BBQ Pulled Pork Poutine

I’m a big fan of poutine. It’s definitely one of my favorite dishes. I’ve made it the classic way (fries, curds, gravy) many times. This time I thought I’d try a totally different approach to poutine and top the fries with smoked BBQ pulled pork instead. A handful or two of curds and a pickle garnish and I was in poutine heaven again.
There’s really no way to improve on this BBQ pulled pork poutine. Every bite was flat-out delicious. I used spicy hot pepper cheese curds, but I think any flavor (other maybe curds infused with herbs such as rosemary or thyme) would work perfectly.

As an aside, on the off chance that you have a little leftover pulled pork and curds, make a few baked potatoes and top them with the meat and cheese. You won’t be sorry.

5 from 1 reviews
BBQ Pulled Pork Poutine
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
The amounts below can be changed to suit your tastes. I didn't measure anything very closely, I just went for it. You can't mess this up so don't worry about amounts so much.
Ingredients
  • 1 1/2 pounds frozen French fries, cooked per package instructions (or use fresh-made)
  • 1 cup BBQ pulled pork, warmed
  • 1 cup cheese curds (I used hot pepper curds)
  • 1 1/2 pounds frozen French fries, cooked per package instructions (or use fresh-made)
  • 1 cup bread-and-butter pickles, diced
Instructions
  1. Spread the fries out onto a large platter.
  2. Add pulled pork and cheese curds.
  3. Drizzle with the BBQ sauce and garnish with the pickles.
  4. Devour.

Peach BBQ Beans

Yeah, this is how BBQ beans are done. When you need a big batch of beans that’ll knock everyone’s socks off, these peach BBQ beans are it. Sure, I’ve smoked baked beans before and I’ve soaked dry beans overnight and gone through all the hassle. No hassle here. Just great BBQ bean flavor, with a little sweetness from peaches added in. Nice and different, and definitely delicious.
peach-bbq-beansIf peaches aren’t your thing, substitute canned apple pie filling instead. Or make two batches, one peach and one apple and amaze all of the guests at your next (big!) party.

Peach BBQ Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 servings
 
Ingredients
Instructions
  1. Preheat oven to 325 F.
  2. Heat a large skillet over medium-high heat.
  3. Add the bacon and cook, stirring constantly, until the bacon starts to crisp.
  4. Use a slotted spoon to remove the bacon to a paper towel-lined plate to drain. Do not remove any fat in the skillet.
  5. Add the bell pepper and onion to the skillet and cook until softened, stirring often, 5-6 minutes.
  6. Place all ingredients into a very large bowl and stir to combine well.
  7. Spray a 9" x 13" baking dish with non-stick spray. Pour in the bean mixture and spread out evenly.
  8. Bake for 1 hour or until bubbly hot. Note: If your pan is full to the brim, you might want to place a large baking dish on the oven rack below to catch any drippings that might flow over the side.
  9. Let cool slightly before serving.

 

Barbecue Green Beans

Why have boring canned green beans when with the addition of a just a few ingredients you can have outstandingly good green beans. These barbecue beans have a great barbecue flavor. A hint of bacon (with a bit of crunch). And a bit of sweet. You will absolutely devour these.
Barbecue Green BeansI may add a small pinch of red pepper flake to these beans next time. Not too much, but I love a little heat with my sweet.

Barbecue Green Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 cans unsalted cut green beans, drained
  • 6 slices thin-cut smoked bacon, chopped
  • 1/4 cup sweet onion, diced
  • 1/2 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup brown sugar
Instructions
  1. Preheat oven to 350 F.
  2. Open green bean cans, drain, and add to a 9" x 9" casserole dish.
  3. Heat a large skillet over medium-high heat.
  4. Add the bacon and cook until starting to crisp, stirring often.
  5. Add the onion and cook until the bacon is crisped and the onion starts to soften.
  6. Add the ketchup, Worcestershire sauce and brown sugar. Stir and cook another 3 minutes.
  7. Pour bacon mixture over the beans and stir to combine.
  8. Place in oven and bake for 20 minutes.

