Wanted: Someone To Eat Ribs And Travel The Country, Salary: $5,000 A Week

CNN via 5newsonline ^ | 06/17/2019 | CNN

[combat_boots]

OK

I’ll bite. Can you share the beans recipe?

I loves me some outstanding bb.

[baldisbeautiful]

You, obviously, have never heard of “The Hill” in St. Louis, home of the best Italian food in the USA.

[married21]

Thanks for mentioning this. Our family is driving through Texas in August. We will be near Tyler, and we may just get to try Stanley’s. We are crossing the state from Hobbs, NM going East to approx. Tyler area and then South to Houston. So any food recommendations are welcome!

[Tommy Revolts]

Here ya go...

Here are the ingredients:

2 28 oz cans Bush's original beans
6 slices thick cut peppered bacon
1 medium yellow onion diced
2 jalapenos diced (remove the seeds and membrane)
3/4 cup barbecue sauce (I use Jack Stack original)
4 heaping tablespoons brown sugar
4 heaping tablespoons of molasses
2 tablespoons Dijon mustard
1/4 cup apple cider vinegar
How to prepare and cook them:

Cook the bacon in an iron skillet over medium heat just long enough to render the grease. About a few minutes per side. You do not want the bacon crispy.

Remove the bacon to a plate with a paper towel and drain, then cut in halves. Next, add the onions and jalapenos and cook a few minutes in the bacon grease. Turn the heat off and pour the cans of beans, liquid and all, into the skillet. Next, add in the barbecue sauce, brown sugar, molasses, Dijon mustard, and apple cider vinegar. Stir to combine and then pour into a large disposable foil pan. Place the slices of bacon on top of the beans. Do not cover the foil pan.

Smoke for about 3 hours until the beans have thickened up. You can do this on a Weber kettle grill or offset smoker using charcoal and hickory chips.

Good luck and let me know how they turn out.

[Swordmaker]

Tough job, but someone has got to do it. . .

[reformedliberal]

Boston Butt too but that takes a long time. 10-12 hours. I want to do a brisket but a whole brisket is not a cheap piece of meat. $50-60 and it takes 12-14 hours.
_____________________
We smoke until ready for bed for brisket and shoulder. Then wrap the meat (You can cut the brisket in 2-3 pieces)tightly in foil. In summer, we leave it in the stoked smoker, which retains heat for several hours. In cooler weather, we put it in the oven at 200F overnight on a foil covered sheet pan. The butt shreds and the brisket (mostly) slices and both are really tender. The long smoke gives a lot of flavor, so wrapping and finishing in the oven doesn’t sacrifice any taste.

Letting it go overnight also means I have more energy the next morning to portion and package. Otherwise, it’s a looooooooooooong day.

I watch for sales and freeze everything until I have a smoker full. I package portions and freeze the pulled pork and brisket and we then enjoy it over time. Only the two of us, so a full shoulder and a full brisket last a long time, even with shrinkage.

Last shoulder was .99/pound. Can’t recall the brisket price....I’m on the hunt for one, though, as we ate the last pound a few nights ago.

Usually smoke ribs along with the brisket and pork, since the ribs don’t take as long and we have some of those the same day.

[2nd amendment mama]

Zimmerhanzel's Bar B Que
307 Royston St,
Smithville, TX 78957

[Liz]

Applying is simple, but you have to do so fast! Applications close Wednesday, June 19 at 12 a.m. CT.

To apply before the deadline, simply email careers@ReynoldsWrapCGO.com with a photo of yourself grilling your favorite recipe (perhaps this one...), plus 100 words on why you would make the best CGO.

[Jagermonster]

I was in town for a trial in the Federal courthouse in Tyler, and our local counsel took us to Stanley’s for lunch. There will be a line, I expect. It’s a little place.