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Steam Whistle Baked Beans

Steve Adams Team Cedar Grilling 


Preheat barbeque to 325 degrees

Fry the bacon and reserve 2 Tbsp of fat

Sauté the onion chunks in the reserved bacon fat until translucent

In a deep 9”x9” foil pan add Steam Whistle, beans, onion, red pepper, bacon, pulled pork, BBQ sauce and mix well.

Evenly space the hot pepper rings over surface of bean mixture and sprinkle with brown sugar

Cook over indirect heat covered with tinfoil for about 45 minutes

Uncover and finish cooking for about 30 minutes or to desired consistency

Tip: If beans start to dry out, add a splash of Steam Whistle, gently stir and cover with foil


Indirect setup - Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed.

Smoking Option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the BBQ





1/2 bottle Steam Whistle Pilsner

4 - 398 ml cans of ‘Heinz Maple style’ beans, drained

1 large onion chopped into 3/4\" chunks

1 large red pepper chopped into 3/4\" chunks

1/2 pound of hickory bacon chopped

1/2 pound of cooked pulled pork (optional)

1/2 cup of your favourite Smokey BBQ sauce

6- 12 pickled hot pepper rings or jalapeno slices for garnish

1 Tbsp brown sugar