Cooking Instructions
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Step 1
Heat a large skillet or cast-iron skillet over medium high heat. Add the
Bacon (4 slices)
and cook until crisped and fat has rendered, about 6-7 minutes. Drain all but 2 tablespoons of bacon fat.
Step 2
Add the
Yellow Onion (1)
and cook until soft and translucent, about 5 minutes. Add the
Garlic (3 cloves)
and
Fresh Ginger (1)
and cook until fragrant, about 1 minute.
Step 3
Remove from the heat and stir in
Red Kidney Beans (1 can)
,
Dark Brown Sugar (55 g)
,
Maple Syrup (30 mL)
,
Barbecue Sauce (120 mL)
,
Ketchup (60 g)
,
Worcestershire Sauce (30 mL)
,
Dry Mustard (7 g)
,
Yellow Mustard (15 g)
,
Apple Cider Vinegar (15 mL)
, and
Smoked Ham (240 mL)
.
Step 4
Transfer to a disposable aluminum pan or cast-iron skillet. Set up the grill for indirect grilling (one side is lit high while the other is not). If using a charcoal grill, move the hot coals to one side of the grill.
Step 5
If using a gas grill, place wood chips in a smoker box and preheat one side of the grill to high. When smoke appears, reduce heat to medium. Place the beans away from the fire and cook for 30-35 minutes with the lid down until thick and rich. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
to taste.
Step 6
If using a charcoal grill, toss 2 cups of wood chips over the coals. Place the beans away from the fire and smoke 30-35 minutes with the lid down until thick and rich. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
