Small fatty and beans

[eyeguy 54]

Found a cheap 12 oz sausage to try. Pepper and my rib rub. Only took 90 minutes and it was at 170. Forgot the dr pepper in the beans but added a little into them as they cooled. Really good!!!

[eyeguy 54]

9 below when I started and the smoker worked dandy.

[OnAFly]

What temp are you smoking at? That looks absolutely terrible for you, but delicious as well.

[rundrave]

no bacon weave = no fatty!

looks tasty though! glad you got some smoke and heat going with this cold weather.

[thirdeye]

Looking good. What was the smoker temp? You might have able to go lower. -16° last night, -7° right now.... might not be smoking anything for a day or two.

[eyeguy 54]

wanted to try with no bacon for fun. buck 69 for the sausage. made a broccoli salad for a pot luck tonight while smoking this so ate plenty of bacon. lol 235 degrees.

[thirdeye]

Hey eyeguy, speaking of bacon, sausage and beans.... have you ever made the Kari C Hog Apple Beans? These are so easy and so popular, when I make them for work or a potluck I print up several copies of the recipe because I get so many requests. The secret as you will see is a can of apple pie filling. You can also use peach or cherry pie filling.

Keri's Hog-Apple Baked Beans

3 or 4 slices bacon, diced

2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)

1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)

1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage

1 can apple pie filling (chop up the big chunks some)

1 medium onion, chopped

1/2 green pepper, chopped

1/2 c. brown sugar

2 Tbsp. Worcestershire sauce

2 Tbsp. Mustard (prepared)

1 tsp chipotle or cayenne powder (optional, to taste*)

1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.

Notes: Lately, I've been using two of the 28-oz cans of Bush's Original Baked Beans - I think I'm going to try it with the new Honey variety next. Happier with the results with these. -kc

Update 9-8-2012: if the pie filling is a bit sweet for your taste, try peeling and diced two Gala apples, and saute them in the bacon grease with the onion and green pepper. Increase the brown sugar by about 2 Tbs, and add a dash of cinnamon if you're so inclined.

[pikestabber]

@ Thirdeye, that sounds interesting, but what is the "note below" regarding the size of the cans of beans? (2nd ingredient line)

[eyeguy 54]

looks tasty !

[NEANGLER]

I like your brand choice of sausge, My company makes that brand

[thirdeye]

@ Thirdeye, that sounds interesting, but what is the "note below" regarding the size of the cans of beans? (2nd ingredient line)

Oops, I omitted that note as well as an update, I just edited the recipe above.

[pikestabber]

I just edited the recipe above.

Thanks! I'm gonna give these a try.

[FlagsDown]

I've made these as well.

Super good!

[DonBo]

Got a couple logs of Jimmy Dean Sage sausage that I'm going to smoke this weekend, then bring to Christmas breakfast next week. Will probably freeze them for a few days, then thaw the night before.

Any tips on re-heating them so they don't dry out? Think I can just slice it up and heat carefully in pan without a problem?

[thirdeye]

Got a couple logs of Jimmy Dean Sage sausage that I'm going to smoke this weekend, then bring to Christmas breakfast next week. Will probably freeze them for a few days, then thaw the night before.

Any tips on re-heating them so they don't dry out? Think I can just slice it up and heat carefully in pan without a problem?

When I smoke them specifically for reheating, I don't wait until they are 170° to wrap. I pull them off about 155° and wrap with a little apple juice added before sealing the foil (Maybe 2 or 3 tablespoons), then I return to the smoker until they hit 170°.

I slice them cold and usually reheat in a skillet, although they can be done in a microwave on a lower setting. I use the microwave when I take them into work.

[DonBo]

Good advice as always thirdeye. Thanks. I'll give it a try.