This recipe is ideal to make on a Phoenix Grill but with a smoker box can be made on any of our MHP or ProFire grills.
Course Side Dish
6SlicesThick Cut Peppered Bacon (halved)
1Medium Yellow Onion (diced)
3Jalapeno Peppers (diced)For less heat, substitute 1 Green Bell Pepper
228 ozCans of Pork and Beans
3/4CupBarbecue SauceWe like to use a Bourbon BBQ Sauce for this recipe
1/2CupDark Brown Sugar
1/4CupApple Cider Vinegar
Preheat your grill to 250˚ F using any mild or fruit wood.
Preheat a 12 inch cast iron skillet over medium high heat. Cook the bacon pieces for 2-3 minutes per side. Long enough to rend fat, but not long enough to crisp thoroughly.
Transfer the bacon pieces to plate with a paper towel on top so they can drain. Leave bacon grease in the pan and add the onions and jalapenos. Cook for 3-5 minutes, stirring frequently, until they have softened and the onions are slightly translucent.
Pour the cans of beans (liquid and all) into the pan. Add in the barbecue sauce, brown sugar, apple cider vinegar, Dijon mustard, and molasses. Stir to combine.
Transfer the beans to an aluminum pan for use on grill. Place the slices of bacon on top of the beans and bring to the grill.
Smoke, uncovered, for about 3 hours, or until nearly all of the fat has rendered from the bacon and the beans have thickened up nicely. Remove from the grill and serve while warm