Baked White Beans With Bacon

This is one of my wife’s favorite recipes. We used to serve by the gallon at a school festival where she and I worked on a barbecue booth. There’s one problem with it: it takes forever to cook. But it needs very little tending, and it’s a great break from good old red beans and rice. This recipe makes enough for a big picnic or family gathering, but you can cut everything in half for a more modest serving. Read More. . .

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Barbecue Brisket

Barbecue Brisket The meat most closely identified with the Texas style of barbecue is brisket, which is more commonly found around New Orleans in its boiled form. Brisket needs to be cooked very slowly for its goodness to emerge, and that’s why it’s such a natural for barbecue. I’ve always done my briskets on a large barbecue pit instead of a smoker. I get this idea from my Texas-born buddy Oliver Kluna, who grew up on barbecue brisket and who showed me the ropes. The astonishing thing about what he…

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