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Old 06-20-2012, 01:28 PM   #11
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Well,, I was scratching my head a little. Andy is in Ma. Have you never had Boston Bake Beans. But then, stranger things have been known. I keep a bottle of Wrights HIckory Smoke for Kahlua pork in the crock pot. I guess that's all I ever use it for. I don't know about what the definition or kind of Barbeque Bake Beans Andy is seeking either. I know what I like. The kind to be eaten by the spoonful straight from a casserole to mouth. Impolite. No dirty dishes.

Pulled Pork.Yum Yum. Do you know the secret to a good pulled pork sandwich is to lay on a good crisp well drained coleslaw and then a smidgeon of bbq sauce. Nothing finer. The top o' my bun was bouncing all over when I discovered I was Johnny late to this party.


My Bake Beans is to do this. Take a pound package of dry navy beans,or any white or cranberry beans, picked over. Cover with water. Bring to a boil for 1-2 minutes . Remove from heat and let sit covered one hour. Drain.

Cut up some bacon, 4 strips to a half pound. Use the biggest onion in the pantry, chopped, or two medium size.

If there is Celery in the house, I like celery, chopped, include some leaves. Not standard , but good.

Likewise, but less so, some garlic. I always have garlic, but not really in bake beans.

Put these and the beans in a dutch oven. Put in 3 cups water. Then, pour in molasses, twice around the circumference. ( If I go 3x then I get wrinkle noses when serving). Ketchup 3 times around, 4 X if you like Ketchup, favorite bbq sauce, 2 or 3 times around, lightly, if it’s a thinner sauce, 1 jigger or so of apple cider vinegar, 1 heaping tsp dry mustard or a healthy squirt of yellow ball-park mustard, 1 good scoop of brown sugar, (1/4-1/3 cup) 1 Tbsp worstchershire sauce, black pepper, 2 or 3 bay leaves, to make it look like there’s some real cooking, 1 sprig thyme, buried in the middle same reason, more flavor.

1 Good Tsp dried marjarom. This is one of my Go- To’s in soups, chilli and stews and baked dishes. I grow this, but I am out. I found a full jar of Savory. Not sure if it’s summer or winter savory. I must have grown it since it’ s in one of my own jars, and it’s still fragrant/ fresh. I just used some on some chicken. Tasty. It’s stronger than marj, and less so than oregano. If I were to make bake beans today, I would add a spoon of this.

Then for added attraction, I may add 2 or 3 Dried whole Thai chile peppers, a heaping tsp of Tiger sauce ( definitely) and/ or a Tbsp or so of Steak sauce such as A-1. ( Probably – possibly, maybe not) None are enough to do much on their own, and if one of the chiles open with their seeds, it’s a bonus. Left undisturbed, they are just robust. I ‘m growing Tabasco chiles this year, so we’ll see if there’s a difference in flavor or how they work out flavor, membrane hold their own and chopped fresh later this summer when they start producing.

Bake Covered, at 250- 300 degrees F for about 2 hours. Stir q/ hour. Remove the thyme, bay leaves and chile’s if using/what you can find. Bake another (3rd) hour Uncovered until thick. If the casserole gets too thick and the beans are not soft, add another cup water or chicken broth and stir in.

You should figure creating About 4 cups Liquid to a pound of beans to begin baking. Don’t know how I came up with this idea, it’s not a formula per se) .

These are the “standard” Ingredients I put in my own bake beans, whether from scratch or from drained cans. The only difference is I saved 2 minutes and an hour by opening a bunch of cans. Minus the enegy and expense. You do the math. Duh. The proportions are dependent on which components you like better. I think a little more mustard sometimes, Just not enough to say Hot Dog It’s Mustard. I made Chinese mustard the other week, my nose still runs at the thought. The celery may not go in until Hour 2 ‘cuz I like Crunchy Celery. I taste, after one and two hours when I give them a stir. And again.

I like when the beans form a little crust across the top and are soft inside the casserole.

Oh. If you must share. After the pulled pork is gone. Bean Sandwiches are just as good. On toast. With coleslaw on top. Don’t tell.
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Old 06-20-2012, 11:00 PM   #12
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You are smoking the pork butt. Will there be a pan to catch the drippings from the pork?

My BBQ Beans

1 pound pintos, soaked overnight or do the quick soak method, Bring to boil, cover and remove from heat, let sit one hour or two. Drain.

Add enough water to cover, bring to boil, adding water as needed until beans are tender. I usually toss in some garlic powder so it smells good while cooking.

Drain cooked beans and layer in casserole with sliced onion, pour the saved pork drippings over and a bottle of your favorite or homemade BBQ sauce. Bake for 30 minutes.
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Old 06-20-2012, 11:07 PM   #13
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Thanks you guys. I appreciate your help.
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Old 06-20-2012, 11:31 PM   #14
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Dried lima beans. Soak 'em overnight or do the quick cook method to start 'em. In a separate frying pan or saucepan, saute a chopped brown onion until it goes clear and sweet, then start building your sauce on it. Bacon, brown sugar or maple sugar or syrup, tomato paste, mustard, tabasco, bourbon, beer, liquid smoke, whatever you like. Get your beans started on the stove, dutch oven is good, because you're going to add your sauce when they've soaked up some of that water, then cover your bean pot and transfer it to your grill. If you're indirect smoking, put the pot in the firebox. If the fire and your butt are in the same box, put the beans over the fire, or close. Your impeccable sense of timing will assure that your beans and your butt are done at about the same time.
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Old 06-21-2012, 08:30 AM   #15
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Thank you Mr. Zooks
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Old 06-21-2012, 10:24 AM   #16
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I like making baby lima beans. They cook up quicker.
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Old 06-21-2012, 11:40 PM   #17
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Quote:
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I like making baby lima beans. They cook up quicker.
Sweeter, too. It tends to get lost in the sauce, tho'.
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Old 06-21-2012, 11:44 PM   #18
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I'm against barbecued beans because they fall through the grill and mess up the fire.
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Old 06-21-2012, 11:55 PM   #19
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I'm against barbecued beans because they fall through the grill and mess up the fire.
Put 'em on a spit.
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Old 06-21-2012, 11:59 PM   #20
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Quote:
Originally Posted by gadzooks View Post
Put 'em on a spit.
Spitting on the beans doesn't help...
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ISO Barbeque Baked Beans Recipe I'm looking for a TNT recipe for bbq baked beans. I don't make baked beans as I am the only one who would eat them but I feel the need for some beans. I'm planning on smoking a Boston butt to make pulled pork and want some beans as a side. Please have pity on a poor BBQ neophyte and share your TNT recipe. Thanks, 3 stars 1 reviews
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