john a
Executive Chef
Add some BBQ sauce, brown sugar, and molasses to the beans
This is where it gets interesting. When we have chicken with skin I freeze the leftover skin that everyone else
did not eat. Slice it thin, fry it up, and add it to the beans.
Fry ½ pound of sausage and a medium onion, add to the beans.
Now that you have everything together put in a covered container and refrigerate for a day or so.
On eating day if I’m doing a pork butt I’ll put the beans under it for a couple of hours. If I’m not using the
smoker they get covered and into a 350º for an hour.