Tonight's Dinner.............
I mixed up a batch of Dutch's Wicked Baked Beans, but I increased the bell pepper to 3/4 (1/4 each of Red, Yellow & Green), increased the onion to 1 medium, removed the seeds and membranes from the 2 jalapeno peppers, thus making them "Not So Wicked". I also added a pound of sliced mild pork sausage.
Beans going into MES40 Smoker (225*) with AMZNPS half filled with a mixture of oak and hickory pellets:
Beans ready to come out of smoker 3 1/2 hours later (165* IT):
I also smoked some Georgia Pork Sausage (mild and hot) that I bought from the Farm Bureau. I cooked them on a bed of red yellow and green bell peppers, onions and a few garlic cloves. I put all this on the top rack, directly above the beans so the beans would catch any drippings:
Plated Smoked Mild (left) & Hot (right) Georgia Pork Sausage (from the Farm Bureau) with Red, Yellow, and Green Bell Peppers & Onions, Dutch’s “Not So Wicked” (mild) Baked Beans, and Shells and Cheese. Yum!
I mixed up a batch of Dutch's Wicked Baked Beans, but I increased the bell pepper to 3/4 (1/4 each of Red, Yellow & Green), increased the onion to 1 medium, removed the seeds and membranes from the 2 jalapeno peppers, thus making them "Not So Wicked". I also added a pound of sliced mild pork sausage.
Beans going into MES40 Smoker (225*) with AMZNPS half filled with a mixture of oak and hickory pellets:
Beans ready to come out of smoker 3 1/2 hours later (165* IT):
I also smoked some Georgia Pork Sausage (mild and hot) that I bought from the Farm Bureau. I cooked them on a bed of red yellow and green bell peppers, onions and a few garlic cloves. I put all this on the top rack, directly above the beans so the beans would catch any drippings:
Plated Smoked Mild (left) & Hot (right) Georgia Pork Sausage (from the Farm Bureau) with Red, Yellow, and Green Bell Peppers & Onions, Dutch’s “Not So Wicked” (mild) Baked Beans, and Shells and Cheese. Yum!
