The trick is to smoke the meat and not make the meat smoke
ROOT BEER BAKED BEANS
Date:May 31, 2014 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 for the beans are gathered: Canelinnni beans, chili powder, Dijon mustard, garlic, Kosher salt, onions, molasses, tomato paste, artisan root beer & cider vinegar.
The ingredients are measured out and prepped. Time to head out to the grill where the Dutch oven has been preheated to 350 degrees.
The artisan root beer was Virgil’s Root Beer. This micro brewed root beer uses pure cane sugar as opposed to corn syrup like most modern soda. I am not a root beer fan, but I liked this brew.
The ingredients and grill tools are out at the Big Green Egg. I was using my Maverick ET-732 to monitor grill temps.
The first item of business it to brown up the bacon chunks.
The bacon is done and the garlic was added and cooked an additional minute.
The onions were added next and were softened and browned.
The onions were good to go after 8 minutes.
The other ingredients were all added and Cooked for an hour. I also added some Jack Daniel’s oak wood chips. This is the big reason for doing beans on your grill versus the oven.
The beans are done. I made these a day ahead to lighten my load the nedt day and beans are always better the second time around.
The beans were reheated in the Dutch oven the next day.
The beans were unique and delicious. The had a wonderful sweet flavor from the root beer and the smoke added gave the beans a nice flavor.
The beans were served with Pete’s Burgers and a Grilled Vegetable Platter.
These beans are a great change of pace and not particularly difficult to make.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I was looking for a side dish to serve with the burgers I was making this day. I have made quite a few doctored burgers recipes lately, and I was looking for something a different. This recipe which used artisanal root beer certainly seemed to merit that requirement. Another plus is it came from The Grilling Book, which had produced some other excellent recipes lately. I found this identical recipe posted online on 4 or 5 websites, with some comments from people who made the recipe. To be honest, I began to get quite nervous. This recipe seemed to be a love/hate thing. People gave it 5-stars or 1-star. The people who didn't like it described an unnatural flavor not appropriate for baked beans. The conclusions of many who liked it was the recipe was VERY dependent on the artisanal toot beer. They felt that the people who didn't like the recipe didn't use the "right" root beer. I couldn't get my hands on the two brands specifically mentioned in the recipe, but I spent some time on web sites devoted to reviews of artisanal root beers. One of the qualifications for "artisanal root beer is the use of pure cane sugar vs corn starch as a sweetener. The brand I used, Virgil's Micro Brewed Root Beer, really surprised me.. I tried a small sample of it, not even refrigerated and I loved it. Normally I am not a fan of root beer, but this was a big exception. All of the people who tried these beans loved the flavor. They noticed a different flavor to them, usually decreeing it as sweeter, but they loved it.