How to cook lots of Baked Beans - Page 2

The Anchorman · 03-27-2009, 04:03 PM

I'm cool.

BBQchef33 · 03-27-2009, 04:08 PM

As usual.

Ron_L · 03-27-2009, 04:21 PM

Quote:

Originally Posted by cfbeagle

I would be interested in how you bake large quantities of beans. Such as 2 to 5 gallons.

I am researching opening a roadside BBQ stand. Seems that the HD requirements are not to difficult here in MS. I begin with something simple like Pork Sammies and potato chips.

I would like to also serve baked beans so that brings me to the question how do you cook them efficiently?

Thanks
Blake

How are you going to cook them, Blake? if you are going to put hem in the smoker why now use catering pans? You could use disposable ones, but I would double them up for strength. That way you can just serve right out of them

Jorge · 03-27-2009, 04:36 PM

You heard it from the Poohbah. If you want to keep it up, take your chances. I have the keys when he turns his back, and I'm in no mood for BS this weekend. Just make that post memorable, because it's liable to be last you have for a while should you make the choice to continue on.

Phil is the 'good cop' but can get really pissed off at times. I'm the 'bad cop', and I'm always pissed off .....and this week isn't nearly as good as most.

The Pigman · 03-27-2009, 04:46 PM

Back to the question at hand and wanting also to know cooking for large groups....would you say 2 gallons of beans would fill a full sheet alum pan and how many would that feed if served with sandwiches and chips?????

smokinit · 03-27-2009, 05:09 PM

For my catered events I will do it from scratch but vending on a daily basis I use bushes best and doctor them up but I also smoke them under butts and briskets for 6hrs. They come out great.

Divemaster · 03-27-2009, 05:58 PM

I to make them both from scratch and from cans.

Can version includes onions, garlic and often (if I like the customer and I have them) the skirts from my spare ribs, if idon't have the skirts, it's bacon ends.

The Anchorman · 03-27-2009, 06:58 PM

oh the bacon that i use has been cured and smoked by myself. i cure and apple wood smoke pork bellies for bacon at work all the time. if you know about pork bellies there is the part that just doesn't lay really flat for serving. well thats the part that goes into the beans.

Spydermike72 · 03-27-2009, 07:13 PM

When we cook for a catered event, we make them up in full pans (disposable, doubled up) and cook them on the smoker. Then we serve right from the pans. I dont see why that would not work for vending as well... If you have cooling storage you could make them the day before and re-heat the day of serving...

AlabamaGrillBillies · 03-27-2009, 07:32 PM

I always make my own beans for catering. Sets me apart from the chain BBQ joints around here. YMMV on that. I use the large foil pans I get from Sam's I figure about a gallon of beans go in one pan. I figure one gallon to make about 50 servings give or take.

leanza · 03-27-2009, 10:05 PM

Quote:

Originally Posted by Jorge

You heard it from the Poohbah. If you want to keep it up, take your chances. I have the keys when he turns his back, and I'm in no mood for BS this weekend. Just make that post memorable, because it's liable to be last you have for a while should you make the choice to continue on.

Phil is the 'good cop' but can get really pissed off at times. I'm the 'bad cop', and I'm always pissed off .....and this week isn't nearly as good as most.

Norcoredneck · 03-27-2009, 11:46 PM

Quote:

Originally Posted by Jorge

Phil is the 'good cop' but can get really pissed off at times. I'm the 'bad cop', and I'm always pissed off

Book e'm Dano!

fevoice · 03-28-2009, 12:22 AM

I use #10 cans of Bush Beans from Sam's and I doctor them up and people love them. And I'll bet you could make the beans from scratch and get a great product, too. I just don't have that kind of time if I'm cooking for a big group. A small family gathering is another thing, But - taste is everything and I've made some killer beans that got raves and they came from a can. But remember you gotta doctor them or they taste like canned beans.

Plowboy · 03-28-2009, 02:49 AM

That was fun!!!

