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Post by Lady PP on Jul 30, 2005 12:19:15 GMT -5
Diddy-Wa-Diddy Mop and Basting Sauce 1/4 ts Black pepper 1/4 c White vinegar 1/4 ts Salt 1 c Grape juice 1/2 ts Hot pepper sauce Combine all ingredients in a jar. Tighten lid and shake until blended. This sauce may also be served at room temperature or heated. "This is a simple flavor enhancer", Remus tells me. "It's thin enough to read today's headlines through....but not so thin that a politician can." Remus Assures me that this authentic sauce can be used as a mop during cooking and as a dip after your meat has been taken off the grill. Grab more free recipes at recipe-directory.net
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Post by Lady PP on Jul 30, 2005 12:22:30 GMT -5
Down Home Barbecue Sauce 1/3 c Worcestershire sauce 2 tb Brown sugar 1 cn Condenced tomato soup 3 tb Vinegar 1 sm Onion chopped 1 tb Horseradish sauce Combine all ingredients simmer for ten minuters. Store in refigrator. Grab more free recipes at recipe-directory.net
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Post by Lady PP on Jul 30, 2005 12:27:03 GMT -5
Tasso 1 10 pound boneless pork butt 3 tb White pepper 5 tb Salt 2 tb Paprika 5 tb Cayenne pepper 2 tb Cinnamon 3 tb Freshly ground black pepper 2 tb Garlic powder Recipe by: Alex Patout (Contributed by Kit Anderson) Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days). Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well. Grab more free recipes at recipe-directory.net
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Post by Lady PP on Aug 5, 2005 12:32:03 GMT -5
Chicken Breasts with Spicy Rub by Peter Lenkefi 4 ea Chicken breasts 2 ts Vegetable oil ------------rub------------- 2 tb Ground cumin 2 tb Paprika 2 tb Brown sugar 1 tb Black pepper 1 ts Curry powder 1 ts Cayenne 1 ts Salt 1/2 ts Five spice powder 1 tb Dijon mustard 1 tb Red wine vinegar 1 tb Vegetable 2 ea Cloves garlic, minced Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer). Grab more free recipes at recipe-directory.net
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Post by Lady PP on Aug 5, 2005 13:00:06 GMT -5
He Man Barbeque Sauce by Peter Lenkefi 2 1/4 c Ketchup 1/2 ts Garlic powder 2 1/4 c Water 2 ts Worcestershire sauce 2 ts Instant beef broth or cubes 2 ts Liquid hot pepper 1 1/4 ts Dry mustard 3 tb Brown sugar 1 tb Chile powder 1 tb Lemon juice 1 ts Black pepper 1/2 ts Liquid smoke 1/4 ts Cayenne powder Bring all ingredients to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. If not using immediately, cool and refrigerate. Will keep several weeks. May be frozen in an ice-cube tray and stored as cubes. Makes 1 quart. Grab more free recipes at recipe-directory.net
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