I've been meaning to post these pictures for quite awhile.. I smoked this last batch of pintos when I had a crawdad boil this summer...
http://www.bbq-brethren.com/forum/sh...ad.php?t=88801
I soak the pintos in water overnight then drain and place into a colander in my smoker..
I smoke them low for at least 2 hours and stir every so often..
then I fry some bacon and cook a few onions, peppers and garlic in the drippings...
throw a ham hock, the onions, garlic, peppers and seasonings in the pot, cover with water or stock and let them simmer all day.
This can be done on the smoker but they take forever. After the beans are tender, I add salt to the pot.
then back onto the smoker... while I was busy boiling crawdads. :)
Pintos on the block pit...
http://www.bbq-brethren.com/forum/sh...ad.php?t=52949
This method has been around for quite awhile.. a smoking friend in Texas that goes by the name of Hey Bud told me about doing them this way a few years ago. I have tried them several times and like the outcome.
Just another option for adding flavor to dried beans..
Thanks for looking!
