Okay, my friends here at DC, I need some feedback.
In about 20 minutes I'm going to put a big piece of piggie in the oven to complete a smoking process. The oven is set at 275F and the covered pan of meat will enjoy the oven for a minimum of 4 hours.
Here's were I need some guidance.
I have just mixed up a recipe of baked beans (all beans are from cans) that also includes minced and fried bacon and onions and garlic sauteed in the bacon grease. All that is mixed with a molasses-type sauce. I've made this recipe a gazillion times but always baked by themselves at the prescribed temperature of 375F for 1 hour.
I thought, as long as the oven is on, why not add the beans in to cook, too. Just longer. Both the meat and beans are covered tightly.
What say ye?!
In about 20 minutes I'm going to put a big piece of piggie in the oven to complete a smoking process. The oven is set at 275F and the covered pan of meat will enjoy the oven for a minimum of 4 hours.
Here's were I need some guidance.
I have just mixed up a recipe of baked beans (all beans are from cans) that also includes minced and fried bacon and onions and garlic sauteed in the bacon grease. All that is mixed with a molasses-type sauce. I've made this recipe a gazillion times but always baked by themselves at the prescribed temperature of 375F for 1 hour.
I thought, as long as the oven is on, why not add the beans in to cook, too. Just longer. Both the meat and beans are covered tightly.
What say ye?!