The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-31-2009, 11:26 PM   #16
Marsha
Full Fledged Farker
 
Join Date: 07-09-08
Location: Watsonville, CA
Default

You all made me miss the beans Mom used to make. So I went to the store, bought a couple smoked ham hocks, and am soaking the beans as we speak.
This is gonna be good!
__________________
Rollin' Smoke BBQ - West
Marsha is offline   Reply With Quote


Old 02-01-2009, 09:29 AM   #17
TysDad
Full Fledged Farker
 
Join Date: 05-24-08
Location: Walnut,CA
Default Cowgirl's smoked beans

Don't forget Cowgirl's smoked beans. Soak 'em. Drain in colander. Put colander into smoker. Smoke 'em. Then use as normal.

The entire thread is:
http://www.bbq-brethren.com/forum/sh...ighlight=beans

The details are:
http://www.bbq-brethren.com/forum/sh...9&postcount=15

I bought beans just for this and haven't had the time....
__________________
[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller

[FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT]

[FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT]

"We keep you alive to serve this ship. Row well, and live."
TysDad is offline   Reply With Quote


Old 02-01-2009, 12:26 PM   #18
garyk1398
Babbling Farker

 
garyk1398's Avatar
 
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Default

If you are planning on making them into refried, put a dab of Crisco lard into the pot. The wife does it and so has many other generations of Mexican women before her!
__________________
Cookshack sm055 and a weed burner.

Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine
garyk1398 is offline   Reply With Quote


Old 02-01-2009, 02:22 PM   #19
Marsha
Full Fledged Farker
 
Join Date: 07-09-08
Location: Watsonville, CA
Default

My Mom always taught us that you could tell when the beans were done when you take up a spoonful of beans out of the pot then blow on them. If the skin splits then they are done just right, if not then keep cooking. It's always worked out for me. Have any of you heard of this before?
__________________
Rollin' Smoke BBQ - West
Marsha is offline   Reply With Quote


Old 02-01-2009, 02:32 PM   #20
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Default

Quote:
Originally Posted by Marsha View Post
My Mom always taught us that you could tell when the beans were done when you take up a spoonful of beans out of the pot then blow on them. If the skin splits then they are done just right, if not then keep cooking. It's always worked out for me. Have any of you heard of this before?
No, but I'll be checking it out in a couple of hours. Pintos are simmering away on the stove right now.
__________________
Kevin
Kevin is offline   Reply With Quote


Old 02-01-2009, 05:47 PM   #21
Que-Dawg
is One Chatty Farker
 
Join Date: 01-11-09
Location: somerset, kentucky
Default

Quote:

Bean and pork all you need then cut up a onion and good corn bread now that eating

simple good Ol' soup beans,,, don't get much better than that
__________________
[COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]
Que-Dawg is offline   Reply With Quote


Old 02-01-2009, 07:16 PM   #22
Spydermike72
Babbling Farker

 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Default

Ask Bubba how my beans turned out today...
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Weber Performer
Certified Moink Baller
Past President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


Old 02-01-2009, 10:01 PM   #23
Desert Dweller
Babbling Farker

 
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Default Cowboy/Ranch Pinto Beans

Thought I'd let ya see how mine came out...
Attached Images
File Type: jpg primefatty 011.jpg (77.6 KB, 64 views)
__________________
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]
Desert Dweller is offline   Reply With Quote


Old 02-01-2009, 10:11 PM   #24
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by Spydermike72 View Post
Ask Bubba how my beans turned out today...
Gimme some cornbread and them beans could have been the meal!
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 02-01-2009, 10:23 PM   #25
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

Quote:
Originally Posted by Marsha View Post
My Mom always taught us that you could tell when the beans were done when you take up a spoonful of beans out of the pot then blow on them. If the skin splits then they are done just right, if not then keep cooking. It's always worked out for me. Have any of you heard of this before?
That's interesting. Ham and Beans are possibly my all time favorite from growing up. You know, one of those meals that makes you realize how wonderful life is. Will try that tip and see what happens. Thanks.
I am really with jestridge on this on keeping it simple. The flavors from the ham or with minimun additional flavors is simple and delicious. I also realize this is more of a midwest flavor and some parts of this great USA want to spice up everything. Not saying there is anything wrong with that. Around here, sometimes you want to taste the basic parts and pieces you started with and not the other spices. Sometimes simply is perfect.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 02-02-2009, 03:22 PM   #26
Ross in Ventura
is Blowin Smoke!
 
