Magic Beans
2 tbsp Worcestershire
1 tbsp liquid smoke
2 tbsp Vinegar
4 Cloves garlic
3/4c chicken broth
2 tbsp light brown sugar
I made the above and added it to the beans after decanting the regular sauce. Later, I had to add the regular sauce back for flavor.
The beans were swimming because of the above sauce and decanted sauce was too much.
So I learned to decant the beans sauce and mix the above in it without the chicken broth.
For a large batch you’re going to want to triple the Worcestershire sauce and brown sugar.
And add a hearty shot of yellow mustard until it makes the sauce lighter in color.
Do beans get soft if they’re over cooked.
You can put the beef in the smoker and break it up as soon as you can and then back into the smoker. It needs no seasoning.
Mix the beans and the sauce and the meat, and a big container that does a competent “warm“ because if you cook it more, the beans get floppy
2 tbsp Worcestershire
1 tbsp liquid smoke
2 tbsp Vinegar
4 Cloves garlic
3/4c chicken broth
2 tbsp light brown sugar
I made the above and added it to the beans after decanting the regular sauce. Later, I had to add the regular sauce back for flavor.
The beans were swimming because of the above sauce and decanted sauce was too much.
So I learned to decant the beans sauce and mix the above in it without the chicken broth.
For a large batch you’re going to want to triple the Worcestershire sauce and brown sugar.
And add a hearty shot of yellow mustard until it makes the sauce lighter in color.
Do beans get soft if they’re over cooked.
You can put the beef in the smoker and break it up as soon as you can and then back into the smoker. It needs no seasoning.
Mix the beans and the sauce and the meat, and a big container that does a competent “warm“ because if you cook it more, the beans get floppy