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BAR-BQ RECIPES 3
Posted By: Robert Booze
Date: Monday, July 18, 2005 at 12:32 a.m.
* Exported from MasterCook *
Cattleman's Beef And Beans
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Side Dishes*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 pound pinto beans -- dried
6 cups water
3 pounds beef brisket or round roast
1 large onion -- chopped
1/2 cup dark molasses
2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 bay leaf
1. Rinse beans under running water, place in a large kettle with water -- bring to boiling -- cover kettle -- lower heat -- cook 15 minutes -- let stand 1 hour.
2. Trim all excess fat from beef -- brown meat on all sides in remaining fat in a large skillet.
3. Place meat in the bottom of the slow cooker -- add beans and liquid, onion, molasses, salt, ginger, mustard, pepper and bay leaf. Add more water, if needed to cover meat and beans -- cover.
4. Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
5. Turn heat control to low and cook for 8 hours, or until beans are very tender and liquid is absorbed. Taste and season with a spoonful of hot prepared mustard, if you wish.
6. Remove meat to a carving board and cut into slices -- spoon beans around beef on platter.
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* Exported from MasterCook *
Cedric Burger
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Hamburgers *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 clove garlic -- minced
2 tablespoons vegetable oil
1 medium onion -- chopped
1 pound ground chuck
1/2 cup tomato juice
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
2 teaspoons seasoned salt
1/2 teaspoon kitchen bouquet
1/8 teaspoon cayenne pepper
In a large skillet over medium heat -- sauté garlic in oil until it begins to brown.
Add onion and sauté until soft. Add meat -- stirring constantly with a fork to crumble as finely as possible.
When meat is brown -- add all remaining ingredients and simmer -- uncovered -- stirring occasionally until the liquid cooks out (about 15-20 minutes).
Spoon onto hamburger buns
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* Exported from MasterCook *
Char-Broiled Rib Eyes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------6 rib eye steaks -- 1" thick
1/2 pound butter
1 lemon
hot sauce to taste
1 pound mushrooms -- sliced
white onions -- sliced
bell peppers -- sliced
tomatoes -- sliced
salt and pepper to taste
Prepare ahead of time lemon sauce by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and turning frequently.
When almost done, Move to coolest area of grill surface. On hottest part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon sauce and turn over.
Grill for another 5 minutes for rare (total 10), 10 minutes for medium (total 15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please.
Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve.
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* Exported from MasterCook *
Cherry Flavored Smoked Duck
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Duck Poultry*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3 young ducks -- quartered or
1 teaspoon ginger -- fresh, grated
halved
1 teaspoon dry mustard
1 cup red wine
1/4 cup brown sugar
Trim off fat and smoke duck for 2 or 3 hours using cherry wood for fuel.
Remove from smoker and marinate in the mixture above for at least overnight.
Barbeque until done, 45 - 60 minutes. Baste with marinade while broiling.
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* Exported from MasterCook *
Chili Barbecued Beef
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------marinade-----
4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoons molasses
2 tablespoons chopped fresh oregano
or
1 teaspoon dried oregano
1 tablespoon minced garlic
1 1/2 pounds beef flank or top round --
steak or pork tender
curly endive -- radishes or
other greens -- for garnish
Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds.
Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight.
Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade.
Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160F.
Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa.
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* Exported from MasterCook *
Chinese Cabbage And Cilantro Slaw
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 pound Chinese cabbage -- shredded
1/4 cup lime juice
2 tablespoons vegetable oil
3/4 cup red pepper -- thinly sliced
1/8 teaspoon salt
2 tablespoons green onions -- finely chopped
1/8 teaspoon red pepper flakes
2 tablespoons cilantro fresh -- finely chopped
1 centiliter garlic sliced
Combine cabbage, red pepper, green onions and cilantro in a large bowl. Toss and set aside.
Combine lime juice, oil, salt, red pepper flakes and garlic in a small bowl, stirring with a wire whisk until well blended.
Pour lime juice mixture over cabbage mixture, tossing well. Cover and chill thoroughly.
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* Exported from MasterCook *
Chinese Coleslaw
Recipe By : Better Homes And Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------4 cups Chinese cabbage -- shredded
1/4 cup green onions -- sliced
8 1/4 ounces pineapple -- crushed, drained*
1/4 cup mayonnaise
8 ounces water chestnuts -- sliced **
1 tablespoon mustard -- prepared
1 cup parsley -- fresh, snipped
1 teaspoon gingerroot -- grated
* packed in its own juice
** drainedCombine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill.
For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture -- toss to coat.
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* Exported from MasterCook *
Chinese Coleslaw A La Poggi
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 package coleslaw 8 oz.
1/2 cup sunflower seeds
1 package top ramen noodles -- (oriental)
1/2 cup almonds -- slivered
1 bunch green onions -- chopped
2 teaspoons butter -- (split in half)
----dressing----
1/2 cup oil
3 tablespoons balsamic vinegar
3 tablespoons sugar
ramen seasoning
Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter. Noodles should be crisp. Set aside.
Next brown green onions, sunflower seeds and almond slivers in skillet with butter. Set aside.
Mix oil, sugar, vinegar and ramen seasoning to make the dressing. shake vigorously.
Do not mix ingredients until you are ready to serve.
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* Exported from MasterCook *
Chinese-Style Bbq Pork Ribs
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Ribs*Barbeque Pork And Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 racks spareribs
toasted sesame seeds -- for garnish
***MARINADE***
1/4 cup oyster sauce
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup honey
2 tablespoons fresh ginger -- minced
1 tablespoon garlic -- minced
2 tablespoons sweet sherry
1 tablespoon Chinese chili paste with garlic
2 teaspoons peanut oil
Combine all marinade ingredients and blend well.
Marinate ribs in Ziploc bag from 12-48 hours.
Smoke ribs using standard BBQ methods.
Sprinkle sesame seeds on ribs before serving.
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* Exported from MasterCook *
Chipotle Chiles
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chipotles *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 pound ripe jalapenos
Americans who love the smoky taste and fiery bite of chipotles have recently been hit with high prices and a scarcity of product. With prices for these smoked jalapenos reaching $15 a pound wholesale, home growers yearn to smoke their own. But the Mexicans have been fairly secretive about their techniques, and none of the books on chiles describe home smoking. After a trip to Delicos Mexico, I think I have solved this mystery -- but the process takes some dedication. First, let's look at how the Mexicans do it.
