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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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06-17-2009, 11:06 AM
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#1 |
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Full Fledged Farker
Join Date: 01-25-09
Location: By the Bay...NYC
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Smoked baked beans ?
Gents,Ladies,
I am making a half chaffing dish of savory baked beans for a party, how long would you keep them in the smoker? (the things you get inspired to do around here LOL) In the oven I would leave them till the bacon is crispy and the onions have caramelized on top. TIA
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Jim |
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06-17-2009, 11:23 AM
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#2 |
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Full Fledged Farker
Join Date: 04-23-07
Location: Memphis, TN
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I usually crisp the bacon (cut into chunks) and cook the onions before smoking. But I usually smoke around 2 - 3 hours.
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1 Weber 22.5" OTG 1 Weber Performer 2 55 Gallon UDS 1 6' towable offset 1 Char-Griller Pro with offset --The backyard is getting full! |
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06-17-2009, 11:52 AM
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#3 |
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Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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About same time here (2-3 hrs). I also cook them on lower grate below the butt or brisket, etc, for the added flavor of the drippings.
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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06-17-2009, 12:09 PM
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#4 |
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is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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Depending on the temp anywhere between 2-3 hours. As already mentioned I like putting mine on the bottom rack and let the drippings from a nice butt or brisket make it's way into the beans.
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Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling |
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06-17-2009, 01:49 PM
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#5 |
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is one Smokin' Farker
Join Date: 03-19-08
Location: Edgewood, WA
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I also do them 2-3 hours on the bottom grate. I leave them on even longer with the UDS and just add a bit of AJ or AJ/broth mix as needed since I use them as a quasi water pan. Do the same with pintos
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[B][FONT=Comic Sans MS]Tim[/FONT][/B] [B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P UDS Smoke and Thistle Competition Barbecue Team 1Lazy1 Brand, A Texas Original Lifetime member Displaced Texans [/SIZE] [I]THE SPICY FAIRY ROCKS![/I] [/FONT][/B] |
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06-17-2009, 01:49 PM
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#6 |
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Babbling Farker
Join Date: 01-14-09
Location: Battle Ground, WA
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Definitely pre-cook the bacon, and while you're at it, might as well saute the onions (and peppers, if you use them) in the bacon grease. Also, the real key is as other's mentioned above; make sure you put the beans on a lower rack so they catch all the drippy goodness of whatever else you are smoking. They need to be on at least 2 hours at 225; more is better depending on how thick you want the sauce to be.
One of the more popular posts on my blog was the recipe for smoke beans. Check it out for full instructions... 
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06-17-2009, 01:59 PM
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#7 |
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Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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That's about like my concoction, I also add about 1 1/2 cups of my favorite bourbon(Makers or Basil Haydens). 1/2 cup in the beans and 1 cup for the cook.
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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