Two Men, Two Pits and a Blog

Peach Baked Beans on the Craycort Cast Iron Pan

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  • 1 Can of your favorite baked beans
  • 1 Can on Peach Pie Filling
  • 8 Strips of Bacon
  • 1 Onion
  • 1 Red Bell Pepper
  • 1/2 Cup favorite BBQ sauce
  • 2 Tablespoons favorite BBQ rub

As I repair here pit-side, at ease in my patio chair, whilst listening to the song birds evening serenade, I think about this recipe for peach baked beans. Who would have ever thought this unlikely pairing would bandy so well. If you haven’t tried peaches in your baked beans yet, you need to get after it people. Leastwise if you fancy peaches that is. And I suppose beans too.  It’s one of those gastronomic anomalies in the human condition that doesn’t make much sense at first, but after trying it, you wonder why you haven’t been doing this all along. It was invented, as far as we know, by Myron Mixon, as seen on the hit TV series, BBQ Pitmasters. Whether you take to Myron’s personality or not, one cannot deny that the man knows BBQ. He just wins. In point of fact, he’s won more on the competitive circuit more than any person alive. Least wise at the time of this writing he has. He’s good, people. And so are his beans. So to pay homage to these glory beans, tonight we deploy our latest toy from http://www.cast-iron-grate.com. The cast iron pan insert.

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It was pretty much love at first sight when this came in the mail. Many thanks to Rolf, of Craycort Cast Iron Grates, for taking good care of we patrons of the pit. His products are excellent, and stand the test of time. If you have a kettle grill, and don’t have one of these grates yet, you’re missing out people. Your grand kids will inherit this stuff, and pass it on down to their kids. That’s the beauty of cast iron. And this pan is just plain slick too, and the perfect cooking vessel for our peach baked beans. Let’s get to cooking, and we’ll show you how it went and came to be.

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Under the blue skies of a summer’s eve, whilst the cottonwood leaves gently fluttered in the breeze, we started up affairs tonight by doing a few slices of bacon in the Craycort pan. The recipe calls for 8 slices, but lo, we’ve been eating a lot of bacon lately it seems, so I felt it a might prudent to maybe tone it down a touch. You know how it goes. So I think we put in only 4 slices. They sizzled to life on the hot cast iron, which was opposite a hot bed of coals, and their wonderful aroma mingled in the late, evening air. A pleasant way to start the supper-time festivities. And it only gets better.

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Then came the onion and bell pepper, chopped to suit, and tossed headlong into the pan. A little bacon grease left over to lubricate the ensemble, and this medley came to maturity in no time flat. Cook it just long enough to get the raw out, but not so much your onions get translucent. Chop the bacon in to appropriate man-sized bites. Man…Can you smell it yet!

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Lastly, we added in the rest of the ingredients, stirring gently,  and cooked up two picturesque pork chops for good measure, lightly dashed in Lawry’s seasoned salt.  The chops were done over the Craycort griddle insert, yet another wonder of cast iron technology. That’s the great fun of these Craycort grates. You can swap out various inserts to accommodate your culinary inclination of the day. Quick and effective. And nothing cooks as evenly as old fashion cast iron.

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I settled back into my chair, momentarily, just to watch my beans bubble. It’s one of those simple pleasures, you see, patron to the pit. If you are in a hurry in this life, well,  you wouldn’t understand. I adjusted in the chair, listing a bit more to the starboard now, left leg over right, and I find I am soothed by the gentle sounds of stewing beans. Vittles on the fire. They say to let it bubble for an hour or so, and I might have, had not they looked so delightful. But I tried. I dallied as long as I could beneath a waxing, pastel-blue sky, adorned in soft, billowy clouds, which caught the evening sun. I tried to linger in the last choruses of bird song,  and the caressing summer breeze which melted through the alders and the spruce. I tried to tarry there, and do what I do best, but the chops were done, my tummy was hungry, and the beans beckoned to me.

Game over. And amen.

If you are so inclined, which you ought to be, do check out http://www.cast-iron-grate.com

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There you go, peach baked beans on the kettle grill, sided with a set of succulent pork chops! Delicious! One of those things you gotta try first, before you knock it. As you will come to learn, it’s all good, patron to the pit…

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15 responses

  1. AMEN !!!
    “Honey? … guess what’s for dinner ?”
    Now, … off to the store for some peaches and beans … *insert drool*
    🙂

    July 22, 2015 at 9:52 am

  2. I’m starting to like peaches… I don’t cringe when I smell them anymore and I want to try them. I bet this is good. After all, I did make beans with pineapple and I used to not like that either…
    Still envious over that grill grate. So freakin’ awesome!

    July 22, 2015 at 11:31 am

    • Well I have deck envy concerning yours, so fair is fair I guess. Guess you know what to get David for Christmas then. I suspect he would fancy it. And yeah, crazy what you can put with beans and get away with it.

      July 22, 2015 at 1:39 pm

  3. Oh my wordddd! When I read the title of this post, my heart nearly stopped. I can tell you I’m glad my husband wasn’t using the blog today because he might be dead after reading about peach baked beans. I will definitely be trying this!!

    http://www.ourfoodieappetite.com

    July 22, 2015 at 1:36 pm

    • Wow! Haha, that’s funny. Well somebody must like beans and peaches then! Yup, tastes wonderful. Easy to do too.

      Thanks for chiming in. And gril on!
      Potp

      July 22, 2015 at 1:42 pm

  4. Okay. Now I need that insert thingy! I wonder what else I’ve been missing from Craycort? Off to their website to buy more things I can’t live without. I blame you blokes for this!

    July 22, 2015 at 6:02 pm

    • You’re funny, Mr Quincho! Yeah they have all matter of things we need but don’t. Least you feel like it’s money we spent tho. So that helps. Love their gear.

      July 22, 2015 at 6:08 pm

      • Yeah – I have their griddle and grates, but that deep dish contraption is new to me. I like it! Did you see the Fish stand?

        July 22, 2015 at 6:12 pm

      • I have the fish stand! Still figuring out what to do with it. I guess you jam it up a fish and go from there. You’ll love the deep pan. Quite the useful contraption.

        July 22, 2015 at 6:16 pm

  5. These sound spectacular! Thanks for sharing.

    July 24, 2015 at 3:40 pm

  6. I’ve found myself reducing the amount of bacon a recipe calls for also. For me though it’s usually because we over snacked on it during the prep stages.

    August 11, 2015 at 5:59 am

    • Yeah bacon is one of those things that is almost effortless to over do. It’s also one of those meats you really don’t need much of. I can use it almost like a seasoning, and still feel like I satisfied my bacon lust. I wish doctors would just say it’s good for us, so we can get on with our lives.

      Take care Mr Dodd!

      August 11, 2015 at 1:40 pm

  7. Pingback: In Retrospection: The BBQ Life | Patrons of the Pit

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