Keri's Hog-Apple Baked Beans


 

Kurt

TVWBB Pro
Made a double batch this weekend and served at 2 different parties at my house on sat/sun... Omitted the brown sugar as the rub I make (SYD ) has a good amount of sugar in it.... Loved these beans. a nice switch from "regular" recipe... May try the peach pie filling next time .... A nice way to use up some PP as well
 

JeffB

TVWBB Pro
I made these beans last weekend to compliment my first time smoke of St. Louis style ribs. I made mine with apples (not apple pie filling), Sweet Baby Rays sauce, a 55oz can of Bush's Baked Beans (original style), Meathead's Memphis Dust for the dry rub and about 12oz of leftover smoked BB I had in the fridge. Otherwise I followed the recipe exactly as shown by Keri.

My take? A bit too sweet for my taste but otherwise delicious. I mixed in a bit (maybe 1 tablespoon) of the Fat Johnny's Bastardized Piedmont Sauce to my serving (about 1 cup) to add a bit of acid and cut the sweetness and they were great. My version of the Piedmont sauce does not include 1Q of apple cider vinegar as shown in the original recipe. It's just too acidic. I used closer to 1-1/2 or 2 cups instead and prefer it that way.

I will definitely do them again but maybe eliminate the brown sugar from the recipe to cut the sweetness. I'm also interested in trying to make it with fresh peaches which sounds great!
 

r benash

TVWBB Emerald Member
This is an always go to base recipe for me for over 10 years.

I use a BIG heavy aluminum cake pan and let the ribs, brisket or shoulder drip in - else leave it on the top rack and
add drippings in manually. They smoke very nicely regardless of which tier they are on. I'm typicall using a simple 18"
WSM with a stacker.

I make it my own.

It's a great reference recipe.

Just made some a few days ago while breaking down 4 cryovac whole spares.

I like washing off the sauce of the canned beans before hand and removing any fat or non-bean solids. I'm really just after the beans pre-cooked in a sweet base.

Else I'll cook my own beans from dried.

I mix in my own rub and jux etc from the given cook along with seasoned grilled chopped trim from the spares (chef treats).

I do add a can of unseasaoned pie filling, washing off the sauce and chopping (like the beans) or adding fresh grilled apples. I like using my own sauce or subbing in Head Country original.

Must have made these 50 times with different tweaks that went with the cook. Always get great feedback.

So again - a great base recipe, but make it your own.

One of the classic recipes on this site.
 
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BFletcher

TVWBB Gold Member
I appreciate seeing this linked in a thread under the Barbecue Restaurant Directory... and just in time for a shot at making these for Thanksgiving!
 

Gerry D.

TVWBB Pro
Hello All. I haven't posted in a long while. I do occasionally pop in to refresh my memory about some recipes and techniques. Just bought all new innards for my WSM so I'll post some pics of my first cook. I just realized that I have been making these beans for 15 years. I can never throw a bbq or even go to a bbq without them. Whenever I attempt to change things up and use another recipe, I am always asked to go back to Keri's beans. I always make more than I need and freeze them, that way I always have some and I am not making beans throughout the entire summer. :)
 

r benash

TVWBB Emerald Member
Yes, same here - It's a classic. Thing I modify is the meat trim I toss in. I have the big heavy aluminum cake pans I use to make large batch and catch the drippings from whatever is cooking. I have also used fresh apples/filling to good measure as well if given the time. As mentioned above if I am using canned filling I rinse it first.
 

Gerry D.

TVWBB Pro
My favorite is to trim spare ribs to St. Louis, smoke the trimmings and the ribs on the top rack with the beans underneath. Then add the trimmings to the beans, they are a meal in itself.
 

r benash

TVWBB Emerald Member
My favorite is to trim spare ribs to St. Louis, smoke the trimmings and the ribs on the top rack with the beans underneath. Then add the trimmings to the beans, they are a meal in itself.
Yes - exactly what I do. Smoke the trim on top rack, pull it when tender through with a skewer, chop and dump the trim into the prepped recipe and smoke under the ribs, etc. My favorite pan for this is the Parrish Magic LIne 14x3 as it just fits nicely in the standard Bullet. But any heavy 14x3 pan works. Out of stock on Amazon but here's a reference: ref=cm_cr_arp_d_product_top
 
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EmoryG

TVWBB Fan
I saw this thread pop up yesterday. I will be getting the groceries later this morning. The grocery list includes unusual items like ... apple pie filling. ;-)
 

 

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