Monday, July 27, 2015

A Mason Jar of BBQ


Baked Bean Barbecue Sundaes: Everything You Love About Barbecue in a Glass

by Serious Eats Partners

Some people can't stand when the different dishes on their plates touch. We're not those people.

The truth is some dishes just taste better together: runny eggs and hashbrowns, green bean casserole and mashed potatoes. (Really, anything with mashed potatoes.) And it's definitely true for barbecue.

That's why we think delicious, meaty barbecue deserves the same Mason jar treatment others give to yogurt parfaits, overnight oats, and salad after salad loaded with leafy greens. It's a barbecue plate all in one tidy glass container.

Potato salad builds the foundation here, topped with meat and beans, followed by the simplest of crisp vinegar slaws that perfectly offsets the sweetness of the beans and a cherry tomato garnish that completes the sundae. We quickly simmered chicken thighs in BUSH'S® Bourbon and Brown Sugar Grillin' Beans®, but you could opt for rotisserie chicken, or even store-bought pulled pork.

It all comes together so well you'll wonder why you haven't always been eating your barbecue vertically. Bust them out for your next summer party and let your guests serve themselves. And the all-but mandatory sweet tea to wash it all down? It's perfect in a Mason jar as well. No dishes required.
Baked Bean Barbecue Sundaes

Serves 4


1 pound baby Yukon gold potatoes, scrubbed and cut into quarters or eighths depending on size
1 22-ounce can BUSH'S® Bourbon and Brown Sugar Grillin' Beans®
4 boneless, skinless chicken thighs (trimmed of excess fat)
Kosher salt and freshly ground black pepper
1 rib celery, finely diced
1 green onion, finely minced (both white and green parts)
1 tablespoon whole grain mustard
1/3 cup mayonnaise
3 cups coleslaw mix (cabbage and carrots)
3 tablespoons apple cider vinegar
1 tablespoon sugar
Cherry tomatoes, for garnish


1. Place the potatoes in a saucepan and cover with cold water. Bring to a boil over high heat and cook until very tender.

2. While potatoes are cooking, place the beans and chicken thighs in another saucepan and bring to a simmer over medium heat. Cover and cook until chicken thighs are cooked through, about 10 to 13 minutes. Remove the chicken thighs from the beans and dice meat or shred with a fork. Season the chicken with salt and pepper.

3. Drain the potatoes and dress with celery, green onion, mustard, and mayonnaise while still hot. Season with salt and pepper.

4. To make the coleslaw, toss the coleslaw mix with the vinegar and sugar. Season with salt and pepper.

5. To assemble the sundaes, use 12-ounce or 16-ounce Mason jars or tall sundae glasses (12-ounce jars pictured above). Place about 1/2 cup of potato salad in the bottom of each glass, followed by 1/2 cup of the chicken and 1/2 cup of the BUSH'S® Bourbon and Brown Sugar Grillin' Beans®. Using an ice cream scoop, top with a rounded scoop of coleslaw. Garnish with cherry tomatoes.