Bourbon, Smoked Baked Beans

Misippi Egger

I took a 2005 recipe from the Forum cookbook posted by Marv in the Seattle area and I made some alterations after the first cook. Here are the pics and the recipe for those who might like to try these outstanding baked beans.

Smoked Bourbon Baked Beans

80 oz Bush’s Best Baked Beans w/ bacon & brown sugar (7#5oz can w/ 2 cups removed)
1 pint pulled pork (about ¾ lb.)
1 small onion, chopped
¼ cup + 2 Tablespoons Carnivore Robust BBQ Sauce
1 ½ cups catsup
1/8 teaspoon red pepper flakes (cayenne)
2 large cloves garlic, minced
½ bell pepper, chopped (optional)
½ cup + 1 Tablespoon honey
½ cup + 1 Tablespoon Worchestershire sauce
¼ cup + 2 Tablespoons brown sugar
1 - 4 oz can of chopped green chilis
½ cup bourbon


Mix ingredients, place in Dutch Oven and cook, indirect, uncovered at 275-300*, using favorite wood smoke for 3-4 hr., until you reach your desired thickness. DO NOT STIR. When done, stir the smoke into the beans and serve, or better, refrigerate overnight to allow the flavors to enhance. Reheat on the BGE, indirect, covered at about 200* until done, about an hour. Serves 20-30, depending on others sides, etc.
On small BGEw/ foil balls between platesetter and DO:

275-300*

Finished and ready to eat (4.5 hrs):

NoVA Bill

I'm going to make baked beans for the fourth, now I have a recipe - thanks, albiet I won't bee cooking for 20 to 30 :(

Misippi Egger

Here is a good converter that you use to reduce the ingredient amounts to whatever proportion you want.


Recipe Converter

Big'un

Dang Clark, look at the beautiful color on those! Great job! How's the flavor?

Misippi Egger

Some of that dark color came from the Carnivore sauce!

I also squirted some Robust on each burger before they got cheesed. It makes cheap burgers taste "pricey". :woohoo: