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
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.
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.
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.
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.
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.
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.