Boy did I ever screw up!!!!!

Better early than late.

Beans hold great and are usually better the next day. Freeze them and reheat in the crock pot. And be glad you have one less thing to do on the day of the event.

Thanks Dennis, I'm still concerned about the beans turning to mush upon thawing??? I guess, I could begin to thaw this Thursday and NOT STIR during the thawing process, that should work.

dan

Dan -- I would take this question to the Pro Forum.

I always get days screwed up this time of year. Don't think I've ever cooked something a week ahead of time tho. Grin & bear it!

Good luck!

PS Let us know what you come up with and the outcome. May be worthwhile to cook a week ahead, ya never know!

Thank's Wheelz. I guess what got me all confused is, 1) not wearing my glasses, 2) wife went ahead and picked up my beans stuff and 3) I was already in a cooking frenzy this past weekend. The wife said, pull out the Christmas lights, smoke your beans and clean up the kitchen......so...I did just what was asked.....

I posted in the Professional Forum..

dan

Maybe freeze a small batch, then thaw and prepare them to see if they get mushy or maybe turn out ok. Im not sure if this would work, but its what I would try. However, keep in mind that I havent been doing this smoking stuff long and am some what of a hack at this point

I freeze beans all the time since I usually cook them in large batches. They reheat good as new.

Meat, on the other hand, I like to serve that straight from the smoker.

Tell us how you made your beans. I've seen where people can get a bitter taste from the smoker.

Papa-Pigs, here is the recipe I used for my famous smoked BBQ beans.

I didn't measure anything, just squirted in a little of this and a little of that.

Lake House Smoked BBQ Beans


Aside from the beans and the brisket burnt ends this is what I remember.

Fried Hickory smoked bacon, chopped 1 lb per 3 #10 cans of beans ONLY USE BUSH'S ORIGINAL and DRAIN them before dumping them in the aluminum disposable pans.
KC Masterpiece (several squirts)
Yellow plain mustard (to taste)
onions, chopped about a medium.
Molasses, a squirt down the middle
Brown sugar, about 1/2 cup
cumin, dusted lightly
(pineapple chunks) from a can drained.
ground pepper
Lee and Perrins, several shakes
4 large cloves of fresh garlic, chopped fine.

After adding all the ingrediants, taste and adjust as necessary for your taste. Once you're satisfied, smoke for 3-5 hours stirring about every 30-45 minutes to incorporate more of the smoke flavor. I use those disposable aluminum pans. This last time I used my log burner and smoked with oak. The smoking Tex works fine also.

I still have those beans from last sunday in my freezer, our party has slipped to this coming Thursday, Dec. 14th. As a precaution I'm going to go ahead and smoke up a fresh batch this Sunday Dec. 10th and take in both batches. Just don't want to end up with mushy beans since I had to freeze my first batch.

I do not get a bitter tast from the smoker, I probably would if I used Misquite, but I stick with oak, hickory or apple, and even cherry, no bitter taste. Refrigerate after smoking (the day before) it enhances the smoke flavor and tastes great the next day heated in a crockpot.

There, I posted my famous Lake House Smoked BBQ beans recipe...the secret is out.

Have fun with the recipe and adjust to your liking......

Merry Christmas to all!!!

dan



Maybe smoking over the apple wood is what made the difference?

Hey BaltimoreBayside,

Thanks for the recipe. I'll try your recipe this Spring when we have a few Germans over for some good American Que. I'm always looking for new techniques and recipes. I would make it for New Year's, but the German's we are having over are not big meat eaters so I know they will probably not touch sides dishes. They seem to live on french fries and noodles. Not very healthy if you ask me.

Seemed like they ate alot of schnitzel and trout in the early 80's.

My 6 year old lives on chicken nuggets and french fries and frozen spaghetti (nuked).

I need help figuring out what size (ounces) a # 10 can of beans are. I was in the commissary yesterday and they had two sizes of beans. I did not see a # 10 on them. Please advise.

Thanks

Papa - Give this website a look-see. Eight oz in a cup would make 104 oz (8*13=104).

Our party was today (Dec. 14th) the frozen beans thawed out fine and reheated fine in the crockpot. My fresh batch went very fast....everyone at the party complimented my beans and said this was by far the best batch yet!!!!! The recipe is a few post above.

My backup batch were placed back in the fridge. They still looked whole and not mushy.

I don't know how fast they will cool in the fridge. However, my ingrediants contains vinegar which should help prevent any nasty's from forming.....

dan

Can Sizes
6-ounce = ¾ cup
8-ounce can = 1 cup
Picnic can = 1 ¼ cups
12-ounce can = 1 ½ cups
No. 1 tall = 2 cups
No. 2 can = 2 ½ cups
No. 2 ½ can = 3 ½ cups
No. 3 cyl. can = 5 ¾ cups
No. 3 squat can = 2 ¾ cups
No. 5 can = 7 1/3 cups
No. 8Z tall can = 8 to 9 oz or 1 cup
No. 10 can = 12 to 13 cups
No. 300 can = 1 ¾ cup
No. 303 can = 2 cups

Here ya go....
dan

Thanks B-more, I'll try that recipe sometime.