Pellet Smoker Cooking: Pork and Beans with cornbread

94 today so it was a good day to do all my cooking outside. I used my gas burner to do up some pork and beans, my Traeger would bake the cornbread. A 15 bean mix and Miracle Maize’s country style cornbread; I like it for covering with beans or in soups and gumbos. For eating with butter on I like their sweet style.

I put my leftover rib & back bones in a pot with some celery, an onion, salt and pepper, covered with water. My gas burner is hard to get down to a simmer so in just over an hour the meat was fall off the bone so I pulled it and the celery & onions out to cool and added the beans in with a chopped onion and a few drops of Cholula hot sauce.

While the beans were cooking I preheated the smoker to 350 deg. along with my cast iron skillet. I mixed up the cornbread and got it on. In just over ½ hour it was done.

My grandson and I will be the only ones eating the beans; no one else here knows some good food! I will freeze a couple of bowls for my Mother. This tastes better on a cold winter night, but I was hungry for some beans.

I had the beans on the stove to keep warm. At 5:00 my grandson said can I eat, I’m hungry so I cut a piece of cornbread and covered with some pork & beans. He ate it all then got another piece of cornbread to eat. I ate a plate of it later with some Cholula hot sauce. That hit the spot!

Don't you love the color of those beans