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Categories Sides Joes Afterburner Beans
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Joes Afterburner Beans
Description:This is from Joe Wells, Univ. of Arkansas, who posted this recently on the Food/Wine Discussion List. This is an awesome combination of good flavors, and just begs to be tampered with, depending on your taste. I made it in the BGE, using a large LeCreuset pot over a platesetter. Oh, man.....
Ingredients:1 pound bacon chopped
1 pound smoked pork butt or pork chops (I used leftover pulled pork)
2 onion diced (I like onions)
4 good size garlic cloves, finely chopped or pressed
1/3 cup brown sugar
1/3 cup sugar (I skipped this, as it seemed too sweet for my taste)
1 cup favorite BBQ sauce (I have used homemade from Dr BBQ\'s book, and Sweet Baby Ray\'s)
3 tablespoons molasses
2 tablespoons mustard powder (I use prepared)
1/4 teaspoon chili powder
2 tablespoons ground New Mex chilis (I didn\'t have, so I skipped it and added more chili powder)
2 tablespoons ground chipotle (I used some chipotles in adobo)
1 teaspoon salt
1/4 teaspoon pepper (yeah, right...I use much more)
1 pound pintos cooked with bay leaves and coarse chopped onion
(I found a bag of Ken Stone\'s Smoked Pintos. Couldn\'t be beat!!)
Instructions:Drain pintos and brown meat and onion together and save the bacon grease to put in the beans. Mix remaining ingredients. Blend all and bake at 350 degrees from 30 minutes up to 2 hours, covered. The longer you bake this, the better it is.
Notes:
Number Of Servings:Source:Gretl
Vegetarian:NoTime To Prepare:
Date:Thu 15 Sep 2005 06:38:17 UTCViewed:3354 times
Author:Email:
Rating:No votes

recipe rating
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AuthorComment
mazeppaComment added on: Sat 26 Sep 2009 02:34:43 UTC
Just a question. What is to be gained by using the BGE as opposed to an oven in this case as the dish is covered while cooking and never exposed to the internal environment of the BGE
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