They use a large pit with a rack to smoke-dry the jalapenos. The pit containing the source of heat is underground, with a tunnel leading to the rack. The pods are placed on top of the rack where drafts of air pull the smoke up and over the pods. The jalapenos can be whole pods or pods without seeds. The latter are more expensive and are called "capones", or castrated ones.
It is possible to make chipotle in the back yard with a meat smoker or Weber-type barbecue with a lid. The grill should be washed to remove any meat particles because any odor in the barbecue will give the chile an undesirable flavor. Ideally, the smoker or barbecue should be new and dedicated only to smoking chiles.
The quality of homemade chipotle will depend on the maturity and quality of the pods, the moisture in the pods, the temperature of the smoke drying the pods, and the amount of time the peppers are exposed to the smoke and heat. The aroma of wood smoke will flavor the jalapenos, so carefully choose what is burned. Branches from fruit trees, or other hardwoods such as hickory, oak, and pecan, work superbly. Pecan is used extensively in parts of Mexico and in southern New Mexico to flavor chipotle. Do not be afraid to experiment with different woods.
The difference between the fresh weight of the fruits and the finished product is about ten to one, so it takes ten pounds of fresh jalapenos to produce approximately one pound of chipotles. A pound of chipotles goes a long way, as a single pod is usually enough to flavor a dish.
First, wash all the pods and discard any that have insect damage, bruises, or are soft. Remove the stems from the pods before placing the peppers in a single layer on the grill rack. Start two small fires on each side of the grill with charcoal briquettes. Keep the fires small and never directly expose the pods to the fire so they won't dry unevenly or burn. The intention is to dry the pods slowly while flavoring them with smoke. Soak the wood in water before placing it on the coals so the wood will burn slower and create more smoke. The barbecue vents should be opened only partially to allow a small amount of air to enter the barbecue, thus preventing the fires from burning too fast and creating too much heat.
Check the pods and the fires hourly and move the pods around, always keeping them away from the fires. It may take up to forty-eight hours to dry the pods completely. The pods will be hard, light in weight, and brown in color when dried. If necessary, let the fires burn through the night. After the pods have dried, remove them from the grill and let them cool. To preserve their flavor, place them in a zip-lock bag. It is best to store them in a cool and dry location. If humidity is kept out of the bags, the chipotles will last for twelve to twenty-four months.
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* Exported from MasterCook *
Christmas Coleslaw
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 cups green cabbage -- shredded
1 onion -- red, grated
2 cups red cabbage -- shredded
1 cup mayonnaise
1 green pepper -- grated
1/2 cup oil and vinegar dressing
1 red pepper -- grated
2 carrots -- grated
Toss vegetables in a glass bowl.
Combine mayonnaise and dressing and pour over and toss gently.
Cover and chill overnight.
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* Exported from MasterCook *
Bbq Re-Heating Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1/2 cup Worcestershire sauce
1 1/2 cups water
1/2 cup apple juice
(or 1/2 cup apple cider vinegar -- if
-- using for pork)
3 tablespoons hot sauce
2 tablespoons Circle F Bbq's rub
Try to heat meat in the heavy duty freezer baggie you stored it in. If heating on the pit on the pit -- remove the meat from the baggie and place in a disposable aluminum pan. Otherwise -- heat the baggie in hot water or in a microwave. When heated somewhat -- but not completely (unfrozen and mushable somewhat with your fingers). Add 1/4 cup Phoenix Sauce to each 4# bag of meat.
Continue to heat until at serving temp. (150ø -170ø). Continue to stir meat at least once every 15 minutes -- mixing top meat with meat that rests on bottom of pan. This circulation and moving of meat is important. If you are keeping the meat held at 150ø - 160ø. This method will keep meat good for serving for up to 4 hours. You might not like it this strong. If not use the apple juice.
I keep it in an old squirt bottle that I used for my spray mop -- but I lost the sprayer. I have a 20 oz coke bottle top on it that I poked a few holes in to use as a shaker. Yield: 3 1/2 cups
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* Exported from MasterCook *
Coleslaw (Low-Cal)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------------dressing----
2 tablespoons balsamic vinegar
2 teaspoons honey
6 tablespoons cider vinegar
1/2 teaspoon celery seed
2 tablespoons Dijon mustard
1/2 teaspoon caraway seed
1 tablespoon low-sodium soy sauce
1/4 teaspoon pepper -- black
----salad----
2 cups green cabbage -- shredded
green pepper -- julienne
2 cups red cabbage -- shredded
yellow pepper -- julienne
carrot -- julienne
1/4 cup scallions -- finely chopped
red pepper -- julienne
1/4 cup fresh parsley -- minced
Dressing: Mix dressing ingredients together in a small jar. Set aside. Salad: Combine vegetables in a large bowl. Pour dressing over vegetables and toss to coat. Refrigerate at least 1 hour to blend flavors. Serves 8.
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* Exported from MasterCook *
Coleslaw With Garlic
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads And Dressings Appetizers*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------dressing
1 quart mayonnaise
1 1/4 cups white sugar
1/4 cup french's yellow mustard
2/3 cup apple cider vinegar
2 1/4 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 cloves garlic -- medium size
1 squeeze fresh lemon juice
dry ingredients
2 small head green cabbage
3 large carrots
1 small head red cabbage
1 bunch green onions
Here's the "cole slaw with garlic" recipe that we use at the store. Have tried to reconstruct it to a home size portion. Hope this works for you and that you will add it to your "good recipe" list.
Shred green cabbage and place in separate bowl. Grate carrots, dice green onions till very fine, and shred 1/3 to 1/2 of th red cabbage. Place each of these into a separate bowl also. Now put as much of the prepared green cabbage as you think you will eat into a large bowl and mix the carrots, green onions, and red cabbage, one at a time and by the hand full into the green cabbage until the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir. When it is at the wetness level you want, cover and let stand in refrigerator for at least 15 minutes. The colder it is kept, the better.
The garlic in this recipe is suppose to be the "secret ingredient", due to the way it was originally intended to be used. That is, not enough of it to single it out, but if used properly, it would leave all of your guests wondering what you had in your slaw that gave it that special, superb flavor. When used in this respect, it can make your slaw taste like you have added a hundred great things to it.
