Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Darko on May 16, 2017, 09:55:14 AM
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(https://uploads.tapatalk-cdn.com/20170516/72fd070f1ecece3acdf9d5da369518c7.jpg)
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man those look good
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They'll look even better in about 4 hrs!
I'd post a recipe, but I don't really have one. I just add a bunch of stuff to canned beans and smoke away.
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They'll look even better in about 4 hrs!
I'd post a recipe, but I don't really have one. I just add a bunch of stuff to canned beans and smoke away.
that is the exact same recipe I use turns out perfect and different everytime
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Yeah, I always buy the cheap no name beans and pork. I figure once I add all the seasoning & sauteed onions, pepper, meat... it doesn't matter, and still tastes great.
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I love pit beans! Same here. A little different every time. I usually add a little BBQ sauce for sweetness. What do you add for sweetness?
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I love pit beans! Same here. A little different every time. I usually add a little BBQ sauce for sweetness. What do you add for sweetness?
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Jack daniels and brown sugar
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Sometimes I add the Jack Daniels to just the Chef
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Sometimes I add the Jack Daniels to just the Chef
Yes sir [emoji6]
Mrs Darko better watch out tonight. Someone gonna be blowin' up the covers. Lol
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Sometimes I add the Jack Daniels to just the Chef
Yes sir [emoji6]
Mrs Darko better watch out tonight. Someone gonna be blowin' up the covers. Lol
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Mrs Darko will be eating the beans as well. She may be blowing the covers off!!!!
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I love pit beans! Same here. A little different every time. I usually add a little BBQ sauce for sweetness. What do you add for sweetness?
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Always some pineapple. Sometimes brown sugar, sometimes maple sugar, sometimes maple syrup... it all depends what I have on hand, and what flavour profile I'm looking for. Hell, I've even used white sugar at times.
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Have you guys ever used your pan of beans and 'stuff' as a drip tray? It was mentioned earlier (can't remember if it was here, or another forum I frequent) called Drip Beans.
Basically exactly what your doing, just let it catch all the drips from whatever you cooking above it too!
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Oh yeah! I've done that many times. It all depends on what I'm cooking. Ribs or pulled pork, I do drip beans. Today I'm doing pork kebabs, so no drip, just smoke.
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Cant wait to try that!
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You'll love it. Any time we have a get together, people ask for the beans. Hell, I even have to bring them to peoples houses. Or show up early to make them.
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(https://uploads.tapatalk-cdn.com/20170516/f1d75b8e177123271600dae6c670fe2b.jpg)4 hrs in. Almost done
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those look really tasty
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Cant wait to try these. Thanks for posting.
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Dang good lookin' mix right there !!!!
I've been doing the drip (or just smoked) for a number of years now & it ends up being my favorite part of the array / lineup.... ;D
just ate & now I'm hungry again Darko !!!
Have you guys ever used your pan of beans and 'stuff' as a drip tray? It was mentioned earlier (can't remember if it was here, or another forum I frequent) called Drip Beans.
Basically exactly what your doing, just let it catch all the drips from whatever you cooking above it too!
@EricD
Here's where I got the idea for Drip Beans:
http://weberkettleclub.com/forums/bbq-food-pics/welcome-to-jeepdad-(dan)-a-tutorial-by-him-on-several-items/
(copied over from the Smoke Ring)
jeepdad just joined up here & he's a heckuva cook.... 8)
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Oh yeah! That looks great! Everybody loves those. My general recipe includes pineapple chunks. Italian sausage gets smoked then sliced and tossed into the pan. Homemade bbq sauce. Spices. On the smoke for a few hours. Mmmm.
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@1buckie, Thanks! I knew I had just seen that link too.
Lookin' forward to more of @jeepdad cooks! BTW, Welcome Jeepdad!
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Man, they look grate! I'd hit that real hard, and make sure to have spare sheets! :)
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Brilliant Darko[emoji106] i must try it next time.
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Dang good lookin' mix right there !!!!
I've been doing the drip (or just smoked) for a number of years now & it ends up being my favorite part of the array / lineup.... ;D
just ate & now I'm hungry again Darko !!!
Thanks Buckie! Coming from you, it means a lot.
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Monkey see monkey do
(https://uploads.tapatalk-cdn.com/20170520/412b1dc0f279672c7e6db092f21d0771.jpg)
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If you drip 'em, be careful !!!
Pork esp. dumps a lot of juice !!!
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012027-1.jpg)
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@1buckie are you able to see my pictures yet?
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@1buckie are you able to see my pictures yet?
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@HoosierKettle
Yes, thanks for asking....that issue pretty much resolved itself with no help at all from me!!!
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@1buckie are you able to see my pictures yet?
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@HoosierKettle
Yes, thanks for asking....that issue pretty much resolved itself with no help at all from me!!!
Excellent. As to your point, I used a small 5lb boneless butt that comes wrapped in stretchy string from Aldis. They produce much less fat drippings than a full butt which lends itself nicely for drip beans. Also they always taste incredible. Probably because the bark to meat ratio is increased given its small size.
(https://uploads.tapatalk-cdn.com/20170521/245ca5fc6d32408bd1027c1f71ecbed0.jpg)
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Good deal, or cool beans, as they say..... 8)
Look what you started @Darko
...almost set some under today's tri-tip.....should have, but the wife already had rice, veg / sausage mix & gravy almost ready....
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I started a good thing!!!!
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Are these drip beans sweet? I want to do some tomorrow but i don't like sweet beans. I also am not a huge fan of baked beans.
Any recipes for pinto drip beans?
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@tb80
Personally, I make 'em a little sweeter with pork products because it generally matches up the flavor better....
With beef, savory additives like granulated garlic (or minced fresh) any type of savory type spices, heartier onion varieties, any type of peppers you might like & leave out anything that might add "sweet" like honey, brown sugar, etc.
You can certainly make them much more toward the savory side with pork; there are really no set rules for this kind of thing...I've used canned pintos & soak & simmer from dry beans many times & they all come out great....celery might be a good addition.....
Just dump out cans ( or assume about how much dry bean) you'd like & start choppin' stuff 'till the amounts look right....it's fun to experiment with adjusting amounts of additives to get some good grubbin' beans.....always have some kinda soppin' bread on hand too !!!!
PS: Do not add BBQ sauce...crap's full of sugar..... :o
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Yep! Pretty much what @1buckie says. This is something that has infinite possibilities.
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Mine didn't come out that good..., (https://uploads.tapatalk-cdn.com/20170530/e81e98aeae6e84c5e49666ffd6c7bade.jpg)
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@mxcagg
What seemed the trouble....they look pretty good from over here..... ;D
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They didn't really darken up. I had the smoker going steady at 250 for about 4 1/2 hours but I had them down below.
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And was I supposed to sauté the onions and peppers first?
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@mxcagg
Sorry, just now getting back to you.....
The "darkness" may depend some on what wood/combo was used....a lot of times I'm using oak blocks, with pork shoulder above dripping into the pan....fairly heavy smoke....
It also may depend on what additives were added.....the pans below were light honey & sweeter elements & then, molasses & some other more savory type spices in the back....as you can see, one's light & one's way dark.....
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012027-1.jpg)
I've never pre-cooked any elements, except for dry bean fix-ups, then those get the stovetop boil & simmer 'till most of the way done....
Your's LOOK really good to me.....how did they taste?
That's the real test !!!
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They tasted great! Especially the with the pineapple. I did smoke the ribs over them so they did get some of that flavor. I'll try them again for sure. Thanks for the feedback.
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