Here you go Clint.
Ingredients
One pound sliced bacon. I used Deli Peppered Bacon.
One diced green bell pepper.
One diced medium yellow onion. I used a sweet yellow onion.
2 28 ounce cans of Bush's Vegetarian Baked Beans with brown sugar and spices.
1 cup BBQ Sauce. I used Stubb's Sweet Heat
1 Tbsp Mustard
1 Huge Jalapeno, chopped. You can either seed it or include seeds, depending upon your taste.
I mentioned in the post that this recipe was a hybrid. The original recipe called for plain old pork and beans. I used another recipe that called for Bush's Vegetarian Beans, no I'm not a vegetarian, and added my own bacon. The Jalapeno was an add on too. Anyway, I did this cook entirely on the grill. Kind of a two step process. I used my 5 qt. Lodge DO and placed on medium to high heat. Added the sliced bacon chunks and cooked for about 12 minutes, stirring frequently. Remove the bacon to a towel and drain all but two tbsp. of grease. Cook the onion, bell pepper and jalapeno in the bacon grease for about 5 minutes until soft. Once again, stir often. Add the Bush's Beans, the cooked bacon, bbq sauce, brown sugar and mustard. Stir and bring to a boil and then reduce heat to a simmer and cook for one hour. You can do this on the grill by using a split zone, most of the briquettes on one half of the grill for the high heat portion of the cook, then sliding DO over the other side over just a few lit briquettes for the simmer portion. I accomplished the same thing on this cook by using a full chimney in my 22 Weber. When ready for the simmer I placed two fire bricks directly on grill, the half bricks, and raised the DO to get my simmer. Make sure you occasionally stir the beans during that last hour to prevent them from sticking. That's it!
I have done similar but I have to skip the green bell peppers. me and them do not agree. but yours look really great.
