Started a pot of Dr BBQ's "Real Pinto Beans" from his Big Time BBQ book. I made a few adjustments. I used 3 different chili powders. San Antonio, New Mexico and chipotle chili powders. Give ya'll some updates this afternoon.
Oh yeah, while we are at it. Why do they even grow any other beans than pintos?
To calibrate Methane Meters
Can you share the recipe? I don't have his book...
I normally use some salt pork, with a lot of the fat cut off, for the meat in my pintos -- your comment on putting some smoked meat in there makes me wonder if I smoke the salt pork before I put it in, if it would be a big improvement?
Gonna try that next time :mrgreen: