Tag: BBQ

HAPPY HOMEMAKER MONDAY with MENUS & RECIPES week 30 of 2024 ~ BLOG 366.204

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

WEEKEND RECAP

I spent the entire weekend volunteering for a Community event, the BBQ ThrowDown. We had a wonderful turn out and a GREAT time also. Besides that we helped a friend who got locked out of her house and another that needed some electronic wiring work straightened out.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

After the storm on Saturday night yesterday cooled off by almost 20 degrees and it’s supposed to remain that way throughout the entire week 😀 which makes me REALLY happy! I’m wearing a favorite pair of Levis, plaid blouse and birkenstock thongs.

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get everything done last night so I’m ready for the downtime after tomorrow’s surgery. I don’t do sitting well, so the no lifting or bending is going to be really hard on me!
  • GROCERIES & ERRANDS Cleared the week and hubby will be cooking from what’s in the fridge and pantry!
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS Nothing this week.
  • RECIPE RESEARCH & MENU PLANNING Nothing this week.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • We started a series, Hudson and Rex that was really cute, but at the end of the first season they wanted us to subscribe to yet another streaming service. 🙁 So, we switched back to finishing MACGYVER and COACH
  • CABLE ~ I still need to get caught up on the BBQ Brawl and a few Mary makes it Easy

READING TIME

I downloaded a few books (TRULY MADLY by HEATHER WEBBER, THE COTTAGE AT WHISPER LAKE by PHILLIPA NEFRI CLARK and WICKED APPETITE by JANET EVANOVICH) to audible for this week. I’m not allowed to do anything after the surgery so will wear my headphones and listen to books Wednesday through Friday at least.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 MANDARIN PORK and ARTICHOKE CAKES
 surgery day so hubby’s choice the rest of the week 😀
 
 
 
 
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

The BBQ Throwdown (BAGS, BBQ & BREWS) was another HUGE success in our little town. Last year was the first year and there were 29 BBQ teams from around the country and one of the judges even flew in from Ireland!

This year we expanded to 40 BBQ teams and more Breweries and Wineries joined in too! We also have a HUGE Corn Hole tournament. I love the old trucks and trailers that were retrofitted into taps! There were several local vendors also including a young man who makes GORGEOUS hand made bowls of all types and his mother helping him get a start in business.

Thanks to Terry and his wife Lisa, local business owners who along with Dan and Nicole spearheaded this endeavor for ALL of their hard work doing everything and anything it took to make this event happen successfully. It supports scholarships for trade and tech schools. Not sure yet how much their doing this year, but last year they gave out $20,000 in scholarships. Not bad for the first year! I’ll update this after I find out what this year’s total is. There were also really unique and innovative awards handed out.

The food was plentiful and oh so yummy! Saturday was super hot (mid nineties and humid) and I came home that night with a little heat stroke and collapsed, but yesterday was absolutely gorgeous (mid seventies) after a thunderstorm roared in with a lightning storm and lots of rain. Tough on the BBQers that were manning smokers, but made for a gorgeous day Sunday. Here are a few of my favorite pictures from the weekend. And I couldn’t have done this again if I tried, but a guy set his beer on the table while he bought more chips from me. I dropped one of the chips and it bounced perfectly into his beer.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

BBQ BEEF PATTIES & ASPARAGUS RICE ~ BLOG 366.156

I found both of these recipes in one of the several old recipe boxes I found during a recent antique store expedition. They were quite good, after bringing them forward 50 years or so 😀

BBQ BEEF PATTIES

BEEF PATTIES
1 cup bread crumbs
1 1/2 cup whole milk
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY minced
2 teaspoons Worcestershire sauce
3/4 pound LEAN ground beef
1/4 pound QUALITY ground pork

  • Preheat oven to 375.
  • In a large bowl pour milk over bread crumbs and let set 5 minutes.
  • Add garlic, onion, beef, pork and Worcestershire, minimally mixing until well blended.
  • Shape into 6 patties and place in large baking dish.
  • Pour sauce AROUND the patties.
  • Bake uncovered 45 minutes.

SAUCE
1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup jalapeño ketchup
1/2 cup chicken broth
1/2 cup chopped green onion

  • Combine all the ingredients in a small sauce pan, stirring to blend.
  • Heat until sugar is dissolved and sauce is heated through, but do NOT boil.

