Pit Beans are great with Ribs or any meat. I have made them with different types of beans Pinto, haricot and Butter beans all mixed together. But for ease to do, using Heinz beans produces just a good a finished result. This is the recipe I work from, most of the time now

100ml of BBQ sauce (I make my own sweet BBQ sauce) but for ease of use I think the Hellmans range is very good and just as easy to add 100ml of that, than the hour or so it takes to make a BBQ sauce from scratch
25g of the rub you have used on your meat
1 tablespoon olive oil
1 red bell pepper, chopped
1/2 large white onion, chopped
1tbsp rapeseed oil
2 cloves garlic, chopped (I use pickled garlic cloves, which I chop up finely, much softer and almost dissolve once cooked slowly in the mixture)
4 x 415g cans baked beans,
500g of tomato passata
100g brown sugar (50g of Muscavado or Molasses Sugar and 50g of Light brown sugar is my preference)
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp fresh cracked pepper
2 tbsp molasses or black treacle
200g chopped, cooked pork shoulder, pork belly or beef brisket (I save the burnt ends from ribs I do and freeze it, but frying some pork belly well done beforehand works also when shredded up)
6 slices crispy smoked streaky bacon, broken up by hand in chunks (I use my own home made cured and cold smoked bacon, fried so it is crispy) but you can buy crispy bacon strips in the supermarket and use that

Fry the onion first in a saucepan, with the olive oil, till it becomes translucent add all the other ingredients bring to simmer then transfer to a cast iron pot or dutch oven or the like (can be done the night before and left to cool down, if doing a long cook, on a smoker) then transfer to a smoker and cook for at least 6 hours . If cooking for a shorter time, bring it up to a bubbling temperature on the cooker at least before putting it on the smoker/bbq

I leave the top off the pot and place it under the meat I am cooking so all the drippings and mop sauce go into the beans also. I resist stirring them to often as they have never stuck to the bottom of the pan on the smoker although the juice does rise to the top. When made in larger quantities like this.

Cook some of those part cooked bread rolls in the oven and serve warm with the meal, great for mopping up the juices whilst eating the meat and beans.

This serves 8 people comfortably (and usually some left over for the next day re-heated, and still just as tasty. Use 1/2 the amount for less people

Edit. |I am not keen on fiery but chilli flakes can be added if you like a bit of heat and also it can be cooked in an oven @ 275F for 2 hours, if you don't have a smoker.

Had one last year and it was so good I actually cried when eating it.
I'd had a few too many beers whilst cooking it like, which may have been a factor, still though, it was absolutely lush.

I'll axe my wife if she'll buy me one.

Not really a chef more Man, lump of meat, fire, smoke and a sauce, let me at it....:laughing:

I'll axe my wife if she'll buy me one.

4 reviews


Rating: 5 star out of 5

20 June 2016

Amazing!

Ordered online, excellent service as always. The steak was as soft as butter, fantastic value! We shared between 2 and still got some left! And got another in the freezer for another time.



19 June 2016

1 of 1 found this review helpful.
So disappointed

Got one of these and really looked forward to eating it. Chose what looked like the best one on the shelf. But when opened, the bottom had a great large chunk of fat running under it, and also when I cut into it, not marbled, but big line of fat. Good work of hiding it Morrisons.. Also shrunk a lot when cooked... Sunday dinner spoiled as I was so looking forward to it..




19 June 2016

1 of 1 found this review helpful.
Proper steak.

Huge piece of steak, beautifully marbled and aged and like cutting through butter when cooked. Treat yourself.



Rating: 1 star out of 5

18 June 2016

3 of 5 found this review helpful.
Tomahawk disappointment

Unfortunately this really isn't what the pictures would have you believe. Marbling of fat on a steak is great for flavour but on the one a had there were thick blocks of it running through the steak and these had been hidden by the label. The weight was at the lowest end of their scale and the bone was easily 28cm long so the amount of meat was poor. Very disappointed. Don't waste your money.

had one last year - very good.

OP - you have a recipe for your pit beans please? I tend to buy tins of these bean styles when visiting the US & must admit haven't considered making my own!

With the limited supplies to each store leading to wasted visits last time around, I'll give this a swerve.

Got 2 last year & they were ok but not mega.

Pit Beans are great with Ribs or any meat. I have made them with different types of beans Pinto, haricot and Butter beans all mixed together. But for ease to do, using Heinz beans produces just a good a finished result. This is the recipe I work from, most of the time now

100ml of BBQ sauce (I make my own sweet BBQ sauce) but for ease of use I think the Hellmans range is very good and just as easy to add 100ml of that, than the hour or so it takes to make a BBQ sauce from scratch
25g of the rub you have used on your meat
1 tablespoon olive oil
1 red bell pepper, chopped
1/2 large white onion, chopped
1tbsp rapeseed oil
2 cloves garlic, chopped (I use pickled garlic cloves, which I chop up finely, much softer and almost dissolve once cooked slowly in the mixture)
4 x 415g cans baked beans,
500g of tomato passata
100g brown sugar (50g of Muscavado or Molasses Sugar and 50g of Light brown sugar is my preference)
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp fresh cracked pepper
2 tbsp molasses or black treacle
200g chopped, cooked pork shoulder, pork belly or beef brisket (I save the burnt ends from ribs I do and freeze it, but frying some pork belly well done beforehand works also when shredded up)
6 slices crispy smoked streaky bacon, broken up by hand in chunks (I use my own home made cured and cold smoked bacon, fried so it is crispy) but you can buy crispy bacon strips in the supermarket and use that

Fry the onion first in a saucepan, with the olive oil, till it becomes translucent add all the other ingredients bring to simmer then transfer to a cast iron pot or dutch oven or the like (can be done the night before and left to cool down, if doing a long cook, on a smoker) then transfer to a smoker and cook for at least 6 hours . If cooking for a shorter time, bring it up to a bubbling temperature on the cooker at least before putting it on the smoker/bbq

I leave the top off the pot and place it under the meat I am cooking so all the drippings and mop sauce go into the beans also. I resist stirring them to often as they have never stuck to the bottom of the pan on the smoker although the juice does rise to the top. When made in larger quantities like this.

Cook some of those part cooked bread rolls in the oven and serve warm with the meal, great for mopping up the juices whilst eating the meat and beans.

This serves 8 people comfortably (and usually some left over for the next day re-heated, and still just as tasty. Use 1/2 the amount for less people

Edit. |I am not keen on fiery but chilli flakes can be added if you like a bit of heat and also it can be cooked in an oven @ 275F for 2 hours, if you don't have a smoker.

They sold out in less than 10 mins in my local last time, not gonna waste my time.

Personally I prefer not to pay £15,99 a kilo for beef bone.