When I had my bbq / catering. I cooked the beans in the smoker with the meats. No need for liquid smoke. Mix the seperated smoked fat back into the beans. Heart attack in a bowl. [:p]
You mean…. you don’t smoke the beans before you cook them?
Do they fall through the grate or something?
I save some of the rendered fat from my pulled pork. I use that to sautee some onions for the base.
A healthy amount of the pork goes into them as well. They’re awesome.
Boston baked beans, salt pork, slow cooked in a crock, the best I have ever had. We make ours with bacon, onions, and molasses. The BBQ places use shredded or chopped pieces of smoked pork, I’ll take a crock of old New England baked beans any day of the week,,,,,,,,,,,,,,Bill
we use bush’s baked beans and add pulled pork and other stuff and smoke the under the pork butts for a little bit while they are smoking then move them above the butts, stirring in the smoke glaze now and then
Well, why would anyone use liquid smoke?
The thing that makes KC beans the best is the use of meat and drippings in the beans.
http://blogs.pitch.com/fatcity/2009/07/kansas_citys_top_ten_baked_bea.php Kansas City’s Top Ten baked beans – Kansas City Restaurants and Dining – Fat City
Simply put is the liquid smoke, nasty stuff, IMHO, my beans have a smoked flavor due to the pulled pork I add, especially from the bark.
How do you make your baked beans?
My problem with “Smoked Baked Beans”
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