These sides were a big hit and I wanted to pass them along to you.
Grilled Creamed CornI was so excited to find this recipe in the June/July 2010 issue of Every Day With Rachael Ray. Just grill fresh corn, cut it off the cob and stir it into a cream sauce that has been enriched with cream cheese. Unbelievably rich and smoky! Don't let the corn go too long on the grill; you want it toasty brown, not black.
This was terrific with burgers and grilled chicken. The article also suggested stirring the leftover corn into mashed potatoes or as a burrito filling. (Yum.)
KC-Style Pit Beans
Kansas City is famous for their rich and meaty beans, which are cooked low-and-slow in the smoker. They soak up the flavor of the meat cooked in them, as well as the meat cooked over them in the smoker. Fabulous.
This is a shortcut version.
4 slices bacon
4-8 oz. Polska Kielbasa (your choice), sliced into half-moons
1 large yellow or Vidalia onion, peeled and chopped
28 oz. can Bush's Maple Cured Bacon Baked Beans
1/2 cup tomato-based barbecue sauce
2 tablespoons yellow mustard
Dash liquid smoke
Garlic powder and black pepper, to taste
In a large skillet over medium heat, fry the bacon until crisp. Remove the bacon and crumble. Set aside.
Add the kielbasa and onion to the drippings. Cook until the onion is tender and the kielbasa is nicely browned. Stir in the rest of the ingredients, including the reserved bacon.
Cover, reduce the heat and simmer for 30 minutes, stirring occasionally.