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

Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.

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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