(rock music playing)
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
- [Voiceover] Welcome to BBQPitBoys.com
Today we're cooking up some franks and beans.
That's real easy to do.
All right.
Here I've got some frankfurters.
These are German-style hot dogs, all right?
These are where all hot dogs came from.
When you're doing up franks and beans,
you gotta have frankfurters.
What they are, is they are
it's a hot dog.
It has beef and pork in it
and some good ol' spices.
You definitely gotta use frankfurters
if you can get 'em.
Now what I have here is about a 55 ounce can of baked beans.
These are the regular baked beans.
You don't want those fancy-ass baked beans
you see all over the place.
You want the regular baked beans
because we're going to kick it up.
Now we're going to start with some brown sugar.
I'm adding about a quarter cup.
And also we're going to add some dry mustard,
about a teaspoon.
Oh yeah.
And to the pot we're going to add about
two tablespoons of molasses.
And here we've got one small onion, chopped.
Mmm, man.
You gotta have some onions in those beans.
And here I've got some chup.
We're going to add about a quarter cup.
Mmm.
And last but not least, we've got some apple cider vinegar
and we put maybe a couple tablespoons in there.
And of course, you gotta bless the pot.
Mmm.
And then top off the pitmaster's mug.
It's as simple as that.
Now the reason we're not doing this from scratch,
all right?
Because this here is what we call grub.
And it gets done real quick.
You know when you get home late at night,
need something to eat real good,
you've got some dogs and you've got some beans
and a few pints of beer?
Oh yeah.
All right.
Now we've been simmering these beans now for
oh, maybe about 45 minutes.
All the flavorings are starting to come together.
And of course we've got this pot
indirect opposite to hot coals.
You don't want to put one of these clay pots
directly over the charcoal
because you'd just crack it.
So it's indirect.
Now what I'm going to do here is just spin this pot around
so we get that even cooking going on.
Cover on.
And just wait, just a few more minutes.
All right.
About an hour has gone by.
Oh yeah.
The beans are coming on good.
Ooh.
Bean juice has been reduced,
it's thickening up.
Oh man, it smells good.
All right.
Let's do the frank part of these franks and beans.
I'm going to put these German frankfurters here
direct over medium coals.
All we'll do is heat 'em up a little bit,
give 'em a little bit of that smoky flavor and char,
that taste and flavor you can only get
cooking on a barbecue grill.
All right, a few more minutes has gone by.
We're just going to flip 'em.
Now of course we could fast forward through this, right?
But we kinda like doing this
and we figured you'd just hang in there
and watch us do every little bit.
Oh ho ho yeah, it's good.
And if you're getting real hungry watching this,
go get yourself a peanut butter sandwich
for those Pit Boy munchies.
All right.
These dogs have been flipped.
A little bit of snacking for the pit master.
All right.
Through the miracle of time, these frankfurters are done.
So we're going to just pull 'em off the direct coals.
Mmm.
Oh yeah.
Oh yeah, don't let 'em get away.
Now of course you don't need to use 15 frankfurters
for this recipe.
You can use the amount you want.
If you want to use 20, you go right ahead.
All right.
Now, how do we make this recipe franks and beans?
Well, just get out your ol' hickory
and you're going to slice up these dogs.
Fairly small pieces.
Oh yeah.
Oh ho ho ho.
I bet you know where we're going with this.
This here is an old recipe, all right?
You got your frankfurters.
You cook 'em up.
Grill 'em up good.
Cut 'em up.
Thrown 'em into your pot of beans.
This grub will cure what ails you.
There's a lot of us out there who just lived on this stuff
when we were going to school or had no money.
But you could always afford a can of beans
and a few frankfurters.
Mmm.
All right, you can see here,
we're just going to throw 'em all into this bean pot.
Mmm.
You gettin' hungry or what?
And if you're not, you're on the wrong channel.
Now we'll give it a good stir with old hick.
Mmm.
Take a look at that.
All right.
Put the cover on.
Wait maybe another 15 minutes.
All right.
Now, while we're waiting,
we're going to heat up ourselves a can of bread.
Now this canned bread is an essential side
when you're cooking up some franks and beans.
Mmm man.
If you've never had this canned bread before,
you definitely gotta check this out.
This is some good eating at the pit.
It comes out real easy.
This is kind of a molasses bread.
Ooh.
It goes perfect with those beans.
We're just going to slice 'em up,
maybe half-inch slices.
And we're going to heat 'em up on the grill.
We'll just place 'em over medium heat here.
Mmm.
And kind of toast 'em up.
Oh yeah.
Put the cover on.
We'll wait a few more minutes.
All right.
I say it's time to eat.
These franks and beans are done.
But, before we serve 'em,
we're going to put about one tablespoon of butter in there.
It's that pitmaster secret, all right?
Just go ahead and put that butter in there
and don't tell nobody.
All right.
This grub is ready to serve.
(engine rumbling)
(rock music playing)
Now of course, we do apologize for
eating in front of you like this,
but we call this pitmaster privilege.
(rock music playing)
(inaudible talking)
(rock music playing)
So the next time you're looking for a bean recipe
to serve at your pit,
check out BBQPitBoys.com.
(rock music playing)
(crow cawing)