hill of Beans III

[Mr. Bones]

Yer absotively, posilutely right, Brother, an I do apologize!!!!

I need to focus, read up a whole bunch, an learn to make some real beans!!!!

Outta liquor? WTH?
Heard of it, but I sure as Hail didn't serve two tours of combat to have that carp ever happen, in my beloved US; that there is jus pure dee Un-Murrican! lol

[Oakgrovebacon]

Sounds really good!

[Mr. Bones]

Dang, Trout!!!!
Did ya set up a nanny cam in my kitchen?

Huskee an me, we calls this "Blind Tastin", so there...

[Mr. Bones]

I'm with ya both, brothers! klflowers ecowper
What always amazes me is how clear o pics I can get while cookin, cause it all looks purty dang blurry to me

[Willard]

Mr. Bones Will you stop screwing around? I can’t come to Kansas for Christmas. Geez! And furthermore my liquor store is now out of liquor...Geez!

[Willard]

Hilarious!

[Mr. Bones]

Bout this time, I got after brownin up 1 lb~ ground chuck...(lotta stuff all goin on at th same time )

As if I didn't have enough goin on, I took advantage of this moment to chop up 1+ lb of brisky previously pulled from th freezer a few days back... Tip: kitchen shears make quick work of brisky, an bacon slices...


Once it was all chopped up, I unceremoniously plopped* it in with th bison, an veggies.

*Note: Plop is a proper cookin term, same as glug, an scootch! Leastways, hereabouts, they is...

[jfmorris]

Mmmm. Looks great!

I'm cooking ribs for Christmas with my family tomorrow. I may just slip me a pan of beans down on the charcoal grate, next to the Slow 'N Sear, and let those ribs drip into them while cooking...

[Mr. Bones]

ETD peppers are some lil, red, Hot peppers from my Brotha, East Texas Don...he brought me several hundred of them, this year!!!!!
More on th Ghost peppers, comin up...

[Pirate Scott]

Looks Great! First question what are ETD peppers? Second question, do the ghost peppers get lost in the rest of the ingredients or can you get the flavor?

[Mr. Bones]

Time to give my veggies a gentle CI sweat in a couple Tbs of salted butter...

I added th veggies to my bison, along with some garlic, cayenne, an Cajun seasonin...stir well, taste...lil more dalmation...
I decided to whip up some quick sauce, ~ 1 C, this time.
Sharp eyed viewers, (an bleary-eyed ones, as well ) will note throughout my pics how my Mini Measure magically empties, an refills itself ecowper klflowers Troutman


Oops, almost fergot: after stirrin in my 'sauce', an taste testin, I determined it was missin somethin...

So I gave th half pan a 'lattice crust' drizzlin of French's Classic Yellow...nailed it!

It sunk, in th pan, but envision a drizzled latticework...

Best guesstimate, summat twixt 1/4, an 1/2 C... This is to be considered part of th BBQ sauce, if yer makin it standalone... don't fergit th SPG, an other spices, too, if yer jus makin sauce from this here post.

[Mr. Bones]

Time to add some "after" heat:
5 ETD* peppers...

I snipped off th stems, an crunched em up between my gloved fingers:

Hmmm, looks Guuuddd! Now, how bout a couple Ghosties? They're kinda like BrylCream

Say, that looks even better!


*East Texas Don, a brother of mine...

[EdF]

We like!

[Mr. Bones]

Jus got home from work, so here comes some pics:

Veggies prepped:



Time to cook the meats: This tasty bison often goes on sale for $9.99/lb., at my local Sprouts!

I decided to use ground chuck, instead of th sausage, didn't wanna overpower th bison!

Here's th beans I used: one can of Onion style went back into th cabinet... 7lbs was plenty, with 3 lbs meat thrown in.

After brownin th bison, I put it in a 4" half pan, off to th side, sorta...

Looks like it was jus swimmin in grease, but mostly it was jus liquid; bison is quite lean...
Reckon I'd call it Bison Broth...

[ecowper]

THat is my strategy anytime I'm cooking with alcohol .... which is to say pretty much all the time I'm cooking. It may explain why I'm such a happy guy