Serious Eats: cwazywabbit's Profile

jackie,
I haven't made this recipe yet, but whenever I soak beans, I add an extra 2 inches of water on top of them. I've never seen anyone only cover them to the top, but I just figured with the long cook time, this recipe didn't need the "proper" soaking method.

amiyrah18 at 6:28PM on 06/16/09

From Recipes

Grilling: Barbecue Beans

OOPS! Wanted to tell "deeley" that he/she can purchase tomato paste in a tube to avoid the dreaded "partial can waste". Anchovy, onion, garlic, & pesto come packaged this way as well.

jackie2830 at 6:48AM on 06/16/09

From Recipes

Grilling: Barbecue Beans

After reading this blog, it looks like there are maybe only 4 people who actually made these beans.............
So being the avid [as well as] old cook that I am, I have one question for all about these beans that NEVER SOFTENED!!!!!!!!
I followed the recipe to the letter with: "plastic container overnight in just enough cold water to submerge them completely". Was that actually correct? I baked them for 8 hr & they NEVER softened.
Was this recipe in error, or am I?

jackie2830 at 6:45AM on 06/16/09

From Recipes

Grilling: Barbecue Beans

Made this this weekend - used a six ounce can of tomato paste (can't stand having to use 2/3 of a can) and used water instead of vegetable stock. Fantastic result - eaten in its entirety by the family. A winner of a recipe.

deeley at 12:45PM on 06/15/09

From Recipes

Grilling: Barbecue Beans

I made this recipe yesterday. Instead of using the water used to soak the beans, I used 2 cups beef bouillon, 1 cup water and 1/4 cup rum. Beans turned-out great. Actually, just the beans can be a meal.

ArmadilloPepper at 10:12AM on 06/12/09

From Recipes

Grilling: Barbecue Beans

Try these with a handfull of BBQed pulled pork--- Smoked of course and don't mince the onions, leave em in chunks!! Dave

old chef at 5:29PM on 06/10/09

From Recipes

Grilling: Barbecue Beans

Would this work just as well in a slow-cooker / crockpot, do you feel? I would love to try these, but my smoker's generally filled-up with meat.

learyblaine at 4:38PM on 06/10/09

From Recipes

Grilling: Barbecue Beans

I've made AB's recipe several times and I can honestly say they are the best baked beans I've ever put in my mouth.

Cupajo at 12:26PM on 06/09/09

From Recipes

Grilling: Barbecue Beans

Thanks! I just got a Weber smoker and will definitely add this to the maiden use.

grillguy at 10:27AM on 06/09/09

From Recipes

Grilling: Barbecue Beans

@grillguy: Yes, lid on the entire time.

Joshua Bousel at 10:02AM on 06/09/09

From Recipes

Grilling: Barbecue Beans

When you put the Dutch oven in the smoker, do you keep the lid on? (I'm a stickler for following recipes to the tee, otherwise I usually mess up!)

Thanks!

grillguy at 10:00AM on 06/09/09

From Recipes

Grilling: Barbecue Beans

I usually make my own rum baked beans when smoking ribs. This recipe sounds great and will try it this weekend when firing up the smoker. Any suggestions on how to reduce the cooking time to 4.5 hours?

ArmadilloPepper at 11:55PM on 06/08/09

From Recipes

Grilling: Barbecue Beans

@JimInHolland: In AB's original recipe he says that you could substitute olive oil for the bacon fat. Never tried it, but it seems like a decent plan to get you close.

painaxl at 12:48PM on 06/08/09

From Recipes

Grilling: Barbecue Beans

@cwazywabbit: They're not really smoked, that's why I mentioned they're neither really barbecue or grilling. They turn out just as well, with the same flavor, in a 250 degree oven as in a smoker. I put them in the smoker, because if it's already going, there's no reason to also run the oven just for the beans.

Joshua Bousel at 9:25AM on 06/08/09

From Serious Eats