ASPARAGUS RICE PILAF

1 1/2 cups uncooked rice
3 1/4 cups homemade chicken broth
3/4 pound asparagus, trimmed
2 tablespoons butter
3-4 LARGE green onions, minced
FRESH ground sea salt and black pepper
1/2 cup FRESHLY grated Parmesan cheese
FRESH thyme leaves

  • Blanch asparagus in boiling water for 2 minutes.
  • Drain and rinse in cold water until cool.
  • Cut spears into small bite size pieces.
  • Melt butter over medium heat in sauté pan.
  • Add onion, sautéing until softened.
  • Add rice, thyme leaves, FRESH ground salt and pepper. Bring to a boil.
  • Reduce heat to low, cover and cook 15-20 minutes until rice is tender and moisture is completely absorbed.
  • Remove from heat and fold in asparagus and Parmesan cheese.
  • Serve immediately.

SLOW COOKED HAWAIIAN BBQ RIBS ~ BLOG 366.131

SLOW COOKED HAWAIIAN BBQ RIBS adapted from Food Network

Hawaiian barbecue is known for a fairly sweet almost teriyaki like flavor.

2 small racks baby back ribs (1 1/2 – 2 pounds each), cut in half
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2-3 tablespoons ancho chile powder
2/3 cup teriyaki-style barbecue sauce (Sweet Baby Ray’s)
1/3 cup apple cider vinegar
1 tablespoon grated peeled fresh ginger
2 cloves garlic, FINELY minced
1/4 cup pineapple preserves
1 SMALL can crushed pineapple
2 tablespoons jalapeno ketchup
2 scallions, thinly sliced on an angle

  • Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere.
  • Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic together.
  • Spread mixture into the bottom of an 8 quart slow cooker.
  • Add the ribs and turn to coat each rack in the sauce.
  • Cover and cook on low 7-8 hours until the ribs are tender.
  • Preheat the broiler.
  • Transfer the ribs to a rimmed baking sheet.
  • Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup. 
  • Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down.
  • Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes.
  • Top with the scallions. 

GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

 GRILLED or OVEN ROASTED BROWN SUGAR RUBBED TRI-TIP

1 whole tri-tip, about 2-3 pounds
3 + tablespoons of your favorite beef rub
6 + tablespoons dark brown sugar

  • Trim silver skin from roast.
  • The meat may have a thick layer of fat, some of which can be sliced off, but keep a
  • good amount to help baste meat and keep it juicy.
  • Sprinkle meat with your rub and massage lightly all over.
  • Pack the brown sugar over the rub, pressing to adhere.
  • Cover and refrigerate at least an hour or as long as overnight.

 

  • Remove from refrigerator an hour before cooking.
  • Prepare grill to high.
  • Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups.
  • Turn the roast and sear other side another 6 minutes.
  • Lower to medium-high or move the meat to a cooler part of the charcoal grill.
  • Turn meat again and cook another 8 to 10 minutes.
  • Flip and cook another 6-8 minutes.
  • The roast is ready when an instant-read thermometer reaches 130° when inserted into the thickest part of the meat.
  • Cover roast with foil and rest on a cutting board 10 to 20 minutes.
  • Slice against the grain.

NOTES and HINTS:

  • A 2-pound roast will require about 20 to 25 minutes total cooking time.
  • The trick is to carve the tri-tip against the grain, which can change directions in this cut. The roast is shaped like a boomerang. Slice the roast in two at the place where the fibers change direction. Carve each piece separately.
  • Left overs make AMAZING sandwiches.

OVEN ROASTING

  • Prepare meat with rub and refrigerate as instructed.
  • Preheat oven to 350°.
  • Add 2 tablespoons of avocado oil to a large, heavy ovenproof pan.
  • Heat pan on high until pan is very hot, then add tri-tip, fat side down.
  • Turn heat to medium-high and sear roast for about 4 minutes.
  • Turn the roast and put the pan in the oven.
  • Cook 10 minutes a pound, checking with an instant-read thermometer until it reaches 130 for medium-rare.

BBQ PULLED PORK

BBQ PULLED PORK

2 pounds boneless pork shoulder
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons avocado oil
1 1/2 cups BBQ sauce (whatever your favorite is)

  • Stir together the paprika, cayenne, garlic powder and onion powder.
  • Rub seasonings all over the pork and chill several hours or overnight.

 

  • Preheat oven to 375°.
  • In a large dutch oven heat avocado oil over medium-high heat.
  • Brown pork 3 minutes per side until seared well.
  • Add BBQ sauce.
  • Cover and roast 5 hours undisturbed.**
  • Shred pork with 2 forks and mix well with the sauce.