Bigdog · 03-28-2009, 08:46 AM

Quote:

Originally Posted by cfbeagle

What I am really asking is what sort of pot or cooking apparatus is used to get 5 gallons of beans baked and ready to serve. Do you bake them a gallon at a time, ahead of time and freeze? Or do you have a way of baking them all at once just in time for dinner?

PS I make mine. Not the canned ones.

The foil pans in your smoker are the best and most efficient way to do this, granted you have the space. Otherwise a roaster oven works well but can max out your electrical in a hurry. Those suckers draw lots of amps. Lots of good suggestions here. You may want to check out the road map as there are lots of great bean ideas there. Keri C's beans are always a hit and very easy to do. Good luck.

03-27-2009, 04:03 PM	#16
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	I'm cool. __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

03-27-2009, 04:08 PM	#17
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	As usual. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

03-27-2009, 04:36 PM	#19
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	You heard it from the Poohbah. If you want to keep it up, take your chances. I have the keys when he turns his back, and I'm in no mood for BS this weekend. Just make that post memorable, because it's liable to be last you have for a while should you make the choice to continue on. Phil is the 'good cop' but can get really pissed off at times. I'm the 'bad cop', and I'm always pissed off .....and this week isn't nearly as good as most. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

03-27-2009, 04:46 PM	#20
The Pigman is One Chatty Farker Join Date: 04-10-07 Location: Cincinnati Ohio	Back to the question at hand and wanting also to know cooking for large groups....would you say 2 gallons of beans would fill a full sheet alum pan and how many would that feed if served with sandwiches and chips????? __________________ Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio

03-27-2009, 05:09 PM	#21
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY	For my catered events I will do it from scratch but vending on a daily basis I use bushes best and doctor them up but I also smoke them under butts and briskets for 6hrs. They come out great. __________________ I'MMM Back💪

03-27-2009, 05:58 PM	#22
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	I to make them both from scratch and from cans. Can version includes onions, garlic and often (if I like the customer and I have them) the skirts from my spare ribs, if idon't have the skirts, it's bacon ends. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

03-27-2009, 06:58 PM	#23
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	oh the bacon that i use has been cured and smoked by myself. i cure and apple wood smoke pork bellies for bacon at work all the time. if you know about pork bellies there is the part that just doesn't lay really flat for serving. well thats the part that goes into the beans. __________________ Ray Depot, The Anchorman The Anchormen, Rhode Island's Original Competition BBQ Team. The BBQ TITANS BWS Party, Chubby, WSM, 4 Kettles, 3 Performers, 1 Smokey Joe Platininum, Weber Genisis B, 2 Grey Thermopens KCBS CBJ

03-27-2009, 07:13 PM	#24
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan	When we cook for a catered event, we make them up in full pans (disposable, doubled up) and cook them on the smoker. Then we serve right from the pans. I dont see why that would not work for vending as well... If you have cooling storage you could make them the day before and re-heat the day of serving... __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

03-27-2009, 07:32 PM	#25
AlabamaGrillBillies is one Smokin' Farker Join Date: 03-07-07 Location: Birmingham Alabama	I always make my own beans for catering. Sets me apart from the chain BBQ joints around here. YMMV on that. I use the large foil pans I get from Sam's I figure about a gallon of beans go in one pan. I figure one gallon to make about 50 servings give or take. __________________ ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.

03-28-2009, 12:22 AM	#28
fevoice Knows what a fatty is. Join Date: 02-10-08 Location: Boulder, CO.	More Beans I use #10 cans of Bush Beans from Sam's and I doctor them up and people love them. And I'll bet you could make the beans from scratch and get a great product, too. I just don't have that kind of time if I'm cooking for a big group. A small family gathering is another thing, But - taste is everything and I've made some killer beans that got raves and they came from a can. But remember you gotta doctor them or they taste like canned beans. __________________ Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="[email protected]"][email protected][/EMAIL]

03-28-2009, 02:49 AM	#29
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	That was fun!!! __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

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