|1 poundHamburger (80/20)|
|1 poundBacon; sliced - 1.5 inch pieces|
|2 16-oz cansPork and beans|
|2 12-oz cansDark red kidney beans; drained|
|2 12-oz cansButter beans; drained|
|1 cupdark brown sugar|
|1 mediumRed onion; chopped|
|1 Green bell pepper; chopped|
|1 Red bell pepper; chopped|
|3 tablespoonschili sauce|
|1 tablespoonMustard; coarse ground|
|2 clovesGarlic; minced|
|1 tablespoonSummer savory; to taste|
|1 teaspoonSaigon Cinnamon; to taste|
|2 teaspoonGround rosemary; to taste|
|1 teaspoonGreek Oregano; to taste|
|1 teaspoonThyme; to taste|
|2 Jalapeno peppers; optional - minced|
|Kosher Salt; to taste|
|Fresh ground black pepper; to taste|
|1 handfulGrape vine wood chips; soaked in water for 30 minutes|
|1 half sizeAluminum disposable pan; 11.5(L)x9.25(w)x2.5(h)|
Bean Surprise Preparation
Note 1 The burger and bacon can be prepared a day in advance. After they cool, add them to the aluminum pan and include half the garlic then wrap the pan in aluminum foil and store in the refrigerator. The true carnivores will add some bacon grease which is quite acceptable to me (but is not required).
Note 2 I am a hard-core charcoal griller. I have never tried this in a gas grill. The dish can be prepared in a 350 degree F oven without the wood chips and there will still be no leftovers!The oven version is more kid-friendly.
Note 3 Feel free to substitute a yellow bell pepper for the green or red bell pepper for a more dramatic color presentation. Or use all three peppers, just limit the quantity so they all fit in the pan!
1. Soak the wood chips in water for 30 minutes prior to grilling. You can substitute; peach, apple, cherry or sweetwood chips if you cannot find grape vine.
2. Brown the hamburger, season with salt and fresh ground black pepper to taste. Break up the burger into small bite-sized pieces while cooking to speed up the process. Drain the burger after cooking.
3. While cooking the burger, in another skillet, cook the bacon on low for a minimum of 1 hour until the edges are slightly golden and not crispy. Stir occasionally. You can cook the bacon crispy, but don't tell me about it (it's just wrong for this dish). The crispy bacon will not absorb the sweet grape vine smoke like the slow-cooked bacon does. Drain the bacon after cooking.
4. Start the grill. Add the burger and bacon to the aluminum pan along with the rest of the ingredients. Mix everything thoroughly. **If the burger and bacon were refrigerated overnight, let the pan sit at room temp for approx. 30 minutes prior to grilling then add the rest of the ingredients before going to the grill. The dish should be ready for grilling at this point.
5. Grill preparation - use indirect grilling. Start the charcoal in one pile, using a chimney or electric starter. No lighter fluid, please (for you pyrotechnicians). When the coals are close to all grey move them to opposing ends of the grill - making two piles. An antique coal shovel or small landscape shovel works best. Create piles that are far enough apart that the aluminum pan will fit between them. Add equal amounts of wood chips to each pile of near-grey charcoal.
6. Install the grill rack and go fetch the bean dish. Grab a beer, you've been working hard!
7. The wood chips should just start to smoke upon your return. Place the bean dish on the grill rack and place the cover on the grill.
8. Check the beans in 20 minutes and stir them. Send the stuff on top, to the bottom of the pile! Some of the beans, burger etc. on top will be sporting burnt ends - that's OK, it's a small sacrifice compared to the big picture you are accomplishing - perfection. The burnt ends enhance the dish! - seriously.
9. The dish will be done in approx.45 minutes (at sea level) or when bubbling. The oven version will be done in the same time.
10. Serve this dish with hickory-smoked baby back ribs in a ginger-ale bath and home-made garlic bread on the grill.
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