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from Patio and Hearth Products Report


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Smoked Pork for Southern-Style Pulled Pork from Napoleon Gourmet Grills

With a week and a half left of National BBQ Month, here’s another BBQ recipe from Napoleon Gourmet Grills.

Smoked Pulled Pork from Napoleon Gourmet Grills

 Ingredients: 

* Napoleon Smoker Chips (Mesquite, Hickory or Cherry) soaked at least 4 to 6 hours

* Napoleon Smoker Tube

1 lemon sliced

1 large onion, sliced

8 garlic cloves, minced

2 Tb. yellow mustard seeds

2 Tb. dry marjoram

2 Tb. kosher salt

3 cups Sprite (or lemon-lime soda)

1 cup water

1 pork shoulder roast ( 4-5 lbs / 2.2 kg)

1/4 cup Hot and Spicy BBQ seasoning and rub

3 cups South Carolina Yellow Mustard Sauce

12 large crusty Italian buns

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Barbecued Baked Beans from the Big Green Egg

Barbecued Baked Beans

 

Ingredients:

12 oz. applewood-smoked bacon (12 to 14 slices), diced

2 cups finely diced yellow onions

3 cups barbecue sauce

1 cup firmly packed light brown sugar

1/2 cup maple syrup

1/2 cup yellow mustard

4 (15 oz.) cans cannellini beans, drained and rinsed; 1 cup bean liquid reserved

1 cup water

Kosher salt and freshly ground black pepper

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Creole Shrimp with Grilled Rice from Kamado Joe

As part of National BBQ Month, Patio & Hearth Blog will be sharing recipes from top grill manufacturers.  And to kick things off, we present this recipe from Kamado Joe.

Ingredients:

1 lb large shrimp, peeled
3/4 lb andouille sausage
1 16 oz. can Cajun or regular stewed tomatoes (chopped)
1 medium onion (chopped)
1 bell pepper (chopped)
1 stalk celery diced
3 cloves garlic diced
1/2 cup green onions (chopped)
1 handful of fresh cilantro (chopped)
1 bay leaf
1 cup water
1 cup white wine
4 tbsp flour
4 tbsp butter (2 tbsp for sauce, 2 tbsp for rice)
Creole seasoning to taste (or 1/4 tsp cayenne pepper)
Salt and pepper to taste
2 cups short grain white rice
Serve with Louisiana Hot Sauce (optional)

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