Makes: 8 servings
Cook: 30 minutes
1 slice bacon, chopped, Oscar Mayer®
1 medium red onion, diced
2 cans (28 ounces each) baked beans, Bush’s®
1 bottle (12-ounce) root beer, A&W®
1⁄4 cup Worcestershire sauce, Lea & Perrins®
1⁄4 cup ketchup, Heinz®
1⁄4 cup yellow mustard, French’s®
3 tablespoons molasses, Grandma’s®
3 tablespoons chile-garlic sauce, Lee Kum Kee®
Set up grill for direct cooking over medium heat. Set an 8-inch cast-iron skillet on grill to preheat. Add bacon and cook long enough to render fat. Remove bacon with a slotted spoon and place in a small bowl; set aside. Cook onion in bacon grease until soft. Return bacon to skillet. Stir in baked beans, root beer, Worcestershire sauce, ketchup, mustard, molasses, and chile-garlic sauce.
Cover grill. Cook about 30 minutes or until beans are thickened and bubbling. Serve hot.