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In Reply to: Re: St Louis trimmings posted by DBH on July 03, 2012 at 11:30:55:
Posted by Salmon on March 26, 2003 at 15:27:46:
In Reply to: bbq bean recipe posted by david on March 26, 2003 at 14:08:36:
Here's the one I use.
Rick's Blue Ribbon Barbeque Pit Beans
Two 28 oz. & one 15 ½ oz cans of Bushs original baked beans
1 12 to16 ounce bottle barbeque sauce ( I use KC Masterpiece)
½ onion, finely diced
½ green pepper, finely diced
3 celery stalks, finely diced
8 tablespoons of prepared yellow mustard
About 1 pound brown sugar (or what ever it takes to adequately cover)
2 tablespoons powered hickory seasoning (or bbq rub)
2 tablespoon celery seed
1 to 2 pounds of smoked pork or brisket
1 aluminum half steam pan (roughly a 9x13)
Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about ½ to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary.
Can be done in the oven.
Use one of the big industrial cans for two half-steam pans.
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