North Carolina: Eastern Style Slaw


Ingredients:



6 ea. Medium heads (about 36 cups) Cabbage, finely shredded

1 1/2 c Green onions, sliced

1 1/2 qt Mayonnaise or salad dressing

3/4 c Vinegar

3 TB Celery seed

2 TB Salt (or to taste)



Combine cabbage and onion in a large bowl.



In a smaller bowl, blend mayonnaise, sugar, vinegar, celery seed and salt.



Mix well and drizzle mayonnaise mixture over cabbage mix.



Toss lightly to coat well.



Refrigerate until serving.



Source: North Carolina Pork Producers Association.









Bourbon Marinade


1/4 c Bourbon

1/4 c Soy Sauce

1/4 c Dijon Mustard

1/4 c Brown Sugar

1 ea. Small onion, chopped fine

1/4 Ts Garlic powder

1 dash Worcestershire Sauce





Combine all ingredients in a small bowl, mix well and refrigerate.



Use this marinade on all types of meat, chicken, fish, vegetables, etc.







This is the tenderloins recipe I promised yesterday. Anyone with a digital
probe thermometer should give this a try. The probe really makes this a
snap, so darn easy. If you don't have a probe, a standard meat thermometer
is fine too, it just takes a little more attention to check it now and then.



Pecan Smoked Tenderloins


1 pound pork tenderloin

1/2 cup soy sauce

2 cloves garlic, minced

1 tablespoon grated fresh ginger OR 1 teaspoon dry ginger

(or 5-6 slices ...easier to pick out)

1 tablespoon sesame oil

1/4 cup honey

2 tablespoons brown sugar



Combine all ingredients in a shaker and shake like the dickens.



I like to use whole fresh ginger sliced into pieces 1/8-1/4 inch thick. That
way I can remove them before grilling. I am not a big ginger fan, thus my
slicing idea. I really think ginger can over power milder woods too.
However, if you like ginger then go for the grated ginger.



Marinate for at least 2hrs. or longer. I like overnight.



Start your fire and put on your smokin' wood, I like pecan for this but use
what you prefer. Any flavor should be fine.



Sear over direct heat for about 5-8 min. On a gas grill reduce the heat to
medium and move to *indirect* heat for about 35-40 min. (That simply means
to leave one side's burner ON and put the meat on the other, OFF, side.)



For charcoal grills, still do indirectly, but just go with the flow. If
you're using a kettle type cooker and have the coals piled up high, watch
your meat thermometer. Actually, watch your thermometer whatever you do.



Exact times are not really needed if you use a thermometer. The digital
probe thermometer is made for this kind of recipe. Set the temp watch for
155 temp. and go about your business.



Tenderloins go from perfect to dry rather quickly. They are easy if you just
watch the internal temperature closely. Cook them to an internal
temperature of 155 deg. then transfer the loins to foil for 10 min. The
tenderloins will complete their cooking to 160deg. in the foil. The
internal temp. of 160 is perfect to produce moist tender tenderloins. Great
tasting. Be careful not to spill the juices that will pool in the foil. Pour
this juice over the loins in your serving plate.



Cooking Time: 30 minutes or so







Lime-Orange Marinade


4 ea. Cloves garlic, finely chopped

1 1/2 cup Lime juice

1 cup Orange juice

1/2 cup Peanut oil

2 Ts Ground black pepper



Chop garlic and mix with remaining ingredients in a bowl.



Marinate ribs, chops, or thick cuts of beef with this tangy, spicy
combination. Always try to use fresh juices.



When they're not readily available, use the frozen or bottled variety.



Source: Mesquite Cooking, by John 'Boog' Powell







Orange Marinade for Fowl


1/2 c Brandy

1 c Fresh Orange juice

1 Ts Ginger, ground

1 Ts Tarragon, dried

3 TB Orange liqueur

1 Ts Black Pepper

Salt to taste



First rub fowl, either chicken, duck, or game hens, with one fourth of the
brandy.



Mix remaining brandy, orange juice, liqueur, salt, pepper, ginger, and
tarragon.



Pour over bird and let marinate.



Also use the marinade to baste while grilling.



Source: Mesquite Cooking, by John 'Boog' Powell





Smoking Fish



Nothing wrong with experimenting - you always learn something and you might
find something you really like. I have "experimented" with local pan fish
(croaker and spot are biting now) and small blue catfish. I like simple and
I like the flavor of fish, so I just soak 'em in salted water if I have time
and cook 'em.



Fillet large fish but leave the skin on as it holds in moisture. Fish can be
cooked fresh but is better if salted. You can kosher fish in an hour by
coating all surfaces with kosher salt and refrigerating. Alternatively, mix
a mild brine and store fish in refrigerator up to 24 hours.



