1.800.868.1699
37
Bourbon Brown Sugar Baked Beans
2 HOURS SMOKING TIME
These beans are quite simply the best baked beans we have ever tasted. A whole lot of
sweet, a little bit of heat, and the unmistakable hint of bourbon. You’ll be asked to make
these over and over again. For maximum flavor, we recommend placing the beans below a
smoked pork butt for the final 2 hours of its smoke.
Serves 6
6 thick slices of bacon, about 1/2
pound
1 tablespoon unsalted butter
1 sweet onion, chopped
3 cloves garlic, crushed
1/2 cup bourbon
1 cup light brown sugar
3/4 teaspoon kosher salt
1 tablespoon hot sauce (in keeping
with the bourbon theme, we use
Blis Blast, which is aged in bourbon
barrels)
2 Fresno chiles, chopped
2 15-ounce cans red kidney beans,
drained and rinsed
1 15-ounce can black beans, drained
and rinsed
About 6 large, dry hickory wood
chunks
About 2 pounds all-natural hardwood
lump charcoal
Directions
Fire up the smoker to 225°F with the pit probe attached to the center
of the middle pit shelf. If you are also making the pulled pork (see
previous recipe, recommended), the pit probe should be attached
to the bottom pit shelf. The pork butt will go on the top shelf, and
the baked beans will go on the middle shelf. Once the smoker has
reached 225°F, slide the blower damper to about 1/3 closed.
Cut the bacon slices crosswise into 1/4-inch strips. Cook and then dry
on a rack covered with a paper towel.
Melt the butter in a cast iron skillet over medium heat. Add the onions
and garlic, and cook until the onions are translucent and beginning to
brown at the edges.
Add the bourbon, sugar, salt and hot sauce. Bring to a simmer while
stirring constantly. Gently stir in the Fresno chile and beans.
Preheat the smoker for about 1 hour total (or wait until the pork butt
has been smoking for 6 hours). 10 minutes before placing the beans
in the smoker, add 2 wood chunks to the ash pan so that you should
have strong smoke when you put the beans in the smoker.
Transfer the skillet of beans to the smoker. The beans smoke for 2
hours at 225°F.
Replace the wood chunks in the ash pan every 30 minutes.
Summary of Contents for K-SMOKE-42-R-PW
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