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* Exported from MasterCook *
Cornbread
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes Breads And Rolls*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup whipping cream
1/4 cup vegetable oil
1/4 cup honey
Combine flour, cornmeal, sugar, baking powder, and salt. In a small bowl, beat the eggs.
Add cream, oil, and honey to eggs -- beat well. Stir into the dry mixture just until moistened.
Pour into a greased 9 in. baking pan.
Bake at 400F for 20-25 minutes or until a toothpick in the center comes clean.
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* Exported from MasterCook *
Crab Stuffed Jalapenos
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 pound flaked crabmeat
1 can jalapeno peppers -- (1 lb 11 oz)
2 tablespoons green pepper -- finely chopped
2 tablespoons onions -- finely chopped
1/4 cup cracker meal
1 egg -- beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 garlic clove -- minced
1/4 cup milk
***BREADING MIXTURE***
2 cups cracker meal
1 cup milk
2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside.
To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure.
Deep fry at 365F until golden brown. Drain on absorbent paper.
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* Exported from MasterCook *
Cranberry Compote
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Condiments*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 granny smith apples -- peeled and sliced
12 ounces cranberries1 1/4 cups sugar
1 cup golden raisins
1/4 cup orange juice
1 teaspoon orange zest
1 teaspoon salt
1/4 teaspoon allspice -- ground
1/4 teaspoon cinnamon -- ground
15 ounces sliced peaches -- drained1 15 ounces ca apricot halved -- drained
1 cup pecan halves -- chopped
For those of you that are sick and tard uv the usual canned cranberry dressing -- here somthin that's gonna make yore belly say Howdy.. Bet my bottom dollar you're gonna like the taste of this'n.. Ole Man Jim
In a saucepan -- combine the first nine ingredients. Bring to a boil then reduce heat and simmer uncovered for 10 minutes -- or until the cranberries pop and the apple slices are tender. Add peaches and apricots -- heat through. Stir in pecans -- serve warm or chilled. Store in refrigerator. Yield: 6 cups
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* Exported from MasterCook *
Cranberry Sauce - Tropical
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Condiments*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 pound fresh cranberries
1/4 cup grapefruit juice
1/4 cup orange juice
1/4 cup passion fruit juice
1 mango -- ripe -- cubed
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 tablespoon balsamic vinegar
1/3 cup brown sugar
1 cup cane syrup -- to taste
Float berries in fresh water and pick over one handful at a time. Throw away any mooshy ones. Put the firm and solid ones in a bowl to drain.
Heat the juices in a pot -- medium high heat -- when they begin to steam a little -- but before boiling -- add the cranberries -- (no water.)
Stir often and cover in between times. You will be able to hear the skins popping. Stir often so the liquid does not come to a rolling boil. You can mash some of the lighter skinned berries if they don't want to pop.
Add the balsamic vinegar.
Add the brown sugar. Stir almost constantly.
Add the mango with cinnamon and nutmeg.
Add cane syrup a half cup at a time -- and taste constantly -- (stir constantly too). When the sauce is of the right sweet/tart flavor to suit you -- turn off the heat. Refrigerate until time to serve
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* Exported from MasterCook *
Creole Beans And Rice
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Side Dishes*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3 cups red kidney beans -- cooked
3 celery stalks -- chopped
1/2 teaspoon cayenne pepper
1 large carrot -- diced
1/4 teaspoon allspice
2 green peppers -- chopped
3 scallions
1/3 cup tomato paste
1 cucumber -- peeled and sliced
1 teaspoon cider vinegar
2 tomatoes -- chopped
1 1/2 teaspoons brown sugar
3/4 cup fresh parsley
1 teaspoon Dijon mustard
1/4 cup vegetable oil
1/8 teaspoon salt
3 1/2 tablespoons cider vinegar
2 teaspoons oregano
1/8 teaspoon Tabasco oil
1/8 teaspoon cayenne
3 tablespoons vegetable oil
1/8 teaspoon allspice
1 large onion -- chopped
2 1/2 cups rice -- cooked
4 garlic cloves -- minced
Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, Tabasco with the cayenne and allspice to make the salsa.
Sauté onions and garlic in remaining oil for 2 to 3 minutes. Add celery & carrots and cook for another 2 minutes. Add pepper and continue to sauté till the vegetables are tender.
Whisk together the tomato paste with 1/4 cup of red wine, cider vinegar, sugar, mustard, herbs and spices. Add to the vegetables. Combine the beans with the vegetables and stir thoroughly, Simmer for 30 minutes.
Layer the sauté mixture with the hot rice and salsa and serve.
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* Exported from MasterCook *
Crimson Slaw
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1/4 cup vegetable oil
1 cup cauliflower -- chopped
1/4 cup tarragon or white wine
1 cup carrot -- shredded
vinegar
1 cup red cabbage -- shredded
1 tablespoon lemon juice -- 1/2 t. pepper
1/4 cup green pepper -- chopped
1 teaspoon sugar -- 1 t. dried dillweed
1/4 cup fresh parsley -- chopped
1 teaspoon dried basil -- 1 t. tarragon
1/4 cup green onions -- chopped
Combine oil, vinegar, lemon juice, pepper, sugar, dillweed, basil& tarragon in a medium bowl, mixing well.
Add remaining ingredients -- toss well.
Cover and chill. Use a slotted spoon to serve.
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* Exported from MasterCook *
Crunchy Bacon Coleslaw
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3/4 cup dressing -- Miracle Whip
1 tablespoon sugar
1 cup cabbage -- red, shredded
1/2 cup peanuts -- chopped
4 cups cabbage -- green, shredded
4 bacon -- crisply cooked
-- crumbled
Mix dressing and sugar in large bowl. Add remaining ingredients -- mix lightly.
Refrigerate.- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Curing Pork Virginia Style
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Barbeque AsianPork And Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------Good cures start with good meat. We raise our own hogs and fatten them on a corn based ration supplemented by whatever is available - stale bakery products, household garbage, etc. Garbage should not dominate the ration as the fat will be soft. Top hogs weigh 220 pounds and yield about a 16 pound ham. We like to cure hams between 20 and 30 pounds. Large hams with adequate fat layers age better and don't dry out as much during extended storage.
