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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 06-03-2006, 12:13 AM   #31
LeeBo
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I just put a pot on. Some would claim blasphemy on the crock pot, but it does a good job if you run it on high for about 10 to 15 hours.

Anywho, here's what I do:

1/4 to 1/2 pound of dry pintos (for wife and me)
1/4 teaspoon of baking powder
golf ball chunk of unsliced salt pork
Put in crock pot and cook overnight

Regarding the baking powder.... I asked my grandmother why she did this. She pondered and said, "Because that's the way Mama did it." Yet she didn't know why.

I suspect it's to help the juice. That is, with pinto beans you don't want watery juice. The juice should be somewhere between the consistency of water and whole milk. Also, the pintos will be too firm unless you cook them overnight (or on a stove). I suspect the baking powder may help with this too.

About 2 to 3 hours before I'm going to eat I add a healthy spoon of minced garlic. Just before eating I sometimes add a little salt.

Regarding the salt pork, suppose you have kids or others who don't want it... Fine - remove it after cooking the beans but it is essential that you have it present while cooking.
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Last edited by LeeBo; 06-03-2006 at 01:48 AM..
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Unread 06-03-2006, 12:36 PM   #32
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no liquid?
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Unread 06-03-2006, 07:07 PM   #33
LeeBo
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Oops. My bad.

There are two ways to approach this. One is to soak the beans overnight. Pintos swell about twice their size, so this is a safe approach.

Or, if you want to start cooking immediately, you want the water level at least twice the depth of the beans. Check them after a few hours to see if you need to add more water.

I included a picture of my maiden voyage of the WSM. It includes beans and cornbread. The ribs were some of the very best I've ever eaten. We're saving the briskett and butt for later.

My cheapie digital doesn't do so well indoors. The side includes home made cole slaw via wifey (excellent) and a slice of raw onion. It was all very tastee!
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Unread 06-03-2006, 07:21 PM   #34
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I did pintos today as well, along with some chicky thighs. The pintos were fantastic just plain with salt and pepper (had ground de arbol, garlic, onion, bay leaf, and a half dozen little hot peppers in from the start). Then I decided to get carried away and added a can of rotels. Still edible, but they were better before I did that.

Gonna do it again next weekend. I like them.
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Unread 06-04-2006, 10:31 AM   #35
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I'm makin' a batch of Thirdeye's beans today, they look awesome! I'll let ya know if they come out as good as the picture looks.
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Unread 06-04-2006, 08:38 PM   #36
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Quote:
Originally Posted by dapittboss
I'm makin' a batch of Thirdeye's beans today, they look awesome! I'll let ya know if they come out as good as the picture looks.
Which ones - they both look killer
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Unread 06-05-2006, 02:26 AM   #37
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Quote:
Originally Posted by dapittboss
I'm makin' a batch of Thirdeye's beans today
I'm soaking a batch of Pintos now, by the time I get home from work they'll be ready for simmering for a hour before I start cooking.

I'm basing my recipe on the old Maine one thats in BBQ USA and just chasing a few things
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Unread 06-05-2006, 08:58 PM   #38
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Quote:
Originally Posted by tommykendall
Which ones - they both look killer
Reminds me of a restaurant marquee I saw down here.

"Killer beans - pull my finger"
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Unread 08-27-2006, 07:35 PM   #39
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Been practicing cooking dried beans almost every weekend for a couple of months now. The crockpot method is the easiest. Just wash and inspect the beans, no soak. I use sodium free chicken stock instead of water. Don't add salt until the beans are tender. I sometimes add a lot of stuff (good use for leftover Q) and sometimes very little. Onions and garlic are in the pot at the start. After that I just do what I feel like. They are always started on friday night so the beans are cooked by saturday morning and they go in the pit with whatever else is cooking. Smoke flavoring the beans is what I'm after, not using liquid smoke. Pintos have become my favorite because I always make too much and turning the excess beans into refried beans for burritos is easy. I've got a son that lives on burritos.
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Unread 08-27-2006, 07:48 PM   #40
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Quote:
Originally Posted by PimpSmoke
I've said it before and I'll say it again:

Pintos (dry)
Water
Smoked Pork Hocks
Salt

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
I agree to that!!!
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Unread 08-27-2006, 08:32 PM   #41
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Quote:
Originally Posted by Kevin
Been practicing cooking dried beans almost every weekend for a couple of months now.
That explains the dark clouds over Southern Minnesota,,,
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Unread 08-27-2006, 08:58 PM   #42
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You should all know by now that the baking powder/soda is supposed to remove the flatulance factor from the bean.
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Unread 08-27-2006, 09:03 PM   #43
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Quote:
Originally Posted by Ron_L
That explains the dark clouds over Southern Minnesota,,,
In a few short months I'll be heating the house.
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Unread 08-28-2006, 08:08 AM   #44
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Quote:
Originally Posted by bbqjoe
You should all know by now that the baking powder/soda is supposed to remove the flatulance factor from the bean.
Then what is the point ?
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Unread 08-28-2006, 10:46 AM   #45
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Quote:
Originally Posted by brdbbq
Then what is the point ?
To hopefully keep your spouse from giving you the old "Dutch oven"
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