smokin chicken & bbq beans

[markbet]

Okay.....you guys have me rolling on ribs, brisket, butts and fatties. Now I want to move on to chicken and BBQ baked beans on the Bandera. I would like to hear the award winning Bandera Bretheren preferred method.

[Bigmista]

I'm still working on my chicken but beans...woo lawd!

The trick for really good BBQ beans is a sweet start and a nice warm finish.

I generally start with some plain Van De Camps Pork & Beans. Because they are so bland, it is easy to alter their flavor. From there add your favorite BBQ sauce, Maple Syrup, Brown Sugar, Salt, Cayenne, Garlic Powder, chopped onion, and a lot of Black Pepper. Simmer them slow for a good long time, stirring occasionally to make sure the sugar doesn't burn on the bottom.


Now that's Good eats!!


mista

[markbet]

BigMista, if you are cooking the beans in the smoker, at what temp are you using and about how long do you keep them in? One or two hours?

[Bigmista]

BigMista, if you are cooking the beans in the smoker, at what temp are you using and about how long do you keep them in? One or two hours?

Never did them in the smoker. Always on the stove but if you are keeping the smoker between 200 and 250 you shouldn't have any issues and the smoke might add another layer of flavor.


Try it!

[markbet]

Thank you BigMista, that is my grand plan for the coming weekend. My wife asked me if that is what I am going to do with the rest of my summer, smoking out every weekend, I replied HELL YES! It don,t get any better that this. Only thing is since I started Qing, I have tripled my consumption of beer...life is good!

[charliec]

i need a good method for chicken too!!
my first go with chicken on my new smoker
turned out awful, dry and tough.
so, how about the award winning recipe
from our brothers with the trophies.
how about it guys tell us the secret chicken method
thanks
charliec

[markbet]

I tried smoking a chicken also, and it was like rubber, I gave it to my daughter to go practice basketball with.

[Neil]

I can't help you out with the award winning method but I've always had good luck by injecting the bird with a generous amount of a herb/garlic butter than using a rub of garlic, yard bird seasoning, cayenne and pepper both under and over the skin. Smoke at 200 degrees for 1 hr./lb.

[markbet]

Do I foil the chicken at any point in time like we do a butt?

[Bigmista]

Where is the Northeast Chapter with their 1st place chicken recipe?

[BBQchef33]

You want the recipe? Is that what i hear? did someone say recipe.??

8) We dont got no steekin recipe...

Markbet...

2 packs mcormicks zesty herb seasoning..
mix it with 2 cup wishbone italian
half cup vinegar
teaspon each granulated garlic and onion.

marinade about an hour.
smoke at 275 above the center of the chamber. spray often with plain applejuice. About 45mins a lb. Wiggle a leg and if it feels loose its done.

Then brush it with your favorite sauce and keep in heat for another 5 mintes.

[markbet]

Thank you Phil. This chicken and BBQ beans is my weekend project...THANKS AGAIN! I hope I make you proud, if I don't I will keep it to myself :lol:

[willkat98]

Get a beer can chicken holder

And in the Recipe section, Doctored Bush's Been by David L was a hit last Thanksgiving, especially about 4 hours after dinner

[parrothead]

We dont got no steekin recipe...

Markbet...

2 packs mcormicks zesty herb seasoning..
mix it with 2 cup wishbone italian
half cup vinegar
teaspon each granulated garlic and onion.

marinade about an hour.
smoke at 275 above the center of the chamber. spray often with plain applejuice. About 45mins a lb. Wiggle a leg and if it feels loose its done.

Then brush it with your favorite sauce and keep in heat for another 5 mintes.

Ya forgot a primary step there brother. ALWAYS brine your bird. Juicy as can be.

[BBQchef33]

oh yeah.. the brine is in the recipes section.

[jt]

I haven't brined a bird yet, but I do beer butt chicken all the time in the smoker. Couple birds down in the bottom while the butts and briskets are up above - eat all day mod. Chicken comes out nice & juicy. And you have to drain half a can of beer per bird. Man, it's a hard job.

[BigAl]

I use a gallon can of Bush Baked Beans as a base, then add
maple syrup
brown sugar
1/2 large sweet onion
1/2 large purple onion
small can of mushroom slices
small jar of Pace Hot saulsa
fresh ground pepper
Head Country Seasoning
mustard
and what ever I happen to be drinking, 1 cup/can
chopped tomato, if I have one.

Cast Iron pot above the heat shield with a rack of ribs above the pot.
I keep the beans in the smoker durring the entire cook, except to have a bowl or two along the way. I tried the beans under a brisket once they were ok but the beef drippings was a bit thick in the beans when done. The Pork drippings are just right. :D

I use a cast iron Chicken Rocket see www.chickenrocket.com and fill the center with butter, booze and apple juice, it works great and speeds up the cooking time. they are done and moist. Last time, I put the Chicken on the grill part of the Bandera to crisp up the skin when done smoking. I don't brine, marinade or inject. I like the results, not sure if I would win or even place in a contest but then I never tried. :D

[markbet]

Big Al, I went to Wally World today and got my cast iron kettle right after I looked at your post with those yummy baked beans...damn they look good! I am going to get the kettle seasoned tomorrow and get my ingredients that I will need for this weekend. I also got two beer can holders for my chicken, BBQ beans and a couple slabs of ribs just to get myself started. Oh yeah...a couple cases of cold brew to top things off. I am almost set.