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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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07-28-2013, 06:21 PM | #1 |
Got Wood.
Join Date: 07-08-13
Location: Campton, NH
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Baked beans on smoker
I searched the site for doing Baked beans on the smoker and came up with a lot of recipes using canned beans.
I was wondering if you couldn't use a bean pot and dried beans to cook along side of a 10-12 hour brisket smoke. I don't have the recipe in front of me but it is usually something like a pound of navy beans, molasses, salt pork, onions dried mustard and water in a crock and cooked in a pit or the oven for many hours. Could I put the crock in the smoker with the brisket? |
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Thanks from:---> |
07-28-2013, 06:29 PM | #2 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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I use a cast iron Dutch oven
boil the beans on the stove for an hour, save the water to add later if needed
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[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
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07-28-2013, 06:52 PM | #3 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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also use a cast iron dutch oven. But i also use a lot of bacon and mollsas
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07-28-2013, 06:56 PM | #4 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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So, do you guys stir the pot of beans regularly to get maximum smoke penetration? That is something I've always wondered about BBQ beans.
CD |
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07-28-2013, 06:58 PM | #5 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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That's Exactly the way I do my Ribs.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-28-2013, 07:02 PM | #6 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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The real challenge is balancing the beans on the grates.
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07-28-2013, 07:13 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-28-2013, 07:19 PM | #9 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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I think of mine as baked not BBQ so I leave the lid on
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[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
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07-28-2013, 08:39 PM | #11 |
Full Fledged Farker
Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
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Another vote for the cast iron dutch oven. I do a baked bean dish called Roosevelt Beans.....recipe comes from Roosevelt Lodge in Yellowstone Park. I've done it on the smoker several times, and stirring doesn't seem to make any difference in the smoked flavor. They good no matter how you cook'em!
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Thanks from:---> |
07-28-2013, 09:20 PM | #12 |
Got Wood.
Join Date: 07-08-13
Location: Campton, NH
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07-28-2013, 09:27 PM | #13 |
is one Smokin' Farker
Join Date: 07-01-11
Location: New Hampshire
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Try searching for pit beans and you'll see a bunch of recipes. I did some this weekend. Not sweet baked beans but a nice alternative. I have thrown baked beans on the smoker as well. Just stir them a bit.
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07-29-2013, 02:53 AM | #14 |
Full Fledged Farker
Join Date: 12-11-12
Location: kettering. ohio
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I use a dutch oven also. I've used dry beans before but they weren't as good as the canned i thought. I was with you though. I wanted "from scratch" bbq baked beans! not doctored pork and beans. I use kidney and black beans, molasses, brown sugar, a lil' bit of bourbon, brown sugar and some spices with a bay leaf or 2. I start with a little bit of bacon in the dutch oven and brown it on the stove. Then remove the bacon and add a pablano pepper and some orange and red bell peppers and a onion. Soften them up and add the rest. I put them directly under my shoulders for a few hours. (Not to long or they will get overly smoked) Hope this helps.
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07-29-2013, 07:26 AM | #15 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I use a dutch oven and I'll do them a couple ways.
Baked or BBQ beans with lots of bacon (sometimes SL rib trim or leftover meat from a previous cook) & onions in the smoker. I let them get a good hit of smoke then cover for most of the cook. Careful, then can thicken to mush pretty quick. I'll do a variety of charro beans, usually with spicey sausage, in the dutch oven, but I'll just put the whole thing on top of the firebox of my RF offset. I actually do a fair amount of cooking (breakfast) this way. It can get a little hot so I keep an assortment of angle iron and tubing to use as spacers to get the dutch oven up a little.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. Last edited by dwfisk; 07-29-2013 at 07:44 AM.. |
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