Hey anyone do bush baked beans.I plan on putting them in with the ribs and bacon on the top shelf.How long is long enough for the beans to be smoked.Also i am putting onions mixed in the beans too.
I have done beans. I put them in a pan under the meat and let the fat drip off the meat into the beans. I smoke them along with the meat. They were ok but I have had better luck stirring pulled pork into the beans while slow cooking them on the stove.
Putting a good amount of pulled pork in beans makes them really hearty and smokey. I freeze small bags of pulled pork just for this reason. You can drop a frozen block right into the beans while you cook them on the stove.
The Grillin Fool
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by GrillinFool</i>
<br />Putting a good amount of pulled pork in beans makes them really hearty and smokey. I freeze small bags of pulled pork just for this reason. You can drop a frozen block right into the beans while you cook them on the stove.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Excellent idea GF! I've got some pulled pork that I vacuumed sealed and froze a few weeks ago. I love's baked beans, so I'm going to give this one a try for sure. [:p]
Bubbagump
bubbagump,
Here is another baked bean recipe for you to try.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1831
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="2"><b>Doug</b></font id="size2">
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by jaeger</i>
<br />bubbagump,
Here is another baked bean recipe for you to try.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1831
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thanks Doug. This recipe is close to the recipe my mother used when making baked beans. She used Van de Kamp pork and beans instead of the Bush beans and didn't use the maple syrup. Other than that everything else was the same.
I like the idea of using Bush beans as they're much more flavorful right out of the can and the syrup sounds like a nice addition. I'll have to give this one a try too. [:)]
Bubbagump
Well i did the bush bean with onions and pepper on top.AAA++++.Very good smoked 31/2 hours nice.[:D][:D]crowd pleaser.[:p]
This all sounds real good guys but BE CAREFUL! We don't want all you folks eating beans at the same time in the same area. Mother nature needs time to (clear the air)! Sorry, just couldn't help it.[:o)] Good looking recipes. I'll be trying them for sure. Thanks for sharing everyone.
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Well my honda accord will run on this gas very well its the next gen of auto next to the hybrid cars.Just have to find a way to contain it.LOL[:p]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by iceman</i>
<br />This all sounds real good guys but BE CAREFUL! We don't want all you folks eating beans at the same time in the same area. Mother nature needs time to (clear the air)!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Good advice. This may accelerate global warming. [:D]
Bubbagump
Hi Fellow Smoke Heads!
I am going to do about 18# of pork butt this weekend, and thought I might try beans underneath to catch the drippings while I smoke. I know it has been done before, but trying it for the first time.
I picked up a large can of Bush's beans, and will place on lower shelf. With bacon raining down on pork and then the drippings into the beans, should be pretty tasty. Going to also smoke some onions on the open shelf space, and thought I would dice it up, along with the smoked bacon from the top shelf once smoke is completed.
Suggestions and feedback? Tried this? How was it for you? Leave the beans in for the entire smoke? I usually allow 24 hrs in the smoker for the low and slow cook. Think the beans should be in for the duration too?
Sorry I have been on the down low. Just started working nights awhile back, and with the 1 hr and 20 min commute one way, then my 1-1.5 hr swim on the way home in the a.m., just been checking the posts once in awhile to see what people are doing these days.
With trying to get some sleep, and spending some quality time with the little woman, not as much time in the day left.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Well ive done these bush beans with the onions chopped in and pepper mixed in all together and smoked for 4 hours this is way plenty. the taste is not overpowering.I wouldnt smoke them any longer then that but like everyone says here to each is own.The four hours was plenty and thats the reaction i got when serving them to folks.I used LIGHT pucks apple alder I think the hickory and mistque would be more power taste to them in a shorter time.
(http://re2.mm-a1.yimg.com/image/392295882%5D)
I was going to leave them in for the entire 24 hrs so pork butt and bacon would drip into beans. I only apply smoke for 4 hours on anything I do as maximum time. Anyone left the beans in for the entire time?
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Sounds like they would dry out even if under the meat [V]
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
That's a valid point Jeff, but under the butt-rain, they might stay good. I don't know, it's one of those try-it-and-see moments. Hopefully Bill reports the results & his recommendations for tweaking the process.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I will only be smoking at 205°F. Think they will still dry out?
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Bill,
Beans will get crunchy after a while even if they are cooked at low temps. give it a whirl as canned beans are pretty cheap. I could be wrong as this is new territory for me. I do know the bean recipe Olds posted before rocks but it is a different dish[:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />I will only be smoking at 205°F. Think they will still dry out?
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Bill,
Sounds like a good idea, but 24 hours is a long time, and most dehydrators work at a temperature of 140; so there is a possibility of at least the top layer drying. I would give them an occasional stir, or at some point cover with foil. I'll be interested in learning how this went.
Well, I did the pork starting at 5:00 p.m. Friday afternoon, and it came out of the smoker for FTC at 5 p.m. on Saturday. The beans were left in for approximately 8 hours, and the taste was pretty intense. The bacon and the pork dripping into the beans was a good idea. I think I will probably add some of the butt to the beans to add to the chopped up bacon that came from the top rack - 1 lb raining down for 8 hrs. Next time probably 4 hours is enough. I stirred them twice during the smoke, once at 4 hours and again again at 6 and 8. Decision to take out at 8 hrs.
As usual, pork butt was great. I sure do enjoy the pulled pork half of a sandwich...get full to the top with just half a roll and about 4 oz of butt. Definitely going to vacuum pack and freeze.
Post surgery on my stomach, my capacity is only a little more than size of an egg. Still enjoy the taste, just can't eat any more than a little at a time.
I like the new website...sure is a lot easier to search for stuff!
Bill
Bill;
I think I will give one a try. Thanks for reporting back on how the bake beans came out.
I haven't had time to check out the site that much. For myself, it's going to take a little time to get use to, but I already observed it is much faster. I know I am going to go overboard (at least occasionally) with the editing tools. 8)
Bill
Those sounds like some great beans. Did you use the enitre smoked 1lb of bacon in the beans? Was the liquid loss something to worry about?
No real loss of fluid to speak of. Actually with all the fat going down, glad I removed some of the beans to allow room for the (gasp!) fat that was in the beans. ::) ;D
Bill
So much you had to skim? Or it blended in Ok.
Sure, Pig Fat rules. But to much and it begins to taste like just Pig. A goot baked beans has many complex and rich flavors.
Thanks again for the review...