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Pork and Beans

Carolina Q
Carolina Q Posts: 14,831
edited April 2015 in EggHead Forum
I was looking at various recipes for Boston Baked Beans and I came across this one this morning. This is not pork and beans, it's PORK and beans! The guy puts the beans in a CI DO and tops it with a pork picnic. Hours later when the bone pulls free he removes the meat and pulls it. Then he serves it with the beans. Man that is one delicious looking cook!!!!!

Could be egged, but with the DO lid on, not sure it matters. And without the lid, I would think the beans would dry out. But maybe not in the egg... smoke flavor sure would be nice! Don't think I ever did beans on the egg before. Any thoughts?

With all that sat fat, it's not something I would have often, but I WILL have it! :grin: 

There's a YouTube video linked too, if anyone's interested. 

http://www.modemac.com/cgi-bin/wiki.pl/Boston_Baked_Pork_and_Beans

I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • YEMTrey
    YEMTrey Posts: 6,835
    I've made brisket baked beans in cast iron on the egg before.  You are correct, without a lid, the beans will dry out fairly fast.  However, it is well worth the effort.  Great eats!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Mickey
    Mickey Posts: 19,768
    DAMN. 
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • fishlessman
    fishlessman Posts: 34,575
    i finish beans with the cover off for the last few hours, i think that would work with this, im trying this, it has fishing trip written all over it =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carolina Q
    Carolina Q Posts: 14,831
    YEMTrey said:
    You are correct, without a lid, the beans will dry out fairly fast.  
    Maybe a butt sized to fit the DO? Use it as a lid to protect the beans and after the meat starts to shrink, THEN put the lid on? Just a thought. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    fishlessman said:
    i finish beans with the cover off for the last few hours, i think that would work with this, im trying this, it has fishing trip written all over it =)
    Feel free to use your own bean recipe. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • fishlessman
    fishlessman Posts: 34,575
    you could also go boneless and splay it out to cover most of the beans
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    No thanks, I'll stick with my go to!  






    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • Carolina Q
    Carolina Q Posts: 14,831
    tarheelmatt said:
    No thanks, I'll stick with my go to!  
    Ah, but I don't HAVE a go to. Not for the beans anyway. =) This looked too good not to try.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    edited April 2015
    I've put beans on the egg - 250ish - in a non-covered pyrex pan.

     They were cooked to in the oven so I knew they would be cooked before the egg. I was going for the "smoked" flavor. It worked but lI eft them on too long and they turned into a dry mush. The flavor was great but the texture, not so much. 

    No way beans would survive a multiple hour butt cook 
    New Albany, Ohio 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Carolina Q said:
    tarheelmatt said:
    No thanks, I'll stick with my go to!  
    Ah, but I don't HAVE a go to. Not for the beans anyway. =) This looked too good not to try.
    Hahah.. I was kidding for the most part, however growing up, and well, still now, we have these in the pantry.  They're good to make baked beans from.  This was a staple in our house growing up.  My brother and I would fight to see who got the little pieces of fat they throw in there.  

    The recipe looks great that you posted though.  

    I think the picnic needs to be cooked some prior then finish it with the beans.  I agree with @THEBuckeye , I don't think the beans would survive.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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    My Photography Site
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    The definitely looks awesome.  It would be fun to try on the egg.  Could you simply add more liquid as needed to keep the beans covered?  Maybe you could also just use foil to cover the open part of the pot that is not blocked by the butt.  

    Just my $.02, but I would skip the step where he marinates the pork in the sauce.  It just seems like a waste of time to me because that thick sauce is not going to penetrate at all.  I would just slather some on the pork before cooking.   

    I would also sear the pork in the DO instead of a separate skillet.  1 less thing to wash, and you could deglaze for some extra flavor. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    That's what I figured about bean survival. I like Matt's idea of smoking the butt some first. Then I could add the beans, put the meat on top and cover. Toward the end, as fish said, remove the lid to let the beans pick up some smoke. Maybe throw in another wood chunk or two at that point. Even if the meat doesn't get as much smoke as I'm used to, that's ok. I cooked a butt in Mom's oven recently and it was very good, even without any smoke at all.

