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Old 11-16-2008, 02:52 PM   #11
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I do mine either way, depending on time. On the stove, I will add, ketchup, mustard and brown sugar.
In the oven, I will add the same plus some onion then lay raw bacon on top. What I like about the oven is that it will give the juices a little thickness to it.
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Old 11-16-2008, 02:55 PM   #12
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Originally Posted by kitchenelf View Post
I always put the raw bacon on top when I bake it. I cut it in squares and lay it in a single layer. The onion I put in raw also. In an hour or two it usually cooks enough. I'm curious to see how it comes out with sauteeing both first - let us know!!!

IMHO the crust on top is the bacon versus brown sugar. But hey, I'm willing to experiment.
Ohhhh.....
I'll keep you posted. Right now they're sitting on my porch railing waiting until the butt gets semi close to me thinking it will be done in a couple hours
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Old 11-16-2008, 02:57 PM   #13
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Originally Posted by texasgirl View Post
I do mine either way, depending on time. On the stove, I will add, ketchup, mustard and brown sugar.
In the oven, I will add the same plus some onion then lay raw bacon on top. What I like about the oven is that it will give the juices a little thickness to it.
That's what I was hoping! That's why I wanted to try heating them in the oven. I've thickened them up on the stove, but I was hoping the oven would do a better job.
Thanks Stacy.
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Old 11-16-2008, 03:39 PM   #14
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they are much better in the oven .. IMO ..
onion , bacon (leftover pulled pork) molasses ,
brown sugar , garlic, mustard, bbq sauce ..
throw them on the smoker at 225 for a couple hours ..
they are great to add some cut up hot dogs to the next day ..
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Old 11-16-2008, 03:49 PM   #15
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Originally Posted by love2"Q" View Post
they are much better in the oven .. IMO ..
onion , bacon (leftover pulled pork) molasses ,
brown sugar , garlic, mustard, bbq sauce ..
throw them on the smoker at 225 for a couple hours ..
they are great to add some cut up hot dogs to the next day ..
I add hot dogs to them all the time. Get some bacon going, throw in some sliced hot dogs and some onions, then add the beans when they are pretty much cooked.... Oh yeah, Babe
No room on the smoker, Q , or that's where they would be for sure.
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Old 11-16-2008, 05:56 PM   #16
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I like to cook my "faux" homemade beans in the oven. I throw them in a bean pot and bake away. I think (imo KNOW) they thicken a little more. Your dinner, as always, sounds great. I really wish you lived closer!
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Old 11-16-2008, 07:06 PM   #17
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I start with 3 or 4 cans of regular pork and beans, drained (or make my own using dried pea beans). Navy beans are too large and mealy for me. Add 6 to 8 slices of chopped bacon, ketchup, brown sugar, molasses, dry mustard and black pepper. Mix them all together and bake at 350 degrees for 35 to 45 minutes. They will thicken up very nicely and have a slightly crusty top. No onions, bbq sauce, smoked meats, or other seasonings. They come out great every time.
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Old 11-16-2008, 09:30 PM   #18
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I gussie up mine with sauteed onions, spicy brown mustard, brown sugar, ketchup and then top them with bacon and bake them in the oven till the sauce gets nice and thick and the bacon is crisp.
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Old 11-17-2008, 04:42 AM   #19
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I guess these are what you speak off, we have Heinz or SPC but by far the best BB's made throughout the world are Watties, made in New Zealand ---- I say that because I haven't tried those you speak off
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Old 11-17-2008, 07:11 AM   #20
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I haven't tried Bush's Grillin' Beans yet, Attie. I haven't figured out how to keep them from falling through the grate on the grill.

So I put my beans in the oven for an hour at 350F. They tasted just as if I had cooked them on the stove, same consistancy. I'm guessing I should have left them in longer, but they were done and I was hungry The brown sugar I had on top cooked right down into them.
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