• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Bodacious Biscuits & Beans

Bodacious Biscuits & Beans
Saturday, 02 May 2009


Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.


At a glance
Cooking Method
Heat Level
Side Dish
2 cans Bush's Bourbon & Brown Sugar Grillin' Beans
2 cans Bush's Authentic Smokehouse Tradition Grillin' Beans
1 large can mandarin orange segments, undrained
1 cup golden raisins
1 Pippin apple, minced
1/2 cup cane syrup (or molasses)
1/2 cup Sprite soda
1 small onion, minced
2 tablespoons yellow mustard
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 cup ketchup
2 tablespoons orange juice
1 (8-ounce) package refrigerated biscuits


In a large mixing bowl gently combine the beans, mandarin orange slices, raisins, apple, cane syrup, Sprite, onion, mustard, spices, ketchup and orange juice. Pour mixture into a large cast-iron skillet.

Cover the skillet with aluminum foil and put into a BBQ (or oven) and bake at 300 degrees F for 1 hour.  

Remove the aluminum foil cover, then cover the beans with rounds of ready-to-cook refrigerated biscuits and bake about 10 minutes longer, or until the biscuits puff up and are browned.

Serve the skillet at the table, giving each person a spoonful of biscuit and a heaping portion of beans.

Additional Tips

This recipe is from the article "Texas Brisket (or) How to Cook a Snow Tire" by Rick Browne, Ph.B.


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.