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Tin Pan Alley Baked Beans

Discussion in 'Side Items' started by burksmoke, Jan 22, 2006.

  1. burksmoke

    burksmoke Smoke Blower OTBS Member

    Tin Pan Alley Baked Beans

    Saw this recipe somewhere and tweaked it a little. Very close to Earl’s recipe. I like to experiment with every new batch and it always turns out great.

    Start with a #10 can (the big one) of pork n beans.
    Rinse in a colander till all the juice is gone.

    Other ingredients;

    ½ lb of brisket burnt ends or smoked bacon
    1 cup barbecue sauce
    1 cup brown sugar
    1 cup chopped onion
    1 green pepper chopped
    3or 4 japaleno peppers chopped (remove seeds first, or not)
    couple shots of Jack Daniels whisky (in the beans, not the cook)
    2 tablespoons of your favorite rub
    2 tablespoons olive oil

    sauté onions, green pepper, and japalenos in olive oil until soft
    add to washed beans
    add burnt ends and whisky
    add barbecue sauce, brown sugar and rub
    mix and place in smoker under ribs or whatever else you are smoking.

    I usually smoke for about 3 hours, sometimes I cover with foil the last half of process.
    The use an alum. pan for this, hence the name. Enjoy