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Topic: CFB 51 Cookbook, equipment discussion, techniques
(Read 439905 times)

utee94 · « **Reply #1764 on:** October 14, 2025, 03:42:56 PM »

I actually like couscous. But I like polenta grits too.

FearlessF · « **Reply #1765 on:** October 19, 2025, 07:16:18 PM »

utee94 · « **Reply #1766 on:** **Today** at 10:14:25 AM »

That's a church potluck standard. I find this kind of baked bean dish to be overly sweet but lots of folks love them.

FearlessF · « **Reply #1767 on:** **Today** at 10:24:36 AM »

I'd cut out the carrots, celery, & ketchup

the "hot" salsa wouldn't be optional

betarhoalphadelta · « **Reply #1768 on:** **Today** at 10:26:30 AM »

The Santa Maria pinquito bean relish from this recipe makes a REALLY good side dish...

https://www.foodnetwork.com/recipes/bobby-flay/santa-maria-style-bbq-tri-tip-recipe-2014974

We went to see family yesterday so we tripled the recipe to go along with Dr Pepper crock pot pulled pork that they were making for sandwiches.

Even with recipe tripled, there were no beans left at the end of the meal...

utee94 · « **Reply #1769 on:** **Today** at 10:28:49 AM »

I'd cut the ketchup and brown sugar-- that massive can of pork and beans already has tons of sugar in it, 84g to be specific.

And double the salsa and maybe throw in a can of rotel.

847badgerfan · « **Reply #1770 on:** **Today** at 10:50:37 AM »

I'd cut the carrots, brown sugar, bell pepper, celery and ketchup.

Triple the onions and add sub jalapeno for bell.

Salsa is not optional.

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Topic: CFB 51 Cookbook, equipment discussion, techniques

utee94

Re: CFB 51 Cookbook, equipment discussion, techniques

FearlessF

Re: CFB 51 Cookbook, equipment discussion, techniques

utee94

Re: CFB 51 Cookbook, equipment discussion, techniques

FearlessF

Re: CFB 51 Cookbook, equipment discussion, techniques

betarhoalphadelta

Re: CFB 51 Cookbook, equipment discussion, techniques

utee94

Re: CFB 51 Cookbook, equipment discussion, techniques

847badgerfan

Re: CFB 51 Cookbook, equipment discussion, techniques