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This Is Rad | Backyard BBQ 2023
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Backyard BBQ 2023

Backyard BBQ 2023

It finally happened. After numerous ritual sacrifices, This Is Rad! has finally appeased the podcasting gods. In celebration River’s Langley presents us with “Oops all sides” and we discuss the shortcomings of west coast BBQ sides game. We may have learned the meats, but we still have much to learn. Also, burnside make some bangin’ chicken wings, Laura made bomb ass cookies, and Taylor (with Kyle) made reese’s peanut butter bars. Look below for River’s recipies. We’ll also share them on our social!


made reese’s peanut butter bars. Look below for River’s recipies. We’ll also share them on our social!


Weekly Rads:

Taylor – Spider Solitare apps

Laura – Good Omens Season 2 (Show)

Matthew – Sleepstalker (1995) (film)

Rivers – Bass Pro Shop (retail chain)

Kyle – Edward Scissorhands (movie)




Funeral Potatoes AKA Hashbrown Casserole


– (1) 30 oz. Bag of frozen, shredded hash browns

– (1) 10.5 oz Can of cream of chicken soup
– (1) 8 oz Container of sour cream
– (2) Red bell pepper
– (2) Yellow onions

– (2) Garlic cloves (minced)
– (2) Small handfuls of Utz crunchy potato stix
– (1.5) Sticks of butter
– ⅔ Cup of shredded gouda cheese
– ⅓ Cup of shredded sharp cheddar cheese

– ½ Tablespoon of Black Pepper
– ½ Tablespoon of Smoked Paprika

Thaw out frozen hash browns and then put them in a big mixing bowl.

Pour in the entire can of chicken soup.

Pour in the entire container of sour cream.

Pour in both cheeses but leave enough to put on top at the end.

Finely chop the two onions and the two peppers. 


Put them in a skillet with the 1.5 sticks of butter and the minced garlic. 


Cook until it smells good. 


Strain the contents through a colander or cheesecloth allowing the butter to separate into a separate bowl from the vegetables.

Add in the veggies and the black pepper and then use a thick wooden spoon to combine all the ingredients.

Spread everything out evenly into a casserole dish.

Sprinkle the smoked paprika, Utz potato stix, and remaining cheese evenly on top

Take the strained butter and brush it on top of the dish.

Cook uncovered for 45 mins or so on 350°

Collard Greens


(5) bunches of collards
(2) Smoked ham hocks
(2) 32 oz boxes of chicken stock
(2) Garlic cloves (minced)
(2) Tablespoons of brown sugar
(1.5) Medium yellow onions
(1) Hot and Spicy Conecuh Sausage
(1) Splash of apple cider vinegar
(1) Splash of Texas Pete Hot Sauce
(1) Tablespoon of salt
(1) Tablespoon of Cajun or Creole seasoning
(½) Tablespoon of black pepper
(½) Tablespoon of smoked paprika
(½) Tablespoon of red pepper flakes

Dice up onions. Put them in the bottom of the crockpot.

Put all your sugar, salt, and spices into the crockpot on top of the onions.

Splash a bit of apple cider vinegar and a bit of hot sauce into the crockpot.

Wash collards and then begin slicing collards vertically away from their stems. Throw stems away and then slice them again horizontally until you make strips. Fill the crock pot with greens. Press them down to make them fit if you have to. They will all eventually get cooked and will shrink and compress in the process.


Put the two ham hocks on top of the greens.

Pour in the two containers of chicken stock.

Cover the crockpot and cook for 12-15 hours on low stirring occasionally. When greens get soft enough, submerge the ham hocks if they aren’t already.

After about 10 hours, pull the ham hocks out and let them cool. Pull out whatever meat you can and throw that back in the crockpot and dispose of the bones.

When the greens are almost done, chop up the Conecuh sausage and stir it into the greens. Let that cook for 30 minutes or so. Then turn off the crock pot and let the greens sit uncovered for 30 minutes and serve.

Coca-Cola BBQ Baked Beans


(2) Red Bell Peppers
(2) Tablespoons of dried mustard powder (like Coleman’s)
(2) Garlic cloves (minced)
(1.5) Medium Yellow Onions
(1) One pound of ground beef
(1) One pound of bacon
(1) Cup of ketchup
(1) Cup of brown sugar
(1) 20 oz. Coca-Cola
(1) 16 oz. can of red beans
(1) 16 oz. can of black beans
(1) 16 oz. can of pinto beans
(1) Tablespoon salt
(1) Tablespoon black pepper
(1) Tablespoon smoked paprika

Pour Coca-Cola, ketchup, brown sugar, mustard powder, minced garlic, black pepper, smoked paprika, and salt into a sauce pan. Turn on high and then continuously stir until it thickens up. I mean, you gotta stir this thing pretty much the whole time. Add more ketchup if you want it thicker. Once it gets viscous, set BBQ sauce aside and let it cool down a bit.

Strain three cans of beans and put them into a large mixing bowl.

Chop up onions and red peppers and put them into the mixing bowl as well.

Cook and drain 1 lb of ground beef in a skillet. Let it cool for a minute.

Cook 1 lb of bacon in the same skillet. Drain bacon but save the grease.

Run bacon through a food processor or just chop it up small and add to the mixing bowl.

Pour in the Coca-Cola BBQ sauce

Pour in ½ of the leftover bacon grease

Stir everything together.

Spread out into a casserole dish.

Cook covered in the oven for 45 mins or so on 350°. Uncover for the last 15 mins or so.


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