Rock Roll Bbq Pit Style Beans For The Crock Pot Recipes

SLOW-COOKER BARBECUED BEANS

Steps:

• In 10-inch skillet, cook bacon and onion over medium heat, stirring occasionally, until bacon is crisp and onions are tender; drain.
• In 3 1/2- to 4-quart slow cooker, mix bacon, onion and remaining ingredients, including reserved liquid. Cover; cook on Low heat setting 3 to 4 hours.

ROCK & ROLL BBQ PIT STYLE BEANS FOR THE CROCK POT

Steps:

• Drain most of liquid from can of beans. Put all ingredients into a crock pot and mix it up.
• Turn mixture on HIGH for 30 minutes, then reduce to low setting for 2 hours. This mixture can cook for hours on LOW during your party if need be.

REAL BBQ PIT BEANS

Steps:

• Dice the bacon and onion and cook in a skillet untillbacon is rendered and onions are translucent. Add all other ingredients in a disposable foil pan or if you don't have a disposable foil pan handy, just wrap the outside of a Pyrex casserole dish with aluminum foil. This prevents smoke from building up on the dish and makes cleanup a breeze. Heat in the pit or smoker at 250 degrees for an hour.

SLOW COOKER BBQ BAKED BEANS

Steps:

• Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker.
• Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
• Cover slow cooker. Cook on Low at least 5 hours.

MEDITERRANEAN STYLE BEANS AND VEGETABLES (CROCK POT)

Steps:

• Put everything in a large crock pot and cook on low setting for 8 hours, or until beans and vegetables are as soft as you like.
• Remove bay leaves and serve.

ROCK & ROLL BBQ BRISKET

Steps:

• Trim the extreme excess fat from the brisket. Not too much though, fat is good for keeping this thing moist!
• Rinse the brisket and pat it dry with paper towels.
• Mix all the dry ingredients together in a bowl.
• Generously coat one side of the brisket with the rub. "Rub" it in with your hands really good. This is very important!
• Flip the brisket and repeat the process.
• Wrap the brisket in a few layers of plastic wrap. Then one layer of foil. Put it in the fridge for about 24 hours.
• Prepare your smoker for smoking or your grill for indirect heating. You are looking to have your cooking chamber between 225 and 240 degrees.
• When grill is up to temp, place the brisket on the rack and WAIT!
• Smoke the meat for about 1 1/2 hours per pound. You are looking for an internal temp of 175-185 degrees at the thickest part of the brisket.
• I use Pecan wood chips for flavoring, but feel free to use Hickory, Cherry, or Apple as well. I never use Mesquite wood. Also, make sure you don't use "green" wood or it will taste horrible! Add a handful of soaked wood chips every 45 minutes for the first 8 hours.
• Some people like to "mop" a brisket. If you want to do this, do it during the second half of the process. Look for a mop recipe online if you want to do this.
• When it is done, wrap the brisket in foil and let it stand for about 30 minutes.
• Slice it against the grain and serve with Rock and Roll BBQ sauce (on buns if you like).
• I realize this may be more work than you are looking for. BUT if you want REAL BBQ this is the way you gotta do it.