 

Copycat Bull’s Eye Barbecue Sauce

I have to admit, I shy away from bottled BBQ sauces. I do make an exception and occasionally I’ll pick up a bottle or two of Weber’s sauces, which are not only flavorful, but not made with high-fructose corn syrup. But, if you like making your own sauces, a store-bought sauce can make a great starting point. Or you can do like I did and make a copycat version of a pre-made sauce, like this Bull’s Eye barbecue sauce.

I smoked a few racks of St. Louis-style ribs that were rubbed down first overnight with a copycat of Famous Dave’s rib rub. With only 30 minutes left in the smoke session I slathered the ribs with this great sauce. That extra 30 minutes lets the sauce set up on the ribs.
Copycat Bull's Eye Barbecue SauceThis sauce is perfectly thick, great for ribs. It has a little sweetness, a little tang, just a hint of heat, and a little smokiness. Don’t like liquid smoke? Leave it out and still enjoy a great sauce that’ll keep in the fridge for weeks, if you have any left. Or substitute smoked salt (and leave out the kosher salt) and still enjoy that great smokey flavor.

This sauce is also great on pulled pork or grilled chicken.

Copycat Bull’s Eye Barbecue Sauce
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 1 cup ketchup
  • 6 tablespoons low-salt Worcestershire sauce
  • 4 tablespoons unsalted butter
  • 3 tablespoons white vinegar
  • 1 tablespoon prepared yellow mustard
  • 3 tablespoons yellow onion, minced
  • 4 teaspoons liquid smoke
  • 1/4 teaspoon (or more) your favorite hot sauce
  • 1/2 cup brown sugar
  • 1 tablespoon white sugar
  • 1 teaspoon Kosher salt
Instructions
  1. Place all ingredients into a medium saucepan over medium-high heat.
  2. Bring to a bowl while stirring constantly.
  3. Reduce to a simmer and simmer 30 minutes or until desired consistency is achieved.
  4. Optional: Allow sauce to cool slightly then transfer to a blender and pulse a few times for a smoother sauce.
  5. This sauce is even better the next day. Refrigerate it overnight and then warm slightly before using.

Copycat Famous Dave’s Rib Rub

I was hankerin’ for some tender, almost-fall-off-the-bone smoked ribs, and lo and behold, spareribs were on sale at our grocery store. So I grabbed a few racks, trimmed them up St. Louis-style and started contemplating how I was going to cook them. Normally, it means an overnight rub down with some Memphis rib rub, then onto my Weber Smokey Mountain smoker using the 3-2-1 cooking method. This time, I decided to try a copycat of Famous Dave’s rib rub (the one they use in the restaurants for making their totally outstanding ribs) and cook the ribs low-and-slow for 6 hours.
Copycat Famous Dave's Rib RubThis copycat Famous Dave’s rib rub is outstanding. It has a little heat, a little sweet, and a little saltiness. And celery seeds, which I think are just about required in any rub. And just a hint of cloves, which I don’t think I’ve seen in a rub before. It’s amazingly complex, and oh so good.

Although I sauced my ribs, I easily could’ve eaten them ‘dry’, without sauce. I cannot wait to use this same rub on a pork butt in the very near future. With just one cook it has become my go-to rub.

Copycat Famous Dave's Rib Rub
Recipe type: Spice Mixture
Cuisine: American
Prep time: 
Total time: 
Serves: 6 cups
 
Ingredients
  • 2 cups light brown sugar
  • 1 cup Kosher salt
  • 3/4 cup sugar
  • 1/2 cup garlic powder
  • 1/4 tablespoon chili powder
  • 1/4 cup lemon pepper
  • 1/4 cup onion salt (or powder)
  • 1/4 teaspoon celery salt
  • 2 tablespoon coarsely ground black pepper
  • 2 tablespoon celery seeds
  • 1 teaspoon crushed or ground cloves
  • 1 tablespoon cayenne pepper
  • 1/2 teaspoon Mrs. Dash Original
Instructions
  1. Note: The version of this rub stated above uses less salt than the version you'll find on the internet. Add more (or use less) salt as you desire.
  2. Combine all ingredients.
  3. Store in an airtight container until ready to use.
  4. To use, spread liberally on ribs (or pork shoulder or butt), wrap in foil, and let refrigerate 12 hours before smoking or grilling.

Honey BBQ Wings

I’m always cooking up a batch of wings. I usually cook them on my Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer using the Wingin’ator 3000, but sometimes I’ll grill them or smoke them. These fantastic, sticky, sweet honey BBQ wings are great as appetizers or a main dish.

