Another beautiful day at the smoker sipping a few wobbly pops.

My pork shoulders are finished, ready to pull from the BGE.

Tomorrow I'm doing up 20 lbs pulled pork and 2 different kinds of loin back ribs: Memphis style and St. Louis style... of course, neither calls for loin back ribs, but I've stopped making spares a long time ago.

I'm reserving 2lbs of pulled pork for an atomic pot of BBQ beans (with bacon, pulled pork, apple pie filling and -if there's room- even some beans), and then I'll put the pot of beans back in the smoker, under the ribs, and let them drip pork-fat and rub into the pot for an hour or so.

I'll woodfire some pies too, just to top off a great day.

Ok, you got me.. Can I get a full recipe please on that pot of beans (please, please tell you are making that baby from scatch) and its not going to be use so much of this and that from the store?

Even so, if willing please share and I will modify it as needed to do it farmgal style, would crabapples pie filling work or would that add a bit to much tartness to it?

There would be nothing that farmgal could twist to make my BBQ smoked beans any better.

If I gave you the recipe, I would then have to ..... well you know.

ah, what I mean by that is, I don't buy anything from the store, I make everything from scratch, so if you said, x amount of ketchup or this mustard or this kind of can of baked beans, I have to farmgal it to my homemade recipes and figure out which of my four kinds of BBQ sauce or my six kinds of ketchup would be the closest, that is what I meant..

So another words, no you won't share the recipe.. ok..

I am considered the "Soup Nazi" of BBQ .....sorry.

After spending over 27 years and adding 12" to my waist perfecting competition recipes, I don't share.

Soup Nazi.. LOL

Given that I had just butchered out yet another 250 pound large black pig yesterday, and am doing cures, saltings etc, a nice pot of beans just sounded good, and as I have hundreds of cookbooks, I cracked open a good number of them yesterday and tracked down "fruity baked beans" recipes, reading about ten plus and having got the basic's on it, I will be giving it a go and see what I can come up with..

So thanks for inspiring me to work on a fruity baked bean recipe, I have the pit ready to do a underground roast of a leg and figure I will bury in a nice cast iron pot of beans at the same time..

ok, without talking recipes per say, do you make Chitterlings, I have taken to doing them and I am still playing around with the coating, trying to figure out if I want a lighter batter with some corn flour/flour etc, or if its better with a rough coating in regards to bread crumbs, I am also playing around with what kind of crumbs etc.

I am also playing around on what kind of dipping sauce, so far, I have done a creamy horseradish, a fresh herb/freshly made soft cheese mix and a sweet with heat mustard sauce..

I am open to idea's as no one I know eat this locally..

Why Chitlins when there are so many other great parts of a pig?

Like the scabby/hairy fleshy flap just below their anus.

Prepared properly, it becomes a flavourful ingredient for a great dip.

I make a point of trying to really really eat nose to tail and I adore old recipes, so while of course you can make sauage casing, the next step was to make chitlins after I read about them in a number of books, I can't get to the point of wanting to eat them simmered because they look bad to me that way but I have found I do like them breaded and fried,

And I can't tell if you are teasing me or not, but that flap goes to the hounds as a treat!, I do like piggy tail for flavour for stock though.

I am teasing you and thank you for the morning chuckle. 😀

Now, I don't deep fry.... ever.

I am a BBQ, grille, and smoker kind a guy.

Pretty sure chitlins would fall through the grate anyway.

Right back at you, I have been having a chuckle myself 🙂

Fair enough, I will limit myself to only talking about BBQ, or smoker..

So I have seen pictures of your smoked meats, which look awesome but on a non-teasing note, do you also have a old fashioned cold smoker, or do you mainly do hot smoking? do you cure your own meats?

O and I noticed that a lot of the bean fruity recipes called for peaches instead of apples, do you find a difference between using fresh fruit vs canned? I will soon have fresh peaches ready, and thought I would give them a try, but figure if they are calling for the pie filling, that I will need to also add the same spices as you typically use for that amount of pie filling.

Again, not asking for any trade secrets but do you find it worth making the ones with peaches?

Right back at you, I have been having a chuckle myself 🙂

Fair enough, I will limit myself to only talking about BBQ, or smoker..

So I have seen pictures of your smoked meats, which look awesome but on a non-teasing note, do you also have a old fashioned cold smoker, or do you mainly do hot smoking? do you cure your own meats?

I use to cure/cold smoke in my straw bale smoker but don't anymore. Only two teen girls at home now and they don't eat a lot ...especially meats. I also have a large commercial stainless water smoker... but doesn't get used much except when I do my annual company BBQ.

I do most everything now in my BGE.

http://biggreenegg.ca/

O and I noticed that a lot of the bean fruity recipes called for peaches instead of apples, do you find a difference between using fresh fruit vs canned? I will soon have fresh peaches ready, and thought I would give them a try, but figure if they are calling for the pie filling, that I will need to also add the same spices as you typically use for that amount of pie filling.

Again, not asking for any trade secrets but do you find it worth making the ones with peaches?

I use figs, apricots (guessing peaches be about the same except for skin) and raisins. When I have them, I also add over ripe black cherries.

My wife's birthday ribs are rendered to completion in time for supper.

Pulled pork will be done around midnight.

Rest of the ribs and BBQ beans done about 2-3 am