Page 35 - April 2022 Barbecue News Magazine

Mexican Cornbread Muffins
Mix 1 can cream style corn
1 cup sweet milk
2 eggs
1 1⁄2 cup self-rising corn meal 1 large onion (chopped)
3 jalapenos, chopped (remove seeds and stems)
1 1⁄2 stick melted butter
Grease muffin pans. Pour corn- bread mixture in muffin pans, filling 3⁄4 of the way.
Cook at 450 degrees for 10-15, until golden brown on top.
Baked Beans
Ingredients:
2 16 oz Bush’s Homestyle Baked Beans
3 Strips bacon, diced
1⁄2 medium sweet onion diced 2 cloves garlic
2 Tablespoons apple cider vinegar
1 Tablespoon soy sauce
1 Tablespoon Big D’s Q STEAK OUT
1 Tablespoon Big D’s Q G2 BBQ
1⁄4 cup ketchup
1⁄4 cup molasses
1⁄4 cup brown sugar
Directions:
1. Set smoker at 275 degrees.
2. Preheat skillet to medium heat. Cook bacon slices until brown. 3. Add onion and garlic and stir, coating in rendered fat.
4. Cook until the onions have softened. Add the remaining ingre- dients to the skillet.
5. Place on smoker and cook for 2 hours until desired doneness. *This dish can be made beforehand and reheated.
Herb Mashed Potatoes
Ingredients:
5 pounds Yukon gold potatoes, peeled and cubed 4 cloves garlic, peeled and smashed
Kosher salt
1 cup heavy cream
1 1⁄2 stick salted butter (softened) 3 sprigs fresh thyme
3⁄4 cup sour cream
Fresh black pepper
1⁄2 tsp Big D’s Q STEAK OUT
Directions:
1.Boil potatoes and garlic for 20 -25 minutes (until potatoes are softened)
2. Gently heat the heavy cream, 4 Tablespoons butter, and thyme in a small saucepan. 3. Drain the potatoes. Mash with hand or stand mixer. Add the herb cream into the pota- toes.
4. In a skillet, melt 6 Table- spoons butter and 1⁄2 teaspoon STEAK OUT.
5. Place potatoes in serving bowl. Mix 1⁄2 the butter & STEAK OUT mixture into the potatoes. Drizzle remaining half of butter mixture on top of potatoes.
APRIL 2022
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Directions:
Veggie Twirl Tart
Ingredients:
1 tube refrigerated cres- cent rolls
8 oz. cream cheese, soft- ened
1⁄2 cup freshly grated Parmesan cheese
1 teaspoon lemon juice
1 teaspoon Big D’s Q Game On
1 teaspoon Big D’s Q STEAK OUT
1 zucchini
1 yellow squash
1 large carrot
1 teaspoon olive oil
1. Preheat oven (or smoker) to 350 degrees
2. Unroll crescent roll and peel triangles apart.
3. Spray pie dish with cooking spray. Place triangles in pan, cover- ing the bottom. Lightly press triangles together to cover any small holes.
4. Bake crescent rolls 10 minutes.
5. In a large bowl, combine cream cheese, Parmesan cheese, lemon juice, Game On, and STEAK OUT.
6. Cut zucchini, squash, and carrots in half. Slowly peel vegetables into 1/8-inch stripes.
7. Spread cream cheese mixture into baked crescent roll crust.
8. Roll vegetables into spiral, on top of cream cheese mixture in the shape of a large bloom.
9. Drizzle top of vegetables with olive oil.
10. Bake 35-40 minutes until vegetables are golden brown.
11. Remove from heat and sprinkle lightly with STEAK OUT.
12. Serve warm.