Here's the recipe that Jerry is talking about...... Blodgett Canyon Baked Beans Combine the following ingredients in a large mixing bowl: 3/4 lb. bacon ends & pieces or thick cut bacon, trimmed of excess fat and fried 1 med. onion, chopped and fried with bacon 1 16oz. can pork & beans, drain excess liquid but do not rinse 1 16oz. can black beans, drained and rinsed 1 16oz. can pinto beans, drained and rinsed 1/4 C. ketchup 1/2 Tbl. honey mustard 1/2 Tbl. cider vinegar 1/4 C. brown sugar 1/4 C. molasses pinch of salt pinch of freshly ground pepper 1 shot of bourbon After mixing thoroughly, transfer to a bean pot or 10" dutch oven and bake at 350 F for 1 to 1 1/2 hrs. Stir once or twice during the cooking process and a little water can be added to obtain desired consistency or if the beans are drying out. I call this recipe Blodgett Canyon Baked Beans in honor of my good friend Don Mackey. He and I spent much time in Blodgett Canyon in the Bitterroot Mountains while we were growing up. He went on to become a Missoula Smoke Jumper and was killed in the Storm King Mountain Fire in Colorado. A bronze statue memorializes him about 1/4 mile up the canyon trail and you can read about his death in the book, "Fire On The Mountain" by John Maclean. Raise a glass to Don prior to comsumption. Enjoy! Lonnie p.s. I don't consider this a "secret" recipe, however, if you pass it on I ask that the story of Don be passed along with it.