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Found 10 results

  1. My go to bean recipe when doing barbecue meats. Delicious slow smoked baked beans made from scratch using dry beans and homemade sauce. You'll never use canned beans again! Ingredients: 1 lb dry white beans (Navy or Great Northern) 1 Onion, Sweet, chopped 1/2 cup cider vinegar 6-12 oz hard cider, pale ale, or other beer 1/2 cup turbinado sugar (or brown if none) 12 oz tomato paste (or 1 qt roasted canned tomato sauce) 12+ oz water (if using tomato paste or as necessary) 3/4 cup molasses 2 tsp salt 1/2 cup dijon mustard pepper sauce (Tabasco) pieces of pulled pork or cooked brisket (with bark) 4 anaheim peppers, minced (or 1 poblanos or 1 jalapenos) ~1 cup fat separated pork shoulder or brisket drippings. 1/4-1/2 cup bourbon (optional) Instructions: 1) Soak beans under a few inches of salted water (3 Tbsp/gallon ratio) for several hours until double/triple in size. Drain. 2) Simmer 1.5 hours in salted (.5-1 tsp) water or until soft. Drain. Use Below Meat Method: 3) Add & mix beans with all other ingredients (less the meat & drippings) to an aluminum half tray pan or dutch oven. Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven. 4) Add enough water to cover beans by a half inch. 5) Place directly under whatever meat you are smoking to begin collecting drippings from the meat. 6) Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time. Or Use After Meat Method: 3) Add & mix beans with all other ingredients (including the meat & drippings) to an aluminum half tray pan or dutch oven. Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven. 4) Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.
  2. Aaron Franklin BBQ Pinto Beans: Ingredients: 1 pound dried pinto beans 1/4 medium yellow onion, diced 1/4 cup chili powder 1 1/2 tablespoons kosher salt (*see note below) 1 tablespoon black pepper 2 teaspoons onion powder 2 teaspoons garlic powder 1/4 teaspoon ground cumin 1 cup chopped smoked brisket 8 cups water Instructions: Rinse the pinto beans and remove any rocks or debris. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 8 cups of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour. Stovetop method: To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) Make sure the beans and ingredients are covered by an inch and a half of water. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour. After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours. Slow cooker method: As above but after soaking, cook covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours. Baking method: As above but use a cast iron dutch oven and bake in an oven or kamado at 350 F. Check for doneness after two hours and then finish for up to an hour uncovered as needed. I made these using the baking method and they came out perfect - the beans didn't turn to mush and they absorbed a great deal of flavor. I didn't have any brisket so I used some smoked, pulled chuck that I made for some TexMex and it tasted great. *Note: Be mindful of the salt; the bark on the meat contains a lot of seasoning so add the salt at a couple of points in the cooking process and taste after each addition. And of course know that Morton's Kosher salt weighs almost twice as much as Diamond Crystal (by volume). For example, 1 tbls of Diamond Crystal weighs 135 grams but 1 tbls of Morton's = 250 grams (!!). I recently switched to Morton's and until this box is done, I'm having to re-calibrate on salt content in some recipes.
  3. I haven’t been reading or posting on the board much the last 2 to 3 weeks (sorry about that) as we’ve been super busy getting ready for my oldest brother and sister in-law to come out for a week on vacation. For me to take a vacation I must put in crazy hours before and after it. (Before the vacation to make sure everything is done and after to catch up on everything I was able to put off and everything that came in while I was gone) Well, now that they are on the plane flying back to Oklahoma, and I can breathe again, I’ll post some pictures of our vacation. They were supposed to fly into John Wayne on Friday the 10th but the plane they were on had some mechanical problems. They sat on the tarmac for a few hours and then were asked to de-plane. They were told that they would not be able to fly out that day. My brother asked if they could make any flights to Southern California. They were told that they had a flight into San Diego but why would that matter? He told them that I lived in the San Diego area and could pick them up so they reluctantly rerouted them to San Diego. He called us to tell us of the change in plans and we picked them up at San Diego International at 11:30 P.M.. Unfortunately they were missing the checked bag from the first plane. They had planned on staying with one of my brothers in the L.A. area. (Obviously that didn’t work out) We were going to meet up with them half way between us at the Dana Point Marina but because of the missing bag we ended up BBQ’ing at my place. Remember this cook? I wanted to recreate it for this get together. I had cooked up a Pork Picnic roast and the sausage for the Peach Bourbon Baked Beans on Friday. Here’s the Picnic ready to get rubbed down. As I was skinning it Husker didn’t know what to think so he started barking at it. Now some Molasses and rub. Got the kamado filled up, added some Peach wood chunks and lit it. Let it heat up to 220 and put everything on. Once the bark had set and the IT reached 165 I placed it in an aluminum pan with some apple juice and BBQ sauce, covered with foil and put it back in. (I bumped up the temp to 310) And here it is pulled and ready for the sliders on Saturday. On Saturday morning I made the Peach Bourbon Baked Beans. Here are the bacon, onion and bell peppers getting happy. Add the sausage, garlic and bourbon. Add everything else and on the kamado with some Peach wood. And they are done. Here is my brother and myself making some ABT’s On the grill. No plated shots (much too busy) but after we ate, the four brothers are able to visit. (All four of us had not been together for 16 years) It was a beautiful day of family, great food and visiting. Thanks for looking.
