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Old 04-13-2007, 12:16 PM   #5
somebody shut me the fark up.
Bigdog's Avatar
Join Date: 09-17-03
Location: Wichita, Kansas

For me, simplicity is the key:

Start by browning 1 lb. of bacon cut into bite size pieces. Add a whole large onion diced. Cook until clear and add a whole garlic, diced. Cook until onions are carmelized. Add this marvelous trinity to a pot of pintos that you soaked all night. Most of the time I will start to precook the beans in beer for an hour or two. I also add a pint of green chilies at this point. Season with a layer of fresh ground black pepper. Add salt or other spices to taste. Simmer this all day long and enjoy. For extra good beans, place in a vertical smoker below a butt or a brisket. Yumms.

Now wait for Kevin to reply. He loves to cook beans too.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
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