For That Late Summer Barbecue



The weather is still nice enough to have a cookout in the back yard. In fact the weather has been so nice that it practically screams for another barbecue before cold weather sets in.

Deb Sack of Payson has given me the perfect recipe for the last fling of summer: Barbecued Green Beans. What could be easier to prepare, and nicer to serve than a crockpot of these spicy green beans? Add a juicy steak or hamburgers grilled to perfection, rolls and a potato lightly greased, wrapped in foil and roasted on the grill. Sounds good enough to eat. Besides, Deb says this is one way of getting those picky kids to eat vegetables.

Deb is from South Dakota and is a registered nurse at Payson's Regional Medical Center. She was good to me when I was visiting that establishment recently.

She properly winced and said, "Oh, I'm sorry" every time she gave me a shot or wrapped that tight band around my arm to take my blood pressure (at least a dozen times a day, or so it seemed to me). On the morning of the barbecue, fill the crockpot up with the ingredients, and let them simmer on low until you are ready to eat. Then get your fire started and put the potatoes on. When they are almost done, move them to the outside rim of the grill and go to it with marinated steak or hamburger patties. Enjoy!

Deb's BBQ Green Beans

4 cans green beans

1 cup ketchsup

1 cup brown sugar

1 small onion, chopped

6 slices raw bacon, chopped

Put all ingredients into a crockpot, turn it to low, and simmer, the longer the better. A marinade will make the steak more tender. Use "store-bought" barbecue sauce or try the one below or make your own to suit your taste.

Barbecue sauce

1 medium sized onion, chopped

1 cup ketchsup

1/3 cup vinegar, or lemon juice

2 Tablespoons brown sugar

2 teaspoons salt

1 clove garlic, crushed

1 bay leaf

Dash of hot pepper sauce

Combine in saucepan and cook slowly, about 10-15 minutes. Stir occasionally, then cool and pour on steaks. Marinate overnight in the refrigerator. Remove steaks from the marinade, reserving the marinade to serve as a side dish.

Commenting has been disabled for this item.