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Need side dish for hamburger bbq WITHOUT onions
- Thread starter anna_x
- Start date
12 Bones: Smoky Baked Beans, Tomato Q sauce & Tangy Mustard Q Sauce
SMOKY BAKED BEANS
2 oz diced bacon
1 small carrot, grated
1 small onion, grated (omit for niece)
2/3 C ketchup
1/3 C dark brown sugar
3/4 tsp kosher salt
1/2 C 12 Bones Tomato Q Sauce (see below)
1/2 C 12 Bones Tangy Mustard Q Sauce (see below)
1/4 C water
1 bay leaf
6 cups cooked or canned navy beans, rinsed and drained
In a 4-6 QT saucepan, cook the bacon until rendered and crispy, stirring to ensure it cooks evenly. Reduce the heat to low and add carrots and onions, cooking until onions are soft. Remove from heat, add the remaining ingredients (EXCEPT beans), stir to mix and return to heat to dissolve sugar.
Transfer sauce to 9x13" pan and gently fold in beans. Chill for at least an hour or overnight to allow beans to soak up flavor.
Just before serving, smoke the beans uncovered in the casserole dish over indirect heat at 250-275 F or until hot.
Smoking: You can either use a wood smoker or add a smoker box to a gas grill, placing it directly under the grill grate on the lit burner, then close the lid to seal. You can also create your own smoker box by filling an aluminum pan with soaked (30 minutes) wood chips and covering the pan with foil. Poke a few holes in the foil and position as you would a smoke box.
TOMATO Q SAUCE (makes 4 Cups)
3 C ketchup
2/3 C cider vinegar
1/2 C blackstrap molasses
6 TBL Worcestershire sauce
6 TBL dark brown sugar
1 tsp granulated garlic
1 tsp granulated onion (omit for niece)
1 tsp dry English mustard
1 tsp black pepper
1 tsp salt
Combine all ingredients in medium-size saucepan and simmer over low heat until all dry ingredients have dissolved, stirring occasionally with a whisk. Note that mustard powder may be hard to dissolve easily.
Freezes and cans well.
TANGY MUSTARD Q SAUCE (makes 4 Cups)
2 C Gulden's spicy brown mustard
1/2 C red wine vinegar
1/4 C balsamic vinegar
1/4 C light corn syrup (Karo)
2 TBL Worcestershire sauce
1/4 C fresh lemon juice
1/2 C water
2/3 C dark brown sugar
2 oz salted butter
1.5 tsp cayenne pepper
Simmer all ingredients until butter is melted, sugar is dissolved and sauce is smooth.
Note: Does not have long shelf life due to butter. Scale recipe and make just what you need.
SMOKY BAKED BEANS
2 oz diced bacon
1 small carrot, grated
1 small onion, grated (omit for niece)
2/3 C ketchup
1/3 C dark brown sugar
3/4 tsp kosher salt
1/2 C 12 Bones Tomato Q Sauce (see below)
1/2 C 12 Bones Tangy Mustard Q Sauce (see below)
1/4 C water
1 bay leaf
6 cups cooked or canned navy beans, rinsed and drained
In a 4-6 QT saucepan, cook the bacon until rendered and crispy, stirring to ensure it cooks evenly. Reduce the heat to low and add carrots and onions, cooking until onions are soft. Remove from heat, add the remaining ingredients (EXCEPT beans), stir to mix and return to heat to dissolve sugar.
Transfer sauce to 9x13" pan and gently fold in beans. Chill for at least an hour or overnight to allow beans to soak up flavor.
Just before serving, smoke the beans uncovered in the casserole dish over indirect heat at 250-275 F or until hot.
Smoking: You can either use a wood smoker or add a smoker box to a gas grill, placing it directly under the grill grate on the lit burner, then close the lid to seal. You can also create your own smoker box by filling an aluminum pan with soaked (30 minutes) wood chips and covering the pan with foil. Poke a few holes in the foil and position as you would a smoke box.
TOMATO Q SAUCE (makes 4 Cups)
3 C ketchup
2/3 C cider vinegar
1/2 C blackstrap molasses
6 TBL Worcestershire sauce
6 TBL dark brown sugar
1 tsp granulated garlic
1 tsp granulated onion (omit for niece)
1 tsp dry English mustard
1 tsp black pepper
1 tsp salt
Combine all ingredients in medium-size saucepan and simmer over low heat until all dry ingredients have dissolved, stirring occasionally with a whisk. Note that mustard powder may be hard to dissolve easily.
Freezes and cans well.
TANGY MUSTARD Q SAUCE (makes 4 Cups)
2 C Gulden's spicy brown mustard
1/2 C red wine vinegar
1/4 C balsamic vinegar
1/4 C light corn syrup (Karo)
2 TBL Worcestershire sauce
1/4 C fresh lemon juice
1/2 C water
2/3 C dark brown sugar
2 oz salted butter
1.5 tsp cayenne pepper
Simmer all ingredients until butter is melted, sugar is dissolved and sauce is smooth.
Note: Does not have long shelf life due to butter. Scale recipe and make just what you need.