The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-17-2009, 11:06 AM   #1
Goose
Full Fledged Farker
 
Join Date: 01-25-09
Location: By the Bay...NYC
Downloads: 0
Uploads: 0
Default Smoked baked beans ?

Gents,Ladies,
I am making a half chaffing dish of savory baked beans for a party, how long would you keep them in the smoker?
(the things you get inspired to do around here LOL)
In the oven I would leave them till the bacon is crispy and the onions have caramelized on top.

TIA
__________________
Jim
Goose is offline   Reply With Quote


Unread 06-17-2009, 11:23 AM   #2
GridironGriller
Full Fledged Farker
 
Join Date: 04-23-07
Location: Memphis, TN
Downloads: 0
Uploads: 0
Default

I usually crisp the bacon (cut into chunks) and cook the onions before smoking. But I usually smoke around 2 - 3 hours.
__________________
1 Weber 22.5" OTG
1 Weber Performer
2 55 Gallon UDS
1 6' towable offset
1 Char-Griller Pro with offset

--The backyard is getting full!
GridironGriller is offline   Reply With Quote


Unread 06-17-2009, 11:52 AM   #3
Garth57
Full Fledged Farker
 
Join Date: 01-03-08
Location: Norco, CA
Downloads: 0
Uploads: 0
Default

About same time here (2-3 hrs). I also cook them on lower grate below the butt or brisket, etc, for the added flavor of the drippings.
__________________
[I][B]Bill [/B][/I]:cool:

CBBQA Member #1218
KCBS Cert. Judge #23431
s.U.D.S. (small 30 gal. UDS)
UDS
Brinkman vertical Smoke 'n Pit
Traeger BBQ100
NorcoRednecks-UDS 85 gal/remod
[I]TemequeBBQ[/I]-insulated vert smoker
Garth57 is offline   Reply With Quote


Unread 06-17-2009, 12:09 PM   #4
Bamabuzzard
is One Chatty Farker

 
Bamabuzzard's Avatar
 
Join Date: 05-09-07
Location: Shreveport, LA
Downloads: 0
Uploads: 0
Default

Depending on the temp anywhere between 2-3 hours. As already mentioned I like putting mine on the bottom rack and let the drippings from a nice butt or brisket make it's way into the beans.
__________________
Checkout our Original BBQ Sauce & Cajun Pickles

www.doubledsbbq.com
http://www.facebook.com/pages/Double...12864168786570
Stumps Baby Gravity Feed Smoker
Backwoods Patio Unit
Char Griller Offset for grilling
Bamabuzzard is online now   Reply With Quote


Unread 06-17-2009, 01:49 PM   #5
McClung
is one Smokin' Farker
 
Join Date: 03-19-08
Location: Edgewood, WA
Downloads: 0
Uploads: 0
Default

I also do them 2-3 hours on the bottom grate. I leave them on even longer with the UDS and just add a bit of AJ or AJ/broth mix as needed since I use them as a quasi water pan. Do the same with pintos
__________________
[B][FONT=Comic Sans MS]Tim[/FONT][/B]

[B][FONT=Comic Sans MS][SIZE=1]The Good One Model 30/24P
UDS
Smoke and Thistle Competition Barbecue Team
1Lazy1 Brand, A Texas Original
Lifetime member Displaced Texans
[/SIZE]
[I]THE SPICY FAIRY ROCKS![/I]
[/FONT][/B]
McClung is offline   Reply With Quote


Unread 06-17-2009, 01:49 PM   #6
zydecopaws
Babbling Farker

 
zydecopaws's Avatar
 
Join Date: 01-14-09
Location: Battle Ground, WA
Downloads: 0
Uploads: 0
Default

Definitely pre-cook the bacon, and while you're at it, might as well saute the onions (and peppers, if you use them) in the bacon grease. Also, the real key is as other's mentioned above; make sure you put the beans on a lower rack so they catch all the drippy goodness of whatever else you are smoking. They need to be on at least 2 hours at 225; more is better depending on how thick you want the sauce to be.

One of the more popular posts on my blog was the recipe for smoke beans. Check it out for full instructions...
__________________
No Excuses BBQ
BBQ, no excuses! Who cares about the weather?

MOINK Ball Wizard and ALF Award Recipient

Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and the CrockaQue
zydecopaws is offline   Reply With Quote


Unread 06-17-2009, 01:59 PM   #7
Garth57
Full Fledged Farker
 
Join Date: 01-03-08
Location: Norco, CA
Downloads: 0
Uploads: 0
Default

That's about like my concoction, I also add about 1 1/2 cups of my favorite bourbon(Makers or Basil Haydens). 1/2 cup in the beans and 1 cup for the cook.
__________________
[I][B]Bill [/B][/I]:cool:

CBBQA Member #1218
KCBS Cert. Judge #23431
s.U.D.S. (small 30 gal. UDS)
UDS
Brinkman vertical Smoke 'n Pit
Traeger BBQ100
NorcoRednecks-UDS 85 gal/remod
[I]TemequeBBQ[/I]-insulated vert smoker
Garth57 is offline   Reply With Quote


Unread 06-17-2009, 02:02 PM   #8
westernhunter
Got Wood.
 
Join Date: 06-01-09
Location: Glen Mills, PA
Downloads: 0
Uploads: 0
Default

Here is a recipe I really enjoy.

Beans
__________________
If we are not supposed to eat animals, then why did God make them out of meat?
westernhunter is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Not so sweet baked beans? dale99 Q-talk 9 01-24-2012 11:11 PM
Baked Beans AMoore Q-talk 15 11-08-2011 08:29 PM
Smoked baked beans Oldpro1946 Q-talk 5 11-05-2011 12:01 PM
Baked Beans jmellor Q-talk 24 08-02-2011 07:06 PM
Smoked Baked Beans smokedinvt Q-talk 20 11-03-2010 06:40 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

Loading



All times are GMT -5. The time now is 10:02 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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