Dutch's Baked Beans variation

Discussion in 'Side Items' started by steelcowher, Oct 18, 2007.

  1. I tried his baked beans awhile ago and was very impressed.The last time I was preparing them i was short a few ingredients and improvised with some tasty results..Firstly, i was a bit short on bacon, so i said I added 4 links of spicy Italian sausage (chopped of course). Also, i went a little heavier on the peppers and habanjero ( i looove heat). Though it wasn't a major deviation it came out notably different than the original. Next time i serve a large group i plan on preparing the original and my spicier variant. (variety is what life's all about eh?)...Oh BTW cooking times are the same unless you want the italian sausage to have a crumblier texture (in which case cook for 45 min longer)
     
  2. short one

    short one Smoking Fanatic OTBS Member

    You will find that there are a lot of varied recipes for Dutch's beans here on the forum. We don't all have the same taste, and folks here love it when some on comes up with a new twist to add flavor to food. As you read through the forum you will find that folks here love to be creative and try new things.
     
  3. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    It always seems to center on that one recipe, tho. That's the center of the smoked bean universe...oh boy[​IMG]
     
  4. squeezy

    squeezy Master of the Pit OTBS Member

    As I have mentioned elsewhere here, I used Mango instead of pineapple also leftover pulled beef or pork is great in it as well.
     
  5. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I use smoked rib skirt meat in mine, that really adds a nice flavor. Plus, I use pineapple slices chunked up, reserving 3 whole slices to lay on top of the beans for "presentation"...
     
  6. deer meat

    deer meat Smoking Fanatic OTBS Member

    When I do the wicked beans, I use a whole one pound package of bacon instead of a few pieces[​IMG]
     
  7. backlash

    backlash Newbie

    I sometimes add pork or brisket, but I always add sliced hot links.
    I've been workn on my bean recipe for nearly 20 years, and I can't remember ever even once measuring anything.[​IMG]
     

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