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A Hill of Beans III

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    A Hill of Beans III

    What???

    Yup, got called back fer a third encore, at work...

    I was slated to make some beans again, when another collateral workgroup member decided they would bring th beans...'my bosses implored me to make some / bring some, anyhow... not a problem...

    Since there will be others to choose from, it kinda lets me offa th hook, gives me some latitude to play, as it were... An Play, I Shall !!!!

    I tried purty hard to document what I utilized, as I went along; it's possible I mighta missed summat, if so, I'll come back here, an fix it.

    Receipt:

    1 lb ground bison
    1/2 large white onion, chopped ~ 1/2"
    1/2 med green pepper, chopped ~ 3/8"
    2 med jalapenos, minced ~ 1/4"
    salt
    pepper
    garlic powder
    cayenne
    1 shot each
    Maker's Mark
    Knob Creek
    Jim Beam Black, Extra Aged
    Wild Turkey, Longbranch

    2 shots Guinness, Extra Stout

    5 ETD peppers
    2 Ghost Peppers

    1/4 C KC Masterpiece Hickory Brown Sugar
    1/4 C SBR
    1/4 C Worsh Yer Sister sauce
    1/4~ C Blues Hog TN Red
    1/4 C Hot BBQ Sauce from Biemer's (This actually was Good; had some Very Prominent initial heat, then settled down, eventually...
    Edit: Fergot to include a healthy drizzlin, in pan, of French's Classic Yellow Mustard.
    2 T butter
    SPG+ lightly sweat onion, Green pepper, jalapenos, stir into bison meat...

    6 oz Asahi "Dry" Japanese beer, gift from Matt, my neighbour...)

    1 lb. HV gound chuck, seasoned liberally with HV steak seasonin (Montreal)

    1lb. sliced brisket, coarse chopped

    I jus put it in th oven, 350° to finish...fer a few hours~

    Have pics to add, as time permits...
    Last edited by Mr. Bones; December 23, 2018, 01:00 PM.

    #2
    Can't wait to hear how you like them!

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      So far, I like em fine, Brother Paul...

      Big Question is, how will they like em, tomorrow, at our workplace Christmas lunch...
      Main course: pulled pork, chicken legs, sides, etc., usw. ...

      Usin my trusty digital timer, pullin every half hour fer a stir; added a shot of Redemption, after initial 30 min stir, taste testin...

      Th Bean Adventure Continues...
      Last edited by Mr. Bones; December 23, 2018, 12:55 AM.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Mornin, Brother!!!
      Jus wanted to let ya know:
      I had ~3.5 lbs takeaway, after yesterday's Christmas shindig at work, so if ya wanna swing by, I'll set ya some aside.

      ¡Mi Casa es Su Casa!
      Last edited by Mr. Bones; December 22, 2018, 03:46 PM.

    • PaulstheRibList
      PaulstheRibList commented
      Editing a comment
      Dude, that would be super fun!!! You're in the Galveston general area??

    #3
    Mr. Bones ... I think you and I need to cook beans together sometime ... we've got the same damn attitude towards them and all

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Probly ain't gotta mention, beans fer breakfast is a good thing...

      Pleasant dreams, Amigo!

    • DeusDingo
      DeusDingo commented
      Editing a comment
      beans for breakfast is bad for dinner guests

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Better even idea, mebbe we could scare up another "legume-o-phile", or three, have Greg BBQCentralShow do us up a Bean Summit, fer posterity
      I only consider myself a dabbler in th Bean World, after 50+ years of makin em, an would haveta tag fzxdoc Kathryn as my personal choice fer "Resident Bean Guru", were someone were to ask me...
      Last edited by Mr. Bones; March 19, 2019, 05:56 PM. Reason: Corrected my mispellin of Kathryn's name :o Sry.

    #4
    I think you need to call 'em Hangover Beans! There's enough booze in there to give you one! I put a couple ounce of Apple Jack whiskey in my beans and some pineapple or peach chunks.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      7 lbs of beans + 3 lbs meat, add veggies, etc...
      So, not as much alcohol per servin as ya might be envisionin...
      Still, enough to enjoy th flavour!