Join Date: 05-16-08
Location: Ventura, California
Default

Try this
Cowboy Beans or Ranch Beans


"Cowboy Beans" or Ranch Beans or whatever.

2 Lbs. pinto beans, rinsed sorted and soaked overnight (or quick soak. Boil for 2 minutes and let stand 1 hour and drain and rinse.)
1/2 stick of butter
1/2 pound bacon, diced
1 onion, chopped
1 bell pepper, finely chopped
3 tomatoes, peeled and chopped, ( explained how to peel tomatoes before)
3 to 4 cloves garlic, minced
3/4 cup chili powder
1/2 to 1 tsp cayenne pepper (depending on your taste)
1 - 6 oz. can tomato paste
1 cup chopped cilantro
3 qts. chicken broth, the kind you get at the market
Liquid smoke and tabasco sauce to taste

Melt butter in large pot or dutch oven. Add bacon and next 4 ingredients and saute' for about 4 or 5 minutes until vegies are tender but not burned. Add cilantro, chili powder, cayenne and tomato paste and cook about 3 minutes. Add beans, broth, salt and pepper to taste, bring to boil then lower heat and simmer 1 1/2 to 2 hours or 'til beans are tender. During this time liquid smoke (remember, a little of this stuff goes a long way) and tabasco and adjust seasonings to taste. If you want this thicker you can mash beans against the side of the pot to thicken.
Ross in Ventura is offline   Reply With Quote


Old 02-02-2009, 04:56 PM   #27
Desert Dweller
Babbling Farker

 
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Default

Did you reaslly say Liquid Smoke in this forum? Please, tell me I can't read!
__________________
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]
Desert Dweller is offline   Reply With Quote


Old 02-02-2009, 05:41 PM   #28
Spydermike72
Babbling Farker

 
Spydermike72's Avatar
 
Join Date: 07-17-06
Location: Flushing Michigan
Default

Ok Clark, tells all about your beans and remember that no pics didnt happen...
__________________
Mike
Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone
RSSBBQ.COM
Backwoods Competitor
Backwoods Party
Weber Performer
Certified Moink Baller
Past President of the Great Lakes BBQ Association

For those who fought for it, freedom has a flavor the protected will never know
Spydermike72 is offline   Reply With Quote


Old 02-02-2009, 06:00 PM   #29
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Default

Quote:
Originally Posted by Marsha View Post
My Mom always taught us that you could tell when the beans were done when you take up a spoonful of beans out of the pot then blow on them. If the skin splits then they are done just right, if not then keep cooking. It's always worked out for me. Have any of you heard of this before?

Yes, that is the way my Mom and Grandmom's [both of them] always did it.
Works too.
__________________
qman
Para Bellum
qman is offline   Reply With Quote


Old 02-02-2009, 06:04 PM   #30
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Default

Quote:
Originally Posted by Spydermike72 View Post
Well my mom and dad are from Tennessee and here is how we have always made our beans, even my folks down in TN.

We do not soak the beans at all, make sure there are no rocks (if you are buying from a store) rinse them, put in a pot and cover with about 2 inches of water and add a big ol scoop of lard (butter works too) bring to a boil. Reduce hit and simmer for about 3-4 hours, add some onions. If you have a ham bone or some ham chunks those are nice. Never had a problem with the beans not being soft. Then you have to have fried taters and homemade cornbread with it.
This is actually my Super Bowl menu!!
Roger on not soaking the beans. It really is not necessary for cooking, unless they are really old.

However, there seems to be evidence that soaking elimates some of the
stuff in the beans that cause "social inconvience".

Just for what it is worth.
__________________
qman
Para Bellum
qman is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Need good pinto bean recipe Scrooge Fan Q-talk 13 03-12-2009 09:58 AM
Looking for a Texas Style Pinto Bean recipe stan Q-talk 12 06-21-2008 09:20 PM
Anyone with Killer Pinto Bean Recipe LDOJYD Q-talk 17 04-14-2007 10:58 AM
(Pinto) Beans LeeBo Q-talk 55 01-21-2007 11:01 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.





All times are GMT -5. The time now is 06:29 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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.
no new posts