Bulgur Chickpea Salad

Bulgur Chickpea Salad saved the day for me.  Thanks to Jenn Segal over at Once Upon a Chef for the inspiration and base recipe to start with!

I needed a recipe that could easily serve quite a few people.  Normally, I have a difficult time deciding which recipe to make, since I have so many.  But this situation left me at a loss for what I could make.

You see, there were so many variables and criteria that needed to be met.  It was needed for a barbecue themed potluck that would be served over several hours because people would be getting their meal breaks at different times.  It would also be several hours between arriving at my destination and food service.

Refrigerator space was going to be severely limited, and carrying a crockpot to the destination was not possible.  There were a couple of factors that prevented this, but that really doesn’t matter.  What matters is that I needed a dish to fit this criteria.

The last criteria was a new one for me.  There was going to be an ethical vegan eating at this potluck.  If you are wondering what an ethical vegan was, you aren’t alone.  I have asked many questions about this way of eating and still jut know the basics.

With my very limited understanding of this way of eating, I knew I needed to find something that had absolutely no animal products in the recipe.  No eggs, no dairy, and obviously no meat, but this also excludes honey.  If you have read any of our recipes, you know that there is a good possibility that I have no recipes beyond hummus that would fit that bill.  Hummus was not an option as I was committed to a side dish.

A friend suggested I make tabbouleh, but I really dislike that much parsley in any one dish.  I can’t get past the overwhelming feeling that I am eating lawn clippings.  Don’t get me wrong, I love fresh parsley and grow my own during the summer.  It brings great fresh flavor to my dishes, but I guess tabbouleh is just too much freshness!  I needed an alternative.

This side dish salad was the perfect fit.  Bulgur and chickpeas combined with sturdy vegetables like red peppers, onions, and cucumbers would hold up to the acidity of the lemon juice.  I have left out the dill and the cumin, personal preferences here again.  This recipe kind of reminded me of a Portuguese chickpea salad a friend used to make and it only had parsley in it.  So I stuck with just the parsley, and did not use nearly the amount most tabbouleh recipes call for.

Sweet and Spicy BBQ Sauce

My Sweet and Spicy BBQ Sauce recipe doesn’t have a whole lot of family history. However, I love BBQ and this is one of my default sauces that I make for just about every party and gathering we host where we have something BBQ. My wife and I have experimented with this recipe for the last few years and its one we have settled on.

Even though we love this recipe and we consider it our standard, it’s something we still like to experiment with every now and then.This recipe is easily tweak-able and super friendly to experiment with. Want it less sweet? Back off the sugar. Want it more tart? add more vinegar. Want more heat? Add more cayenne. I tend to tweak this recipe based on what I’m cooking it with. For grilled foods like chicken and pork chops, I tend like to leave this recipe a little on the sweeter side. I like to use more vinegar when cooking fattier cuts of meat like brisket and pork shoulder. I think the vinegar helps balance and cut through the fat a bit better.

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Sous Vide Baby Back Ribs

I think my sous vide baby back ribs are off the chart and I have to thank my sous vide machine for all of the magic. I love my sous vide machine. I don’t mean like kind of love. I really love it. It’s my favorite kitchen gadget. My wife and I use it at least once a week. There isn’t much I have cooked with it that didn’t turn out absolutely fantastic. I also love baby back ribs, but there are some days I just don’t feel like screwing with my smoker. One rainy weekend I really wanted ribs, but didn’t feel like babysitting the smoker in the rain, so I had the brilliant idea of doing some research on sous vide ribs.

There’s a lot of information on the interwebs about how to sous video a large variety of meats, including baby back ribs. The variation in information, techniques, and results is wide, so I am giving a rundown of my preferred method of cooking sous vide ribs. I don’t like tough ribs. I actually prefer my ribs to be almost fall off the bone tender. So in this recipe, we’re going to aim for some delicious fall off the bone sous vide baby back ribs.

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Simple Versatile BBQ Rub

Every “pit master” has their own BBQ rub. Some will fight to the death with their award winning recipes. I’m not that anal retentive with my love of smoked meats. I don’t don’t compete with my BBQ, so in this post I share my very versatile BBQ rub.

versatile-bbq-rub-pork-shoulderThis rub goes with just about every kind of meat you can toss on your grill or smoker: pork shoulder, ribs, chicken and even brisket. I know, I hear some of you yelling over the computer screen about putting a rub like this on a brisket. I know brisket is typically rubbed with only salt and pepper, especially in Texas, but I can promise you this BBQ rub is fricken awesome on the fatty bits of a brisket. Plus, I like to do things my own way.

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Diabetus Baked Beans

I can’t sit down to anything BBQ related without a side of baked beans to go with it. For me, baked beans, potato salad and some smoked meat (pork shoulder, brisket, ribs, etc.) is my idea of the perfect summer meal.

This recipe is a friend and family favorite. My sister annoyingly asks me to make this at least once a month. I often get asked to make this recipe for other functions because people enjoy it so much. However, I do have to warn you, this recipe is not healthy and has the potential of giving you diabetus, said in your best Wilford Brimley voice, and heart disease.

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