by Doug Scheiding, Rogue Cookers
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.
300 °F
1 Hour
1 lb Black Pepper Bacon
1 MediumWhite 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 TBSP each of Reposado Tequila Like Cazadores, Olive Oil,&HC Marinade
2 TBSP each of Black Pepper, White Pepper, HC Original Championship Seasoning
1 TBSP each of Garlic Powder, Chili Powder
Step 1. Cook the bacon to crispy and then set aside to cool. Keep the grease in the pan.
Step 2. Cook the ground meat and chopped white onions in the grease from the bacon.
Step 3. Chop the bacon into small ¼inch square pieces once cool i.e. cut in half and then cut lengthwise in ¼” wide pieces.
Step 4. Heat the grill to 300 degrees.
Step 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
This Recipe was provided by Pitmaster Doug Scheiding of Rogue Cookers.
