LONE STEER BBQ with Brian Elston and John Carnes
Pork Ribs with Rib Rub
Ingredients: Rib Rub
- 2 cups brown sugar
- 1 teaspoon garlic powder
- 1 tablespoon salt
- 1 tablespoon pepper
Ingredients
- 2 or 3 slabs pork ribs
Rib Rub: Combine all ingredients for the rub in a bowl and mix well.
Remove the membrane from the backside of each slab of ribs. Sprinkle the rub over the meaty side of each slab, 2/3 to 3/4 cup per slab.
Cook the ribs in a smoker, or on the grill, as desired. Serves 6 to 8.
Pinto Beans with Bacon, Cumin & Fresh Cilantro
Ingredients
- 3 to 4 bacon strips, chopped
- ½cup onion, diced
- 2 16-ounce cans pinto beans
- 1 teaspoons cumin
- 2 tablespoons cilantro, chopped
- ¼to ½teaspoon salt, to taste
- ½to 1 teaspoon black pepper, to taste
In a large pot or Dutch oven, sauté the bacon and onion over medium heat until the bacon is cooked and the onion is tender.
Pour one can of the pinto beans through a wire-mesh strainer to drain them. Rinse the beans with cold water and drain well. Add them to the pot along with one can of pinto beans, undrained. Stir in the cumin, cilantro, salt and pepper. Simmer the beans over low heat, stirring occasionally, for about 5 minutes. Serves 6 to 8.
Green Beans with Bacon & Onion
Ingredients
- 3 to 4 bacon strips, chopped
- 1/2 cup diced onion
- 2 14-ounce cans of green beans, or 1 pound fresh green beans
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
In a Dutch oven, sauté the bacon and onion over medium heat until the bacon is cooked and the onion is tender.
Pour the canned green beans through a wire-mesh strainer to drain them. Rinse well with cold water. If using fresh green beans, trim and rinse well. Add the green beans to the Dutch oven along with 1 cup of water for canned green beans, or more, if using fresh beans. Stir in the salt and pepper. Simmer the beans over low heat for about 10 minutes for canned green beans, or 30 minutes for fresh green beans. Serves 6 to 8.
Bread Pudding with Bourbon Sauce
Ingredients
- 1/3 cup raisins
- ½ounce rum
- 2 tablespoons hot water
- 8 to 10 slices white bread
- 1 cup sugar
- 2 whole eggs plus 4 yolks
- 1 ½cups milk
- ½teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Bourbon Sauce:
- 1 cup brown sugar
- ¼cup water
- 1 ½ounces bourbon
Place the raisins in a small container and pour the rum over the raisins. Add 2 tablespoons of hot water and soak the raisins for 5 to 10 minutes. Drain the raisins and discard the liquid.
Tear the bread, or cut it into cubes. Place the cubes in a large bowl and set aside. In a separate bowl, whisk together the sugar, whole eggs and egg yolks. Whisk in the milk, cinnamon, nutmeg, vanilla and soaked raisins. Pour the milk mixture over the bread and let soak briefly.
Pour the bread mixture into a 9x9-inch baking dish and cover with aluminum foil. Bake the bread pudding in a 325 degree oven for 30 minutes, then uncover and bake for 12 to 15 minutes more, or until puffed and golden brown. While the bread pudding bakes, prepare the Bourbon Sauce.
Bourbon Sauce: Combine the brown sugar, water and bourbon in small saucepan. Simmer over medium-low heat, stirring, until the brown sugar is dissolved and the mixture begins to caramelize, 3 to 5 minutes.
Serve the bread pudding warm and drizzle with the warm Bourbon Sauce. Serves 8.
Recipes by Brian Elston, Pit Boss at Lone Steer BBQ.
