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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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Members: 3,109
Threads: 14,363
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Results 41 to 50 of 57
  1. #41
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Well Dutch, I'll have to tell you my story. At Christmas, my daughter in law had her family here from Minneapolis/St.Paul which included her 86 year old Grandmother. We had them all over for brisket and beans and the Grandma about swooned over both. I had to give her the recipe for those "wolderful" beans. I just received a thank you card from her yesterday thanking me again for the recipe as they were such a big hit among here friends.for sharing your recipe.
    Keith

  2. #42
    Join Date
    Aug 2010
    Location
    Oconomowoc,Wisconsin
    Posts
    197

    Default Thanks Dutch

    I love your bean recipe. I have had several people say they were the best beans they ever had. Like others, I've made minor changes(little less sugar, and habaneros).This will be a go-to side for now on for me. Thanks.
    2 Weber 22.5 OTS
    2 Weber 14.5 SJS
    UDS
    Weber 14.5 SJG Smoker
    Akorn Jr.

  3. #43
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    OMG, once you get started with these things, people demand them, you'll be making them every time someone invites you to a bbq. I don't mind at all. I've been toying with using Habs too, but I love the flavor of the japs with the pineapple. Great Recipe.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #44
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I beef up the japs and use crushed pineapple

  5. #45
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by Joneser View Post
    OMG, once you get started with these things, people demand them, you'll be making them every time someone invites you to a bbq. I don't mind at all. I've been toying with using Habs too, but I love the flavor of the japs with the pineapple. Great Recipe.
    This post is what made me think of the friggin beans for the event this weekend.

    Quote Originally Posted by SmokyOkie View Post
    I beef up the japs and use crushed pineapple
    Jax and I use crushed also so there aint a big chunk with a spoon o beans.


    The best addition to this recipe, for us, BY FAR has been 2 handfuls of pulled pork!!!!!!! LOVE IT!!!
    MEMBER: BERGIE BBQ team 2011, 2012.




  6. #46
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Chunks of Brisket and some Brisket Fat Ice Cubes melted in are fan-freaking-tastic!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  7. #47
    Join Date
    Aug 2010
    Location
    USA, Michigan
    Posts
    593

    Default

    Quote Originally Posted by Dutch View Post
    Here is another family favorite. This recipe was a couple of years in the developemental stage before I got it to where I like it.

    Enjoy!

    DUTCH’S WICKED BAKED BEANS
    (Beans that will even make Chili Heads happy)

    6-8 strips of bacon cut into 1/2 inch squares
    1/2 Medium onion, diced
    1/2 Bell pepper, diced
    2 - 3 Jalapeño Peppers, diced (seeding is optional)
    1 - 55 ounce can Bush’s Baked Beans
    1-8 ounce can of pineapple chunks, drained
    1 Cup Brown Sugar, packed
    1 Cup ketchup

    3 Tbs. Worcestershire Sauce (good quality such as Lee & Perrin’s)
    1/2 - 1 Tbs. dry (ground) mustard

    Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

    In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

    Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160°) or place in a 350° oven and bake for 1 hour.

    NOTE: If you are making these beans as a side dish for pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans in place of the bacon.

    DISCLAIMER:

    With the Jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

    To make this recipe Family Friendly, omit the Jalapeño pepper and the dry mustard.
    I may have to try these puppies.

    But I will smoke mine. and make a bread bowl!

  8. #48
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Thought I would bump up some bean recipes.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  9. #49
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    These beans are awesome! Everytime I take them to a GTG, they are gone in no time flat.
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  10. #50
    Join Date
    Jun 2012
    Location
    Panama
    Posts
    1

    Default

    Quote Originally Posted by Dutch View Post
    Here is another family favorite. This recipe was a couple of years in the developemental stage before I got it to where I like it.

    Enjoy!

    DUTCH’S WICKED BAKED BEANS
    (Beans that will even make Chili Heads happy)

    6-8 strips of bacon cut into 1/2 inch squares
    1/2 Medium onion, diced
    1/2 Bell pepper, diced
    2 - 3 Jalapeño Peppers, diced (seeding is optional)
    1 - 55 ounce can Bush’s Baked Beans
    1-8 ounce can of pineapple chunks, drained
    1 Cup Brown Sugar, packed
    1 Cup ketchup

    3 Tbs. Worcestershire Sauce (good quality such as Lee & Perrin’s)
    1/2 - 1 Tbs. dry (ground) mustard

    Sauté bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper and jalapeño pepper until tender.

    In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

    Place in a 220-250° smoker for 2 1/2 – 3 hours (make sure temperature of the baked beans reaches 160°) or place in a 350° oven and bake for 1 hour.

    NOTE: If you are making these beans as a side dish for pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans in place of the bacon.

    DISCLAIMER:

    With the Jalapeño pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.

    To make this recipe Family Friendly, omit the Jalapeño pepper and the dry mustard.


    Sent from my GT-I9500 using Tapatalk 2

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