Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 05-30-2006, 07:00 PM   #16
is One Chatty Farker
JohnMcD348's Avatar
Join Date: 01-27-05
Location: Lakeland, FL

Originally Posted by nmayeux
I love most kinds of beans, but I think true baked beans are a southern tradition. Comparing pintos to baked is like comparing red beans and rice to chile. Two different things. Now that said, I want to try both Phil's and the pinto trio recipes!

On a different note, my wife hates beans. I don't know if it was before she met me, or after she smelled one of my bean incidents? ;)

I'm in the same boat as you are. My wife absolutely WILL NOT eat a bean.

We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell

Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians
JohnMcD348 is offline   Reply With Quote

Old 05-30-2006, 11:09 PM   #17
Lives in Spirit
kcquer's Avatar
Join Date: 02-17-04
Location: Wherever there's Sweet Blue

My OL will only eat beans on Friday or Saturday. She refuses to go to work with gas!!
Funny she doesn't mind crawling into bed and levitating the covers, but she won't fart around the women she works with.
kcquer is offline   Reply With Quote

Old 05-31-2006, 07:52 AM   #18
Quintessential Chatty Farker
brdbbq's Avatar
Join Date: 12-05-03
Location: Derry NH

My Ol does not Fart she Toots.
brdbbq is offline   Reply With Quote

Old 05-31-2006, 07:54 AM   #19
is Blowin Smoke!
ZILLA's Avatar
Join Date: 12-01-05
Location: Universal City, Texas

All those beans look great! Phil, your's sounds like some folks Chili. I think as long as a person adds stock to cook the beans in instead of just water they will be exceptional in flavor. Pintos are my favorite and I've tried lots of different kinds of dry beans, but they do need to be cooked with flair to be really good.
ZILLA is offline   Reply With Quote

Old 05-31-2006, 08:15 AM   #20
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

Originally Posted by brdbbq
My Ol does not Fart she Toots.
Mine too...

Of course, tug boats toot, too, and they rattle the windows when they do!
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote

Old 05-31-2006, 08:33 AM   #21
somebody shut me the fark up.
Jorge's Avatar
Join Date: 01-23-04
Location: DFW, San AntonioTx

Originally Posted by thirdeye
Have you ever tried the Mexican herb "epazote"? Epazote is also known as the bean herb, because it makes beans more digestable and reduces gas. It is in most Mexican pinto bean recipes. Some folks claim it has an off flavor, but I like both the fresh and the dried. The fresh should be treated like a bay leaf and removed from the pot before serving.
Epazote can be a double edged sword. Some people are much more sensitive to it than others, giving a diaretic effect in some cases.
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa


Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is online now   Reply With Quote

Old 05-31-2006, 10:27 AM   #22
On the road to being a farker
LeeBo's Avatar
Join Date: 02-11-05
Location: Soonerville, OK

Wow Thirdeye - those beans look great.

I got to thinkin' more about it.... I think Pinto Beans being the "star" and many people prefering them with only a hunk of salt pork ties into the settlers. That is, my great grandparents actually came to Oklahoma during the land run. Many people at that time lived in dugouts and sod houses. In other words, they didn't have all the fixin's for Third Eyes beans. (Damn those look good!!!) A pot of beans and some corn break cooked in a skillet was as good as it got.

You can take the man out of the country, but you can't the country out of the man.
LeeBo is offline   Reply With Quote

Old 05-31-2006, 12:51 PM   #23
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

I only do it a few times a year in beans, but a couple of smoked hog jowls (trimmed after smoking) along with a couple of shanks is really good.

I save my jowl craving for black eyed peas. Heheeee.


Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote

Old 05-31-2006, 01:05 PM   #24
Babbling Farker
nmayeux's Avatar
Join Date: 04-03-05
Location: Marietta, GA

Originally Posted by thirdeye
Have you ever tried the Mexican herb "epazote"? Epazote is also known as the bean herb, because it makes beans more digestable and reduces gas. It is in most Mexican pinto bean recipes. Some folks claim it has an off flavor, but I like both the fresh and the dried. The fresh should be treated like a bay leaf and removed from the pot before serving.
Wouldn't that take all of the fun out of it????
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
Lang 60 Marie Laveau
Deep South Single Chamber Glenda
WSM 22.5 Asmarelda
BSKD Gretchen
22.5 OTG Samantha
nmayeux is offline   Reply With Quote

Old 05-31-2006, 10:48 PM   #25
Quintessential Chatty Farker
tommykendall's Avatar
Join Date: 08-13-03
Location: Long Beach, CA

