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Old 04-13-2007, 11:52 AM   #3
Babbling Farker
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Join Date: 11-05-04
Location: New York City

Tim's recipe sounds's another....

Bigwheel's Top Secret Prize Winning Pintos

2 lbs washed pintos
1/3 lb salt pork..or few strips bacon..or pork hock
1 onion
2 split and seeded japs or serrano peppers
3-4 garlic cloves
1 T. dry mustard
1 T. wooster sauce
3 T. chili powder (Try mix and match Ancho, Gebhardts, Chimayo, etc)
1 can extra Hot Rotel Tomatoes with Habs
salt and pepper to taste

Cover beans with 2" of water and soak 1 hr. Drain and refill to same level. Add the salt pork and bring to a rapid boil. Reduce heat and put on the lid. Simmer till nearly done but not quite then add the other stuff and cook another 20-30 mins. Once you add the tomatoes they dont tender up any more. Add water anywhere along the way if they get too dry. Veggies can be chopped..purreed or floated depending if your comp cooking or eating at home. If you feeding wimmen, chillin, or yankees you can use only half a can of the maters. If you want them smokey..stick them in the smoke in the coolest part of the pit with the lid off for at least a coupla hours.
Fletcher's Brooklyn Barbecue

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7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
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