    SmokeyPitt,
    I don't know about adding liquid to keep the beans covered. I think that would give me bean soup, no? The foil might work though.

    You may be right about the thick marinade. However, The jerk seasoning I've been using lately is even thicker, a paste actually. Conventional wisdom seems to be that the jerk meat needs to be rubbed with the paste and left for 24 hours or so in order to get the full flavor. Maybe that would work here. Certainly won't hurt to let it sit for a few hours.

    I was planning to sear in the same pan. For the reasons you mentioned. Never seared a pork butt or picnic before. But I never cooked one in a pot either. :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • XC242
    XC242 Posts: 1,208
    This looks awesome. How big of a Dutch oven is needed for this recipie? I have a 5 quart and I'm thinking it wouldn't be large enough. 
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Carolina Q
    Carolina Q Posts: 14,831
    In the link, he mentions 6-8 qts. I don't have one that large either. He also calls for an 8-12 lb butt and 2 lbs of beans. I plan to use a smaller butt and 1 lb beans in my 5 qt DO. We'll see.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Could you cook the beans until they start to soften and smoke the pork until it stars to come out of the stall and then combine them for the last hour or so?  Matt has the right idea.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • XC242
    XC242 Posts: 1,208
    edited April 2015
    Thanks @Carolina Q . How about smoking the butt for a 2-3 hours to get the smoke on it and then put it in with the beans?
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Jstroke
    Jstroke Posts: 2,605
    When cooking beans you need dry beans. There are only two types of dry beans used in the great state of Maine for making baked beans. Yellow Eyes and Jacob's Cattle. These will hold up to many hours of cooking. Much more than the white beans they use in Boston. Use a ceramic old fashioned bean pot. The mouth is narrower which helps with evaporation. I am sure you could use it in the egg. But with all baked bean recipes with dry beans you mist add water through the cook or they will dry out before the beans are tender.,
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Jstroke, I have never seen yellow eyes (though I have looked) and have never even heard of jacob's cattle. I may buy a ceramic bean pot one of these days, but I don't own one now. The pork cook looks so good, I HAVE to try it!

    BTW, are you familiar with the late Bill Mason's work? Some very enjoyable canoe film if you are interested. He did more than the Jstroke. =)

    https://www.nfb.ca/film/path_of_the_paddle_solo_basic/
    https://www.nfb.ca/film/waterwalker

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Jstroke
    Jstroke Posts: 2,605
    Carolina, i know you can get yellow eyes and Jacob's cattle at whole foods--at least here. And yes i am familiar with his work. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks for the tip on Whole Foods. I'll check it out.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • paqman
    paqman Posts: 4,920
    http://eggheadforum.com/discussion/1141342/binnes-au-sirop-derable-maple-syrup-baked-beans

    ____________________
    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
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  • Carolina Q
    Carolina Q Posts: 14,831
    Jstroke said:
    Carolina, i know you can get yellow eyes and Jacob's cattle at whole foods--at least here. And yes i am familiar with his work. 
    Ok, 40 miles later, I'm back home with no Yellow Eyes. Guess I should have called first. The guy at Whole Foods looked at me like, "you're kidding, right?", when I asked for Yellow Eyes or Jacob's Cattle. At least he knew what they were! Oh well, Great Northerns will do.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Acn
    Acn Posts: 4,490
    Rancho Gordo has the best dried beans you can find. You've got to order in bulk or the shipping is ridiculous.

    LBGE

    Pikesville, MD

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  • Carolina Q
    Carolina Q Posts: 14,831
    Acn said:
    Rancho Gordo has the best dried beans you can find. You've got to order in bulk or the shipping is ridiculous.
    Thanks, but their shipping isn't all that's ridiculous. $6 a pound? For beans?! I'm out.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Tinyfish
    Tinyfish Posts: 1,755
    Now thats pork and beans.
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