You'll just have to get connected with some new BBQ friends! If you have Facebook, we have some amazing FB groups of people who are always down to grill! 🙌
I'm a huge Rancho Gordo fan. They have a great variety, which is a big plus. But I think their major differentiator is that they are fresh. They say "fresh" means less than a year old. Ironically I was making a Tuscan bean soup with spinach and sun dried tomatoes with RG lima beans as I brought up this video. They are a lot different than the pasty lima beans my mom made me eat as a kid. I'm going to give this one a try...
I almost didn't watch this because I've made my own smoked beans a hundred times, but I figured Chef Tom would have a different approach and I was right. This looks like a fun, totally different than the traditional recipe way to do it and I can't wait to try it.
I strongly dislike lima beans, coudl this be done with a pinto bean with simliar results? I assume timing would need to adjust. since it's a smaller bean.
Looks fantastic, but I wouldn't call that braising. Braising is when you steam it in a covered heavy pot like a Dutch Oven. This looks more like classic stewing. Regardless, still looks delicious!
@Breitman123 Meh, words have meanings... go figure? Braising is a totally different technique than what is shown in this video. It's kind of like the wet version of smoking... done at low temps in an enclosed environment (dutch oven, etc), with some liquid for moisture, over a long period of time. The meat is steamed instead of smoked, but the principles are similar. Most braising temps don't get above 250°, because you don't want the liquid to boil. Most of the braising I do is around 200-225. It's how you make stuff like braised short ribs, or osso buco. This video is more about stewing or boiling the meat/veggies to break them down... very tasty, but not braising.
A classic combo for a reason!
It's a winner in our book! 🏆
I wish my BBQ buddy was still around because we would make that. It is just a lot for one person
You'll just have to get connected with some new BBQ friends! If you have Facebook, we have some amazing FB groups of people who are always down to grill! 🙌
Rancho Gordo is my go to place for most of the beans that I cook. They have an amazing variety.
We love Rancho Gordo, too! ❤️
A perfect dish for winter. Cheers, Chef Tom! 👍🏻👍🏻✌🏻
Thanks Dwayne! Hope you're staying warm where you're at! 🧣
That looks so good, hardy man beans. Thanks for sharing.
Thanks for watching! Let us know if you try it! 😃
Those Rancho Gordos might even convince me to give Limas another try. Never been a bean I've enjoyed, but those look amazing!
I'm a huge Rancho Gordo fan. They have a great variety, which is a big plus. But I think their major differentiator is that they are fresh. They say "fresh" means less than a year old. Ironically I was making a Tuscan bean soup with spinach and sun dried tomatoes with RG lima beans as I brought up this video. They are a lot different than the pasty lima beans my mom made me eat as a kid. I'm going to give this one a try...
So glad you did another bean recipe. Love this technique and am making beans a lot these days.
Every day is a good day for beans! 🫘
I almost didn't watch this because I've made my own smoked beans a hundred times, but I figured Chef Tom would have a different approach and I was right. This looks like a fun, totally different than the traditional recipe way to do it and I can't wait to try it.
Hey Jesse, thanks for giving this video a chance! We can't wait to hear what you think! 🫘
Nice hearty dish 🎉 thank you.
Thanks for watching! 🧡
Thanks Friend, excellent video.
Hey Juan, thanks for watching! Hope you try it! 🙌
"kind of a barbecue guy" said every barbecue afficionado ever :P
😄
I’m going to try this with pinto beans and pork belly
Cool approach, I’ll have to try this 🍖
Hope you enjoy it! 😃
Would you smoke the pork a little bit, not to pulled pork consistency, but to impart some smoke flavor?
"Alarming" celery - LOL
Sometimes the texture is just not what you're looking for in specific dishes. And that's okay! 😂🚨
Nice
🔥
Looking forward to trying this. FYI: the link to the recipe isn't working as of 4:23 EST on Jan. 14th. Good thing it video has the needed amounts. :-)
Thanks for letting us know! It's updated now!
Give me some cornbread and butter and watch it disappear,Yum
Perfect combo! 🤩
Let's take a look at the pork... oops that's a bean :)
It was hard to tell! 😂
If I was going to do this in a pressure cooker how much time do you think I should give it?
I strongly dislike lima beans, coudl this be done with a pinto bean with simliar results? I assume timing would need to adjust. since it's a smaller bean.
Looks fantastic, but I wouldn't call that braising. Braising is when you steam it in a covered heavy pot like a Dutch Oven. This looks more like classic stewing. Regardless, still looks delicious!
Yaaaaaawwwwnnnnnn…….🙄
@Breitman123 Meh, words have meanings... go figure?
Braising is a totally different technique than what is shown in this video. It's kind of like the wet version of smoking... done at low temps in an enclosed environment (dutch oven, etc), with some liquid for moisture, over a long period of time. The meat is steamed instead of smoked, but the principles are similar.
Most braising temps don't get above 250°, because you don't want the liquid to boil. Most of the braising I do is around 200-225.
It's how you make stuff like braised short ribs, or osso buco.
This video is more about stewing or boiling the meat/veggies to break them down... very tasty, but not braising.
First
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The silence is creepy. Background music needed.
🤮