  4. With Football in full swing I wanted to make some Football / Tailgate food. Also shmckdc recently made some Wampus Peach Bourbon Baked Beans and made me want them again. (Recipe is here: http://www.kamadoguru.com/topic/10231-t-bone-steak-with-bourbon-sauce/?hl=wampus) I gathered up most of the ingredients. Smoked some sausage with some peach wood. Browned the bacon. Added the onion and bell pepper. Added in the crumbled up the sausage. Added the bourbon and the garlic, stirred and let that caramelize. Took it off the heat and added remaining ingredients to it and mixed thoroughly. Placed in the kamado (at 225) and smoked (I added some Peach wood chunks) for 3.5 hours, stirring occasionally. Stir after 1 hour And done after 3.5 hours Pulled out a package of leftover pulled pork from this cook. Plated up with some sliders on Kings Hawaiian rolls , cole slaw and a Rogue Hazelnut Brown Nectar Ale. Spoon Shoot Money Shot. Off the charts good!
  5. Killer Kamado Baked Beans & Ribs After reading a great post by @DerHusker (http://www.kamadoguru.com/topic/10231-t-bone-steak-with-bourbon-sauce/?hl=wampus) my wife & I were inspired to make 'Wampus’s Award Winning Peach Bourbon Baked Beans' as per DerHusker's ingredients & steps listed on the post. There were a few variants from the posted ingredients (we used Great Northern beans, Tennessee Pride hot sausage, yellow bell pepper, Famous Dave's Sweet & Zesty BBQ Sauce, Jack Daniel's bourbon, ground Chipotle pepper) I also had a rack of baby back ribs, and a rack of pork spare ribs which I trimmed St. Louis style. Both racks were seasoned with Dizzy Pig's Dizzy Dust. We got the ribs on the grill and allowed them to smoke for about an hour. At that point I added the pork fatty and let it smoke an hour. The beans were ready to go at this point so I placed them directly on the heat deflector so they could catch some of the delicious drippings from the ribs as they cooked. The babybacks were done after 5 hours total time. We sauced the spares at 5.5 hours with a homemade KC-style BBQ sauce, and the spares were done after 6 hours. The beans sat underneath everything until the spares were done - about 4 hours total for them. The ribs turned out just right - not falling apart but extremely tender and moist. IMO the best ribs I've cranked out to date. And the beans - OMG the beans!!! I gotta hand it to DerHusker - he was absolutely right when he commented that his wife said the Peach Bourbon Baked Beans were "Off the Charts!". They were indeed excellent. My wife said "They were the best baked beans ever!" and she does not really care for beans to begin with. I think she had 2 servings the night we cooked them I did not document the entire cook but got a few shots of everything...except the finished baby backs. I ended up eating most of those while I waited for everything else to cook. Thanks for looking
  6. Im cooking up some ribs tomorrow and my fav side dish is smoked baked beans.Im looking for a recipe that is not over sweet(like a lot of beans can be) Thanks Ronan
  7. For the Fourth - An American Outdoor Grilling Experience - Spiral Cut BBQ Sauced Dogs, Baked Beans, Potato Salad, Fresh Lemonade, & Watermelon Happy Fourth of July 2014 From the Smokehowze Clan Had to do a traditional good old American Fourth meal With Fresh Squeezed Homemade Lemonade (using Equal sugar substitute) We will get out the Woodford Reserve bourbon later. And of course you gotta have fresh watermelon for dessert Have been advised by the doc to cut back on salt and fats so this cook had to compensate for the salt/fat in the hot dogs and we did that in the potato salad as you will see. Gotta Have Some Baked Beans The baked beans were cooked on Big(Red)Joe in my father’s day gift – the Lodge 3 qt casserole. Baked beans, onion, green bell pepper, garlic , a bit of ground smoke chipotle powder, and a couple of the beef hot dogs cut up and tossed in. Cooked open lid at about 375 indirect for just under an hour stirring occasionally and checking moisture content. Added a big chunk of hickory wood to get some smoke into the beans. They turned out fantastic! Kamado Baked Beans On Big(Red)Joe – hey the casserole matches ! Kamado Baked Beans Cooking Nicely Beans Are Done! Now What About That Potato Salad? Mrs. Smokehowze turned