Tequila Spiked Kansas City Baked Beans

Normally in Texas we make a spicy charro pinto bean at competitions, but I created this recipe for the American Royal BBQ Contest and placed 28th out of 600 teams. It is a modified version of the J. Alexander’s Tequila Bean recipe.
Rogue Cookers

Doug Scheiding

Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one as competitive cookers. Rogue Cookers won the Houston Rodeo BBQ World Championship (HLSR) in 2015 cooking chicken, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook’s Choice Category at the Jack Daniel’s International Invitational cooking steak and potatoes, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, the Texas Embedded Correspondent to The BBQ Central Show., and a Co-Host to the Baseball and BBQ podcast.


1 lb Black Pepper Bacon

1 Medium White Onion (diced)

1.5 lbs of 80/20 Chuck Ground Meat

½ Cup of Light Brown Sugar

1.5 Cups each of HC Apple Habanero & Ketchup

4 Cloves of Garlic

3 x 15.5 oz Low Sodium Pinto Beans

4 TBL each of Reposado Tequila Like Cazadores, Olive Oil, & HC Marinade

2 TBL each of Black Pepper, White Pepper, HC High Plains Heat

1 TBL each of Garlic Powder, Chili Powder




1 hour


  1. Cook the bacon to crispy and then set aside to cool. Keep the grease in the pan.
  2. Cook the ground meat and chopped white onions in the grease from the bacon.
  3. Chop the bacon into small ¼ inch square pieces once cool i.e. cut in half and then cut lengthwise in ¼” wide pieces.
  4. Heat the grill to 300 degrees.
  5. In a 9 x 12 x 3 pan, combine the rest of the ingredients. Mix well by stirring with a spoon.  Put on the grill for at least one hour.  Mix every 15 minutes.  Turn down the temperature to 275 after first 30 minutes.