| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Center cut porterhouse pork |
|
|
chops 2-inch thick |
|
|
Dry rub |
|
|
Baked Beans |
| 1 |
t |
Sage |
| 1 |
t |
Salt |
| 1 |
t |
Pepper |
| 1/2 |
t |
Ground cumin |
| 1 |
lb |
Navy beans, soaked overnight |
| 6 |
c |
Water |
| 6 |
oz |
Bacon, chopped |
| 1 |
|
Onion, diced |
| 1 |
|
Green pepper, diced |
| 1 |
|
Red pepper, diced |
| 1 |
c |
Barbecue sauce |
| 1 |
c |
Cider vinegar |
| 2 |
T |
Molasses |
| 2 |
T |
Mustard |
| 1 |
c |
Any leftover smoked meat |
INSTRUCTIONS
GRILLIN' & CHILLIN' SHOW GR3626 Rub pork chops with dry rub and grill
for 10 minutes on each side or until done. Serve with baked beans.
Yield: Serves 4 Dry rub: Combine all ingredients, and mix well. BBQ
Baked Beans: In a saucepan cook beans with water for 2 hours. In a
saute pan, cook bacon over moderate heat. Add onions and peppers and
cook until tender. Add remaining ingredients, including beans and bake
at 250 degrees for 45 minutes. Serve hot. Posted to bbq-digest by
wight@odc.net on Apr 20, 1998
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