Mexican Whorehouse Beans

[Tex]

This is one of gay neighbor's favorite recipes. It is quite good.



MEXICAN WHOREHOUSE BEANS


1 Green Bell Pepper (chopped)
1 medium onion (chopped)
2 cloves garlic (chopped)
1-3 tablespoons oil

1 15 oz. Can black beans with jalapenos
1 15 oz. Can Ranch Style beans
1 15 oz. Can pinto beans with jalapenos
1 10 oz. Can Rotel tomatoes
1 15 oz. Can Hunt’s chopped tomatoes
1 - 2 cups Pace Picante sauce (medium to hot)
1 lb. Ground Round (browned and drained)

Saute bell pepper, onion and garlic in oil until soft. Drain off oil.
Add all other ingredients and simmer until well done (30 to 45 minutes

[Merlot Joe]

Looks good. Think I'll give it a shot this weekend.

Joe

PS: What does a gay neighbor know about a whorehouse?

[Tex]

Jul 7, 2008 20:12:17 GMT -6 Merlot Joe said:

Looks good. Think I'll give it a shot this weekend.

Joe

PS: What does a gay neighbor know about a whorehouse?

It is good - I just heated some up that were left over from the 4th. In a little oilfield town, whorehouses are just part of the deal.

[Merlot Joe]

Made a batch of this chili this afternoon and we have friends coming over for a BBQ in short while. Will let you know how it goes.

Joe.

[Tex]

I have a really good smoked pork rib recipe too if you are interested. It takes a couple of days though.

[Merlot Joe]

Well made the beans yesterday served them up last night and everybody loved them. Enough got left for a bowl for dinner tonight. Thanks for the receipt Tex.

Put the smoked pork ribs up. I'll try them after we get back from vacation.

Joe.

[Tex]

OK Joe, you need a smoker (separate firebox). If you don't have one, a cheapie Brinkmann from WalMart or similar works just fine.

Get the lean pork ribs, not the fat "country ribs". Cut the ribs into racks about 8 inches (4 or 5 ribs)

Get several big throwaway foil trays like you can cook turkeys with.

For each ten pounds of ribs, get two pounds of dark brown sugar and some barbecue rub seasoning. If you can't find the seasoning, a little salt and lots of ground black pepper will do.

Mix the brown sugar and the seasoning to taste. Rub the brown sugar mixture all over the ribs and stack the ribs in the trays with the brown sugar packed all around them. Make sure all of the meat is covered. Cover the trays with saran wrap and put in the refrigerator for two days.

After two days, take the ribs out. Build a fire in the firebox with about 8 pounds of charcoal. Get some hickory (mesquite is OK) chunks (6-8 good size chunks) and soak them approx. 1 hour in water. Wrap them 2/3 in foil and put them on top of the fire. When they get hot, they will smoke like a freight train. Take the foil trays with the brown sugar left in them and fill them halfway with water and pour a beer in each and put them in the smoke chamber under the grill. Put the ribs on the smoke chamber grill and close the dampers enough to get the heat down to the lower half of the mid-range. Let the ribs smoke until well done (several hours anyway). Don't open the smoker too much or the smoke will get out, but move the ribs around a couple of times for even cooking. As with any pork, cook thoroughly (you can still get trichinosis even in 2008).

Serve with barbecue sauce of your choice. These ribs are top drawer.

[innit Geezer]

THIS sounds good. What barbecue sauce do you recommend Tex and when is the best time to add the sauce to the ribs?

[Tex]

Most barbecue sauces start with the same base, so Kraft or whatever is on sale is as good as any to start with. I like to add tabasco, habanero pepper, and a little Lea & Perrins. I don't add the sauce until I eat it.

There is a famous rib place on the Kilgore/Tyler highway which has been there since 1939 (a couple of Presidents have eaten there). A girl who worked there was a little behind on her rent and I traded for the recipe.