Green
beans catch drippings beneath the pigs; collards swim with swine bits and cider vinegar; potatoes are smoked, mashed, and topped with hog gravy.
Not exact matches
Sides, often forgettable at other barbecue places, allow Moss to flex his creative muscles: green
beans cook under the pig,
catching all those fatty
drippings; potatoes are smoked, then mashed and topped with hog gravy; braised collard greens are swimming with swine bits and a healthy spike of cider vinegar.
In the morning rinse the
beans in a strainer, put that strainer over a bowl to
catch dripping water.
Place your baked
beans and / or collard greens in an aluminum pan under the racks of ribs and let them
catch the
drippings + smoke flavor.