The trick is to smoke the meat and not make the meat smoke


  October 17, 2015
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These beans were a bit of a mixed bag. They had great taste, but there was something off with the cooking time/temperature combination. I’ve made at many doctored baked beans recipes and had no troubles. I went into this one not giving it a second thought. I was looking for something to pair with the beef short ribs I was also making this day. I prepped the beans and got them on the Egg which was stabilized at 300 degrees. The recipe called for the beans to be cooked at 300 for a hour. At this point you added some ketchup and barbecue sauce and continued cooking for 1 to 2 hours more. I had started the beans early enough that I could cook them for the total 3 hours if needed. At the 2 hour mark they weren’t even close. As I let them continue I noticed there was a problem where the liquid was cooking off which would end up leaving me with only beans and no sauce. I began adding more ketchup and BBQ sauce. At 3 hours the beans were still “al dente”. At this point the beef ribs were finished and I had no idea how much time was left on the beans. And I couldn’t just keep adding liquid(s). I decided that rather than run the risk of ruining the beef ribs I would serve the beens a bit chewy. Everyone loved the flavor of the beans, and wished they weren’t so chewy. I agree and I have no idea what was going on with this recipe, that resulted in the beans not cooking in the allotted time. I may take another stab at this, but you have been warned.
Recipe Source:
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Wicked Good Burgers
The Kamado Grill Cookbook:
Cowboy Beans - (eBook)
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • BGE S-S Grill Grid
  • BBG-Digi Q Pit Controller
  • 9 x 13" Glass Casserole Dish
  • Ranch-T Lump Charcoal