Just a reminder…this post was pre-scheduled while I’m off on a short medical leave. While I’m unable to respond to any of your comments at this time, I look forward to reading your messages when I return. Thank You!
The calendar may say Summer starts June 21st. I beg to differ. “Summer”, at least for us, starts with the arrival of Memorial Day and the 3 day weekend it includes. Glenn will scrub up the charcoal grills in the week leading up to the day, menu’s will be readied, rubs and sauces prepared.
This first big weekend of grilling is guaranteed to include Glenn’s ribs. Well, not HIS, of course. 😉 His recipe, his preparation, his grilling, his slow-cooked and basted ribs! He’s very choosy of the cut of meat…they’ve got to be be “spare ribs” and they must be what our butcher refers to as the “restaurant cut”. No baby-back style for his grill.
While Glenn takes on the “manning” of the grill, I take on the preparation of the BBQ sides. Cole slaw, Macaroni and Cheese, corn bread, braised collard greens, BBQ Baked Beans and more. We thoroughly enjoy creating a huge spread for our summer guests.
I’ve been making these beans for years and years. At the bridal shower, prior to our marriage, each guest was asked to bring a favorite recipe [on a recipe card, remember those?] to share with me. A version of baked beans was one of those recipes. It was from an aunt of Glenn’s, and was titled “Calico Baked Beans”. A few adjustments here and there over time is what you see here today…thanks Aunt G!
BBQ Baked Beans
2 strips bacon, sliced in 1/2″ strips
1/4 cup onion, chopped
1 1/2 pounds ground beef
1 can baked beans
1 can butter beans, drained
1 can pinto beans, drained
1 can dark red kidney beans, drained
1/2 cup ketchup
1/2 cup barbeque sauce
1 Tablespoon yellow mustard
1 Tablespoon molasses
2 Tablespoons brown sugar
1 teaspoon Worcestershire sauce
Heat a dutch oven over medium heat. Add the sliced bacon. Once the bacon fat begins to render, add the chopped onion. Cook about 5 minutes, just until the onion begins to soften and the bacon is about 1/3 cooked through. Add the ground beef to the dutch oven. Cook until completely browned. Drain off any fat in excess of 1-2 Tablespoons and discard.
Heat oven to 350ºF. Add the remaining ingredients to the dutch oven. Stir well, continue to heat on the stove until all ingredients are thoroughly incorporated. Cover the pot and transfer to the oven. Bake up to 2 hours allowing beans to absorb all of the flavors; stir every 1/2 hour or so. The beans will hold for several hours in a “warm” oven.