How to cook lots of Baked Beans - Page 4

ThomEmery · 05-07-2009, 09:58 PM

Leftover Brisket chopped and put into the Beans sure makes em smile

jturk · 05-07-2009, 10:07 PM

OK, I'm gonna try doctoring canned beans.

hondad · 05-25-2009, 10:40 PM

fresh garlic,jalapenos and dijon mustard added to the usual ingredients [bbq sauce, brown sugar, oninon, green and/or red pepper] can really take beans to a whole new level. Smoking them is the best way to grab accolades.

GrandMaster · 07-01-2009, 11:53 PM

Quote:

Originally Posted by OC PIG ASSASSINS

One thing I can do is cook, there is no question about that. Actually, probably better than you!!!!! Work smarter not harder. I know you make all of your sauces and rubs for competition too.

How did I miss this thread? Thank you barbefunkoramaque for having it in your signature. Sometimes a good laugh makes a bad day so much better.

I personally doctor the hell out of a can of beans but someday I will master a homemade recipe so I don't have to.

The Anchorman · 07-02-2009, 08:57 AM

This thread is still going on

big brother smoke · 07-02-2009, 09:54 AM

Maybe we can lock this one up mods, so we do not have anymore drama!

MrJP1957 · 07-11-2009, 12:32 PM

I don't cook professionally, and I'm not trying to restart any drama, but to me, doctoring beans from a can makes about as much sense as doctoring a double cheeseburger from McDonalds.

But if I were cooking for a living, I would have to consider the cost and effiency, so who knows. But when it's for me and friends, it's quality.

FatDad · 07-12-2009, 05:00 PM

Anchorman Thank You for your recipe.
I used it for my sons wedding and made a double batch and they were all
gone at the end of the reception.
I have that one on my fridge for future use.

Just for fun here is my pictures of the good cop and the bad cop.
Hope you enjoy.

Jacked UP BBQ · 07-12-2009, 06:21 PM

Wow!!!!

The Anchorman · 07-13-2009, 09:01 AM

Quote:

Originally Posted by FatDad

Anchorman Thank You for your recipe.
I used it for my sons wedding and made a double batch and they were all
gone at the end of the reception.
I have that one on my fridge for future use.

Just for fun here is my pictures of the good cop and the bad cop.
Hope you enjoy.

Your Welcome!

nzrebel · 08-01-2009, 06:30 PM

Quote:

Originally Posted by MrJP1957

I don't cook professionally, and I'm not trying to restart any drama, but to me, doctoring beans from a can makes about as much sense as doctoring a double cheeseburger from McDonalds.

But if I were cooking for a living, I would have to consider the cost and effiency, so who knows. But when it's for me and friends, it's quality.

Personally I think you CAN put lipstick on a can of beans...

Dave

Ford · 08-01-2009, 07:36 PM

Quote:

Originally Posted by MrJP1957

I don't cook professionally, and I'm not trying to restart any drama, but to me, doctoring beans from a can makes about as much sense as doctoring a double cheeseburger from McDonalds.

But if I were cooking for a living, I would have to consider the cost and effiency, so who knows. But when it's for me and friends, it's quality.

Wow. Didn't see this thread before. I use bushes with black beans, peaches, raisins, pulled pork, bacon onions and seasonings like mustard, etc. Is it worth it. Yup. I can sell out of beans and when catering I always hear about how good the beans are. Not much work and low cost and a big plus for business. Of course YMMV depending on the quality of the beans. Serve a can of beans and they may not come back.

KuyasKitchen · 08-02-2009, 08:44 AM

Thanks for the recipes. Where I live (rural Philippines), we're lucky to get beans, period. We can get Bush's in little boxes (yes, boxes!). #10 cans? HAH! Dream on!

So, the only good option is to make from scratch.

yellow1947merc · 03-20-2010, 04:35 PM

This is my first post on "The BBQ Brethren" and am happy to have found this pressing issue. All that means is take this for what it's worth:

Just don't do it!! No need to bake beans, when you can make "Killer Beans" that taste better and are just cooked in a pot. The taste improves with time, though the texture softens somewhat.

Ingredients:

¼ lb Bacon
1 lb Hamburger
1 Cup Chopped Onion
1 Cup Brown Sugar
½ Cup Catsup
1 Large Can Pork & Beans
2 Tbsp Vinegar
1 Tbsp Mustard
1 Can Green Baby Lima Beans or 1 Bag Frozen Baby Lima Beans
1 Can Kidney Beans
Salt & Pepper To Taste

Directions:

Cook bacon until crisp. Crumble and set aside on a paper towel to drain. Brown hamburger and drain on a paper towel. Put all ingredients in a large pot and mix well (a crockpot works great). If you are going to make five gallons, make sure you got a real strong helper to stir that much, as it gets pretty thick. Cook slowly for one hour or until onions are soft and clear.

