Canned this recipe on 08/04/08 and it turned out pretty good. Tried again on 01/25/09 with Contadina brand crushed tomatoes and it was even better. Again on 08/08/09 with Contadina and Rotel, Even better.
Found this in the Neighborhood Shopper printed by The Dallas Morning News. It is so good, so easy and low calorie. The meat can be pepperoni, Canadian bacon, bacon, Italian sausage, chicken, you get the picture... And the aroma while simmering is wonderful. My wife said next time make a huge batch so we can have leftovers.
I just love this stuff. I live in Texas and we are supposed to love brisket, but I prefer a good smoked pork butt/shoulder. It taste wonderful and it always turns out tender. I trim off any exposed fat and if you want it even leaner then refrigerate overnight after cooking, open the foil and spoon out the hardened fat. This stuff is great on a bun, by itself and in recipes. Gives your recipes a nice smoky flavor. You can buy rubs at your grocer, but here are a couple that will work excellent and you can save the leftovers for pork ribs. http://www.recipezaar.com/Dry-Rub-for-Ribs-Pork-Shoulder-and-Boston-Butt-177655 or http://www.recipezaar.com/Jims-Dont-Spare-the-Spareribs-Ribs-83678
Makin' bacon. This is really easy and the best part is there are no phosphates or nitrite chemicals in the finished product. So you can feel good about eating it. Freezes well. I divide into one pound packages and freeze. If you like peppered bacon just smother it before smoking.
I know it is a mouth full, but I looked at other recipes and none were actually smoked in a smoker, just in an indoor oven with liquid smoke. In 1997 I had some Cowboy beans and have not been able to find anything close till now. This recipe must be cooked in a smoker capable of burning wood. This is a link to the sauce I use http://www.recipezaar.com/16575 - I used 2 - 55 ounce cans of beans
This might be the best you have ever had and it would be hard to ruin the corn. You can use whatever seasoning you want. Below is what I used and they turned out great. What will wow you and your guest is the smokey/roastedness of the corn.
Puttanesca is a classic Neapolitan pasta sauce based on olives, tomatoes, capers and anchovies. The name comes from the Italian, “puttana,” which means, “whore,” and there are several different stories as to how and why the dish came by such a salacious name. No matter the meaning it is delicious. http://www.tigersandstrawberries.com/2005/04/08/puttanesca-fast-food-for-fast-women/
I have always loved the flavor of chorizo, but seldom ate it due to all the fat in it. In 2004 I purchased a simple electric meat grinder and started making my own sausages. Now I know WHAT is in there. If you do not have a grinder have your butcher grind some pork for you.