Keri's Hog Apple Beans

Big Jim BBQ · 07-24-2011, 10:21 AM

I tried some Keri's Hog Apple Beans a few weeks age and really liked them. I was wondering if anyone had tried any variations to the recipe like maybe using bacon instead of the pulled pork or maybe even using smoked sausage instead of the pulled pork. Both seems like they would work well. What do you think?

Garyclaw · 07-24-2011, 10:27 AM

I thought there was bacon in the recipe already. I've used JD sausage instead of PP.

Everybody loves those beans when we take them to an outing.

LMAJ · 07-24-2011, 10:36 AM

I often use a chopped up naked fatty in place of pulled pork... it works really well.

Meat Burner · 07-24-2011, 10:40 AM

Yep, like LMAJ said. Our favorite is with a smoked naked fatty. Anything will work just fine. We chop smoked rib trimmings, brisket, pulled pork, and freeze for them as well to add.

Michael_Plant_City · 07-24-2011, 10:47 AM

We made a huge batch for a church-wide fundraiser.... Everyone loved them!!! We will be making these on a regular basis!

Wampus · 07-24-2011, 10:51 AM

I actually used Keri's as a base for my own bean recipe. I combined ideas from it and another couple of recipes and added my own twist. Here's my recipe for Wampus's Peach Bourbon Baked Beans:

http://www.bbq-brethren.com/forum/sh...d.php?t=109907

It's a little different than Keri's, but I did use a crumbled naked maple fatty for mine. It really makes the beans.

Give it a shot and let us know!!

Big Jim BBQ · 07-24-2011, 10:53 AM

Quote:

Originally Posted by Garyclaw

I thought there was bacon in the recipe already. I've used JD sausage instead of PP.

Everybody loves those beans when we take them to an outing.

There is, but only a small amount and it looks like to me the main use of bacon is for the grease to saute the onions and peppers. I was thinking of using a good bit more bacon.

Norcoredneck · 07-24-2011, 11:27 AM

Quote:

Originally Posted by Big Jim BBQ

There is, but only a small amount and it looks like to me the main use of bacon is for the grease to saute the onions and peppers. I was thinking of using a good bit more bacon.

They sell bulk bacon at the local store. In the pakaged meat case the sell the cut offs from squaring up the bulk. I buy them cuz they are a lot cheaper and separate and toss in a basket and cook 2/3 of the way in smoker then toss in pan and finish with onions and peppers.

Big Jim BBQ · 07-24-2011, 02:17 PM

Quote:

Originally Posted by Norcoredneck

They sell bulk bacon at the local store. In the pakaged meat case the sell the cut offs from squaring up the bulk. I buy them cuz they are a lot cheaper and separate and toss in a basket and cook 2/3 of the way in smoker then toss in pan and finish with onions and peppers.

Good idea

expatpig · 07-24-2011, 02:38 PM

Canned beans?.... somebody get a rope!

HeSmellsLikeSmoke · 07-24-2011, 02:56 PM

I use maple syrup instead of the brown sugar and fresh granny smith apples instead of the pie filling.

LMAJ · 07-24-2011, 04:01 PM

Oh yeah - I stopped putting brown sugar in it - the apple pie filling makes it sweet enough for us.

boatnut · 07-24-2011, 09:25 PM

like others said..bacon is in original recipe. I use whatever other meat I have in fridge/freezer. usually combo of a fatty and pulled pork. brisket is good too but for some reason, rarely have leftovers of that :)

big blue bbq · 07-25-2011, 12:48 AM

I started using fresh app,es instead of pie filling. If you are not holding them for too long it adds some more texture to the beans!

Bigdog · 07-25-2011, 05:45 AM

It's kinda like chile, use what you got for meat.

07-24-2011, 10:21 AM	#1
Big Jim BBQ Take a breath! Join Date: 05-06-10 Location: Lake Harding, Al	Keri's Hog Apple Beans I tried some Keri's Hog Apple Beans a few weeks age and really liked them. I was wondering if anyone had tried any variations to the recipe like maybe using bacon instead of the pulled pork or maybe even using smoked sausage instead of the pulled pork. Both seems like they would work well. What do you think? __________________ [B]BigJim[/B] [B]Charbroil CB940X[/B] [B]Charbroil Bandera and an Old NB Bandera (in restoration)[/B] [B]Charbroil [COLOR=red]RED[/COLOR][COLOR=black] infrared[/COLOR][/B] [B][COLOR=black]Small Charbroil gasser (sorry), Weber Performer, Thermos Grill-to - Go[/COLOR][/B] [B]UDS x 2[/B] [B]Super-Fast, Splash Proof, Precisely Accurate, Highly Visible [COLOR=darkorange]ORANGE[/COLOR] Thermapen[/B] [B]Fast, Accurate and Shipped Free [COLOR=navy]BLUE [/COLOR]Thermapen, Maverick ET-73, Maverick ET-732 x2[/B]

07-24-2011, 10:27 AM	#2
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	I thought there was bacon in the recipe already. I've used JD sausage instead of PP. Everybody loves those beans when we take them to an outing. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

07-24-2011, 10:36 AM	#3
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	I often use a chopped up naked fatty in place of pulled pork... it works really well. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-24-2011, 10:40 AM	#4
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	Yep, like LMAJ said. Our favorite is with a smoked naked fatty. Anything will work just fine. We chop smoked rib trimmings, brisket, pulled pork, and freeze for them as well to add. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

07-24-2011, 10:47 AM	#5
Michael_Plant_City Is lookin for wood to cook with. Join Date: 11-27-10 Location: Plant City FL	We made a huge batch for a church-wide fundraiser.... Everyone loved them!!! We will be making these on a regular basis! __________________ Very UDS, a not so UDS, big trailer smoker, and an orange Thermapen!

07-24-2011, 10:51 AM	#6
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	I actually used Keri's as a base for my own bean recipe. I combined ideas from it and another couple of recipes and added my own twist. Here's my recipe for Wampus's Peach Bourbon Baked Beans: http://www.bbq-brethren.com/forum/sh...d.php?t=109907 It's a little different than Keri's, but I did use a crumbled naked maple fatty for mine. It really makes the beans. Give it a shot and let us know!! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

07-24-2011, 02:38 PM	#10
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	Canned beans?.... somebody get a rope! __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

07-24-2011, 02:56 PM	#11
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I use maple syrup instead of the brown sugar and fresh granny smith apples instead of the pie filling. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

07-24-2011, 04:01 PM	#12
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Oh yeah - I stopped putting brown sugar in it - the apple pie filling makes it sweet enough for us. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-24-2011, 09:25 PM	#13
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	like others said..bacon is in original recipe. I use whatever other meat I have in fridge/freezer. usually combo of a fatty and pulled pork. brisket is good too but for some reason, rarely have leftovers of that :) __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

07-25-2011, 12:48 AM	#14
big blue bbq Take a breath! Join Date: 12-05-06 Location: Pleasant View, TN	I started using fresh app,es instead of pie filling. If you are not holding them for too long it adds some more texture to the beans! __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P

07-25-2011, 05:45 AM	#15
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	It's kinda like chile, use what you got for meat. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.