Place Smoker softened

Place Smoker softened

Ingredients:
10 Place the pot on the smoker and smoke at 225 to 250 degrees for 2 hours.
11 Remove beans from smoker and stir in brown sugar.

Directions:
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Chapter 14: Great Dishes for Leftover Barbecue
Tip:If you don’t want to bust out the smoker, you can accomplish roughly the
same results by cooking the dish in a large Dutch oven. Add 1⁄ teaspoon of
2
liquid smoke (see Chapter 8) if you want to make sure you get the smoke
flavor. It also works just fine if you cook it in a slow cooker for 6 to 8 hours.
Spudzilla
The brains behind Spudzilla run TC’s Memphis BBQ, a restaurant where
Spudzillas fly out of the kitchen doors or, given their ample girth, are more
likely wheeled out. The finished product weighs somewhere between 3 and
4 pounds, hence the name. Diners at TC’s earn a T-shirt if they conquer a
Spudzilla in one sitting. More reasonable folk could slice it into portions
(a good four of them, no doubt) or start with smaller spuds.
Preparation time:10 minutes
Cooking time:None
Yield:2 to 4 servings
1 large baked potato (1 to 1 1⁄pounds) or 1 cup barbecued pork
2
2 or 3 smaller potatoes to equal 1 1⁄
2 1⁄cup baked beans
2
pounds
1⁄cup diced tomatoes
3
1⁄cup butter
4
1⁄cup diced onion
3
1⁄cup sour cream
4
1⁄cup canned sliced jalapeños
4
1 cup nacho cheese
1Place baked potato on a plate, cut it lengthwise and crosswise, and then
mash it lightly with a fork.
2Spread the butter and sour cream over the potato.