I seldom measure ingredients. I add brown sugar until I like the size of the pile in the pot. More is better. I squeeze the catsup bottle until just before it is empty and put it back in the fridge. This drives my wife nuts. I squeeze the mustard bottle until my hand gets tired. The point is this will basically come out the same regardless of how much of anything you use (within limits, of course) except for the vinegar. I suggest you not necessarily measure it, just don't stub your toe cause this can make the final batch pretty tart. I also consider the lima beans essential. I have had a number of people tell me how much they hate limas, but love the beans so much they are re-thinking their likes and dislikes.

These beans are awesome. The above recipe makes about a gallon + or -, so just adjust it to suit the size of your pot. I have not tried to keep a pot hot all day like you would do in a cafe, so you may need to experiment with how long the beans will stand up to the extended cooking. The best part is the flavor, but the second best part is the recipe is very insensitive to ingredient measurements.

Hope this helps.

The Original Bad Bill
San Antonio, Texas

bbqbull · 03-20-2010, 04:49 PM

Thanks for the recipe Bad Bill, I make my beans similar to yours using burger as well.
Just a different type of beans and I use a lot of onions.

05-07-2009, 09:58 PM	#46
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	Leftover Brisket chopped and put into the Beans sure makes em smile __________________ Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com

07-02-2009, 08:57 AM	#50
The Anchorman is One Chatty Farker Join Date: 02-03-07 Location: Narragansett RI	This thread is still going on __________________ 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

07-02-2009, 09:54 AM	#51
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Maybe we can lock this one up mods, so we do not have anymore drama! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

07-12-2009, 06:21 PM	#54
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	Wow!!!! __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

08-02-2009, 08:44 AM	#58
KuyasKitchen is one Smokin' Farker Join Date: 11-27-08 Location: Tacloban, Leyte, Philippines	Thanks for the recipes. Where I live (rural Philippines), we're lucky to get beans, period. We can get Bush's in little boxes (yes, boxes!). #10 cans? HAH! Dream on! So, the only good option is to make from scratch. __________________ James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit

05-07-2009, 10:07 PM	#47
jturk Knows what a fatty is. Join Date: 06-21-08 Location: Valparaiso IN	OK, I'm gonna try doctoring canned beans.

05-25-2009, 10:40 PM	#48
hondad Knows what a fatty is. Join Date: 05-25-09 Location: Des Moines Iowa	fresh garlic,jalapenos and dijon mustard added to the usual ingredients [bbq sauce, brown sugar, oninon, green and/or red pepper] can really take beans to a whole new level. Smoking them is the best way to grab accolades.

07-11-2009, 12:32 PM	#52
MrJP1957 On the road to being a farker Join Date: 07-02-09 Location: Anniston, AL	I don't cook professionally, and I'm not trying to restart any drama, but to me, doctoring beans from a can makes about as much sense as doctoring a double cheeseburger from McDonalds. But if I were cooking for a living, I would have to consider the cost and effiency, so who knows. But when it's for me and friends, it's quality.

03-20-2010, 04:35 PM	#59
yellow1947merc Wandering around with a bag of matchlight, looking for a match. Join Date: 12-13-07 Location: San Antonio, Texas	How to cook lots of Baked Beans This is my first post on "The BBQ Brethren" and am happy to have found this pressing issue. All that means is take this for what it's worth: Just don't do it!! No need to bake beans, when you can make "Killer Beans" that taste better and are just cooked in a pot. The taste improves with time, though the texture softens somewhat. Ingredients: ¼ lb Bacon 1 lb Hamburger 1 Cup Chopped Onion 1 Cup Brown Sugar ½ Cup Catsup 1 Large Can Pork & Beans 2 Tbsp Vinegar 1 Tbsp Mustard 1 Can Green Baby Lima Beans or 1 Bag Frozen Baby Lima Beans 1 Can Kidney Beans Salt & Pepper To Taste Directions: Cook bacon until crisp. Crumble and set aside on a paper towel to drain. Brown hamburger and drain on a paper towel. Put all ingredients in a large pot and mix well (a crockpot works great). If you are going to make five gallons, make sure you got a real strong helper to stir that much, as it gets pretty thick. Cook slowly for one hour or until onions are soft and clear. I seldom measure ingredients. I add brown sugar until I like the size of the pile in the pot. More is better. I squeeze the catsup bottle until just before it is empty and put it back in the fridge. This drives my wife nuts. I squeeze the mustard bottle until my hand gets tired. The point is this will basically come out the same regardless of how much of anything you use (within limits, of course) except for the vinegar. I suggest you not necessarily measure it, just don't stub your toe cause this can make the final batch pretty tart. I also consider the lima beans essential. I have had a number of people tell me how much they hate limas, but love the beans so much they are re-thinking their likes and dislikes. These beans are awesome. The above recipe makes about a gallon + or -, so just adjust it to suit the size of your pot. I have not tried to keep a pot hot all day like you would do in a cafe, so you may need to experiment with how long the beans will stand up to the extended cooking. The best part is the flavor, but the second best part is the recipe is very insensitive to ingredient measurements. Hope this helps. The Original Bad Bill San Antonio, Texas

03-20-2010, 04:49 PM	#60
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Thanks for the recipe Bad Bill, I make my beans similar to yours using burger as well. Just a different type of beans and I use a lot of onions. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

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