Just finished putting together the baked beans (hate canned stuff) in the crock pot. (better if they sit a day)

Tomorrow it's Tater Salad (courtesy of Bullseye and Ron White) and Slaw, then all I need to do on Sunday is slow cook the ribs and chicken on the grill

Ron White Suthun 'Tater Salad

__________________
Still Running Against the Wind

I am flattered, OCD1. Truly. Sounds like a great menu.

Tomorrow, I will post my recipe for Bullseye's Five-Bean Venison Chili. Stay tuned.


Bullseye

__________________
Five screws and 3-1/2 inches.

I have been eating my wife's tator salad for many a year and although very good, the one you posted is a real nice change. I like it!

The smell of these baked beans, might not make it till Bowl time.

__________________
Still Running Against the Wind

Take it easy on them beans or "Bowl time" might come earlier than expected.

__________________
Dum vivo cano

Sir, I'd be very interested in that baked beans recipe if you're willing to share it. I presently gussy up the canned stuff and want to get away from that.

Thanks, and Semper Fi.

Ron H.

__________________
Wishin' don't make it so.

As promised. . .

Bullseye's Five-Bean Venison Chili

I'd also love to see your baked beans recipe.


Bullseye

__________________
Five screws and 3-1/2 inches.

CROCK POT BAKED BEANS

1.5 lbs Navy beans (3 cups)typical bag of dry beans
1 med onion chopped
1 or 2 cloves garlic (or some garlic powder not salt) optional
1 cup ketchup
1 cup brown sugar
2 tsp dry mustard (if you do not have, use BROWN prepared not that yellow stuff)
2 tbls dark molasses
1 tsp salt (it calls for 1 tbls but you can always add more, not take it out!)
1/2 tsp pepper
1/4 lb salt pork (I used bacon, partially cooked in microwave cut up in pieces)
1/4 cup any kind of BBQ sauce (optional)

If you want zing add some red pepper I also add a few drops of liquid smoke.

Soak the beans overnight, navy beans are real tough so I not only soak them, I boil them of a few minutes and let sit for an hour.

Drain the beans and dump all in crock pot. Add about a cup of water to just cover the beans. Stir well. Cook until beans are tender.
They will still be firmer than the canned mush.

Keep an eye on it so they do not dry out and burn, you may have to add a little more water.

Enjoy

__________________
Still Running Against the Wind

OCD1, thanks for sharing the recipe, sounds great.

I’m trying a new recipe for brisket that I think will work. if anyone wants it let me know and I will put it up.

__________________
Always Stay Strong!