Name: BBQ Baked Potato with Cheats Pit Beans
Ingredients: 2 x large Maris Pipers; 100g dark brown sugar; 2 tsp garlic granules; 1 tsp celery salt; 2 tsp onion granules; 400g pork belly slices; Mustard to rub on the pork; 1/2 brown onion, diced; 1 tsp smoked paprika; 1 tsp dried mixed herbs; 1 jar baked beans; BBQ sauce to taste; Handful grated mozzarella (optional)

Campfire vibes from the comfort of your own garden

If I close my eyes, I can almost picture myself sat around a campfire somewhere in America, wrapped in a blanket with a plate of smoky BBQ food in one hand and a s’more in the other. Someone’s telling ghost stories, there’s country music in the background and I am content.

But realllly, I’m just sat in my garden in the Midlands hoping it won’t rain. A girl can dream.

What isn’t a dream though is my BBQ baked potato with cheats pit beans. It’s definitely real…but tastes like a dream. We’ve got a beautifully fluffy jacket potato cooked in the BBQ embers loaded with smoky BBQ pit beans, juicy spiced pork belly and a whole load of melted mozzarella. It’s a masterpiece.

And the best part is that this recipe is a bit of a cheat. Traditional pit beans are made using burnt ends that have spent hours smoking low and slow. Mine are a much quicker version that doesn’t compromise on the flavour.

Why cook the potato on the BBQ?

Cooking jacket potatoes in the embers gives them lovely skins with soft, fluffy middles and a subtle smoky flavour you just don’t get in the oven. They also take virtually no effort, literally a bit of oil, bit of salt and a few turns on the BBQ.

What are BBQ pit beans?

Pit beans are a classic American BBQ side, traditionally cooked underneath slow-smoking meat so all those incredible juices drip into the beans. This is my shortcut as sometimes we’re busy and sometimes we don’t have hours and hours spare, we need speed!

My beans are gently cooked with softened onions, BBQ sauce and spices before chopped BBQ pork belly is stirred through, giving you loads of smoky flavour without spending all day getting a very similar result.

Can I make this in the oven?

Yep! Bake your jacket potatoes in a 200°C fan oven for around 1 hour until fluffy inside. Cook the pork belly in the oven or air fryer until beautifully caramelised, then make the pit beans on the hob before assembling everything exactly as you would on the BBQ.

Is there a video?

I’m glad you asked, because there is a full step by step instructional video over on my YouTube channel. I make not one, not two, but THREE BBQ jacket potato recipes packed with different toppings.

What should I serve it with?

I typically enjoy as is, but adding coleslaw works well. If you’re hosting a BBQ, serve it with corn on the cob, grilled vegetables or a simple salad.

FAQs

What potatoes work best?

Maris Piper are my favourite because they are a starchy potato so the insides go all lovely and fluffy. King Edward are another good option, while Russets are perfect if you’re in the US.

Why use pork belly?

Pork belly becomes tender and caramelised on the BBQ, adding loads of flavour to both the beans and the potato. It’s a super handy shortcut if you don’t have burnt ends.

Can I use a different cut of meat?

Leftover pulled pork, sausage, brisket or even shredded roast pork are lovely too.

Can I make it vegetarian?

Simply leave out the pork and use smoky BBQ beans on their own. You could also stir through grilled mushrooms or BBQ jackfruit if you want more texture.

Why wrap the potato in foil?

The foil traps the steam while protecting the potato from burning in the embers. You don’t want to be dusting off burnt spuds.

What cheese works best?

Mozzarella gives you that lovely cheesy pull, but mature cheddar or Red Leicester all work too.

BBQ Baked Potato with Cheats Pit Beans

By Poppy Cooks

https://www.poppycooks.com/recipes/bbq-baked-potato-with-cheats-pit-beans/

My BBQ Baked Potato with Cheats Pit Beans is a simple way to achieve those classic American flavours. You won't look at a BBQ the same way.

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Ingredients

Metric Imperial

Metric

2 x large Maris Pipers
100g dark brown sugar
2 tsp garlic granules
1 tsp celery salt
2 tsp onion granules
400g pork belly slices
Mustard to rub on the pork
1/2 brown onion, diced
1 tsp smoked paprika
1 tsp dried mixed herbs
1 jar baked beans
BBQ sauce to taste
Handful grated mozzarella (optional)

Imperial

2 x large Maris Pipers
3.5oz dark brown sugar
2 tsp garlic granules
1 tsp celery salt
2 tsp onion granules
14oz pork belly slices
Mustard to rub on the pork
1/2 brown onion, diced
1 tsp smoked paprika
1 tsp dried mixed herbs
1 jar baked beans
BBQ sauce to taste
Handful grated mozzarella (optional)

Instructions

Prick the potatoes all over with a fork and drizzle with olive oil. Season well with salt and wrap the potatoes tightly in tinfoil. Place into the embers of the BBQ for atleast 1 hour, turning occasionally, until cooked through and tender.
Mix together the brown sugar, 1 tsp garlic granules, 1 tsp onion granules and the celery salt in a large bowl and set aside. Rub the mustard all over the pork and rub the pork liberally with the sugar mix.
Place the pork on the side of the BBQ where it is slightly cooler and leaves to cook. Turn them over occasionally.
Tip the onions, spices and a large pinch of salt and pepper into a small saucepan on the side of the BBQ. Allow to sweat and soften before tipping in the beans and a splash of BBQ sauce. Bring to a bubble and reduce until thickened.
Finely chop up half of the pork belly and mix through the beans. Remove the potato from the heat and slice in half, using a fork to mix in some butter.
Season the potato well and cover with your smokey beans. Sprinkle with the grated mozzarella and loosely wrap in tin foil. Pop back onto the BBQ for a few minutes to melt the cheese, then unwrap and scatter over slices of the remaining pork belly.