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Author Topic: BBQ Beans  (Read 13144 times)
Bubbaswife
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« on: April 07, 2010, 06:33:19 PM »

I'm looking for a recipe for BBQ beans......Can anyone suggest a great grilling cookbook or website?

Thanks,
Bubbaswife
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Ricky Bobby
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« Reply #1 on: April 07, 2010, 09:24:36 PM »

Here's my favorite recipe, courtesy of my Mom.

Maker's Mark Baked Beans
Courtesy of Mama Bobby

3 cans (15 oz. ea) Pork and Beans
1/2 cup Maker's Mark Bourbon
3 tbsp. Brown Sugar, packed
1.5 tbsp. Yellow Mustard
1 tsp. Instant Coffee (optional, or 1/2 lb. raw bacon cut into small pieces)

Drain the liquid out of one can of beans. Combine all ingredients in a bowl and stir. Transfer to a baking dish and bake at 350 degrees uncovered for 45 min to 1 hour. Serves 12.
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TAURUS BBQ
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« Reply #2 on: April 08, 2010, 05:04:36 AM »

Gotta love a mom who starts any recipe with hard liquor!
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TAURUS BBQ - Championship Cooking
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Boat-n-BBQ
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« Reply #3 on: April 08, 2010, 12:00:58 PM »

Sounds really good R~B!

Please add Mama's Maker's Mark Beans to recipes. 

I kinda wing mine with some of this and that, so I dont really have a recipe. They are never exacly the same, but two things I like to add are fresh diced sweet yellow onion and diced jalapeo.  I set the beans in a pot on the grill and slow cook them for 3-5 hours.   
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Ricky Bobby
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« Reply #4 on: April 08, 2010, 12:08:36 PM »

This is a good base recipe, and it works great cooked in a cast iron pot on the Keg.

RB
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RNF
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« Reply #5 on: April 08, 2010, 07:36:16 PM »

These sound good, I will try them in my keg. Thanks
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copnhgn
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« Reply #6 on: April 25, 2010, 05:11:08 PM »

These beans came out of a marlboro cookbook.
These are really good, our friends normally refer to them as bristol beans, we can't go to the bristol race without cooking them.

1 (15 ounce) can pork and beans
1 (15 ounce) can pink beans, rinsed, drained (I substitute pinto beans when I can't find pink beans)
1 (15 ounce) can kidney beans, rinsed, drained
1/2 lb bacon
16 ounces ham, cubed (optional)
1 large green pepper, chopped
1 medium onion, chopped
1 jalapeno pepper, minced
1/2 cup brown sugar
1/2 cup barbecue sauce
2 garlic cloves, minced
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Ghiizhar
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« Reply #7 on: May 07, 2010, 09:22:42 PM »

I made this recipe this past weekend, and my family claims they are the best i ever made. Similar to other recipes here, but it helps to see what others are doing as you develop you own variation choosing the best ideas from others and adding your own....

Ingredients:
1  28 oz. can Bushs Vegetarian Beans
1  15 oz. can Black Beans
1  15 oz. can Pinto Beans
1  15 oz. can Kidney Beans
1/4 cup brown sugar
6-8 slices of bacon
1 large sweet onion
3 tbs. mustard
3 tbs. of your favorite BBQ sauce (or whatever you have on hand)
1/4 cup molasses

Procedure here: http://noexcusesbbq.com/recipes/bbq-beans-smoker-style

Also, lotsa of other good info & recipes at the "No Excuses" site!
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irishfan13
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« Reply #8 on: February 21, 2011, 08:45:11 PM »

3 cans Pork n Beans
1/2 lb bacon
16 ounces smoked ham, cubed
1 large green pepper, chopped
1 large onion, chopped
1 jalapeno pepper, minced
1/2 cup brown sugar
1/2 cup barbecue sauce
2 garlic cloves, minced

You can't go wrong with this. 

Copnhgn and I tailgate together and you will win many souls over with this one.  I do it a little different from him, but both taste excellent. 

Also, if you want to short it I have used the beans, bacon, sugar, bbq sauce, and Texas Pete and it has turned out great.
 
 
 
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h00kemh0rns
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« Reply #9 on: February 21, 2011, 09:33:21 PM »

These beans, used in the 'Yucatecan black bean dinner' from Rick Bayless, are OUTSTANDING!
Quote from: Rick Bayless

Yucatecan Black Bean Dinner
Serves 6 as a meal

Recipe from Season 5 Mexico - One Plate at a Time
INGREDIENTS
  • 1 pound (about 2 1/2 cups) dry black beans, picked over to remove any stones or debris
  • 1 1/2 to 2 pounds boneless pork shoulder, trimmed of extraneous fat and cut into 2-inch cubes
  • Salt
  • About 3 tablespoons fresh pork lard or vegetable oil
  • 2 medium white onions, thinly sliced (divided use)
  • 2  15-ounce cans of diced tomatoes in juice (preferably fire-roasted), undrained
  • 1 to 2 habanero chiles, stemmed
  • 1 1/2 cups rice, preferably medium-grain
  • 6 garlic cloves, peeled and finely chopped
  • 1 large ripe avocado, peeled, pitted and sliced for garnish
  • Sprigs of cilantro, for garnish
  • 3 limes quartered, for garnish
  • About 1 cup xnipec salsa (optional) (recipe below)

DIRECTIONS
  • The beans.   Rinse the beans, then scoop them into a large (6-quart) pot (preferably a Dutch oven or Mexican earthenware olla) and add 2 quarts water. Bring to a boil, then reduce heat to medium-low and simmer, partially covered for 1 hour.

