Monday, August 29, 2011

"RRIIIIIIBBBBBSSS!" and beans...

So some friends of ours have us over and make some crazy good beans... and they were nice enough to give me the recipe.  Knowing I can cook about anything on the PG1000, I could not wait to get them on the pit for a trial run! My three year old daughter Jenna went shopping with me for "supplies" for the beans.  As we were walking through the store I asked her "What should we make to go with the beans?"  Her reply, "RRIIIIIBBBBSSS!"  I'm pretty sure everyone in the store heard her... It was one of my proudest moments as a father.

The beans were great - I made them with some pulled pork I had in the freezer, and the ribs weren't bad either.

Jenna was happy with them anyway... I guess that's what matters.

Ribs and Rib Tips on the PG1000

Mixing up some beans

Beans Ribs and Glaze on the pit

Getting there

Ribs are glazed


Jenna is all smiles with her "RRIIIIBBBBSS"

Jackson liked them too

Poor Kelli was out of town and missed all the yum!  Hope she had fun at her "scrap-booking convention" 

1 comment:

  1. What recipe did you use for the beans? I have one based on a source from Cookshack forum.

    Here's the one I use:

    Smoked Beans

    2 tbs olive oil
    3 cups medium onion, chopped fine
    1 red bell pepper, diced--seeds and membrane removed; about 1c
    12 cloves garlic, minced
    3 28 oz cans (or 5 16.5 oz cans) Bush's Original Baked Beans, drained
    4 cups chopped brisket or pulled pork
    2 cup dark brown sugar
    2 cup favorite barbeque sauce
    1 cup dark molasses
    4 tbs worchestershire sauce
    4 tbs dry mustard
    2 tbs soy sauce
    2 tbs ancho powder
    4 tsp ground cumin
    6 or 8 strips uncooked bacon cut into 1.5" chunks
    Chipotle powder and / or cayenne to taste.

    Saute the onion and bell pepper in the bacon oil until the onion is just starting to carmelize. Add garlic and continue to saute until the garlic starts to turn soft and color. Remove from heat and set aside.

    Put the beans in a large bowl and mix in the chopped brisket or pulled pork. Add the reserved onion, bell pepper, and garlic and stir well until mixed. In a separate bowl, combine the brown sugar, barbeque sauce, molasses, worchestershire sauce, soy sauce, ancho powder, dry mustard, horseradish, and cumin. Add to the bean mixture and stir until well mixed.

    Taste and adjust flavors as desired by adding more brown sugar if not sweet enough or more barbeque sauce if not spicy enough for your tastes. Chiptole powder and / or cayenne can be added to boost heat. If the mixture looks too dry, add an appropriate amount of dark beer.

    Pour the bean mixture into a disposable aluminum pan. Lay the sliced bacon strips across the top. Place the pan uncovered in your smoker directly under the meat you're smoking for the last 3.5 to 4 hours of cooking. The beans are done when the bacon strips on top are done and it is hot and bubbly around the edges.
    Source: Based on Cookshack forum:
    (Jim Ball's original recipe with modifications by use 'dls')