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BBQ Baked Beans - need recipe

I'm looking for a baked bean recipe. Buckinghams BBQ in nixa, mo has awesome beans. They are thick, smokey, and have great BBQ flavor. Can you help me find a great recipe?

Comments

  • Richard FlRichard Fl Posts: 8,087
    edited April 2013

    Not sure about Nixa, Mo, but if you like sweet these are great with apple pie filling, peach or cherry.  Only one at a time.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=869043&catid=1

  • BigWaderBigWader Posts: 670

    @pagman seems to be the resident expert on baked beans.  Here is his recipe...

    http://eggheadforum.com/discussion/1149958/apple-smoked-maple-syrup-baked-beans#latest

    Toronto, Canada

    Large BGE, Small BGE

     

  • sticks88sticks88 Posts: 94
    I once did a recipe I found on amazing ribs.com and liked them very much.

    XL BGE and Pellet smoker

  • DuganboyDuganboy Posts: 1,118
    edited April 2013
    2 TBS Yellow Mustard
    Heaping cup of diced onion
    1/2 cup of honey
    2 TBS Apple Cider Vinegar
    1 1/2 cups brown sugar (light or dark)
    2 cups ketchup
    1 cup your favorite BBQ sauce
    2 TBS your favorite rub
    2 TBS Worchestshire Sauce
    1TBS minced garlic

    Mix all the above ingredients in a large mixing bowl

    Then add:

    2 15oz cans of pork n beans
    1 can of butter beans (drained)
    1 can of chili beans (hot or mild you preference)
    1 can light red kidney beans (drained)
    1 can of Great Northern beasn (drained)

    Mix very gently gently and pour into a 13x9 pan (stoneware is great if you have it)
    or my favorite way to cook is a CI Dutch Oven on the Egg

    If you have some pulled pork or some brisket throw in a couple of handfuls.

    If you do in the oven, do them at 375 uncovered, if you do them on the egg have the dome temp at 400 and use a platesetter legs down.  Cook for about an hour, until they are bubbly around the sides and starting to thicken. 
  • stlcharcoalstlcharcoal Posts: 1,933

    Check this one out:

     

    http://www.bbqu.net/season3/305.html

     

    Best Barbecued Beans on the Planet
    printer-ready version

    Method: indirect grilling
    Serves: 12 to 16

    • 1 pound smoked brisket or bacon cut into 1/4-inch slivers
    • 1 can (15 ounces) black beans
    • 1 can (15 ounces) dark red kidney beans
    • 3 cans (each 15 ounces) baked beans or pork and beans
    • 1 large sweet onion, finely chopped
    • 1 red bell pepper, cored, seeded, and finely chopped
    • 1 poblano pepper or green bell pepper, seeded and finely chopped
    • 4 cloves garlic, minced
    • 3 to 6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in)
    • 2 cups sweet red barbecue sauce (your favorite commercial brand)
    • 1-1/2 cups firmly packed light brown sugar, or more to taste
    • 1/2 cup Dijon mustard, or more to taste
    • 2 teaspoons liquid smoke (optional; see Note)
    • Coarse salt (kosher or sea) and freshly ground black pepper

    You'll also need:
    1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood chips or chunks (preferably pecan or hickory) soaked for 1 hour in hot water to cover, then drained.

    1. If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

    2. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and brisket or fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (If you used bacon, you can drizzle a few tablespoons of bacon fat over the beans for extra flavor.)

    3. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.

    4. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve.

    Note: If you cook the beans in a gas grill, you probably won't be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case.

  • KingtUTKingtUT Posts: 145
    I cook my beans on the plate setter (legs up) in a foil pan while I cook my meat.  I let the juices from the meat add flavor to the beans.
  • PjoePjoe Posts: 224
    1 lb bacon cut into 1" pieces Large Sam's Club size can of Bush's Baked Beans drained 1 lb dark brown sugar Large onion chopped coarse Mix all ingredients and put in 9x13 or larger sprayed baking dish Bake 350* for 1.5 - 2 hours. These are the bomb and very easy.
    LBGE AR SMALL BGE WOO RING
  • Charlie tunaCharlie tuna Posts: 2,191

    This isn't from scratch, but what i use, and always have people wanting to know the recipe.

    1   pound of bacon cooked crispy and then diced

    2   28 ounce cans Bush's Baked Beans, drain all the liquid off the top of the beans.

