1 onion; chopped
2 cup orange juice
4 cup catsup
1/2 cup fresh lime juice
1 1/ c cider vinegar
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoon dry mustard
2 tablespoon crushed red pepper
2 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoon tabasco
2 tablespoon tamarind paste, available at indian and at oriental and some grocery stores.
2 tablespoon honey
2 1/2 sticks butter
Add the onion and 1/2 cup of the juice to a blender and puree until smooth. Transfer to a medium-size saucepan. Add the remaining ingredients to the saucepan and bring to a boil. Simmer for 25 to 30 minutes. Set aside to cool. Sauce keeps two weeks in fridge.
Bean Dip
18 oz canned refried beans
1/2 cup spicy barbecue sauce
1 teaspoon ground cumin
1 teaspoon white pepper
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
dash kosher salt
Place beans in a bowl and whisk until smooth. Stir in remaining ingredients. Serve with tortilla chips.
Pork Spare Ribs
pork rib 5lbs
salt and pepper to taste
Tomato Barbeque Sauce:
1 cup tomato ketchup
1/2 cup sugar
1/2 cup vinegar
Note: Make more sauce if you need more sauce.
Salt and pepper pork ribs. Barbeque ribs on coals until ready. Then baste with the sauce.
Mix sauce well. Remove ribs from the coals and quickly apply the tomato basting sauce, using a barbeque brush, covering the whole rib on both sides. Return ribs to coals and continue barbequeing each side for two minutes only.
Remove, cut and serve. The tomato barbeque sauce should be applied to the ribs after they have been barbequed to perfection, and each treated side barbequed for only 2 minutes more after applying the tomato basting sauce. This is the secret of perfectly barbequed pork spareribs: if the sauce is applied whilst the meat is still raw, or if a side is facing the coals for more than 2 minutes after brushing on the tomato basting sauce, the tomato in the sauce tends to turn to charcoal.
An Indonesian BBQ Sauce
2/3 cup corn syrup (dark)
1/4 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup cider vinegar
1/4 cup sliced green onions
1 garlic, clove
1 teaspoon ginger
1/2 teaspoon crushed dried red pepper
Mix thoroughly and allow flavors to blend for at least one hour.
Beef Brisket
3/4 cup water
1/2 cup worcestershire sauce
2 tablespoon vinegar
2 teaspoon beef bouillon, granules
1 teaspoon mustard, dry
1 teaspoon chili powder
1/2 teaspoon red pepper, ground
2 garlic cloves, minced
2 1/2 lb beef brisket
1/2 cup catsup
2 tablespoon brown sugar
2 tablespoon margarine, or butter
For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve 1/2 c. liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit crockery. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. For sauce, in a small sauce pan combine 1/2 c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.
Roasted Corn
3/4 cup butter softened
1 1/2 tablespoon lemon juice
1/4 teaspoon freshly grated nutmeg
1 single dash of tabasco
1 1/2 tablespoon minced parsley
2 1/2 tablespoon minced green onion
1/2 teaspoon salt and pepper
1 single dash of worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.
Garbanzo and Tofu BBQ
2 can garbanzo beans, drained
1 pkg mori-nu 1% tofu cut up
1 16 ounce can whole tomatoes,
mashed up
1/2 teaspoon cinnamon
4 cloves garlic, minced
1 onion, cut up
1/2 bottle barbeque sauce
Sauté the garlic and onion in the barbeque sauce. Add the tomatoes making certain they are all mashed up. Add the cinnamon. Add the garbanzo beans and last the tofu and heat well. Mix it all up and enjoy.
Ginger Salmon
Marinade:
1 cup orange juice
1 tablespoon soy sauce, low sodium
2 teaspoon dijon mustard
1 tablespoon grated ginger root, fresh
1 salmon fillet or steaks, or salmon steaks
Blend together and pour into shallow glass pan.
Add either salmon filet or salmon steaks and marinate for 30-60 minutes.
Grill on hot barbeque until fish just flakes.
The Marinade keeps the salmon moist.
Kahlua Baked Beans
1 lb dried navy beans, picked over, rinsed
1/2 lb bacon slices, cut in pieces using scissors
2 cup onion; finely chopped
1 12-oz bottle chili sauce
1/2 cup tomato-based barbeque sauce, preferably smoked
1/2 cup kahlua
1/2 cup strong brewed coffee
1/4 cup dijon mustard
1/4 cup unsulfered molasses
2 tablespoon thick, spicy steak sauce, such as heinz 57
2 tablespoon tabasco sauce
1 teaspoon salt
Soak the beans in lots of water to cover overnight. Drain.
In a large pot, cover beans generously with fresh cold water. Set the pot over medium heat and bring the water to a boil, then lower the heat and simmer, uncovered, stirring once or twice, for 1 hour or more, until the beans are very soft but still holding their shape. (The beans should not be salted at the initial cooking stage, as salt will toughen the beans.) Drain, reserving 1 1/2 cups of the bean cooking liquid.
