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

JACK STACK’S K.C. SMOKED BEANS

  Date: August 22, 2015
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This recipe was quite a surprise. I was making GILROY SMOKED TRI-TIP from Fred Thompson’s The Kamado Grill Cookbook and wanted to make some smoed baked beans to go with it. I decided to see if there was a baked beans recipe in this book and sure enough there was. Thompson mentioned these baked beans he had in a BBQ joint were out of this world. To be honest I wasn’t expecting much since it was a fairly simple doctored baked beans recipe with only a few ingredients besides the beans themselves. To my great surprise, these were about the best baked beans any of us had ever tried. I will let the pictures tell the story, and simply mention on of the tricks to these beans. Some of the flavor in the original recipe was from setting beef brisket above the beans and smoking them together. The dripping fat from the brisket helps flavor the beans. I didn’t have brisket, but I placed my tri-tip over the tray of beans to get a similar effect. These beans were extremely simple and fast to make and were the best beans I remember trying. It doesn’t get better than that.
Related Photo Entries:
Recipe Source:
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Wicked Good Burgers
The Kamado Grill Cookbook:
Jack Stack’s Kansas City Smoked Beans - (eBook)
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Adjustable Rig
  • CGS AR Oval Pizza Stone (Level 1.5)
  • CGS-Sliding Oval Grid (Level 3)
  • BGE S/S Grill Grid (Level 6)
  • 9 x 13" Glass Casserole Dish
  • Thermapen Super-Fast Thermometer
  • BBG-Cyber Q WiFi Pit Controller
  • Hickory Chunks
  • Ranch-T Lump Charcoal