I finally bit the bullet and ordered some Rancho Gordo pintos (and a bunch of other stuff)
The guys at work have done an amazing job at cleaning up their work and office areas (the best it's been in the 11 years I've been here, and sadly I'm not even in charge of them right now). I wanted to reward them for their efforts. Only rule is no pork so 100% of them can enjoy the meal.
Anyway, plan was to soak beans overnight while smoking a brisket flat or maybe point if I can find one for extra fat. Then cook the beans to done on my MAK the next day in a hotel pan to provide surface area for smoke? Add chopped brisket to the beans at some point, maybe 2-3 hours in?
I THINKI can do all the above without help (but if there's a flaw in my plan I'm open to suggestions), what I'm concerned about is if I get the beans perfect... how do I reheat them without overcooking?
I was wanting to keep them in the hotel pan, and just reheat in the oven. Though I could use my large instantpot? I don't have a crockpot large enough. I don't think. I was planning on 1 lb of dried pintos to serve up to 10 people? I have an extra 1 lb bag if that's not sufficient.
I will be cooking a cornbread or two in CI the night before too to serve with the beans as a full lunch
The guys at work have done an amazing job at cleaning up their work and office areas (the best it's been in the 11 years I've been here, and sadly I'm not even in charge of them right now). I wanted to reward them for their efforts. Only rule is no pork so 100% of them can enjoy the meal.
Anyway, plan was to soak beans overnight while smoking a brisket flat or maybe point if I can find one for extra fat. Then cook the beans to done on my MAK the next day in a hotel pan to provide surface area for smoke? Add chopped brisket to the beans at some point, maybe 2-3 hours in?
I THINKI can do all the above without help (but if there's a flaw in my plan I'm open to suggestions), what I'm concerned about is if I get the beans perfect... how do I reheat them without overcooking?
I was wanting to keep them in the hotel pan, and just reheat in the oven. Though I could use my large instantpot? I don't have a crockpot large enough. I don't think. I was planning on 1 lb of dried pintos to serve up to 10 people? I have an extra 1 lb bag if that's not sufficient.
I will be cooking a cornbread or two in CI the night before too to serve with the beans as a full lunch
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