“Someone’s got to be the best in the world. So why can’t it be us?”
Inventor, restaurateur, rub manufacturer, and winner of innumerable barbecue contests, including the prestigious Memphis in May, Jack Daniel’s, and the American Royal, Joe Davidson (aka, “Oklahoma Joe”) isn’t given to false modesty. So when this pit master proclaims his barbecued beans to be “best on the planet,” you listen. He shared this amazing recipe with Steven when Steven was writing one of his most ambitious tomes, the bible-thick book entitled BBQ USA. While we’d have a devil of a time picking our favorite recipes from the 425 he culled from all over the country, these flavorful baked beans would def be in the top 10.
This is a perfect time of year to get acquainted with a dish that’s sure to be a part of your barbecue repertoire. It’s cold and snowy or cold and rainy in most parts of the country as we leave the holiday season and go back to our “real” lives. And nothing tastes better or feeds our souls more thoroughly than hot, comforting, and simple dishes like baked beans.
The secret is to start with a mix of canned beans (see how easy this is gonna be?) enriched with a pound of chopped smoked brisket, barbecued pork, or slivered bacon. Adding to the color and flavor are diced onion, a mix of peppers (both hot and sweet), barbecue sauce, Dijon mustard, and a handful of other ingredients you likely have in your pantry.
Meaty enough to be served as a main course, these beans are terrific with pulled pork, ribs, chops, corn bread, barbecued chicken, wings, and many other things. Don’t lose this one, folks.
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