The trick is to smoke the meat and not make the meat smoke
COWBOY BEANS II
October 17, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients consisted of pinto beans (soaked in water overnight), brown sugar, molasses, onion, garlic salt, onion salt, red wine vinegar, olive oil, diced bacon and freshly brewed coffee.
The bacon was cooked first..
…until the fat was rendered off and then the bacon and most of the bacon fat was removed from the cast iron Dutch oven.
The onions were sautéed in a little of the bacon fat.
The remaining ingredients were added…
…mixed to combine…
…and then water was added to cover the beans. The Dutch oven was moved out to the Egg which had been stabilized at 300 degrees. The Dutch oven was partially covered while the beans cooked.
After one hour of cooking some ketchup and tomato based BBQ sauce were added. The Dutch oven was partially covered and continued to cook.
After the beans cooked for another hour this is what they looked like. They weren’t done so I added some more liquid and let them continue cooking.
When the short rids were ready I had to pull the beans and serve them a little Al Dente.
The beans were a rich, wonderful blend of flavors.
The paired well with the beef short ribs but were a bit chewy. I need to get to the bottom of why these beans didn’t cook through in the allotted time. They were good enough I will try again.
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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.