bikerbeans
08-09-2013, 08:06 AM
BIKERBEANS
(2) 28oz cans bush beans (any flavor you want to use)
(1) large diced onion
(1) large diced green pepper
(2) 16oz bags of cocktail weiners
(1) cup of pickled jalapenas (drained)
(1) cup of dark or light brown sugar
(1) 16oz of Sweet Bay Rays or other BBQ sauce
(1) teaspoon liquid smoke
dump all this stuff into a disposable aluminum roasting pan and stir
Make sure the pan has a lot of freeboard and DO NOT cover
275 F until it thickens and turns a very dark brown/red color
NOTE: This is how I made bikerbeans last time, I have never made it
the same way twice. I cook for my audience, at deer camp I add a lot
more hot peppers and small bottles of very hot sauces. The meat can
be any sausage you want. The BBQ sauce can be ketchup, it doesn't
matter that much. The key is to balance the peppers with the sugar.
I found 1 part sugar to 1 part jalapenas (volume, not weight) seems to
work. Alternate cooking is to put it in the roaster next to the hog for the
last few hours of a pig roast; the hog smoke does it good!
BTW, the dish is the creation of and named in honor of a Vietnam Vet I know who used to cook for a local MC club. Butch's original recipe B-Beans used fresh jalapenas, ketchup and Campbell's pork n beans.
BB
(2) 28oz cans bush beans (any flavor you want to use)
(1) large diced onion
(1) large diced green pepper
(2) 16oz bags of cocktail weiners
(1) cup of pickled jalapenas (drained)
(1) cup of dark or light brown sugar
(1) 16oz of Sweet Bay Rays or other BBQ sauce
(1) teaspoon liquid smoke
dump all this stuff into a disposable aluminum roasting pan and stir
Make sure the pan has a lot of freeboard and DO NOT cover
275 F until it thickens and turns a very dark brown/red color
NOTE: This is how I made bikerbeans last time, I have never made it
the same way twice. I cook for my audience, at deer camp I add a lot
more hot peppers and small bottles of very hot sauces. The meat can
be any sausage you want. The BBQ sauce can be ketchup, it doesn't
matter that much. The key is to balance the peppers with the sugar.
I found 1 part sugar to 1 part jalapenas (volume, not weight) seems to
work. Alternate cooking is to put it in the roaster next to the hog for the
last few hours of a pig roast; the hog smoke does it good!
BTW, the dish is the creation of and named in honor of a Vietnam Vet I know who used to cook for a local MC club. Butch's original recipe B-Beans used fresh jalapenas, ketchup and Campbell's pork n beans.
BB