Baked beans method-questions

Longknocker · February 2008

I'm planning on cooking some baked beans in our new enameled cast iron dutch oven. I've never cooked baked beans before (the wife has though) plus I've never cooked with a dutch oven in the Egg before either :S .We don't need a recipe but I have a couple questions reguarding the method on the Egg.
I'm planning on cooking them indirect at about 300° but should I leave the top off off the dutch oven the whole time or part of the time?
I'm going to soak the Great Northern beans overnight and then simmer them for a little while until the skin starts to crack. Once I get them in the Egg how long should it take until they are done and will I need to add any liquid while their cooking?

Thanks!

Richard Fl · February 2008

YES!

Leave the top off. Use smoke of choice if you want, I like apple wood.

Drain the liquid from the overnight soaking and discard. About 300-325F indirect for 3-5 hours, your taste buds will tell you when ready! If you have a way to lift the oven off the indirect barrier , BGE feet, angle iron or whatever to give an air space between, do so. Check every hour or so, stir to keep the bottom from sticking, add liquid as necessary. When I start the DO on the stove, I bring to a slow boil and then to the BGE.

Sundown · February 2008

What other goodies are you going to include when you do your beans?

Smokin' Lady · February 2008

Let me know how the enamel on your dutch oven holds up after a few uses. A friend gave me a nice set of two, a large and medium oval, and it didn't take long for the enamel to look a mess, but of course the inside is fine. Mind you the enamel is white, but I'm just wondering if that happens to all enamel. Enjoy your beans!

Longknocker · February 2008

I was planning on using the platesetter legs up then the grate with the DO on the grate would that work?. Also could I use the liquid that was left from soaking the beans if I need to add any to the beans?

Longknocker · February 2008

Really simple stuff, chips and hot dogs! Really just doing the cook to try out the DO.

Grandpas Grub · February 2008

That set up is fine...

Don't use the water you used to soak the beans. Rince the beans then use fresh water.

GG

Longknocker · February 2008

Our is red on the outside and white on the inside. Are you saying that they get nasty on the outside enamel and you can't wash off the discoloration? I better take a picture of it now because it sure is purdy now! :laugh:

Smokin' Lady · February 2008

You might want to grab a pic just in case - this is mine, the body used to be the same colour as the lid, which I rarely use. It's cast iron on the inside. Hopefully yours is a different brand and this won't happen, not that it bothers me that much, the food still tastes good.

thirdeye · February 2008

Have you tried any of the "new beans" yet??

Ronbo · February 2008

I leave the cover off and smoke with lots of Hickory and then when I pull them off I let them cool a little with the cover on to get some of the moisture back

Celtic Wolf · February 2008

or any metal except bare cast iron or cast aluminum.

Put some plain old dish soap on a paper towel and put a light coat on the OUTSIDE of the pot BEFORE every cook involving smoke.

Cleans up really nice. :lol:

Smokin' Lady · February 2008

Now you tell me! :angry:

Wilby · February 2008

What a great idea. Thanks for the tip.

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