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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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04-24-2019, 12:01 PM | #16 |
Knows what a fatty is.
Join Date: 10-18-17
Location: Fuquay Varina, NC
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I second the hog apple baked beans. I might have to make some for a cookout this weekend now that they have been mentioned.
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04-24-2019, 12:12 PM | #17 |
is one Smokin' Farker
Join Date: 04-06-19
Location: Saugus, California
Name/Nickname : Sonny
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I get requests for these for get togethers.
Dutch's Wicked Baked Beans. But I doctor them to my preferences. Lesser Jalapenos, and I like to add a big squirt of Sage Honey. But I can make a meal out of a nice big bowl of these beans alone. And I also use some Black Beans in my pot, and Walmart Diced Jalapenos. Easy tastes just as good as hard. The Black Beans add some appealing color variation.
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SonnyE, Grillin, Chillin, Beer Swillin, Grandpa's Ribs a specialty. Farking good BBQ is a learned skill, low and slow. :becky: |
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04-24-2019, 01:00 PM | #18 |
Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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If you want to keep it simpleish, my mom in law adds this and it disappears at dinners, but no measurements:
Chopped onion Mustard Ketchup Brown sugar Worchestirshire sauce Salt and pepper Cover the top with slices of thin bacon cut into thirds, cook for an hour or two until it thickens However... I prefer adding to this as much chopped green pepper as onion, and a few shots of hotsauce
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9 out of 10 cannibals agree...vegetarians taste better! |
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04-24-2019, 06:07 PM | #20 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Kerry's hog apple baked beans. Hands down! Search it here. Nothing against Wampus beans though.
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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: |
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04-25-2019, 10:14 AM | #21 | |
Full Fledged Farker
Join Date: 06-01-11
Location: Morris, IL
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Quote:
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04-25-2019, 12:09 PM | #22 |
Got Wood.
Join Date: 05-26-14
Location: Forest Hill, LA
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When I make baked beans on the pit, I usually do so with country style ribs. I put the beans in a pan on the grate below the country style ribs. So on the first rack closer to the fire is my beans. Then on the top rack, I put the country style ribs. As the meat cooks all of the drippings release and fall into the beans adding flavor.
I use this recipe: INGREDIENTS: 2 (15-ounce) cans Great Northern beans 2 (15-ounce) cans pinto beans 1/4 cup melted butter 6 to 8 slices of lightly fried bacon (hold on to about 4 tablespoons of the bacon grease) 2 cups onions, diced and fried lightly in bacon grease 1 cup red bell peppers, diced 1/4 cup garlic, minced 1/2 cup brown sugar, firmly packed 1/2 cup Steen's Cane Syrup 1/2 cup barbecue sauce 1/4 cup ketchup 2 tbsps Worcestershire sauce 3 tbsps mustard (I use honey mustard) 1 tbsp cider vinegar 1/4 cup parsley, chopped 1/4 cup green onions This is recipe that Chef John Folse shared online and I modified a little bit. His cooking instructions are took them at 350 for 30 minutes. However since I don't cook them at 350 on the smoker (I smoke country style ribs at 275), I just go by looks and consistency. When the mixture starts to thicken up to your standard Baked Beans consistency, that is when I pull them off the pit to cool. They are usually done an hour or so before the country style ribs are done. Last edited by Brandon_Lutz; 04-25-2019 at 12:21 PM.. |
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Thanks from:---> |
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