    1/2  cup of Blues Hog BBQ Sauce (or other sweet-spicy favorite)

    1   pound smoked leftover pork, or beef, or 1 pound crumbled pork sausage

    1   can of chopped peach pie filling 

    2   medium onions, chopped

    1   green pepper, chopped

    1/4 cup of brown sugar

    2   tbls. Worcestershire sauce

    2   tbls. mustard (prepared)

    1   teaspoon rub ( your favorite)

    Brown bacon, saute onion and green pepper in bacon grease.  Mix in remaining ingredients.  Bake at 325 degrees for one hour, then simmer on stove top in a large pot for 30 minutes, if you don't have time to do them in the oven.  Serves twelve. 

  • horsefleshhorseflesh Posts: 204
    I am cooking the recipe BigWader posted right now, will post a follow-up tonight.
  • horsefleshhorseflesh Posts: 204
    OK, finished the beans. It's a good recipe and I'd do it again. You could certainly complicate things with more ingredients, but I have no complaints. Except that I can't move. In fact after the beans and the burger that I made when the beans came off the BGE, I can't really feel my legs. 

    I added a few ounces of chorizo to the recipe, since I had some, and when has more pork ever hurt? I also used bacon instead of salt pork, and half maple syrup to half brown sugar. 

    I did notice that during the simmer step I lost enough water that I had to top off a couple of times from the kettle. I don't know why the recipe called for uncovered simmering, which would have prevented that. 

  • 55drum55drum Posts: 131
    edited April 2013
    Duganboy.....tried your recipe yesterday....it was very good....
  • Solson005Solson005 Posts: 1,911
    I make the one @stlcharcoal posted and get asked for the recipe by someone every time I make it. It is one of the best I've made. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • 500500 Posts: 2,208
    I just found this bean post. Making one or a combination of these recipes next week. I really like the sound of the one @Charlie tuna shared. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • ColtsFanColtsFan Posts: 262
    Here's my "go to" recipe
    1. 8 slices bacon, halved
    2. 1 medium onion, cut into small dice
    3. 1/2 medium green pepper, cut into small dice
    4. 3 large cans (28 ounces each) pork and beans
    5. 3/4 cup barbecue sauce
    6. 1/2 cup brown sugar
    7. 1/4 cup distilled or cider vinegar
    8. 2 teaspoons dry mustard or 2 tablespoons Dijon
    Pan fry bacon until half cooked. Saute onion/pepper in a little bacon fat, stir it all together and top with par-cooked bacon. Put it on the grill for a couple hours LS or in the oven
    LBGE, 36" Blackstone, Weber 22" Kettle
    Eggin' from Bloomington, Indiana
  • WebassWebass Posts: 66
    All these recipes sound very good.  I'd suggest adding a can of drained pineapple chunks.  I do that with mine and it's the one ingredient almost everyone comments on.

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

  • billt01billt01 Posts: 129
    edited May 27
    2 1/2 16oz beans
    1 can pie filling (is 20oz size? the one you use )
    3 mixed peppers
    1/3rd can jalapeno 
    1/3rd onion
    1/3rd pound hot pork sausage

    smoke the sausage and the pepper/onion mixture. Mix in the apple pie filling and also the drained beans. It is a very sweet, but with a following of heat, that makes people take notice.
    Started with a Charbroil
    then moved to a Lang 60D
    then bought a Cookshack SM150
    sold that to move to a Stumps baby
    then expanded to a Stumps Stretch
    sold both of those to do Travel softball and Cheer-leading
    Moved back to a Stumps XL Baby
    and now taking delivery on an Ostrich Egg 

    Fat Willies BBQ
  • xfire_ATXxfire_ATX Posts: 179
    The Mrs does this fairly simply-
    Fry 1/2 pack bacon
    Remove bacon and crumble
    Use quality bread tear into small peices and add to bacon grease until absorbed
    Add Crumbled bacon
    Pour (2) cans of Bushs baked beans into flat baking dish- 9x13ish
    top with mixture made above
    Bake 30 min
    LBGE, Charbroil Gas Grill, Weber Q2000, Weber Kettle Premium, Yeti 65, Yeti 20 oz Rambler, Yeti Colster

    Not quite in Austin, TX City Limits
  • ColtsFanColtsFan Posts: 262
    Webass said:
    All these recipes sound very good.  I'd suggest adding a can of drained pineapple chunks.  I do that with mine and it's the one ingredient almost everyone comments on.
    That sounds interesting! I'll definitely try
    LBGE, 36" Blackstone, Weber 22" Kettle
    Eggin' from Bloomington, Indiana
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