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I love lamb but the only time I see it is at Aldi on occasion. Bought the equivalent of mini t-bones once and had to put some away in the fridge before the boy ate it all. I'm getting closer all the time to having enough grass to swap from goats to sheep. Ham with white beans seems so overdone but I can't think of anything else that would pair as well. Maybe those smoked pork chops that they sell or smoke some light pork cut like loin/tenderloin.

Maybe Bacon Explosion. Insanely unhealthy -- loose breakfast or other loose sausage wrapped in weaved bacon and smoked or baked. Even has it's own wikipedia page for becoming an internet phenomenon. -- https://en.wikipedia.org/wiki/Bacon_Explosion

The Bacon Explosion is made of bacon, sausage, barbecue sauce, and barbecue seasoning or rub. The bacon is assembled in a weave to hold the sausage, sauce, and crumbled bacon. Once rolled, the Bacon Explosion is cooked (either smoked or baked), basted, cut, and served.

If I did white/chicken chili, it would have to be really spiced up chicken. Maybe blackened chicken with a plenty of freshly ground coarse black pepper.

Grate are locked in place to prevent a food tragedy.

Great White, Pinto, Kidney, red, black. Probably 25 lbs total that need to be rotated out.

Gonna try a quick soak and cook on those beans that I don't really know the age of. I guess I should start dating the containers, duh. Need to make up some pork rub, bbq sauce and salmon brine now that I have all the ingredients. Need to do a few more dishes including the new set plus the new dutch oven. Plastic plates will go in the travel trailer.

If the beans are good, I'll be able to make Provencal beans, bbq/baked beans, ham bean soup, chili with beans and a batch of some kind of beans for canning. Ball canning book with 400 recipes and nothing for beans aside from general processing for dry beans or as one ingredient for veggie soup. Even USDA/UGA has them with tomato or molasses sauces.

I suppose low acid pressure canning times of 75/90 minutes would do most any kind of bean recipe. Chili Con Carne from USDA/UGA is 75 minutes for pints and has ground beef. Just follow the other rules of no thickeners/pasta/rice, nothing that might disintegrate and never hurts to add some acid. I've got about 30 clean empty pint jars and a few quarts and half pints. Got some canned items that need used or dumping out because I didn't like it however many years ago I canned them.(more dating of things needed)

All I wanted to do is smoke some meat. Then I bought the dutch oven and things seem to have snowballed from there.

Had the alarm on my phone go off twice this morning but couldn’t remember why I set alarms for Sept 2nd. Suddenly hit me. George O’ White state nursery starts selling online today. One alarm was set for 4am and I was up. Hazelnuts, persimmon, serviceberry, witchhazel and pawpaws are already sold out. Elderberry and redbud are the only things left I’m interested in.

bbqsauce (abt 1 1/2 pints)

2 c ketchup
1/4 c molasses
1/8 c wooster
juice of half lemon
1/2 tsp Tabasco
1/2 c dark brown sugar unpacked
1/2 tsp cayenne
2 cloves garlic
1 tbsp coarse black pepper

Simmer in sauce pot 10-15 min.
I simmer mine longer. Surprisingly complex flavor for some basic ingredients. Adjust Tabasco/cayenne as desired. Swap molasses for prepared mustard for Carolina style.

First batch of norther beans at 40 minutes in instant pot were tender but firm. Ran them another 30 minutes and they were soft to the bite but still holding together well. I think 60 min in instant pot and then a 6 hour simmer in smoker should be good.

The other northern beans look darker and have lots of cracked shells/skins so I think I’ll just pitch those. It’s about half of the northern so I’ll still have 8 lbs of them, minus 2 lbs tomorrow.

Pintos are three batches of 2 lb each and the dated bag is 2020 and the others are in containers with no date so I’ll pitch those too since we’re not big on them.

“Then I bought the dutch oven and things seem to have snowballed from there.”

Life as you know it is OVER! Pretty soon you’ll need a second Dutch Oven...then maybe a third, LOL!

The crusty bread that comes out of that thing is AMAZING!

Mssr. Pollard: If you cook Lamb consider Flagolet beans!

Gordo Rancho Beans!

Flageolet Beans

"A super mild European-style classic heirloom bean, known for its pairing with lamb but excellent as a pot bean and with roasted tomatoes.

We owe a lot to France for developing the Flageolet from what were originally beans native to the Americas. It's ultra-creamy and dense and it stays whole despite a little rough treatment when being cooked.

This mild, creamy bean is famous, and rightly so, for teaming with lamb or even fish, but don't let vegetarian options slip by. Roasted tomatoes and garlic mixed with the cooked, super creamy beans, topped with a drizzle of your very best olive oil, sounds like an end-of-summer highlight."

Yes, they are light green, pricey and currently out of Flagolete, but they do have a waiting list! (check out their other bean offerings!)

Source: Native Seeds; They offer Teppary Beans which are said to be less gassy!

Native Seeds

Brave Search aggregator gives:

"Tepary beans are noted for causing considerably less digestive discomfort and gassiness compared to other beans, making them a favorable choice for those sensitive to gas. This reduced gassiness is attributed to their unique composition, including high levels of soluble fiber and a low glycemic index, which also aids in controlling cholesterol and diabetes. While some sources suggest that soaking beans with baking soda can help reduce gas , the inherent properties of tepary beans appear to make them naturally less gassy. For optimal results, soaking the beans overnight and rinsing them thoroughly before cooking is recommended. Additionally, cooking them slowly, either on the stovetop for up to 90 minutes or in a crockpot for 6-8 hours, ensures they are tender and may further aid digestion."

Disclosure: I have not tried these rather pricey beans.