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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-29-2006, 04:54 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Smoked beans
I have no idea where I got this recipe, if I did I would give credit. It uses store bought prepared beans rather than dried, so yeh it's lazy. This makes em go wow when they taste them though. I've modded it sometimes with tiny bits of chopped habs and sometimes chipotle's from a can. I've also substituted "El Yucateco" green habanero sauce for the "Texas Pete's" with "warming" results. The different colors of bell peppers are for presentation only, and to tell the truth, once this has been in your smoker for 6 hours, the colors don't realy show up that well anyway. I've also substituted salt pork for the bacon with acceptable results.
Last weekend at a graduation reception I was cooking for, my banker was begging for the recipe. I told him "In good time my man". Same thing he tells me when I'm waiting for his response on a financial question. Smoked Beans 1 can Bush's "original baked beans" The "big boy" #10 can. About a gallon. 2 large yellow onions; chopped 2/3 cup of your favorite bbq sauce 1 entire green bell pepper - diced 1 entire yellow bell pepper - diced 1 entire red bell pepper - diced 1/3 cup maple syrup 1/3 cup molasses 1/4 cup "sugar in the raw" 2 tablespoons dry mustard 2 cups pulled pork (save a quart back next time you cook a butt) The pulled pork is a must include ingredient, don't skip it! 1/4 tspn fresh ground black pepper 1/4 tspn chili powder (I use fresh ground de Arbol) 1/4 lb uncooked bacon slices; cut into pieces 3 tspn texas pete hot sauce mix in disposable aluminum roasting pan and place in the smoker for about 6 hours. I found the original and feel I need to give credit where credit is due: http://www.wbbqa.com/forums/archive/...php/t-587.html
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Kevin |
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05-29-2006, 04:58 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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And it is realy better if you place it under a pork butt in the cooker. The juices dripping down into the beans are flavor enhancing. "Pork Fat Rules".
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Kevin |
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05-29-2006, 06:15 PM | #3 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Kevin,
I really like that recipe, and I think I will give it a try. I have always just doctored the canned beans, as they are a hard base to beat!
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05-30-2006, 03:16 AM | #4 | |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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Quote:
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Surf'n'Smoke BBQ Team |
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05-30-2006, 06:27 AM | #5 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I made some beans from scratch for the first time this weekend... just soaked northern beans overnight, then added molasses, chicken stock, some of my barbecue sauce, cayenne, a couple of diced onions, and chopped up rib ends meat. They turned out great... Oh, I finished with cinnamon and drambuie, too.
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05-30-2006, 08:43 AM | #6 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Oh man - I got to try those!
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05-30-2006, 09:00 AM | #7 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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Great timing ..... Bbeans are high on my list .....
..... and really needed a good recipe using cooked beans.
Many thanks, Kevin!
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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05-30-2006, 01:53 PM | #8 | |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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Quote:
We have what we call "pork and beans" which are quite similar but have too much pork flavor according to Shane, other than that, the tomato sauce is quite similar. The "too much pork flavor" is funny to me because it can only come from the small 3/4" square piece of pork fat that's added to each can. We also have many varieties of baked beans that have lots of sugar, molasses, onion, smoke flavors added. Shane says he can now occasionally find Heinz beans here, but they're made to meet the demand of Briton's in Canada, and aren't always available.
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05-30-2006, 02:34 PM | #9 | |
Full Fledged Farker
Join Date: 11-01-05
Location: Rockaway Beach, NY
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05-31-2006, 03:50 AM | #10 | |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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05-31-2006, 04:31 AM | #11 |
Banned
Join Date: 09-12-05
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I just did beans this past w/e.. was in smoker for 4 hours, which ran at 275, and they turned out great... no real need for direct flame cooking
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10-07-2011, 12:07 PM | #12 |
is one Smokin' Farker
Join Date: 09-30-11
Location: Beebe, ar
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do you have to stir them occasionally? i would imagine the edges next to the pan getting burnt after 4 hours.....
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10-07-2011, 12:31 PM | #13 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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That recipe sounds tasty to me... I might have to add it to my to do list :)
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10-07-2011, 12:42 PM | #14 | |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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Quote:
burnt ends!
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Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM |
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10-07-2011, 12:43 PM | #15 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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this is a helluva thread bump......5 years old
The couple times I have done beans I reach in and give them a stir every now and then. I tried not to lift the lid too often or for too long
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