      I'm likin yer take on beans, I'll haveta give some of that a try!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Sorry, been a busy day, Brother!
      I LOVE th name, an may well dub them jus that, with your permission...it's a great conversation maker, in th makin.
      Customer: Do these beans cure hangovers?
      Server: No, Ma'am... Truth is, we'uns all reckon they causes em...

      Addin in th fruit is brilliant! I've run across beans with apples in, but yer post opened th door to some other faves, as did one below, mentionin mango!
      Last edited by Mr. Bones; December 21, 2018, 08:50 PM.

    • Frozen Smoke
      Frozen Smoke commented
      Editing a comment
      Feel free to use the name Mr. Bones I'd be honored to have you use it. I use canned pineapple tid bits or canned peach slices and chop them just make sure you drain them first otherwise the beans will get too soupy. I reserve the juices to use for other things mainly as a mop or spritz ingredient.

    #5
    Your recipe looks great! But how many and what kind of beans?

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      4 x 28 oz cans HV baked beans, Onion, Homestyle, Country Style, an Original, 1 can each...this time, anyway
      Last edited by Mr. Bones; December 23, 2018, 01:03 PM.

    • Oakgrovebacon
      Oakgrovebacon commented
      Editing a comment
      Sounds really good!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Many thanks fer yer kind words, Brother!

      Merry Christmas, Happy Holidays to everybody there...

    #6
    Do you pull the kitchen sink out of the beans before you serve them or do you just leave it in there?!?

    Love the recipe!

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I leave it in, to extract maximum flavour, before discardin...

    #7
    Try some chipotle peppers and the adobo sauce in there!!! I also add some corn and mango for sweetness sometimes.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      ++++!!!! Mango is one of my very favourite flavours, an memories...
      Lived some life, when I lived in C.A.

      Huge link of roast goat in one hand, fresh mango in other, juices runnin down my forearms, drippin offa my elbows...

    • Dadof3Illinois
      Dadof3Illinois commented
      Editing a comment
      @ Mr. Bones I’m not a big Pineapple fan so Mango fits that sweet bill for us with getting too over powering. I us just a touch in my BBQ sauce because it can sweeten and thicken it up some.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Agreed!
      Mango is a vastly under-utilized flavour component, in alla my travels...

      Yer sauce sounds great; If ya would, please elucidate...

    #8
    I think you need more booze....

    Comment


    • Willard
      Willard commented
      Editing a comment
      Hilarious!

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Dang, Trout!!!!
      Did ya set up a nanny cam in my kitchen?

      Huskee an me, we calls this "Blind Tastin", so there...

    #9
    My wife does the beans in our house - I am going to get here to add brisket next time though. She uses Showboat brand - I had never heard of them but boy are they good when she finishes doctoring them up. Even when she just uses ground turkey they are great. I'll see if she will share the recipe.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      </blabber> Meant to mention, I'd love to see yer Better Half's receipt / technique fer these beans, cause I'm droolin, thinkin on em!
      Hail, do up a regular ol Bean Pictorial; some guys do...
      Last edited by Mr. Bones; December 22, 2018, 08:59 AM.

    • klflowers
      klflowers commented
      Editing a comment
      Mr. Bones, she is kind of stingy with those recipes, but I'll spy on her next time and post it. It will only cost me a little bit of jewelry or something. And anytime you are in the area, you are welcome to drop on by.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I totally respect her right to keep her receipts to herself...perhaps showin her my ugly mug will assure her that I won't be replacin her, in yer life!

      Thanks, be real careful with th Spy work; that can end badly...

    #10
    The problem I would probably have making Mr. Bones beans would be that as I put a shot in the beans, I would need to put a shot (or 2) into me...

