Meat Loaf Wheat Germ

1 LB. ground beef
1/2 cup wheat germ
1/2 cup barbecue sauce, divided
1/3 cup thinly sliced green onions
1 egg, lightly beaten
1/2 tsp. salt
1/4 tsp. black pepper

Heat oven to 350°F.

In medium bowl, combine beef, wheat germ, 1/4 cup barbecue sauce, green onions, egg, salt and pepper; mix lightly but thoroughly.

Shape into four individual loaves; arrange in 9-inch square metal baking pan.

Bake 30 minutes or until centers of meatloaves are no longer pink (160°F). Spoon remaining 1/4 cup barbecue sauce over tops of meat loaves.


Barbecue Sauce Recipes

Compiled by: Mike Willsey
*
From: Walter Jetton's LBJ Barbecue Cookbook.

1 cup tomato ketchup
1/2 cup cider vinegar
1 teaspoon sugar, white
1 teaspoon chili powder
1/8 teaspoon salt
1-1/2 cups water
3 stalks celery
3 bay leaves
1 clove garlic
2 tablespoons chopped onion
4 tablespoons butter
4 tablespoons Worcestershire sauce
1 teaspoon paprika
Dash of black pepper

Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from heat and strain.
*
From Internet: Modified from, Sylvia's Soul Food - Recipes from Harlem's World Famous Restaurant

16 ounces hot sauce, Red Devil, Frank's, Texas Pete's or Louisiana
2-1/2 teaspoons crushed red pepper flakes
1 small onion (about 1/4 cup) sliced
1 small stalk celery sliced
3 cups tomato puree
1-1/2 cups water
1-1/2 cups sugar, white
1 lemon, sliced

Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin! Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
*
By Mike Willsey: Ketchup

2 - 6 oz. Cans of Contadina tomato paste
3 - 6 oz. Cans of hot water
6 tablespoons Splenda or sugar, white
8 tablespoons white vinegar
2 teaspoons salt
1/2 teaspoon ground clove
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon cayenne powder

Combine all of the ingredients in a heavy pot, heat to a low simmer, then turn off heat. Stir well and keep refrigerated. Allow to sit for 1-2 days to allow flavor to blend.
*


This was passed off on the Internet as Walter Jetton's barbecue sauce.

3 cups ketchup
1 cup honey
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup water
1/2 cup onion
1/2 cup green pepper
2 tablespoons Tabasco sauce
2 tablespoons vinegar, white
2 tablespoons garlic powder

Combine all of the ingredients in a heavy pot, bring to a boil. Reduce to a simmer until onion & pepper are tender.
*
By Mike Willsey: Atkin-ized Bar B Q Sauce

Contadina Tomato Paste 2-6oz. Cans, plus water (total fluid is 3 cups), place paste in large measuring cup and bring fluid total to 3 cups.

In a blender: (to chop up vegetables)
Worcestershire sauce, 1/2 cup
Water, 1/2 cup
Yellow Onion, 1/2 cup
Green Pepper, 1/2 cup

After blending, add blender contents to tomato paste/water, plus,

2 tablespoons Tabasco sauce
2 tablespoons vinegar, white
2 tablespoons garlic powder
1 cup of Franks or Texas Pete's hot sauce

Bring to a boil, then simmer, covered stirring often, until vegetables are tender, about 45 minutes, then add and stir in well,
1/2 cup Splenda
1/2 cup Sugar Twin Brown Sugar
*




CORN DOG BATTER
Printed from COOKS.COM

6 c. cornmeal
3 c. plain flour
2 1/2 tsp. soda
1 1/2 tsp. salt
2 tbsp. sugar
3 c. buttermilk
2 1/2 c. water
2 eggs
In large mixing bowl mix all dry ingredients. Add buttermilk and water. Beat in eggs and mix well. If batter gets stiff add small amount of water. Roll prepared weiner in batter and fry in deep hot oil until browned.
To prepare corn dog, use wieners right out of the package; insert stick and coat wiener by rolling it in the batter. Hold on to stick. Leftover batter may be kept a few days in the refrigerator. Can be made into cornbread by adding a little more liquid.


Bobby Seale "Bobby-Que"

Bobby is an ex-Black Panther member.

DRY RUB
1 tablespoon each, ground black pepper, garlic parsley salt, onion powder or onion parsley salt, paprika, celery seed.

BASTE / MARINADE
Liquids; 3 quarts water, 2 quarts apple juice, 1-1/2 cup red wine vinegar or cider vinegar, 1 cup pure hickory liquid smoke, 1 cup Worcestershire sauce, 1 cup lemon juice or lime juice (from 5-6 lemons or limes)

Vegetables (all coarsely chopped); 3 cups onions, 2 cups red or green bell peppers, 1 cup scallions, 3 cups celery, 1 cup chopped jalapeno peppers (optional), 2 cloves garlic, rinds of 5-6 lemons or limes

Seasonings; 1 teaspoon ground black pepper, 2 teaspoon onion parsley salt, 2 teaspoon garlic parsley salt, 3 bay leaves

Bring water to a boil in a pot that holds 8 quarts. Add all vegetables and seasonings and bring to a boil. Reduce heat to medium and stew for an hour, covered. Remove and discard stewed vegetables and add remaining liquid ingredients to water. Bring to boil again, reduce heat to low and simmer for 10 minutes, covered. Remove from heat. Use at room temperature if marinating meats from 3-5 hours, or cool completely and use to marinade meats in refrigerator for 24 hours.

SPICY BARBEQUE SAUCE
Vegetables (finely chopped or pureed in blender with liquid ingredients); 1-cup onion, 1/2 cup scallions, 3/4 cup red or green pepper, 1-cup celery, 1/2 cup carrot, 2 cloves garlic.

