Steve, Send your recipe thissaway, please. DonO
Top Secret Bean Recipe, from memory I could not find the original, still looking. Any way I use 2 or 3 large cans of different beans, Pintos, kidney, ? 1 can large navy or small white beans 1 can large kidney beans 1 can large lima beans 1/2 lb Salt Pork or 4 slices Bacon smoked 1/2 cup grandmas dark brown molasses, (I use a cup this stuff is strong be careful.) 2 cups brown sugar 1 onion diced more if you like, (I use two depends on size, one red one white.) 1 bell pepper, sometimes it is nice to use two colors. 3 Ribs Celery - diced 3 or 4 garlic cloves minced, I use 6 love garlic 1 T. Wooster Sauce 1 T. Dry Mustard careful here 1 T. Gebhardts Chili Powder 1 T. Ancho Chili Powder 1 T. Chimayo Chili Powder 1 can Extra Hot Rotel Tomatoes with Herbs I spoon Salt and 1 spoon pepper to taste 1 tablespoon vegetable oil (optional) because the drippings 1 can (13.5 ounces) tomatoes (Garlic, Oregano, Parsley or Thyme - Optional) at this point (may have had a bay leaf in there too..cant remember) in a large cast iron pot..add all the ingredients and smoke slowly without a lid until beans are nearly tender..adding water if needed smoke for at least 6 hrs. or till the ingredients have incorporated well. Test for saltiness several times along the way. Tastes better the next day. Do NOT add baking soda or vinegar. A crock pot will work in your smoker in place of a cast iron pot. Secret BBQ Sauce 2 sticks of oleo or butter 24 oz. of Heinz ketchup 1small ...about 7 oz bottle Heinz 57 steak sauce 1 onion chopped 1 bell pepper chopped 1 clove garlic, chopped 1 TBS French's mustard 1/3 cup Lea & Perrins Worcestershire sauce 1 tsp. paprika 3 TBS. brown sugar 1/4 cup molassas 1 tsp. salt 1 tsp. black pepper 1/4 cup white vinegar 2 TBS. chili powder 1/2 to 1 tsp. allspice 1/4 tsp. red pepper 2 or 3 chipolte peppers in adobo minced Procedure: Melt oleo in large saucepan. Add onion, bell pepper, garlic and wilt. Add remaining ingredients and simmer about 1 1/2 to 2 hours, stirring often. After done, blend sauce in blender or food processor, if you want to puree the onions, bell peppers, etc., or strain sauce through a mesh strainer to remove vegies, or serve as is. The only problem with blending is that it changes the texture and makes it a bit grainy, but the flavor remains the same. Add water to thin down, if desired. Remember, if you blend the sauce while still hot, you MUST hold down the blender lid, or it will blow off and sauce Steve Clark Moreno Valley, Ca. http://www.deepcreekflyfishers.org/ Check out our new warm water fly fishing list http://www.deepcreekflyfishers.org/warm_water_fly_fishing_list.htm The only difference between a good day and a bad day is our attitude. ><((((�>`�.����`�.�.���`�...�>(((�> .���`�.><((((�>`�.��.���`�.�.���`�...�><((((�>
