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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Joes Afterburner Beans

   -- -- Posts: 46
edited November -1 in Sides


1 pound bacon chopped
1 pound smoked pork butt or pork chops (I used leftover pulled pork)
2 onion diced (I like onions)
4 good size garlic cloves, finely chopped or pressed
1/3 cup brown sugar
1/3 cup sugar (I skipped this, as it seemed too sweet for my taste)
1 cup favorite BBQ sauce (I have used homemade from Dr BBQ's book, and Sweet Baby Ray's)
3 tablespoons molasses
2 tablespoons mustard powder (I use prepared)
1/4 teaspoon chili powder
2 tablespoons ground New Mex chilis (I didn't have, so I skipped it and added more chili powder)
2 tablespoons ground chipotle (I used some chipotles in adobo)
1 teaspoon salt
1/4 teaspoon pepper (yeah, right...I use much more)
1 pound pintos cooked with bay leaves and coarse chopped onion
(I found a bag of Ken Stone's Smoked Pintos. Couldn't be beat!!)


Drain pintos and brown meat and onion together and save the bacon grease to put in the beans. Mix remaining ingredients. Blend all and bake at 350 degrees from 30 minutes up to 2 hours, covered. The longer you bake this, the better it is.


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