fathers day beans

fishlessman

<p />fathers day was at my brothers house this year and i was asked to make beans. im never sure how much will be eaten so i usually make enough for fifty to feed 10. some were traditional boston baked and some i winged with an italian meatsauce, my sister and law and family are italian. this meat sauce bean came out great and makes a great chili reheated and smoked on the egg.

an hour of smoke with the cover off and an additional hour with the cover on is just right

Crab leg

fishlessman,
Could you share the traditional recipe please, and what kind of wood for smoke, temp, direct or indirect, etc... I am planning on doing a big pot of beans for the 4th, and will need to do them early in the morning of and take them with me. Will they "hold" well and not dry out? Any help would be great. Thanks.
Seth

tach18k

<p />fishlessman,

fishlessman

Crab leg,
i make them a day ahead and reheat them in the morning, sometimes they need to cook longer. i put the bean pot into a corregated cardboard box and into a cooler and they stay hot for several hours[p]BOSTON BAKED BEANS
2 small onions sliced thick
2 pounds beans,mix kidney, yellow eye, red beans (sometimes great northers). of all the beans, yellow eyes have the best flavor IMHO
3 TBL brown sugar
3TBL white sugar
2tsp dry mustard
half pound salt pork
1 cup molasses
1TBL sea salt
1/2 tsp black pepper
1tsp baking soda[p]soak beans 24 hours in water. bring to a simmer and remove 2 cups water and reserve(dont reserve water after it has the baking soda added). add soda to the beans and simmer 1 half hour, turn off and soak for 1 hour. drain and toss this liguid.
bring other ingrediants and reserved water to a boil. layer onions beans onions beans then salt pork floating on top and add the sauce.add boiled water to cover beans.
in the egg i setup at 250 inderect with no saltpork for the first hour or so, then add the pork and cook for 5 hours covered. remove cover for last hour to brown the pork. total cook time is about 6-8 hours, make sure all ingrediants are hot before putting into the egg. after the beans are softened and fully cooked i add a little more molasses to taste if they are bland[p]one thing that ive found is that different water supplys make the times different. my water demands that the soak times are long and that simmering first is needed with the beans or they are hard when cooked. ive used other water sources and did not have this problem
i use a bean pot, [p][p]
[ul][li]bean pots[/ul]

Celtic Wolf

fishlessman,[p] Just a small variation on this. Don't use the Baking Soda. Use a TBL of cider vinegar instead.. It does make a pleasent difference.[p] This is pretty much the recipe I use in my Dutch Oven.

JimboBQ

tach18k,
Did that pic come from Blazing Saddles?[p]Jimbo