Brats, Beans, and Beer

Yesterday evening, Beth and I hosted the Junior Warden’s picnic for District No. 5. District No. 5 includes Matanuska Lodge No. 7, Eagle River Lodge No. 13, and Iditarod Lodge No. 20. The picnic was intended to be an early thank you to the members of those lodges for all of their help and support for Grand Lodge’s Annual Communication next February. We had a very good turnout, and threatening rain and a road closure did not dampen the spirits of those who attended. The only weather we had to contend with was a stiff breeze which, although a little cool, kept the mosquitoes away. In addition to members of District No. 5 lodges, their families, and friends, RW Jim Grubbs (Grand Treasurer), RW Jerry Wasson (Grand Secretary), W Clarence Keto (Grand Orator), and W John Bishop (Grand Lecturer) joined in the festivities and enjoyed one or more of my latest home brew offerings (Black Porter).

I have been perfecting my bratwurst recipe for awhile now, and this time it turned out just right. The brats were braised is beer and onions, grilled, then returned to a fresh batch of beer and onions to keep warm. Along with the brats and Porter, a big hit of the evening was Beth’s baked beans. Several of those in attendance asked for the recipe, therefore I have included it at the end of this post.

I would like to express my special thanks to Beth’s parents, Don (Matanuska Lodge No. 7) and Leeann Dodds. They stayed after to clean up while I hob knobbed with the departing guests. It was a great time with good fellowship and good friends.

Beth’s Baked Beans

• 1 lg. tall can Pork & Beans (Van Camps makes it too soupy)
• 1 can kidney beans – drained
• 1 can butter beans
• 1 # hamburger
• 1 med. Onion – chopped
• 5 – 6 pieces bacon – chopped
• 1 c. catsup
• 1 c. brown sugar
• 2 lg. dollops of prepared mustard

Brown hamburger and onion. Brown bacon pieces. Put beans and meats together. Add remaining ingredients. Sprinkle with oregano. Bake at 350° for 2 – 3 hours.