Hickory Pit Beans

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Hickory Pit Beans

These old-school beans are sweet, smoky, and meaty, thanks to the addition of everyone’s favorite pork cut: bacon. Go ahead and make your grandma proud with from scratch beans, which have a meatier texture than canned.

  • Author: Glenn Connaughton
  • Prep Time: 30 Minutes
  • Cook Time: 6 Hours 30 Minutes
  • Total Time: 7 hours
  • Yield: Serves 16 1x
  • Category: Sides

Ingredients

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SUGGESTED WOOD: Hickory

  • 2 pounds white navy or great northern beans
  • 2 teaspoons kosher salt 8 slices bacon
  • 1 sweet onion, diced
  • 1 red bell pepper, diced 1 garlic clove, minced 2 cups KC Barbecue Sauce (page xx)
  • ¼ cup light brown sugar ¼ cup Dijon mustard
  • ¼ cup jalapeño peppers, diced
  • 2 tablespoons Revolution Barbecue All Purpose Rub
  • 1 tablespoon molasses

Instructions

  1. Place the beans and salt in a large saucepan, cover with water by 2 to 3 inches, and soak overnight.
  2. Drain and rinse the beans. Return the beans to the large saucepan and cover with 4 inches fresh water. Bring to a boil, then lower the heat and simmer for 1 1/2 hours, until the beans are tender but not bursting open.
  3. Preheat your smoker to 250°F with 2 chunks of wood.
  4. In a pan over medium heat, cook the bacon until it is almost crisp. Remove the bacon from the pan and dab the slices with paper towels. Reserve about 1 tablespoon of bacon grease in the pan, discarding the rest, then roughly chop the cooked bacon. 
  5. Add the onion and bell pepper to the reserved bacon grease and cook on medium heat until translucent. Add the garlic, stirring constantly, and cook for another 2 minutes.
  6. Drain the beans, reserving 2 cups of the bean water. Transfer the beans to a deep, half-size alu-minum pan. Stirring the bean mixture thoroughly, add the barbecue sauce, brown sugar, mustard, jalapeño, barbecue rub, and molasses.
  7. Place the beans in the smoker and cook for 5 hours, stirring every hour. Replenish the wood chunks as needed. If the beans start to get too thick, add some of the bean water and stir.
  8. After 5 hours, the beans should look dark and sticky and will be tender, with a slightly creamy texture. Remove the beans from the smoker and serve.

Notes

Pro Advice: To get some next-level flavor, place the pan of beans underneath a cooking pork butt or brisket to allow the meat drippings to flavor the beans. Be sure that the pork or brisket is over 145°F to ensure that no undercooked meat drippings are getting into your beans.

This recipe is is from our cookbook, Smokin’ Southern BBQ – Recipes & Techniques from around the South. Check out this recipe and others in the book. Pickup a copy on Amazon

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Texas Style Chopped Beef Sandwiches

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Texas Style Chopped Beef Sandwiches

Before the prevalence of the brisket in Texas barbecue, the beef shoulder reigned supreme. It was especially popular in hearty chopped beef sandwiches served on hamburger buns. Experiment with extra flavors like cumin or coriander.

  • Author: Glenn Connaughton
  • Prep Time: 30 Minutes
  • Cook Time: 6 Hours
  • Total Time: 6 hours 30 minutes
  • Yield: Serves 10 1x

Ingredients

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SUGGESTED WOOD: Mesquite or Oak

  • ⅓ cup Texas Beef BBQ Rub or Dalmatian Rub from the cookbook
  • 2 teaspoons granulated garlic
  • 2 teaspoons ground cumin (optional)
  • 2 teaspoons ground coriander (optional)
  • 1 teaspoon cayenne pepper (optional)
  • 1 (6-pound) beef shoulder roast or chuck roast
  • 3 tablespoons yellow mustard
  • ¼ cup apple 
  • cider vinegar
  • ¼ cup lemon juice
  • 10 potato hamburger buns
  • 1 jar sliced dill pickles
  • 2 white or yellow onions, diced

Instructions

  1. Mix the Dalmatian Rub, granulated garlic, cumin (if using), coriander (if using), and cayenne pepper (if using) together in a small spice shaker or utilize the Texas Beef BBQ Rub. Rub the meat down in the yellow mustard thoroughly. Shake the spice rub liberally over the meat until covered. Allow the meat to sit at room temperature.
  2. Build a fire using your choice of wood (or a com-bination of charcoal and wood). When the smoker reaches 275°F, place the meat on the grate and cook for 3 hours.
  3. Remove the meat from the smoker. Double wrap it in heavy-duty foil, making sure no juices can escape, and return it to the smoker for 3 hours more, or until the internal temperature reaches 200°F.
  4. Remove the meat from the smoker and allow it to rest for 30 minutes.
  5. Unwrap the meat and pour all the drippings into a saucepot. Bring to a simmer.
  6. Add the vinegar and lemon juice to the meat drippings.
  7. Chop the meat, discarding any fat, and mix the dripping sauce back into the meat.
  8. Serve on potato buns with pickles and diced onions.

