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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-29-2013, 08:44 PM   #1
Muscrat
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Default comp bean recipe?

Me and a buddy have entered a cook off this weekend, (my first) we entered as 2 seperate teams but will split winnings.
Anyway I entered the jackpot bean entry. The only rule is all ingredients must be smaller that the bean. I have absolutely no idea how to make beans so any help with a recipe and instruction would be greatly apprecieated.

Thanks again!
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Unread 01-29-2013, 10:01 PM   #2
IamMadMan
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Here are a couple from previous threads I have copied and saved...

=======================
Keri's Hog-Apple Baked Beans

3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.




=======================
Wampus's Peach Bourbon Baked Beans

Ingredients:
2 cans (15 oz) of cooked Great Northern beans, drained and rinsed
4 slices of thick sliced bacon, chopped
1 lb maple fatty (smoked ahead of time), crumbled/diced
1 med onion, diced
1/2 bell pepper (I like orange or yellow)
1 can (21 oz) peach pie filling (run knife through can to cut up larger pieces into smaller pieces)
1/2 cup brown sugar
1/2 cup Famous Dave's Apricot Bourbon BBQ Sauce
2 TBS worschestershire sauce
1/3 cup bourbon
1 lg clove garlic, minced
2 TBS yellow mustard
1 TBS rub (I like SM Sweet & Spicy)
1 TSP Ground Cayenne Pepper (OPTIONAL)


Directions:
-Smoke Fatty (can be smoked well before), crumble or dice
-Brown Bacon in skillet (about 1/2 way)
-Add onion & pepper - cook until just carmelized
-Slowly add bourbon & garlic - simmer until caramelized
-Remove from heat
-Add remaining ingredients to skillet, mix thoroughly
-Put in pan and place in smoker
-Smoke for at least 2 hours, stirring occasionally (I smoke for 4 hours)
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Unread 01-29-2013, 10:05 PM   #3
Bludawg
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Good beans in a flavorful broth are what win or so I'm tole.

BluDawgs Charo Beans

1 lb pintos
1 med onion diced
4 cloves garlic minced
3 jalapenos seeds and veins removed diced
4 pieces bacon diced and rendered( reserve dripping)
1 Knor calde de pollo bouillon
1 knor calde de tomate bouillon cube
salt & pepper to taste

sort the beans to remove and sticks & rocks
put the beans into a pot and cover with cold water by 4"
bring pot to a low boil and boil 10 min put lid on pot remove from heat and let stand 1 hr
cook the bacon to brown and render the fat over med low heat
drain the beans refill the pot with enough water to cover the beans by 2 " bring the pot to a simmer(DO Not allow to boil hard the bean will get tough) add everything but the salt & pepper.Adding salt here will make the beans tough and the pepper might over power.
cover the pot and simmer about 2 hrs or until the beans are tender, check seasoning adj as needed.
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Unread 01-30-2013, 12:00 AM   #4
jmoney7269
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I have 3 first place pinto trophies at comps of 50+ teams. Simple flavorful is what wins IMO. We always do top 10. Usually 2 lbs of pintos must be checked in
J$ pinto recipe
2 lbs casserole brand pinto beans, sorted picked and rinsed. I do not soak or quick boil and strain my beans. I feel the flavor of the bean cooked into the broth gives extra flavor and could care less if they give people Gas.
2 ham shanks
1/2 cup bolster fiesta pinto seasoning
1/2 cup knorr caldo de tomate
1 tbs fresh mixed garlic
1 finely chopped Vidalia onion
2 tbs of high quality fish sauce (red boat #40)
2 dried guajillo pepper pods
Enough water to cover by 1"
Let the crock pot do the rest, usually about 6-8 hrs on high.
Add fresh cilantro leaves to taste 1 hr before turn in
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Unread 01-30-2013, 07:15 AM   #5
Muscrat
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thanks guys I will give it a try.

Thanks again.
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