Bourbon Bacon Baked Beans

Soak white beans in water overnight, then drain and rinse.

Mix a quarter cup of salt with the soaked beans and let them marinate for a couple of hours.

Smoke bacon on a grill at 250°F until lightly crisp but still slightly undercooked; then chop.

Roast minced garlic with a drizzle of olive oil in a 350°F oven for about 20 minutes.

Combine beef broth, Worcestershire sauce, mustard, barbecue sauce, pepper sauce, tomato paste, tomato sauce, brown sugar, molasses, and apple cider vinegar in a bowl to create the sauce mixture.

In a large pan, add the marinated beans and the sauce mixture; simmer on the stovetop for about one hour until the beans are tender.

Divide the bean mixture into two pans and add the smoked bacon, diced onion, and diced green pepper to each.

Add the roasted garlic to the pans, stir, and check liquid level; add more broth if needed to keep beans partially submerged.

Place the pans in a smoker or grill set to 275‑300°F and cook for 3 to 4 hours, checking every hour and adding broth if the liquid drops too low.

After the long cook, cover the pans with foil and let them rest in a low oven (around 200°F) for 45 minutes to finish thickening.

Season with additional salt and black pepper to taste, then serve hot or let cool and reheat for even deeper flavor.