Danger Pigs BBQ

When you talk about BBQ, there are a few staples that come to mind:  Brisket.  Pork Shoulder.  Sauce.  Ribs.  And BEANS.

BBQ beans are a fun little phenomenon.  In order to be considered relevant in the BBQ world, you have to have outstanding beans.  Yet, there are no competitions for beans.  People don’t judge beans.   And there isn’t really a ‘right’ way to do beans.

It’s rare that you find an establishment that people go out of their way to dine in just for the beans.  With that being said, I do know people that won’t eat at specific BBQ joints simply because their beans are “terrible”.

There are so many different types and styles of beans.  Thick, sugary molasses bomb beans.  Thin watery spicy beans.  Beans with ham.  Beans with beef.  Beans made with tomato paste.  Beans made with vinegar.  The possibilities are endless.

Today, we decided to play with our BBQ bean recipe.  Inspired by watching an episode of “Down Home with the Neely’s” this morning, I ventured out to the store for a sack of dried beans, some molasses, a stout beer, onions and jalapenos.  The base recipe for Danger Beans have brown sugar, molasses, bacon, brisket, onions and finely chopped bell peppers.  Today, I’m keeping the basics the same, but instead of bell peppers I’ve used jalapeno peppers… and I’ve added Guinness Extra Draught beer.

The beans will take about 3 hours to do their business… So we’ll update pictures on our Flickr site.