Honey BBQ WingsWe served these wings with our favorite buffalo wing dipping sauce. Because the wings are a little on the sweet side you’ll want to serve them with at least one dipping sauce that has a little kick.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Honey BBQ Wings
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1/2 cup Teriyaki sauce
  • 1 cup oyster sauce
  • 1/4 cup Tamari sauce
  • 1/4 cup ketchup
  • 2 tablespoons garlic powder
  • 2 dashes liquid smoke flavoring
  • 1/2 cup sugar
  • 3-4 pounds chicken wings, separated
  • 1/4 cup honey
Instructions
  1. Combine the Teriyaki sauce, oyster sauce, Tamari sauce, ketchup, garlic powder, liquid smoke, and sugar in a large re-sealable baggie.
  2. Add the chicken wings and seal. Shake gently to coat.
  3. Place baggie inside a large bowl or baking dish (in case it leaks) and refrigerate for 8 hours to overnight.
  4. Shake off excess marinade.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Brush wings with honey and place under the broiler or over direct heat on the grill for 2-3 minutes.
  7. Serve with dipping sauce.

Kernel Season’s Barbecue on Oyster Crackers

I’m addicted to putting Kernel Season’s barbecue flavoring on oyster crackers. They’re very easy to make, and very tasty. I love the crunch of oyster crackers, and they get even crunchier after being baked.

Kernel Season's Barbecue on Oyster CrackersThese barbecue oyster cracker always disappear fast, so make a huge batch. You are required to lick your fingers as you eat them.

I love ‘enhancing’ regular ole day-to-day snacks by just adding a bit of seasoning. Check out my Sriracha oyster crackers, Ranch oyster crackers, and spicy oyster crackers. They are all fantastic.

Kernel Season’s makes a lot of different flavors. I highly recommend picking up their sampler pack containing all 20 flavors.

Kernel Season's - Barbecue Oyster Crackers
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Great easy snack that will disappear in minutes!
Ingredients
Instructions
  1. Preheat oven to 325 F.
  2. Place crackers into a large bowl. Drizzle with oil and toss to coast.
  3. Add in the seasoning and toss some more.
  4. Pour crackers out onto a baking sheet.
  5. Bake 5-10 minutes or until toasted and crunchy. Let cool slightly and enjoy!

 

Famous Dave’s BBQ, Noblesville, Indiana

I don’t usually eat at chain restaurants. I find the food to be just too generic. I don’t need the comfort of knowing that no matter where I go in this country, I can walk into Chain Restaurant X and order the same thing I could back home. I like to try something local, owned local, and cooked local.

Famous Dave's BBQ, Noblesville, IndianaOf course, I’m about to eat my own words because I actually like Famous Dave’s BBQ. Not because it’s the best BBQ I’ve ever had. It’s good, decent BBQ, with some great sauces. Actually, I’m addicted to the sides there. I’ve eaten at a lot of BBQ joints where the BBQ was outstanding but the sides were mediocre (or came in a plastic container from Sam’s Club). That’s not the case at Famous Dave’s.

Famous Dave's BBQ, Noblesville, IndianaThe one in Noblesville hasn’t been open very long. We’ve been there 3 times. We’ve had absolutely great service two of those times, and not-so-great the other. I’ll mostly brush that off knowing that the place just opened and there’s a lot that has to happen before a restaurant gets into its groove.

I’m addicted to Famous Dave’s ribs, but more addicted to the coleslaw (with horseradish and pineapple… really, don’t poo-poo it… it’s outstanding). And the green beans. And the jalapeno mac-and-cheese. Every side is good.

Another thing I like about Famous Dave’s is that they have wet wipes on the table. I know, I know. You’re thinking “What????”. But, too many joints make you ask for them and you get just one lil ole tiny wipe. That isn’t going to cut it after I’ve trashed a rack of wet ribs. Oh, and that reminds me…. All of the BBQ at Famous Dave’s comes “wet”, meaning it is already sauced. There are 6 different sauces on the table, so if you prefer one those instead, ask for your BBQ to be “dry” or “naked”.

So, give Famous Dave’s a visit. The food is good, and the ambiance is nice. And don’t forget to try the coleslaw.