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Re: Baked Beans for a Crowd sure fire crowd pleaser


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Posted by Bob on June 29, 2011 at 14:22:54:

In Reply to: Baked Beans for a Crowd posted by Chasing Smoke on June 29, 2011 at 12:47:21:

http://www.food.com/recipe/durgin-park-baked-beans-107614

I follow this recipe, change it for your quantity...I add 1cup BBQ sauce, any frozen leftover pork and or brisket from prior cooks usually a pound or so for this recipe, again adjust...or bacon if you don't have the other meat but the smoked meat is a differentiator. Do NOT used canned beans as the lazy mans way...canned beans are disgusting. Having French Canadian relatives, I grew up knowing baked beans. I cook these open on the smoker for at least 6 hours at 300-350 ALWAYS watching the water level to be soaked, but not flooded. Simmering but not boiling. After that you can cover and finish in the oven if you wish and if leaving unattended then flood with water a bit, maybe 1/2 inch over the beans level. Lack of water is the sure fire way to get beans that are 'nuggety' in the middle so more is better than less. This recipe will blow peoples minds, literally. Anybody primarily French Canadian or South American will freak and demand the recipe. Canned beans will always have that underlying horrible flavour to them so if you are looking to do that, choose another recipe. Serious.



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