her attention to the potato salad fixins – the usual suspects besides potatoes – chopped red onions, celery, hard boiled eggs and some parsley. We decided to skip a mayonnaise base and instead invented this greek yogurt based dressing - gotta say it is really good. There was no salt added to the potato salad. You might want to add just a small bit – but it really can get by without it. Here is the recipe: Smokehowze’s Greek Yogurt Potato Salad Dressing 7-4-2014 2 ½ cups Greek Yogurt 5 tsp Dijon Mustard (I used Grey Poupon) 3 - 4 tsp olive oil 2 tsp Sriracha ½ tsp black pepper ½ tsp sugar Splash white wine vinegar over potatoes to taste after mixing in the dressing – it really perks the flavor profile. If it seems to not be creamy enough after folding onto the potato salad base (we had a very large bowl full and I actually made 1 and ½ batches of dressing) add up to 1/8 to 1/4 cup water. Flavor develops better if the whole batch sits in the fridge for a few hours. A Tasty No Mayonnaise Potato Salad - and no we will NOT call this a French Potato Salad! Now for the hot dogs -- I used the Costco Kirkland house brand ¼ each all beef hot dogs. Took six of them and spiral sliced them. On the spiral cut dogs I used my Mama’s Smokehowze BBQ sauce I have been re-developing from one of my mother’s old hand written recipe scraps. Cooked the dog at 375 indirect as that was how I was setup from the baked beans and I was being lazy. Plus I did not want sauce on the spiral dogs to burn. Refeshed with a hickory and pecan wood chunks. To get a grilling effect I moved the dogs over near the edge of the deflector near the end of the cook and let the extra hot air stream do its magic. Dogs were cooks for about 15-18 minutes with the last 5 minutes or so on moved to the edges. Must watch them carefully when you do that. The Dogs Go on Big(Red)Joe The Spiral Cut Sauced Dogs Also cooked some just plain and ordinary ones just because. Another picture of a great all American Fourth of July Hot Dog Hope you enjoyed this virtual visit to our Fourth of July!
  8. I made this recipe last night, it is really easy and really the best beans I've ever had. I highly recommend it. http://allrecipes.com/Recipe/Pats-Baked-Beans/Detail.aspx?event8=1&prop24=SR_Thumb&e11=baked%20beans&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i1 Like others in the comments section, I didn't use Garbanzo Beans, used a can of white beans instead.
  9. A Pastrami from a Corned Beef Cook with Kamado Pork-N-Beans, Kamado Corn Bread and Crawfish Boil Potato Salad. Bought an 8.3 lb corned beef at Costco a while back and I decided to do a pastrami cook with it. I have done pastami from a raw brisket start before and I just wanted to compare that to a short cut approach. This pastrami was good but the favor profile on the meat itself when I did my own cure was deeper and more pronounced in its elements. Soaked the corned beef in water for a day (which may have been too long of a soak) and then dried it, coated it with Steen's cane syrup and a typical pastrami seasoning rub. I decided to coat the meat with the cane syrup and not put brown sugar in the rub. I will say that worked well based on the end result. Cooked the meat indirect at an average temp in Big(Red)Joe of 250 degrees. At 170 degrees internal, I foiled the meat and bumped the cook temp up to 350 as the clock was ticking towards dinner time and took it to roughly 200-205 internal where it tested tender all over. Utilized hickory wood for flavor. The meat was a hit. Tender, juicy, and a flavorful pastrami bark. When the meat was in the foil stage, added some canned pork-n-beans to cast iron skillet and set that in Joe. When the pastrami was removed it was towel wrapped in the foil, The beans were foil covered and set in the kitchen oven (off) to stay warm. We had more cooking to do on Joe! As I had some pork chops needing to be cooked, we pulled the deflector, cranked Joe to 425 and quickly grilled the pork loin chops for dinner tomorrow as it will be a busy day and a head start on dinner would be helpful. My son mixed up some cornbread adding to it some corn cut from the cob that had been cooked in the pot during the Saturday crawfish boil for a flavor twist. Went back to indirect setup in Joe and cranked him up to 450. Baked