Bulls Eye Best Barbecue Beans Recipes

BULL'S EYE ORIGINAL BARBECUE SAUCE COPYCAT

Bull's Eye Original Barbecue Sauce Copycat image

This is a copycat recipe that comes close to the taste of Bull's Eye Original Barbecue Sauce. It's sweet and spicy. This is the only barbecue sauce that I use now.

Provided by Wheres_the_Beef

Categories Sauces

Time 30m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

1 cup Heinz ketchup
6 tablespoons Worcestershire sauce
4 tablespoons butter
3 tablespoons distilled white vinegar
1 tablespoon prepared yellow mustard
3 tablespoons yellow onions, finely minced
4 teaspoons hickory liquid smoke
1/4 teaspoon Tabasco sauce
1/2 cup brown sugar
1 tablespoon granulated sugar
1 teaspoon table salt

Steps:

Combine all ingredients in a 2-qt sauce pan. Mix well.
Simmer over very low heat for 15-minutes, stirring occasionally.

THE BEST BARBECUE BAKED BEANS

The Best Barbecue Baked Beans image

It's not a real barbecue until a dish of baked beans shows up! While there are many different versions and many different techniques, I'm here to tell you that these are the best. These are the tastiest, most satisfying, the easiest, and the meatiest. They not only make a great side dish, but if the budget's a little tight, these will absolutely work as a main course. Sprinkle the top with sliced green onion if you like.

Provided by Chef John

Categories Baked Beans

Time 11h20m

Yield 12

Number Of Ingredients 19

Ingredients

1 pound dried red beans
3 quarts water
1 bay leaf
1 ½ pounds boneless pork shoulder, cut into 2-inch cubes
1 yellow onion, chopped
1 cup barbecue sauce
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup packed light brown sugar
3 tablespoons molasses
2 tablespoons yellow mustard
1 teaspoon Worcestershire sauce
1 tablespoon smoked paprika
⅛ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
2 ½ cups reserved bean cooking liquid
6 slices thick-cut bacon

Steps:

Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
Preheat the oven to 350 degrees F (175 degrees C).
Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 42.9 g, Cholesterol 9.5 mg, Fat 6.9 g, Fiber 10 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 995.3 mg

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