Drip beans cooking

[MartyG]

After nearly five hours under the shoulder, the beans are out, and man are they amazing! I don't know if it's the danger dust, or the lighting strikes in the area, (ozone-enhanced?)but something went very very right with those beans. They will rest for the night and make a command appearance at our family 4th food feat tomorrow. Thanks again to Keith (Pez) for the dust, and the inspiration. These will be a staple on my 4th of July table from now on.

[1buckie]

 Ok, Marty, but just that they're amazing & full of danger dust is not enough.....we need details !!!!


Will there be a full description w/ pics tomorrow?

[Heyjude]

Yeah Marty.. you know Buckie and his Beans.. Kind of  a tradition... Please spill the...details. 

[Winz]

+ 3.  I need a drip bean recipe. Let's have it Marty!

Winz


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[1buckie]

Nom...Nom.....NOM...NOMMMMMM...............


Sound of Marty getting into the beans ahead of time & thus being unable to answer..............

[OoPEZoO]

The recipe I gave home is nothing special.  It's just something I put together from the other drip beans threads I've seen. I've made them a few times now, and they are always a home run.

Thi is my version of a drip bean recipe I found somewhere on the web....

Habanero BBQ baked beans.  BTW.....this recipe makes A LOT! Like enough to feed 25-30 people. So adjust it accordingly.

Ingredients
3 large cans of Bush's baked beans (the 55oz sized)
1 large diced sweet onion (or a handful of little ones)
1lb diced bacon cooked, including the bacon grease
1 diced yellow pepper
1 diced orange pepper
1 diced red pepper
1 cup BBQ sauce (I like Sticky Fingers Memphis original)
1 cup brown sugar
a big glob of honey
5-6 hot peppers (I usually use jalapeños because I always have some)
Sometimes I also toss in a chopped up pack of hot dogs or some pulled pork from a previous cook

That's it.  Mix that shit up and plop it under your pork shoulder for a few hours.  I don't cook it for a set amount of time.  I do it more by the consistency of the beans. I like them thick, like able to eat them with chopsticks thick. Refrigerating them overnight and reheating them the next day seems to really thicken them up.  I also believe it helps the flavors mix together better. The secret ingredient that Marty was referring to is my smoked pepper dust I made with last years pepper crop. It consists of scotch bonnets, jalapeños, and a few cayennes.  They were smoked for a day, then finished in my dehydrator, then ground into power. It's pretty damn hot, but oh so flavorful. I like to drop about a tablespoon of that I to the beans as well. Here is a link to when I made it.

http://weberkettleclub.com/forums/food-pr0n/smoking-this-years-pepper-crop/msg76935/#msg76935

[1buckie]

 Thanks PEZ !!!


My standard one ain't too much different, except for the ratio would be one #10 can (55oz) to e less ( maybe half) of the bell pepper amounts + half a sweet white onion + in place of brown sugar / BBQ sauce is a big BLOB of honey.....

Like that there's no green bells in there.....they conflict with this type thing.............


"That's it.  Mix that shit up and plop it under your pork shoulder for a few hours."


Git 'Er Done !!!!!!!

[OoPEZoO]

Duh on my part.....I add sweet onion and honey as well. I started adding the honey after I read some of your previous notes.  It's good either way, but certainly better with the honey.  I need to write the this shit down, my mind is like Swiss cheese. I usually brown the onion in the bacon grease left over in the cast iron after I pull the bacon out

I agree about omitting green peppers. I can't stand them in just about anything. The are way too overpowering versus blending in.

[MartyG]

I did a 2/3 batch, (four 28oz cans of Bush's original) no BBQ sauce but 2/3 C honey and the same amount brown sugar. I'm guessing it would be either or, not both. They did thicken in the fridge overnight, and they are warming in the crock pot as we speak. I like beans just a little thinner than some, (no wallpaper paste for me) and these are perfect.

Yes, photos are coming...

[1buckie]

Whoops, my mistake, from up above:

" except for the ratio would be one #10 can (55oz)"

A #10 can is the big size.....117 oz. (7 lb. 5 oz. or 3.32 Kg.)


Teerhardy.......looks kinda like you might get into doing up some beans when the new WSM crops up?

[teerhardy]

PEZ I'll be making a batch of these tomorrow


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[pbe gummi bear]

I spun off this thread from another post. Keep the drip beans info coming, folks!

[1buckie]

 Never seems to end up being a bad idea to chop up some meat to throw in........















I do 'em at night when nobody's looking.......






4~5 hours usually more than enough.....too much & they get mushy............

[Idahawk]

   I like to use a mixture of different beans, onion , yellow pepper or what's handy, then any meat I have around , ham, bacon or burger even little smokies, I've been injecting my shoulders in creole butter lately , to quote Buckie " that shits good on everything " So I get the drip from that then I just add some more directly to the beans , a meal in itself

[1buckie]

  Yeah, that's one of the next "fixin's" projects....seein' if Creole Butter can be constructed from scratch, inexpensively..................