Combine ingredients in a saucepan and bring to a boil. reduce heat and simmer, covered, for about 45 minutes or until the sauce is very thick. Makes 2 cups. Submitted By SALLI SCHWARTZ (HONN) <[email protected]> On 5 JUN 1995 211054 ~0600   &n

Coke has uses in barbeque besides just tenderizing meat. For a quick sauce, pour a can of Coke Classic in a sauce pan, add a bottle of catsup, stir well and cook it down to sauce consistency. That s it! I know of a popular restaurant that uses this as its house sauce!!!!!!

In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook fo

In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce and kethup. Salt to taste. Add Southern Comfort. Bring to boil. Lower heat and cover. Cook 2 3 hours. This s

In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce and kethup. Salt to taste. Add Southern Comfort. Bring to boil. Lower heat and cover. Cook 2 3 hours. This s

This grains, used mainly for soups in the Chinese cuisine, rounds out the meal. In a large pot, bring about 2 quarts water to a boil. Meanwhile, shuck crn. Cook corn in boiling water for 5 minutes if picked that day or for 10 minutes if picked earlier. Drain. M

Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops, or whatever. Let the meat marinate for an hour, then toss on the grill for a slow cooking.     strongServings: 16/strong  

Recipe by: [email protected] (Carol Russo) Try this great dry rub! It started out for BBQ ribs, beef, pork, or chic fish! Combine all ingredients. Rub on meat/fish at least 10 minutes for small cu     strongServings:

Cut beef into strips 1/2 inch thick. Combine all marinade ingredients into a glass bakind dish. Add strips of beef, cover and refrigerate overnight. Drain beef slices. Dry in an electric dehydrator at 145 until pliable. Package in home canning jars, food grade plastic bags o

* Garlic Puree peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in t

Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There s no need to refrigerate it. To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the me

IN A LARGE SAUCE PAN MELT BUTTER AND SAUTE THE ONION. ADD THE REMAINING INGREDIENTS AND STIR WELL. BRING TO BOIL. REDUCE HEAT AND SIMMER FOR 30 MINUTES OR UNTIL SAUCE THICKENS. SALT TO TASTE.     strongServings: 12/strong  

Combine all ingredients. Heat to boiling, then simmer 30 minutes. Optional: add a squeeze or two of lime juice.     strongServings: 1/strong  

Heat oil is a heavy medium skillet over med high heat. Add onion and cook until translucent, stirring occasionally. This should take about 8 minutes. Add all remaining ingredients and simmer until thickened, about 15 minutes. Stir frequently. Makes 3 cups.   br

1 qt vinegar 1 6 oz jar mustard 2 ts tabasco sauce 3/4 lb dark brown sugar or : light 2 14 oz bottle catsup 1 c worcestershire sauce 1 lb butter or margarine 1 ts salt 3 dr liquid Barbecue Smoker 1 TB lemon juice 1 ts pepper 2 cloves gar

Bring vinegar and water just to simmer. Add other ingredients and stir well     strongServings: 1/strong  

Place the roasts, the garlic, and the 3 cups of vinegar in a very large deep stockpot or flameproof casserole. (If necessary, divide the roasts, garlic, and vinegar evenly between 2 smaller pots.) Add water to cover by at least 2 inches and bring to a boil over high heat. Re

Recipe by: NC Pork Producers Association Combine all ingredients and let sit for an hour or more at room temperature     strongServings: 1/strong  

Carmel butter and sugar until bubbly. Add vinegar and whisk until lumps are gone. Add all other ingredients and cook over low heat until thickened. More garlic may be added to taste. Red pepper flakes can be added to taste.     strongServings:

Brown roast in a small amount of fat and place in a Dutch oven. Mix the next 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover. Bake in a preheated 325^ oven, 40 minutes to the pound, until done, basting occasionally with drippings. Transfer roa

In a non corrosive container, combine all ingredients and mix well.     strongServings: 2/strong  

Combine all ingredients in a saucepan. Bring to a boil while stirring constantly. Set aside and let cool to room temperature. Use for basting spareribs and as a general purpose barbeque sauce for hamburgers, pork, etc. Source: Mesquite Cookery by John Boog Powell b

rcestershire opped Refrigeration is not necessary. Makes almost 2 quarts.     strongServings: 2/strong  

