Red beans and rice

Even better the next day!

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

  1. 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.
  2. Brown up the sliced sausage and toss in the pot.
  3. 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.
  4. Toss veggies in bean pot with a bay leaf, ham cubes, and add seasonings.
  5. Bring to a boil, reduce heat, and simmer for 2 hours.
  6. Serve over cooked white rice.

Over the top chili

Slightly modified version of:
https://www.orwhateveryoudo.com/2021/01/smoked-over-the-top-chili.html
All credit to that site on this one.

Ingredients

Chili:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 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

Meat:

  • 2 pounds lean ground beef
  • 1 tablespoon chili powder
  • 1/2 tablespoon hatch chili powder
  • 1 tablespoon SPG
  • Salt Lick and Carnivore Black rub

Instructions

  1. In a large Dutch oven on the stovetop, heat over medium heat until hot. Add onions and peppers and cook until soft. 
  2. Add in all the tomatoes, the beans, water, and the chili seasoning mix and stir to combine.
  3. 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. 
  4. Place onto your preheated pellet grill at 275 degrees. Cook for 45-60 minutes stirring the chili periodically. 
  5. Turn the grill up to 350 and continue cooking until the meat is 150 degrees. 
  6. Chop up the meat and toss into the chili mix.
  7. Stir and serve hot.

Poor man’s burnt ends

Chuck roast burnt ends.

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!