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Author Topic: Country Style Ribs and BBQ Beans  (Read 256 times)
Cajunate
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« on: August 12, 2018, 10:30:18 AM »

This morning I have my favorite little cook's assistant helping me.

Putting everything together for the beans to simmer a while before putting some on the Keg for some smoke.







Big country style ribs getting a little smoke before adding bbq sauce and covering so they can simmer/braise and get tender delicious.




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bel4_20
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« Reply #1 on: August 12, 2018, 04:43:36 PM »

Now that looks good! if you have a recipe post away!
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ModernMan
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« Reply #2 on: August 12, 2018, 05:23:13 PM »

Looks good!
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Cajunate
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« Reply #3 on: August 12, 2018, 06:19:58 PM »

Now that looks good! if you have a recipe post away!

For what, the beans?

DSC02592 by Cajunate, on Flickr
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thedietz
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« Reply #4 on: August 13, 2018, 03:20:29 AM »

Everything looks great!  But i'm thinking he is interested in those beans....and i am too!!!!
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Cajunate
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« Reply #5 on: August 13, 2018, 06:08:13 AM »



This was a large amount of beans.

BBQ Baked Beans

1/2 lb bacon cooked, drained and drippings reserved for cooking down the onions, b-pepper, and celery
1/2 pound of good smoked sausage quartered, sliced and fried in the bacon drippings til almost crisp and remove and set aside. (I had some maudlin which is basically andouille that I used)
4 med. onions diced
2 cups diced bell pepper
2 cups celery
1 #10 can Pork & Beans
2 cans Rotel tomatoes
1 4 oz. jar diced pimentos
1 cup fresh chopped parsley
3 Tblsp. yellow mustard
2 1/4 tsp. chili powder
2 tsp. granulated garlic
3 cups good BBQ sauce(you may choose to add more if you like toward the end of the cook.

Fry bacon, chop and set aside. Fry sausage til almost crisp and set aside.
In a large pot saute seasonings(onions, b-pepper and celery)in bacon drippings until tender. Add the beans, mustard, Rotel, pimentos, chili powder, granulated garlic, parsley and BBQ sauce. Keep an eye on it and stir frequently. Simmer for 1.5 hours and then add the bacon and sausage. Simmer another hour or put however much into an aluminum pan and place in smoker or grill indirect at about  275 degrees for more smoke flavor. Add a chunk of your favorite wood for the smoke. Preferably hickory or a fruit wood. Again, keep an eye on them and stir occasionally.
 







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"Good grillin' is like good lovin' "
  Just outside of New Orleans
bel4_20
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« Reply #6 on: August 13, 2018, 07:06:09 AM »

Nice! thanks for posting!
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