Tuesday, February 7, 2012

Superbowl Sunday Meal

By far the easiest BBQ meal I have ever made... no need to talk about these recipies, I will just say... try them both out!

Smoky Baked Beans (from Big Daddy's House via foodnetwork.com)


  • 1 pound dry white beans (that have been soaked overnight)
  • 3 tablespoons butter
  • 1 onion, finely diced
  • 1/2 pound smoked sausage, diced
  • 1/4 cup roasted garlic paste
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1 tablespoon dry mustard
  • Dash balsamic vinegar
  • 1 sprig rosemary
  • 1/2 teaspoon cayenne pepper
  • 2 cups chicken stock
  • 12 ounces dark beer
  • 1 (14-ounce) can fire roasted diced tomatoes
  • 4 tablespoons finely chopped parsley leaves
  • Salt and freshly ground black pepper


Preheat the oven to 350 degrees F.
In a large Dutch oven, over high heat, bring the soaked beans up to a boil with enough water to cover the beans by 2 inches. Cover and let sit for 30 minutes. Drain in a colander.
In the same Dutch oven over medium-high heat, add the butter. Add the onions and saute until nicely colored, about 3 to 4 minutes. Add the smoked sausage and brown. Stir in the roasted garlic paste, sugar, maple syrup, mustard and vinegar and mix well. Add the rosemarycayenne pepper, and chicken stock. Add beans and stir well. Pour in the stock and the beer and bring to a boil. Cover and bake in the oven for 90 minutes. Remove from oven. Stir in the tomatoes, and parsley and season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Spicy Pop Pulled Pork

2onions, peeled and quartered

  • 1 whole pork butt (pork shoulder roast)
  • Salt and freshly ground black pepper
  • 2 cans pop (I use Dr Pepper)
  • 4 packed tablespoons brown sugar
  • 1 can chipotle peppers (I substituted fire roasted tomatoes and cayenne seasoning for the chipotle)


Preheat the oven to 300 degrees F.
Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

(recipe from Pioneer Woman via foodnetwork.com)


Mrs. Chic said...

I love Big Daddy's recipes, I made a few and they are good! The beans look yumm, and I adore the individual dutch ovens :)

The pulled pork looks good, I will try this very soon!

Our Delightful Home said...

You have the most adorable kitchen items in your home! I love the little pot. I have to look into trying some of Big Daddy's recipes.

~Mrs. Delightful

Shades of Summer said...

Katrina- I really hope you try this soon, your family will enjoy it! I couldn't resist those mini dutch ovens. I only picked up 4 and I may get a few more!

Shades of Summer said...

Mrs. Delightful- Thank you so much! My family thinks I have an obsession with cookware/bakeware/cookbooks... I tell them, there are worse addictions to have! I hope you try some of his recipes. I enjoy those I have tried.

Brandi said...

Everything looks delicious Summer! I love Big Daddy's recipes too! I've had this recipe saved to make for the longest! http://www.foodnetwork.com/recipes/aaron-mccargo-jr/buffalo-chicken-cheese-balls-recipe/index.html

Shades of Summer said...

Brandi! I am soooo going to make those! Thanks for sharing the recipe!

Towards the Horzon said...

Wow that looks really yummy! I agree, you have nice kitchen ware and you’re such a creative cook!