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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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We made some rather small, though significant changes in the recipe above when Booj and wuff smoked these beans -- the substitution of Jack Daniels Honey BBQ sauce instead of the 'pure' KC-Style BBQ. This mixed very nicely with the whiskey, to leave a distinctive whiskey flavor to the beans.
Booj also added a measure of the pork "mistake" rub he'd used on prior pork loin. This has a very robust, peppery flavor, and added a nice complexity to the result.
Finally, Booj cut the onions into much larger 'chunks' than the diced normally found in other beans.
The recipe results in beans more like "ranch style" than "Boston Baked", but the BBQ sauce added a mild sweetness not typically found in the more savory "ranch" versions. And the whiskey and Jack Daniels BBQ infused it with a distinctive aroma and flavor. The big chunks of onion didn't meld and "melt" into the beans as smaller dice would have, adding a very nice crisp/crunchy texture and providing yet another distinct taste element to add diversity in the flavors. The various types of beans, spices, mustard, and hot peppers are more common to 'ranch' style, but with greater complexity because of all the beans. And the raisins complement the sweet BBQ flavor nicely. Make sure not to forget the bay leaf! (grin)
These are definitley great beans to enjoy with a robust meat dish; beef brisket would be perfect. They're also wonderful with a nice buttery hunk of crusty San Francisco bread. Dig into a bite of these and a bite of the bread, and sop up the juices with it - - sometimes a simple 'peasant fare' is the best meal around.
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