Lorraine's Famous Chuckwagon Beans

Lorraine’s Famous Chuck-Wagon Beans

3    Lbs. Lean Hamburger	1 ½    Cups of Ketchup
3    Cups chopped Onion	1 ½    Tsp. of Salt
1    Cup chopped Celery	½       Tsp. of Pepper
2    Packs of powdered OXO	½       Cup of Molasses to taste
3    Tbsp. Prepared Mustard	1 ½    Cloves of Garlic mashed
2    Cans Beans (29oz. Total)

  

Cook hamburger in a large roaster and drain well.

Then add onion & celery and cook for 15 minutes.

Add in the remaining ingredients and bake at 350* for approx. 1 ½ hrs.

1 lb of bacon partly cooked to get most of the grease out of it. Note: cut it up into bit size pieces

(you can also use some the rind from a ham bone in or just use some chunks of ham to give it more flavor.)

Most of the time it was done on the BBQ but it can also be done in an oven or slow cooker with good results.

ASB's BBQ Onions

ASB's  BBQ Onions for 2 people

 

Take 2 medium yellow onions and leave the skin on

You can put them right on the coals of a charcoal fire or on the grill of a regular BBQ.

When they turn black, just give them a quarter turn and do the same all the way around.

You will notice that the onions will start to get soft buy the time they are all black.

Take them off the grill, cut off the bottom and squeeze the onion out of the charred yellow skin.

Cut the onions in half or quarters sprinkle with chives, SPG and serve.

You will find they have a sweet flavor and they are very tasty.

For a full version go to www.youtube.com for Melted Onions by Weber

ASB's SPG

                                         SPG   

                                            (Alberta Smok'in Boys)

SPG Stands for Salt, Pepper and Garlic.
These 3 spices make an excellent steak spice

Just mix together in a bowl:

2 TBSP      Coarse Kosher Salt
2 TBSP      Coarse Black Pepper
2 TBSP      Granulated Garlic

To Kick It Up A Notch you can add to it:

1 TBSP      Minced Onion  (dry)  or       
1 TBSP      Paprika  (It gives it a nice color and added flavor)           
                    (Try one or both of them)

Mix thoroughly and store in a sealed glass container for up to a year in a cool dark place.   (you can also change the quantities of spices to suit your taste buds)

To Use:
Just take the steaks and prep them the way you normally would.
Sprinkle the SPG on both sides (even the edges) you can use it right away or put it on a plate and cover or in a plastic ziplock bag for an hour or 2 or 3, store in the fridge to keep them cool till you are ready to BBQ.

I have also used it on corn and baked potatoes....some gooood!

ENJOY

 

Dry Rub Country Style Recipe

Barbecue Rub Country Style

A good Dry Rub is a must for great tasting barbecue, and this basic and easy to make BBQ Dry Rub measures up. It goes real good with pork, chicken, and beef, and it's cheap to make. -BBQ Pit Boys

The ingredients you'll need:

Ingredients:1 cup Sugar
1/2 cup Coarse Salt
1 tbs. Garlic Powder
1 tbs. Cayenne Powder
1 tbs. Ground Cumin
3-4 tbs. Paprika
1 tbs.Pepper
1 tsp. Ground Celery Seeds

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This is a basic rub you use it as it is or you can add your favorite spice if you like.