In medium saucepan heat oil over medium heat. Add onion and garlic, reduce heat to low and cook about 10 minutes, stirring frequently. Add Worchestershire sauce, pepper and oregano; simmer 10 additional minutes, stirring frequently. In bowl mix catsup, chili sauce, molasses

* Use 1 8 oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the

Combine the seasoning mix ingredients in a small bowl and set aside. In a 2 Qt. saucepan, fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown but not burned, about 8 to 10 min., stirring occasionally. Stir br

Saute the garlic in the oil until browned and almost crisp. Add the onions and cook until tender but not browned. Add green pepper, tomatos, celery, basil, chili powder, stock and vinegar. Cover and let simmer for 40 min., then run the mixture through a blender or food proce

* very thinly sliced; then marinated in BBQ sauce Ladle the BBQ sauce around the whole crust and spread evenly. Add mozzarella, yellow cheddar and Monterey Jack cheeses. Next, add 1 oz. onion mixture and the sliced chicken breast. Top pizza with the jalapeno peppers. B

Mix well and use as barbeque shake n bake.     strongServings: 1/strong  

Stir well to mix, then sotre at room temperature in an airtight jar. Makes about 2/3 cup, enough rub for two 3 pound racks of spareribs     strongServings: 1/strong  

Mix all the ingredients together. Marinate a flank steak for four hours, turning once. Grill over a charcoal fire. Slice thinly and serve. Posted By [email protected] (George McTyre) On rec.food.recipes or rec.food.cooking     strongS

6 lb lamb ribs 2 cloves garlic split : salt and pepper to taste 2 TB crushed dried mint 1 1/4 c olive oil 1 c red wine vinegar Rinse ribs well. Pat well. Rub entire surface of racks with garlic. Sprinkle generously with salt and pepper. Rub all over wi

The Basic Burger Mix will yield 4 burgers. Add the following herbs and spices to the Basic Burger Mix to create variations on the basic burgers. Place into smoker/cooker (I use a water cooker) with the water pan filled with cold water or ice. Allow the smoker to obtain

Bring to a boil and then simmer for about 1/2 hour. Do not cook or store in aluminum, store in glass.     strongServings: 1/strong  

1. Preheat oven to 425 degrees. 2. Cut ribs into 2 inch pieces and brush them with a teaspoon or two of vegetable oil. Combine crumbs, flour, and spices in a paper bag; add ribs and shake them in the seasonings. Spread the seasoned ribs in a greased baking dish, and sprinkle

Cousin Pat`s Kicked Up PretzelsSubmitted by Kevin Taylor, the BBQ GuruThis comes from my Cousin Pat Gill and is right up my alley! I never cared for pretzels until I ate these! Thanks Patty K.!1 (15 to 20 ounce) package pretzels1 cup vegetable oil 1 package ranch dr

Smoked AlmondsFrom the kitchen of Kevin Taylor, the BBQ Guru2 cups almonds2 tablespoons butter or olive oilFine saltMelt the butter and coat the almonds.Get the smoker to 300 325 degrees F. You want to use a very mild wood, I use apple, but any of the fruit w

Armadillo EggsFrom the kitchen of Kevin Taylor, the BBQ GuruThese are a popular item on the BBQ cook off trail. Prepare the STUFFING and the BREADING ahead of time. We cook these in the smokers and get a nice smoky taste, but grilling is just as tasty!20 jalape?o peppers/p

Deep Fry BattersFrom the kitchen of Kevin Taylor, the BBQGuruHere is the secret to successful deep frying....HOT OIL!!! You need to get that oil around 375 400 degrees F. Use a canola or some other form of veggie oil...they tend to have higher burn temps.What you want is fo

Kevi`s Fresh from the Garden SalsaFrom the kitchen of Kevin Taylor, the BBQ GuruHere is my salsa that I make. It is a "fresh" salsa which means it is uncooked. The stuff you get in the jars contains cooked tomatoes......this is a totally different taste. Currently it is