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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Marv's Marvlus Smoked baked Beans

edited November -1 in Sides


• 1 gal pork & beans (drained)• 1/8 tspcayenne pepper (does not make it spicy, just picks up the flavor)
• &#189 lb BBQ"d shredded pork or brisket• &#190 Cuphoney
• 4 Oz canned chopped green chilies (one can)• &#190 Cupworchestershire sauce
• &#188 Cup dried onion (helps soak up liquid) (can use fresh, increase to ¾ cup)• &#190 Cupbrown sugar
• &#189 Cup favorite BBQ sauce
• 2 Cup catsup


Mix all ingredients and pour into a kettle, or Dutch Oven if you have one.

Heat uncovered @ 275-300 grate temp.,indirect, with a couple of chunks of your favorite wood for flavor, for 3-4 hours or until liquid decreases to desired consistancy. I like mine on the drier side, more like Boston baked beans. Do not stir during cooking. When done, they will appear dark on the surface. This is the smoke laying on top. Stir to mix smoke into beans and serve hot.


My customers seem to like more 'smoky' beans,
but you can adjust wood smoke to you liking.

Number of Servings:

Time to Prepare:

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