My wife is having her 25th reunion this summer & is in charge of the baked beans for the hog roast they are having. Is it feasible to try & make baked beans for a crowd in a smokette? If so, how do you guys suggest I go about it?
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Mornin',Dr. Mac
How big a crowd?
Some of us like to put an aluminum half pan on the bottom racks and cook meat at the top.
Some ,like to put beans on the upper racks and meat on the bottom.
They'd just as soon not get the drippin's in the beans.
It is nice if ya got some cooked butt or brisket that needs to come outa the freezer.
Add some of that to the pans.Outside bark is really tastey.
I usually shortcut and don't start from scratch.
Those big cans from Sam's make life a little easier.
The recipe section has a bunch of our approaches.
How big a crowd?
Some of us like to put an aluminum half pan on the bottom racks and cook meat at the top.
Some ,like to put beans on the upper racks and meat on the bottom.
They'd just as soon not get the drippin's in the beans.
It is nice if ya got some cooked butt or brisket that needs to come outa the freezer.
Add some of that to the pans.Outside bark is really tastey.
I usually shortcut and don't start from scratch.
Those big cans from Sam's make life a little easier.
The recipe section has a bunch of our approaches.
Dr. Mac, we're gonna make you famous at that party.
Get some O them Hog Drippin's and add them to the beans.
Beans done in a Smoker are the best you can have. The Smoke will give it a flavor like they've never had. If they don't like it you can give them their money back
Here's how I prepare, in the recipe archive. There are also other bean recipes there, you might try a search:
Smokin Okies Smoked BBQ Beans
I've also done variations with fresh, rehydrated beans, but the family likes these better.
If you need to make a BUNCH Of them, guess you can make them in those aluminum pans, add some chopped brisket/pulled pork, put the covers on them and hold them in your oven at home until ready. You could turn out quite a few this way.
Another variation is AAHH's method, do these we're you're cooking something else in the smoker.
AAHH's Brisket baked Beans
Get some O them Hog Drippin's and add them to the beans.
Beans done in a Smoker are the best you can have. The Smoke will give it a flavor like they've never had. If they don't like it you can give them their money back
Here's how I prepare, in the recipe archive. There are also other bean recipes there, you might try a search:
Smokin Okies Smoked BBQ Beans
I've also done variations with fresh, rehydrated beans, but the family likes these better.
If you need to make a BUNCH Of them, guess you can make them in those aluminum pans, add some chopped brisket/pulled pork, put the covers on them and hold them in your oven at home until ready. You could turn out quite a few this way.
Another variation is AAHH's method, do these we're you're cooking something else in the smoker.
AAHH's Brisket baked Beans
OK, I have a recipe that I took from the foottv from a show called good eats. This guy is great since he tells you the chemistry of the food and why things work and don't work. But, he did beans that turned out great. If , when it called for the oven you smoked with the top off for the 1st hour, I bet you would have a great bean. I used small white beans as I don't like a big bean. The flavor was great. I added liquid smoke since I didn't have a smoker when I first did them. I got my smoker on Sunday and I wish that I had some soaking ready to go today......
Food Network, Good Eats Beans
Food Network, Good Eats Beans
Do a search in the recipe section the was a post from somebody on baked beens that was real good. I buy one of those big aluminum pans and use what ever recipe and put it the smoker on one shelve I have even put it under a butt to collect the juices. the only thing is watch your time the top beans will dry out.
Thanks for all your replies guys. I guess I wasn't clear on the number I needed to feed. It will be around 75 to 100.
How many people can I feed if I use one of those three inch deep aluminum disposable pans. Also, can I put in three pans in at once in the smokette if I rotate them on a regular basis?
How many people can I feed if I use one of those three inch deep aluminum disposable pans. Also, can I put in three pans in at once in the smokette if I rotate them on a regular basis?
I just saw a post that had a link on this topic of how much. I thoguth at least 4oz. I think I noticed 3.5 here. Here it is. http://www.ces.uga.edu/pubcd/b1039-w.html
So the key here is Math.
For 100 people (add 20%) how many portions and how much per person? A cup? More?
You can go to Sam's and buy those alumnimum pans. If you do 1) find the ones that will fit in a CS and 2) find the ones with the lids.
You could easily smoke several batches, cover them and serve them the next day.
You could warm in the CS & your oven, probably do as many as 6 trays (3 in the CS and 3 in the oven).
For 100 people (add 20%) how many portions and how much per person? A cup? More?
You can go to Sam's and buy those alumnimum pans. If you do 1) find the ones that will fit in a CS and 2) find the ones with the lids.
You could easily smoke several batches, cover them and serve them the next day.
You could warm in the CS & your oven, probably do as many as 6 trays (3 in the CS and 3 in the oven).
A fair rule of thumb is about 1 cup total of sides,if you are having bread,etc.
1 cup cooked beans,liquid,etc. = about 1/3+ lb.
Look at your crowd and adjust up for football players ,etc.
Those Sam's pans are about 4 or less"x12.5"x10.5",so they fit your racks fine.
They could hold about 12 lbs.of undrained beans,if filled to the top.
3/4 full is about 9 lbs.undrained
The large cans of beans at Sam's are about 7 1/4 lbs.,undrained.
If you add some meat,vegetables, and condiments that about brings you to your nicely filled 1/2 steam pan.
If any of the fuzzy math above holds true,you have +/- 25 1 cup sevings.
3 racks should be about 75.
I wouldn't worry too much about rotatin' the racks.
