Elder Ward ... the sauce, the beans, the rice

Beans, Baked, Canned, BGE, Tanker Tim

Using EWPPR I stumbled onto the best Baked Beans I've ever eaten, give them a try you won't be disappointed!


INGREDIENTS:
1 lb Thick Bacon
1 Yellow Onion (medium)
2 31 Ozs. Can Pork and Beans
Molases
Brown Sugar
Ketchup
Mustard
EWPPR (Elder Ward's Pulled Pork Rub)




Instructions:
1 Fry the bacon then cut it up into 2" pieces,
2 dice the onion,
3 saute the onion in some of the bacon grease until it is burned alittle,
4 pour the beans into a BIG bowl,
5 add the bacon and onions to the beans,
6 a couple of spoons of molases and brown sugar (2 or 3 or until it smells good to you)
7 squirt some ketchup and mustard in (again until it suits you)
8 Last but not least add EWPPR until your beans start to smell like chili instead of beans.
9 Take half of the final mix, put it in a bread pan cover it with foil but leave the sides open so the smoke can get in, throw a couple chunks of hickory on the EGG and let it go for a couple of hours at 225


Recipe Type
Side Dish

Recipe Source
Author: Tanker Tim Email: tim_garland@yahoo.com

Source: BGE Forum, Tanker Tim, 2005/03/02

Be sure to burn the onion slighltly

here is the beans::

Beans, Baked, Canned, World Class Brisket, Sauce & Beans, Elder Ward

Lots of Love.! Sauce for Elder Wards World Class Brisket. Tanker Tim's Beans with an Elder twist.)

1 pound bacon cut into thirds.
2 Larger cast iron skillet,cook bacon until golden brown. Remove and drain bacon, then chop into bite size peices.
3 brown onions chopped fine and 6 cloves garlic smashed.
4 Brown onions and garlic until transparent in the bacon grease. Remove and drain onions and garlic, discard the grease.
5 Replace onions and garlic and bacon back into pan then add the following ingrediants. Bring them to a boil. Stir with wooden spoon until well incorperated.
6 Cups ketchup heinz, 2 Cups water, ½ Cup apple cider vinegar, 4 tablespoons raw sugar, 4 tablespoons unsulphured molasses, 4 tablespoons Coleman's English double fine mustard (dry), 1 teaspon cayenne pepper fine gound.
7 Add the ½ cup of the dry rub for the briskett you reseved. Cook slowly reducing liquid by 1/3 ..
8 Pour and strain half of the sauce into glass containers and use for the sauce.
9 The other half is for Tanker Tim's Beans, add (2) 31 oz cans of generic pork N beans to the other half of the sauce in the skillet and place inside BGE checking it every 20 minutes until it turns into semi solid. Serve it immediately.


Recipe Type
Dutch Oven, Side Dish

Recipe Source
Author: Elder Ward Email: elderward@hotmail.com

Source: BGE Forum, Elder Ward, 03/02/05

If you got em smoke em,

Carl D.Ward, Jr. AKA Elder Ward

Rice, Japanese, How To Cook

Japanese rice is medium-grained and is known as sticky rice. Learn how to cook Japanese rice properly.


INGREDIENTS:
What You Need:
2 cups Japanese-style rice
2 1/2 cups water
Pan/Rice Cooker




Procedure:
1 Put the rice in a bowl and wash with cold water.
2 Repeat washing until the water becomes clear.
3 Drain the rice in a colander and set aside.
4 Place the rice in a pan or rice cooker and add water.
5 Use just enough water to cover the rice -- don't fill the entire pot.
6 Let the rice soak in the water at least 30 min. One hour is ideal.
7 If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil over high heat.
8 Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone.
9 Remove the pan from the heat and let it steam for 10-15 minutes before serving.
10 Tips:
11 If you are using an electric rice cooker, you don't have to worry about adjusting the heat. You still need to let the cooked rice steam before you open the lid.
12 Japanese rice gets sticky when it is cooked. The long-grained American rice isn't proper for Japanese cooking, because it is drier and doesn't stick together well.


Recipe Type
Side Dish

Recipe Source
Author: Setsuko Yoshizuka,

Source: Setsuko Yoshizuka, 1006/10/04