Other seasonings can be added to the brine but fish flavors are delicate and
easily masked. when ready to cook, rinse well and place on metal platters.
Smoke at 225-250 until tender and flaky. The skin will be dry and bronze
colored but the meat is juicy and full of flavor.



Pan fish are done in about an hour or so;

catfish take much longer.



If I want to fancy this up, I just lay some lemon slices on the fish before
cooking or add fennel stalks to the fire.



Dan









Tasso


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:



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



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. (200) 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.



* I thought the cinnamon was a little much and have cut it to 1 TB.







Bruce's Miss Peach, Mr. Bourbon Sauce


Ingredients:



1 ea. Jar (8 oz) Dijon Mustard

1/4 c Peach Jam

1/2 c Bourbon



In a saucepan, dissolve peach jam over low heat. Stir in mustard and
bourbon until mixture is a smooth, medium consistency. This can be used as
a glaze if you are using indirect heat, or as a finishing sauce.



Very Good!!!



Yield: 2 cups



Source: Bruce Bjorkman, Born-2-Que Krew, Salem, OR







Citrus Sauce for Fish


Ingredients:



1 c Water

1/4 c Lime juice

1/2 c Soy sauce

1/4 c Orange marmalade, cut finely

3 TB Cornstarch

1/4 c Water

1 1/2 Ts Finely grated lemon rind,- i.e. lemon zest



Bring water, lime juice, soy sauce, and marmalade to a gently boil until
marmalade dissolves. Mix 3 tablespoons of cornstarch with the remaining 1/4
cup of water, and add to the mixture.



Return mixture to a gentle boil until it thickens.



Add lemon rind and stir.



Remove from heat, and let stand until the sauce reaches room temperature.



Source: Mesquite Cookery by John 'Boog' Powell



Texas Barbecued Beef Brisket


1 ea. Boneless beef brisket (6 to - 8 pounds)

2 Ts Paprika

1 Ts Ground black pepper, divided

1 TB Butter

1 ea. Medium onion, grated

1 1/2 c Catsup

1 TB Fresh lemon juice

1 TB Worcestershire sauce

1 Ts Hot pepper sauce



Trim external fat on beef brisket to 1/4 inch. Combine paprika and 1/2 tsp.
of the black pepper; rub evenly over surface of beef brisket.



Place brisket, fat side down, in 11 1/2 X 9" disposable foil pan. Add 1 cup
water.



Cover pan tightly with aluminum foil. Place in center of grid over very low
coals (use a single layer of coals with space in between each); cover
cooker. Cook 5 - 6 hours, turning brisket over every 1 1/2 hours; use
baster to remove fat from pan as it accumulates.



Add 1/2 cup water, if needed, to pan during cooking. (Add just enough
briquette during cooking to keep coals at a very low temperature). Remove
brisket from pan; place on grid, fat side down, directly over very low
coals.



Reserve pan dripping. Cover; continue cooking for 30 minutes to 1 hour.



Meanwhile, skim fat from pan drippings; reserve 1 cup drippings. Melt
butter in medium saucepan over medium heat.



Add onion; cook until tender crisp. Add reserved pan drippings, remaining
1/2 teaspoon black pepper, the catsup, lemon juice, Worcestershire sauce and
hot pepper sauce;



Simmer 15 minutes.



Carve brisket into thin slices across the grain; serve with sauce. Garnish
with fresh peppers and lemon and lime slices.





This ain't barbecue but DANG it was good!



Fresh brats boiled in beer for 20 minutes & then browned on the grill.

Topped with a dark, sweet kraut made as follows;



1 quart sauerkraut

1 cup brown sugar

1 bottle dark beer



Boil until all liquid is gone.







Grilled Pork Tenderloin with Pear Relish


For the marinade:



2 pounds pork tenderloin (sliced into steaks) or pork medallions

4 springs fresh rosemary leaves, crushed

3 springs fresh thyme leaves, crushed

2 cloves garlic, minced

1 teaspoon black peppercorns, crushed



Place the tenderloin in a shallow glass pan. Combine the above and mix well
and pour over the meat. Cover and refrigerate several hours or overnight.



For the pear relish:



1 cup diced fresh Bartlett pear

1 cup diced fresh mango

1 cup diced fresh pineapple

1 cup diced fresh tomatoes

1 teaspoon minced garlic

3/4 cup thinly sliced green onion

2 tablespoons chopped fresh cilantro

1/2 cup chopped macadamia nuts

1/2 teaspoon finely chopped jalapeno chili pepper

Salt and pepper to taste



Combine the above in a glass dish and mix well. Adjust seasonings to taste.
Chill thoroughly.



For the balsamic rum syrup:

1/4 cup granulated sugar

1/4 cup water

3/4 cup balsamic vinegar

2 tablespoons rum



Combine the sugar and water in a saucepan. Heat, stirring until sugar is
dissolved. Bring mixture to a boil; boil until reduced to 1/4 cup. Add
balsamic vinegar; reduce to 2/3s cup. Remove from heat and stir in rum. Keep
warm.



