Made your recipe X4 for the party and they were a big hit. The kids (college age) and thier friends say
"they are 'BANGIN' " Maybe you should call them Dutches' Bangin Beans !
The bacon wrapped scallops went fast also.Thanks again
The party wasn't all college kids. In fact it had a pretty wide demographic.
It was about 80-90 people but only half of that was interested in "spicy" foods. But of course the other half all had seconds ! It was a good amount, 1-2 spoons left in the pan. Maybe next time I will do a batch with no peppers for those who cant tolerate the spice. There was alot of other food available also. Thanx again , they were a big hit.
I made them for dinner tonight. They are Banging! Not much heat though, must have had some weak peppers. Need to step up the next batch. Any hoot, thanks! I will be doing this again in the near future.
Dutch....tried the wicked beans finally tonight with only 2 changes....1. omitted the dry mustard, (have one really picky one here), 2. added 2 tsp liquid smoke (only because I had to do it in the oven, still wanted some smoke flavor!!!) and family consensus (including the dog who is still smacking his lips) two thumbs up.....
Geez, Bill-ya dang near gave me a heart attack when I read that you put (gasp. . .shudder. . ) liquid smoke in those beans!! What'sa matter? Couldn't you find any "Hickory" flavored beans?
Okay- it's not that BIG of a deal. I'll even own up to using l.s. in sauces when, due to the weather and the smoker not getting along, I have to resort to using the oven in order to do ribs or pork butt.
It's pretty pure, sounds like it's virtually distilled smoke essence. Here's some info:
The process of making liquid smoke was introduced in 1895 by Ernest H. Wright, a Kansas City pharmacist. It is the same process used today and consists of capturing the smoke of burning hickory wood, condensing and combining it with cold mountain water to create a 100 percent natural food-flavoring product.
A little dab will do ya! I've judged smoke beers in homebrew competitions and alot of the entries use this stuff. The biggest mistake is using way too much. Subtle smoke is nice in beer though, especially when paired with appropriate foods.