Better Beer Beans

Comments:

First, collect the following ingredients:

    2 104-ounce cans of pork and beans, drained and rinsed
    2 cups of of your favorite barbecue sauce
    2 cups burnt ends, chopped barbecued beef brisket, barbecued pork butt shreds, or chopped smoked sausage
    1 - 2 cups firmly packed light brown sugar
    1/2 cup dehydrated onion
    1 Tbs dehydrated garlic
    one 12-ounce dark beer (I use Red Hook Ale)
    1 Tbs barbecue dry rub
    1 tsp fresh ground black pepper

Preheat the oven to 350° F. or prepare an indirect fire in the pit. Heat the bacon drippings in a small skillet over medium heat and cook the onions, stirring, until soft but not browned. In a large, non-reactive bowl, combine the onions with the remaining ingredients and mix well. Pour into a large baking dish and bake, uncovered, until browned and bubbling, about 24 minutes. Or place the beans in the pit, covered, and cook until smoky and bubbling, about 3 hours. Enjoy!

Recipe from Paul Kirk

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