• BBQ for Daniel 3

    From Carol Shenkenberger@1:275/100 to All on Sat Jun 29 13:43:27 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Bbq Pork (Cha Siu)
    Categories: Chinese, Misc, Pork
    Yield: 1 Servings

    1 lb Lean; tender pork in one
    -piece
    1/4 c Chicken stock
    1/4 c Soy sauce
    1/4 c Brown bean sauce
    2 tb Chinese cooking wine
    2 tb Garlic; finely chopped
    6 dr Red food coloring (optional)

    1. Mix stock, soy sauce, brown bean sauce, cooking wine, chopped
    garlic, and food coloring. Pour over pork.

    2. Marinate 3 hours at room temperature or overnight in the
    refrigerator.

    3. Preheat oven to 500F. 4. Place pork on rack over drip pan in oven,
    reduce heat to 350F, and roast for 1 hour.

    Notes: Yield - 1 lb

    Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to
    recipelu-digest Volume 01 Number 226 by RecipeLu
    <recipelu@geocities.com> on Nov 09, 1997

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Bbq Ribs 1991 World Bbq Contest Winner "Memphis in May"
    Categories: None
    Yield: 1 Servings

    MMMMM--------------------------DRY RUB-------------------------------
    4 ts Paprika
    2 ts Salt
    2 ts Onion powder
    2 ts Ground black pepper
    1 ts Cayenne

    MMMMM---------------------------SAUCE--------------------------------
    6 tb Salt
    6 tb Black pepper
    6 ts Chili powder
    4 c Ketchup
    4 c White vinegar
    4 c Water
    1 lg Yellow onion; diced
    1/2 c Sorghum molasses

    DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle
    rub liberally on ribs. Allow to stand 20 to 30 minutes at room
    temperature until rub appears wet.

    RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using
    hickory chips for flavor. Cook ribs, bone side down at 230 degrees
    for 2 hours using indirect heat. Turn and cook 1 more hour. During
    last 15 minutes, baste with BBQ sauce diluted by 1/2 with water.
    Serve ribs with warm undiluted sauce on the side.

    BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan.
    Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours,
    stirring every 10 minutes or so. Pour into sterilized jars, seal and
    let stand for 2 to 6 weeks before using.

    MMMMM

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)
  • From Carol Shenkenberger@1:275/100 to All on Sat Jun 29 13:44:26 2024

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Bbq Smoke-Grilled Salmon
    Categories: Barbecue, Salmon
    Yield: 4 Servings

    1 ts Grated lime rind
    1/4 c Lime juice
    1 tb Vegetable oil
    1 ts Dijon mustard
    1 pn Pepper
    4 Salmon steaks, 1-inch thick
    -[1-1/2 lb]
    1/3 c Toasted sesame seed [optl]

    In shallow dish, combine lime rind and juice, oil, mustard and
    pepper; add fish, turning to coat. Cover and marinate at room
    temperature for 30 minutes, turning occasionally.

    Reserving marinade, remove fish; sprinkle with sesame seed. Place on
    greased grill directly over medium heat. Add soaked wood chips. Cover
    and cook, turning and basting with marinade halfway through, for
    16-20 minutes or until fish flakes easily when tested with fork.

    Per serving: about 225 calories, 30 g protein, 10 g fat, trace
    carbohydrate.

    Source: Canadian Living magazine [Jul 95] Presented in an article by
    Margaret Fraser "More From Your Barbecue: Smoky Grilling"
    [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342

    From: "Paul A Meadows" <PA_Meadows@msn.com>

    Date: Sat, 14 Dec 96 22:03:08 UT

    MMMMM

    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Bbq'd Whole Hog Recipe
    Categories: None
    Yield: 1 Servings

    1 Dressed pig; 75 to 100 lb
    1/2 lb Salt
    30 lb Charcoal divided

    MMMMM-------------------------BBQ SAUCE------------------------------
    1 ga Vinegar
    3/4 c Salt
    2 tb Red pepper
    3 tb Red pepper flakes
    1 c Firmly packed brown sugar or
    -1/2 cup molasses

    << From "The Southern Heritage All Pork Cookbook"

    Split backbone to allow pig to lay flat, being careful not to pierce
    skin. Trim and discard any excess fat. sprinkle salt inside cavity.
    set pig aside. Place 20 lbs charcoal in pork cooker. pour 1 qt.
    charcoal lighter fluid over top, and ignite. Let burn until charcoal
    has turned ash-grey. Place heavy gauge wire, about the size of pig,
    over pork cooker. 13 inches from coals. Place pig flat, skin side up,
    on wire surface. Close lid of cooker; cook at 225 deg. for 6 hours,
    adding additional lighted coals as needed to maintain temperature in
    cooker. Place a second piece of wire over pig, sandwiching pig
    between the 2 layers of wire. Turn pig over; remove wire from top.
    Insert meat thermometer in thigh; do not touch bone. Baste meat with
    BBQ sauce; pour sauce in rib cavity to measure 1 inch. close pork
    cooker lid; cook at 225 for 2 hours or until meat thermometer
    registers 170 deg. and no pink meat is visible when hams and
    shoulders are cut. Slice and chop meat or allow guests to pull (pick)
    meat from bones. Serve with BBQ sauce. Yield: 70 servings. NOTE: Meat
    may be cooked and frozen for up to 3 months.

    BBQ SAUCE: Combine all ingredients; mix well. allow to stand 4 hours
    before using. Yield: about 1 gallon. Posted to bbq-digest V5 #533 by
    DBrophy627@aol.com on Sep 16, 1997

    MMMMM

    xxcarol
    --- SBBSecho 2.11-Win32
    * Origin: Shenks Express (1:275/100)