I have eaten baked beans with a smoke flavor, but most always with a liquid smoke flavor. Does anyone have a way to smoke beans (already cooked or uncooked)in their Cookshack and give them a natural wood smoke flavor?
smokemullet
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Smokemullet,first of all i dont use a cookshack cooker but have had good luck cookin baked beans on the homemade cooker i have.I dont use liquid smoke to flavor.After mixing my ingredients together i simply put them on the cooker uncovered for about 3 hours at a temp of 225 with heavy smoke,then cover them for another hour and they are done and as of last saturday when i cooked my last batch of baked beans have had no complaint and they had a great smoke flavor.Good luck to ya and happy cookin to ya'
My recipe is similar to SmokinOkies. I use Bush's Baked Beans, drain some liquid. Replace that with your fav BBQ sauce. Add 1/2 a cup of brown sugar, some chopped up onions, some chopped up brisket burnt ends, and lay some bacon strips on the top. Put this all in a throw-away type foil pan. I wait till I have 3 hrs left on my meat cook and then put the beans on the rack UNDER the meat, close to the heat. I am usually cooking at 225 so they havent burned yet. Cook for approx 3 hrs and serve hot.
bob
bob
In addition to Smokin' Okie's BBQ beans recipe, the only thing I can add is to smoke a picnic first, then add the bones when simmering the dried beans and before putting them in the smoker.
Also, I don't like most typical "baked beans". I make a charro style and add BBQ'd meat and bones to impart the flavor and texture I'm looking for.
Also, I don't like most typical "baked beans". I make a charro style and add BBQ'd meat and bones to impart the flavor and texture I'm looking for.
Awhile back, Tom posted Jim Ball's recipe for beans in the smoker that caught my attention. Made a number of ingredient changes based upon personal taste preferences but the method remains the same. The end result was a home run that everybody requests whenever I'm smoking a butt, brisket, or ribs. Recipe follows:
Smoked Beans
2 tbs bacon grease
1 medium onion, diced
1 red bell pepper, diced--seeds and membrane removed
5 cloves garlic, minced
3 15 oz cans Bush�s Baked Beans, drained
2 cups chopped brisket or pulled pork
1 cup dark brown sugar
1 cup favorite barbeque sauce
� cup pure cane syrup (Steen�s preferred) or dark molasses
2 tbs worchestershire sauce
2 tbs dry mustard
1 tbs soy sauce
1 tbs ancho powder
1 tbs prepared horseradish
2 tsp ground cumin
3 or 4 strips uncooked bacon � cut in 1� slices
Chipotle powder and / or cayenne to taste.
Saute the onion and bell pepper in the bacon fat until the onion is just starting to carmelize. Add garlic and continue to saute until the garlic starts to turn soft and color. Remove from heat and set aside.
Put the beans in a large bowl and mix in the chopped brisket or pulled pork. Add the reserved onion, bell pepper, and garlic and stir well until mixed. In a separate bowl, combine the brown sugar, barbeque sauce, molasses, worchestershire sauce, soy sauce, ancho powder, dry mustard, horseradish, and cumin. Add to the bean mixture and stir until well mixed.
Taste and adjust flavors as desired by adding more brown sugar if not sweet enough or more barbeque sauce if not spicy enough for your tastes. Chiptole powder and / or cayenne can be added to boost heat. If the mixture looks too dry, add an appropriate amount of dark beer.
Pour the bean mixture into a disposable aluminum pan. Lay the sliced bacon strips across the top. Place the pan uncovered in your smoker directly under the meat you�re smoking for the last 3 � 4 hours of cooking. The beans are done when the bacon strips on top are done and it is hot and bubbly around the edges
Smoked Beans
2 tbs bacon grease
1 medium onion, diced
1 red bell pepper, diced--seeds and membrane removed
5 cloves garlic, minced
3 15 oz cans Bush�s Baked Beans, drained
2 cups chopped brisket or pulled pork
1 cup dark brown sugar
1 cup favorite barbeque sauce
� cup pure cane syrup (Steen�s preferred) or dark molasses
2 tbs worchestershire sauce
2 tbs dry mustard
1 tbs soy sauce
1 tbs ancho powder
1 tbs prepared horseradish
2 tsp ground cumin
3 or 4 strips uncooked bacon � cut in 1� slices
Chipotle powder and / or cayenne to taste.
Saute the onion and bell pepper in the bacon fat until the onion is just starting to carmelize. Add garlic and continue to saute until the garlic starts to turn soft and color. Remove from heat and set aside.
Put the beans in a large bowl and mix in the chopped brisket or pulled pork. Add the reserved onion, bell pepper, and garlic and stir well until mixed. In a separate bowl, combine the brown sugar, barbeque sauce, molasses, worchestershire sauce, soy sauce, ancho powder, dry mustard, horseradish, and cumin. Add to the bean mixture and stir until well mixed.
Taste and adjust flavors as desired by adding more brown sugar if not sweet enough or more barbeque sauce if not spicy enough for your tastes. Chiptole powder and / or cayenne can be added to boost heat. If the mixture looks too dry, add an appropriate amount of dark beer.
Pour the bean mixture into a disposable aluminum pan. Lay the sliced bacon strips across the top. Place the pan uncovered in your smoker directly under the meat you�re smoking for the last 3 � 4 hours of cooking. The beans are done when the bacon strips on top are done and it is hot and bubbly around the edges
In my experience the different cans of Bush's I have used need more sweet of your preference and less liquid, Other bells and whistles to suit your fancy.
The main thing I like is to put them in the smoker for about 4 hours in a half size steam table pan and let the liquid evaporate and the meat drippings to drip in and just enough smoke left in the smoke box to give a real smoke flavor. A four inch pan will hold about 3 cans of Beans from Sam's with fixings. Add some meat once it is all done.
As my uncle used to say, "It don't get any gooder than that!"
The main thing I like is to put them in the smoker for about 4 hours in a half size steam table pan and let the liquid evaporate and the meat drippings to drip in and just enough smoke left in the smoke box to give a real smoke flavor. A four inch pan will hold about 3 cans of Beans from Sam's with fixings. Add some meat once it is all done.
As my uncle used to say, "It don't get any gooder than that!"
I tried the Van camps Wednesday, Almost 1/3rd juice. Had a CAmpbells Pork and beans taste. Got lazy and din't start with dry. Oh Well.... I generally use Bush's in a pinch.
Thanks to everyone,
I will soak some dried beans and try them out. If they don't get done will try fully cooked beans next time around and try again.
Thanks
smokemullet
I will soak some dried beans and try them out. If they don't get done will try fully cooked beans next time around and try again.
Thanks
smokemullet