Brisket Baked Beans
By Sue Lau | Palatable Pastime
This post is sponsored in conjunction with #BBQWeek. Product from sponsors was generously donated for the giveaway contained herein. However, all opinions are mine alone.
Here we are at the last day of #BBQWeek and boy has it been fun! I love barbecue and this event has been the best enabler to get outside and smoke up the whole neighborhood! Special thanks to Ellen Folkman and Christie Campbell for being our gracious hosts, working hard to put this BBQ-Palooza together!
Let’s recap the recipes I have shared thus far this week:
Monday I posted Tangerine Hatch Chile Honey Chicken Kebabs featuring Not Ketchup:
Tuesday I posted Grilled Vegetable Sandwich with Tomato Bacon Jam featuring Michigan Asparagus:
Wednesday I posted Texas Style Smoked Beef Ribs featuring Adams Seasoning in the rub:
And yesterday I shared my recipe for Grilled Buffalo Pork “Wings” (aka Hog Wings):
Which brings us up to today and the sharing of Brisket Baked Beans, a classic cookout side dish. It uses smoked brisket that you have leftover, or you might purchase some as I have seen it in stores. After smoking a huge brisket, I often have some leftover I can freeze and I do so, not just for making yummy sandwiches later, but for tucking in as a smoked meat flavoring, as you might see done in barbecue restaurants.
I don’t have the brisket posted, as when I made it I wasn’t taking photos, but I do have some brisket burnt ends coming up on Tuesday when I post my final burger recipe for #BurgerMonth, and the first half of the brisket in that one pretty much sums it up, although the prep for burnt ends goes beyond simple smoked brisket. You can read up on that when I post it.
Here is a picture of a point end brisket with bbq rub, getting ready to be smoked:
And here it is some hours later, magically transformed into delicious burnt ends:
See how nice and dark the bark got? That is pure joy.
Have you followed @palatablepastime on Instagram? I post lots of fun photos and foods not just from the blog, like these brisket previews and other things I may not have posted yet.
So which one is your favorite from BBQ Week? I bet it’s the giveaway, so let’s not waste any more time before I tell you about it and get you entered for a chance to win prizes! It’s sort of like having dessert before dinner, but nothing wrong with that, right?
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
And on to the giveaway signup!
CLICK HERE—–>>>A Rafflecopter Giveaway
And don’t forget to browse the changing lineup of blogger recipes below the recipe printout. There have been new ones every day! You can visit the previous recipe pages this week to access them all.
Brisket Baked Beans
- 2 tablespoons butter
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 8 ounces smoked beef brisket, chopped
- 2 (15 ounce each cans) pork and beans
- 1/2 cup barbecue sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons molasses
- 1 teaspoon prepared mustard
- 1/4 teaspoon red chili flakes
- Saute onions and garlic in butter, then add remaining ingredients and simmer until thick, either stovetop or on the grill, stirring occasionally. I’d use a disposable aluminum pan on the grill to avoid smoke on your cookware. j/s
From the kitchen of palatablepastime.com
And now on to the recipes!
Read on, mine liege to…
See what the bloggers served up Friday for #BBQWeek
Stop by and give them some love…bloggers work hard to bring you the yum!
Boozy Grilled Pineapples by Everyday Eileen
Brisket Baked Beans by Palatable Pastime
No-Bake Raspberry Jello Pie with Graham Cracker Crust by Jonesin’ For Taste
Grilled Greek Asparagus by Hezzi-D’s Books and Cooks
Grilled Lemon Parmesan Asparagus by Cookaholic Wife
Grilled Peach Tea by 4 Sons ‘R’ Us
Asparagus and Shrimp Kabobs with Bang Bang Sauce by A Kitchen Hoor’s Adventures
Grilled Angel Food Cake triple Berry Trifle by Daily Dish Recipes
Grilled Summer Vegetable Pasta Salad by Soulfully Made
Honey Rum Grilled Banana Split by Jolene’s Recipe Journal
Smoky Chipotle Baked Beans by Simple and Savory
Spring Vegetable Pasta Salad with Creamy Lemon Dressing by Family Around the Table
You might also like these #BBQWeek recipes from last year:
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers, this blog included, with product to use for #BBQWeek recipe development. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Thanks for stopping by today!