Big Bob Gibsons Bar B Q Baked Beans Recipes

SHREDDED-CARROT-AND-CABBAGE COLESLAW

Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h10m

Number Of Ingredients 8

Shredded-Carrot-and-Cabbage Coleslaw image

Steps:

Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.

Ingredients

1/2 cup apple-cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
Pinch of cayenne pepper
1 pound shredded or spiralized carrots
1/2 small head red cabbage, cored and shredded (4 cups)
1/2 cup thinly sliced scallions (from 4)
Kosher salt

CRISP SPICY SOUTHERN MUSTARD COLESLAW

When it comes to side dishes, Big Bob felt keeping it simple was the way to go. Consequently you won't find a long list of accompaniments to choose from on our menu, just potato salad, slaw, baked beans, and potato chips. His original vinegar-based coleslaw (see page 176), made from only four ingredients, was the only slaw that was ever used in the restaurant. In 2003, Martha Stewart wanted to feature some of our favorite Southern-style sides on her television show and requested both baked bean and slaw recipes. We happily sent her recipes for half the side dishes on our menu. The next day we learned the show preferred we give them a "customary" mustard-based slaw typical of the Memphis Barbecue Region. I'd never heard of such a slaw, but who can argue with Martha Stewart? Thus was Crisp Spicy Southern Mustard Coleslaw born. The recipe has since been served to raves at the James Beard Foundation in New York City and at the South Beach Wine and Food Festival.

Yield serves 8 to 10

Number Of Ingredients 13

Crisp Spicy Southern Mustard Coleslaw image

Steps:

Combine the cabbage, onion, bell pepper, carrot, celery, and sugar in a large bowl and mix well. In a separate bowl combine the dressing ingredients and blend until smooth. Pour the dressing over the cabbage mixture and stir together. Chill and serve.

Ingredients

8 cups shredded green cabbage
1 3/4 cups shredded white onion
1 cup shredded green bell pepper
1/3 cup shredded carrot
1/4 cup shredded celery
2/3 cup sugar
6 tablespoon apple cider vinegar
6 tablespoons yellow prepared mustard
1/4 cup ketchup
1/4 cup sour cream
2 tablespoons mayonnaise
1/2 tablespoon salt
1/4 teaspoon cayenne pepper

BAR-B-Q BAKED BEANS

I have been serving this recipe to my extended family every Christmas, Thanksgiving and Easter for over 20 years. It is always a big hit but I have never told the children that there are lima beans in it! This is especially good with a baked ham or spareribs, and is easily doubled. Enjoy!

Provided by SHARONHOWARD

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 1h10m

Yield 14

Number Of Ingredients 10

Bar-B-Q Baked Beans image

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a medium baking dish, mix kidney beans, pinto beans, lima beans, great northern beans, chili sauce, brown sugar, Dijon mustard, Worcestershire sauce and molasses. Top with bacon.
Bake 1 hour in the preheated oven, until thick and bubbly.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 27 g, Cholesterol 4.8 mg, Fat 3.3 g, Fiber 5.4 g, Protein 7.3 g, SaturatedFat 1 g, Sodium 403.2 mg, Sugar 6.2 g

Ingredients

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can lima beans, drained
1 (16 ounce) can great Northern beans, drained
1 (12 ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons molasses
3 slices bacon, cut in half

BIG BOB GIBSON BAR-B-Q WHITE SAUCE

Provided by Annemarie Conte

Categories barbecues, condiments, dips and spreads, sauces and gravies

Time 10m

Yield 4 cups

Number Of Ingredients 8

Big Bob Gibson Bar-B-Q White Sauce image

Steps:

In a large bowl, combine all the ingredients and blend well. Store refrigerated in an airtight container for up to 2 weeks. Serve with grilled chicken.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 38 grams, Carbohydrate 2 grams, Fat 45 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 340 milligrams, Sugar 2 grams

Ingredients

2 cups mayonnaise
1 cup distilled white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper

BIG BOB GIBSON BAR-B-Q VINEGAR SOP MOP

Categories Sauce Vinegar

Yield Makes 7 cups

Number Of Ingredients 4

Big Bob Gibson Bar-B-Q Vinegar Sop Mop image

Steps:

In a large bowl, combine the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store the sauce in a tightly covered jar for up to 2 weeks at room temperature.

Ingredients

6 1/2 cups distilled colored vinegar (substitute white vinegar)
1/2 cup cayenne pepper
2 tablespoons salt
3 slices lemon

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Big Bob Gibsons Bar B Q Baked Beans Recipes

SHREDDED-CARROT-AND-CABBAGE COLESLAW

Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo.

CRISP SPICY SOUTHERN MUSTARD COLESLAW

BAR-B-Q BAKED BEANS

I have been serving this recipe to my extended family every Christmas, Thanksgiving and Easter for over 20 years. It is always a big hit but I have never told the children that there are lima beans in it! This is especially good with a baked ham or spareribs, and is easily doubled. Enjoy!

BIG BOB GIBSON BAR-B-Q WHITE SAUCE

BIG BOB GIBSON BAR-B-Q VINEGAR SOP MOP

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