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BEST Smoked
BBQ beans
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INGREDIENTS
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===========
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1 Can of
Bush's "Original Baked Beans" (From Sam's)
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(7 lbs - 5
oz can) - UNDRAINED !!!
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2 LARGE (Yellow!)onions–chopped
"Sweet" onions are not effective !
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2/3 cup BBQ
sauce ANY brand will do
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1 entire
yellow bell pepper - diced
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1 entire
red bell pepper - diced
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1/3 cup
syrup - either maple or cane
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1/3 cup
molasses
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1/3 cup
brown (DARK !) sugar
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3 teaspoons
dry mustard
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1-1/2 cups
BBQ pulled pork - chopped (from your last Que)
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Note:
Outside cut is Best !
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Note: The
beans will NOT be anywhere near as
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good
without this. ==> Even if you have
to cook
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some pork
in the OVEN ! first.
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1/4 tspn
ground black pepper
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1/4 tspn
*Chimayo chili pepper (the REAL stuff !)
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1/4 lb
uncooked bacon slices - cut in quarters
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An el
cheapo brand works Wonderful !
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3 tspn **
Texas Pete Hot Sauce
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(This brand
ONLY ! - We MEAN THIS !)
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1 shots
Tabasco Sauce
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* 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.
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** (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.
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PROCEDURE
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=========
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Open can of
beans and DO NOT ! drain the excess liquid from
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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. We discovered by NOT draining off the liquid, it resulted in a
"moister" dish.
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Select a
suitable cooking pan. We particularly like to use a larger, flatter pan (teflon
coated aluminum, for easier clean up later), so that it exposes the maximum
surface area of the beans to the Red Oak smoke (*).
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* Other
woods will do - We simply love the flavor Red Oak imparts.
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In your
pan, combine all of the ingredients, EXCEPT the bacon slices. Mix well. The
bacon will be added later. (However, please note we most often add the bacon
in the beginning.)
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SUGGESTION:
Coat the inside of the pan with Pam. Optional.
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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.
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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.
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Plan on
letting your beans cook about 4
to 6 hours.
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===> 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.
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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.
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After three
hours, add the bacon slices on the
top of the mixture. They will wind up
getting stirred into
your beans when you stir next time, and that is just fine.
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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 thick, but not dry. Remove the pan
from your smoker.
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IF your
beans are getting dried out (before they are done), you can add moisture to
them. Use 1/2 water and 1/2 any brand BBQ sauce.
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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.
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When they
are done, take your pan(s) into the kitchen and spoon into
a serving dish.
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