BBQ Viking’s Turbocharged Canned Beans

Turbocharged can beans!

Beans are real good eats. They’re also a side that work well with almost any BBQ meal. Great on burgers, hot dogs, with steak, pork, chicken… Yup, definitely an essential BBQ side dish. Now, you can make your beans from the ground up, using dried beans and making your own chilli or BBQ sauce from the ground up, that’s phenomenal. But sometimes there’s just not enough time for doing it that way. That’s when I turn to my turbocharged canned beans recipe. It’s basically about going to the store and buying some quality canned beans, and then doctoring them with some fresh chillies and some other stuff, to get to a great side dish with little time and effort. This should recipe is for 4-8 people, depending on what else is being served. Here’s how I do it.

Time: 45-60 minutes + some baking time (optional)
Skill level:Easy

You’re going to need:
3 cans of quality beans (I use S&W’s Texas Ranch Recipe Barbecue beans)
4-8 Fresh chillies of your choosing
4 Scallions, spring onions or even some leeks
A good chunk of quality bacon (about 250 grams or 0.5 pounds)
A couple tbsp of your favorite BBQ rub (optional)
1/2 cup of your favorite BBQ sauce (optional)

How you do it:

  •  Usually I will do this a day ahead, to let the flavours really combine in the fridge overnight. Also, that makes for less side dish focus on BBQ day, and more time to focus on heating meat and drinking beer. Important.
  • Dice your bacon chunk, and heat in your pot on low, so you render as much fat as possible
  • When the bacon is starting to crisp up, finely slice your chillies and scallions, removing chilli seeds and stems if you like less heat
  • Chuck them in the pot and continue frying until everything’s nicely golden, making

    S&W Barbecue Beans cans

    sure not to burn the chillies and scallions

  • Open up and pour in your three cans of beans. Add 0.5 cup of your favourite BBQ sauce. Let simmer for 5-10 minutes. Let it cool and store in fridge overnight, or optionally if you’re short on time, serve as is
  • Next day, I put the beans in a grill-proof vessel, or just leave in the cast iron pan if I have enough space on the grill, and bake the beans with whatever I’m cooking. Before I put it on the grill, I sprinkle with my favourite BBQ rub, which helps form a nice crust on top. Put some wood chips on the coals and you’ll have fabulous baked beans with great flavour in about an hour.
  • Enjoy!
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Tasty, creamy coleslaw

Homemade coleslaw. Ah yeh…

Coleslaw is my go-to side for a lot of BBQ and grilling meals. It’s a must for me with any BBQ sandwich, like pulled pork, hamburgers, sliders, steak sandwiches, brisket… It also works great with hot dog, as a side for BBQ chicken, fish…. Coleslaw – what can’t it do! So here’s my standard recipe, and I will get back to you with some more exciting varieties once you’ve got this nailed. Not into the creamy coleslaw? Lactose intolerent? Check out my spicy slaw instead!
Time: 20-30 minutes
Skill level:Easy

You’re going to need:
1/2 head of a large cabbage (or 1 whole medium cabbage)
2 carrots
1 cup of mayo (I suggest the homemade one found here, without the Chipotle)
1/2 cup of sour cream
4-6 tbsp vinegar (I use clear, no-taste vinegar for this)
2-3 tbsp sugar
1 clove of minced garlic (optional)
1 tsp Cayenne Pepper
Salt/pepper

How you do it:

  •  Put the mayo, sour cream, vinegar, sugar, optional garlic and cayenne pepper in a container large enough to hold all your slaw. Whisk it all together, season with salt pepper, and adjust vinegar vs sugar levels to your tastes
  • Peel the carrots and grate them into the dressing
  • Thinly slice the cabbage (leave out the middle white stem part, it can be quite bitter)
  • Put on some vinyl gloves (indispensable), and mix it all well together
  • I like to make this some hours in advance, I think it tastes better when it sits a little bit. It will also keep well in the fridge for some days if you have leftovers.

Spicy Bacon Potato Salad

Spicy Bacon Potato Salad

A good potato salad is a great side for almost any BBQ dish. It’s also something that can be made the day before, stored in the fridge, and served cold.

Which in turn means you can focus on the preparation of meat when you need to, which is good. It also means it’s a great side to bring to the park, the beach or camping.

Time: 20-30 minutes
Skill level: Easy

You’re going to need:
12-15 Medium-sized red-skinned potatoes
About 1 cup of Homemade Chipotle Mayo (you can always substitute for store bought mayo mixed with chipotle hot sauce, but it won’t be as tasty then)
4 tbsp of Honey Dijon Mustard (I use Maille brand, the French know their mustard)
4 Scallions
6 thin strips of quality bacon
Salt/pepper

How you do it:

  • Slice your bacon in small slices, and fry in a pan over low heat. I like to grind some pepper on it while frying
  • Wash and dice your potatoes (I leave the peel on, it looks nice, and I’m also lazy)and boil them until they’re just about soft, not too long. Rinse in cold water and let drain in a colander
  • Whisk the mustard into the mayo
  • Slice your scallions in thin slices
  • Put potatoes in a bowl and mix with scallions, bacon and the dressing
  • Serve lukewarm of refrigerated and enjoy!