Baked Beans?

[steve912]

My uncle actually suggested it, and even though you cant taste to much of it, I think it still adds a little snap to the dish. Im sure you wouldnt notice a huge difference without it should you pass on adding it sir.. And just added bonus, get "tony catchers" dry rub original flavor, rub chicken thighs legs or wings , de-skin it if you like, throw it on the grill, sprinkle more tony catchers on as it cooks and have it with the beans... I would suggest smoking it skin on in a smoker with hickory chips first if you own a smoker.. Then throw it on a grill after two hours in a smoker.. Crisp the skin.. Oh and have beer or tequila and use as needed! let me know if it lives up to the hype

[BryanK]

I have an outdoor pot luck party that I am hosting, and I wanted to make BBQ baked beans for it. The suggested recipes and ingredients here all sound great, but I am set on ingredients. My dilemma is how to cook these ingredients. Listed below is everything that goes into my usual dish, but I wanted to add bacon this time. Most of the ingredients I eyeball or season to taste. Now let's get to it:

2 tall cans of Bush's maple cured bacon baked beans
1 thin sliced sweet onion
Paprika
Cayenne pepper
Brown sugar
Black pepper
Kraft original barbecue sauce
George's hot barbecue sauce
Texas Pete

I want to add molasses and bacon to this recipe, but again, I wanted chunks of bacon for flavoring as opposed to sliced. Is there anywhere I can buy slab bacon? I have found fat-back, but it really doesn't look too appetizing.

Just a little insight as to my usual preparation for this, I usually just simmer the beans with the slices of onions until the onions are "gone". When the onions are dissolved, I then add a few globs of the BBQ sauce, a few splashes of the George's, then stir in eyeballed amounts of the other ingredients.

I need to know how to properly cook the bacon (if I can find it), and maybe some alternate ways to combine my ingredients. Any guidance is appreciated as always.

[Team Sergeant]

You're not looking for bacon, you're looking for "pork belly". Google it with your city to find who sells it. Buy it and cut it into the size chunks you want and slow cook it with the beans. Myself, I'd cut it into the chunks and then do a very hot fast sear on the chunks first then toss them into the beans to slow cook. Your ingredients look fine just go easy on the heat. Remember you can always add heat but its damn hard to take heat away........ Add everything to a pot and slow cook. Add water if it becomes to thick.

[BryanK]

Thanks for the tips TS, that's exactly what I was looking for. Is there a way to "sweat" the pork prior to searing it without burning the meat? I'm trying to keep 'er juicy if at all possible.

[PSM]

Originally Posted by BryanK

Is there a way to "sweat" the pork prior to searing it without burning the meat? I'm trying to keep 'er juicy if at all possible.

Sweat the onions and sear the pork.

Pat

[Team Sergeant]

Originally Posted by BryanK

Thanks for the tips TS, that's exactly what I was looking for. Is there a way to "sweat" the pork prior to searing it without burning the meat? I'm trying to keep 'er juicy if at all possible.

When you sear a protein you do it just enough to add some "color" to the product. "Color" equals flavor. I like a deep sear on some, lighter on others. Sear it in a med heat without oil then throw it into the beans to cook for an hour or two......

[BryanK]

I was unaware of that. You learn something new everyday I reckon

Thanks again for the guidance.