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13 hours ago, fishinwrench said:

Oh Yeah!!!

I often wonder though why anyone bothers with making their own Baked Beans.   Bush's nailed it, they can't get any better than that, and they are cheap.

My baby brother is a competition BBQ guy. I asked him about beans, because I just figured you couldn't use something out of a can. Nope -- he, and about everybody else, uses canned beans as a starting point. 

That said, I have made a Boston baked beans recipe from scratch, and it was really good. Made it once. 😄

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10 minutes ago, ness said:

My baby brother is a competition BBQ guy. I asked him about beans, because I just figured you couldn't use something out of a can. Nope -- he, and about everybody else, uses canned beans as a starting point. 

That said, I have made a Boston baked beans recipe from scratch, and it was really good. Made it once. 😄

           Never said Mrs. BilletHead didn't start with canned beans :rolleyes:. Just need to tweak and make them way better! Like you Ness we once did the oven baked beans.

BilletHead

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51 minutes ago, BilletHead said:

           Never said Mrs. BilletHead didn't start with canned beans :rolleyes:. Just need to tweak and make them way better! Like you Ness we once did the oven baked beans.

BilletHead

I'd make them from scratch again. They were really good.

My easy baked beans start with Bush's regular though. 

What all has Pat got going on in hers?

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 I like to start with pork and beans.  To me that's kind of like a clean palette to start with.  

 Brown sugar, ketchup,  barbecue sauce, mustard,  Worchester sauce, onions,Green peppers, and a few other assorted ingredients. 

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My current favorite is Bush's  regular (drained) with ketchup,  molasses, yellow mustard, and rub. I'll add in whatever meat I'm smoking, and they'll get put in a shallow aluminum pan and go into the smoke for a bit. 

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1 hour ago, ness said:

I'd make them from scratch again. They were really good.

My easy baked beans start with Bush's regular though. 

What all has Pat got going on in hers?

 

36 minutes ago, Chief Grey Bear said:

 I like to start with pork and beans.  To me that's kind of like a clean palette to start with.  

 Brown sugar, ketchup,  barbecue sauce, mustard,  Worchester sauce, onions,Green peppers, and a few other assorted ingredients. 

 

18 minutes ago, ness said:

My current favorite is Bush's  regular (drained) with ketchup,  molasses, yellow mustard, and rub. I'll add in whatever meat I'm smoking, and they'll get put in a shallow aluminum pan and go into the smoke for a bit. 

           Kind of along what you all are doing. We start with good old van camps pork and beans but you both are missing one very important thing in your equation. Chop bacon and fry until crisp. It takes it to a different level in our opinion. Soften the chopped onions until transparent in there too after pouring off the excess bacon grease, 

BilletHead

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Last night we fixed a couple of stocker rainbows. I scored the fish on both sides and seasoned inside and out with salt, pepper, and a little Asian five spice. The trout were fried in a couple of tablespoons of olive oil, sesame oil, and a dash of bacon grease (made bacon pieces for our salads). Once the fish was nearly done, I squeezed some fresh lemon juice over the fish.  Once the fish were removed from the pan, I deglazed with a little pinot grigio and added minced pickled asparagus to the sauce (no capers at home).

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We stuffed baby portabella mushrooms with a filling made with sauted mushroom stems, pickled asparagus, shallots, and softened cream cheese. Each mushroom got a whole cooked shrimp, then the filling, topped with Colby/jack cheese and cooked for approximately 20 mins at 375 deg. Served the trout and mushrooms with a wedge salad topped with bacon bits, cut grape tomatoes, minced shallots, and a dressing of blue cheese dressing mixed with a balsamic vinegarette.

 

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7 hours ago, Flysmallie said:

I just sat the opened can on with the rest for a little over an hour. It was delicious.

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Surface area, baby. Surface area. 😄

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