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Barbecue Primer: Just Smoke It. *reprinted with permission of Rich Davis & John Sprengelmeyer What is barbecue? Why is life? Where is that smell coming from? My adoptive Earth-parents are terrific cooks. Yet, they never read a single recipe book! I think it was because they were too busy cooking. They claim it is because they are illiterate. Whatever. I believe that you learn more by cooking than by reading. Like Pa always said, "Your Ma and I learn best by the mistakes we make. And you are no exception." I think he means that cooking, like life itself, is unfair and filled with regrets. You'll never become a great cook by ordering carry-out. You have to disappoint many invited guests before you begin to grow as a cook and as an accomplished excuse-maker. I will provide a few basic "How To" tips about barbecue. But be forewarned, not until you singe most the hair off your exposed limbs and face will you earn the title "Backyard Chef". Here we go: If you are still awake, proceed to the recipes: Use with pork, chicken or seafood. 1/3 Cup Gulden Spicy Brown Mustard Marinade thawed meat for one hour. Best when grilled or broiled.
Chicken, Pork, Seafood 1/2 Cup Fat Free Hidden Valley Roasted Garlic Italian Dressing. (This has sugar in the ingredients.) Marinade thawed meat one hour. Best when grilled or broiled.
Pork, Chicken, Seafood, Beef 1/4 Cup Trappey's Red Devil Cayenne Pepper Sauce Marinade thawed meat one hour. Best when grilled or broiled.
16 ounce can Black Beans, Drained Mash beans until smooth. Melt margarine in a large skillet. Add the mashed beans and fry beans until they begin to thicken. Stir repeatedly. Slice and add the cheese. Add the remaining ingredients and stir. The mixture is ready when the cheese is completely melted.
6 Ripe Avocados, Mashed Mix all the ingredients, except the chips, and refrigerate until thoroughly chilled.
1/4 cup Butter In a small skillet, melt butter and sauté` artichokes, onion and pre-cooked chicken. Slowly stir in flour. Place into lightly greased Crock Pot or large pot. Stir in the remaining ingredients. Cover and cook on the "High" setting. Stir occasionally until the cheese is completely melted. Turn to the "Low" setting and cover until ready to serve. Serve hot with chips.
3 eight ounce packages Cream Cheese Note: To make Clam Kiddlehopper Dip, substitute clams for crab meat. Combine all ingredients in lightly greased Crock Pot. Cover and cook on "High" setting until cheese begins to melt. Stir to ensure smooth consistency. Cover and cook until cheese has completely melted. Milk can be added if too thick. This can also be done with a conventional pot. Stir frequently to insure a smooth consistency.
2 lb. Medium-Size Shrimp, in shell Boil shrimp in 18 ounces barbecue sauce and 1 1/2 quarts water. Add shrimp when water is at full boil. Cook the shrimp for ten minutes after the water begins to boil again. Drain water. Refrigerate shrimp. When cool, peel and de-vein shrimp. Mix 1 cup barbecue sauce, 1/4 cup horseradish and the juice of 1/2 lemon. Arrange shrimp in bowl and serve with cocktail sauce.
2 Cans Pork and Beans (30 oz.), Drain In a large pot, fry the bacon until done. Cut the bacon in the pan. Add the onions and sauté until clear. Add the remainder of the ingredients and bring to a boil. Reduce heat and simmer for 30 minutes.
1/3 cup Creamy Italian Dressing Mix the ingredients. Pour over cabbage in the amount desired.
1 Bunch Fresh, Thin Asparagus Marinate Asparagus for 3 hours in the ingredients listed above. Grill over hot coals for 3-5 minutes.
6 Plump, Red, Home-Grown Tomatoes Slice tomatoes and layer desired amount of red onions. Top with cheese, black pepper, anchovies and Italian Salad Dressing.
2 1/2 lb. Baby Red Potatoes Wash, then cube the potatoes. Let the potatoes soak in cold water for 15 minutes. Wash and chop the green onions, discarding the unusable green tops (top one inch) and white bottoms (just above the root). Drain the potatoes. Place the potatoes in a microwave-safe 2 quart casserole dish. Add the chopped green onions, cayenne pepper sauce and the melted butter. Cover the dish and microwave on "High" 12 minutes. Stir the potatoes and cover. Microwave on "High" for another 12 minutes. Stir and serve.
1 lb. Sirloin Steak, Chopped In a large soup pot, brown sirloin chunks in butter. Add vegetables and sauté. Slowly add the flour. Let the mixture of steak, butter and vegetables absorb the flour. Add the remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 45-90 minutes.
1/4 cup Butter In a large soup pot, melt the butter. Slowly add the flour to make a roux. Slowly add the milk. Simmer until thickened. Combine the onions, mushrooms, celery, chicken base and white wine. Simmer until tender. Add the vegetables and broth to the milk base. Add the cheddar cheese.