Notes

This recipe is is from our cookbook, Smokin’ Southern BBQ – Recipes & Techniques from around the South. Check out this recipe and others in the book. Pickup a copy on Amazon

 

Keywords: beef chuck roast texas mesquite oak

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Beef Plate Ribs

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Beef Plate Ribs

The crowned jewel of smoked beef is the Plate Rib and is affectionately known as the “dinosaur rib” due to its massive size. A single rib can be as large as two pounds with the fat and collagen distributed evenly throughout the meat, producing a juicy and even silken texture. This cut of rib is adjacent to the Chuck Ribs and comprises of the 6,7 and 8th rib of the cow. These may be difficult to source in a big box supermarket, but a visit to your butcher will set you straight. 

  • Author: Glenn Connaughton
  • Prep Time: 30 Minutes
  • Cook Time: 6-7 Hours
  • Total Time: 21 minute

Ingredients

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Instructions

  1. In a small bowl, mix the dry ingredients together and set aside. 
  2. Some plate ribs can come from the butcher already trimmed but if not, trim the beef ribs removing the fat cap and the layer of silver skin. If you have a fat cap on your plate ribs, there is usually a very thin layer of meat just below the fat cap that when removed will reveal a layer of silver skin. This silver skin will need to be removed as it will not render down when cooked. Do not remove the membrane on the back of the bone unlike pork ribs, as this will aid in keeping the meat attached to the bone. 
  3. Apply 2 tablespoons of the yellow mustard to each of the plate ribs in a thin layer (think back to finger painting in grade school). This will add in the rub adhering to the meat, but you will not pick up the flavor of mustard once cooked. Generously season the plate ribs with the rub mixture. 
  4. Build a fire using your choice of wood (or combination of charcoal and wood depending on smoker) and bring to 300° The extra fattiness of the beef ribs can withstand the higher heat while not drying out. Be sure to check on your wood chunks every 30 minutes and replenish, as necessary. At this high temperature you will go through wood chunks faster. 
  5. Place the ribs on the smoker and cook for approximately 6 hours until they reach an internal temperature of 205 to 210°F using an instant read thermometer. Be sure not to touch the rib bone with your thermometer as to not get a false reading. Check the temperature in multiple places in the meat too ensure doneness.
  6. Remove from the smoker and wrap in butcher paper and place in a cooler to rest for an hour. You can use foil for this step if you do not have butcher paper but may impact the quality of the bark by allowing the moisture to be absorbed back into the bark.
  7. Slice the ribs between the bones and enjoy!

Notes

Ingredient Tip: If you are not keen on using mustard and feel it will impact the taste, substitute it for your favorite hot sauce. It will have the same effect of assisting the rub to adhere to the meat.

Keywords: beef ribs texas bbq beef

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Smoked Deviled Eggs

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Smoked Deviled Eggs

This recipe takes the classic deviled eggs and steps it up about 3 notches! The smoked egg white is complimented by the bacon bits and smoked jalapeños. This recipe features our Chicken & Pork BBQ Rub, but if you are feeling adventurous, use our Hot and Spicy Chicken and pork rub. Once you try this version of deviled eggs, you will never go back to the boring traditional ones! 

  • Author: Glenn Connaughton
  • Cook Time: 45 Minutes
  • Total Time: 45 minutes

Ingredients

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  • 12 Large eggs
  • 2 Whole jalapeño
  • 3 slices bacon
  • 2 tablespoons Revolution Barbecue Chicken & Pork Rub
  • 1/2 cup mayonnaise
  • 2 teaspoons white vinegar
  • 2 teaspoons yellow mustard
  • 2 tablespoons green onion, diced

Instructions

  1. Place eggs in a large pot and cover with water. Bring to a boil, cover the pot then remove from the heat and allow to cook for 15 minutes. Remove and rinse in cold water. Once cool enough to handle, peel the eggs and slice in half. Remove the yolks, place in a bowl, and set aside. 
  2. Pre- heat your smoker to 180°F with 2 chunks of Hickory or Apple wood. 
  3. Place the eggs on the smoker (cut side up) and jalapeños on the grill and smoke for 45 minutes. 
  4. Meanwhile, cook the bacon until crispy. Once cooled, chop into small bits.
  5. Remove the eggs and jalapeños from the smoker.
  6. Slice the top off the jalapeños, slice in half, remove the seed and membrane with a spoon and dice finely. 
  7. Add the jalapeños, mayonnaise, , white vinegar, mustard, 1 tablespoon of the BBQ Rub, and 1 tablespoon of the bacon bits to the egg yolks. Using a fork (or hand mixer) mash the mixture together. 
  8. Using a piping bag with the largest tip or a teaspoon, fill each egg white with 2-3 teaspoons of the yolk mixture.
  9. Dust with the remaining BBQ Rub and sprinkle on the the remaining bacon bits and green onions. 

Notes

Experiment: Feel free to kick this recipe up to the next level by using our Hot and Spicy Chicken & Pork Rub. The balance of the sweet and heat will surely be a crowd pleaser!

Keywords: smoke deviled eggs bbq smoker

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