NOTE: This recipe can also be made in slow cooker 4 hours on HIGH or 8 hours on LOW.

PORTUGUESE PIRI PIRI CHICKEN – marinades for 24 hours – plan ahead

I’d been making a version of this chicken for years – I never knew it had a name 😀 After trying this version I adapted it to a mix of Karina’s and my recipes that is now my preferred method!

PORTUGUESE PIRI PIRI CHICKEN adapted from Karina at CafeDelites

MARINADE
1/2 cup avocado oil
1/3 cup BBQ sauce** (see below)
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 tablespoon onion powder
Juice of FRESH LARGE lemon
2-4 teaspoons PIRI PIRI sauce or sriracha
1 teaspoon creamy horseradish
2 teaspoons FRESH ground salt
FRESH Cracked black pepper , to taste

  • Mix all of the marinade ingredients (except for the Piri Piri or Sriracha) together until well combined.
  • Mix in 2 teaspoons of Piri-Piri or Sriracha. Taste test, and work up from there until reaching your desired level of heat.
  • Using 3/4 of the marinade, coat the chicken evenly on the outside, as well as under the skin where possible (the breast especially), until fully coated in sauce.
  • Cover with plastic wrap and refrigerate over night if time allows, but no less than 2 hours. The longer you leave it, the better the flavor.

CHICKEN
3 chicken thighs (bone-in, skin-on)
FRESH ground salt and pepper, to taste

  • When ready to cook, arrange oven shelf to the middle of the oven, and preheat to 400°.
Remove the chicken from the refrigerator and let it sit on the counter top for 20 minutes to take the chill out of the chicken.
  • Heat 2 tablespoons of oil in an oven proof pan or well seasoned skillet over medium heat. When pan is hot, place the chicken, skin side down into the pan, and sear for a good 5-6 minutes, until the skin becomes golden browned. Flip and sear on the other side for 5 minutes more.
  • Add 1 more tablespoon of avocado oil to the remaining marinade, and pour half of it over the chicken. Use a basting brush to coat evenly.
  • Place the chicken in the preheated oven, and cook for 30 minutes, or until cooked through and juices run clear.
  • Once the chicken is done, baste with the pan drippings and serve with any remaining marinade to use as a dipping sauce.

NOTES**:

  • The BBQ sauce you use will make a HUGE difference in the flavor. I wouldn’t use an overly sweet one and prefer to make my own.
  • You can leave the sriracha out all together if you don’t want any heat at all.

BBQ SAUCE
2 cups ketchup
1 cup apple juice
1/2 cup apple cider vinegar
5 packed tablespoons light brown sugar
2 cloves garlic, smashed
2 teaspoons fresh ground pepper
2 teaspoons onion powder
Juice of 1 lemon
1 tablespoon Worcestershire sauce

  • In a large saucepan combine all the ingredients, stirring to blend.
  • Bring the mixture to a boil.
  • Reduce heat and simmer uncovered for an hour, stirring frequently.

BBQ APRICOT PINEAPPLE CHICKEN

BBQ APRICOT PINEAPPLE  CHICKEN adapted from Carrie at Northwoods Scrapbook

BBQ SAUCE
Avocado oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the chile and garlic; cook an additional 2 minutes.
  • Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
  • Add the orange juice and cider vinegar, bring to a simmer.
  • Add the ketchup, honey and Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Pat dry chicken breasts.
  • Coat chicken breasts on both sides with avocado oil.
  • Generously sprinkle both sides with seasoning mix.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley.
  • Serve with the reserved BBQ sauce.

GREEK GAZPACHO PASTA SALAD

Gazpacho is Spanish in tradition, but with the addition of the Feta cheese I feel like it is more of a Greek and Spanish fusion. Hubby loves the Mediterranean flavors while I pass on it every time, but it’s a GREAT recipe for a BBQ or picnic.

GREEK GAZPACHO PASTA SALAD
1 pound rotini, prepared al dente and rinsed in cold water and drained

SAUCE
14 1/2 ounce can fire roasted tomatoes
1/4 cup FRESH basil leaves
1 tablespoon red wine vinegar
2-3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup avocado oil (or olive if you prefer)

  • Process tomatoes, basil, garlic, red pepper flakes and red wine vinegar with a pinch of salt until smooth.
  • Drizzle with avocado oil and gently fold in.

