Barbeque Beef Sandwiches 2

March 16th, 2011
  • 4 pounds boneless beef chuck
  • 2 cups water
  • 1 onion stuck with 3 whole cloves
  • 2 bay leaves
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried mustard
  • 1 cup ketchup
  • 2 tablespoons cider or white vinegar
  • 2 tablespoons Worcestershire sauce

Place meat, water, onion, bay leaf in pressure cooker
Cook 30 minutes
Allow vent to cool down on its own (or, if preferred, double the amount of water and simmer in a heavy saucepot until tender, about 3 hours)

Meat Patties Barbecued

March 16th, 2011
  • 1-1/4 lb ground meat
  • 1 egg
  • 2 tb finely chopped onion
  • 2 tb finely chopped green pepper
  • 1 tb soy sauce
  • 1 tb tomato ketchup
  • 2 tb half-half
  • 1 tb cornstarch

    Sauce 1:

  • 1/2 c ketchup
  • 1/4 c water
  • 1 tb lemon juice

    Sauce 2:

  • 1 tb brown sugar
  • 1 tb worcestshire sauce
  • 1 ds hot pepper sauce

Stir to blend well
Add dash salt and black pepper
In a large mixing bowl combine ground meat, egg and onion
Add green pepper, soy sauce, and ketchup

Cornish Hen BBQ

March 16th, 2011
  • 2 ts Salt
  • 1/4 c Vinegar
  • 1/4 c Lemon juice
  • 1/4 c Oil
  • 1-1/4 c Worcestershire
  • 2 tb Chopped onion
  • 1 ts Paprika
  • 1/2 c Brown sugar
  • 1/4 c Ketchup

Brush each Cornish hen with butter and place on vertical roaster
Mash garlic and salt together in a bowl
Combine with remaining ingredients

Set Cornish upright on grill over coals and cover barbecue grill
Brush with sauce every 10 minutes for about 45 minutes or until tender

Barbecue Beef Sandwiches

March 16th, 2011
  • 3 pound beef rump roast 
  • 3 tablespoon flour 
  • 15 oz tomato sauce 
  • 1/2 cup onions, chopped 
  • 1/3 cup brown sugar, packed 
  • 2 tablespoon lemon juice 
  • 1 tablespoon beef instant bouillon 
  • 2 teaspoon chili powder 
  • 1 each garlic clove, chopped fine 
  • 1 teaspoon dry mustard 
  • 1  hamburger buns    

Rub flour into roast
Place in bottom of crockpot and add remaining ingredients, except buns
Cook on low for about 14-16 hours
Serve over buns

Baby Spinach Salad with Grilled Onions & Tomato Vinaigrette

March 16th, 2011
  • 1-1/2 tb Tomato paste
  • 1 tb Tamarind pulp
  • 1/2 tb Shallots; chopped
  • 1/4 c Sherry vinegar
  • 1-1/4 c Olive oil
  • 1/4 ts Kosher salt
  • 1 ds Black pepper
  • 1 Red onion
  • 1-1/2 tb Balsamic vinegar
  • 6 c Spinach

Preparation Time: 0:30

FOR THE DRESSING:
Place the tomato paste, tamarind pulp, shallot, and vinegar in a blender an mix well
Slowly add the oil a drop at a time at first and then in a slow steady stream until it is all incorporated
Add the salt
Can be kept in th refrigerator for 1 week

Carolina Pork Barbeque

March 16th, 2011
  • 1 pork butt (shoulder)
  • 1 gal cider vinegar
  • 10 ozs Worcestershire sauce
  • 6 ozs chili sauce
  • 1-1/4 ozs crushed red pepper flakes

Mix all sauce ingredients together
Use as a basting sauce for the meat

The pork has to be barbecued – cooked long and slow over a real wood fire, preferably hickory or oak (if you do not like the burping hickory gives you)

The cooking temperature should be around 220 degrees. It takes at least 1-1/2 hours per pound, or until internal temperature reaches 150-160 degrees. Needless to say, this is difficult to accomplish in the average backyard Weber kettle, although it can be done.

Broiled Or Grilled Fish with Black Bean Salsa

March 14th, 2011
  • 1 ea 15-16oz. can black beans
  • 2 ea Oranges; peeled,chopped
  • 1 ea Tomato; seeded,chopped
  • 1/2 c Cilantro; fresh,chopped
  • 1 ea Jalapeno pepper; lg, minced
  • 1 1/2 tb Lime juice; fresh
  • 1 tb Olive oil
  • 1 ea Avocado;peeled,chopped
  • 4 ea 6oz. red snapper fillets
  • 1 x Olive oil
  • 1 x Lime juice, fresh
  • 1 x Cilantro,chopped

Combine first 7 ingredients in medium bowl
 - Jalapeno should be seeded, but not deveined
 - Black Beans should be drained and rinsed

BBQ Beef Ribs with Soul

March 14th, 2011
  • 5 lb Beef short ribs
  • 3 c Black Jack BBQ Sauce

Place ribs in a flat pan or dish
Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork
Marinate 8 hrs. turning once

Remove ribs from marinade and brush off excess sauce to avoid burning
Broil or cook over coals for 10 minutes
Brush with marinade and cook 4-5 minutes more

Heat remaining sauce and serve with ribs
Ribs may be cooked in a covered pan in a 350 deg. oven for 1-1/2 hours if desired

Red Devil Rub

March 14th, 2011

For use with Beef, Chicken, Pork, or Fish

  • 1/4 c Dijon mustard with seeds
  • 2 t Olive oil
  • 1/4 c Finely slivered fresh basil
  • 1/2 t Freshly ground pepper
  • 1/4 t Cayenne pepper

Combine all ingredients in a bowl
Mix thoroughly
Makes about 1/2 cup

Kansas City BBQ Sauce

March 14th, 2011

This is a great recipe for Kansas City Barbeque Sauce

  • 1 ts Salt
  • 3 c Canned beef broth
  • 1/4 c White vinegar
  • 1/2 c Worchestershire sauce
  • 1 c Tomato paste
  • 1/2 c Brown sugar
  • 1/2 c Honey
  • 1 tb Chili powder
  • 3 tb Paprika
  • 1 tb Sage
  • 1-1/2 ts Cayenne pepper
  • 1 ts Tumeric
  • 3 cl Garlic, crushed

Blend all together in a large saucepan and simmer for 1 1/2 hours

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