Country cured hams will keep indefinitely but achieve their full flavor after about one year when "white flecks" appear in the muscle. We feed our hogs to 300 pounds or better but don't let them get too fat-- Some cuts may be slightly tougher with heavy hogs. Hams, shoulders and bellies may be bought from packing houses and can be ordered by butchers if you are not in position to grow your own. You may have to buy box lots but make absolutely sure that the meat is fresh and quickly chilled.
Pork should be put in cure as soon as possible after chilling and trimming but, properly handled, it can be a couple of days old. I once bought ten, 25 pound hams that had been two days in transit to the butcher and then were left in his cooler over the weekend. I lost the whole batch! Those hams had also been trimmed excessively leaving little skin and fat covering. As a result, I have gone back to raising my own so I know what I have to work with. I am supposed to talk about curing bacon and I will get around to it. As hams (and shoulders) are more valuable, demanding and risky, the entire process is keyed to the larger cuts.
Curing and smoking facilities vary greatly. Traditional farm ham houses / smokehouses are windowless wood frame buildings about ten feet square with a dirt floor. Wooden plank benches provide work areas for mixing the cure and salting down meat. Joists are within reach and studded with 20 penny nails for hanging meat. The dirt floor allows a higher humidity in winter and allows a smoldering fire to be built inside - both for smoking and to keep meat from freezing during extreme cold.
Some ham-houses have external smoke generators - simply a firebox with a stovepipe stuck through the wall. This arrangement makes it easier to cold smoke for several days (or weeks) in the spring without exceeding 100 deg. F. and is essential if the smokehouse is made of wood and insulated. Either the eaves are loosely fitted or there are operable vents to allow for air exchange, especially during smoking, so that there is adequate fresh air and the smoke does not become stale and acrid. Openings are covered by fine screen mesh and the interior is kept dark to discourage skippers (larvae of a small black fly which also likes pork).
The smokehouse follows the tradition except that the walls are poured concrete and the roof is metal. The thick walls store a lot of heat and smooth out daily temperature fluctuations. I have no smoke generator or operable vents but there is plenty of air exchange at the eaves. In places where conditions are not favorable, curing and smoking chambers with temperature and humidity controls and a smoke generator can be easily fabricated or small cuts may be cured in the refrigerator.
To each 50 lbs of salt, mix about 1 gal. of molasses (blackstrap if you have it), about 2 pounds of ground black pepper, about 8 oz. of paprika and 1 SAH (about 4 oz.) of red pepper or cayenne. I use molasses rather than brown sugar so that the mixture can be packed around the meat. Color should be light brown and texture should be friable: it should pack when squeezed in the hand but crumble easily; like good loam soil ready to be plowed.
Proportions are not critical and you can add whatever dry spices sound good. Just mix and dump until you have a mixture that looks like it will cure pork! Back when hog killin' was the norm, everyone had their own mixture. Some used plain salt or salt and pepper, others added refined sugar, brown sugar, or molasses and so forth. You can add some salt peter for added safety if you want to. I have never used it and have no idea how much to put in. If you have no sense of adventure, buy Morton's sugar cure.
Spread a 1/2 inch layer of cure on the bench, place meat skin side down and cover all surfaces with about 1/2 inch of cure. Force cure into the cut shank ends of hams and shoulders.
Laying all of the pieces out separately so I can see when cure gets thin, but you can pile it all up and overhaul more often. During the phase of rapid cure uptake, a lot of fluid is drawn from the meat. That is why you use rough wooden benches with the planks not too tight - dirt floors help too. Of coarse, never use treated wood in contact with food.
Check the meat every few days at first then not as often as salt absorption decreases. Overhaul several times by moving the pieces around, making sure they are covered with cure (it won't stick to the dry skin on hams so don't worry about it).
Bacon, at last! As a rule of thumb, smaller pieces such as bacon should stay in cure for 1.5 days per pound. This usually coincides with the time that the fresh sausage runs out. At this point I usually slice some to try. It should be salty but not too salty to eat without soaking. When you are satisfied with the cure, brush the salt off and hang. I like to let them hang for a couple of days before smoking but it is not necessary. Use cold smoke (less than 100 deg. F.) unless you plan to use it or freeze it within a few days.
Use 2 fairly green hickory logs about 12" in diameter. Once burning on the dirt floor I adjust the distance between the logs so that they smolder actively but don't flame. Hickory will keep going like this for a day or so with minimal tending. I just check it every few hours and make adjustments. Smoke does not need to be thick and heavy to flavor meat and adequate air volume is important when using green wood.
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* Exported from MasterCook *
Joe's Dandy Brisket
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Smoked*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------4 pounds fully trimmed brisket
2 tablespoons hickory-flavored salt 2 tbs b
2 tablespoons ground black pepper
2 tablespoons Dallas Dandy rub -- (see above)
Cider or white vinegar 1/4 cup Oil (corn or canola) 2 ea Canned chipotle chiles plus 2 tbs Adobo sauce 2 tbs Liquid smoke
SAUCE: Your favorite Barbecue Sauce
"The night before you plan to barbecue, stir together the dry rub ingredients in a small bowl. Combine 2 tablespoons of the rub with the other marinade ingredients in a blender and puree. Place the brisket in a plastic bag and pour the marinade over it. Refrigerate the brisket overnight. Before you begin to barbecue, take the brisket from the refrigerator. Drain and discard the marinade. Pat the brisket down with all but 2 tbs of the remaining rub, coating the slab well. Let the brisket sit at room temperature for about 45 minutes. Prepare the smoker for barbecuing, bringing the temperature up to 200 to 220F.
Transfer the brisket to the smoker and cook for 3 hours. Place the meat on a sheet of heavy-duty foil, sprinkle it with the rest of the rub, and close the foil tightly. Cook for an additional 1-1/2 to 2 hours, until well-done and tender. Let the brisket sit at room temperature for 15 minutes. Trim any excess fat and slice the brisket thinly against the grain, changing direction as the grain changes. . . ". Serve with your favorite barbecue sauce.
