We’re going all out with this one—a hearty, smoky BBQ masterpiece all done in the Ninja Woodfire Grill. Sweet candied bacon meets slow-cooked pit beans, tender pulled pork, and perfectly baked jacket potatoes. It’s not just a side dish; it’s a backyard banquet that will have everyone talking (and coming back for seconds). Fire up the grill, folks—it’s time to make BBQ magic happen!
Smoky Pit Beans with Candied Bacon, Pulled Pork, and Jacket Potatoes
Ingredients
For the Candied Bacon:
For the Smoky Pit Beans:
For the Jacket Potatoes:
For Garnish (Optional):
Instructions
-
Preheat the Grill:
Set your Ninja Woodfire Grill to Air Fry at 200°C and let it preheat.
-
Candy the Bacon:
- Brush bacon strips with honey and sprinkle with brown sugar.
- Air fry for 4 minutes, flip, brush with honey and brown sugar again, and air fry for another 4 minutes until crispy. Set aside.
-
Grill the Onions:
- Switch the grill to Grill Mode at 190°C.
- In a foil tray, heat a little oil and cook the diced onions until translucent. (Optional: Add a spoonful of rendered bacon fat for extra flavour.)
-
Build the Pit Beans:
- Add garlic, ketchup, BBQ sauce, brown sugar, honey mustard rub, Worcestershire sauce, smoked paprika, cayenne, salt, and pepper to the onions. Stir well.
- Mix in baked beans, pulled pork, and half of the candied bacon. Combine thoroughly.
-
Prepare the Potatoes:
- Prick potatoes with a fork, coat with oil, and season with salt.
- Place them directly on the grill next to the foil tray with the beans.
-
Smoke It All:
- Switch the grill to Smoker Mode at 120°C, adding Ninja Woodfire Pellets to the smoke box. Smoke for about 2 hours.
- Turn the potatoes occasionally to ensure even cooking.
-
Finish and Serve:
- After 2 hours, stir the beans and top them with the remaining candied bacon. Smoke for another 15 minutes.
- Remove the potatoes and beans from the grill. For serving, slice open each potato, fluff up the insides with a fork, and add butter. Top with a generous serving of smoky beans, cheese, and spring onions if desired.
Equipment
Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!
Note
Tip 1: Check the potatoes by inserting a skewer—if it goes in easily, they’re done. Their internal temp should be 98°C.
Tip 2: Swap pulled pork with shredded chicken or brisket if you prefer.
Tip 3: Leftovers make for epic nacho toppings or a filling for loaded toast.
Optional Add-Ons: Add a splash of beer to the beans for extra depth of flavour.
