Otbs

[DanMcG]

Good to see you back in form JJ.  I was afraid when they did the surgery they might drain all the vinegar out of you!

Good luck and good smoking.

 

[lemans]

Give someone a pulled pork sandwich and they eat one meal .. Show them how to smoke a Butt and they eat forever .. Btw
Don't forget the beer!!!

 

[bdskelly]

Give someone a pulled pork sandwich and they eat one meal .. Show them how to smoke a Butt and they eat forever .. Btw
Don't forget the beer!!!

I'd also add "teach them how to make the slaw and a finishing sauce". Man CAN live by PB alone, but it's nice to have the fixins!

Brian 

 

[padronman]

 
I'd also add "teach them how to make the slaw and a finishing sauce". Man CAN live by PB alone, but it's nice to have the fixins!

Brian 

AND BEANS......don't forget them beans

 

[bdskelly]

 
AND BEANS......don't forget them beans

Oh yeah...

P1010002.JPG

• bdskelly
• Nov 10, 2013

 

[Dutch]

BDSKelly what in the heck is in that pot? Them ain't beans-that looks like beenie-weenie soup to me! (Big Grin) We be talking about them "almost world famous" Wicked Baked Beans! (Thumbs Up).

(Sorry I'm on the work computer and it don't allow emoticons)

 

[bdskelly]

BDSKelly what in the heck is in that pot? Them ain't beans-that looks like beenie-weenie soup to me! (Big Grin) We be talking about them "almost world famous" Wicked Baked Beans! (

).

(Sorry I'm on the work computer and it don't allow emoticons)

Ha Dutch!! First no beenie recipe can compete with those Wickeds of yours my friend.  Absolutely the best. 

These are called leftover beans. I make them every Sunday when I smoke.  Easy to make. Pintos, Ro Tel, Taco Meat Spice and the left over smoked meat from last weekend that was tucked into the freezer.  Could be pulled pork... Could be brisket... Rib bones maybe... Whatcha see floating in this pot looks like a mix of Butt and Andouille Sausage. (one of my favorites by the way)

Nothin to it the way we do it.  ...But nothin beats the Wicked Baked Beans. 

Brian

 

[venture]

Poor Dutch?

He just don't get no respect?

Good luck and good smoking.

 

[Dutch]

Rodney Dangerfield and I share a lot in common! Respect? What's that? :biggrin:

 

[Dutch]

BDSKelly what in the heck is in that pot? Them ain't beans-that looks like beenie-weenie soup to me! (Big Grin) We be talking about them "almost world famous" Wicked Baked Beans! (Thumbs Up ).


(Sorry I'm on the work computer and it don't allow emoticons)

Ha Dutch!! First no beenie recipe can compete with those Wickeds of yours my friend.  Absolutely the best. 
These are called leftover beans. I make them every Sunday when I smoke.  Easy to make. Pintos, Ro Tel, Taco Meat Spice and the left over smoked meat from last weekend that was tucked into the freezer.  Could be pulled pork... Could be brisket... Rib bones maybe... Whatcha see floating in this pot looks like a mix of Butt and Andouille Sausage. (one of my favorites by the way)
Nothin to it the way we do it.  ...But nothin beats the Wicked Baked Beans. 

Brian

Brian, that does look good. I can see a hot steaming bowl of those beans on a COLD winter's day. Care to share the amounts for the ingredients in this recipe?

 

[venture]

Just to intentionally hijack this thread?

Two of the most posted threads I have seen on SMF:

http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans

http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork

But Dutch still don't get no respect! 

Good luck and good smoking.

 

[bdskelly]

Brian, that does look good. I can see a hot steaming bowl of those beans on a COLD winter's day. Care to share the amounts for the ingredients in this recipe?

Id be delighted Dutch. Cause it is so easy.  

