OVERVIEW
To bring out the classic American flavours of this recipe, a good BBQ sauce and rub are essential. You’ll find our recipes for here. To beef up the beans, use whatever leftover barbecued meat you have to hand – pulled pork, ribs, brisket etc.
PREPARE THE BASE
Set up your EGG for direct cooking with the Stainless Steel Grid in place. Target temperature is 180˚C.
In a Dutch Oven, fry the bacon in the fat until crisp, then add the onion and garlic and cook until soft. Add the dry rub, sugar and vinegar and cook for 10 minutes, stirring regularly.
COOK IT LOW
Switch to an indirect setup by installing the ConvEGGtor in a legs-up position, topped with the grid. Bring the temperature down to 120˚C.
Add the beans, BBQ sauce, passata and 250ml of water to the Dutch Oven. Stir well and cook for 2 hours, stirring every now and again. Add the leftover barbecued meats and cook for a further hour.
Serve with a hunk of bread, corn on the cob or a baked sweet potato.
