UPDATE: Who says 13 isn’t a lucky number? The random number generator spit out 13 and the 13th commenter was Krissy, who says “pulled pork is the BEST!” Congrats, Krissy, the signed copy of Bryan’s Black Mountain Barbecue is on its way to you!
Last month we gave you a sneak peek into Chef Bryan Dooley’s brand new cookbook featuring stories and recipes from his award-winning BBQ joint, Bryan’s Black Mountain Barbecue in Cave Creek, AZ.
We think you’d really like to have this book, so we bought you one. We’re thoughtful that way. And, we also had the chef sign it!
(Fess-up time — actually, we only bought one of you a copy (we’re thoughtful but we’re not rich). However, YOU might win the book. All you have to do is leave a comment telling us what your favorite BBQ dish is.)
Maybe you like ribs. Bryan’s BBQ ribs were featured in Grub Street’s Big-City Barbecue: 101 Places to Satisfy Your Urban ‘Cue Craving.
Or maybe you love brisket or pulled pork or who knows what you like? Tell us and we’ll put your name in the drawing for the signed copy of the book. If you entry is the random number winner, we’ll mail you a copy of Bryan’s book. It’ that simple.
Fine print: Only one entry per person. Deadline to enter is Friday, January 20th, 2012, at midnight (EST). Winner will be notified via email on Saturday, January 21, 2012. USA addresses only for shipping.
While you mull over your favorite BBQ dish to share with us, here’s a recipe from the book to whet your whistle.
Six Pack Cowboy Beans
Serves 8-10
Ingredients:
1/2 cup diced celery
1/2 cup diced red onion
1/2 cup diced green bell pepper
4 oz diced smoked sausage
1 clove minced garlic
Olive oil as needed
1 ea beer
1/4 cup yellow mustard
1/2 cup molasses
1 cup Bryan’s BBQ Sauce
2 tbsp chili powder
4 ea 15 oz cans of cooked wite means, drained and rinsed
Method:
Add a little olive oil to medium pot. Add celery, onions, and bell pepper. Cook until vegetables begin to soften. Next, saute garlic and sausage in mixture. Then add beer and simmer for a couple minutes to cook off alcohol. Add remaining ingredients and simmer until sauce thickens.
