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Topic: CFB 51 Cookbook, equipment discussion, techniques

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1764 on: October 14, 2025, 03:42:56 PM »
I actually like couscous.  But I like polenta grits too.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1765 on: October 19, 2025, 07:16:18 PM »
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1766 on: October 20, 2025, 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.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1767 on: October 20, 2025, 10:24:36 AM »
I'd cut out the carrots, celery, & ketchup

the "hot" salsa wouldn't be optional
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1768 on: October 20, 2025, 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...
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1769 on: October 20, 2025, 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.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1770 on: October 20, 2025, 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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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1771 on: October 20, 2025, 08:52:43 PM »
I need to fill a blog,  how my wife and I managed to eat 40lbs of halibut we caught in Alaska.      We had it shipped after our summer trip,  we're kind of dialed into a few easy preps at this point.   I ain't gonna lie,  I really like halibut, but I couldn't tell you the next time I will order it 'out' again, if ever.     That seems odd to admit, given I'll never have the same vibe for a pork chop or burger.
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