the cornbread in the family cast iron cornbread pan. Greased the skillet with leftover bacon grease. Whoooo Hooo!... Earlier in the day, I made potato salad from extra red potatoes I had tossed in the crawfish boil pot for this purpose. Added onion, celery, green onion, chopped mini-sweets red, orange & yellow peppers, mayo & vinegar and a splash of hot bacon grease. A really really great meal. Meat was excellent, beans had a nice hint of smoke, cornbread had that outdoor cooking fire touch, and a great potato salad along with a green salad made a full and well rounded plate. Add some of the Steen's cane syrup for the cornbread and it is a BINGO. Here are the photos of the plate and the cook: A delicious meal mainly cooked on Big(Red)Joe The rub seasoned meat ready to hit the grill Meat foiled and pork-n-beans are cooking Meat ready to slice Corn bread is done Beans are done Slicing the Meat A nice picture of some more else good tastin, tender, and juicy meat! You drooling yet? Hope you enjoyed this cook as much as we did
  10. I'm entering another Throwndown where the I have to use some form of alcohol in the dish. I decided to use it in all three of the items on my plate. First I made: Wampus’s Award Winning Peach Bourbon Baked Beans. (I did this the day before hand) Here are the Ingredients: 3 cans(15 oz.) of Great Northern Beans (Drained and rinsed) (Note: I couldn’t find Great Northern Beans so I used Cannellini Beans) 4-6 slices of thick sliced bacon (I used Maple) 1 lb. JD Maple Sausage log (Smoked) (Note: I couldn’t find Maple so I used regular) 1 med. onion (diced) 1/2 bell pepper (I used red but Wampus uses orange or yellow) 1 1/2 cans (15 oz.) of peaches in syrup (Wampus uses Peach pie filling which I couldn’t find) 1/2 cup brown sugar 1/2 cup Famous Dave’s Apricot Bourbon BBQ Sauce (Note: I couldn’t find this so I used Cherry BBQ Sauce) 2 tbs. Worcestershire sauce 1/3 cup Bourbon 1 clove garlic (minced) 2 tbs. yellow mustard 1 tbs. rub of your choice 1 tsp. ground Cayenne pepper (Optional) (I used Chipotle) Required photo of Bourbon Cooking Instructions: Smoke Fatty (I used Peach wood and it can be smoked well before), crumble or dice. Brown Bacon in skillet (about 1/2 way). Add onion & pepper and cook until just caramelized. Slowly add bourbon & garlic and simmer until caramelized. Remove from heat and add remaining ingredients to skillet, mix thoroughly. Put in pan and place in smoker (at 225) and smoke (I added some Peach wood chunks) for at least 2 hours, stirring occasionally. (4 hours is better) Stir after 1 hour And done after 3 hours The next day I start preparing some Brussels sprouts. Here are the ingredients. (Notice the Black Mountain Zinfandel) Fry up some bacon until crisp. Dice or crumble this and reserve to add later. While that is cooking I clean and quarter the sprouts. Place in a bowl and drizzle with OO and then some fresh ground pepper. Next take a ¼ red onion and 2 cloves of garlic and cook until soft. (I used the pre-minced garlic so I used 2 tsp.) Next add the Zinfandel (any red wine will do) and let it simmer for 3 minutes. Now add the sprouts trying to face them down in the sauce. Add the bacon, flip every couple of minutes and cook until somewhat soft. And now for the main course, T-Bone steak with Bourbon sauce. Here are the ingredients. Take the steak and press in some garlic, fresh ground pepper and some sea salt. Place in kamado (at 300) on indirect side until it reaches an IT of 115. While that’s cooking make up the Bourbon sauce. Melt ½ stick of butter and then add ½ a diced onion and a 1 tsp. of garlic and let caramelize. Now add 2 tbsp. of Worcestershire sauce, ¼ cup of Bourbon, 1/2 tsp. of mustard powder and a dash of Sriracha and let this reduce to half. Once the steak gets to 115 remove and loosely wrap in foil. Open up the vents and let the kamado come up to searing temps. (I was at a dome temp of 600 so the grill was around 700) The flash went off so you can’t see the fire so I’ve included 2 pics. On it goes for 3 minutes per side. Love this shot! Plated shots with a Leinenkugel Vanilla Porter. My wife, who hated Brussel spouts liked these and she said that the Peach Bourbon Baked Beans were "Off the Charts!". Ooooh Yeeeeah!
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