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* Exported from MasterCook *
Joe's Baked Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Side DishesVegetables Appetizers
*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 cans b&m or bush's "baked beans"
8 slices hickory smoked bacon
1 small onion -- chopped
1 small red bell pepper -- chopped
1 small green bell pepper -- chopped
5 tablespoons bbq sauce
3 tablespoons dark brown sugar - or -
5 tablespoons molasses
I'm sure we all have a load of "good bean" recipes, but Carolyn and I have developed this one over the years, and really like it with good Q. It is "Chef Friendly", and takes less than an hour to prepare. Out here it's pinto, pinto, pinto for beans, and I like' em. But every once in a while that old South comes out in me, and I want oven baked beans. Here goes....
Drain 2 cans of B&M, or Bush's "baked beans" (Campbell pork & beans will work in a pinch). Drain 75% or more of liquid from beans and discard. Pour beans into baking dish (no lid required).
In a skillet, fry 4 thick slices of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while preparing other ingredients. Now fry 4 more slices of bacon till medium done, and set aside.
Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Saute 1 small onion, 1 small green, and 1 small red (if avaliable) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sauteed onions, peppers, and bacon grease into beans.
In a cup, mix 2 tablespoons of mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3 tablespoons of dark brown sugar, or 5 tablespoons of molasses, and pour into beans.
Crumble or dice with a good chef's knife the cold bacon, and stir into beans. Place medium done bacon slices on top of beans and bake in oven at 350 degrees for about 45 minutes, or in pit till thick and rich.
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* Exported from MasterCook *
Joe's Boudin Sausage
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sausage Appetizers*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 pounds pork
1 pork liver
1 pork heart
2 onions -- chopped
2 bunches green onions -- chopped
1 head garlic
6 cups cooked rice
5 cloves garlic -- chopped
1 onion -- quartered
1 stalk celery
1 bunch parsley -- chopped
salt and pepper -- to taste
sausage casing -- soaked in cold
-- water
Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in water until tender. Remove everything and save broth. Discard onion, garlic and celery.
Grind meat, liver and heart. Mix with onions, garlic, parsley and green onions. Season well. Add rice and enough broth to make a moist mixture.
Stuff dressing into casing using a funnel or a sausage stuffer.
Boil in water for 25 minutes.
This is very, very, tasty and good. I don't think very many outsiders of Louisiana know too much about this recipe, but being born and raised there, I ate it a lot. It is a meal in itself. Good stuff. Don't let the pork liver and heart fool you. It really adds a lot to the flavor of this ol' Cajun recipe.
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* Exported from MasterCook *
Joe's Cornbread
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Breads And Rolls*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 cup white cornmeal -- yellow is ok
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon soda
1 teaspoon baking soda
1 tablespoon vegetable oil
1 tablespoon sugar
1 egg
1 cup buttermilk
Here's how we do our cornbread, and it is an old south recipe.
In a bowl, mix the cornmeal, flour, salt, soda, baking soda, and baking powder. Mix in the vegetable oil, sugar, egg, and buttermilk.
Rub some Crisco on the bottom and sides of a 10" cast iron skillet. Put skillet in oven at 425 degrees and heat till hot. Skillet must be HOT, and slightly smoking. Sprinkle the bottom of skillet with cornmeal after removing from oven, (this helps keep it from sticking also) then pour in the cornbread mixture. Try to time it so that ingredients are mixed just a minute or two before taking skillet out of oven. Bake for 20 minutes at 425 degrees. It may take you a time or to, to get this right, but is well worth the effort.
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* Exported from MasterCook *
Joe's Cucumber Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads And Dressings Appetizers*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------***for the dressing***
1 pint mayonnaise
2/3 cup sugar
3/4 bottle italian dressing
2/3 cup milk
garlic salt -- to taste
***for vegetables***
4 large cucumbers -- sliced
2 large tomatoes -- cubed
1 large onion -- chopped
1 red bell pepper -- diced
1 package swiss cheese -- diced (optional)
Combine Italian dressing and milk; add sugar. Cook and stir over low heat until sugar is dissolved. Cool.
Add mayonnaise and garlic salt; blend thoroughly. Add to vegetable mixture, stirring in as much as needed.
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* Exported from MasterCook *
Dirty Rice Dressing
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Side DishesAppetizers *Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground pork
2 medium onions -- chopped
2 ribs celery -- chopped
1 bell pepper -- chopped
2 cloves garlic
1 1/2 cups uncooked rice
3 cups stock
2 teaspoons cayenne pepper
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon dry mustard
2 stalks green onion -- chopped
2 sprigs parsley -- chopped
Can't imagine anything better than Dirty Rice Dressing...an old Cajun recipe. We fix it often with smoked chicken and pork when we are entertaining. Absolutely delicious and something the locals for sure don't get everyday here in New Mexico.
Place giblets ( gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes). Remove giblets and save water as stock. Separate and chop liver and gizzards.
Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes.
Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and simmer for about ten minutes. Add the stock, and simmer for five minutes. Add the rice, chicken livers, green onions, and parsley. Stir and simmer five minutes. Cover and reduce to a low heat level. Cook until rice is fluffy (about 10 minutes or more).
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* Exported from MasterCook *
General-Purpose Dry Rub
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers *BarbequeRubs And Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3/4 cup paprika
2 tablespoons chili powder
1/4 cup black pepper
2 tablespoons garlic powder
1/4 cup salt
2 tablespoons onion powder
1/4 cup sugar
1 tablespoon cayenne pepper
Combine all ingredients and mix thoroughly.
Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.
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* Exported from MasterCook *
Hushpuppies
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes AppetizersBreads And Rolls *Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup flour
1 egg
3/4 cup milk
1 dash red pepper
green onion tops -- chopped
1 tablespoon onion -- grated
This is a recipe that we have made for decades, and is from the "River Road Recipes" published by the Junior League of Baton Rouge, La. 1963. The key to this recipe, and these hush puppies is the GREEN ONION TOPS...the way they have, and always will be made in South Louisiana.
Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper. Drop by spoonful in hot deep fat (375 deg.) and fry until brown. This makes approximately two dozen.
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* Exported from MasterCook *
Mustard Glaze
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Appetizers*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1/3 cup brown sugar
1/3 cup yellow mustard
1/3 cup apple cider vinegar
Here is my rib and pork finishing glaze recipe.
Mix the following ingredients together in a sauce pan and heat until it simmers. Let it sit until the ribs or pork butt are ready to baste.
