Wednesday, July 24, 2013

Grilled Green Beans & Bacon Plus Homemade BBQ Sauce

This past weekend, we grilled. We knew we wanted ribs. Dad wanted corn on the cob. Mom decided she wanted Grilled Green Beans with Bacon & Onions. And SP raided our little garden for the last of the arugula and some ripe & juicy cherry tomatoes. Simple and flavorful.

These green beans are simple. Here's how mom does it:

  • As many green beans as you want
  • As much bacon as you want, fried and crumbled
  • As much onion as you want, chopped
  • Salt & pepper
  • Butter

Tear off a long sheet of foil and butter it. Layer half of each the green beans (make sure to salt & pepper the beans), bacon, and onion. Dot with a tiny amount of butter. Layer the remaining green beans (salt & pepper them), bacon, and onion on top. Dot with some butter. Wrap foil around the mound and seal tightly. Wrap a second layer of foil around, sealing tightly. Place on grill and grill until done, flipping occasionally. Usually, mom does 1~1.25 lb of green beans and it takes 40-45 minutes on the grill, but it also depends on how hot your grill is. SP grilled chicken legs/thighs/breasts (for later in the week) while he grilled the green bean packet.

Corn on the Cob from Simmons Farm

Williamsburg BBQ Sauce for the Ribs. This time, we made it in the morning and simmered it for about 5 hours so it got much thicker than last time. 

The ribs, seasoned with a store bought rub, wrapped tightly in layers of foil, cooked in the oven at 225 for 4 hours, and finished on the grill with the homemade BBQ sauce.

Mmmmm good. Moist and tangy.
My favorite BBQ sauce, the Williamsburg BBQ Sauce from my childhood:

1 cup onion
¼ cup butter
1 cup catsup (ketchup)
½ cup cooking sherry
1 tbsp brown sugar
1 tsp dry mustard
1 tbsp lemon juice
½ cup white vinegar
2 tsp Worcestershire sauce
1/3 cup water

Combine all ingredients in sauce pan and simmer for 5+ hours until thickened (sauce will be thin for a while).

No comments:

Post a Comment