As the march towards the holiday season continues, we are turning to the team at HPBA BBQ is offering up a grilling take on a Thanksgiving classic, green bean casserole, in a recipe created by Napoleon Grills.
GREEN BEAN CASSEROLE
1 large bag of fresh green beans
6 slices of bacon, diced
3 tbsp. flour
1 tsp. Bone Dust
1/4 cup of sour cream
1/4 cup milk
3/4 cup chicken stock
1 cup shredded sharp cheddar cheese
1 cup crushed nacho cheese flavored Wheat Thins, or Doritos
Preheat your grill to 400°F and prepare for indirect grilling.
Make short work of dicing bacon by using kitchen sheers to cut it. Fry the bacon up until it's crispy, then transfer it to a dish lined with paper towel.
While your bacon is getting crispy. Wash and take the ends off of the green beans, then cut them into bite sized pieces. Cook the beans in boiling water, or steam them until they are almost cooked through, 3 to 5 minutes.
Add enough flour to the bacon drippings to create a smooth paste (just like making gravy), mix in some Bone Dust. Add the chicken stock, stirring until smooth, then the sour cream and milk. Allow that to simmer while you assemble the ingredients.
Place the beans, and bacon into a baking dish or casserole dish. Pour the sauce you made over it. Stir in 3/4 of the cheese, then top the casserole with the remaining cheese. Top the cheese with crushed wheat thins.
Bake over indirect heat for 30 minutes, or until the inside is bubbling and the top is crispy.
Serve to the "oooohs" and "ahhhhs" of your guests.