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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2013, 10:20 AM   #1
deguerre
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Default So, I had these dry beans you see...TUBESTEAK MADNESS!!!

Well, started a pound and a half of dried navy beans and a 12 oz hunk of salt pork cubed to make pork and beans last night around 9:00 PM in the slow cooker. Turned them off at 5:30 and drained. (Got a whole quart of bean broth!!!) Now, they're cooling in the fridge to firm up for step two...



This is gonna make a nice soup next week...



Rummage rummage rummage...tomato sauce and paste, check. Brown sugar and molassas, check. Onion? Onion? Onion, check. Dijon mustard, ketchup, both check. Double D's hot bbq sauce, check. Bacon, thick sliced, check. Wait! Hometruckin reminded me I was forgetting the Colemans...Check.





OK. Sauce is mixed and on simmer. Initial taste confirms a good tanginess with a wee bite and just enough sweet. We'll see how it is after the sugar has a chance to melt into the sauce and blend.



To be continued...
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Unread 06-15-2013, 10:28 AM   #2
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Before you ask, I've been cooking for 45 years and I don't use measurements for stuff I make all the time. Having said that, I started with a few tablespoons of the bean broth with a few chunks of the skin and fat and stirred in a small can of the tomato paste. Added about 2/3 of a 15 oz can of the tomato sauce, about 3 tbs of molassas, a couple generous squeezes of ketchup, a generous squeeze of the dijon, half tbs of powdered mustard, 4 or 5 packed tbs of brown sugar and a half jar of Double D's Hot BBQ Sauce. Usually I just chop the onion and mix it in with the beans then add sauce. Think I may just add it to the sauce this time while it simmers...
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Unread 06-15-2013, 11:02 AM   #3
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Decided to add the onions to the sauce after all...



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Unread 06-15-2013, 11:09 AM   #4
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Looking mighty fine so far! I may have to take a run at those myself, Yum!

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Unread 06-15-2013, 11:10 AM   #5
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1 Cup of Bourbon for some Tang! finished with 1/2 a stick of butter for some umph! Looking good there Guerre!
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Unread 06-15-2013, 11:12 AM   #6
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Quote:
Originally Posted by deguerre View Post
Before you ask, I've been cooking for 45 years and I don't use measurements for stuff I make all the time.
You knew I was going to ask

I'm the same way. I've been forcing myself to take notes since lots of folks want recipes.
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Unread 06-15-2013, 11:12 AM   #7
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Man them look good!! going to make me make mine this weekend for fathers day
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Unread 06-15-2013, 11:20 AM   #8
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I like the bourbon idea to boot.. looking real good.
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Unread 06-15-2013, 11:26 AM   #9
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Quote:
Originally Posted by Ron_L View Post
You knew I was going to ask

I'm the same way. I've been forcing myself to take notes since lots of folks want recipes.
Taking notes is a pain, ain't it? Heck. I never even took notes in class, hs or college. Relied on my memory and paid attention to the lecture. Worked for me anyway. If you're writing, you ain't listening very well. Now though, that's become a handicap...
This time I remembered approximations though, because I had just done it.
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Unread 06-15-2013, 11:27 AM   #10
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Quote:
Originally Posted by Westexbbq View Post
I like the bourbon idea to boot.. looking real good.
It does. I'll have to remember that next time. Don't want to thin out what I've got going now though.
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Unread 06-15-2013, 12:14 PM   #11
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Well OK! Beans...



Add the sauce and mix a bit...



Gonna use one of these when I bake them on the kettle. They're more expensive than the standard disposable pans, but the reinforcment and handles are well worth it for something like this...


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Unread 06-15-2013, 12:17 PM   #12
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Next up! The all important headliners...



Guess you can see where I might be going with this...
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Unread 06-15-2013, 12:27 PM   #13
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Buttons and bows?
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Unread 06-15-2013, 12:31 PM   #14
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Quote:
Originally Posted by deguerre View Post


Guess you can see where I might be going with this...
No idea, I am on the edge of my seat.
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Unread 06-15-2013, 01:00 PM   #15
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This is looking damn good. Potential tube steak TD?
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