Cook the bacon in a large skillet until crispy. Remove the bacon from the pan and pour off all but 1 tablespoon of the fat. Add the onions and cook until softened, about 5 minutes.
Combine the beans with 1 1/2 cups cooking liquid, bacon, onions, chili sauce, barbeque sauce, Kahlua, coffee, mustard, molasses, steak sauce, Tabasco and salt. Transfer to a heavy 5 quart nonreactive casserole or Dutch oven with a tight-fitting lid. Bake in a preheated 350°F oven for 30 minutes.
Remove the lid, stir the beans and continue baking, uncovered, 30 minutes. Stir and continue baking 40 minutes, until beans are very thick. Stir occasionally.
Note: The beans can be cooled, covered and refrigerated; reheat the next day on a medium-low burner.
Beef Kabobs
2 1/2 lb boneless beef; top round, trimmed and cut into 1 1/2 cubes
2 tablespoon olive oil
2 tablespoon lime juice
1 tablespoon chile powder
1 teaspoon cumin, ground
2 cloves garlic, minced
Prepare a hot charcoal fire. In a large bowl, combine beef cubes with remaining ingredients, tossing to coat evenly.
Thread meat on skewers and grill, turing several times, four to six inches above ashed coals until meat is browned outside and tender, pink and juicy inside, about 10 minutes.
Note: If you are using bamboo skewers, soak the skewers in water for one hour or longer to prevent burning.
Shredded Barbeque Beef
1 boneless beef chuck; about 4 pounds
3 tablespoon cooking oil, divided
2 onions; chopped
1 cup ketchup
1 cup beef broth
2/3 cup chili sauce
1/4 cup cider vinegar
1/4 cup brown sugar, packed
3 tablespoon worcestershire sauce
2 tablespoon prepared mustard
2 tablespoon molasses
2 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
a dozen-ish kaiser rolls
In a dutch oven, brown chuck roast in one tablespoon of oil. In another saucepan, saute onions in remaining oil until tender. Add remaining
ingredients (except rolls), and bring to a boil. Reduce heat, simmer,
uncovered, for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325°F for 2 hours. Turn the roast and bake for two more hours. Remove roast from sauce and shred with a fork. Return shredded
meat to sauce. Serve on Kaiser rolls.
Serves 8-12.
Chuck N' Beans
1 lb ground chuck
1 large onion, diced
1/2 lb bacon, diced
1/2 cup catsup
1/2 cup brown sugar
2 tablespoon vinegar
1/2 teaspoon salt
16 oz can of pork and beans
16 oz can of kidney beans,
drained
16 oz can of green baby limas,
drained
Brown diced onion, bacon, and ground chuck. Mix Catsup, brown sugar, vinegar, and salt together and then add to meat mixture. Add pork and beans, kidney beans, and green baby limas to the meat mixture. Bake 1 hour at 350°F. Bake in a covered baking dish.
Beef Ribs
3 lb beef short ribs
1/2 cup chopped onions
1 tablespoon margarine
1/2 teaspoon pepper
4 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon paprika
4 teaspoon worchestershire sauce
1/2 cup catsup
1/4 cup white vinegar
1/4 cup water
Sauté onions in margarine and add remaining ingredients. Simmer 30 minutes. Baste ribs with sauce and bake at 350°F for 2 hours. Drain off fat, baste again and bake at 300°F for 1 hour.
BBQ Ham
5 lb ham; sliced
1 1/2 cup catsup
1/2 cup onion; chopped
1/2 cup green pepper, chopped
1/4 lb margarine
6 teaspoon brown sugar
6 tablespoon mustard with horseradish
1 teaspoon worcestershire sauce
Mix all ingredients except ham. Simmer sauce for 15 minutes. Add ham and simmer 1 hour. Serve on buns. Serves 10-15.
Grilled Trout
6 fresh cleaned trout
1 or 2 tbls. dried rosemary
3 oz soft butter
2 teaspoon dried mint leaves
2 teaspoon dried thyme
1 scant tsp. dried sage
1 or 2 tsp. coarse sea salt
6 grinds black pepper
Put one sprig or generous shake of rosemary down the middle of each fish. Chop all the other herbs & seasonings & mash them into the soft butter. Use this to coat the fish generously on each side. Griddle, barbeque or grill it for 4-5 minutes on each side or till the skin is well browned & the flesh flaking off the bone. Baste now & then with the butter which runs off. Serve at once with lot of fresh bread & a salad or a simple green vegetable.
Slaw
1 lg. cabbage, shredded
1 med. green pepper, remove skin with a potato peeler, chopped
1 med. onion, chopped
1 c. celery, chopped
Sprinkle raw vegetables with 3/4 cup sugar and 1 teaspoon salt. Set aside.
In a small pan heat the following.
1 c. vinegar
3/4 c. vegetable oil
1 tsp. dry mustard
1 tsp. celery seed. Mix thoroughly.
Cool and pour over the vegetables. Put in a glass container and seal. Put in the refrigerator 4 to 6 hours. Keep up to 15 days in refrigerator.
