Smokey Mountain Peach Bourbon Baked Beans
Ryan Cooper with BBQ Tourist
- 2 28 oz. cans of your favorite baked beans
- 1 lb of bacon
1 medium white onion
1 medium green bell pepper
- 2 cloves of minced garlic
- 1 tsp of salt
- 1 tsp of pepper
- 1 cup of brown sugar
- 2 oz of your favorite bourbon
- 1 or 2 jalapeno peppers
1 cup of Blues Hog Smokey Mountain Sauce
2 tbsp of Blues Hog Original Dry Rub Seasoning
- 1 tbsp of dijon mustard
- Place cast iron skillet over direct heat on grill and fry bacon until it’s browned but still soft. Use tongs to remove bacon from skillet and drain on a paper towel. Reserve bacon fat in skillet.
- Chop peaches, white onion, and green bell pepper into bite size pieces and mince garlic. Cook peaches, onion, pepper, and garlic over medium high heat in cast iron skillet for a couple of minutes using leftover bacon fat until onions and garlic start to become translucent.
- Add salt and pepper to vegetables in skillet and cook for another minute.
- Sprinkle brown sugar over the top of peaches, onions, green pepper, and garlic and cook for 2 minutes, stirring frequently.
- Add bourbon to skillet and cook for another minute, stirring frequently.
Add beans to cast iron pot along with sliced jalapenos, Smokey Mountain BBQ Sauce, Blues Hog Original Dry Rub, and dijon mustard, giving a quick stir to blend everything together.
- Pour skillet full of peaches, onion, pepper, garlic, brown sugar, and bourbon into the pot and stir.
- Chop drained bacon into bite sized pieces and add to the cast iron pot and stir.
Feel free to add a little more salt, pepper, brown sugar, Smokey Mountain BBQ Sauce, Blues Hog Original Dry Rub, or bourbon, as desired. Sample the bourbon first, just to make sure.
- Add cast iron pot to grill and cook at 300ºF for 1½ to 2 hours, stirring occasionally.
- Remove cast iron pot full of beans from the grill and enjoy as a side dish with your favorite barbecue meal!
Recipe Created By
Ryan Cooper, BBQ Tourist
Ryan is the founder of BBQ Tourist and co-founder of The Smoke Sheet BBQ Newsletter, based in Omaha, Nebraska. Originally from Kansas City, Missouri, for the last several years he has been traveling throughout the country, seeking to experience and understand barbecue in all of its many forms. He regularly covers barbecue news, events, restaurants, products, and trends on social media and in The Smoke Sheet, as well as in the Kansas City Barbeque Society’s publication, The Bullsheet. He is also a frequent guest on national barbecue podcasts.