Sunday, August 8, 2010

Root Beer Beans

The deck rebuild is progressing ahead of schedule and should be complete this afternoon. The two guys doing it have been true craftsman, taking pride in their work as if they were building it for themselves.

I wanted to send them home last night with dinner. The Big Green Egg is spending the weekend in our living room, so I rolled out the Brinkmann SnP offset smoker and smoked a batch of chickens, ribs, and beans. Meanwhile, Alexis cooked a half steam pan full of her mac and cheese.

The BBQ beans were something new that I wanted to try after seeing them on Pages, Pucks, and Pantry earlier this week. Mrs. L had adapted hers from Southern Living and I adapted hers to cook on the smoker.

Smokey Root Beer Beans
Source: Adapted from Mrs. L's adaptation of Southern Living's Root Beer Beans

2 28 oz cans Bush's Country Style Beans
1 small onion, diced
1/3rd ea red bell pepper, seeded and diced
1/3rd ea green bell pepper, seeded and diced
6 sliced bacon, cooked until almost crisp and then chopped
1/3rd cup smoked brisket, chopped
1 cup root beer (I used Jones Soda Company brand)
1/2 cup BBQ Sauce (I used Pork Barrel BBQ)
1 tsp dry mustard
1 tsp of hot sauce (I used Fire Ant Juice)

Combine all ingredients in a half steam pan and cover tightly with foil. Place in the smoker (in your hot spot if you have one). The temps of the smoker could range from 225 to 300f. Cook for 90 minutes. Uncover, stir, and cook for another hour. Stir every now and then as the top will start to thicken.

I was tentative about making this one because I wasn't sure how the root beer flavor would come through. I probably wouldn't have made it if Mrs. L hadn't been so vocal about how much she had liked this recipe. We loved them! They were sweet, a little spicy, and had just the right smokiness. We will absolutely make this again.

We packed up 4 orders "to go" for our deck builders as they finished and they were very grateful.
Smoke Notes for the BBQ Enthusiasts (not written in English):
Fire - Used Minion method. Base fire of Kingsford briquettes and chunks of cherry wood. Adding hickory splits, cherry, and lump through the cook as needed. Ran hot the first 90 min @ 275f even w/ vents shut down. Mostly 250f after that. (Grate temps run 25f lower for the main level)

The ribs were St. Louis trimmed spare ribs. I rubbed one with Billy Bones Competition rub and one with a batch of Southern Succor rub that I had made. I cooked them 3-1 1/2-1 at 250f. Glazes were Pork Barrel BBQ on the Succor rib and Smoky Mountain Smokers on the Billy Bones rib.

The chickens were brined (3/4 c kosher salt, 1/2 c sugar, 1/4 c rub) and rubbed with Poultry Perfect Rub. Mopped them every 30 minutes with my chicken mop sauce. Smoked them for 3 1/2 hrs until the FINALLY hit 160f in the breasts.

24 comments:

  1. How nice of you to give them some of your cooking! The beans look delicious and I must try them soon. Amazing, root beer in beans! Sounds good!

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  2. How nice to hear that contractors treated you well and you treated them back - great story and a great bean recipe. That's pretty much how I make baked beans, but I have never tried rootbeer instead of brown sugar. I will have to change that - these sound delicous!

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  3. So, if you ply your craftsmen with delicious barbeque they actually complete things ahead of schedule?! I'm going to have to remember that.

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  4. Wish I'd been working on your deck and got sent home with that meal. The beans look like a must try.

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  5. Our favorite ribs have been with a root beer based sauce. We love to smoke baked beans and have been using a very complicated recipe.

    This WILL be the next bean recipe we try. So simple, and I'd love to try another use for the Pork Barrel BBQ and Fire Ant that we have on hand.

    Thanks for all the BBQ Geek notes... really enjoyed reading and taking note of them.

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  6. I'm sending Chicken Legs up to help with that deck - we need a "take-out" dinner like this!

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  7. Glad you gt to try out the sauce that you won! Those beans sound amazing! Gonna have to try them out at my next bbq.

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  8. Awesome - do you cook like this for all your workers? YUMMY!

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  9. Boy that's one mighty fine to go plate there Chris. Glad the work on your deck is ahead of schedule! Have a great week.

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  10. That is such a nice thing for you to do!
    Those beans look really tempting to try! I'm very new at all of this, so I never even thought of cooking beans in our bbq.

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  11. That is one beautiful "to go" plate. Lucky workers. Very nice of you to treat them like that! Can't wait to see photos of the new deck. love the sounds of those beans.

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  12. This is the third time in a week I've run across root-beer beans...guess I'm going to have to give them a try - they sure LOOKED great! Sorry the green egg is in mothballs but maybe if you fed your deck workers everything in this post the green egg would be back in bizness sooner! We're having a turf & surf "boil" tonight - planned to have it on our deck but it's stinkin' raining and only 58 degrees out!

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  13. I'm a veg who keeps torturing herself by reading this blog.....~Mary

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  14. Those deck workers are some lucky folks! What a fabulous care package.

    Root beer beans sound awesome for sure. Definitely wanting to give those a try.

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  15. Now that was just so nice of you! Everything looks so delicious!

    Hmmm, you don't need a secretary do you? I'd love to come work for you - yes, I'll relocate :-)

    PS - I have the beer chillin' to celebrate the completion with you!

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  16. Your workers are AHEAD of schedule?!?!? I didn't even realize that such a thing was possible. Wow. Has hell frozen over?

    I obviously need to do some construction on your house just so I can get you to cook for me. These look awesome.

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  17. I am on my way ... what else do you need built?
    :-) Looks sooooo good!

    Gary

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  18. I'd build you a deck for a box of that food. Of course mine would fall down, but at least I'd eat well. GREG When do we see pics???

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  19. I had the perfect root beer yesterday at a brewery that would work for these beans, you my friend are my favorite 'grill' chef! I am getting my beef on while in AZ with hubby (his work paid for me to fly here while he is on a long project at Ft Wachucka sp?) I could take down steers right and left! Maybe I should start a beef rehab, lol!

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  20. Those sure are some lucky contractors!

    Chris-how much water did you use for your brine and how long did you brine the chicken? Thanks!


    Kim in MD

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  21. I bet your deck workers wished they could come back for seconds! Those root beer beans sound amazing! The entire spread looks delicious.

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  22. i would be greatful too! why dont i be one of your deck builderssss? lol. yumms.

    have a lovely day
    jen

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  23. Love love loving these beans. So sweet and savory all in one. Great idea!

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  24. I am loving this recipe! Yum, yum, yum.

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