Cliff Bartlett
R.I.P. 5/17/2021
Had a craving for both last night. Here's the pictures of the cook.
Used 3 different types of dry beans. Pinto, Great Northern and Small Red. Soaked in water and a little salt overnight.
Fried up some bacon the following day.
Removed bacon and sweated some onion and then added some chopped green bell pepper, a jalapeno and garlic.
After a few minutes added water, chicken stock and the reserved bacon. Brought to boil and reduced to simmer for around an hour. Held kettle to a steady 300 for the entire cook.
Added ketchup, brown sugar, honey, molasses, mustard, ac vinegar, some rub and hot sauce. Let beans simmer for 4 hours, 3 with lid on and
lid off for final hour.
Got to work on the CSR's. Rubbed down with SM Sweep Apple.
Kept an eye on the liquid in the beans.
Got the ribs on the WSM. Set it up like a UDS. No Pan.
Used 3 different types of dry beans. Pinto, Great Northern and Small Red. Soaked in water and a little salt overnight.
Fried up some bacon the following day.
Removed bacon and sweated some onion and then added some chopped green bell pepper, a jalapeno and garlic.
After a few minutes added water, chicken stock and the reserved bacon. Brought to boil and reduced to simmer for around an hour. Held kettle to a steady 300 for the entire cook.
Added ketchup, brown sugar, honey, molasses, mustard, ac vinegar, some rub and hot sauce. Let beans simmer for 4 hours, 3 with lid on and
lid off for final hour.
Got to work on the CSR's. Rubbed down with SM Sweep Apple.
Kept an eye on the liquid in the beans.
Got the ribs on the WSM. Set it up like a UDS. No Pan.