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* Exported from MasterCook *
Pinto Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans VegetablesAppetizers *Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 1/2 cups dried pinto beans -- soak overnite
3 teaspoons salt
2 tablespoons sugar
3 strips raw smoked bacon
salt pork
__ or __
1 smoked hog jowl
1/2 medium onion -- sliced
If there's one thing I cook a lot of at the store, it's pinto beans. We serve them with our BBQ dinners. I've tried to break the recipe down into a "home" portion for you.
Tips: When ready to cook, don't add too much water to the beans...this will dilute the wonderful flavor you are creating. Cover beans with about 11/2 inches of water, and add to it as they cook, if necessary. For a little zesty flavor, (I do this at home, but not at the store), add a little chopped green chili to beans. A pinto bean will sightly more than double in size when soaked....one cup of dried beans will make 2 cups (one pint). Don't cook beans at too high a fire. This will cause a hard rolling boil, and break up beans as they begin to become tender. Do a nice easy boil. It takes about 3 to 4 hours to cook till fork tender at 3100 ft. elevation.
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* Exported from MasterCook *
Bar-bq Refried Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Side DishesAppetizers *Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 1/2 cups dried pinto beans
3 teaspoons salt
2 tablespoons sugar
1 small onion -- chopped
3 strips hickory smoked bacon
3 diced green chiles -- optional
grated longhorn cheese
diced onions
If you can't get a pinto bean, use any good DRIED bean (never knew pintos weren't available in some areas!) Soak beans overnight in plenty of water. You can always remove extra water, but if you soak them in too little water, you already have a problem. Before cooking, remove extra water (if any) untill about two inches above beans.
Season with a little salt, sugar, onion, and HICKORY smoked bacon (got to use the smoked bacon), and cook on a low boil till done. A few diced green chiles with its juice are good to add also. When cooked to very tender, remove water from beans until about 1/4 inch above beans, and mash beans...save extra juice. Knowing how much liquid to remove or leave in beans is very important, for if you take out too much of the liquid, beans will be dry, and if you leave too much liquid, beans will be watery. Better to take out a little too much than not enough, for you can always add more juice back into beans. After mashed, beans should be like fairly firm mashed potatos.
After mashed, let set for half hour or so, (to firm up a bit), and then ladle out large spoon fulls into hot skillet. Let cook for a couple of minutes, turn over, and layer top side with grated longhorn cheese, and diced onions while other side cooks.
Another way is this: After mashed beans have cooled for 30 min. or so, place in covered dish without top, layer cheese and chopped onion on top of beans, and bake for about 30 min. at 350 degrees, or until cheese is melted and beans start to bubble on sides of dish. Remove from oven.
For a little extra kick, dice ripened tomatoes, and finely grated jalapenos and lay on top of finished product. Serve with hot corn tortilla chips, cold beer, and you got yourself a winner.
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* Exported from MasterCook *
Rib Dry Rub
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers *BarbequeRubs And Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1/2 cup paprika
1 cup brown sugar
This may be a little much on the cayenne pepper for some folks, but thats the way they like it around here. I am a firm believer in brown sugar for a rib rub. Really gives them that nice dark red cherry look, and eye appeal is very important in the food business...plus it taste good!
After the ribs come off the pit, I baste them with a quick coat of an old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor.
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* Exported from MasterCook *
Barbeque Ribs
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : *Barbeque RibsAsian Pork And Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------4 pounds baby back ribs or spareribs
1 cup sake or white wine
***sauce***
1 tablespoon grated fresh ginger
1 cup soy sauce
1 tablespoon minced garlic
3/4 cup sugar
1/2 cup ketchup
Preheat Oven to 300F. Season ribs with salt, pepper, and garlic powder. Wrap racks of ribs in double thickness of foil and bake for 1 1/2 hours at 300 degrees.
Mix together all of the remaining ingredients in a sauce pan. Bring to a boil then simmer for 20 minutes covered. Remove from heat and cool.
Take ribs out of oven and remove the foil. Put ribs in a baking dish and pour sauce over and let marinate for 8 hours or overnight in the refrigerator.
When ready to cook, heat up barbeque to medium heat and take ribs out of marinade and put on barbeque. Cook for about 20 minutes on each side basting constantly.
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* Exported from MasterCook *
Deep Fried Turkey
Recipe By : Larry A. Willrath
Serving Size : 10 Preparation Time :0:00
Categories : Turkey Deep Fry*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 11 lb whole turkey -- (11 to 14)
3 teaspoons lemon pepper
2/3 cup wishbone Italian dressing
1 teaspoon onion powder
1/3 cup sherry the real stuff not c
2 teaspoons cayenne pepper
2 teaspoons garlic powder
5 gallons peanut oil
Recipe by: L. Willrath Mix all the ingredients wall and place in an injection syringe. If it doesn't pass through the needle holes you may have to strain the marinate. Inject the marinate into all parts of the bird. Place the bird in a large plastic bag and allow to disperse throughout the bird for at least 2 hrs. Turn the bag and massage the bird from time to time.
Optionally you can make a rub of the dry ingredients and rub over the surface of the bird after the first hour of marinating.
Preheat the cooking oil in a kettle large enough to hold the entire bird. to 350-375. Tie the legs of the bird together with wire. It helps hold the bird together and provides a way to lift it in and out of the oil. Carefully place the bird into the oil and fry 3 1/2-4 min per lb.
You should carefully time your cooking as each cooker has it's own peculiarities. The resulting bird is tender and tasty and very juicy.
*Note: While not a BBQ dish, deep frying turkeys is definitely an outdoor cooking technique.
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* Exported from MasterCook *
Deviled Eggs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Eggs Side Dishes*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------6 hard-cooked eggs
1/4 cup mayonnaise
5 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
fresh ground white pepper
6 dashes Tabasco sauce
paprika
2 slices cooked bacon -- crumbled
Slice eggs in half lengthwise, remove yolks.
Mash yolks with mayonnaise. Add relish, mustard, garlic powder, onion powder, salt, and pepper and Tabasco sauce. Mix well.
Spoon yolk mixture into egg whites. Sprinkle with paprika.
Top with crumbled bacon.
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* Exported from MasterCook *
Diablo Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1/2 cup honey
1 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
4 tablespoons butter
2 tablespoons Dijon mustard
1 clove garlic -- peeled and minced
1 teaspoon chili powder
1/2 cup water
Put all of the above ingredients into a saucepan and stir to mix.
Then bring to a low simmer and cook for 3 minutes - stirring to prevent scorching.