This is an outstanding thread. Third Eye is my idol.
tommykendall is offline   Reply With Quote

Old 06-01-2006, 09:01 AM   #26

bbqbull's Avatar
Join Date: 12-27-05
Location: Mid Michigan

Farks. I got a pretty simple recipe for beans that we make at deer camp and I make a roaster full each spring for our local sportsmen club that they sell.
I use the dried navy beans.
1# white navy beans
1# bacon
1/2 bag of Mrs. Kluskis noodle
1 lg. sweet onion
I check beans, boil them for abt 30 min. Let sit for couple hours. Change water, bring to a boil again and let rest overnite. Chop bacon into 1 inch pieces and chop onion. Fry bacon and onion together. I pour off part of the water. Add bacon and onions, fat and all to beans. Then I correct liquid level by adding chicken broth. I boil noodles for about 8 minutes, drain and add to beans. Simmer for an hour for flavors to meld together.
Sometimes I add some grated carrot also.. Not sure why but noodles seem to remove most of the gas from the beans. Kluski noodles dont seem to fall apart like egg noodles. Especially during reheat. I like to use the Great Northern Beans for convience. It has a tremendous abount of sodium in them. You can strain the fried bacon from its grease but what the heck.
"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. "

"Heavily medicated for your protection. "

Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote

Old 06-02-2006, 12:34 AM   #27
is one Smokin' Farker
PimpSmoke's Avatar
Join Date: 01-28-06
Location: Tha' Boo

I've said it before and I'll say it again:

Pintos (dry)
Smoked Pork Hocks

Simmer for a long damn time. Take out the skin, fat and bones from the hocks
that's all ya need man, a little hot sauce in the bowl after they're cooked............DAMN, simple is goooooood.

Later I'll do the great northern sweet/hot baked thing, with MUSTARD!!!!

Guarantee they'll disappear
So here we are in my paisley crib, what you want to eat?
"Ribs"...ah, Latoya, I don't serve ribs.
Better be happy that dress is still on,
I heard the rip when you sat down.
PimpSmoke is offline   Reply With Quote

Old 06-02-2006, 02:17 AM   #28
is One Chatty Farker
CarbonToe's Avatar
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK

Originally Posted by bbqjoe
How about some Great Northern beans cooked with some onion, brisket, and topped off with a pat of butter?
Looks fantasic, but does it need the butter?
Surf'n'Smoke BBQ Team

Weber Smokey Mountain Cooker
Weber One-Touch Platinum Kettle - 57cm
Weber Smokey Joe Silver

GamerTag: CarbonToe

Film Noir. Back when men were men and broads were dames.
CarbonToe is offline   Reply With Quote

Old 06-02-2006, 07:03 PM   #29
Quintessential Chatty Farker
Kevin's Avatar
Join Date: 02-06-05
Location: Southern Minnesota

Originally Posted by LeeBo
My wife is a farm girl and a phenominal cook. However, being from Minnesota, she (and her family) had never eaten or seen pinto beans.

So, I thought my little contribution to the Brethren would be to encourage each of you to try making a pot.

- LeeBo
I'm going to accept this mission. I'm a farm boy from Minnesota too so my experience with pintos is limited to refrieds from Taco John's and canned. I have cooked them a few times with mixed results. I'm sure with the advice from thirdeye and fatdaddy that this batch will be a little better. I just love trying new stuff. Guess that's why I hang around this place so much.
Kevin is offline   Reply With Quote

Old 06-02-2006, 07:11 PM   #30
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

I cook beans every chance I get (mostly when Karen is gone )

Not Pintos, but just did a pound of Large Limas last night.
No water--used chicken stock for first time!

DAD had given me a biggo bone with lots of meat from a sprial cut ham.

Just beans, garlic, onion, chicken stock, and a tiny hit of Emeril's Essence!

A real different flavor with the chicken stock--I really think I like it

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Texas Style Pinto Beans Boshizzle Q-talk 21 01-01-2012 11:22 AM
Smoked Pinto Beans cowgirl Q-talk 27 10-03-2010 12:10 PM
Could use a little pinto bean help Harbormaster Q-talk 32 02-03-2009 06:36 AM
Anyone with Killer Pinto Bean Recipe LDOJYD Q-talk 17 04-14-2007 10:58 AM
Pinto Beans thillin Q-talk 15 12-01-2006 11:03 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.

All times are GMT -5. The time now is 12:03 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.