0:02
the jalapenos, the bacon, the onion.
0:10
Looking for some baked beans? Don't buy
0:13
these in this can. Make your own. I'm
0:15
going to show you how with this
0:17
delicious recipe. Smoky baked beans.
0:20
It'll be a crowd-leaser and everybody
0:22
will want the recipe.
0:25
Well, it is barbecue season out in the
0:28
backyard, wherever you might be at the
0:31
lake. But do you know people when
0:33
they're cooking ribs or they're cooking
0:34
brisket or they're just having burgers?
0:36
What's the number one accompanied dish
0:40
that's on the table with it? Somebody
0:41
guess. Snower, what do you guess?
0:45
No, it's not ham. Lou, what do you
0:47
guess? Lou says it's not spinach. What
0:50
is it? Baked beans. Tons and tons of
0:53
baked beans are fixed all across
0:56
America. And on the 4th of July, it is
0:59
the biggest sales day ever for baked
1:02
beans. Now, they come in all kinds. You
1:04
can get them at the grocery store in
1:06
cans. And I'm going to use cans, but I'm
1:08
going to blend two together to get the
1:10
best flavor ever. My mother gave me this
1:12
recipe so many years ago, and it has
1:14
been a hit everywhere we take it.
1:17
Ranches, gatherings, everything. People
1:19
want this recipe and you will too.
1:31
Everybody's heard of pork and beans. You
1:33
can buy them at the store. All you got
1:35
to do is just put them in a colander
1:37
maybe and let them drain.
1:41
And to that ranchstyle beans. Now, a lot
1:45
of people have told us they could not
1:46
find these ranchstyle beans, but we did
1:49
a short on them not too long ago to
1:50
where you can make your own, but they're
1:52
nearly everywhere now.
1:53
>> Or chili chili bean.
1:57
Y'all remember this little guy? It's one
1:59
of my most favorite ingredients when I'm
2:01
cooking at the wagon or in the house.
2:26
But you blend these together, it is some
2:28
of the greatest flavors ever.
2:31
We're going to give these a shake. Get
2:33
some of that liquid out of there. It's
2:35
better if you can just let them drain
2:36
for about 5 minutes cuz we're going to
2:38
put liquid back to them. But I need them
2:41
to drain and they're still draining just
2:43
a little. Now I've diced me up two
2:46
jalapeno, half of a good yellow Videlia
2:49
onion. Chop me up some bacon and got me
2:52
some brown sugar ready to go. We're
2:54
going to dump these in there. This is a
2:57
one pot meal. You ain't going to wash no
2:59
more dishes. In go the brown sugar.
3:03
Whoa. Then to that, we gonna just go
3:05
ahead and mix it all in there.
3:11
the bacon, the onion.
3:20
Give it a good stir just to mix it just
3:25
Now, today I'm making this in the Dutch
3:28
oven. Why? Because it's not just regular
3:30
old baked beans. We're going to smoke
3:32
these baked beans with a little mosquite
3:34
smoke as they're cooking, but you could
3:36
bake it in the oven, preheat it to 350°,
3:40
get you a casserole dish, grease it up
3:42
really well, and mix it right in there
3:44
and let her go to that. We got to have
3:51
And you got to have some barbecue sauce.
3:53
And I'd be really Oh, that's the
3:56
I'd be really liking ours because it has
3:58
a little molasses and a little chipotle
4:01
pepper in there and some ancho chili.
4:03
So, we're going to start with a little.
4:06
And I'm thinking, you know, that right
4:08
there, that would make some baked beans.
4:11
>> That's very colorful.
4:12
>> I mean, it would be so good. But I'm
4:15
going to tell you something.
4:18
I have a favorite ingredient that I look
4:21
for on every cooking competition show
4:24
that I was on. It is probably one of the
4:26
things that I rely on the most. What is
4:28
it? Chipotle's peppers in adobo sauce.
4:32
Now, you go accordingly to how many you
4:35
want to put in there. I'm going to put
4:40
Every chuck wagon cook I ever noted in
4:42
the world should have had one of these.
4:43
If you can get it all hemmed up in
4:45
there, and pardon me, it's going to be a
5:00
So, give them a really good mixing.
5:04
Get your concrete trail. How many of
5:06
y'all finish concrete? I mean, I used to
5:08
finish it. It'd be smoother than a
5:09
Safeway chicken when I got through with
5:13
Now, we're going to have to put some
5:15
more bacon on top. Now you I've seen my
5:17
mother, she used to just lay slices on
5:19
there, but when you got ready to serve
5:21
it and dip the spoon in there, you'd
5:23
take the whole piece of bacon and that
5:24
guy right next to you, he wouldn't get
5:26
none. So just cut it up in pieces
5:30
and cover it up because as this cooks,
5:34
some of that bacon grease going to
5:35
render down in there and just give more
5:49
Well, here we go. I told you we was
5:52
going to smoke them. I did. They're
5:53
going right down here on what I'd call
5:55
the indirect end. All the fire on this
5:58
end. Ain't nothing over here. We got us
6:00
a good bed of coals down there on that
6:02
end. Hardwood lump from Smoky Woods. We
6:05
going to shut the door. Now, if you're
6:07
in the house cooking this 350°,
6:10
going to take you about 35 to 40
6:12
minutes. And you keep an eye on it. You
6:14
want that bacon to crisp up just a
6:15
little on top. But when you open that
6:18
oven door, the smell of that will bring
6:21
people in the house. So, if you don't
6:22
want them in there, lock the door. One
6:24
piece of mosquite wood.
6:28
I'm going to leave that door open down
6:30
there just a minute till it can go to
6:31
catching a little flame. Then I'll shut
6:33
it because I just want that smoke to
6:34
just drift across that bacon and them
6:36
beans. Out here, I'd say probably going
6:38
to take about 40 minutes to 45 in the
6:41
house. 35 to 40 at 350° and you'll be in
6:45
good shape. We'll keep eye on it. If we
6:47
think we need to add some more wood, we
6:49
will, but I think one stick will get us
7:14
Well, there it is. A masterpiece. And
7:17
like the apron says, you can't get
7:18
full-on fancy. And this ain't about
7:20
fancy. It's about hearty. It's about
7:22
comfort food. But it's about easy. Cuz
7:25
when you're doing all that barbecuing in
7:26
the backyard, you might not have time to
7:28
do a whole bunch of cooking. This is the
7:30
easiest thing in the world to fix and I
7:32
guarantee you it will be a crowdleaser.
7:35
Let it cool before you take a bite
7:37
because it will stick to the roof of
7:47
I ride that horse all day long. Snails.
7:52
Thank you, mama, for that recipe. It's
7:55
always been a keeper and a crowd
7:57
favorite. Remember, if you want to dial
7:59
the heat back a little, leave a little
8:01
bit of them chipotle peppers and adobo
8:03
sauce out or just get rid of the
8:05
jalapenos. To me, it is just right. We
8:08
hope y'all enjoyed this. Pair it up with
8:11
anything you got going on. I'd even like
8:13
to have them at Christmas and
8:14
Thanksgiving, but it is with great
8:16
pride, honor, and privilege that I tip
8:18
my hat to all our servicemen and women
8:20
and all the veterans that have kept that
8:21
old flag of flying. We commend you all
8:23
we do, and we lift you up in prayer
8:26
daily. Rest of you, get on up in here
8:28
close. I'm gonna give you a big hug.
8:32
God bless you each and everyone. And
8:34
I'll see you down the best smoky baked
