baked bean assignment--she brought wine.
She's always been the clever one.So I made up a batch of Smokin's Smoked Baked BBQ Beans, Pags style. Wow. They were a sensation. The reactions surprised me. Truly amazing. Heard comments like, "I consider mysef a baked bean expert, and these are the best baked beans I've ever eaten." I didn't ask him what made him an expert. "These are incredible." Another lady just yelled out, "I love these beans!" Another "These are to die for!" I heard "Your beans are great. What's your secret ingredient?" several times. I figured it must be the smoke from the Cookshack, but the Jack Daniels and the pulled pork should get honorable mention. I was flattered but really surprised at the reactions.
So I thought I'd share the recipe. I've seen more complicated recipes, but the simplicity of this one produces a great return for your effort.
3 cans Van Camp's Baked Beans (53 oz size)
3/4 cup brown sugar
3/4 cup pure maple syrup (as in real maple syrup)
1/3 cup chopped onion (I rehydrated dehydrated onions)
1/2 cup BBQ sauce (I used a Memphis style, not too sweet)
1/3 cup yellow mustard (maybe a tad more)
3 TBL preminced garlic (heaping tablespoons and a little bit of the juices too)
1/4 cup Jack Daniels (or 1/3 cup, or 1/2 cup. I used 1/2 cup)
Pulled Pork I don't know how much I threw in, but it was a lot. At least 4 cups.
I threw all the ingredients into 2 disposable aluminum pans, mixed thoroughly, and into a smoker set at 200* for 2 hrs, then 235* for 2 hrs. A chunk of cherry split into 3 pieces and a pouch of hickory pellets. Mix the beans every hour. That's it. Take them out and enjoy. The beans did look slightly dry so I added a little more maple syrup and Jack Daniels.
Threw one pan of the beans into a crock pot for the party (done 15 minutes before party time). Reserved the other for later.
Special thanks to Smokin. I would never have gotten to this if it weren't for his recipe.
Neat thing about these beans is they pick up more flavor and smoke after sitting in the fridge overnight. Having them with St. Louis ribs tomorrow night or possibly Weds.
