CSR's, Campfire Beans and Coleslaw

[Cliff Bartlett]

Picked up the CSR's a few couple of days ago. Went with a variation I saw on the Wolfe Pit for the CSR's and also used his recipe for the slaw as well. The beans are from scratch. Here's the cook.

Got the beans going first as they simmered about 5 hours. Started with about 4 cups of pinto beans, simmered in water along with a nice hamhock. Used my large Lodge DO.






At the two hour mark, I added diced red pepper, diced onion, and a whole bunch of minced garlic. Let simmer for an additional two hours. After 4 hours I added the spices and let it simmer until the CSR's were done.







Went with bone in CSR's. I rubbed them down with Simply Marvelous Sweet and Spicy earlier in the day.



On the WSM, running at 250, with Apple Chunks for smoke.



At the two hour mark I sauced with equal measure SBR Original and Honey.



Let them roll for another two hours and then pulled.



Plates.

 

[Cliff Bartlett]

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Jump to next night, Sunday. I made fresh loaves of Saturday Day Bread. Went with a variation this time to 90/10% flour mix, white/whole wheat. My wife plated my left over Campfire Beans from last night and we had those along with my bread.





Well, that's it for me until Smoke Day. Back to work. Hope you all have a great week and thank you for looking.

 

[Enrico Brandizzi]

I always appreciate your plate Cliff.

 

[Rich Dahl]

Cliff you've been a cooking machine here lately, must have finished your defensive space work. Those beans and ribs look great, going to try those beans for sure. Like the look of that leftover bean plate too.
We're making two loves of Saturday white bread today, don't have time for the other ones. I kicked around a wheat/white mixture but ended up doing white only, how was the 10% wheat mixture?

 

[Cliff Bartlett]

I always appreciate your plate Cliff.

Thank you Enrico. Believe me, I feel the same about your posts!

Cliff you've been a cooking machine here lately, must have finished your defensive space work. Those beans and ribs look great, going to try those beans for sure. Like the look of that leftover bean plate too.
We're making two loves of Saturday white bread today, don't have time for the other ones. I kicked around a wheat/white mixture but ended up doing white only, how was the 10% wheat mixture?

Cliff you've been a cooking machine here lately, must have finished your defensive space work. Those beans and ribs look great, going to try those beans for sure. Like the look of that leftover bean plate too.
We're making two loves of Saturday white bread today, don't have time for the other ones. I kicked around a wheat/white mixture but ended up doing white only, how was the 10% wheat mixture?

No Rich, not done yet. 5 more acres. Back on it today. The whole wheat blend was wonderful. One of our favorites. Thanks!

 

[Bill Schultz]

That is a fantastic combo there, the CSR's and Beans would hold me for a week. Adding that beautiful Bread just hits it out of the park my friend. Well done

 

[Bob Correll]

All looks beautiful Cliff!
It's been awhile since I've seen the rib/loin country style ribs, use to be normal around here.
Now they cut pork butt into strips and call them that, but I do like both.

 

[Barb D]

Cliff, all I can say is WOW!!! That looks delicious.

 

[WB Zipf]

Wow, fantastic cook, Cliff! It is what we have come to expect from the master chef. The bread, though, takes it to another level.

 

[Nate Frost]

And another great cook

 

[Kemper Morris]

Fantastic Cook Cliff

 

[Matt Rector]

Absolutely fantastic! Those CSR's look amazingly moist, and you do great pics!

 

[Tony R]

Love this post.

 

[Robert-R]

The csr dinner is what my idea of BBQ is all about. Gotta love it!