Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Smokin Don on January 20, 2013, 09:47:41 AM
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Jan 19 2013
One of my favorite dishes I don’t fix often. No one else in the family except my 91 year old Mother likes beans. My son and daughter in law like beans but without the meat. So if I fix this I eat beans until I am tired of them!
This is the best recipe I have found and the addition of pickled pork makes this great for me. I think the pickled pork makes this more of a Creole dish, not sure. It takes 3 days to pickle the pork in vinegar, onions, garlic and spices. The recipe calls for pork butt; I like to use boneless country style ribs; there is very little waist.
My pork was done pickling and my red beans had soaked overnight; I was ready to do some beans. I used to brown up the smoked sausage and pickled pork; now that I have my smoker I decided to smoke both. I would get a double smoke on the sausage and I added some Cajun seasoning to the pickled pork. I now prefer to not smoke the pickled pork it comes out too dry.
The smoked sausage was from my butcher, Kah Meats.
I got the sausage and pork on my smoker at 10:00 AM on smoke mode average 170 deg. for an hour and a half. I had also put the soaked bean and water in a large pot to boil then simmer while the meat was smoking. I forgot to get a photo of the meat on the smoker. I took the sausage and half the pork off for my soup. The rest of the pork I upped the smoker to 250 deg. to finish cooking. I will vacuum seal and freeze for later.
I let the meat cool while I added all the rest of the ingredients, except the green onions and parsley, to the beans. I added the green onions and parsley the last hour. I cut up the sausage and pork and added, brought all to a boil and simmered for an hour and a half. I cooked some rice in my rice cooker to have with it. It was done by 1:30.
I made up a bowl for my friend and fellow smoker at his carry out to try. I also made up some to take to my butcher at Kah meats. I bought my Traeger 07E from him and get my pellets there. When I bought the smoked sausage told him I was making red beans and rice, he said he hadn’t had any for years. I said I’ll bring you some. When I delivered it he said next time you want to cook for me I’ll give you the meat for free.
I let the beans simmer some more before saving me a large bowl for supper and all in the fridge. I will freeze up some of it.
My wife went to a movie with a friend and then did some shopping; she was eating leftovers for supper.
I had a bowl of beans and a scoop of rice in the middle for my supper along with bread and butter. It hit the spot; I would put the heat level at just above mild.
Pork ready to pickle for 3 days
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1168120.jpg)
Mixed up
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1168121.jpg)
After 3 days, rinsed
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1198144.jpg)
Some ingredients
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1198152.jpg)
Ready for the smoker
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1198145.jpg)
1 1/2 hours on smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1198153.jpg)
Ready to simmer awhile
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1198154.jpg)
My Bowl
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1198157.jpg)
Smokin Don
Recipe:
Red Beans and Rice with Pickled Pork
1 lb red beans, soaked overnight
1 TBS Worcestershire sauce
1 med. onion, peeled & chopped
1 bunch green onions, chopped
7 cloves garlic, chopped fine
½ cup chopped parsley
1 rib celery chopped
½ cup catsup
1 green pepper chopped
2 tsp tobasco, I use Cholula hot sauce
2 bay leaves
1 tsp thyme
Salt & pepper to taste
1 lb. Smoked sausage, sliced
1 lb. pickled pork cut in 1” cubes
Cooked rice
Drain the beans. Put in 6 qt. heavy pot and add 3 qts. Fresh water. Cover & simmer for one hour, or until the beans are tender. Stir & check to make sure beans are covered with water while simmering. Add rest of ingredients, except the rice; add water to cover if needed. Partially cover & simmer for 1 to 1 ½ hrs or until the liquid thickens. The recipe doesn’t say so but I like to brown the smoked sausage & pickled pork a little before adding it to the pot cut the pickled pork a little smaller. Some recipes call for red kidney beans but I like the smaller red beans. Add more tobasco if you like it hotter! Serve over cooked rice.
Note: I smoked the smoked sausage and pickled pork for 1 ½ hours, adding Cajun seasoning to the pickled pork.
Pickled Pork
2 lbs. boneless pork butt cut in 2” cubes
½ cup mustard seed
1 TBS celery seeds
2 TBS tobasco
1 qt white vinegar
1 bay leaf
1 TBS kosher salt
12 pepper corns
6 cloves garlic, cracked
1 pinch of pink salt (optional)
Combine all the ingredients except the pork in a stainless steel pan & boil for 3 min. Cool & place in a refrigerator container ( plastic, glass, or stainless ) add pork. Stir to remove the bubbles. Cover & refrigerate for 3 days. Every since I had red beans & rice with the pickled pork it’s not as good without the pork! I have never tried the pink salt in the pickled pork but plan to soon.
Note: I have used country style ribs, they cut up just right.
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What a great looking meal and thanks a ton for sharing this recipe with us Don!!! Got to add it to the list of things to try!!
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I cook RB&R a lot!
Usually put some ham or smoked butt in mine.
I'm going to pickle some country style ribs the next time on sale & try your version.
Thanks for the idea !
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Oh yeah really nice.
I gotta try this.
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this is a keeper
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Looks great. think I will save this one for myself to try.
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Great recipe Don!
Do you prefer using the pink salt during the pickling?
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Great recipe Don!
Do you prefer using the pink salt during the pickling?
I never tried it yet but will the next time. Don
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Looks and sounds great. Just wondering if you use that onion in the brine in the beans and rice or discard.
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Looks and sounds great. Just wondering if you use that onion in the brine in the beans and rice or discard.
Not the onion but I did save the garlic and add. Don
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That $$ $hot looks delicious. Nice work.
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Oh my, that does look good!
Let's see, Wapakoneta isn't that far away...
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Beautiful pictorial of a dish I have yet to have the good fortune to taste.
Nicely Done Sir.