On 20-Apr-2008, Sqwertz > wrote:

> Steve Calvin > wrote:
>
> > Default User wrote:
> >> Steve Calvin wrote:
> >>
> >> What the hell? In case someone missed the spam, you thought you'd quote
> >> the whole damn thing? The spammers don't read replies.

<snippity do dah>

>
> ObBBQ: I made a big batch of BBQ baked beans yesterday. I cooked
> them in the crock pot with BBQ sauce and liquid smoke. I couldn't
> find any use for foil, though.
>
> -sw

Steve, I'm a big fan of beans that can be canned or frozen to be pulled
out when the whim arrises. I had or have a recipe for pork and beans
which is a one up on Campbell's. I like ranch beans and chili beans and
probably what you refer to as BBQ baked beans. I'll show you mine if
you'll show my yours.

Pork And Beans

1 lb Great Northern Beans
1 cup Onion chopped
1 tbsp Garlic minced
1/4 lb Salt Pork diced
1/3 cup Brown Sugar
1/2 cup Catsup
1 tbsp Cornstarch
1 tbsp Worcestershire Sauce
1 pinch S & P to taste

Soak beans overnight, exchanging water several times. After soaking, rinse
thoroughly.
Place beans in a sufficiently large boiler and cover with water. Salt
lightly and bring
to a gentle simmer. Avoid boiling beans vigorously. Simmer gently one to
three hours,
or until beans begin to soften and skins are no longer hard. Meanwhile,
saute onion,
Salt Pork and garlic until slightly carmelized. Add to simmering beans after
one hour.
When beans are no longer hard, add Brown Sugar, Catsup, Worcestershire and
salt
to taste. Add water to cornstarch to make a slurry. Add to simmering beans
while
stirring continuously. Continue to simmer beans until thoroughly done and
reduced
slightly. Flavor, color and texture closely resemble Campbels Pork and
Beans, but
better, because plenty of onion and salt pork were used.

Makes about 4 pints

Variations

Bacon vs Salt Porkk
Roasted Pork Neck Bones
Dark Caro syrup for the brown sugar
--
Brick(I would have sworn that recipe was more complicated when I made it
last time.)