Anyway, now that I've pissed off a major food manufacturer, let's go on with the recipe. Enjoy this for a picnic or any sort of cookout, church social, etc. Especially at church, when you take these beans, there's usually music to follow!
I have listed the recipe for my Blackwood Barbecue Sauce at the bottom of the page for your reference.
Ingredients
5 15 oz cans Van Camps Pork and Beans. Or comparable brand
8 slices bacon (diced small)
1 lg onion (diced)
1 tbs Garlic (minced)
1 1/2 cups barbecue sauce.
1/4 cup Worcester sauce
1 tbs Tabasco sauce
1 tsp Tony Chachere's
1/2 cup green onions (sliced thin)
1/2 cup brown sugar.
1/2 tbs each salt and black pepper
2 tbs Liquid Smoke
Preparation
To start off, open the cans of Pork and Beans. Drain off all
the extra gooey liquid from the top of the cans. The beans usually settle on
the bottom. If they're too "saucy/soupy" set them in a drainer in the
sink while you prepare onions, etc. (never rinse this off) In a large
oven-ready pot, combine bacon with the diced onions, garlic, and dry spices.
Sautè until softened. Add remaining ingredients. Combine and stir really well.
Place in oven for 45 mins at 350°.
Blackwood Barbecue Sauce
5 C ketchup
1 1/2 C molasses
1 1/2 C brown sugar
1/2 C Worcestershire sauce
1/2 C yellow mustard
1/4 C liquid smoke
1/4 C oil
2 tbsp Tabasco
sauce
1 tbsp creole seasoning
1 tbsp black pepper
1 tbsp garlic powder
2 tbsp vinegar
Mix all ingredients in a large pot, bring to a boil,
stirring and being careful not to allow it to burn. Store in airtight jars or
bottles.
hehehe, look out for the Kraft hit team :)
ReplyDeleteMan, your bbq sauce sounds great.