Summer grilling season is well underway and Monica Pendel and the experts at Famous Dave's has some advice on how to maximize your summer BBQ season and enhance some BBQ favorites.
Every well-balanced barbeque meal needs mouth-watering side dishes to compliment your proteins. To commemorate National Corn on the Cob Day, Pendel brought corn, and an assortment of vegetables to throw on the grill, including Portobello mushrooms, asparagus, and sugar and cayenne pepper-seasoned pineapple.
None of it will be as tasty as possible without the sauce, which you can make in the comfort of your own home.
- 20 oz Famous Dave's Rich n Sassy BBQ Sauce
- 12 oz Smucker's Apricot Preserves
- ½ cup onion, finely diced
- ¼ cup brined hot jalapeño peppers, finely diced
- **Combine sauce ingredients in a saucepan and heat over medium until the vegetables are tender. Pour over your meat and serve.
- Dave's Party Time BBQ Baked Beans
- 1 lb. Hilshire Farm Smoked Sausage Ring, smoked and charred
- 1 cup hickory-smoked bacon
- 1 cup Famous Dave's Rich n Sassy BBQ Sauce
- ½ cup apricot preserves
- 1 Tbsp. yellow prepared mustard
- 2 Tbsp. Kahlua Liqueur
- 1 can (28 oz) Bush's Baked Beans
- 1 can (15 oz) Bush's Baked Beans
- 1 can (14.5 oz) Black Beans
- 2 cans (14.5 oz per can) white beans
- 1 cup green bell pepper, diced
- ½ cup red bell pepper, diced
- 1 cup sweet onion, diced
- 1 jalapeno, not seeded, diced
- Char the sausage until the skin starts to break
- Remove and slice it into ¼ inch rounds and set it aside
- Fry the bacon until crispy, chop it and set it aside
- Mix the BBQ Sauce, apricot preserves, mustard and Kahlua
- Open all the bean cans
- Drain the black and white beans
- Leave the bean juice in the baked beans and add the bbq sauce, peppers, onions, jalapenos, bacon and the twice smoked sausage at 300 degrees for 1 hour
- If your grill is full, you can bake your beans in a 300 degree oven for 1 hour