Cool it and store in a jar in the refrigerator.
Label and date it. It will remain in good condition - refrigerated - for 10 days to 2 weeks.
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* Exported from MasterCook *
Dutch Slaw
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 head cabbage
1 tablespoon sugar
1 egg
1 teaspoon salt
1/4 cup vinegar
1/8 teaspoon pepper
Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender.
Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage. Heat for 5 minutes.
Serve at once.
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* Exported from MasterCook *
Easter Lamb
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Lamb Greek*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 lamb or kid -- 20-25 pounds
2 lemons
1/4 cup melted butter
salt and pepper to taste
1/4 cup olive oil
Easter in Greece is the biggest holiday of the year and damned near EVERYONE roasts a lamb or kid (goat that is, although I've been tempted).
Every family has it's idea of the best way to cook the Easter meal but in general the animal is spitted and cooked over an open charcoal bed for about 6 hours. Constant turning of the 'souvla', Greek word for spit, is required so if the family is traditional and doesn't use an electric motor a lot of friends come in handy. I've found that the best way to obtain help in turning the lamb is to have LOTS of beer and Greek wine on hand. The 'souvla' is about 8-9 feet long with a handle for turning on one end. It's placed on a pair of spikes driven into the ground about 7 feet apart. The spikes have several different 'U's welded to them for raising and lowering the spit.
If you try this recipe, start a charcoal bed about 6'x2' before preparing the lamb or kid and have a separate charcoal fire going to add to the bed later on. By the time you get the animal prepared the fire should be just about right. You'll probably need 20 pounds, or more, of charcoal to complete the cooking. Have more than you need on hand.
Wipe lamb inside and out with a damp cloth. Rub cavity and outside of lam with lemon juice, salt and pepper. Cut a small opening in the shoulder a hip joints and pour a small amount of salt & -- pepper into them. Run the spit through the anus and out of the top of the skull. A hammer may be needed for this. Use baling wire to secure the spine to the spit in two or three places. Sew up the cavity with white string. Push foreshanks back towards body and tie in position. Wire the back legs to the spit. This will prevent t splaying out. Rub outside again with lemon juice, salt and pepper and place on a rack in a large catering-size baking dish. Combine melted butter with olive oil and brush half of this over the lamb or kid. Baste with the remainder at times during cooking.
Place the spit over the fire with the lamb or kid approximately 18" over the fire. Adjust the height according to the heat of the fire during cooking. Turn the spit constantly for 6-8 hours, lubricating the person turning liberally with wine or beer, then enjoy your Greek Easter Feast.
The innards aren't wasted. They're used to make a dish called 'Kokoretsi' also cooked over a charcoal bed on a small souvla, but that's another story and this is too long already.
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* Exported from MasterCook *
Marinade # 1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Barbeque MarinadesAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------3 garlic cloves -- minced
1/2 cup safflower oil
1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon freshly ground pepper
Combine all ingredients in a bowl. Makes about 2 cups.
Can be used on beef, pork and poultry
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* Exported from MasterCook *
Cornbread # 2
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cornbread *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 cup yellow cornmeal
1 cup stone ground cornmeal
1 package yellow cake mix -- (9 oz)
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup milk
1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs -- beaten
2 tablespoons light brown sugar
2 tablespoons honey
1 tablespoon mayonnaise
----jalapeño honey glaze----
1/2 cup butter
1 large jalapeño pepper -- seeded -- finely diced
3 tablespoons red bell pepper -- finely diced
1/4 cup honey
1/8 teaspoon cayenne
Combine cornmeals, cake mix, baking powder, salt and cayenne in a bowl, set aside. Combine milk, buttermilk, and oil, eggs, brown sugar and honey in a bowl and mix well. Add to the cornmeal mixture and mix gently - there should be no lumps, but do not over-mix. Fold in the mayonnaise
Let rest, covered, in the refrigerator for 30 minutes or up to overnight.
Preheat oven to 400F.
Spoon the cold batter into a greased muffin tin or a cast iron skillet. Bake for 25 - 30 minutes or until a cake tester comes out clean and the top is golden brown.
In the meantime, make the glaze by heating butter in a saucepan until melted. Stir in jalapeño and bell pepper. Bring to a simmer. Stir in honey and cayenne. Bring to a simmer, stirring occasionally. Remove from heat.
Drizzle over Famous Dave's Corn Bread.
Note: You can make the glaze ahead of time and store it, covered, in the refrigerator. Re-heat before serving.
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* Exported from MasterCook *
Fat Mans Kickin Chicken Brine
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Brine*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 gallons water
2 3/4 cups pickling salt
3/4 cup brown sugar
3 tablespoons chili powder
1 tablespoon ground sage
2 tablespoons crushed red pepper
1 tablespoon fresh black pepper
4 bay leaves
1 tablespoon old bay seasoning
1 tablespoon Dave's Insanity hot sauce
2 tablespoons Italian seasoning
Mix all ingredients well and brine bird for a max of 3 days and at least 2 days at a temp of 40F or below.
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* Exported from MasterCook *
Flesh Of The Pig Bar-Bq
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : *Barbeque AsianPork And Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------***BASIC RIBS***
3 pounds country ribs or other
2 tablespoons black pepper fine ground
1 cup cider vinegar
2 tablespoons garlic salt
***SAUCE FOR RE-HEATING***
1 open pit small bottle
1/4 cup molasses
1 small bott a-1 sauce
1 supply of hickory chips
Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers.)
It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it.
Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect.
Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and reused, but remember it will have pork fat in it now.
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* Exported from MasterCook *
Four Vinegar Cole Slaw
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 ead cabbage -- shredded
1 tablespoon honey
1/2 large yellow onion -- minced
1 tablespoon Worcestershire sauce
1 cup celery -- minced
1 tablespoon soy sauce -- superior grade
2 tablespoons sugar
1/2 tablespoon nuoc mam
3 tablespoons basil vinegar
2 tablespoons brown mustard seeds -- crushed
3 tablespoons balsamic vinegar
black pepper
Tabasco pepper -- crushed dried
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons malt vinegar
1 tablespoon garlic powder
jalapenos -- finely chopped
-- to taste
Chop cabbage fine and soak in water and ice in the refrigerator for one hour. Drain.
Place a small cloth towel in the bottom of a bowl.
