Episode 44 l Celebrate the 4th with Barbecue Cookbooks
Episode 44 l Celebrate the 4th with Barbecue Cookbooks

Hello and Happy 4th of July. Welcome to another episode of the podcast. Today we are talking about barbecue! Barbecue and July 4th go hand in hand. On this episode of the podcast I talk about how our family is connected to a long-standing barbecue tradition, the difference between grilling and barbecue, some favorite barbecue cookbooks in my collections, and a recipe for Sweet Bourbon Baked Beans from the Kentucky Fresh Cookbook.

Sweet Bourbon-baked Beans

Makes 12 servings

From Kentucky Fresh Cookbook by Maggie Green. I use vegetarian baked beans, but any variety of canned pork (baked) and beans works fine. To make without the bourbon, use 1/2 cup vinegar.

1/2 pound (8 ounces) bacon, cut into 1/4-inch thin strips

3 cups canned vegetarian baked beans (one 28-ounce can)

1 1/2 cups cooked or canned baby lima beans, drained (one 15-ounce can)

1 1/2 cups cooked or canned butter beans, drained (one 15-ounce can)

1 1/2 cups cooked or canned red beans, drained (one 15-ounce can)

1 large onion, chopped (about 2 cups)

3/4 cup brown sugar

1/4 cup Kentucky bourbon

1/4 cup apple cider vinegar

1/2 teaspoon dry mustard powder

Place bacon strips in a large skillet over medium heat. Stir and cook until crisp. Remove bacon to drain on a paper-towel-lined plate. Pour all of the bacon grease out of the skillet except for about 2 tablespoons. Meanwhile, preheat the oven to 350°F. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Stir together the baked beans, lima beans, and red beans in the prepared dish. In the bacon grease, cook the onions over medium heat until golden, about 10 minutes. Add the brown sugar, bourbon, and vinegar, stirring to dissolve the sugar and scrape any brown bits off the bottom of the skillet. Let cook for 1 minute. Pour the bourbon-sugar sauce over beans and stir to combine. Sprinkle with crisp bacon bits. Bake for 1 hour until bubbly and the juice has thickened.

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Kentucky-style Slow-Cooker Pork Barbecue
Kentucky-style Slow-Cooker Pork Barbecue

The best male cook I know is, bar none, the finest barbecue chef in Kentucky. (I know these are probably fightin’ words, but I stand by what I say.) Give him a few slabs of ribs, a beef brisket, or a pork shoulder, and in about 12 smoky, albeit labor-intensive hours, we’re eating fall-off-the-bone-tender barbecued meat. The secret is his patience and willingness to coax the meat into a moist, succulent state. I love him for this skill and have his late father Henry to thank for the many smoker-side cooking lessons. I’ve said it many times, and I’ll say it again, any lesson in a life skill, such as barbecuing (or how to iron a shirt), is a gift that keeps on giving.

Knowing this background you can then understand why a slow-cooker pork barbecue recipe was met with a bit of resistance.  The best male cook I know couldn’t imagine eating pork shoulder that hadn’t spent the latter part of its adult life simmering above hot coals. Despite his protests I persisted with my recipe. The resulting meat was tender, but admittedly not full of smoky flavor. It’s desirable, none the less, for feeding a crowd, or a hungry family, when you’re not able to hang out by the grill or in the dead of winter when it’s just too darn cold to tend the smoke-box. And, trust me, it beats in flavor, cost, and texture the tubs of pork barbecue you buy at the supermarket. So, if for no reason other than these, tuck this recipe in your recipe box.

Just like a true, wood-fired smoking process, low and slow is still the rule. For best results, start either early in the morning or let the pork slow-cook overnight. In my (oblong) slow-cooker, set on low, the pork takes about 11 hours to reach a fork-tender state. The first time you try this recipe I suggest checking the tenderness of the meat after about 10 hours to gauge how quickly, or slowly, your slow cooker cooks the pork. If needed, cover the pork and continue to cook for up to 2 more hours.

The jury’s out on how to eat pulled pork: We’re a sauce-it-when-we-eat-it family. Some like to mix sauce into the whole batch of pork before serving. Some like to sauce the whole batch, and then add more sauce on the top. Because of this, I try to offer a few options on when to sauce the meat.

Summer’s on its way. When you can’t take the time to tend a fire, but want tender, homemade pork barbecue, give your slow-cooker a try. Nothing holds a candle to home-smoked meat, but this works in a pinch, a large pinch of meat piled high on a bun that is.

Kentucky-style Slow-Cooker Pork Barbecue
Makes about 12 servings

Here I use Kentucky’s own soft drink – Ale-8 One®. This spicy soda, unique to Kentucky and bottled in Winchester since 1926, is available in supermarkets and convenience stores …