Dr Pepper Baked Beans And Other Serious Bean Co Flavors! | Recipes & Reviews ????
We're reviewing and cooking bold flavored beans from the Serious Bean Co, including the famous Dr Pepper Baked Beans! ???? Discover unique Serious Bean Co flavors --
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It all starts in the kitchen - testing, tasting, adding a little love, testing, and tasting again. We create each of our unique flavors with the highest quality, most flavorful ingredients and the best beans from America's heartland. We're serious about our love for beans, and we can't wait to share them with you!
Serious Bean Co Dr Pepper Baked Beans feature a sweet and sassy taste with no high fructose corn syrup - perfect for entertaining family and friends. Serious Beans are great by themselves, but don't stop there. Swap out old boring canned beans with something better. Add Serious Beans to your favorite recipes or create something new on Meatless Monday. The possibilities are endless!
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GREEN MOUNTAIN GRILL SMOKED DR. PEPPER JALAPEÑO BEEF JERKY
MEAT: Prime Bottom Round
MARINADE:
2 cups Dr. Pepper
2 jalapenos (sliced) ADD MORE PEPPERS IF YOU LIKE IT SPICY
2 Tablespoons kosher salt
1 Tablespoon Worcestershire sauce
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Make the marinade. In a medium saucepan, combine all of the ingredients for the marinade. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until the mixture has reduced by half. You should have just over a cup of marinade. Chill the marinade completely.
Marinate the beef. Transfer the sliced beef to a gallon sized zip top bag and pour in the marinade. refrigerate for 8-12 hours, or overnight.
Preheat your smoker or oven to approximately 170 degrees F.
Remove the meat from the marinade and dry each strip thoroughly by laying on paper towels or patting dry. Transfer the strips to the wire rack and smoke/cook for 2-3 hours depending on the thickness of your slices, Check often after the first hour to be sure your jerky is drying evenly.
keep rotating the beef jerky every 30 min to even out the cook.
#greenmountaingrills #beefjerky #smokedbeefjerky
Shakshuka - Eggs in Tomato Sauce Recipe
How to make perfect Shakshuka (Shakshouka) recipe - Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try recipe. Shakshuka is usually served for breakfast, though I think it’s perfect for brunch on lazy weekends. This dish is best served right away after cooking alongside some crusty bread or pita.
To print the recipe check the full recipe on my blog:
#shakshuka #eggsintomatosauce #homecookingadventure
0:00 - Intro
0:17 - Preparing the tomato sauce
2:30 - Make room for eggs
2:40 - Add eggs
2:47 - Cook the eggs
3:08 - Enjoying Shakshuka
Ingredients
Makes about 4-6 servings
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium red bell pepper, chopped
2 cans (14 oz.- 400g each) diced tomatoes
2 tbsp (30g) tomato paste
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
chili flakes, to taste
1 tsp sugar
salt and freshly ground black pepper
6 eggs
fresh parsley/cilantro for garnish
1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic.
2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened
3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.
4. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
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Dip Recipes for Snacking & Entertaining
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Dr Pepper Ribs - Dutch Oven Style!
Simmered in Dr. Pepper for about 2 hours, these ribs were delicious! We know you want to be a member of the clean bone club too…
Noticing that the wife was going to be out for the day, and it was going to be really nice for a mid-February day in Connecticut… I was left with a decision to make. What to do?
Well, I decided to throw something delicious together in a Dutch Oven of Course! I had been wanting to do some ribs in the Dutch Oven, and thought today was the day. I wanted them to be sweet, since I make them savory on the smoker all the time. I was going for super tender too, trying to pull the ribs out of the Dutch Oven just prior to them falling off the bone. I think I managed it with very little contemplation. The Dr. Pepper was inspired by some videos I saw a while back, I figured why not give it a try… I hope you enjoy this video!
Recipe for a standard Lodge 12 Inch Dutch Oven:
Ingredients:
1 Rack of Baby Back Ribs
2 Large Yellow Onions
4 Small Potatoes
4 Cloves Crushed Garlic
Your favorite spice rub (Salt and Pepper will do in a pinch)
Slice Onions into wheels and place on the bottom of the Dutch Oven. Then cube up your potatoes and drop them in too. Level the veggies in the pot to make a nice bed for the ribs to lay on.
Remove the membrane from the back of the ribs (it's not good eating), a paper towel makes this easier. Sprinkle your favorite rub onto both sides of the ribs. Cut the ribs into manageable pieces , about 3 ribs per. Arrange them onto the bed of onions and potatoes.
Smash up the garlic, and maybe give it a little chop. Add on top of the ribs.
Finally, pour enough Dr. Pepper into the pot to come just past the bottom of the ribs.
Let simmer for about 2 hours, I used the Ring Method with just a few less coals to maintain about a 300 degree oven.
Sauce:
1 cup Dr Pepper
1 cup Brown Sugar
1 cup Ketchup
Dash of Worcester Sauce
Tablespoon Garlic Powder
Teaspoon Cayenne Pepper
Whisk all ingredients in a skillet and let simmer until desired thickness. I used some as a glaze prior to letting it get fully thickened.
Now, GET OUT THERE AND COOK!
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#GetOutThereAndCook #Lodge #DrPepper #BabyBackRibs
Dr. Pepper Baby Back Ribs
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill and packs it full of these epic Dr. Pepper Baby Back Ribs. Smoked, braised and glazed to perfection!
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