Re: American Royal Barbecue
- From: Cleatarrior <nospam@xxxxxxxx>
- Date: Tue, 05 Oct 2010 13:31:02 -0700
On 10/05/2010 01:18 PM, Nunya Bidnits wrote:
Hmmm...potato taco eh? Interesting.
Care to elaborate?
Pretty simple concept, but it's just a twice baked variation in a crispy
shell with bacon and a potato filling with extra goodies.
Yum, sounds real good.
Round here if you hit the right Mexican spot for a breakfast burrito, they steam the new red potatoes, quarter them, and then fry them with a ladle of red chile sauce then into the tortilla with refritos, bacon and white cheese. Hard to top that...
I have a favorite cowboy bean recipe - no state secret, just the
Texas' County Line BBQ's version.
Mine's in a book, "Texas BBQ", but this one's close enough:
1 1/2 cups dried pinto beans
2 Tbsp bacon fat
1 medium yellow onion, chopped
5 minced garlic cloves
1 smoked ham hock or ham shank
2 cup water (or more to cover)
3/4 cup black coffee( " )
2 TBSP brown sugar
1/2 tsp.Celery Salt
Grated Cheddar for garnish (optional)
1/4 cup chopped pickled red onion for garnish (optional)
The coffee just adds a certain whatever (no flavored froo-froo blends
This looks good. I'll have to try it out. What do you do on time and temp? I
didn't see the beans on their recipe page.
They don't have them up there, you'd have to get that book "Texas BBQ".
For time and temp I just use the Crock pot either on Hi for 3-4 hours or Lo for 5-6.
If you're going for the benefits of 'in the smoker' cooking I'd start out over a good hot spot, move it back after an hour or so, then check till done.
Don't forget the crumbled bacon and the chile powder (my bad) - gotta have that flavor.
If you like a sweeter version, a 1/4 cup of molasses really rounds the flavor out too.
I also like to soak the beans either overnight, or for a few hours before to de-gas them a bit.
That bread pudding with bourbon is intriguing too and the sauce looks like
creme anglaise on steroids. Yum.
Yeah, that looks danged tasty!
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