Thursday, May 1, 2014

Smoked Pulled Pork and Beans - 52 Side Dishes from the Grill

Another day... Another Bean recipe.

After all, what's a BBQ without a nice thick rich sweet/heat batch of beans to serve along side?

Especially if you are smoking a big piece of meat (Like this beautiful Korean Style Beef Brisket That I blogged about yesterday (Best brisket I ever made)!  I smoke the brisket over indirect heat, leaving room over the HOT coals (direct heat).  This does a couple of things...

First, of course it cooks the beans.  But also... Even though it is direct heat, it is not a HOT HOT HOT heat.  Instead it is more of a simmering heat.  This is great as that simmer adds a moist steam into the kettle as you cook the indirectly heated brisket (or ribs or pulled pork).

And of course, moist heat is a very good thing when smoking a large piece of meat like a brisket.

But then of course the taste certainly has a lot to do with why beans and BBQ go together!

This recipe has two distinct flavoring ingredients.  First, I like to use a BBQ sauce (my own home made when I can).  Always adds lots more flavor than recipes that call for ketchup.  I also try to remember to smoke a little something extra (like a small pork loin), or save soem of the last thing that I BBQed (as in this case, when I use a little Pulled Pork left over from last week).  Just save a cup or two in the freezer and you have the pork in pork and beans as well as the outer bark that is FILLED with seasonings.

Between these two Uniquely YOU ingredients (Your favorite sauce, your leftover pork), you end up with a unique pot of beans... seasoned to your liking!

As usual, I am cooking with beer (in a couple of ways ;).  The extra beer will simmer away while the beans are cooking, leaving the extra flavors of the beer, matching perfectly the usual beverage of choice at my back yard BBQ!

OK... Here's what I did...

Pulled Pork and Beans

  • 1 Medium Red Onion, Diced
  • 1 Medium Red Pepper, Stem and core removed, Diced same size as onion dive
  • 3 Cans Navy Beans, drained and rinsed
  • 1/4 Cup Molasses
  • 3/4 Cup Dark Brown Sugar
  • 1 Cup Favorite BBQ Sauce
  • 2 TBS Worchestershire Sauce
  • 2 Cups Already Cooked Pulled Pork
  • 1 Cup Beer (I use a local Wheat Beer, Boulevard brand Beer... use s full strength, not a light). This will add moisture and steam as you smoke whatever meat you are cooking.
Cooking Directions
  1. Mix all ingredients together. Note: The Pulled pork was from the last cooking session, frozen and saved. If you did not plan ahead, smoke a pork loin or a couple of pork chops to add later in the process.
  2. Pour mix into an oven safe dish. Cook in a grill over direct heat while you are smoking meat over indirect heat.
  3. Stir every hour, after 4 hours remove from heat, allow to cool to room temperature. If you are planning dinner the next day, refrigerate and rewarm (maybe in a crock pot slow cooker, freeing up your grill or oven to cook side dishes) prior to serving.
  4. Serve HOT and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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