ARTHUR BRYANT'S BURNT ENDS
Provided by Food Network
Categories main-dish
Time 11h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Prepare smoker for cooking, heating to 180 to 200 degrees F.
- Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
- Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.
BBQ BEANS
This delicious recipe can be prepared stove top, in the oven, on a BBQ grill, in the crock pot, or over the lowest part of a campfire. The original recipe came from a Marlboro booklet called The Original Cook Like a Man Cookbook. It also called for 2 cups smoked ham, chopped, and was a one-pot meal for camping. We prefer it as a side dish without the ham, and make it on the stove or in the oven, too. My son is the one who introduced me to it. This recipe represents typical cowboy cuisine of the Southwestern U.S.
Provided by PanNan
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and chop bacon.
- Combine all ingredients in a large Dutch oven (or crock pot if using that). Mix well.
- Simmer on the stove, over a camp fire, in the oven (at 350°F), in the crock pot, or on the grill (medium heat) until the vegetables are soft (at least an hour).
- You should stir often (unless you're cooking in the oven or crock pot), to prevent sticking on the bottom of the Dutch oven. Stir lightly, you don't want to mash the beans.
Nutrition Facts : Calories 520.9, Fat 19.5, SaturatedFat 6.4, Cholesterol 31.3, Sodium 1199.5, Carbohydrate 70.2, Fiber 12.2, Sugar 21.3, Protein 19.5
ARTHUR BRYANT'S BAKED BBQ BEANS
This came from a presentation done by Arthur Bryant's on their baked beans. Anyone who's had them in KC will know how good these are!
Provided by youngandhungry
Categories Beans
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the above ingredients (except beans) together. Put into a saucepan and simmer until onions are tender. Be sure to stir often. (This will NOT be the same without their sauce. Perhaps try ordering it online).
- Open beans and pour off the excess liquid from beans. Add beans to the above sauce.
- Put into a 325-degree oven and bake for about 1 to 1 ½ hours. (You could instead, put into your smoker at low heat for 2 to 3 hours while smoking your favorite meat.}.
BBQ BAKED BEANS
BBQ baked beans are a summer staple. This shortcut version relies on ordinary canned baked beans, which we dress up with fresh peppers, onions, cider vinegar and barbecue sauce. The sweet and tangy side dish is perfect for a summer barbecue, picnic, potluck or weeknight dinner. The beans taste even better the next day, so they can be prepared ahead of time and reheated or served at room temperature.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
- Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
- Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
HEARTY BBQ BAKED BEANS
These beans have lots of flavor. I don't care for beans that are to sweet but you can add 2 tablespoons of brown sugar to sweeten these up. They go excellent with grilling. I use Bush's original beans and Jack Daniels BBQ sauce but you can use what you prefer. Reduce baking time to 1 hr if you don't like a thick beans.
Provided by IceDown
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cook bacon in a skillet until almost crispy. Remove bacon from skillet and roughly chop, but do not drain skillet.
- Use bacon fat to saute onion and bell pepper until translucent, Drain.
- In a oven safe bowl, combine all ingredients and mix well. Cover with foil.
- Bake for 1 1/2 hours.
Nutrition Facts : Calories 255.2, Fat 11.8, SaturatedFat 3.7, Cholesterol 20, Sodium 919.4, Carbohydrate 30.1, Fiber 5.6, Sugar 12.4, Protein 11
QUICK BBQ BEANS
This is very quick and simple to make. If we are having company, I can double the recipe without adding a lot of time making this recipe.
Provided by Judy-Jude
Categories Beans
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- In a saute pan, heat butter, add bacon, onion and garlic.
- Saute until onion and garlic is soft, not brown.
- Add barbeque sauce and simmer on low for 10 minutes.
- With slotted spoon, remove the bean mixture to serving bowl.
- By using the slotted spoon, it will allow enough of the sauce to remain with the beans and leave plenty in the saute pan for the sauce.
- With remaining sauce in saute pan, add 1 TB.
- horseradish and simmer until hot.
- Serve on the side to drizzle over steak and we also enjoy this with ham steak.
- We serve this with ham or steak, hot rolls and cole slaw.
CHOOSY BEGGARS SMOKY BBQ BAKED BEANS
This recipe makes the best baked beans I have ever eaten...period. It comes from http://www.choosy-beggars.com/index.php/2009/09/04/smoky-bbq-baked-beans/ and I encourage you to have a look at their site to read their own intro for this, as well as to see other great recipes. I just love their writing style! We probably had old beans because they had not softened in the specified time, so we just put the partially cooked beans in the slow cooker to finish overnight. I have read that it is better to add acid ingredients after the beans have been cooking for at least one hour to prevent the skins from toughening, and I will do that next time. (making a big batch for a potluck? Use the measurements in brackets and double your fun). This can be modified to make vegetarian...see below. My son, who is diabetic, used Splenda Brown Sugar Blend, reduced the maple syrup, and omitted the molasses (but felt that it really should have had it for more depth of flavour). To compensate, he increased the chipotle, and the end result was still fantastic...or at least, we thought so...
Provided by Sweet Baboo
Categories One Dish Meal
Time 14h
Yield 1 pot, 8 serving(s)
Number Of Ingredients 18
Steps:
- * If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you're making enough for a potluck) to the wet and stickies before it goes in the oven.
- Soak the beans in three times as much water for 8 hours or overnight.
- Preheat your oven to 325ºF with your racks near the bottom.
- In a fairly large Dutch oven (particularly if you're making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
- In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
- Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
- Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it's much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
- Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
- Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
- The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
- Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it's easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
- Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork...which is entirely understandable), and add more stock if they aren't looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 - 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that's how I like them. It's up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
- Remove the fat cap from the beans and give them a good stir before serving.
Nutrition Facts : Calories 298.7, Fat 2.4, SaturatedFat 0.4, Cholesterol 3.1, Sodium 310.6, Carbohydrate 55.6, Fiber 14.8, Sugar 14.9, Protein 16
ARTHUR BRYANT'S BARBECUE SAUCE RECIPE - (3.2/5)
Provided by á-36210
Number Of Ingredients 13
Steps:
- Mix all ingredients together.
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