Dutch's "Wicked Baked Beans"

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Chef-Sorry for getting back to you late on this~it's been one of those weeks today.

By all means change up the recipe to suit your taste.  I like your idea of using sausage AND bacon-wish I had thought of it first.
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  As for using crushed pineapple-go for it, I use crushed pineapple quite a bit; and more so lately-it kind of has that mystery ingredient vibe to it. 

On the batch that I used molasses in, I went with the lite variety, when I sampled the regular molasses, I thought it was a bit strong.

I know what you mean about having to cook your own birthday dinner, I ended up cooking my birthday dinner last Tuesday.

So anyhoo~Happy Birthday to US!!!

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Just wanted to give you an update, Dutch...they were a huge success, thanks for the recipe.  I did use the mustard and jalapenos, but I removed the seeds so it wasn't too hot per se (I rarely get to use that term in the literal sense, so had to take advantage).  However, combined with Scarbelly's Hot Wings, the heat really came through--try out the combo sometime!
 
Wow! These look great! Thanks for sharing.

About 3 years ago, I made up my own recipe to "customize" Bush's beans. Very similar to yours...I saute onion and jalapeno in bacon drippings (I use an entire pack of bacon), add the beans, some ketchup, molasses, mustard (wet), a bit of honey, and tons of spices. However, I NEVER would've thought of the pineapple! Great idea. Having just recently moved to VT, I have been introducing friends and neighbors to REAL BBQ...I am having a couple come over Saturday for brisket ("you mean you don't just throw it in the crockpot, shred it and slather on bottled BBQ sauce?? That sounds weird..."), and I looked to these forums for a different beans recipe...I will DEFINITELY be trying this one...I'll let you know how it goes.

Again, many thanks for sharing!
 
Dutch are you using bush's original beans or the Brown sugar.  If I use the brown sugar ones I cut back on the Brown sugar. Sometimes I use them both. Either way been making them for years and everyone loves them.
 
So question for you. I am smoking Dutch's wicked beans. Do you cover with foil at all or for some time open to get the smoke flavor in there good or what. My first time doing beans in the smoker. Looking for any advise. Thanks. All.
 
Man these are good. I rendered a lot of bacon (about 10 slices), sauteed an onion, a jalapeno, a serrano, and a bell pepper in the fat. Then i added 3 cans (the smaller ones) of Bush beans, brown sugar, honey, ketchup, the dry mustard, maple syrup (hey, when in Rome...), and a can of crushed pineapple. Put it on the BGE while finishing the brisket, using oak and pecan. These came out awesome! The pineapple is a great idea. Again...thanks for sharing. And i did not foil (wanted that smoke flavor).
 
Another two thumbs up to this recipe!! I prepared the beans just like the original recipe states, no foil and didn't stir. Turned out GREAT! My dad actually said it was the best baked beans he'd ever had in his entire life, that's saying a mouthful (no pun intended)
 
JerseyHunter, I usually use the Original. but sometimes you just gotta go go with what you fine or have on hand at the time. When I use the Brown sugar beans, I too cut back a bit on the brown sugar.
 
Folks, as to the "foil or not to foil" question, I do not foil. 2 1/2-3 hours is plenty of time to get them up to temp and give them plenty of smokey goodness. Any longer that that and they will dry out.
 
So question for you. I am smoking Dutch's wicked beans. Do you cover with foil at all or for some time open to get the smoke flavor in there good or what. My first time doing beans in the smoker. Looking for any advise. Thanks. All.
Still looking for some advise here. Any takers on to foil or not my beans?
Folks, as to the "foil or not to foil" question, I do not foil. 2 1/2-3 hours is plenty of time to get them up to temp and give them plenty of smokey goodness. Any longer that that and they will dry out.
Not to be mean, but foiling the beans would defeat the purpose of cooking them in the smoker.  Might as well just throw them in the oven if you foil them.

Dutch, if they do start to dry out on you a bit, just hit them with a little water or stock.

Time to go shopping because someone asked me to do some Q for them and at the top of their list was Dutch's Wicked Beans.    :)
 
If the beans start to dry out, I'll stir in some beef stock. I prefer to use the low fat/low sodium stock,
 
I already said this on my post earlier but had to come say it here also.  I made up a batch and went light on the jalapenos and 86'd the mustard since I had kids eating them and I have to say Best BBQ Beans EVER!  My wife loved them and so did my other friends eating with us.  I want to make the full recipe here soon for adults and I want to go with the crushed pineapple also for the secret ingredient thing also.

Thanks for the awesome beans Dutch.
 
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