Hickory Smoked Baked Beans
Hickory Smoked Baked Beans
2 cans vegetarian baked beans, drained (16 oz)
5 tablespoons of smoky red BBQ sauce (75ml)
1 cup Spanish onion, chopped (250ml)
½ can of crushed tomatoes (8oz)
8 tablespoons of maple syrup (120ml)
8 tablespoons of brown sugar (120ml)
8 teaspoons of garlic salt (40ml)
3 handfuls of hickory wood chunks
Place 1 handful of wood chips (if cooking on a gas grill or all if using a charcoal grill) in water to soak for 30 minutes.
Drain the beans through a sieve and place them into a baking dish (cast iron or baking tin or ceramic dish). Add the BBQ sauce, onions, tomatoes, maple syrup, brown sugar, & garlic salt. Mix and set aside until ready to smoke.
Prepare the grill for smoking over indirect heat by putting it on high heat on one side with no heat on the other.
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, wait until the coals have turned to white ash then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Reduce the heat to 200ºF/100ºC
Place the bean dish over the cool side of the grill, close the lid and smoke for 1 hour.
Remove and serve hot.
Yield: 4 servings
2 cans vegetarian baked beans, drained (16 oz)
5 tablespoons of smoky red BBQ sauce (75ml)
1 cup Spanish onion, chopped (250ml)
½ can of crushed tomatoes (8oz)
8 tablespoons of maple syrup (120ml)
8 tablespoons of brown sugar (120ml)
8 teaspoons of garlic salt (40ml)
3 handfuls of hickory wood chunks
Place 1 handful of wood chips (if cooking on a gas grill or all if using a charcoal grill) in water to soak for 30 minutes.
Drain the beans through a sieve and place them into a baking dish (cast iron or baking tin or ceramic dish). Add the BBQ sauce, onions, tomatoes, maple syrup, brown sugar, & garlic salt. Mix and set aside until ready to smoke.
Prepare the grill for smoking over indirect heat by putting it on high heat on one side with no heat on the other.
Build smoke pouch. If using a gas grill, squeeze the excess water from the wood chips and place in the center of a large piece of foil. Add the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, wait until the coals have turned to white ash then squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Reduce the heat to 200ºF/100ºC
Place the bean dish over the cool side of the grill, close the lid and smoke for 1 hour.
Remove and serve hot.
Yield: 4 servings
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