hOTSAUCE Posted July 31, 2008 Report Posted July 31, 2008 I am making baked beans for a little get together this weekend. Pretty much making them on the stove top, except finishing them in a pot on the KK with smoke. My question is this. Is their any sense in doing this final step? I mean how much smoke can be absorbed if any by anything sitting in a pot with liquid? I am doing pulled pork also, would it not be better to add smoked meat to the beans and forget putting the pot of beans on the KK. All suggestions welcomed, the correct answer could save my marriage, the wife and I had a heated discussion about this.
Sanny Posted July 31, 2008 Report Posted July 31, 2008 Adding a bit of the smoked meat to the beans will add lots of smokey goodness, for sure. I made some soup this past winter, and added a chunk of pulled pork from the freezer. The soup had a wonderful flavor! No room to do the beans on the KK from the start? That would solve your problem. The KK is a wonderful "stove" for things like that. Cast iron dutch oven is your friend.
Fetzervalve Posted July 31, 2008 Report Posted July 31, 2008 Which side is your wife on? Just go that way. I would put them on the KK. I did a pot full a couple months ago the whole time on the KK, they were great! Besides, how many of your friends or family can make beans that way?? Everyone has a stove...
hOTSAUCE Posted July 31, 2008 Author Report Posted July 31, 2008 Yeah, in a dutch oven sounds OK, but not along with a pork butt, temp to low to cook the beans. Again do they absorb much smoke in a dutch oven? What temp do you guys cook the beans at?
Sanny Posted July 31, 2008 Report Posted July 31, 2008 Well, I've not done beans on the cooker, but I've done paella, and I can say that the smoke absorbed quite nicely! It wasn't like chewing on a ham hock, but it was gently smokey. Very yummy. If you left the beans on the cooker for longer than you would on the stove, why wouldn't they cook at the low/slow temp? You'd be cooking above 212, which is water boiling temp, right?
Fetzervalve Posted July 31, 2008 Report Posted July 31, 2008 I'm gonna say I went around 250 - 275 for a few hours, and a lot of that time was uncovered. I did them alone, just for the fun!
Firemonkey Posted July 31, 2008 Report Posted July 31, 2008 I do beans on the KK as well, just did some yesterday along with a nice ham. I put them in a crock, uncovered, right along side whatever else is cooking. I smoked the ham for about 4 hours at 225 before bumping it up to 350 for an hour or so to finish it off and glaze it. Liquid boils at 212, so anything at or above that will be like simmering your beans on the stove. One tip, if you are using a crock or other vessel on the main grill during an indirect cook, push the beans to the outside edge. I push mine to the back left corner, which seems to be where my lump burns the hottest. This way, the beans are taking the higher heat that is rolling out from under the deflector, and up the side of the grill. If you are doing multiple butts, and space is an issue, you can always do a baking sheet on the upper grill, above the butts.
ThreeDJ16 Posted July 31, 2008 Report Posted July 31, 2008 Moved thread since it is a request and not a recipe.
Conodo12 Posted July 31, 2008 Report Posted July 31, 2008 Why not smoke that pork on the "upper/sear grill" and put your beans directly underneath the smoking meat on the main grill? This way, you will get smoke and lots of delicious drippings right into your beans! Good stuff! And, when you explain how you did it to your friends, they will envy you because they probably cannot do the same!
