Smoking meat and them beans

>>9260958

I've got a bunch of chicken I'm going to smoke today that's going in some collards and some Mezkin food.

File: 20170804_134116.jpg (1MB, 2048x1152px) Image search: [Google]

1MB, 2048x1152px

These are the beans I had under the ribs during the smoke period. I basically used this recipe from serious eats with a few adjustments. I cut the brown sugar in half, used maple syrup in place of the honey and molasses, added a bouquet garni of thyme and sage during the parboiling step which I did in a pressure cooker for 30 minutes instead of the dutch oven, and substiruted home cured back bacon for the belly bacon. The recipe recommended 300F for 4 hours but the smoker is going at 225F so I'm moving them to the oven at 325F after the 2 hour smoke. I tasted them and they're fucking great just need to tenderize and reduce the liquid.

http://www.seriouseats.com/recipes/2014/06/best-barbecue-beans-recipe.html

>>9260999
Smoked meat is goat for tacos. Really adds another dimension. I made lengua tacos a few weeks ago where I smoked the tongue (no pics, sorry) and they were the best I've made.

>>9261024
Sounds like a plan.

>>9261045
Tacos, enchiladas, and tamales are all goat tier with smoked meat. The smoke really compliments a good chili sauce, and any cheese you might use.

Well, I'm pissed about these beans. It's been 6 hours and they're still crunchy. Flavor is great, but these beans aren't done.