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      THat is my strategy anytime I'm cooking with alcohol .... which is to say pretty much all the time I'm cooking. It may explain why I'm such a happy guy

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      I'm with ya both, brothers! klflowers ecowper
      What always amazes me is how clear o pics I can get while cookin, cause it all looks purty dang blurry to me

    #11
    Jus got home from work, so here comes some pics:

    Veggies prepped:
    Click image for larger version  Name:	20181220_181925.jpg Views:	1 Size:	4.14 MB ID:	610730

    Click image for larger version  Name:	20181220_182004.jpg Views:	1 Size:	4.46 MB ID:	610729
    Time to cook the meats: This tasty bison often goes on sale for $9.99/lb., at my local Sprouts!
    Click image for larger version  Name:	20181220_183626.jpg Views:	1 Size:	4.34 MB ID:	610731
    I decided to use ground chuck, instead of th sausage, didn't wanna overpower th bison!

    Here's th beans I used: one can of Onion style went back into th cabinet... 7lbs was plenty, with 3 lbs meat thrown in.
    Click image for larger version  Name:	20181220_183640.jpg Views:	1 Size:	4.14 MB ID:	610732
    After brownin th bison, I put it in a 4" half pan, off to th side, sorta...
    Click image for larger version  Name:	20181220_192727.jpg Views:	1 Size:	4.63 MB ID:	610733
    Looks like it was jus swimmin in grease, but mostly it was jus liquid; bison is quite lean...
    Reckon I'd call it Bison Broth...
    Last edited by Mr. Bones; December 22, 2018, 09:13 AM.

    Comment


    • EdF
      EdF commented
      Editing a comment
      We like!

    #12
    Time to add some "after" heat:
    5 ETD* peppers...
    Click image for larger version

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    I snipped off th stems, an crunched em up between my gloved fingers:
    Click image for larger version

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    Hmmm, looks Guuuddd! Now, how bout a couple Ghosties? They're kinda like BrylCream
    Click image for larger version

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    Say, that looks even better!
    Click image for larger version

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    *East Texas Don, a brother of mine...

    Comment


      #13
      Time to give my veggies a gentle CI sweat in a couple Tbs of salted butter...
      Click image for larger version  Name:	20181220_201314.jpg Views:	1 Size:	3.98 MB ID:	610757
      Click image for larger version  Name:	20181220_202120.jpg Views:	1 Size:	4.39 MB ID:	610759 I added th veggies to my bison, along with some garlic, cayenne, an Cajun seasonin...stir well, taste...lil more dalmation...
      Click image for larger version  Name:	20181220_201717.jpg Views:	1 Size:	4.03 MB ID:	610760 I decided to whip up some quick sauce, ~ 1 C, this time.
      Click image for larger version  Name:	20181220_204139.jpg Views:	1 Size:	4.78 MB ID:	610761 Sharp eyed viewers, (an bleary-eyed ones, as well ) will note throughout my pics how my Mini Measure magically empties, an refills itself ecowper klflowers Troutman


      Oops, almost fergot: after stirrin in my 'sauce', an taste testin, I determined it was missin somethin...

      So I gave th half pan a 'lattice crust' drizzlin of French's Classic Yellow...nailed it!
      Click image for larger version  Name:	20181220_211651.jpg Views:	1 Size:	4.78 MB ID:	610825
      It sunk, in th pan, but envision a drizzled latticework...

      Best guesstimate, summat twixt 1/4, an 1/2 C... This is to be considered part of th BBQ sauce, if yer makin it standalone... don't fergit th SPG, an other spices, too, if yer jus makin sauce from this here post.
      Last edited by Mr. Bones; December 24, 2018, 09:06 AM.

      Comment


        #14
        Looks Great! First question what are ETD peppers? Second question, do the ghost peppers get lost in the rest of the ingredients or can you get the flavor?

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          ETD peppers are some lil, red, Hot peppers from my Brotha, East Texas Don...he brought me several hundred of them, this year!!!!!
          More on th Ghost peppers, comin up...

        #15
        Mmmm. Looks great!

        I'm cooking ribs for Christmas with my family tomorrow. I may just slip me a pan of beans down on the charcoal grate, next to the Slow 'N Sear, and let those ribs drip into them while cooking...

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          As ya well might imagine, I'd advocate doin zackly that very thing!

          Have a great cook, amigo!

        • ecowper
          ecowper commented
          Editing a comment
          Love beans cooking underneath the pork butt or ribs

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