Ingredients
• 500g Blade or Chuck steak, cut into small cubes
• 6 Slices of thick bacon
• 1 Onion, diced
• 2 Garlic Cloves, minced
• 1 Can Pinto beans
• 1 Can Red kidney beans
• 1 Can Black beans
• 2 Tbsp Straight bourbon (optional)
• ½ Cup Ketchup
• 1 Tbsp Molasses
• 1 ½ Tbsp Dijon mustard
• 3 Tbsp Steak sauce
• ¼ Cup Apple Cider vinegar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Onion powder
• ½ Tbsp Steak seasoning
• ½ tsp Salt & Pepper
• ¼ Cup Dark beer
You will also need: Hickory, Apple or Oak Bradley Smoker wood bisquettes
• 6 Slices of thick bacon
• 1 Onion, diced
• 2 Garlic Cloves, minced
• 1 Can Pinto beans
• 1 Can Red kidney beans
• 1 Can Black beans
• 2 Tbsp Straight bourbon (optional)
• ½ Cup Ketchup
• 1 Tbsp Molasses
• 1 ½ Tbsp Dijon mustard
• 3 Tbsp Steak sauce
• ¼ Cup Apple Cider vinegar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Onion powder
• ½ Tbsp Steak seasoning
• ½ tsp Salt & Pepper
• ¼ Cup Dark beer
You will also need: Hickory, Apple or Oak Bradley Smoker wood bisquettes
Preparation
1. Preheat your Bradley Smoker to 120C and load your favourite wood bisquettes
2. Slice the bacon into 6mm strips and place into a preheated cast iron skillet over high heat. Cook until the bacon is almost done then add the onions and the cubed meat for a couple more minutes. Turn off the heat then add all the remaining ingredients into the skillet and stir together.
3. Place the skillet inside the smoker and cook for about 1 ½ to 2 hours.
Serve with tortilla chips or Crusty Bread
Original recipe by Grilled, adapted by Bradley Smoker New Zealand
