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Barbie's * Modified * Down South, 'ole Home, Good 'ole Boy,

none

1 can Bush's 'original baked beans'; (7 lbs - 5 oz can) - undr
2 large yellow onions; chopped
'sweet' onions are not effective
2/3 cup bbq sauce any brand will do
1 entire green bell pepper - diced
1 entire yellow bell pepper - diced
1 entire red bell pepper - diced
1/3 cup syrup - either maple or cane ***
1/3 cup molasses
1/4 cup 'sugar in the raw'
2 tablespoons dry mustard
2 cups bbq pulled pork - chopped
from your last que
note: outside cut is best !
note: the beans will not be anywher; e near as
good without this. ==> even if you; have to cook
some pork in the oven ! first.
1/4 tspn ground black pepper
1/4 tspn chimayo chili pepper (the real stuf
1/4 lb uncooked bacon slices; cut into pieces
3 tspn texas pete hot sauce
this brand only ! - we mean this !

MODIFIED June 15, 2001 This recipe consistently turns out the BEST Smoked BBQ beans we and our guests have ever eaten. It is a relatively simple recipe to follow, and we have now modified it for superior results. We both sincerely hope you enjoy this ! ==> This recipe can be posted elsewhere and/or shared as longer as appropriate credit is given to Barbie Lulejian. * For a spicier recipe, this could be adjusted a tad upwards, but just a tad. And we do not suggest using less than 1/4 teaspoon. The Chimayo brand was suggested by Garry Howard, and is one of the finest chili powders we have yet to use. We got ours in New Mexico while at the 1999 Q-Fest. We will only use this brand. Feel free to use whatever you can. A GREAT alternative, but sometimes hard to find is the Gebhards brand. ** (Per Mikey): For a spicier recipe, this could be adjusted upwards. Sometimes I just squirt the plastic bottle in the beans until I feel they taste 'right.' So please feel free to use MORE ! This is one of the many benefits of Texas Pete brand. But do NOT over-do. *** Barbie recently used sorghum syrup in place of maple syrup. The result were the FINEST tasting beans ever ! PROCEDURE ========= Open the can of beans and DO NOT ! drain the excess liquid from the can. Please know that this works successfully for us, as our smoked BBQ beans are cooked in the cooking chamber, nearest the heat source, for 6 hours ! If you do not plan on cooking yours as long, you need to drain 'some' of the excess liquid off. (See the note below). We discovered by NOT draining off the liquid, it resulted in a 'moister' dish. NOTE; If you do not plan on cooking yours as long though, a few notes: A) They more than likely will never become 'Done' (Achieve the right bean consistency). Be careful on this item. B) Do not discard the excess liquid you chose to not use as above. Save in case you need to add moisture to your beans later, or if not, then discard if unused later. Select a suitable cooking pan. We particularly like to use a larger, flatter pan so that it exposes the maximum surface area of the beans to the Red Oak smoke (*). TIP: We now suggest most strongly the use of a large aluminum baking pan/dish. That way you will not be bothered with having to struggle with cleaning a heavily smoked and greasy pan, after it has been in your smoker for 6 Plus hours. And this job can be VERY messy. * Other woods will do - We simply love the flavor Red Oak imparts. In your pan, combine ALL of the ingredients. Stir and Mix well. SUGGESTION: If you choose NOT to use a disposable aluminum pan, coat the inside of the pan with Pam. When you first go to place your beans in your smoker/cooker, you will notice that your mixture will start off quite 'soupy.' Place the pan in your smoker, nearest the firebox. This will allow the bean mixture to cook at about 250 F to 275 F, or so. If your temperatures are a little hotter, that's okay also. We just recommend letting the beans cook with the smoke for a long period. These are NOT to be rushed. ==> Do NOT let these cook at temps above 300 degrees F or the beans will become more dried out BEFORE they have had a sufficient time to cook. Using a Bandera with a vertical smoke chamber, we place ours almost right above the water pan, about two or three shelf notches above the water pan. Being the lowest item, and having rib slabs and/or pork butts above it, allows the meat juices to drip down into your beans. NOTE: Be careful about this IF you are cooking a large quantity of pork in a vertical cooker such as a Bandera. We had to re-think the beans placement when we cooked 6 pork butts at the same time as the beans recently. Plan on letting your beans cook about 5 to 6 hours. ===> 4 hours really is NOT long enough ... 5-1/2 to 6 hours is 'right.' YOUR total time will all depend on the temperature inside your cooker. See the 'Tip' below. Stir the beans about every 30 to 40 minutes. Do NOT let a 'crust' form on the top as it will impede the smoke flavor from getting into the beans. When stirring your beans, make sure you also scrape the sides of the pan. There is no waste with this recipe. As they cook down, you will notice the mixture getting a little thicker each time stir it. After 5+ or so hours, the beans will be the right consistency. Nice and somewhat thick, but not dry. Remove the pan from your smoker. IF your beans are getting a little dried out (before they are done), you can add moisture to them. Use 1/2 water and 1/2 any brand BBQ sauce. If you want to know what is the 'right' consistency, it is simple: If the beans remain very juicy with lots of surrounding liquid throughout about 3+ hours of cooking, you are doing fine. WHEN ARE THE BEANS DONE ? TIP: Many people have asked me WHEN are the beans 'done?' It is actually a very easy answer to provide, and as you do this yourself you will better understand. Just like cooking pork and/or brisket, the beans will 'break down.' How long this will take for you is subject to too many variables. But here is the key: If on a taste test, the beans themselves have about the same 'consistency' of each bean as when you first started, they are NOT done. If upon tasting, however, the beans seem to have 'broken down' a little (somewhat), then they are ready to be taken off the smoker/cooker and brought in. What I have noticed is that this occurs at about the same time the beans mixture starts getting darker in color (AFTER stirring) and somewhat thicker and less liquidy. PROBLEM DISCOVERED Recently we prepared this recipe where it were cooked on a smoker at what we feel was too low a temperature - or lower than we smoke/cook it at. Looking back, it is possible our beans are cooked closer to 300+ degrees. So what happened ? Well, when the recipe was put into the smoker, in two aluminum pans, it was very juicy as normal. The beans were cooked until some person felt they were done. MANY hours later. It was late at night and we did not have a chance to examine them until the next morning. The beans were NOT Cooked, and you could taste the green bell peppers. Please know that when this recipe is cooked properly, you CANNOT directly taste the bell peppers. The peppers 'render' into the bean recipe as you would expect. Like onions do. So what did we do ? The fix was easy. We took some KC Masterpiece BBQ sauce, and a little water. Mix these together and add this to the beans. About 4 to 6 tablespoons to a 1/2 cup of KC Masterpiece. Just enough to make it a little liquidy. But do NOT water them down. And then put the beans back into the smoker. The temps were still running a little low for this recipe, so we left them of for about 2 hours more. When they came off, they were delicious. =================================== When they are done, take your pan(s) into the kitchen and spoon into a serving dish. PLEASE NOTE: The pan you use to cook in will be TOTALLY smoky (Greasy !). When you bring it in, please place it on a large baking dish or cookie sheet, first covered with newspaper. TIP: A better method is to first use Large, DISPOSABLE, aluminum baking pans. These ABSOLUTELY will need support (such as a large baking sheet before being brought in from your cooker). You should, at that point, be the hit of the Party !!! Good Luck, Mikey and Barbie (Atlanta, GA - The HEART & SPIRIT Of Dixie)


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