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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 07-02-2010, 02:39 PM   #61
ChicagoSizzlin
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Thanks all! Cant wait to try this out !
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Unread 07-02-2010, 08:55 PM   #62
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peach pie filling works great too...just a bit more expensive but dang, tasty.
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Unread 07-02-2010, 10:51 PM   #63
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I think Im gonna try putting the pie filling in the blender. I have made these beans twice and they are GREAT..but Ive had a few people that cant get over the hunks of apple. I even chop them up into the smallest pieces I can. I would think pulvarzing them would give the same flavor, yet do away with the hunks of apple. Thanks for the recipe...it is awesome.
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Unread 07-02-2010, 11:15 PM   #64
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Quote:
Originally Posted by redbandit98 View Post
I think Im gonna try putting the pie filling in the blender. I have made these beans twice and they are GREAT..but Ive had a few people that cant get over the hunks of apple. I even chop them up into the smallest pieces I can. I would think pulvarzing them would give the same flavor, yet do away with the hunks of apple. Thanks for the recipe...it is awesome.
I've made these a few times now. The last time I made them I took the pie filling for a few spins in the food proc and it worked wonders. I didn't completely obliterate the apple, but once it was cooked down on the stove AND baked, the apple was so tender people didn't even notice it.
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Unread 07-03-2010, 06:04 PM   #65
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bump this so's I can review it proper and have it handy. Going to try this tomorrow the 4th
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Unread 07-04-2010, 08:04 PM   #66
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Tweaked Keri's recipe...using Dinosaur BBQ roasted garlic BBQ sauce (replacing Blues Hog), using Plowboy's Yardbird as the rub, and using Bush's new Texas Ranchero beans (roasted pinto with jalapeno and chili sauce) as the base... placing the dutch oven on the bottom of my Bubba Keg (as a deflector/heatsink).

Wow... certainly raised the kick a few notches!

Family definitely tasted the difference... when compared to a sweeter batch the day before.... and recommended repeating using the kicked up version. They just love the beans that bite back!!!
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Unread 07-05-2010, 02:23 AM   #67
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I took the original recipe and replaced the Hogs brand with SBR and used Bone Sucking Sauce rub. I didn't have any rib tips so used the cooked sausage but I may try some Andoule next time. Anyway I took the batch to a fanfest along with 6 racks of ribs and set it out and sure enough two other people brought baked beans as well. At the end of the event all I had left was a empty aluminum tray to throw away while the other two people had to find a way to store their leftovers.
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Unread 07-05-2010, 02:45 AM   #68
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Quote:
Originally Posted by redbandit98 View Post
I think Im gonna try putting the pie filling in the blender. I have made these beans twice and they are GREAT..but Ive had a few people that cant get over the hunks of apple. I even chop them up into the smallest pieces I can. I would think pulvarzing them would give the same flavor, yet do away with the hunks of apple. Thanks for the recipe...it is awesome.
i made these yesterday and put the pie filling in the blender before mixing into the beans. I didn't like the idea of having apple chunks in the beans. Also it keeps people wondering what's in them since they taste so good. I also subsistuted SBR for the Blues Hog sauce. Everyone loved them! This is definitely a keeper!!
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Unread 07-05-2010, 03:34 AM   #69
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These beans taste great and just about anything you do to them, mimicking the recipe, will turn out very good. They are different than an old family recipe but when I make them they disappear just as fast.
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Unread 07-05-2010, 07:14 AM   #70
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I have been using variations of this recipe for a few years. People love finding the fruit pieces and especially love the pulled pork in it. It embarrasses me to admit that along with ribs, it is my most requested dish.
My wife and I had this weekend alone at the cottage and it was one of her requests
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Unread 02-09-2011, 10:38 AM   #71
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after making these several times I have decided ground ham tastes the best
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Unread 04-05-2012, 04:54 PM   #72
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Ground ham, eh? Now that sounds interesting. I'll try that!

Thanks - Keri C, Hot Wire BBQ
Still Smokin' on Tulsa Time
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Unread 04-05-2012, 11:47 PM   #73
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Kari, glad to see your still around. I haven't seen any posts from you in quite a while. Please stay with us here on the BBBrethern.

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