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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
|• 1 gal pork & beans (drained)||• 1/8 tspcayenne pepper (does not make it spicy, just picks up the flavor)|
|• ½ lb BBQ"d shredded pork or brisket||• ¾ Cuphoney|
|• 4 Oz canned chopped green chilies (one can)||• ¾ Cupworchestershire sauce|
|• ¼ Cup dried onion (helps soak up liquid) (can use fresh, increase to ¾ cup)||• ¾ Cupbrown sugar|
|• ½ Cup favorite BBQ sauce|
|• 2 Cup catsup|
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.
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Time to Prepare: