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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 07-06-2007, 09:53 AM   #16
VitaminQ
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Seriously, if you haven't made them before, MAKE THESE BEANS!

You won't be disappointed.

And thanks, Keri!
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Unread 12-16-2007, 04:07 AM   #17
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I am going to make these for a party of approx 60. I am going to prep them home then bring them over to the party(about a 45 min drive) Should i cook them completely at home then reheat when i get there?(its at a firehouse anf they have a full kitchen) Should i partially cook and then finish off when i get there? If i cook them right before i leave will they be hot enough after a 45 min car ride?
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Unread 12-16-2007, 04:20 AM   #18
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I cook them and put in cooler with meat all the time. I have reheated on a gasser in foil pan and also put in crock pot. I don't feel you loose anything by reheating.
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Unread 12-16-2007, 06:57 AM   #19
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I'd cook them as close to time to go as possible. That way, they'll only need minimal re-heating. Norco's right, though: nothing is lost by reheating, it's just a little bit more hassle when you get there.
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Unread 12-16-2007, 11:57 AM   #20
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Keri's beans get a standing O at all my BBQ parties!! I have served these beans a couple dozen times and have never had leftovers!!
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Unread 12-16-2007, 12:01 PM   #21
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Yelonutz brought these beans to the Nor Cal Bash in October. They had been frozen and I sure couldn't see any effects of the freeze. They were amazing.

I have the supplies for a big batch for the Las Vegas Bowl BBQ Bash at my house next Saturday.
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Unread 12-16-2007, 12:13 PM   #22
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These bean are awesome my family loves them thanks Keri. have made them a few times.
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Unread 12-20-2007, 01:03 PM   #23
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BIG hit at my event last night. I am not a big fan of baked beans so when i finished them i was a little disappointed in them. I thought they were like every other beans I have ever had only that these tasted like beans with blues hog. I followed the recipe to a T and the only thing i cut down on was the blues hog go figure. The people who ate them thought differently. A little back round, the rest of the food was prepared by a a guy who is an excellent cook. The stuff he made last night was almost like being at home or at my mom's. He was getting hounded about the beans so he decided to send anybody who asked over to me since he received so many compliments about them. The rest of the evening i ended up discussing baked beans. I left some at home so i could serve them at Christmas dinner next week. I do not want to risk the chance of discussing them again on Christmas so i am going to give them to my neighbors instead
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Unread 12-20-2007, 05:34 PM   #24
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Quote:
Originally Posted by Sledneck View Post
BIG hit at my event last night. I am not a big fan of baked beans so when i finished them i was a little disappointed in them. I thought they were like every other beans I have ever had only that these tasted like beans with blues hog. I followed the recipe to a T and the only thing i cut down on was the blues hog go figure. The people who ate them thought differently. A little back round, the rest of the food was prepared by a a guy who is an excellent cook. The stuff he made last night was almost like being at home or at my mom's. He was getting hounded about the beans so he decided to send anybody who asked over to me since he received so many compliments about them. The rest of the evening i ended up discussing baked beans. I left some at home so i could serve them at Christmas dinner next week. I do not want to risk the chance of discussing them again on Christmas so i am going to give them to my neighbors instead
Hey Sled one question about those beans......
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Unread 12-20-2007, 05:38 PM   #25
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Would like to try these Christmas eve. What would be the closest off the shelf substitute for the Blues Hog Sauce? If there is such a thing . I'll have to order some to try after the holidays. I have most of Dizzy Pigs rubs. Any suggestions here.
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Unread 12-20-2007, 05:40 PM   #26
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Quote:
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Would like to try these Christmas eve. What would be the closest off the shelf substitute for the Blues Hog Sauce? If there is such a thing . I'll have to order some to try after the holidays. I have most of Dizzy Pigs rubs. Any suggestions here.
I use sweet Baby Rays or Kc masterpiece. No Blues hog around here.
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Unread 12-20-2007, 05:54 PM   #27
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Sounds like a plan. I'll sub Dizzy Dust for the rub, and smoke up a fattie for the meat. Thanks
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Unread 12-21-2007, 07:50 AM   #28
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Quote:
Originally Posted by Norcoredneck View Post
Hey Sled one question about those beans......
no brethren hat for you
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Unread 12-21-2007, 09:09 AM   #29
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I didn't use Keri's recipe (didn't know about it back then) but I put apple pie filling in my baked/smoked beans at Grand Rapids, Michigan last year and took 4th or 5th place with it. That's good stuff to add to beans no doubt!
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Unread 12-21-2007, 12:03 PM   #30
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I've made these on three different occasions so far, and they have played to rave reviews and clean serving dishes each and every time.

I've been told I have to bring a lot more to next year's potluck at work because the people that tried them want more, and there are a number of folks that by the time they heard about them and went to get some, they were gone!
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