SERVES: UP TO YOU!
INGREDIENTS:
Cornbread discs - 1 per serving
Baked beans - 1/3 C per serving
Barbeque - 1/2 C per serving
Cole slaw - 1/4 C per serving
WIDE MOUTH pint MASON/KERR canning jars for serving (1/guest) plus
6-8 extras
DIRECTIONS:
FOR THE CORNBREAD:
Make your fav recipe for cornbread but cook it in 1 or 2 muffin pans adding only about half the batter you would normally use –
you want the finished piece of cornbread to be a DISC no more than 1/2” - 3/4" thick. (This needs to be done ahead)
FOR THE BAKED BEANS:
Make your fav baked beans recipe.
If you don’t have one, buy 2 (14 oz) cans of Bush’s Grillin’ beans – combine with
1/3 C packed brown sugar and a large onion – finely chopped/grated. Bake at 350˚ for 30 minutes – set aside.
FOR THE BARBEQUE:
This is where it gets dicey….. you want a really tasty BBQ – don’t buy
that krap in the pint container at the grocery – I’d recommend going to a
Smithfield BBQ restaurant (or your favorite BBQ shack) and BUYING a few pounds of theirs (see serving sizes above). OR…. Here’s my (2-day) BBQ recipe (It’s yummy
and make plenty for later dining!)
This recipe ^^^
makes about 3-5 pounds of really delicious EASTERN
NC QUE… follow the recipe and then shred (pull it apart with a couple of forks) only as much as you need for this recipe (shred as you go, since this recipe is for a PULLED pork BBQ).....anyway
FOR THE COLE SLAW:
Make your fav recipe of Cole slaw.
If you don’t have one, get a jar of Marie’s Cole Slaw Dressing from the produce section of your grocery store (or T. Marzetti’s will work tho not as tasty) and some finely grated
cabbage. Combine the cabbage with a few
shakes of celery seeds and the dressing, JUST ENOUGH TO BARELY COAT THE CABBAGE
– DON’T GET IT ALL SOGGY! (Keep refrigerated until serving time)
FOR THE SERVING 'GOBLETS':
1 – 16 oz WIDE MOUTH MASON (OR KERR) CANNING JAR PER SERVING plus 6-8 extras
ASSEMBLY: (this is
best assembled about 2 minutes before serving. It's actually great to put on the ingredients on a side table and have someone on hand to make these as people ask for them. If you make them ahead and let 'em sit around they will get all mushy and krap)
1 – place a disc of cornbread in the bottom of the jar
2 – top the cornbread with about 1/3 C baked
beans
3 – top the baked beans with about 1/2 C of BBQ
4 – top the BBQ with about 1/4 C of slaw
When you are finished, the jar should only be about 1/2 to 2/3 full - DO NOT OVERFILL!!!!
STICK A FORK IN IT – IT’S DONE!
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