Barbecued Short Ribs


Ingredients:



3 LB Short ribs (or chicken)

2 c Chicken broth

2 c : Water, or enough to barely cover ribs



1 TB Brown sugar

1/4 c Cider vinegar



1/4 c Catsup

2 TB Tomato paste

1 TB Dry mustard

1 Ts Worcestershire sauce

1/4 Ts Ground cloves

1 Ts Chili powder

1/4 Ts Cayenne pepper





THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large
enough to hold the ribs and place over medium heat on top of the stove.



Cook until the vinegar reduces and forms a syrup with the sugar, about 8
minutes. Watch carefully, as the syrup will suddenly darken in color.



Immediately add the broth, water, catsup, tomato paste, mustard,
Worcestershire, cloves, chili powder and pepper and bring to a boil.



Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.)
Remove from heat, remove the ribs from the liquid and place covered in the
refrigerator.



Cook the liquid over medium heat until it becomes thick and syrupy.



THE NEXT DAY,

Light a charcoal grill. Place the ribs on the grill so they are not directly
over the coals and cover the grill so that smoke collects inside. If your
grill does not have a cover, improvise one out of aluminum foil.



Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs
are well heated, remove to a platter and serve. Offer any additional
barbecue sauce on the side.







Char-Broiled Shrimp




Ingredients:



3 LB Large fresh shrimp - Peeled and deveined with tails intact

1 c Olive oil

1/3 c Chopped fresh parsley

2 TB Fresh lemon juice

2 Cloves garlic - crushed

1 Ts Salt







Preparation:



Combine olive oil and remaining ingredients in a 13 X 9 X 2 inch baking
dish;



stir well; add shrimp, stirring gently;

cover and marinate in refrigerator for at least 8 hours, stirring
occasionally; remove shrimp from marinade, using a slotted spoon;



reserve marinade; place shrimp on water soaked skewers; grill over medium
hot coals 3 to 4 minutes on each side, basting frequently with marinade.



DO NOT OVER COOK. 8servings.



Posted by Chuck Ozburn.











Cattle Ranch Barbecue Sauce


Ingredients:



1/2 c vinegar

1/2 LB bacon grease or 1 cup Wesson oil

1/2 LB butter



1 TB pepper, black, freshly ground

1 TB cayenne

3 ea. onion; chopped



1 ea. Worcestershire sauce 10 oz

1 ea. ketchup, 24 oz



1 TB salt

1 TB celery salt

1 Ts garlic salt







Combine all ingredients and simmer on very low fire for at least 20
minutes.



Makes sauce for 25 lb. of meat. Excellent for spareribs.













Cowpoke Barbeque Sauce


Ingredients:



1/4 c brown sugar, firmly packed

1/4 c salad oil

2 Ts salt

1 Ts garlic powder

1 c vinegar

3/4 c lemon juice

2 c water

5oz. Worcestershire sauce

1 ea. Tabasco sauce - to taste



Combine all ingredients in saucepan.



Bring quickly to boiling point. Reduce heat and simmer ten minutes.



Cool and pour into one-quart container. (will keep refrigerated several
weeks.)











Here is a must-have recipe.



Tasso


A highly seasoned, intensely flavored smoked pork, adds a wonderful flavor
to a variety of dishes, from soups to jambalaya to pastas and seafood
dishes.



Easily obtainable in Louisiana or by mail order but fun to make yourself.
Here is Chef Alex Patout's recipe:



Ingredients:



8-10 pounds boneless pork butt

5 tablespoons salt

5 tablespoons cayenne pepper

3 tablespoons freshly ground black pepper

3 tablespoons white pepper

2 tablespoons paprika

2 tablespoons cinnamon

2 tablespoons garlic powder or granulated garlic

Preparation:



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.



Kit Anderson



Bath, Maine





G'Day

Yesterday, someone wanted a lamb recipe. If there's one thing that's in
abundance down here in New Zealand, it's lamb. Here's one of my favorite

recipes:



Marinate a boneless leg of lamb in:


1/2 cup lemon juice

1/2 cup oil

1/2 cup white wine

1 teaspoon crushed garlic

1 teaspoon salt

1 teaspoon dried rosemary

1 teaspoon pepper

1 tablespoon red pepper flakes



Marinate in the fridge for a good long while. A week isn't too long. Grill

in a Webber kettle with the lid on and the vents almost closed, 15-20
minutes

on each side.



A leg of lamb is great for a crowd. Because the thickness is quite uneven,
some parts will be well done while others are medium rare. Who says you
can't please all the people all the time!



Another excellent preparation for lamb is a Binghamton New York favourite

called "Spiedies":



2 pounds cubed lamb



Marinade in:



2 teaspoons each salt and pepper

1 teaspoon parsley

1 tablespoon dried oregano

2 tablespoons fresh basil (use 1 tablespoon dried)

1 teaspoon crushed garlic

1 medium onion, chopped

1/4 cup vinegar

1 cup oil



Throw all the marinade ingredients in a blender and blend until smooth.

Marinate the lamb at least overnight (but a week isn't too long). Thread on

skewers and grill over charcoal. Excellent!





Brisket Marinade


Ingredients:





1 TB Garlic salt

1 TB Pepper

1 Ts Onion salt

1/2 c Vinegar

1/2 c Worcestershire sauce



Marinade brisket (app. 10 lb..) in sauce for 12 hours prior to cooking.







Beer Marinade for Beef


Ingredients:



2 can Beer (12 oz or 10 oz cans)

2 Ts Salt

1/2 c Olive oil

1 Ts Ground cayenne pepper

1 TB Wine vinegar

1 TB Prepared horseradish

1 Ts Onion powder

2 TB Lemon juice

1 Ts Garlic powder





Mix all ingredients together and use as a marinade. Then use as a basting
sauce for the meat while it cooks.











Marinade and Basting Sauce
for Brisket of Beef




Ingredients:



3 c Dry red wine

1 c Olive or peanut oil

2 TB Wine vinegar

2 Ts Onion powder

1 Ts Garlic powder

3 Ts Salt

3 TB Poupon mustard

2 TB Prepared horseradish

2 Ts Ground cayenne pepper





Preparation:





Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible. Also,
use this marinade as a basting sauce.



Some people may find Justin's 3 cups of dry red wine a little bit too much
for their taste. No problem, use as much as you like in the sauce, and drink
the rest. Sure won't go to waste.





From Justin Wilson's "Outdoor Cooking With Inside Help"