Originally Posted by Greger
I think cured bacon is a little too fatty and a little too cured. It works for traditional Boston Baked beans but for Barbecue Beans I like a lot little bits and pieces of slowly simmered and tender pork., lots of onions, and a cup or so of barbecue sauce along with the brown sugar and molasses.

We liked the smokiness of the bacon. It seemed to compliment the BBQ sauce very well. Whenever we made butter beans, we used onions, fatback or salt pork chopped up fine. Or a smoked ham hock. Those would cook all day, and then we added a dash or two of worcestershire sauce to them. This was traditionally served with a baked ham and stewed greens-at least in our house.

milk and Girl Scout cookies ;-)

Save your breath-You may need it to blow up your date.