Serving Up {Salad}: BBQ Potato, Bacon & Corn Salad

I love the 4th of July...the parades, the fireworks, the flags, the family, the BBQ!  I know it is July 3rd, but should you still be undetermined on what you are taking to your potluck tomorrow, may I suggest this BBQ twist to the all american potato salad.  The flavors are amazing - I mean it has ranch, BBQ and dijon!  It's like someone was reading my mind...okay, I never actually thought to combine those flavors before reading this recipe, but I knew a good thing when I saw it.  This is one of my favorite summer potluck dishes because  it is totally unique, and the fact that it is delicious is just an added bonus!

Happy 4th of July to all!

One Year Ago: Root Beer Float Homemade Ice Cream
                        Welsh Cakes

BBQ POTATO, BACON & CORN SALAD     
(recipe from Kraft Food & Family, Summer 2006)
printable version

1/3 cup ranch dressing
1/3 cup favorite BBQ sauce
2 Tbsp. grey poupon Dijon mustard
3 lb. small red potatoes, cooked, quartered
1 can (11 oz.) whole kernel corn, drained
½ cup sliced celery
½ cup chopped red peppers
½ cup chopped red onions
8 slices bacon, crisply cooked, crumbled

Mix dressing, BBQ sauce and mustard in large bowl. Add all remaining ingredients except for the bacon; mix lightly. Sprinkle top of salad with bacon.  Serve immediately or refrigerate until ready to serve.

Serving Up {Beef}: Shredded BBQ Beef

Can you believe that when I was growing up I did NOT like anything that had BBQ sauce on it?  What was I thinking?  I think I am definitely making up for that in my later life.  I mean, nothing says summer like a messy, drippy BBQ beef sandwich.  And this recipe, with it's made from scratch sauce, is a great way to kick off summer.  

This is one of those "everyone in the family is happy to eat it" meals.  We seem to have a few more of those as my kids get older, but still, with seven eating (if everyone is home) trying to please everyone is tricky.  Having all 7 THRILLED is priceless! 

And the added bonus - I threw mine in the slow cooker to keep the heat out of my kitchen and the results were just as delicious as when I have cooked it in the oven.  It's always a bonus when it can be done in the slow cooker!

One Year Ago:  OREO Ice Cream Cake

                           Mom's Corn Bread

SHREDDED BBQ BEEF     

printable version

1 boneless beef chuck roast (approx. 4 lbs.)

3 Tbs. cooking oil, divided

2 large onions, chopped

1 cup ketchup

1 cup beef broth

2/3 cup chili sauce

1/4 cup cider vinegar

1/4 cup brown sugar

3 Tbs. worcestershire sauce

2 Tbs. prepared mustard

2 Tbs. molasses

2 Tbs. lemon juice

1 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. peper

1 Tbs. liquid smoke, optional

In a large dutch oven, brown roast on all sides in 1 Tbs. of the oil.  Meanwhile, in a large saucepan, saute the onions in the remaining oil until tender.  Add the remaining ingredients and bring to a boil.  Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally.  Pour the sauce over the meat.***

Cover and bake at 325 degrees for 2 hours, then turn the roast over and bake for another 2 hours or until the meat is very tender.  Remove the roast and shred and then return to the sauce until ready to serve.

Serve on kaiser rolls or buns.

***At this point you could tranfer it all to a slow cooker and cook on low for 8-10 hours, or until the meat shreds easily.

Serving Up {Side Dish}: Baked Beans

I've mentioned before that when I was growing up we frequently gathered with extended family for BBQ's during the summer months, and that these BBQ's tended to have a menu with each family member bringing a particular dish that they were "known" for.  My mom generally brought the baked beans.

This is my mom's recipe for baked beans.  These beans are pretty easy because they begin with canned beans so there are no overnight soaking or rinsing involved.  A major plus in my kitchen!  I also frequently skip the bacon, only because I don't always have it on hand, and the end product still turns out terrific.  But if you've got bacon it is definitely a worthwhile addition.

BAKED BEANS     Pin It
(recipe from Linda W.)
printable version

3 small cans Pork & Beans
3/4 cup brown sugar
1 small onion, finely chopped
1/2 cup ketchup
1 1/2 tsp. prepared mustard (I eyeball it which means I always add more than written :)
4 bacon slices, cooked and broken into pieces

Combine all ingredients in a deep dutch oven and bake, uncovered, at 350 degrees for 1 1/2 hours.

Serving Up {Beef}: Smoked BBQ Brisket

The weather prediction for our Memorial Day was wet and cold!  Welcome to Portland!  I thought that Memorial Day was supposed to be the kick-off to summer, which ought to include being able to plan a perfect barbecue.  In defense of our weather patterns, Monday turned out to be a beautiful day but I had already planned our "BBQ" around  the predicted storm.

My bad weather BBQ consisted of throwing a brisket into the crock pot for a Smoked BBQ Brisket.  I served a side of Potato Mac Salad (recipe to come), homemade rolls, green salad (with this dressing), fruit and a limeade punch.  Bring on the rain - my BBQ will weather the storm!

SMOKED BBQ BRISKET     
printable version

1 3-6 pound Beef Brisket (Costco carries good brisket)
1/2 - 1 bottle Liquid Smoke (I like the Stubb's brand and the Mesquite flavor)
1 bottle KC Masterpiece Original BBQ Sauce

Place brisket into a crock pot turned to low.  Poke the beef numerous times with a fork or knife.  Pour liquid smoke all over the beef, using half of the bottle if your beef is a smaller cut or the entire bottle if your beef is a larger cut.  Place the lid on the crock pot and cook on low for 2 hours.  Cover the beef in BBQ sauce (using at least half of the bottle of BBQ sauce but more if you prefer).  Replace the lid and continue cooking on low for 6-8 more hours, until the beef shreds easily.
Shred the beef and serve as an entrée or on buns for a meat sandwich.