• 2 pound  bag of pintos soaked over night. 
• I can of Ro-Tel Tomatoes and Chilies
• 2 cloves chopped garlic.
• 4 Tablespoons of Fiesta brand Taco Seasoning. (This may not be available nation wide. Caution using the stuff in the pouch because it has much more salt) 
• Bring to a boil and then turn down to a simmer. Cook the beans for 1 hour.
• Then add about 2 cups of any meat out of the freezer from last weeks smoke. (Butt, Brisket, Sausage)
• Bring the beans back to a boil and then turn down to a simmer. 
• Cook the beans for another 1 hour or until tender. 

Toss em in a bowl with a little shredded Monterey Jack. 

Simple stuff. 

B

 

[venture]

Since this thread is already totally hijacked?

I will add for newbies?

I always save and freeze ends and trimmings from many things.

Perfect for a pot of beans, a soup, or a stew?

Anyplace that smoked goodness can kick up a dish!

Good luck and good smoking.

 

[seenred]

Id be delighted Dutch. Cause it is so easy.  

• 2 pound  bag of pintos soaked over night. 
• I can of Ro-Tel Tomatoes and Chilies
• 2 cloves chopped garlic.
• 4 Tablespoons of Fiesta brand Taco Seasoning. (This may not be available nation wide. Cation using the stuff in the pouch because it has much more salt) 
• Bring to a boil and then turn down to a simmer. Cook the beans for 1 hour.
• Then add about 2 cups of any meat out of the freezer from last weeks smoke. (Butt, Brisket, Sausage)
• Bring the beans back to a boil and then turn down to a simmer. 
• Cook the beans for another 1 hour or until tender. 

Toss em in a bowel with a little shredded Monterey Jack. 
Simple stuff. 
B

Oh yeah! That simple recipe sounds awesome! I'm kinda fired up about tryin this recipe, Brian...thanks for sharing!

:points:

Red

 

[bdskelly]

Oh yeah! That simple recipe sounds awesome! I'm kinda fired up about tryin this recipe, Brian...thanks for sharing!

Red

Nothing to it Red.  Sunday dinner fix ins .  Thanks for keeping an eye on ol' B

 

[dirtsailor2003]

 
Id be delighted Dutch. Cause it is so easy.  

• 2 pound  bag of pintos soaked over night. 
• I can of Ro-Tel Tomatoes and Chilies
• 2 cloves chopped garlic.
• 4 Tablespoons of Fiesta brand Taco Seasoning. (This may not be available nation wide. Cation using the stuff in the pouch because it has much more salt) 
• Bring to a boil and then turn down to a simmer. Cook the beans for 1 hour.
• Then add about 2 cups of any meat out of the freezer from last weeks smoke. (Butt, Brisket, Sausage)
• Bring the beans back to a boil and then turn down to a simmer. 
• Cook the beans for another 1 hour or until tender. 

Toss em in a bowel with a little shredded Monterey Jack. 

Simple stuff. 

B

Sounds like a great recipe, but I'd prefer to toss mine in a bowl...

 

[chef jimmyj]

 
Just to intentionally hijack this thread?

Two of the most posted threads I have seen on SMF:

http://www.smokingmeatforums.com/t/50945/dutchs-wicked-baked-beans

http://www.smokingmeatforums.com/t/51933/soflaquers-finishing-sauce-for-pulled-pork

But Dutch still don't get no respect! 

Good luck and good smoking.

Merv, If you are still posting " That " Finishing Sauce...You ain't tried mine...

...JJ

 

[venture]

JJ oh JJ!!   

Please READ the thread?

I said MOST POSTED!

I would never say it was the BEST for fear of bringing out the JERSEY BOY in you!!! 

Good luck and good smoking.

 

[chef jimmyj]

Yeah I saw that, but I didn't take my meds and was feeling feisty besides I haven't razzed you in awhile. I have tried Soflaquer's sauce it is good but I can't leave well enough alone...JJ

 

[venture]

Well JJ?

The next time you get that deep into the 30-pack?

The least you could do is invite me over??? 

I would love to shake your hand and talk about old times and memories we share!

Good luck and good smoking.