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Baked bean advice

TheToastTheToast Posts: 278
Hi. I'm planning on doing my first overnight cook tomorrow - a pork butt (or as they say in the UK, pork neck end). I'd like to cook some beans alongside it and will probably follow this recipe:

Have you left beans to cook overnight? I have an old Le Creuset cast iron casserole dish which I plan to use. I want the smoke to get to the beans but also don't want them to dry out so should I leave the lid on, ajar? Or just compensate by adding more stock than the recipe suggests? I'm not sure what configuration will keep them from totally drying up over 8 or so hours. Advice appreciated! Alternatively, because it's a 5.7kg / 12.5 lb joint of pork, it's likely to cook into the morning, so I could always put the beans in when I get up. 

Thanks in advance


  • Ladeback69Ladeback69 Posts: 4,436
    I have done it while cooking a brisket.  I used it as a drop pan and collected the juices in the beans as it cooked.  If you are going low like 250 or lower you should be ok if there is plenty of liquid in with the beans.  Sounds good to me.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • TheToastTheToast Posts: 278
    @Ladeback69 Thanks for the advice. I was also toying with the drip pan idea. Do you remember the volume of beans and water you used?
  • JRWhiteeJRWhitee Posts: 4,576
    I cook my beans in a drip pan under my Butts too, I leave it there for the first 3 hours or so then refrigerate them. I put them back on when the Butts have an hour left. I think the beans would dry out if left for the whole cook, and they really don't need to be on that long.

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • paqmanpaqman Posts: 2,776
    Leave the lid on

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • fishlessmanfishlessman Posts: 23,157
    lid on for the majority of the cook, lid of at the end for an hour or two has always worked for me, i make a pot pretty much weekly but usually overnight in the oven
    this is pretty good too =)

  • fishlessman - this is now number one on my to do list.  I'm a huge baked beans fan.  I'll have to score a dutch over first.  Thanks for the link.
    XL BGE & Mini - CT USA
  • TheToastTheToast Posts: 278
    So I did these overnight, with a lid ajar and liquid nearly to the top, then another 2hrs with no lid. Turned out great! Little too sweet - I'll cut down on the honey next time.  They look a bit dry in the photo but that's just the thin crust - they're really saucy when stirred
  • CtTOPGUNCtTOPGUN Posts: 488
     Looks great! I used another vid from the above mentioned "castironchaos" Youtuber for doing a brisket flat with boston baked beans. It came out quite good. Before winter is over I will do a pork shoulder with baked beans in a cast iron dutch oven. Good old PORK and beans!

    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

  • Ladeback69Ladeback69 Posts: 4,436
    Looks great to me.  I like that little crust on the top.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
  • pgprescottpgprescott Posts: 10,629
    You all are killing me. Can't eat beans on my crappy diet. The drool is overwhelming here!!!
  • LitLit Posts: 6,955
    Get some wet wipes so you don't tear your ass up.
  • johnmitchelljohnmitchell Posts: 4,649
    @TheToast... That pot of baked beans is a thing of beauty.. I am also watching my carbs but I would tear into that.. Congrats..
    Greensboro North Carolina
    When in doubt Accelerate....
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