People often ask Dr. BBQ: “Do you smoke everything?” Not quite, but he’s trying. Here is the classic Thanksgiving green bean casserole transformed just a little. This is also from Ray’s book, Dr. BBQ’s Barbecue All Year Long! Cookbook.
Ingredients
The Casserole
- 1 can green beans, drained and sliced lengthwise, drained
- 1 can or jar small whole onions
- 2 tbsp diced pimiento
- 1 can cream of mushroom soup
- 1/4 cup chopped green New Mexican chiles
The Toppings
- 1/4 cup fine bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp melted butter
Servings: servings
Instructions
- Prepare the grill for 350 degree, indirect cooking with apple wood flavoring.
- In a lightly buttered 1 1/2-quart casserole, combine green beans, onions, diced pimiento, mushroom soup, and green chiles. In a bowl, combine the topping ingredients and sprinkle it over the top of the casserole.
- Place on the grate and smoke, uncovered, for 30 minutes.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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