Featured Cookbook

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1. Barbecue Checklist

2. Tuscan Smoked Pork Shoulder (Porchetta)

3. Beer-Baked Beans

Book Description

The third in Rick Rodgers's popular 101 series (see also Thanksgiving 101 and Christmas 101), Barbecues 101 is all the ammunition you need to fire up the grill and keep it going all summer long. Rodgers knows that a barbecue is "the ultimate relaxed get-together," and presents detailed, step-by-step instructions for everything from choosing your grill, firing it up, and using it to basic, foolproof recipes for grilling favorites like burgers and chicken. Named Outstanding Cooking Teacher of 1999

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Barbecues 101 : More Than 100 Recipes for Great Grilled, Smoked, and Barbecued Food Plus All theFixings for Perfect Outdoor Parties

Authors: RICK RODGERS

Date: May 2001

ISBN: 076790673X

Publisher: Broadway

Paperback

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Whenever I serve these beans, people eat them as if they've never had baked beans before. They like them because they aren't too sweet or tomatoey. I like them because they use canned beans, which are helpful when you're cooking in a hurry. If you are a fan of tangy beans, try the Barbecue Baked Beans variation.

Servings: 8-12


MAKE AHEAD: The beans can be made 1 day ahead. Stir in 1 cup water. Cover and bake at 350 degrees F until heated through, about 45 minutes.

• 5 ounces sliced bacon, coarsely chopped

• 2 medium onions, chopped

• 1 (12-ounce) can lager beer

• 1/2 cup ketchup

• 1/2 cup honey

• 1/4 cup spicy brown mustard

• 5 (15 1/2- to 19-ounce) cans white kidney (cannellini) beans, rinsed and drained

1. Position a rack in the center of the oven and preheat to 350 degrees F.

2. Place the bacon in a Dutch oven or flameproof casserole. Cook over medium heat, stirring occasionally, until the bacon is browned, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels, leaving the fat in the pan. Cool the bacon and set aside.

3. Add :the onions to the fat in the Dutch oven and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in the beer, ketchup, honey, and brown mustard. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in the beans and reserved bacon. Bring to a simmer.

4. Cover tightly and bake for 1 hour. Uncover and continue baking until the beans have absorbed most of the liquid and look glazed, about 30 minutes. Serve hot.

BARBECUE BAKED BEANS: Substitute 1 1/4 cups of your favorite tomato-based barbecue sauce for the ketchup, honey, and mustard.

More From This Book:

1. Barbecue Checklist

2. Tuscan Smoked Pork Shoulder (Porchetta)

3. Beer-Baked Beans

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