per skewer, depending on the thickness of the strips in .NET

Drawer UPC - 13 in .NET per skewer, depending on the thickness of the strips

14

Giving leftovers new life Putting barbecue meat to unexpected use Adding punch to potatoes, beans, and then some Recipes in This

Competition Pit Beans Spudzilla Barbecue Hash Jalape o Shot Shells Big R s Smoked BBQ Spaghetti BBQ Fried Rice

arbecue takes work, which in many cases means that if you re going to make it, you re going to make a whole lot of it That way your efforts are rewarded over more than one night s dinner, but the downside is that your fridge may end up too full of pork shoulder, brisket, or chicken The conundrum is one that anyone who s ever cooked a turkey knows well and is the basis for a thousand permutations of turkey casserole Fortunately, barbecue starts out with more flavor than most interpretations of the illustrious holiday bird, so the methods for utilizing leftovers produce some awfully tasty results, not to mention the epic Spudzilla You find the recipe for the monster potato and other creative ways for utilizing leftovers in the pages to come

Like peanut butter and chocolate or Hall and Oates, certain things just go together Nobody would be surprised to find baked beans at a barbecue, for example, or to see potatoes coming into play in one form or another

Seth McAllister of Team Porkrastinators calls this an easy recipe but warns that the canned beans tend to be sweet Cut back on the sugar for a more savory version McAllister also advises smoking the beans with hickory, which is a great complement to the flavors in the dish Preparation time: 10 minutes Cooking time: 25 minutes Yield: 10 to 12 servings

4 cup rendered brisket fat or 1 2 stick butter 1 yellow onion, diced 3 cloves garlic 1 teaspoon black pepper 28-ounce can Bush s Original Baked Beans 28-ounce can Bush s Boston Beans

28-ounce can Bush s Boston Beans, drained 11 2 tablespoons dry rub (see 6) 1 tablespoon Dijon mustard 1 cup sweet barbecue sauce (see 9) 1 pound leftover barbecue meat 1 cup dark brown sugar

1 In a large pot, melt brisket fat or butter over medium-high heat 2 If you re using brisket fat, remove any chunks that didn t render 3 Turn the heat to high and add onion, garlic, and pepper 4 Saut until lightly browned 5 Turn heat to medium-low and let the mixture sweat until the onion has

6 Add the beans, rub, mustard, and barbecue sauce, and stir thoroughly 7 Simmer over low heat until the beans have warmed through, about

8 Remove from heat and stir in the meat 9 Sprinkle brown sugar on top of the beans, but do not stir it in 10 Place the pot on the smoker and smoke at 225 to 250 degrees for 2 hours 11 Remove beans from smoker and stir in brown sugar

same results by cooking the dish in a large Dutch oven Add 1 2 teaspoon of liquid smoke (see 8) if you want to make sure you get the smoke flavor It also works just fine if you cook it in a slow cooker for 6 to 8 hours

The brains behind Spudzilla run TC s Memphis BBQ, a restaurant where Spudzillas fly out of the kitchen doors or, given their ample girth, are more likely wheeled out The finished product weighs somewhere between 3 and 4 pounds, hence the name Diners at TC s earn a T-shirt if they conquer a Spudzilla in one sitting More reasonable folk could slice it into portions (a good four of them, no doubt) or start with smaller spuds Preparation time: 10 minutes Cooking time: None Yield: 2 to 4 servings

1 large baked potato (1 to 1 1 2 pounds) or 2 or 3 smaller potatoes to equal 1 1 2 pounds 1 4 cup butter 1 4 cup sour cream 1 cup nacho cheese