Tangy Maple Baked Beans With Applewood Smoked Bacon Recipes

TANGY MAPLE BAKED BEANS WITH APPLEWOOD SMOKED BACON

Tangy Maple Baked Beans With Applewood Smoked Bacon image

Make and share this Tangy Maple Baked Beans With Applewood Smoked Bacon recipe from Food.com.

Provided by Food.com

Categories Beans

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

4 thick strips applewood smoked bacon, diced
1 tablespoon canola oil
1 red onion, cut into small dice
1 green pepper, diced
kosher salt and freshly cracked black pepper
5 (14 1/2 ounce) cans great northern beans, drained and rinsed
1 1/2 cups carolina-style barbecue sauce
1 cup maple syrup
1/2 cup cider vinegar
4 tablespoons whole grain mustard

Steps:

In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.
Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.

Nutrition Facts : Calories 463, Fat 4.8, SaturatedFat 1, Cholesterol 4.4, Sodium 585, Carbohydrate 88.2, Fiber 15.1, Sugar 37.1, Protein 18.8

APPLEWOOD-SMOKED CHICKEN

Applewood-Smoked Chicken image

Florida doesn't have its own barbecue style, but if anyone can change that, it'll be Lee Ann Whippen. In 1996, she became a certified Kansas City Barbecue Society judge alongside her dad, Jim "Trim" Tabb, and she's been manning the pit in restaurants and competing in barbecue championships ever since. She was also the first winner of BBQ Brawl: Flay V. Symon! At her Tampa restaurant, she gives Floridian classics the barbecue treatment: The namesake deviled pig is a spin on Tampa's famous deviled crab croquettes.

Provided by Food Network

Categories main-dish

Time 3h

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

2 cups apple cider
1/4 cup apple cider vinegar
1/2 cup packed dark brown sugar
1/2 cup kosher salt
1/4 cup honey
2 bay leaves
1 3 1/2-pound whole chicken
3 tablespoons sweet-smoky dry rub (such as Trim Tabb's Pig Powder)
1 to 2 cups applewood chips

Steps:

Make the brine: Whisk 2 cups water, the apple cider, vinegar, brown sugar, salt and honey in a medium saucepan until the sugar and salt dissolve. Add the bay leaves. Bring to a boil over medium-high heat, stirring occasionally. Transfer to a large glass bowl or other heatproof container and refrigerate until cooled, 1 to 2 hours.
Add the chicken to the brine, making sure it is completely submerged. Refrigerate at least 6 hours or overnight.
Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan under the grates on the unlit side of the grill. Meanwhile, soak the applewood chips in water, 30 minutes; drain.
Remove the chicken from the brine and rinse with cold water. Pat dry with paper towels and generously sprinkle all over with the dry rub.
When the grill registers 275˚ F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer's instructions; on a charcoal grill, sprinkle the chips over the coals. Place the chicken breast-side down on the cooler side of the grill. Cover the grill and smoke the chicken until the meat is no longer pink around the bone and a thermometer inserted into the thickest part of the thighs registers 175˚ F, about 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 275˚ F).
Transfer the chicken to a cutting board and let rest at least 15 minutes before carving.
Photograph Ralph Smith

SPICY MAPLE BAKED BEANS

Spicy Maple Baked Beans image

Yum! A classic New England dish made zingy with Tabasco. This can be cooked in a crockpot on low for about 8 hours and finished in the oven, uncovered, at 350 for about 1 hour. (The crockery liner of most crockpots can go into the oven.) Or bake in a covered casserole or dutch oven at 250 for approx 4 hours, remove cover and cook until thick, about 1 hour.

Provided by firefly68

Categories Pork

Time 8h15m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dried navy beans or 1 lb other small dried white bean
1 medium onion, diced
1/4 cup ketchup
1/2 cup real maple syrup
1/3 cup soy sauce
1/4 lb bacon, cut up (a good use for the cheaper ends and pieces, if available in your market)
1 tablespoon dry mustard
1 teaspoon Tabasco sauce (or other hot sauce, to taste)
salt and pepper
water

Steps:

Soak beans overnight in 6C water, or boil 2 minutes to soften and let soak 1 hour while prepping other ingredients. Drain beans.
Mix all in crockpot/casserole, adding enough water to cover, plus about 4 inches extra. Check pot halfway through and add more water if dry. If you won't be home, just start out with more water; you can cook it off during the final hour. When removing cover for the last hour, taste and adjust seasonings.

Nutrition Facts : Calories 335.6, Fat 7.7, SaturatedFat 2.2, Cholesterol 9.7, Sodium 880.2, Carbohydrate 52.5, Fiber 14.4, Sugar 16.8, Protein 16.2

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