This week I take on the largest string of BBQs I have attempted thus far. It started on Saturday with my take on John Dawson (Patio Daddio)'s "Rattlesnake Tails." In addition to that, on Tuesday I smoked a Jimmy Dean Maple Sausage to crumble for use in the beans I'll share with you today.

Here's the basic recipe:

Ingredients:

2 lg cans (1 lb, 12 oz) of Bush's Baked Beans
8 slices of thick sliced bacon, chopped
1 lb maple fatty (smoked ahead of time), crumbled/diced
1 med onion, diced
2/3 bell pepper (I like orange)
1 can (21 oz) peach pie filling
1/2 cup brown sugar
3 TBS Molasses
1/2 cup Famous Dave's Apricot Bourbon BBQ Sauce
2 TBS worschestershire sauce
1/3 cup bourbon
1 lg clove garlic, minced
2 TBS Coleman's yellow mustard (Trust me - use the good stuff)
1 TBS Simply Marvelous Sweet and Spicy rub

Directions:

-Smoke fatty (can be smoked well before), crumble or dice
-Brown bacon in skillet (about 1/2 way) [better yet, smoke it some more]

Add onion & pepper - cook until just carmelized.


Slowly add bourbon & garlic - simmer until caramelized

Add the beans...

And the molasses...

Toss in Coleman's yellow mustard...

Then add the caramelized peppers/onions/bourbon mixture...

Pile on the dark brown sugar and peach pie filling...

In with the Famous Dave's Apricot Bourbon BBQ Sauce...

NOW mix in the smoked bacon/maple fatty concoction...

THIS is why we keep pulled pork in the freezer...

At about the one-hour mark...You need to go for a minimum of two hours. These went 3.5.

Out of the smoke...

Off with your lid!



And, fin...



These beans came out beyond words. I cannot believe that my good friend, Wampus, took only 2nd place at a BBQ cook with these.