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Dutch's "Wicked Baked Beans" - Page 27

post #521 of 533

I make these all the time. Last few times I added 2 shots of Jack Daniels. Mmmmm

post #522 of 533
Quote:
Originally Posted by jkrezdorn View Post
 

I make these all the time. Last few times I added 2 shots of Jack Daniels. Mmmmm


Great idea! 

post #523 of 533

Although I've made these plenty of times , I can't remember how many people/ servings it makes.  last time I think I doubled it for a party and it all went. Thank you in advance.

post #524 of 533

Me and the wife have made these numerous times, we normally will get 2 117oz cans of beans at sams. 3lbs of bacon, 15 jalapenos, 3 onions, 1 bell pepper, 2 cans of crushed pineapple, we use Famous Daves Devil Spit BB-Q sauce instead of the ketchup. On the occasion we will use a homemade pepper that has been dehydrated and ground up instead of dry mustard. Once all is mixed and ready we will pull off what we need at the time and then freeze the rest (not smoked yet), until we need them again. It works out great with my schedule, and they taste great.

post #525 of 533

Hey Dutch, thanks for the recipe.  We do your beans in the smoker just about every time we smoke.  Last time I did ribs I put the skirt meat and all of the rib ends in after smoking for about three hours, and it was the bomb!  My wife wants me to put the entire rack of ribs into the beans in the future. :-)

 

I have a question for you all.  I'm smoking a pork butt right now, and I'm thinking of cutting off a pound or so when IT reaches 170 degrees, cube it, and put it into the beans.  Thoughts?  And is 170 about right?  I'm choosing that because that's what I've read is a good temp for starting pork burnt ends...

 

Thanks!

Gerry

post #526 of 533

These were a huge hit along with my so-so spare ribs, and that's saying something as I watch confusedly as fewer and fewer of my people go for beans at all.

post #527 of 533

These beans are always a hit when I smoke them! Question is, has anyone paired them with Texas style ribs? Does the sweetness of the beans work with the salt and pepper style ribs?

post #528 of 533
Thread Starter 
They pair well, it's a nice combination of sweet and savory.
post #529 of 533

Hey Dutch,

 

I remember reading somewhere in this thread about the beans having more liquid in the can than previously. This is only the case if you buy from Walmart or Sam's Club. To meet their stringent price points Bush's reduces the bean to liquid ratio while still canning 55oz. Well known fact in the industry. Buy a 12 roll pack of toilet paper at the grocery store and buy the "same" pack at Walmart, you'll be surprised at the time difference you go through it.

 

NCtim

post #530 of 533
Quote:
Originally Posted by GSqrd View Post
 

Hey Dutch, thanks for the recipe.  We do your beans in the smoker just about every time we smoke.  Last time I did ribs I put the skirt meat and all of the rib ends in after smoking for about three hours, and it was the bomb!  My wife wants me to put the entire rack of ribs into the beans in the future. :-)

 

I have a question for you all.  I'm smoking a pork butt right now, and I'm thinking of cutting off a pound or so when IT reaches 170 degrees, cube it, and put it into the beans.  Thoughts?  And is 170 about right?  I'm choosing that because that's what I've read is a good temp for starting pork burnt ends...

 

Thanks!

Gerry


I always put pulled pork in Dutch's beans. Lots of it! :biggrin: I have doctored Dutch's original recipe quite a bit. A little chipolte chili powder, couple Tbls. molasses, a shot of whiskey Crown Royal Apple whiskey really adds a nice flavor. Try substituting peaches for the pineapple every once in awhile for a different twist.

post #531 of 533
Quote:
Originally Posted by 3montes View Post

Quote:
Originally Posted by GSqrd View Post

 
Hey Dutch, thanks for the recipe.  We do your beans in the smoker just about every time we smoke.  Last time I did ribs I put the skirt meat and all of the rib ends in after smoking for about three hours, and it was the bomb!  My wife wants me to put the entire rack of ribs into the beans in the future. :-)

I have a question for you all.  I'm smoking a pork butt right now, and I'm thinking of cutting off a pound or so when IT reaches 170 degrees, cube it, and put it into the beans.  Thoughts?  And is 170 about right?  I'm choosing that because that's what I've read is a good temp for starting pork burnt ends...

Thanks!
Gerry


I always put pulled pork in Dutch's beans. Lots of it! biggrin.gif I have doctored Dutch's original recipe quite a bit. A little chipolte chili powder, couple Tbls. molasses, a shot of whiskey Crown Royal Apple whiskey really adds a nice flavor. Try substituting peaches for the pineapple every once in awhile for a different twist.

never thought about substituting out the pineapple for another fruit. Great Idea.
post #532 of 533

Going to try this weekend for my Father in laws Bday.  Heard good things!!! Thanks

post #533 of 533

Damn these were a hit!!! Will cut out the jalepeno next time.  A little too sweet for me.  This place is great for recipes.  YOU GUYS ROCK!!!! CHEERS 

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