Beans, beans...just wonderful

[Todd Randall]

Doing a double batch of Barbie's beans today. Followed the recipe except I doubled the black pepper, chimayo, texas pete, and substituted 1/8 tsp of Dave's Insanity for the "dash of Tabasco".

Got a batch down low.

Got a batch up top.

I don't care much for fatty, chewy bacon. I have an extra food grate that I use for expanded capacity. So I laid it right on top of the lower bean pan and put a pound of bacon on it to smoke.

It smoked up pretty nice.

I crumbled in the recipe amount of 1/4 pound (guessed at it) and the rest made for some delish BLT sandwiches for lunch.

I bought two pounds of bacon. So when that first pound came off, I rotated the bean pans, and put another pound on to smoke over top of the other bean pan now on the lower grate. I'll mix that in when it's done and have some for breakfast tomorrow

On a side note, it's raining pretty good out right now. Didn't stop me. Here's the roofed enclosure shedding the rain nicely, and I'm still gonna smoke a cigar (or two) and have a few beers

Smoker is holding temp inside just perfect. but it's a blurry picture, I was getting soaked at the time

The wife says to me, why don't you smoke a bologna. Ya, why don't I. Ran out and picked up a 2.5 pound chunk. I'll put it on when the beans come off and update this with more pics then.

Here's the finished beans. Went 7.5 hours for a nice thick consistency at probably 260 avg dome temp.

Top beans after The Final Stir.

Bottom beans before The Final Stir.

And here's the bologna scored and rubbed down with orig Texas BBQ.

Been on the smoker for an hour. WSM still running 275 dome temp, 8.5 hours since first started, still on same 2/3 load of K.

Here's the finished product, I think it could have used another hour or so.

Was pretty tasty for something quick, easy, and different.

Hope you all are having a good smoke today.

Todd

 

[Bill Hays]

Mmmmmmmm .. Double smoked bacon !! YUM! Todd, is there a post somewhere about your extra grate mod? I can see pretty will what you did but I'm interested in the threaded rod length and it's thread size; 10-24? Thanks, and man, that looks great !!

Bill

 

[KenP]

I can't believe I'm the first to ask this, but WTH are you going to do with all those beans?

BTW, they look great. I really want to make some, but the wife isn't real big into beans so I have to wait for another gathering.

I don't see Barbie's Beans in the recipe section.

Bill, it looks like pictures 8 and 9 in this link:
http://www.virtualweberbullet.com/increasecapacity.html

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KenP:
I don't see Barbie's Beans in the recipe section. </div></BLOCKQUOTE>
Ken, It's in the side dish forum. Link to beans here.

Looking good Todd, keep the pics coming.

I'm the same way with the bacon. I always precook the bacon before putting it into the Barbie beans. Hope this batch is spicy enough for you.

 

[Todd Randall]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I can't believe I'm the first to ask this, but WTH are you going to do with all those beans? </div></BLOCKQUOTE>

LOL. A few things have to fall into place first. Freezer space is first. I recently picked up a small 5 yr old chest freezer from craigslist. I also just replaced my old Norge garage beer fridge with a 10 yr old Kitchen Aid also off Craigs. Not from the same people, but paid $65 and $50 respectively.

Second must have is a vacuum sealer. I have a foodsaver 2840 I think the model is.

Most times, if I'm going to fire up the wsm, I'm now able to load it up. Why not, right. So most of it will get vac sealed and frozen and I won't have to do another bean cook for probably 6 months. We do have a few parties coming up, so I'll seal some big bags to reheat for those. I'll also seal some smaller bags for just the fam. Plus, I also give some bags away to friends and family. It makes me feel good to be able to do that.

[Edited]
Bill, the mod came pretty much as is from the mods section. Here's the link to my questions and thinking. 3rd cooking grate. It didn't all fall into place like I wanted (no quick disconnect). I took the bottom cooking grate with me. And I measured so it'd fit close to the middle of the two (4" drop I think). And actually, opposite to what I said above, in that pic it's right side up. I take those wings nuts off and one of the washers and I hang it from the top grate. That way I can use the handles on the top grate and pull out both the top and now the "middle" grate at the same time. I have to lean it to one side a little to get it around the top grate hinges / hanger things, but chicken or whatever is on it has stayed in place no problem. It's all SS. Boy, I just can't remember off the top of my head what the sizes were. I remember just going to Hector's on Transit (there's a bunch around) and just eye balling most of it and then opening my wallet at the counter. I remember thinking, Christ, I'm half way to buying the ProQ extender. LOL.

Will have more pics coming. Second pound of bacon was done 45 minutes ago and went into the second bean pan. Plus some in the fridge, minus a few strips

Might have to lay some of it over the bologna later

Beans are still soupy, will probably go for another hour or two. Going to score and rub the bologna next.

Sorry for the long post.

Todd

 

[Todd Randall]

First post updated with pics of finished beans.

I just ate a med. sized bowl of these bad boys. Mmmmmmmmmmmmmmmm, they are so good. Perfect for me. Not syrupy sweet and enough heat that I had just a bit of moisture on my forehead when I finished!!! My wife said they were really good too. I have a feeling after she gets 1/2 bowl down she'll say they are a little too spicy.

Next time I will do a batch this same way for me and I'll remove the Dave's / Tabasco all together for her, but still double the same stuff as I said above.

I'll have to remember to label the vac bags the right way too

Todd

 

[Todd Randall]

Last pics posted.
Todd

 

[j biesinger]

Todd, about bacon...have you tried spar's?

Like the bologna, might have to try it. In my opinion, there's nothing like a porker with the works at hsbc arena.

can you tell us how you modified the recipe? suppose i could dig through the bean thread, but I'm not sure if you specifically mention it.

 

[Tom Chips]

Great pictures! I like what you did with the bologna. The score marks really up the appeal factor, with all that rub clinging to it.

 

[Todd Randall]

Hey jb,

I'm not familar with spar's bacon.

As for the recipe, I followed it exactly as posted on the first page in the Side dishes forum, except I doubled the black pepper (to 1/2 tsp), chimayo (to 1/2 tsp), texas pete (6 tsp), and substituted 1/8 tsp of Dave's Insanity for the "dash of Tabasco".

Todd

 

[Toby Keil]

Awesome Todd...simply awesome!

 

[Tony Catencamp]

Those beans look good. I haven't tried that recipe, but if you want to try a bang up bean recipe, see below:


Porkrastinators BBQ Pit Beans Ingredients
3 Cans Bushs Origianal Beans 28 OZ 2 tablespoons BBQ Rub
1 12 oz bottle barbeque sauce ( I use Famos Daves Chipotle) 1 tablespoon celery seed
1 Onion 1 to 2 pounds of smoked pork or brisket
5 tablespoons of prepared yellow mustard 1 aluminum half steam pan (roughly a 913
About 1/2 to 1 Pound Brown Sugar
Instructions for Porkrastinators BBQ Pit Beans
Put all the above ingredients in the pan. Mix well. Cover with brown sugar and put in the smoker for about two to three hours at 200 to 225 degrees. Let the brown sugar melt down into the beans. Can be done in the oven.

I put these on the smoker after two butts were resting nicely. I left the beans on for two hours at 225. I added one piece of apple and one piece of guava wood during the cook. These were amazing beans. The only change I made was adding 1/2 pound of bacon. Seth really hit a home run with this recipe.