Line the bowl with paper towels and put the cabbage in. Chill for another one to two hours, meanwhile mixing all the remaining ingredients together.
Bring out the cabbage, remove the towels, and combine cabbage thoroughly with other ingredients. Let warm to room temperature, and serve.
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* Exported from MasterCook *
Fresh Pineapple Slaw
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Coleslaw Side Dishes*Barbeque Salads And Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 cups chopped fresh pineapple
3 tablespoons unsweetened pineapple juice
1 medium carrot -- shredded
1 tablespoon honey
1 medium green pepper -- julienne
1 teaspoon oil
3 tablespoons white wine vinegar
2 ounces crumbled blue cheese
Combine pineapple, carrot, and green pepper in a medium bowl, toss gently.
Combine vinegar, and the next 3 ingredients and stir well with a wire whisk. Pour over pineapple mixture and toss.
Cover and chill 1 hour. Top with blue cheese just before serving.
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* Exported from MasterCook *
Fried Oysters
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish And Seafood *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 pint standard oysters -- drained
3/4 cup self-rising flour -- or pancake mix
1 teaspoon baking powder
salt and pepper -- to taste
1/2 cup evaporated milk
vegetable oil
(enough to fill frying pan -- 1- 1 1/2 inch
-- deep)
Combine flour, baking powder, salt, and pepper. Stir milk into mixture to make a batter. Add oysters without liquor to the batter and coat thoroughly.
Remove individual oysters with a fork and drop into hot oil in frying pan. (The oil is ready when a drop of water spatters upon contact with it).
Oysters will puff a few seconds after hitting the hot oil. Fry the puffs on both sides until golden. Yield: 30 puffs
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* Exported from MasterCook *
Fried Turkey Injection
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Turkey Deep FryInjection *Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 can chicken broth
3 ounces garlic oil
1 tablespoon salt
4 tablespoons Louisiana hot sauce
1 teaspoon cayenne pepper
3 tablespoons Worcestershire sauce
Mix all ingredients.
Inject your turkey at least 24 hours before cooking (48 hrs better). Use about 2/3 of this batch for the first injection.
30 minutes before dropping' the bird in the hot grease inject the remaining 1/3 of this batch.
We fry turkeys at 350 degrees in vegetable oil (approximately 4 gallons). I have heard of using peanut oil, but have never tried it. A 11 to 15 pound turkey will take at least 45 minutes. You will need to use your own techniques for deciding when the turkey is done. NOTES : This batch is for one (1) turkey 11 to 15 Lbs.
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* Exported from MasterCook *
Frijoles Borachos (Drunken Beans)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Side Dishes*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 cans Goya pinto beans
1/2 teaspoon cumin
1/2 medium onion -- chopped
2 cloves garlic -- minced
1 tomato -- chopped
6 ounces beer
2 fresh jalapenos -- chopped
Bring to boil. Cook on low for 10 minutes until onions get soft.
Salt and white pepper to taste Add fresh cilantro just before serving
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* Exported from MasterCook *
Frontier Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Side Dishes*Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 cup green onions/tops -- sliced
3 poblano chiles -- roasted **
1/2 pound chorizo sausage -- bulk
1 cup tomato -- chopped -- 1 lg
32 ounces pinto beans*1/4 teaspoon salt
* Use 2 16-oz cans of pinto beans. Drain one and leave one UNDRAINED.
** Use small Poblano Chiles -- seeded. Chop them into small pieces when you are done roasting them.Heat the oven to 350F.
Cook and stir the onions and sausage together until the sausage is done. Drain of excess fat.
Mix the sausage mixture and remaining ingredients in an ungreased 2-quart casserole.
Bake uncovered until hot and bubbly. Serve.
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* Exported from MasterCook *
Fruited Smoked Turkey Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Turkey *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------------salad----
6 ounces mostaccioli -- uncooked
1/3 cup green onions -- sliced
2 1/2 cups smoked turkey breast -- cut in 1 1/2 cubes
strawberries -- sliced
1/2 cup slivered almonds -- toasted
1 1/2 cups cantaloupe -- cubed
-----dressing---
1/3 cup lemon juice
1/4 cup honey
1/4 cup oil
1/2 teaspoon grated lemon peel
To toast almonds, spread nuts on a cookie sheet -- bake at 350F for 5-10 minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package. Drain -- rinse with cold water.
In large bowl, combine all salad ingredients except strawberries and nuts -- toss.
In jar with a tight fitting lid, combine all dressing ingredients -- shake well. Pour over salad -- toss to coat. Cover -- refrigerate 1-2 hours to blend flavors, stirring occasionally.
Just before serving, gently stir in strawberries and almonds.
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* Exported from MasterCook *
Garlic-Anchovy Rub
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs And Spices *BarbequeAmount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1 garlic clove -- crushed
1 teaspoon anchovy paste
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a bowl.
Mash until smooth.
Makes about 1-1/2 Tbs
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* Exported from MasterCook *
Tater Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads And Dressings Side DishesAppetizers *Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------2 pounds potatoes -- boiled, peeled,
-- chopped to 1/2"
hard boiled eggs -- (1 per pound)
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons sweet relish
1/2 ounce yellow mustard
2 ounces chopped red peppers *
1/2 cup celery -- chopped
1/4 cup miracle whip **
1/2 ounce red onions -- chopped - optional
* Use hot pickled cherry peppers ** + or - depending on wetness of potatoes
No barbecue meal is complete without potatoe salad. This is my friend Rock's recipe.
Add all ingredients to large bowl or tub, and mix by hand. Chill over night and serve.
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* Exported from MasterCook *
Ginger Sherry Pork Chops
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : *Barbeque ChopsAsian Pork And Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------1/3 cup dry sherry
1 teaspoon honey
2 tablespoons soy sauce
1 garlic clove; finely chopped
1 tablespoon vegetable oil
4 butterfly pork chops;
- 1" thick
1 tablespoon gingerroot; finely chopped
Mix all ingredients except pork in shallow glass dish. Place pork in dish; turn to coat with marinade.
Cover and refrigerate at least 1 hour. Remove pork from marinade; reserve marinade.
Cover and grill 4-5" from medium coals, 14-16 minutes, brushing occasionally with marinade and turning once, until no longer pink in center.
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Joe's Place is maintained by Bill Ames with WebBBS 5.12.
