- Jan 6, 2011
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- 4,704
Since my last brisket and rib smoke I have had several request for my Smoked Bake Beans I thought I had posted it before But here it is,
Gary’s Baked Beans
1 - Lg. can 55 oz. Pork and Beans plus 2 reg. cans
½ pound of bacon
1 Lg. onion
1 – 2 Jalapeño peppers
1 ½ - Cups brown sugar
1 ½ to 2 cups (Favorite BBQ sauce) Sweet Baby Ray’s is good
2 – Tb. Worcestershire sauce
1 – Tb. Black Pepper (coarse ground) I like a little more
2 – tsp. garlic powder
1 – Tb. of Tony’s Tony Chachere’s
Good squirt or drizzle of Honey
Salt to taste
I start by cutting bacon into small pieces and brown till just starting to get crisp. (Not too much)
Remove bacon, drain most of the grease sweat chopped onion and Jalapeno, till tender and onion is translucent.
I use Aluminum pans or an iron skillet. Open beans, dump into pan or skillet, add remaining ingredients mix well and taste, add more of any of the ingredients that you think it needs to suit your taste.
Put on your smoker for 3 to 4 hours (or longer) stirring every once in a while)
I usually sit them under my brisket or butt that has been on for a while.
Frying up a little Bacon
A little Onion chopped
And a little Jalapeno
Sweating the onions and peppers, (I usually Don't put the bacon back in
but it needed a little more)
All Mixed together and ready for the Smoker
On the Smoker with the brisket and ribs Happy, Happy, Happy
In a pot waiting for everyone to start loading their plates
Easy and Goog
Gary’s Baked Beans
1 - Lg. can 55 oz. Pork and Beans plus 2 reg. cans
½ pound of bacon
1 Lg. onion
1 – 2 Jalapeño peppers
1 ½ - Cups brown sugar
1 ½ to 2 cups (Favorite BBQ sauce) Sweet Baby Ray’s is good
2 – Tb. Worcestershire sauce
1 – Tb. Black Pepper (coarse ground) I like a little more
2 – tsp. garlic powder
1 – Tb. of Tony’s Tony Chachere’s
Good squirt or drizzle of Honey
Salt to taste
I start by cutting bacon into small pieces and brown till just starting to get crisp. (Not too much)
Remove bacon, drain most of the grease sweat chopped onion and Jalapeno, till tender and onion is translucent.
I use Aluminum pans or an iron skillet. Open beans, dump into pan or skillet, add remaining ingredients mix well and taste, add more of any of the ingredients that you think it needs to suit your taste.
Put on your smoker for 3 to 4 hours (or longer) stirring every once in a while)
I usually sit them under my brisket or butt that has been on for a while.
Frying up a little Bacon
A little Onion chopped
And a little Jalapeno
Sweating the onions and peppers, (I usually Don't put the bacon back in
but it needed a little more)
All Mixed together and ready for the Smoker
On the Smoker with the brisket and ribs Happy, Happy, Happy
In a pot waiting for everyone to start loading their plates
Easy and Goog