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This recipe is fromone of the oldest barbecue places in KC.
Smokestack Beans
4 slices bcon
2 large cans pork & beans, drained (Most use Van de Camps)
3/4 cup brown sugar
1 Tbsp minced onion
1 Tbsp chili powder
1 Tbsp Colemans dry mustard
3/4 cup barbecue sauce
1/4 cup catsup
1/4 cup sorghum
1 tsp liquid smoke
Saute bacon to remove grease and tear into 3-4 pieces per strip. Mix all ingredients together. Bake at 325, an hour and a half or so. Very often cooked on the side of the grill. People drive for miles to get these beans. At the restaurant, they throw burnt ends and other scraps of smoked meat into the pot.
By large cans, I mean the 28 oz size can. I use a spicy barbecue sauce
Fitzie
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