Smoked Blueberry Beanie Weenie

I do love a big, big batch of smoked baked beans. And I love beans and weenies. So I was intrigued when I came across this recipe for smoked blueberry beanie weenies. My first reaction was “What? Blueberry?”. Well, you often put maple syrup in beans and on pancakes. And you put blueberry syrup on pancakes… so maybe that’s where the original idea came from? Well, whatever spurred it, I love them. They are a very pleasant change from the usual beans that you’re expecting. Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.
Smoked Blueberry Beanie WeenieOther than the addition of blueberry syrup, these smoked blueberry beanie weenies are pretty much your standard, awesome beanie weenies. It’s the syrup that’s the surprise. Since the syrup is fairly sweet I wasn’t real shy with the hot sauce. I wanted a little kick to go with the sweet.

Even my un-smoked beans and weenies are different. Try them.

Smoked Blueberry Beanie Weenie

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 1 16 ounce can great northern beans, drained and rinsed
  • 1 16 ounce can light red kidney beans, drained and rinsed
  • 1 16 ounce can dark red kidney beans, drained and rinsed
  • 4 slices bacon chopped
  • 1 medium onion diced
  • 3/4 cup blueberry syrup
  • 1/2 cup ketchup
  • 1 tablespoon Kosher salt
  • 1/4 teaspoon dried ginger
  • 2 teaspoons dry mustard
  • Freshly ground black pepper and hot sauce to taste
  • Hot dogs sliced as desired

Instructions

  • Fire up your smoker for cooking at 225 F. Use a light wood such as apple, maple or peach.
  • Place the beans in a large bowl.
  • Heat a medium saucepan over medium heat. Add the bacon and cook until just starting to crisp. Remove.
  • Add the onion and saute until softened. Remove.
  • Combine all but the hot dogs with the beans.
  • Pour the mixture into a 8" x 13" disposable pan and place on the smoker, uncovered, for 3 hours.
  • Stir in the hot dogs and cook another 30 minutes.
  • Serve.

BBQ Pigs in a Blanket

This is a simple twist to the old classic. BBQ pigs in a blanket will have your party guests wondering why anyone ever made them the ‘old way’. Great BBQ flavor, served up with a nice creamy honey mustard dipping sauce.

BBQ Pigs in a BlanketFor ‘normal’ BBQ pigs in a blanket, I use Weber’s Original BBQ sauce. Any old-school flavored BBQ sauce works just fine. But for kicked up bites I use¬†Weber’s Kick’N Spicy sauce. If I’m serving both spicy and non-spicy I’ll put a little table sign by them so people know which is which.

Also try my southwestern pigs in a blanket.

BBQ Pigs in a Blanket

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Author Mike

Ingredients

  • 3 tablespoons barbecue sauce
  • 1 tablespoon maple syrup
  • 24 mini-smokie weenies
  • 1 8 ounce tube crescent dinner rolls
  • Honey mustard dipping sauce

Instructions

  • Preheat oven to 350 F.
  • Place BBQ sauce and syrup into a small saute pan and heat to a slow boil.
  • Add sausages and heat through, about 5 minutes.
  • Unroll crescent rolls and divide into triangles.
  • Cut each triangle into 3 thin, long triangles.
  • Wrap dough around the weenies and pinch the ends closed.
  • Place on am un-greased baking sheet.
  • Bake 10-12 minutes or until browned.
  • Serve with dipping sauce