Say again Tim, can you explain please?Looks like it's moving along. Ask the connective tissue is rendering out during your stall. This is why low and slow can make cuts like shoulder so tender. Keep smokin!
I do something similar for my smoked bbq beans... but instead of adding sweetness, I add heat.
Here is the bean recipe I used, was so good:
These beans were so good, a hit among the whole crew I had here.
I put the beans in for the last 2 hours of cooking,
then another hour at the end by themselves after taking out the butts.
After that I turned the MES off but left the
beans in to stay hot until I was ready to serve.
So I had 14 people and had plenty of bean with leftovers with these amounts.
3 large cans (28oz) of Bush’s original baked beans
Olive oil
1/2 cup brown sugar
1/2 cup yellow mustard
3 tbsp garlic, minced
3 slices of maple bacon, cut in one inch sections
1/2 cup apple pie filling, rough chopped
Saute the garlic:
Throw in a little olive oil and garlic into a pot and get the garlic sweating over medium heat.
Add in the brown sugar and a little more olive oil, the sugar just soaked it up.
Chop up the apple pie stuffing into smaller chunks. Then add the chunks and cook them down a bit.
After the garlic, brown sugar and apple simmers for a few minutes, add the mustard and mix thoroughly.
I used a disposable foil tray, but used 2 of them to help support the beans.
Drain about the first 1/4 of bean sauce off the top of the cans of beans.
Pour the beans into the foil pan and add the mix and stir. S and P to taste. Bout 1/2 Tbs each.
Cut the bacon into 1" squares and place on the top of the beans,
leave little space between each piece of bacon so they don't insulate each other and cook through.
I placed my pan under the butts during the last 2-3 hours of cooking time. No less than 2 hours, the beans need to cook down some, 3 or so hours can't hurt.
Enjoy!!!
when I saw bush's baked beans I immediately looked at your location.... of course, Michigan! I'm a HUGE bush's fan myself. usually I don't even bother doctoring them up.... but it doesn't hurt. their grilling beans are fantastic in most flavors.
Here is the bean recipe I used, was so good:
These beans were so good, a hit among the whole crew I had here.
I put the beans in for the last 2 hours of cooking,
then another hour at the end by themselves after taking out the butts.
After that I turned the MES off but left the
beans in to stay hot until I was ready to serve.
So I had 14 people and had plenty of bean with leftovers with these amounts.
3 large cans (28oz) of Bush’s original baked beans
Olive oil
1/2 cup brown sugar
1/2 cup yellow mustard
3 tbsp garlic, minced
3 slices of maple bacon, cut in one inch sections
1/2 cup apple pie filling, rough chopped
Saute the garlic:
Throw in a little olive oil and garlic into a pot and get the garlic sweating over medium heat.
Add in the brown sugar and a little more olive oil, the sugar just soaked it up.
Chop up the apple pie stuffing into smaller chunks. Then add the chunks and cook them down a bit.
After the garlic, brown sugar and apple simmers for a few minutes, add the mustard and mix thoroughly.
I used a disposable foil tray, but used 2 of them to help support the beans.
Drain about the first 1/4 of bean sauce off the top of the cans of beans.
Pour the beans into the foil pan and add the mix and stir. S and P to taste. Bout 1/2 Tbs each.
Cut the bacon into 1" squares and place on the top of the beans,
leave little space between each piece of bacon so they don't insulate each other and cook through.
I placed my pan under the butts during the last 2-3 hours of cooking time. No less than 2 hours, the beans need to cook down some, 3 or so hours can't hurt.
Enjoy!!!
Haha, Fo sho...
when I saw bush's baked beans I immediately looked at your location.... of course, Michigan! I'm a HUGE bush's fan myself. usually I don't even bother doctoring them up.... but it doesn't hurt. their grilling beans are fantastic in most flavors.