Jambalaya Rice

Serving Size: 20
Preparation Time: 0:30

3 cups Rice, uncooked
2 pounds Smoked Sausage sliced 1/4' thick
1 pound Ham medium dice
2 pounds Chicken Breast medium dice
6 ounces White Onions medium dice
6 ounces Celery medium dice
1 each Green Bell pepper medium dice
1/2 bunch Green Onion sliced thin
4 tablespoons Chicken Base
1 each Tomato Puree 10 ounce can
3 tablespoons Season Salt
2 tablespoons Sweet Basil dry
2 tablespoons Oregano dry
2 each Bay leaf
2 tablespoons Thyme Leaves dry
2 tablespoons Garlic Salt
1/4 cup Sugar
3 tablespoons Worcestershire sauce
2 teaspoons Cayenne Pepper ground
6 cups Water warmed

Place the rice in a 9" deep disposable half pan. Add to the rice and the meats,
vegetables, base, seasonings, tomato puree and water.
Stir the jambalaya mixture together well, to mix in all ingredients and spices.

Place in the smoker next to the fire hole or on the top shelf of the upright smoker.

Once rice is swelled, cover and continue to cook, to make sure all meats are cooked.

Notes: If rice comes out alittle dry, don't worry. Just combine a can of tomato puree with warm water. (50/50)

Stir mixture into the rice as needed!

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™

Backyard Bake Beans

Recipe By: RWMCPEAKE
Serving Size: 20
Preparation Time: 0:30
Categories: SIDE DISHES

1/2 pound Smoked Meat Scrapes small diced
1/2 pound White Onions finely chopped
6 ounces Tomato Paste
1/3 cup Brown Sugar
1/4 cup Molasses
1/4 cup Sorghum Syrup
1 tablespoon Dry Mustard
1/4 cup White Vinegar
1/2 cup Water
1 tablespoon Brisket Dry Rub
1 1/2 tablespoons Chili Powder
1 tablespoon Liquid Smoke flavoring
1 27 oz. can "BUSH" Beans in Tomato Sauce
1 16 oz. can Pinto beans canned, rinsed
1 16 oz. can Great northern beans canned rinsed
1/4 cup Brown Sugar

Place all the ingredients into a heavy baking pan, stirring well to blend all the ingredients well. Top the beans with the additional brown sugar. Place the beans in the smoker or grill and allow to cook along with the meats.

Apx: cooking time 6-8 hours
Notes: Beans are best when placed in the smoker next to the fire box, when the meat goes into the smoker, move beans if they start to get to hot. Leave in smoker, for whole duration of smoking meats.

Beans can take a tremendous amount of smoke flavor. This will only enhance the flavor of the beans.

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™