VEGGIES
1 cucumber, halved, seeded, and chopped
1 red pepper, halved, seeded, and chopped
1 yellow pepper, halved, seeded, and chopped
1 small red onion, small diced
3/4 pound grape tomatoes, halved

ASSEMBLY

  • In a large mixing bowl gently toss veggies together.
  • Drizzle with sauce mixture and fold again.
  • Cover and let marinade for 15-30 minutes.

1/2 cup crumbled feta cheese
1 cup (or more) pitted black olives, sliced
3 green onions sliced thin
FRESH minced parsley for garnish

  • JUST before serving fold in olives, cheese and green onions.
  • Season to taste.
  • Garnish with parsley.

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE & BACON SHALLOT SNAP PEAS

SWEET SOY PORK CHOPS, CURRANT SCALLION RICE and BACON SHALLOT SUGAR SNAP PEAS

MARINADE
2 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
1/2 teaspoon sriracha
4 boneless center cut pork loin chops

  • Whisk together the liquid aminos, vinegar and sriracha.
  • Place pork chops in a large Ziploc bag.
  • Pour marinade into bag.
  • Press the air out of the bag and seal tightly.
  • Turn chops to coat well with marinade.
  • Marinade at room temperature for 30 minutes, turning bag half way through.

 

  • Heat grill to medium heat.
  • Prepare glaze while grill is heating.
  • Remove chops from bag and discard marinade.
  • Generously season pork chops with salt and pepper.
  • Brush each side with glaze.
  • Grill about 6 minutes per side.
  • Brush with additional glaze and serve immediately.

GLAZE
2 tablespoons Bragg’s liquid aminos
1 tablespoon QUALITY honey
1 tablespoon ketchup
1 tablespoon rice wine vinegar
1 tablespoon Hoisin sauce
1/2 teaspoon sriracha sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

  • Whisk together all the ingredients in a small bowl.

RICE
1 cup long grain rice
1 cup water
1 cup chicken consomme
1 small bunch green onions, sliced thin
1/3 cup currants

  • Combine water and consommé in sauce pan.
  • Add rice, stirring to coat.
  • Bring to a boil.
  • Reduce heat and simmer 15 minutes or so until tender and moisture is completely absorbed.
  • Fold in currants and green onions.

SNAP PEAS
4 slices thick bacon, diced and cooked crisp
1 large shallot, sliced thin
1 pound sugar snap peas, trimmed
1/4 cup chicken consomme
FRESH ground salt and pepper
1 teaspoon lemon zest
Juice of 1 lemon
1 tablespoon bacon grease

  • Heat bacon grease over medium high heat.
  • Add shallots and cook 3-5 minutes until browned.
  • Add snap peas, consommé and season with salt and pepper.
  • Saute’ covered 2-4 minutes until crisp tender.
  • Uncover and continue sautéing until all liquid has been absorbed.
  • Stir in lemon zest, lemon juice and bacon pieces.

TROPICAL BBQ MEATBALLS

Seems like lately I have needed to make a bunch of appetizers for one event after another. Meatballs are one of my favorite dishes to make and can be prepared bite size AND in large batches without sauce and frozen for the future.

TROPICAL BBQ MEATBALLS makes 3 dozen 1 inch meatballs

1 cup quick cooking oats
3/4 cup finely minced Vidalia onion
1/2 cup + 2 tablespoons half and half
1 large egg, lightly beaten
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
3/4 pound lean ground beef
3/4 pound ground pork
1/2 teaspoon chili powder
1/2 teaspoon paprika

  • Preheat oven to 350°.
  • Grease a wire rack and set inside a jelly roll pan.
  • Combine the oats, half the onion, half and half, garlic, egg, salt, pepper, chili powder and paprika in a large bowl.
  • Crumble the beef over the oats mixture and using your hands, mix well, but with minimal mixing.
  • Roll into 1 inch balls and place on wire rack.
  • Bake 20 minutes or until meat is no longer pink.
  • Remove rack from pan.
  • Wipe pan dry of any grease.
  • Add meatballs back to pan.

1/2 cup ketchup
1/2 cup apricot pineapple preserves
3/4 cup packed brown sugar
1/2 teaspoon liquid smoke
2 tablespoons honey

  • Combine the ketchup, preserves, brown sugar, liquid smoke and remaining onion in a small saucepan.
  • Bring to a SLOW boil.
  • Reduce heat, add honey and simmer 10-15 minutes until thickened.

 

  • Drizzle sauce over meatballs and turn to coat.
  • Return pan to oven and bake another 15 minutes.
  • Arrange on a platter and serve.

