Barbecue Tricks

For a great side at your next barbecue, try Cheesy Ranch Potatoes. The secret is time, otherwise they are simple and everyone loves them. In the age of the microwave, these are best cooked in the oven for an hour, but you can really use any type of potatoes and onions.

Cheesy Ranch Potatoes
4 lbs russet potatoes, but into cubes
1 large onion, coarsely chopped
2 tsp chili powder
2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 stick of butter, sliced
8 oz shredded Monterey Jack-Colby cheese blend
1 small bottle prepared buttermilk ranch dressing
6 slices bacon, cooked and crumbled

Preheat oven to 400 degrees. Lightly grease a 9×13 baking dish. Put potatoes and onions in dish. Season with chili powder, garlic powder, salt and black pepper. Evenly distribute pats of butter amongst the potatoes and onions. Cover dish tightly with aluminum foil and bake for 1 hour.

Remove foil and add cheese, bacon and ranch dressing. Stir to coat. Cook uncovered about 10-15 minutes until cheese is melted and bubbly. Serve hot.

Atomic Sweet Pickles and Peppers

There’s something about pickles that can add that extra touch to sandwiches and BBQ.   I crave the pickle in a Chick-fil-a sandwich…   Even a Krystal burger (like a white Castle for you Northerners) isn’t the same without a sliver of dill chip… and once I tried the sweet sliced pickles at Sconyer’s Barbecue in Augusta Georgia I couldn’t have pulled pork without at least a few sweet dill chips (and white bread).

Here’s a way you can create your own signature pickle or pepper without all the traditional pickling hassles.   Plus no boiling jars here.  You use inexpensive store bought pickles (I experimented with different brands and prefer the crunchy snap of Vlasic’s Baby Kosher Dills) and add in any variation of peppers you like.   I mixed jalapenos and fresh Tabasco peppers (might be tough to find… we had a few in the garden) but any chile will work.  You can even remove the peppers for zero scoville heat.  But what fun would that be.

I found I like the sweet jalapeno chips best of all… but the heat in the pickles will make your guests remember the meal.

ATOMIC SWEET PICKLES AND PEPPERS

• 46 OZ. Jar of Baby Kosher Dills
• 1/2  Cup white wine vinegar
• 1 and 3/4 cups sugar
• 6 Large Jalapeno Peppers
• 2 Fresh Tabasco, small red chile peppers  or “experimental”  Peppers for red color and sharp heat.

Cut to your desired size.

In a large bowl reserve pickles and the jar’s liquid.   Slice the pickles in 1/4 to 1/2 inch slices (for sandwiches) or chunks (for snacking).   Clean peppers thoroughly and slice Jalapenos into 1/4 inch disks.

Slice Tabasco peppers or extremely hot peppers lengthwise (or just score them).     Leave the stems on for looks.

Return the pickle chips back to the jar in layers along with even portions of peppers and sugar until full.  Use all the sugar and peppers and reserve any leftover pickles for another use.

Slowly add the vinegar and then fill the jar with the remaining original juice.

Add sugar a bit at a time.

Let the sugar dissolve and cover with the lid and allow the sugar to dissolve with the jar at room temperature for about an hour.

Shake and rotate the jar  occasionally to expedite.   Refrigerate overnight.