To serve, drain the pork. Season with salt & pepper. Grill until medium-well
done. Arrange on serving plates. Drizzle with balsamic rum syrup. Spoon
generous servings of relish alongside. Makes 8 servings.



(Chef Alan Wong, Alan Wong's Restaurant, Honolulu, Hawaii)





Western Kentucky-Style Sauce


Ingredients:



1/2 cup brown sugar

1/2 cup Heinz ketchup

1 teaspoon garlic powder

1 teaspoon onion powder

3 or 4 dashes cracked black pepper

2 teaspoons soy sauce

3 tablespoons Lea & Perrins Worcestershire sauce

Pinch of oregano

1 tablespoon lemon juice

1/2 teaspoon black pepper

2 or 3 dashes paprika

2 or 3 dashes chili powder





I don't know what this sauce is like but it bears no resemblance whatsoever
to Western Kentucky "hot stuff", which was mother's milk to me (I was born
and raised in Paducah, eating BBQ 2-4 times a week as far back as I can
remember at Price's, B and V's, Starnes).



If you changed the brown sugar into vinegar and used about a tablespoon each
of the three peppers you'd be closer -



Western Ky. sauce is more like Western North Carolina sauce, tomatoey,

vinegary, and very hot.



Of course I don't know what those Yankees up around Louisville and
Lexington, or even Owensboro might have been eating, but my father always
said they had "right good" barbecue in Owensboro. Then he'd get a faraway
look in his eyes and say "Of course, it's _different."







Texas-"2-Slow-of-a-Cow" Steaks


Just finished an awesome Rib-eye feast I'd like to share.

Start by setting a fresh Rib-eye out on a platter......



Sprinkle with fresh garlic salt, lots of cracked pepper, a little, real
balsamic vinegar (gourmet shops), and lightly rub with Lea & Perrins
Worcestershire.

Top off with a little fresh parsley and some diced shallots.



Squeeze some juice from a real lemon onto the steak.



Tenderize it with one of those stainless steel, 52 blade, spring-loaded,
meat tenderizers a few times.



Let it set 20 minutes while starting a fire on the grill. When the hardwood
coals just start to turn gray, you are ready to start cooking.



Grill about 5 minutes each side, placing the top cover on the grill. You can
even pour the leftover juice, from the plate, on top while grilling.



Try cooking some fresh Bratwurst next to it, while steaming fresh picked
carrots, radishes, new potatoes, and broccoli in an electric steamer, and
top the vegetables with handmade Hollandaise sauce. Getting hungry yet.
Don't bother looking for any BBQ or steak sauces to finish with. You won't
need them..

..

From Dave Klose







Wine Glazed Ham Steaks


1 LB Center-cut ham slice 1"thick



---------------------SAUCE---------------------



1/2 c Dry white wine

1/4 c Orange juice

1/4 c Maple syrup

1 TB Cornstarch, dissolved in

2 tsp. white wine vinegar

1/2 Ts Dry mustard

1/4 Ts Ground ginger



Combine all ingredients except ham in saucepan. Bring the sauce to a slow
boil, stirring constantly, then reduce heat and simmer for a few minutes.



Grill ham over mesquite coals.



Brush frequently with sauce on both sides, allowing 10 minutes of cooking
time for each side. When done, place ham on serving dish, and pour
remaining sauce over entire dish.







New Orleans Barbeque Sauce #2


1 ea. Onion, large, chopped

3 TB Oil

3 ea. Cloves garlic, minced

1 Ts Dry mustard

1 Ts Thyme

1 Ts Oregano

1/2 c Water

1/4 c Sweet pickle, chopped

3 c Tomato puree

1/2 c New Orleans Molasses

1/4 c Vinegar

1 Ds Angostura bitters

2 TB Worcestershire sauce

1 TB Salt

3 TB Brown sugar



Cook onion in oil over moderate heat until transparent.



Add minced garlic and cook 1/2 minute.



Add remaining ingredients and bring to a boil. Simmer 10 minutes.



Makes an excellent sauce for chicken, spareribs, or hamburgers. Any
leftover sauce can be stored in the refrigerator for later use.







Herbed Mop Sauce


Ingredients:



1/4 c Minced onion

1/2 c Oil

1/2 c Red wine

1/4 c Worcestershire sauce

2 TB Brown sugar

1 Ts Dry mustard

1 Ts Salt

1/2 Ts Basil

1/2 Ts Thyme

1/3 c Chili sauce

2 TB Lemon juice



Sauté onions in oil until golden in color.



Add mashed garlic and sauté another minute.



Add wine and other ingredients.



Simmer 15 to 20 minutes, brush on meat or poultry during broiling period.