Hope this helps a little.
1 cup cooked beans,liquid,etc. = about 1/3+ lb.
Look at your crowd and adjust up for football players ,etc.
Those Sam's pans are about 4 or less"x12.5"x10.5",so they fit your racks fine.
They could hold about 12 lbs.of undrained beans,if filled to the top.
3/4 full is about 9 lbs.undrained
The large cans of beans at Sam's are about 7 1/4 lbs.,undrained.
If you add some meat,vegetables, and condiments that about brings you to your nicely filled 1/2 steam pan.
If any of the fuzzy math above holds true,you have +/- 25 1 cup sevings.
3 racks should be about 75.
I wouldn't worry too much about rotatin' the racks.
Hope this helps a little.
Ok, I just got done with the beans that I posted the link to from Foodtv. All I can say is "WOW". MAn, the flavor, little bite, great all around great.
This is a must smoke.
This is a must smoke.
This recipe is buried in the latest issue of Southern Living. It is the best pinto bean recipe I have tasted, and I do love pintos.
INGREDIENTS
1 pound fresh pinto beans, sorted and rinsed*
1 smoked ham hock
1 (10-ounce) can diced tomatoes and green chiles (Ro_Tel)
1 (32-ounce) container chicken broth
1 green bell pepper, chopped
1 celery rib, chopped
1/2 onion, chopped
Dash of red hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
INSTRUCTIONS
Place beans in a large Dutch oven, and add water to cover. Bring to a boil, and cook, uncovered, 30 minutes. Drain.
Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
INGREDIENTS
1 pound fresh pinto beans, sorted and rinsed*
1 smoked ham hock
1 (10-ounce) can diced tomatoes and green chiles (Ro_Tel)
1 (32-ounce) container chicken broth
1 green bell pepper, chopped
1 celery rib, chopped
1/2 onion, chopped
Dash of red hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
INSTRUCTIONS
Place beans in a large Dutch oven, and add water to cover. Bring to a boil, and cook, uncovered, 30 minutes. Drain.
Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender.
Well I survived my wifes reunion & the smoked beans were the hit of the picnic. Got more compliments on the beans than the guy who roasted the hog. Thanks for all the help from everyone who replied to my original post.
Here's the process I used for each gallon batch. I made 2 gallons at a time in the smokette:
1 gallon can of Bush Original Baked Beans
3 cups of homemade BBQ Sauce
2 cups diced onions
12 TBS Brown Sugar
3 tsp sesame oil
12 tsp prepared mustard.
For each 2 gallon batch I rubbed a pork butt with mustard & then rubbed with half cookshack chicken rub & half cookshack rib & then placed the butt on the top shelp of the smokette. Next I mixed all ingredients for the beans & filled two disposable aluminum baking pans about 3/4 full. Put the pans on the two remining open shelves & smoked for 5 hours with about 3 - 4 ounces of apple wood. I rotated the pans after three hours so the bottom pan would get some of the pork drippings. I then took the beans out covered with foil & refrigerated. When the butt was done I added about three cups of shredded pork to the beans & reheated in a roaster pan when ready to serve.
Here's the process I used for each gallon batch. I made 2 gallons at a time in the smokette:
1 gallon can of Bush Original Baked Beans
3 cups of homemade BBQ Sauce
2 cups diced onions
12 TBS Brown Sugar
3 tsp sesame oil
12 tsp prepared mustard.
For each 2 gallon batch I rubbed a pork butt with mustard & then rubbed with half cookshack chicken rub & half cookshack rib & then placed the butt on the top shelp of the smokette. Next I mixed all ingredients for the beans & filled two disposable aluminum baking pans about 3/4 full. Put the pans on the two remining open shelves & smoked for 5 hours with about 3 - 4 ounces of apple wood. I rotated the pans after three hours so the bottom pan would get some of the pork drippings. I then took the beans out covered with foil & refrigerated. When the butt was done I added about three cups of shredded pork to the beans & reheated in a roaster pan when ready to serve.
Doctor Mac, sounds like a great event.
And..............I see that sesame seed oil in there. That is amazing stuff. One of the great contributions brought to this forum by that beach bum, TOM.
Tom says, someone else invented it,(because he was out on Melbourne Beach getting a tan) but I say Tom invented it, and passed it on to Stogie who was going to Michigan and .........didn't have a bean recipe. (No bean recipe? I thought Stogie knew just about everthang.)
Sharp apples and sesame oil. And a ton of brown sugar. Whoa. That's baked beans. Dang!
You just never know what's gonna pop up on this forum.
Give our best to your wife. 25th what? Highschool? You didn't say. Not wedding...
And..............I see that sesame seed oil in there. That is amazing stuff. One of the great contributions brought to this forum by that beach bum, TOM.
Tom says, someone else invented it,(because he was out on Melbourne Beach getting a tan) but I say Tom invented it, and passed it on to Stogie who was going to Michigan and .........didn't have a bean recipe. (No bean recipe? I thought Stogie knew just about everthang.)
Sharp apples and sesame oil. And a ton of brown sugar. Whoa. That's baked beans. Dang!
You just never know what's gonna pop up on this forum.
Give our best to your wife. 25th what? Highschool? You didn't say. Not wedding...
I am getting cramps just reading this. I did a recipe similar to this recently, but also added one quarter cup of bourbon, and one quarter cup of mollases. It was terrific, but needed to be taken in moderation.
It was her high school reunion. We left the burbon out of the beans so it could be enjoyed on its own