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Dutch's "Wicked Baked Beans" - Page 18

post #341 of 531
Thread Starter 
MarkyQue: Looking good. I've added different beans to the mix cuz Ma Dutch managed to convince me that we had plenty of baked beans at home. Didn't realize that they had a name for mixed beans. I reckon you can call those "Wicked Calico Beans"?
post #342 of 531
Thread Starter 
smoke slinger: Seems like I can't talk doing BBQ without one of the family asking "Are you doing the Wicked Baked Beans too?" Glad they’re hit at your house!
post #343 of 531

Made this recipe for the first time tonight and cannot express what a big hit it was around the table. My father is a huge baked bean fan but usually reaches for extra ketchup to pour on the beans. I set a bottle out but he never reached for it. When I asked if he needed any ketchup he refused saying that these beans needed no additional flavoring. Best baked beans he has ever had. Guess who now has won the job of bringing beans to family gatherings?


Thanks for the recipe Dutch!

post #344 of 531
Thread Starter 
Thanks for giving them a try Corman. Glad they passed the Dad test.
post #345 of 531

Hi Dutch, Hi Everyone.  Just finished reading this post, wow!  I'm going to try this out, a couple of questions if I may?

I've tried to source some Bush's BB here in the UK, but there all (3 of them) out of stock for the original ones, but a couple have the 'Boston Recipe' is that OK to use and what's it like?

Are Bush's BB in a tomato sauce, or just salted water or light syrup and if I were to use dried beans, which should I use.  I've only ever eaten BB in tomato sauce, but my 18" WSM arrives tomorrow and it's going to get used, come rain or shine.

post #346 of 531
Thread Starter 
Gary, if you can't find the Bush's Baked Bean any canned pork and bean will work, just drain the liquid off first before adding the other ingredients. If you are going to use a dried bean use pinto beans or a small Great Northern bean or Navy bean. 1 cup of dry beans will yield 2 -2 1/2 cups of cooked beans. 1/4 cup of cooked beans is 1 serving. 2 1/2 cups dry beans will yield about 10 1/4 cup servings. Soak pinto beans over night or boil for 1 minute then let sit covered for one hour. Drain soak water from beans and add 3 cups water. Bring to a boil, then cover and reduce heat to simmer. Cook until beans are tender – about 1 1/2 - 2 hours. Drain well. Add the remaining ingriedents.
post #347 of 531

Thanks Dutch, I've seen Pinto beans at the shops, so will go with them probably.  Just thinking about them's making me hungry.

post #348 of 531
Making two batches today! One hot and one mild. Can't wait to try me!
post #349 of 531
Thread Starter 
Originally Posted by TatuajeVI View Post

Making two batches today! One hot and one mild. Can't wait to try me!

That's the way I do it! Hot for me and the boys and mild for Ma and the girls and little grand kids.


Enjoy them!icon14.gif

post #350 of 531

Made a batch for the fourth, I always enjoy them and as said in someone's post they freeze well. I always make more than enough cause they go quick.

post #351 of 531
These were awesome, as I expected! I modified the recipe a bit using pablano peppers and the last hour of smoking I added a can of french fried onions to the top! Gives it a nice crunchy and salty addition. They were a huge hit!

post #352 of 531
Originally Posted by Dutch View Post

NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.

Are you adding the cooked "skirt meat" before you cook the beans or after the beans are done because I read on here someone suggesting cooking skirt meat 3 hours.


Looking forward to trying this.

post #353 of 531
Thread Starter 
RanaQ- revisit the recipe! Cook the skirt meat for 1-1 1/2 hours-not 3 hours. Let me know how it turns out for you.
post #354 of 531
We love this recipe and have never looked for another. My family would kill me if I tried anything else. It's a winner for sure.
post #355 of 531
Dutch, since you first posted this on my 26th b-day (8-8-06) and tomorrow is my 33rd b-day, I supposed I should give it a try this weekend. Seems like fate, but either way it looks great!
post #356 of 531
Thread Starter 
Humdinger, Happy Birthday to you. I know those beans are a hit at my house and many folks here at SMF have made the WBB thier go-to bean recipe. Give them a try, I know that you'll enjoy them.
post #357 of 531

Best dang beans I ever et!! Been using Dutch's recipe for several years now and get virtually pummeled with compliments every time I prepare it (I like to use jowl bacon myself and max the heat potential)...the heck with those kids and old folks! More for me!! Hee! Thanks Dutch!!

post #358 of 531
Thread Starter 
Thanks Carl!
post #359 of 531

Hey Dutch, We were talking about your beans at the Michigan members gathering this past weekend....you have a lot of loyal followers of that recipe sir. Thanks again for sharing. thumb1.gif

post #360 of 531

It's been a year since last I posted in this thread, and still I haven't tried your recipe, Dutch!

But it's my birthday this week, which somehow means I get to cook for the party tonight (I know you guys know what I'm talking about...)

I'll be making WBB along with Scarbelly's Wings--both a first!  Scary!!


Now, my rule of thumb is to go by the recipe the first go-around, but with all the wonderful suggestions in this thread, I wanted to run a couple of mods by ya'll and see if they'd be consistent with the spirit of Original WBB...


I'm doubling the recipe and was going to use one pound of bacon, and 2/3lb sausage (leftovers from a stuffed mushroom recipe I'm also doing tonight)

I like the idea of crushed pineapple, was thinking of going that direction

Was going to try molasses...I've reviewed this entire thread, and did see some mention of substitution but am still a little unclear.  The conversions I saw were using molasses and granulated sugar instead of brown sugar, but in reviewing the OP comments I got the feeling he substituted brown sugar/molasses...so I was thinking (since I'm doubling the recipe) one cup brown sugar and 1 1/3 cup molasses?

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