Sides

Discussion in 'Side Items' started by smokerrookie, Nov 23, 2007.

  1. I'm looking for some good bean recipes as well as good ways to grill corn. Heck, if you've got any other good side ideas, throw them my way. Thanks for any help. I love this site.
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

  3. rip

    rip Smoking Fanatic

    I'm making some tomorrow, those are killer beans. I do the family safe version.
     
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Dutch's Wicked Smoked Beans are great, just wish they were arse freindlly !!!
     
  5. deejaydebi

    deejaydebi Smoking Guru

    Deejay’s Boston Baked Beans

    Makes about ½ gallon
    1 package small white dry beans (I use Great Northern)
    1 teaspoons salt or to taste
    1/2 teaspoons white pepper
    2 teaspoons dry mustard
    2 cup Brer Rabbit molasses the darker the better
    1/2 lb smoked bacon diced slightly browned
    1 diced red or green pepper
    2 large onions sliced thin and separated

    Rinse and pick over dried beans to remove any stones or debris before cooking. To make it easier sort dried beans on a large white plate or on a white, rimmed cutting board. The neutral background makes any unwanted stones or loose skins easy to spot.

    Soak the beans in cold water for 24 hours or simmer them just long enough for their skins start to burst. If you simmer them, save the bean water, and use it in the bean pot later.

    When the beans are ready add the onions and the drained beans into the bottom of the bean pot or foil pan if smoking. Stir in bacon. Mix all of the other ingredients with 2-4 cups of hot water (you may use the water you simmered the beans in earlier and dump it into the beans. Add enough water to cover the beans, and put the pot in the oven or at 250ºF.

    Bake or smoke about 6-8 hours or until the beans absorb the flavors, adding water as necessary and occasionally stirring up the beans. For the last hour or so you can leave the pot uncovered to get rid of some excess water.
     
  6. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Once again, Debi, you have posted a winner!

    Cheers!
     
  7. deejaydebi

    deejaydebi Smoking Guru

    Thank you Monty - must be the New England influence [​IMG]

    Although stale beans are all to common lately - not enough people making beans at home I guess.
     
  8. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    Time to think about planting a quarter acre of beans!

    Ain't that a gasser!

    And, yes. The New England influence is there. Although my grandmother always added about two large cloves of finely minced garlic. And so do I! Otherwise, same recipe!

    Cheers!
     
  9. deejaydebi

    deejaydebi Smoking Guru

    I'll have to try that - Mama never put garlic in hers so I never tried it jus modified her recipe and I LOVE garlic! If I want a BBQ flavor I do put diced tomatoes, brown sugar and Vermont maple syrup in there.

    I won't be planting them here my whole yard is less than 1/4 acre and the house takes 1/3 of that!
     
  10. squeezy

    squeezy Master of the Pit OTBS Member

    All the insructions I have seen for cooking dried beans always said to discard the simmering water due to the scum that forms ... you know somethin' that we don't Mom?
     
  11. deejaydebi

    deejaydebi Smoking Guru

    I just scoop anything out that developes. It usually sticks to the edges of the pot anyway. Never had much but loose skins in mine.
     
  12. homebrew & bbq

    homebrew & bbq Smoking Fanatic

  13. Anyone know a good coleslaw recipe? There is nothing better than good coleslaw with pulled pork or ribs.
     
  14. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Rookie, use the SEARCH feature above!! It is your friend [​IMG]
     

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