<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Benny L.:
I haven't tried it myself yet, but here's one recipe from the Side Dishes recipe forum.
The recipe looks good and seems popular. There's a starting point for you at least.
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Oh but I have.
That's my go to bean recipe. People go bonkers over them. As you can see I made my on revisions to them.
Greg, Yes to the beans on the WSM, no reason to think that anything that can be made in a oven, with some exceptions can't be made in the WSM. Beans, Mac & Cheese, scalloped taters, Baked taters, pizza, baking bread etc... Just think of it as a charcoal fired oven. You can pick and choose if you want to add smoke or not when using it like/as an oven.
even if you just put any baked beans in there just make sure a pork butt is on top of them! hog apple was good and planned on another, possibly Jim M.'s, real soon, there all winners im sure.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I imagine you end up removing a good bit of fat when cooking under butts? </div></BLOCKQUOTE>
Yes Ray. I posted about that in the Barbies beans thread. My favorite is to put the beans under a brisket. Pure love going into them beans.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
I imagine you end up removing a good bit of fat when cooking under butts? </div></BLOCKQUOTE>
Yes Ray. I posted about that in the Barbies beans thread. My favorite is to put the beans under a brisket. Pure love going into them beans.
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Yeah, saw that. If you're not stirring, then I would think it would be fairly easy to lift it off the top when they're done. Could just put them back on a bit to brown up the top a bit. Assuming the fat on top would keep that from happening.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
Yeah, saw that. If you're not stirring, then I would think it would be fairly easy to lift it off the top when they're done. Could just put them back on a bit to brown up the top a bit. Assuming the fat on top would keep that from happening. </div></BLOCKQUOTE>
Ray, The trick is to set the WSM on just enough of a slope, that the majority of the excess drippings, runs off into the foil lined water pan below. I found that trick out, purely by accident. If your on a level surface, then one shim placed under a leg will do the trick.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
Ray, The trick is to set the WSM on just enough of a slope, that the majority of the excess drippings, runs off into the foil lined water pan below. I found that trick out, purely by accident. If your on a level surface, then one shim placed under a leg will do the trick.
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Yep, have some "shim stock" laying about - we'll give that a shot.