Cooking/Food thread

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O4L

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I am going to finish them off on the Pitboss later today. My wife won't eat these, so I am going a bacon wrapped pork loin and will drop these on the smoker for the last few hours. It will be my first time doing this too. I assume the crockpot will be fine at around 200ish?
The crockpot is fine it just takes a while. I like my beans cooked down thick and tender. For me, it takes about 7-8 hours for them to be ready.

It sounds like you are kind of doing the reverse of what I do. I put my red beans in the water bowl of my smoker when I'm smoking meat, after adding the mix of spices I use, usually for about twelve hours. I finish them off on the stove to get nice them and thick. I don't like watery bean soup.

I also smoke some andouille sausage to go in the beans. Top with sharp cheddar and serve with jalapeno and cheese cornbread.
 

rockchalk06

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One of the girls brought a plate of stuffed, bacon wrapped pork chop (apparently the bacon wrap keeps the stuffing in) along with extra stuffing, corn, carrots & green beans.

Man, it was good. :thumb:

I use the bacon for keeping the guts in an keeping the pork moist. It can dry out quick.
 

rockchalk06

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Man that was good
20210407_175328.jpg
 

CHenry

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The crockpot is fine it just takes a while. I like my beans cooked down thick and tender. For me, it takes about 7-8 hours for them to be ready.

It sounds like you are kind of doing the reverse of what I do. I put my red beans in the water bowl of my smoker when I'm smoking meat, after adding the mix of spices I use, usually for about twelve hours. I finish them off on the stove to get nice them and thick. I don't like watery bean soup.

I also smoke some andouille sausage to go in the beans. Top with sharp cheddar and serve with jalapeno and cheese cornbread.
Thats almost exactly how I do it...down to the mexican cornbread but I upped that a notch with a habinaro or 2 plus 2 japs.
 

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