Canned Beans??

[marvsbbq]

DITTO
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Often imitated but never duplicated

[adolpho]

[Texman]

Marvsbbq: where do you do all of this 'prep and cooking' at???

We prep and cook under the only mesquite tree left in this area that hasn’t been cut down for firewood.

Keep in mind that pinto beans, when soaked will more than double in weight. So 1# of dry beans will feed 12 to 15 people depending on mix of men vs. women. Bulk cleaned pinto beans costs us 21 cents per pound (cwt), if bought retail they are 33cwt.

Have canned beans already been soaked in water, or whatever? Just wondering if you are paying for water.

Seriously, we have over 20 mom and pop Mexican restaurants in this town that are in need of business, so we provide the ingredients, specifications, pots etc. on a fee basis that costs us 20 cwt. We use this on larger jobs such as the one we have tomorrow of 250 people, on smaller deals we do it our selves.

[marvsbbq]

There are a LOT of 'quality' food items out now days that are very good. Most you can serve 'as is' or add an ingredient(s) to make them 'your own'.

For me, as a caterer specializing in BBQ, I feel 'time is money'. I want to focus my efforts on a 'Barbecue Better than the best you've ever had'. The sides are only there as a 'filler'. I will NOT serve 'crap' sides but I don't want to spend a lot of time on 'making my own' either.

Really now, there is only 'so much' $$$ you can get out of a side dish. So to make max. proffits (which is why we are in business in the first place). I have found ways to give my customers quality products with little time/effort on my part but the customer THINKS I have spent HOURS making...

For instance, by adding a few spices (dill weed, ground celery seed and a 'pinch' of seasoning salt) to my bagged slaw with comercially prepared dressing, I can 'make it my own' with very little effort and/or expense and I can do it all ON SITE while the meats are cooking.

So I can serve FRESH MADE sides, prepared and cooked (if necessary) on site. The customer loves it and the HD REALLY loves it..
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Often imitated but never duplicated

[G's BBQ]

[G's BBQ]

[Texman]

We guess the main difference is we Texans take pride in all of our products.

[Purple Haze]

This has got to be one the more entertaining threads! Demographic differences rule! Anytime you have real men defending their beans, if nothing else, pride is involved. My take is this. At the end of it all, I would think it (da beans in question) is all about making something outta nothing, whether you start from dry beans or canned beans. It would not surprise me at all to see the next reply come from someone who personally picks every bean that he serves to his clients. God bless him too! I personally use canned beans for time and efficiency. But from the first ingredient I add ... DEM BEANS IS MINE!

Anyway, not to talk anyone to death, but viva la difference (or whatever the heck).

We in Virginia feel the same about Brunswick Stew.

[DawgPhan]

I know the baked beans that I make from scratch are prep heavy, but folks do seem to enjoy them and I think that most folks are going to know when they are getting a kicked up bean or a scratch bean...not that kicked up cant taste as good or better, but I doubt that they think they are getting a truly homemade product.

that being said I doubt that I would even bother serving baked beans if I catered/restaurant unless the customer just had to have them...I would probably go with pasta salad, cole slaw, potato salad or something like that..plain chips...baked beans never really screamed BBQ to me anyway.

[soonerjimmie]

Making my own beans from scratch would be great if I only did one job a week. I agree with the bean just being an ingredent. Most people do not want to pay for the extra cost.
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Thanks,

Jimmie
JJ's (almost famous) BBQ

www.jjskitchen.com

[Big Brother Smoke]

The bottom line for me is that the customer says those beans taste great! Also, I did not have to hire extra personnel to achieve these great tasting beans, not to mention the time involved in the scratch stuff.
Additionally, they order them again as return clients.

Now I would be pissed if someone was getting their pre-cooked pulled pork or ribs from the refrigerated area from the grocery store and reselling it as their own!

So, I will continue to doctor up my canned beans and keep my clients happy!

[Big Mike]

I start with jars of Randalls Pinto Beans (already cooked). Like the others, I have to make these on site so a precooked bean is pretty much a necessity. Then I add all the other ingredients, molasses, brown sugar, mustard, etc. Up here they like the beans sweet. If I want to make a texas style bean, I use the same beans but just adjust my other ingredients.

If yall have Randall beans available, I highly recommend them. They are more expensive than Bushes or Allens baked beans, but they are a real good bean and it turns out a real good end product.
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Mike

Eagle River BBQ
CBJ
Stumps Platinum 5 Trailer
Smokin Tex ST1400
Chargriller Charcoal Grill
Members Mark 8-burner Gasser

[sseige]

[soonerjimmie]

Tell us what you really think sseige. Boomer Sooner
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Thanks,

Jimmie
JJ's (almost famous) BBQ

www.jjskitchen.com

[DawgPhan]

[adolpho]

[BBQMAN]

Actually, I do help Garry out by advertising the ring at my web site! Ever see the Huge links at the bottom of my front page?! Hard to think I don't even charge a consulting fee to help (with what liitle I know) other's out when I can!

Give the Texman a break. I have spoken with him personally on a few occasions, and you couldnt find a nicer well spoken guy anywhere!

I think it's a full moon, or perhaps it's in the water (so drink more beer!)
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[adolpho]

[BBQMAN]

I know that adolpho, you are good people my man!

Just my sarcastic wit at work!
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.