onetoeddogbrewery
Well-Known Member
Haha. We already banned him from experimenting. He's better off sticking to the classics.
smoked bourbon baked beans
Well I was reading the New Post section and was surprised to come across this thread.. I was like WHAT, am I on the wrong website. LOL
I'm a newbie to brewing and as of today I'm into my first week of fermentation and excited that all is going well.I've smoked meats for over 30 years and just last year built up a great smoker from a hospital blanket warmer. Hardly a week goes by that my daughters don't call and ask what I'm smoking this weekend. It will be interesting to sit down to a rack of ribs and enjoy them with my own home brew.
Great web site here and love reading and learning so many things from this group of home brewers. I wish 30 years ago I would have had the internet so I could have shared and learned things unlike the trial and error method back then.
Happy brewing and smoking to all of you.
Welcome!
So..........
Watcha smokin' this weekend?
Big archery nut,
Welcome to the group!
I got my smoker fixed this weekend. Did some wings last night to break in the new element. Might do a bacon blanket wrapped backstrap this evening.
Cheers!!!
Deacon
Whoa whoa whoa. I'm gonna need a recipe for that.
Thanks to you.
My girls and wife love my wings in the smoker. Can beat a backstrap in the smoker either. Is it venison? Either way yum yum. Good luck with it.
Sure thing! It's one I found on the 'net a while back, and I love it.
6 strips of thick cut bacon, or use some old BBQ ribs, pork, etc.
2 medium onions, coarsely chopped
1 red bell pepper, coarsley chopped
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) white kidney beans, drained and rinsed, o
1 can (15 ounces) black beans, drained and rinsed,
3/4 cup sweet BBQ sauce
4 tablespoons molasses, any grade
1/4 cup Kentucky Bourbon or Tennessee whiskey
2 teaspoons dry mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
I also add roughly 1/4 cup of maple syrup to mine as well.
If you don't want all the "other beans" the regular old navy beans is what I use most of the time to keep it simple. I will toss in the kidney beans majority of the time, as I think they make it thicker once it starts to cook up.
They will take around 2-3 hours in the smoker at around 250-275.
Cook the bacon slightly before you add it to the top. Sometimes I'll half cook it and cut it up and mix it IN the beans and let it cook in there and render the fat off of it.
I like to put them in a deep cast iron skillet and put it on the grate, then I use a tall grate extended in my BGE and put my meat on the top of it. So the meat drips all it's rubs and fat and juice into the beans as well. Works great as they all can cook at the same temp.
Most of the stuff in there is already cooked, aside from the bacon. So let it ride, and soak up the smoke and juices, and stir it around to your liking. Much like BBQ, it's a feel/texture/taste thing!
Well I was reading the New Post section and was surprised to come across this thread.. I was like WHAT, am I on the wrong website. LOL
I'm a newbie to brewing and as of today I'm into my first week of fermentation and excited that all is going well.I've smoked meats for over 30 years and just last year built up a great smoker from a hospital blanket warmer. Hardly a week goes by that my daughters don't call and ask what I'm smoking this weekend. It will be interesting to sit down to a rack of ribs and enjoy them with my own home brew.
Great web site here and love reading and learning so many things from this group of home brewers. I wish 30 years ago I would have had the internet so I could have shared and learned things unlike the trial and error method back then.
Happy brewing and smoking to all of you.
Aye! My first kill. Only took me 13 years! Waiting on the sausage from the processor still.
Looks like that pork bone slid right out. That's the way. I'll be it shredded easily. With the slaw, it looks great. I'm getting hungry just seeing that.
May try our first brisket this weekend.
give yourself plenty of time cooking the brisket, especially if you plan on making burnt ends with the point.
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