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  1. #1
    Join Date
    Feb 2008
    Location
    West Valley City, Utah
    Posts
    24

    Default Dutch's Wicked Baked Beans

    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.
    Dutch

  2. #2

    Default

    Thanks again for the beans, Dutch. For those of you who haven't tried them, these are the best darn beans I've ever had.
    Josh
    AKA: Geek with Fire


  3. #3
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Thanks for the recipe, Dutch! Those look great!
    Rob - TX Sandman
    Plank Owner, TQJ

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Yup - Some of the best tastin, rootin' tootin' baked beans around. If you haven't tried em you gotta do them this weekend and report back. Good Stuff man!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Next brisket, I promise.
    Rob - TX Sandman
    Plank Owner, TQJ

  6. #6
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    I personally guarantee these are the best beans ever!
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  7. #7
    Join Date
    Jan 2008
    Location
    Whittier, Ca
    Posts
    55

    Default

    Dutch, you've sure got the baked bean monopoly, best baked bean recipe on the net.
    Hardware:
    GOSM Big Block
    Weber 22.5 one touch gold
    Brinkman All In One propane

    Favorite chiles:
    Red & Green Jalapenos, Serranos, Chimayo, Red & Green New Mexico, Chilaca.

    Woods:
    Mesquite, Apple, Hickory, Oak, Alder.

  8. #8
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    I have to testify. I've et 'em, they are good!
    Guaranteed fartless also.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  9. #9
    Join Date
    Jan 2008
    Location
    Panama City, Florida
    Posts
    90

    Default

    I agree...best there is. I put them in two pans while smoking and then put the pans back together when done. More surface area = more smoke taste.

    Good to see you over here, Dutch!!!
    Steve

    Note:This post may contain misspellings, grammatical errors, disorganized sentence structure, misquotes, and may entirely lack a coherent theme. These elements are natural to the process of writing, and will only add to the overall beauty of the post.

    GOSM 3405BGW - highly modified
    CharBroil Commercial grille - moderately modified
    Weber Smokie Joe - slightly modified

  10. #10
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by peculiarmike View Post
    I have to testify. I've et 'em, they are good!
    Guaranteed fartless also.
    Well, heck, where's the fun in that?
    Rob - TX Sandman
    Plank Owner, TQJ

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