  • The pork.   While the beans are cooking, sprinkle the pork liberally with salt. In a very large (12-inch) skillet, heat 1 tablespoon of the lard or oil over medium-high, and brown the pork on all sides in an uncrowded layer - it'll take about 10 minutes. (With a smaller skillet you'll have to brown the pork in 2 batches.)  Remove the pork to a plate and set the pan aside.  When the beans have cooked an hour, add the pork to the pot, along with more water, if necessary, so that everything is submerged.  Partially cover the pot and continue simmering, until meat and beans are tender, about an hour more.

  • The tomato-habanero sauce.   Return the pork-frying skillet to medium heat and drizzle in a little more lard or oil, if necessary, to coat the bottom. Add half of the sliced onion and fry until golden, about 7 minutes. In a blender, coarsely puree the tomatoes and the juices.  Now, either cut a slit in the side of the habanero(s) - this will give you some habanero fruity flavor without much heat - or cut the habanero(s) in half.  Add to the onions along with the tomato puree, then simmer, partially covered, stirring often for 10 minutes or so, until reduced to the consistency of a thick sauce (it shouldn't be dry). Taste and season with salt, usually 1 teaspoon.

  • Finish the beans.   When the beans are tender, scrape half the tomato sauce into them, add a little more water to the pot, if necessary, to ensure that the pork and beans are nicely covered with liquid. Taste and season the beans with salt, usually about 1 1/2 teaspoons.

  • With a large spoon, carefully remove the pork from the beans and transfer it to an ovenproof dish, cover with foil and keep warm in a low oven.  Pour the beans into a colander set over a large bowl, return the beans to the pot and measure 2 1/2 cups of the broth into a saucepan to use for the rice.  Return the remaining bean broth to the beans.  There should still be enough broth to yield somewhat soupy beans; if not add more water.
  • The rice.    Add 1/2 teaspoon salt to the pan of bean broth and set over medium heat.  In a medium-size (3-quart) saucepan, heat the remaining 2 tablespoons of the lard or oil over medium.  Add the rice and remaining onion and cook, stirring regularly, until the rice turns from translucent to milky-white, about 5 minutes. Stir in the garlic and cook a minute longer, then pour in the hot bean broth. Stir once, scrape down any rice kernels clinging to the side of the pan, cover and cook over medium-low for about 15 minutes; uncover and check a grain of rice - it should be nearly cooked through. If the rice is just about ready, turn off the heat, re-cover and let stand for 5 to 10 minutes longer to complete the cooking.  If the rice seems far from done, continue cooking for 5 minutes or so, retest, then turn off the heat and let stand for a few minutes more.

  • Serve.   When you're ready to serve, reheat the tomato sauce and remove the habanero chiles.  Ladle the beans into six small bowls.  Spoon the rice onto each of 6 large warm dinner plate and nestle the pork in the center.  Spoon a little of the warm sauce onto one side of each plate.  Onto the other side, arrange a few slices of avocado.  Garnish with sprigs of cilantro.  Serve right away, passing the lime wedges and chopped xnipec salsa, if you wish.
To make about a cup of xnipec salsa:
  • 1/2 small red onion, finely chopped
  • 1 tablespoons fresh lime or sour orange juice
  • 6 radishes, chopped into small dice or matchsticks
  • 1/2 fresh habanero chile, stemmed, seeded and finely chopped
  • A dozen or so large sprigs of cilantro, chopped
  • Salt

Scoop the onion into a strainer and rinse under cold water.  Shake off as much water as possible, then transfer to a small bowl and stir in the juice.  Add the remaining ingredients, season with salt, usually about 1/2 teaspoon, and it's ready.
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Daniel

BBQ is all the same basic idea.  Throw some meat onto the fire, cover, get drunk, pass out, wake up and 14 hours later, eat.  This is not a highly refined art form.

Keg FAQhttp://bubbakeg.com/bboard/index.php?topic=2013.0
Shawn W
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« Reply #10 on: February 22, 2011, 12:15:57 AM »

This recipe is really popular on another board:
http://tvwbb.com/eve/forums/a/tpc/f/5290021414/m/5670069613

Not tried myself ... but it's along the lines of what I do. Doctor to your own flavor interests. I can't abide canned apple pie filling so I use fresh grated apple instead. I LOVE ham sausage, cooked bacon and if available some pulled beef or pork in my beans.

Best advice I can give is put your beans on below your pork or beef in the final stages so you get some rended fat from the food in your beans (ribs, brisket, pork should or picnic etc). Give the beans a couple hours at least for example in the 250ºF range. Stir once or twice, stir before serving.
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uncle
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« Reply #11 on: February 22, 2011, 05:35:44 AM »

heres one tried and was very good i got it at all recipes, had very good reviews

http://allrecipes.com/Recipe/Old-Settlers-Baked-Beans/Detail.aspx
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Boat-n-BBQ
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« Reply #12 on: February 22, 2011, 05:54:44 AM »

Can't have to many bbq bean recipes Wink
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Smokin in Peosta
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« Reply #13 on: February 22, 2011, 07:47:16 AM »

Can't have to many bbq bean recipes Wink
I agree.
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Mike
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« Reply #14 on: February 22, 2011, 04:28:30 PM »

  Toot Toot...  Grin
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