HAWAIIAN HASSELBACK CHICKEN

I’m working on a Italian Pizza, Buffalo Chicken and Mexican Taco version too!
HAWAIIAN HASSELBACK CHICKEN adapted from The Painted Apron
4-6 boneless, skinless chicken thighs**
3-4 ounces thinly sliced tavern ham from the deli
1 LARGE can crushed pineapple, drained, juice reserved **
1-2 cups King’s Hawaiian ORIGINAL BBQ sauce

  • PREHEAT oven to 375°.
  • Spray baking dish with cooking spray.
  • Slice thighs grid like, cutting about 2/3 way down DO NOT CUT ALL THE WAY
  • Tuck a piece of tavern ham in between cut areas.
  • Arrange chicken pieces close together, but not cramped together.
  • In a small bowl fold together the BBQ sauce and pineapple pieces.
  • Spoon pineapple mixture over chicken. Use additional BBQ sauce as necessary to make sure chicken is completely coated.
  • Bake for 50-60 minutes until cooked through, basting with pan juices 1/2 way through baking time.

NOTES:**

  • Breasts work too, but require less cooking time. DO NOT OVERCOOK or they will be dry!
  • I also  throw in a small can of drained pineapple chunks just because hubby likes them and it adds a bit of texture to the dish.
  • You can prep this dish in the morning to cook when you get home from work. It refrigerates well to be baked later.

Linking to  DISHING IT & DIGGING IT at Rustic & Refined, SUNDAY’S BEST at Mother 2 Mother, SUNDAYS AT HOME at Celebrating Everyday Life and My Soulful Home, CELEBRATE YOUR STORY at Celebrate & Decorate,
COOKING & CRAFTING with J&J AT Julie’s Creative Lifestyle, MAKE IT PRETTY MONDAY at The Dedicated House, MELT IN YOUR MOUTH MONDAY at Make Ahead Meals for Busy Moms, MERRY MONDAY at Where The Smiles Have Been and Our Crafty Mom, MIX IT UP MONDAY at Flour Me With Love, SHOW and SHARE at Coastal Charm, LOU LOU GIRLS FABULOUS PARTY at Lou Lou Girls, TAKE OUT TUESDAY at The Painted Apron, TREASURE BOX TUESDAY at Memories by the Mile, TUESDAYS WITH A TWIST at Stone Cottage Adventures, DELICIOUS DISHES at Walking On Sunshine, SHARE YOUR CUP @ Have a Daily Cup of Mrs. Olson, FAVORITE THINGS at Katherine’s Corner, FULL PLATE THURSDAY at Miz Helen’s Cottage, BLOGGERS PIT STOP at The Blogger’s Lifestyle, HOME MATTERS at Life with Lorelai, KITCHEN FUN & CRAFTY FRIDAY at Kitchen Fun with My Three Sons, PRETTY PINTASTIC PARTY at Coffee with Us 3, SHARE IT ONE MORE TIME at Everyday Home, SWAY SHAREFEST at The Sway Life

CONEY ISLAND TATERS

I’ve been making a recipe similar to this for years, but recently found a name for them on a package of ground beef from my grocer. It’s a cute name and really fits the recipe – it’s so country fair or carnival like! If you have left over Sloppy Joes they substitute well for the ground meat mixture also to make a quick weeknight meal.

CONEY ISLAND TATERS
1 pound ground beef (I use ground chuck)
1 medium Vidalia onion, chopped small
1 cup favorite BBQ sauce
2 large Russet potatoes (BAKED)
FRESH ground salt and pepper
1/2-3/4 cup shredded cheddar cheese (to taste)
1 bunch green onions, sliced thin
1/2 cup bacon pieces
1/2 cup sour cream

  • Heat a large skillet over medium high heat. Use non-stick if you have it, but if using cast iron oil it slightly before adding ground meat.
  • When pan is hot add ground beef and onion, sauteing 8-10 minutes all the while breaking meat into small crumble sized pieces.
  • Pour off excess grease. I actually pour it into a stainless steel colander over a paper towel lined paper plate so it can drain REALLY well. I can also use the spatula to break the meat apart even more into that small crumble.
  • Add BBQ sauce, mix well, cover and simmer on ow 10 minutes.
  • Starting lengthwise slice potatoes into quarters and theft each quarter ion half.
  • Arrange 4 pieces of potato on each plate.
  • Generously salt and pepper potatoes.
  • Top with a spoonful of beef mixture.
  • Top beef with shredded cheese, bacon pieces, green onions and sour cream to taste.