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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 05-25-2014, 04:34 PM   #16
Genghis John
Is lookin for wood to cook with.
 
Join Date: 04-20-14
Location: Alpharetta, GA
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Ground pork, chopped crispy bacon, brown sugar, little cane syrup and S&P. Never fails.
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Unread 05-27-2014, 07:12 PM   #17
Rick's Smoking Again
Found some matches.
 
Join Date: 11-02-12
Location: Fort Mill, SC
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Default What beans do you start with?

I like all of these ideas, but do you start with canned beans? dry beans? what sort/brand/type?

Thanks!
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Unread 06-01-2014, 04:01 PM   #18
Smoke House Moe
On the road to being a farker
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
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I took some advice from each of you and the beans turned out fantastic.

- extra bacon bits
- a lit o bit of my rub
- sweetner(brown sugar, ketchup)
- the old guys in the crowd loved it

Thanks everyone
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Unread 06-05-2014, 01:15 PM   #19
bobaftt
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Join Date: 04-12-08
Location: Chattanooga TN
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Default beans

ketchup, brown sugar, rub, onions and peppers, Lastly whatever bbq I have on hand gets chopped finely and mixed in.
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Unread 06-05-2014, 05:22 PM   #20
baskinrobbin
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Join Date: 06-01-14
Location: raleigh, nc
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1 pork butt
1 pound of beans, uncooked but soaked 24 hours
1/2 pound of bacon
1 onion-large
ketchup, mustard, brown sugar, molasses
Cook the onion with the bacon, add the beans, ketchup, mustard, molasses and brown sugar, add water till beans are covered. Season the pork butt, and put in the smoker at 275F. Put uncovered pot of beans below the pork butt so all the drippings go in it. Cook the beans until their done (check occasionally if you need to add more water). If there's too much liquid/fat in there, just boil it down some. When that pork butt is done, put about 1/2 a pound of it into the beans.

It's smokes up the pot, but boy are they good
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