baked beans

[1buckie]

As much as I'm ashamed to admit it, I've never made Wampus' beans, mainly because I never have bourbon in the house. However, I would think that you could swap out peach pie filling for the apple pie filling in the hog-apple beans with excellent results.

Another thing I've been doing lately is using a mixture of beans, I'll just go to the store and buy a can of black, a can of baked, and sometimes a can of chili beans. Just adds a little different flavor, but it looks much better than plain old bushes beans.

WHERE IS IT AT??

El Gato

http://www.bbq-brethren.com/forum/showthread.php?t=109907

 

[Wampus]

http://www.bbq-brethren.com/forum/showthread.php?t=109907

Yup, that's the recipe.
I've been using 3 cans of beans instead of the 2 in that recipe to stretch things a bit.

They really ARE good, if I do say so myself! :becky:

 

[T.R.]

For cooking it is MHO that you don't need to buy the good stuff. I went with the Costco brand and everything I use it in turns out great.

I must strongly disagree. Always cook with the very best bourbon you can get. Just use what you need and send the rest to me for proper disposal! Just sayin'.....:biggrin1: Seriously, DerHusker is correct. You don't have to use high dollar bourbon.

 

[cmwr]

I must strongly disagree. Always cook with the very best bourbon you can get. Just use what you need and send the rest to me for proper disposal! Just sayin'.....:biggrin1: Seriously, DerHusker is correct. You don't have to use high dollar bourbon.

I was just about to post what Wampus told me regarding bourbon till I got your humor lol. As far as using beer in anything goes........I say the same thing. Use high quality beer and send the rest to me bwaaahaaaaa!

 

[T.R.]

par-tial....cook part way, not all the way done.....I was kinda confusing in that previous post....:crazy:

1) maybe cook the bacon all the way & chunk into the beans near the end, a little dab of bacon grease thrown in for flavor

2) maybe cook the bacon part way, chunk up & add in maybe half way into the cook, less grease, still some flavor

3) maybe cook the bacon part way over a drip pan, then the rest of the way over the bean pan, more drippin's & chunk into beans at the end....

Kind of a long answer, but it will add to the flavoring, as far as I've known or done.....just don't want to get them too overloaded. & greasy.....

Bacon fat is a good flavor if not overdone.....regular sweet potato chunks, garlic, bacon fat & maple syrup....and some mild rub....

Drip beets..... Couple big beets chunked, bacon fat, maple syrup, Applewood rub, butter & ripe mango chunks....

Both dripped under pork butt part of the time cooking.....

Wow, those drip beet look great! Do you happen to have specific quantities for the ingredients? Thanks!

 

[teej]

+1 on the ground sausage. I don't use fruit or whiskey in my beans, but sausage is a must and I like BBQ sauce in mine.

 

[qman]

Thanks for the replies. I hate to go buy a 30 dollar bottle of good bourbon just for a few tbsp or whatever.

Don't. Buy a bottle of Evan Williams instead. Much cheaper, actually a good drinkable bourbon, and works great in recipes.

 

[1buckie]

Wow, those drip beet look great! Do you happen to have specific quantities for the ingredients? Thanks!

I'll try to remember here....it was a fairly quick exercise in free-form cooking.....

Two very large beets, potato-peeled,
one large mango, ripe,

those two chunked about 3/4" x 1/2" x 1/2"

two or a bit more tablespoons bacon drippin' ( i just pour the stuff off from pan fry in the kitchen & we save in a small stainless tub....stays good long enough to get used up)

heavy sprinkle of granulated garlic across the pan,

heavier sprinkle (maybe tablespoon or more McCormick's Applewood Rub
( or anything you think might go well, milder as opposed to spicy)

1/2 cube butter chunked thru, Smoke under butt or ribs'till mostly soft.........

I got the idea from Shenco when he did this, I think, under pork belly.......

 

[Gary Tomato]

I usually make sweeter baked beans so I often use fruit to flavour them, orange (flavoured using freshly squeezed juice and zest) and mango are my favourite. Here's my recipe for the mango flavoured variety: http://www.aussiebbq.info/forum/viewtopic.php?f=53&t=12109 swap out the mango for orange juice and zest.

 

[mau]

I usually add onion, bell pepper, pineapple and bacon to the beans. I mix everything in and then layer the top with bacon strips and throw in the smoker for 4-5 hours minimum. Remove the bacon from the top and either dice it up and add it back in or use it for something else.

 

[thirdeye]

Just having beans in the smoker for a while is enough for some folks to think you are a BBQ god. At a safety meeting/lunch at work they were going to put two pans of plain Bush's in the smoker along with some sausages and pork loins. I sort of stepped in (as in elbowed the manager out of the way :biggrin1 and added a couple layers of rub, chopped onion and Blues Hog, then topped with a little more Blues Hog. We didn't cover them for about 2 hours.

One of the gals politely asked about the recipe and the manager pointed to me. "Would you give it up?" she asked. I said "sure, and the first thing you'll need is a can opener". When she found out it was totally impromptu, she was blown out.

 

[Big George's BBQ]

Good for you Wayne I have tried a few of your recipes and they are always good