Rump Roast, Netted Marinate the Beef Rump Roast for 6-8 hours. Can be cooked in an oven or smoker. Cook in an oven at 325 degrees until the center of the roast reads 140 degrees. This will depend on the size of the roast. Use a meat thermometer and check after 75 minutes. Same applies in a smoker, except you might want to cook the roast at a lower temperatureŠsay 225 degrees. Again, cook until the internal temperature of the roast reaches 140 degrees.
1 lb. Pork Sausage Cook meat in large soup pot and a few tablespoons of the water until the pork is no longer pink. Add the onions, peppers and tomatoes. Sauté. Add the remainder of the ingredients and cook on low heat for 2-3 hours.
1 1/2 lb. Ground Chuck Except for the beef broth, mix all the ingredients in a large mixing bowl. Use only 3/4 cup Crackers. Mold into a loaf and place in a shallow baking pan. Spread remaining crackers on the loaf. Pour the beef broth on the bottom of the pan. Place in a 350 degree pre-heated oven. Bake for 90 minutes. Baste occasionally.
2 lb. Fresh Hamburger Mix all ingredients together. Form into patties and grill.
4 Medium-Sized Chicken Breasts Grill the chickens on both sides until half-cooked. Place the half-cooked chickens in a skillet with the other ingredients. Cook until the chicken ] is done. Remove the chickens. Boil down the mixture until it thickens and pour over the chicken breasts.
3 cups White Sugar Combine the chocolate, milk, Bailey's and sugar. Cook over a medium heat until the mixture begins to boil. Continue to stir frequently and cook until the mixture thickens. Remove from heat and stir in the butter. Pour into an ungreased bowl and let cool. Drop spoonfuls of the fudge on wax paper. Chill.
2 Sticks Unsalted Butter, Softened In a large mixing bowl, blend the butter and sugar with an electric blender. Melt the chocolate chips in a Pyrex cup in a microwave at medium-low for 20 seconds. Stir and repeat until the chocolate is melted. Add the melted chocolate, Bailey's and vanilla to the blended mixture of butter and sugar. Mix. Slowly add the egg-whites while beating the mixture on a medium setting. Whip for at least 5 minutes. Pour the mousse into a pre-baked chocolate pie shell. Chill. Garnish with whipped cream. You may use a pasteurized egg substitute instead of the egg-whites, if desired.
1/4 cup Meyer's Dark Rum Combine all ingredients. Marinate thawed chicken or turkey breasts one hour. Do not over-marinate meat. The mixture is as strong as the Captain's breath. Best when grilled.
1/4 cup Toasted Sesame Oil This marinade is great with lamb chops, leg of lamb, lamb ribs, etc. Marinade meat for one hour. Best when grilled or smoked.
1/2 cup Italian Dressing Marinate carefully chosen Butt Steaks for 1-2 hours. This cut of meat is also called top sirloin. Of course, this meat tastes best when grilled.
1/4 cup Ground Black Pepper Combine all ingredients and rub on brisket, prime rib or any other beef roast. It is absolutely meant to be used on meats that are cooked in a smoker. The thicker the application of the rub, the hotter the meat after it has been smoked. This is a delicious and spicy seasoning.
1/4 cup Balsamic Vinegar Combine all ingredients and marinate chicken or turkey breasts one hour. You guessed it, this marinade is best when the meats are grilled.
Whole Roasting Chicken Place the chicken and the marinade and the chicken in a bowl so the chicken can be turned and basted several times. The chicken should marinate in the refrigerator between three and six hours. Baked or smoked, the chicken will turn out great.
1 lb. Fresh Tuna Marinate Tuna for 30-45 minutes. Grill. Top with a salsa made of: 4 Plum Tomatoes, Seeded and Chopped This combination, unlike the marriage, is worth the trouble.
8 oz. Cream Cheese Combine the cheese, ham, dressing, bacon bits and pimentos. M*A*S*H and mix until smooth. Chill until firm. Shape into a ball, log or any other shape you wish and roll (the ball) in the almonds.
1 1/2 lb. Ground Beef Brown meat in skillet. Drain excess grease from pan. Mix all ingredients in a pot. Cover and cook over low heat for two hours. Top with grated jalapeno cheese when served.
1/3 cup White Wine Combine all ingredients for a mild and flavorful marinade for chicken, pork or seafood. Marinate meat 1-2 hours. Best when grilled.
3 slabs of Babyback Ribs, Remove membrane on back of ribs. Combine the Mustard, Cola, Pepper and Garlic Salt. Apply liberally on both sides of thawed ribs. (c)1998 | ||||||||||||||||||||||||||||||||||||||
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