Backyard Bake Beans

Recipe By: RWMCPEAKE
Serving Size: 20
Preparation Time: 0:30
Categories: SIDE DISHES

1/2 pound Smoked Meat Scrapes small diced
1/2 pound White Onions finely chopped
6 ounces Tomato Paste
1/3 cup Brown Sugar
1/4 cup Molasses
1/4 cup Sorghum Syrup
1 tablespoon Dry Mustard
1/4 cup White Vinegar
1/2 cup Water
1 tablespoon Brisket Dry Rub
1 1/2 tablespoons Chili Powder
1 tablespoon Liquid Smoke flavoring
1 27 oz. can "BUSH" Beans in Tomato Sauce
1 16 oz. can Pinto beans canned, rinsed
1 16 oz. can Great northern beans canned rinsed
1/4 cup Brown Sugar

Place all the ingredients into a heavy baking pan, stirring well to blend all the ingredients well. Top the beans with the additional brown sugar. Place the beans in the smoker or grill and allow to cook along with the meats.

Apx: cooking time 6-8 hours
Notes: Beans are best when placed in the smoker next to the fire box, when the meat goes into the smoker, move beans if they start to get to hot. Leave in smoker, for whole duration of smoking meats.

Beans can take a tremendous amount of smoke flavor. This will only enhance the flavor of the beans.

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™

"Take Your Breath Away" BBQ Sauce

Recipe By: RWMCPEAKE
Preparation Time: 1 hour 30 minutes
Categories: SAUCES

1 #10 can Ketchup
1 cup Horseradish, "THOR'S" hot prepared
2 cups Chicken Broth canned
2 cups White Vinegar
1 cup Corn Syrup light
2 tablespoons Dry Mustard
2 cups Brown Sugar golden brown
1/4 cup Shallot minced
2 cups Worcestershire sauce L & P
8 tablespoons Hot Sauce Frank's
3 tablespoons Kosher salt
2 tablespoons Pork Butt Rub Seasoning
5 ounces Kitchen Bouquet
5 ounces Pick-a-pepper Sauce
1 tablespoon Black Pepper table grind

Make a paste of the Worcestershire Sauce and dry mustard. Combine all the rest of the ingredients together and add the paste to the mixture, blend well. Bring to a boil and simmer for 1 hour to reduce slightly.

DO NOT ALLOW THE SAUCE TO SCORCH!

Remove from the heat and hold service or cold completely and store in the refrigerator until needed.

Great with Shredded Pork Butts, Spare Ribs or Grilled Chicken Breast!

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™