the walrus’ modification for the BGE
from Dorothy Thomas’ recipe[p]2C Dry Beans
2TB Brown Sugar
1/4 C Onion, chopped
2TB Dry Mustard (optional)
1/2 tea Baking Soda
pre-cooked Ham, Bacon, or meat of choice (optional)[p]Soak beans in 4 cups of water with 1/2 teaspoon of soda overnight. Drain, put back in pot with 5 cups of water and cook until tender (about one hour). Drain and save cooking liquid. Put beans in a cast iron Dutch oven and add the molasses, brown sugar, vinegar, dry mustard, and meat. Pour all the cooking liquid over the beans. [p]Baking[p]Place Dutch oven uncovered in the BGE on top of fire bricks. Use your favorite wood for smoking. Keep the temperature between 150 and 200 for about 1 hour, less time for less smoke flavor. (If not using wood smoke, start baking at 300 degrees for a total of 3 and 1/2 hours.) After smoking, bring the temperature to 300 degrees gradually. During the 3 and 1/2 hours at 300 degrees, stir at hourly intervals. Remove the Dutch oven from the BGE when the beans are about the consistancy of a thick stew. Cover the Dutch oven and let the beans rest. The rest of the liquid will be absorbed by the beans.[p]There you go, gfw. Comments welcomed from all.