Originally Posted by cmcadams
I made some beans from scratch for the first time this weekend... just soaked northern beans overnight, then added molasses, chicken stock, some of my barbecue sauce, cayenne, a couple of diced onions, and chopped up rib ends meat. They turned out great... Oh, I finished with cinnamon and drambuie, too.
Did they cook through on the smoker or did you cook them on direct heat as well? I have done red beans in the smoker and after an overnighter they were inedible and needed several hours on direct flame to finish. They were delicious, I used the rib tip portion off of spares inside for flavor.
Spicewine Custom Medium Large (Thank You Sawdustguy)
Primo Oval (and BBQ Guru for when I need a nap)
ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage)
Meco Aussie Walk-About (AKA the princess grill)
Klose 20x30 Smoker (sold)
Thermos Square Grill (abandoned at Giants stadium)
Kenmore/Charbroil Gasser got dragged to the curb