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Myron Mixon's "Jack's Old South" BarBQ Beans..

edited November -1 in EggHead Forum
Back by popular demand..... huh?[p]Here is another tack to take on BarBQ Beans, thanks to Myron Mixon of Jack's Old South, Restaurant and BarBQ Team... [p]JACK’S OLD SOUTH BBQ BEANS
Yields 24 Servings[p][p]8 Strips Bacon, cut into 1/2-inch pieces
1 Red Bell Pepper, seeded and chopped
1 Large Yellow Onion, chopped
2 ea., 55 oz. (3lb, 7 oz) cans of Bush’s ‘Original’ Baked Beans
1 ½ - 2 ea., 20 oz. cans of Peach Pie Filling (Comstock, out West?)
½ Cup Bullseye ‘Original’ BBQ Sauce (or your favorite)
2 Tbsp BBQ Rub (recipe follows)
2 ea, ½ size, disposable, Aluminum Steam Table Pans (Smart & Final)[p]
Preheat oven to 325°F.[p]Heat a large skillet over medium heat. Add bacon, stirring often; until bacon is somewhat crispy and its fat has rendered. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Reserve fat in skillet.[p]Add chopped pepper and onion to skillet and saute, stirring often, until softened -- about 6-8 minutes, maybe longer, maybe not. Transfer pepper and onion mixture to a LARGE, as in VERY LARGE, mixing bowl. [p]Add the drained bacon, beans with juice, pie filling, BBQ sauce and BBQ rub to the bowl. Mix (fold) to combine, taking care not to smash beans. Transfer contents, equally, to the 2 Aluminum Steam Table Pans.[p]Bake, uncovered, until hot and bubbly. About 1–1½ hours, maybe more...[p]
Jack’s Old South BBQ Rub
¼ Cup Brown Sugar (packed)
¼ Cup Sweet Paprika (regular kind, not the hot)
¼ Cup Kosher Salt (no substitutions, less ya want to)
3 Tbsp coarse ground Black Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Cayenne Pepper
1 tsp dried Basil (flakes)[p]Combine all ingredients and mix well.
Yields ¾ cup[p]Recipe can be halved or quartered and can be frozen. Make the full batch and freeze the rest for next time.[p]Keep in mind that this recipe has been slightly modified, in word only, so I can read it... er sumpin like that!! Keep also in mind, that prior to trying this recipe, I didn't especially care for Baked Beans or Boston Baked Beans or Pork and Beans... howsomever you call em...But, I really like these. And, imagine the surprise when folks see PEACHES in their beans. That'd be enough to stump the Stump![p]Many thanks to Myron, as he created a crowd pleaser....[p]'Kay Juggy?[p]Pete

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