1 (1-pound) package Camellia Brand Red Kidney Beans 1 pound smoked sausage, sliced 1 1/2 cups of ham, cubed 8-10 cups water 1/4 stick of butter 1/4 cup of all purpose flour 2 cups chopped seasoning blend (onions, celery, green bell peppers, parsley flakes) 1 toe garlic, chopped (I used dried garlic from the NOLA school of cooking) 1 bay leaf Onion powder to taste Garlic powder to taste Salt to taste Pepper to taste Cajun seasoning to taste White Rice
Toss dried beans into a pot filled 1/2 way with water (making sure all beans are under the water). Soak for 3 hours. Dump out the water and refill. Bring to a boil, reduce heat and simmer the beans for 2 hours.
Brown up the sliced sausage and toss in the pot.
In the skillet you used to brown the sausage, add the butter, garlic, and trinity. Cook till the veggies are soft. Toss in the flour and mix all together.
Toss veggies in bean pot with a bay leaf, ham cubes, and add seasonings.
Bring to a boil, reduce heat, and simmer for 2 hours.
1 pound ground pork 3 tablespoons maple syrup 1 teaspoon salt 1/4 teaspoon coriander 1/4 teaspoon black pepper
For the pork, I used trimmings from spare ribs I had trimmed up. Used a kitchen-aid grinder attachment with medium size holes. Formed the shape and tossed in freezer for 15 mins prior to vacuum sealing.
1 cup diced bell peppers (I used red, yellow, orange, and green peppers)
1 28oz can diced tomatoes in juice
1 15oz can stewed tomatoes
1 can Rotel (chili fixin’s)
28 oz can water
2 cans chili beans in sauce
1 package chili seasoning mix
SPG to taste
2 pounds lean ground beef
1 tablespoon chili powder
1/2 tablespoon hatch chili powder
1 tablespoon SPG
Salt Lick and Carnivore Black rub
In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and peppers and cook until soft.
Add in all the tomatoes, the beans, water, and the chili seasoning mix and stir to combine.
In a large bowl, mix together the meat ingredients, holding off on the rub, form into a large loaf, sprinkle all sides with the salt lick and black carnivore rubs and place the whole thing on a rack above the chili.
Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically.
Turn the grill up to 350 and continue cooking until the meat is 150 degrees.
Smoke for 1.5 hours at 250. For the above photo I used a Jamaican spice rub. Then place in pan with an inch of low sodium chicken stock, cover, and crank the temp to 300 for 2 hours. You should be able to pull the chicken just by squeezing it.
Sam’s Club pork loin. $16.16 – cut into 8 pork chops and 2 roasts. 4 meals = $4.04 per meal. Also used the side of the blade to measure the perfect chop size. With meat prices going up a little bit of work helps to reduce meal cost.
Chuck roast rubbed with Hardcore Carnivore Black and Salt Lick rub. Smoked at 220 for three hours. Bumped to 270 till internal temp hit 165. Wrapped in foil till it hit 195. Pulled off smoker and rested for 10 mins. Cut in 3/4 inch bits and added a little bit of brown sugar and Rendezvous BBQ sauce. Put back on smoker for 1 1/2 hours (till it was bubbling and the meat was tender). Served hot!