Great American Rib Fest’s Texas Outlaw BBQ Baked Beans and Sausage
Some of the nation's best in barbecue will be enjoyed at Prior Lake (behind the Mystic Lake Casino in Minneapolis this weekend for their Great Midwest Rib Fest. This is their third year.
Ten of the best rib cookers in the country will go head to head, vying for prizes for best ribs and best sauces. Texas Outlaw BBQ is originally from Elizabethtown, Kentucky but travels across the country continuously winning first prize competing in various BBQ events. They’ve been successful for over 25 years – they know BBQ.
They make their own own sauces and rubs and has been quite successful at what he has done. He actually let Boomer Esiason use his sauce for Boomer's Heroes and they used it for 5 years and it was the Official Sauce of the NFL.
Texas Outlaw BBQ Baked Beans and Sausage
12 cups Great Northern beans
1 cup brown sugar
1½ tablespoons Texas Outlaw dry rub
1½ tablespoons yellow mustard
2½ cups Texas Outlaw BBQ sauce
1 lb. roll of sausage, smoked and chopped
1 large sweet onion, chopped and sautéed
Preheat oven to 325 degrees.
Combine ingredients in pan and cover with foil.
Heat for 25-30 minutes
These recipes for Texas Outlaw BBQ Rub and BBQ Sauce are only clones – adjust to your likings
• 1/4 cup salt
• 1/2 cup brown sugar
• 1/2 cup chili powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons ground cumin
• 1 tablespoon dry mustard
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground chipotle pepper
Combine; store airtight. Makes 1 ½ c.
BBQ Sauce
• 1c Ketchup
• 2/3c Brown Sugar
• 1/2c Beer
• 1/2c Soda
• 1/3c Real Maple Syrup or Molasses
• 6oz Tomato Paste
• 3 tbs Mustard
• 3 tbs Apple Cider Vinegar
• 1 tbs Sea Salt
• 1 tbs Dry Mustard
• 1 tbs Worcestershire Sauce
• 1 tbs Garlic Powder
• 1 tbs Onion Powder
• 2 tsp Thyme
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/2 tsp Cayenne
Place all ingredients in pan over low heat – and bring to simmer - start with ketchup, then add the beer and coke to thin. Then add all dry ingredients. Whisk thoroughly to blend. Once blended, increase heat to high and bring to boil. Remove from heat – do not burn sauce.
Some of the nation's best in barbecue will be enjoyed at Prior Lake (behind the Mystic Lake Casino in Minneapolis this weekend for their Great Midwest Rib Fest. This is their third year.
Ten of the best rib cookers in the country will go head to head, vying for prizes for best ribs and best sauces. Texas Outlaw BBQ is originally from Elizabethtown, Kentucky but travels across the country continuously winning first prize competing in various BBQ events. They’ve been successful for over 25 years – they know BBQ.
They make their own own sauces and rubs and has been quite successful at what he has done. He actually let Boomer Esiason use his sauce for Boomer's Heroes and they used it for 5 years and it was the Official Sauce of the NFL.
Texas Outlaw BBQ Baked Beans and Sausage
12 cups Great Northern beans
1 cup brown sugar
1½ tablespoons Texas Outlaw dry rub
1½ tablespoons yellow mustard
2½ cups Texas Outlaw BBQ sauce
1 lb. roll of sausage, smoked and chopped
1 large sweet onion, chopped and sautéed
Preheat oven to 325 degrees.
Combine ingredients in pan and cover with foil.
Heat for 25-30 minutes
These recipes for Texas Outlaw BBQ Rub and BBQ Sauce are only clones – adjust to your likings
• 1/4 cup salt
• 1/2 cup brown sugar
• 1/2 cup chili powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons ground cumin
• 1 tablespoon dry mustard
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground chipotle pepper
Combine; store airtight. Makes 1 ½ c.
BBQ Sauce
• 1c Ketchup
• 2/3c Brown Sugar
• 1/2c Beer
• 1/2c Soda
• 1/3c Real Maple Syrup or Molasses
• 6oz Tomato Paste
• 3 tbs Mustard
• 3 tbs Apple Cider Vinegar
• 1 tbs Sea Salt
• 1 tbs Dry Mustard
• 1 tbs Worcestershire Sauce
• 1 tbs Garlic Powder
• 1 tbs Onion Powder
• 2 tsp Thyme
• 1 tsp Black Pepper
• 1 tsp Paprika
• 1/2 tsp Cayenne
Place all ingredients in pan over low heat – and bring to simmer - start with ketchup, then add the beer and coke to thin. Then add all dry ingredients. Whisk thoroughly to blend. Once blended, increase heat to high and bring to boil. Remove from heat – do not burn sauce.
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