BBQ SIDES 3 Ways
For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
JULIENNE PEELER:
BOOS BLOCK CUTTING BOARD:
SALAD SPINNER:
MANDOLINE:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
7.25qt DUTCH OVEN:
12 CAST IRON SKILLET:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
MICROPLANE:
--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water
Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.
--
CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper
Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.
--
STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder
Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.
Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#bakedbeans #streetcornsalad #coleslaw
CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Better Than Fast Food! Classic Smash Burger Recipe
Get THE SMASH tool to make the perfect smash burgers:
Craving that fast food or diner-style burger? The Classic Smashed Burger fits the bill. Ooey gooey cheese is practically dripping off this smashed burger with toasted bun. Make this special sauce or top it with anything you like!
Get the Classic Smashed Burger recipe:
INGREDIENTS:
1 1/2 pounds Certified Angus Beef ® ground beef, 80/20 lean
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon grated yellow onion
2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
4 white hamburger buns
2 tablespoons butter, room temperature
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
4 slices American cheese
2 cups shredded iceburg lettuce
8 slices vine-ripe tomatoes
Learn more about ground beef here:
~~ If it's not CERTIFIED, it's not the best. ~~
--------------------
Connect with us!
--------------------
Buy the best Angus beef:
Get our email newsletter:
Shop our online brand store:
Join our loyalty program:
Download our Roast Perfect app:
Spanish website:
Japanese website:
Ultimate Pulled Pork BBQ Sandwich
Chef Frank shows you step by step how to make the ultimate pulled pork BBQ sandwich.
Bonus recipe for Nat King Cole Slaw.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
INGREDIENTS
3-5 pound piece of pork shoulder
1/4c bbq sauce
2 TBSP extra virgin olive oil
Brioche bun
1 Tbsp butter
Nat King Cole Slaw
1 cup mayonnaise
1 TBSP honey
1/2 tsp celery seed
1 tsp white vinegar
Combine all above ingredients to make dressing.
2 cups shredded green cabbage
3/4 cups shredded red cabbage
2 TBSP shredded peeled carrot
Combine all above, add dressing a little at a one til slaw is coated to your liking.
DRY RUB
2 tsp garlic powder
2 tsp onion powder
I tsp salt
1tsp Black pepper
1 tsp cumin powder
1 tsp chili powder
1/2 tsp cayenne powder
Combine all above.
RECIPE
1. Coat pork shoulder with olive oil
2. Coat with rub and rest for 1 hour prior to placing in oven
3. Put pork in Dutch oven. 1 hour at 400, then 4 hours at 300...or until ended (Approximately 1 hr. Per pound)
4. Shredded pork with tongs or fork.
5. Return pork to Dutch oven and coat in drippings. If you end up with a lot of fat in pan try to drain most of it before return pork.
6. Heat 1/3 BBQ sauce with 2 TBSP water.
7. Heat pork in sauce.
8. Toast and butter Brioche bun.
9. Put a layer of slaw on the bun, then the meat.
10. EAT THAT THING.