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Cristina Ferrare's 'Low & Slow' BBQ! Baked Beans

Cristina Ferrare's 'Low & Slow' BBQ! Baked Beans

Baked Beans
Ingredients:
• 8 strips bacon
• 1 medium onion chopped small • 2 28-ounce cans baked beans, not drained • 1 28-ounce can red kidney beans, rinsed and drained • ¼ cup Dijon mustard • One 12 ounce jar chili sauce • ½ cup Heinz Tomato Ketchup • Pre-heat oven to 225 degrees • Cook the bacon until crisp and drain on paper towels, then crumble.
Recipe:

Reserve 2 tablespoons of the bacon drippings in pan. On medium heat sauté the onion in the reserved drippings until it starts to caramelize, about 8 to 10 minutes. In a 3-½ to 4-quart casserole or baking pan combine the canned baked & kidney beans, bacon, sautéed onion, mustard, chili sauce, Ketchup and fold in using a rubber spatula until well combined. Be careful not to break the beans open. Cover and bake for 4 hours, Uncover and bake for one more hour. Remove from the oven and serve!

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Easiest Barbecued Chicken In The World
Ingredients:
• 8 organic chicken thighs about 3 to 4 ounces a piece
• 2 12 ounce jars of Chef Tim Loves Woodshed BBQ Sauce • Pre-heat the oven to 325 F.
Recipe:

Place the baking rack in the middle rung of the oven. Place the thighs in the baking pot and pour 1-½ jars of the BBQ sauce over the thighs. Turn them around several times to evenly coat the thighs with the sauce. Cover with the lid. If using a glass or high rimmed baking pan tightly cover with aluminum foil. Bake for 2 hours with the lid on. Check on the thighs after the first hour and turn them over, cover again. After two hours, turn the chicken over again and place back into the oven without the lid or foil. Check on the thighs every 20 minutes and baste. Remove the thighs from the oven, pour the rest of the barbecue sauce over and let rest for 5 to 10 minutes. You can either serve whole or use a fork or knife to pull the meat off the bone to make a great pulled BBQ chicken sandwich!

Image: http://images.crownmediadev.com/products/Medias/RichText/H&F-Ep1167-Segment-Cristina-BBQ-ribs.jpg

BBQ Ribs
I have used dry rubs many times on ribs and I like it very much but I prefer wet drippy, sticky BBQ sauce that makes you want to lick all the sticky goodness from your fingers.
I have also taken the time to make my own BBQ sauce which turns out really nice but with all the great tasty BBQ sauces on the market today it’s just easier to pick up your favorite bottle and use that instead to slather on the ribs while they bake. Yes I bake my ribs first before I put them on the grill, they come up juicier, really moist and fall off the bone tender when they are slow baked first. I grill them after they are baked to get some of that on the grill smoky goodness for a few minutes, this way it keeps the sugar in the BBQ sauce from burning and drying out the ribs. This method is easy, just pour a bottle of favorite BBQ sauce over a rack of ribs, make sure to slather both sides, cover with foil and bake at 250 for 5 hours, the last hour remove the foil and bake basting every 15 minutes. Remove from the oven and let sit for 10 to 15 minutes to cool. Slice the ribs every third rib and place on the grill for about 30 to 40 seconds to get a little bit of a char without burning, so watch carefully. You can bake the ribs two to three day before. Bring the ribs to room temperature before you put them on the grill.


Crunchy Coleslaw Recipe
Servings: Serves 8
Ingredients:
• 1 head savoy cabbage
• 1 ½ cup mayonnaise • 1 lemon, juiced • ¼ tsp. cayenne pepper • 1 Tbsp. poppy seeds • 2 tsp. kosher salt and black pepper to taste
Recipe:

Chop the cabbage into small pieces and place it into a bowl. Add the mayonnaise, lemon juice, cayenne pepper and poppy seeds. Mix well. Salt and pepper to taste. Cover and chill before serving!

Image: http://images.crownmediadev.com/products/Medias/RichText/H&F-Ep1167-Segment-Cristina-corn.jpg


Cristina’s Corn on the Cob Recipe
Ingredients:
• 6 ears corn, shucked clean
• 6 Tbsp. unsalted butte • A pinch kosher salt and cracked pepper to taste • 6 pieces aluminum foil, large enough to roll up the corn on the cob
Recipe:

Place one piece of foil in a diamond shape. Place the corn in the middle. Place 1 tablespoon of the unsalted butter on top of the corn, and add a pinch of salt and cracked pepper. Tightly roll up the corn like a tortilla, making sure to wrap the sides well so the butter doesn't leak out when grilling. Heat your indoor grill pan or outdoor grill until it's really hot! Add the wrapped corn and turn every 2 minutes for 20 minutes. Remove from the grill and let stand for 5 minutes. Remove the corn from the foil and serve immediately. Get more great recipes from Cristina at her website www.cristinaferrarecooks.com.