Operation Better Sides: Dub Shack BBQ Presents Grilled Green Bean Casserole

In the midst of the holiday season, the friendly pitmaster might as well do some side items. As much as we like meat, there are other things to balance out dinner, and during the peak potluck season, the best of our kitchens indoor and outdoor should manifest themselves into some good eating. Today's recipe is a modified take of the classic green bean casserole which could easily be done in the kitchen, but what kind of fun is that?

INGREDIENTS 

Bacon, cut into 1-1.5" pieces (optional and next-level stuff)

1/2 onion

8 oz sliced mushrooms 

(2) 14 oz cans of green beans, drained

12 oz cream of mushroom soup

1 c whole milk

8 oz shredded cheddar cheese

A few dabs of Worcestershire sauce 

Fried onions for topping

Swine Life BBQ's Grit barbecue rub

STEP ONE. Because being bougie about the ingredients isn't worth the effort of what becomes a dump-and-go recipe, canned green beans absolutely get the win. I did blanch green beans and throw them in an aluminum pan earlier this year seasoned with Garlic Butter - next time, I'll share the recipe. Besides, one of the greatest things about being the friendly pitmaster is making barbecue accessible to everyone in every way imaginable. 

For real tho...put everything in the aluminum pan except the fried onions, and mix to your taste. Set aside and light your grill. 

STEP TWO. Since my Weber kettle was already working hard outside, it got the assignment for today's cook. Bring it up to at least 350 before transporting the pan of goodness to the cooker. 

STEP THREE. After about 30 minutes, check on the casserole to see if it is boiling. Stir the mixture to prevent the onions from burning as the vegetables should not turn to mush. Pull from the grill, add fried onions as the topping, and return for approximately five minutes before the almighty rest and destruction of another snack. 

Enjoy!

Oops! I forgot to add the bacon. Next time around, I'll add it just before the fried onions as a double crunch topping. 

2024 has been a long year, and as Tailgating For Everyone saw its final sunset, I have to agree that the barbecue game has been good to me and hopefully, the same with you. From some of the most fun recipes I've ever tried to the perfect side items to pair with great tasting meat, this has been another fun experience. Thanks for reading - and following - the best of what the friendly pitmaster brings to tables and in pictures (no word on video yet, but it's a possibility), and for the Meatlist, thanks for showing up to eat my products. Y'all be safe, be blessed, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!