Seasonings; 1 teaspoon each: garlic parsley salt, ground black pepper, blended Italian herb seasoning, cayenne pepper. 3 tablespoons dry mustard (or 1/3 cup prepared brown mustard), 1 cup packed dark brown sugar or 1 cup honey or molasses, 2 tablespoons pure ground mild red chili powder.

Liquids; One 28 ounce can stewed tomatoes or 4-5 fresh tomatoes peeled, chopped and pureed or 1 quart V-8 juice, 2 - 6 ounce cans tomato paste, 3/4 cup red wine vinegar (or to taste), 3/4 cup fresh lemon juice, 3/4 cup dry red wine, 1/2 cup spicy brown prepared mustard, 1/2 cup Worcestershire sauce, 1 cup pure hickory liquid smoke (or more to taste), 1/2 cup melted butter, 2 cups water.

Hot Taste Option: 3 jalapeno peppers, chopped (or added to blender and pureed with other vegetables) or, 2 tablespoons crushed dried red pepper, or, 1/3 cup Tabasco sauce or Crystal hot sauce.

Combine everything and bring to a boil. Reduce heat to medium low (gently bubbling simmer) and cook for one hour, stirring frequently, or until sauce begins to thicken. Store in bottles; freezes well in plastic container.

Yields approximately 2 quarts.

The basic components of Bobby's methods are a lengthy marinating of the meats in a complex marinade; soaking of wood chips in the same marinade as the meats; rubbing the meats with a dry rub before searing them, and using the marinade to spray - baste the meats as they slowly cook over the pit fire. Here's how it works for spare ribs,

Marinate ribs:
4 - 5 slabs (10 - 15 pounds) pork spareribs. Crack each slab in 4 or 5 places. Place ribs in a sturdy plastic bag set in a rimmed pan and pour in approximately one quart of baste/marinade - make sure it's enough to submerge ribs. Tie bag securely, marinate for 3 hours at room temperature or 24 hours in refrigerator, turning occasionally.

Pit Fi
1 pound of hickory wood chips. Presoak wood chips in 2 - 3 cups of baste / marinade for 30 minutes and let chips drain slightly before using. Spread half of soaked chips over a bed of 60 - 80 white-ash-hot charcoal briquettes. Let wood chips burn into pit fire until flames are out. Midway through 3 hour cooking time, add about another 30 briquettes and when they've burned to white-ash-hot, spread second half of chips over them. When ribs are placed on grill, close cover and adjust pit damper vents to three-fourths open.

Sear Seasoning:
As the pit fire gets ready, remove ribs from marinade and drain. Retain used marinade and strain through a fine sieve for later use for spray basting ribs during cooking. Sprinkle light coating of Dry Rub on both sides of rib slabs and rub in with your hands. Place ribs on lightly greased grill 4 - 6 inches above hot pit fire. Sear and brown, seal in dry rub for 3 -5 minutes on each side.

Pit Basting:
Liberally brush or spray the sieved baste / marinade onto browned ribs and baste again every 15 - 20 minutes for 3 hours. Close cover after each basting. To control any pit flames, lightly spray douse them with baste or water and/or adjust damper vents. The objective is constant basting over a 250 to 300 degree pit fire for juicy, tender, moist, smoked spareribs.

Saucing:
During the last 20 - 30 minutes of cooking time, brush on sauce or tong-dip in sauce every 10 minutes. Close pit cover after each saucing.



TFM(The Fat Man's Chicken Kickin' Brine(TM)

Chicken, marinades, poultry, rubs and seasonings

2 gallons water
1 1/4 cups pickling salt
3/4 cup brown sugar
3 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon ground sage
2 tablespoons crushed red pepper
1 tablespoon freshly ground black pepper
4 bay leaves
1 tablespoon Old Bay Seasoning
1 tablespoon Dave's Insanity Sauce; optional
2 tablespoons Italian seasoning

Some folks want to heat the brine to dissolve the salt and sugar faster. I use a wand or stick blender and mix it cold. In either case, make sure the brine is COLD before dunking the birds. Keep it well under 40º for the duration of the soaking. 33º works just fine for me if the birds are completely thawed.

This brine was originally developed for turkeys. It's outstanding in that application by itself. I like to inject them with a 50/50 mix of honey + butter just before putting them in the smoke. The injection makes for a "no-leftovers" bird.

The brine is equally suited for use on chickens with only one modification; lessen the sage content.

Burgoo_Georgia BBQ Hash

2-3 pounds lean pork roast
2-3 pounds beef roast or chuck
1 pound white meat chicken
1 large onion
1 large can tomatoes (28 oz)
1 can white corn
1 can creamed corn
1 cup cider vinegar
2 T black pepper
1 T ground red pepper
1/2 T crushed red pepper
1 T salt

Cut meat into large chunks, Place in a heavy pot and add water to barley cover. Simmer more than an hour. When meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. ( using
a food processor destroys the texture). Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes juice and all. Add corn, vinegar and Seasonings. Simmer a few minutes. Add reserved
broth to the meat until it reaches the consistency of stew. Serve it over white rice, or bread.




Burgoo

Yield: 20 servings

3 lb Ready to Cook BroilerChicken 1 c Chopped Green Pepper
2 lb Beef Shank Cross-cuts 2 tb Packed Dark Brown Sugar
12 c Water 1/4 ts Crushed Dried Red Pepper
1 tb Salt 4 ea Whole Cloves
1/4 ts Pepper 1 ea Clove Garlic, Minced
6 ea Slices Bacon 1 ea Bay Leaf
56 oz (2 cns) Tomatoes 4 ea Ears Of Fresh Corn
1 c Cubed Peeled Potatoes 32 oz (2 cns) Butter Beans
2 c Coarsely Chopped Carrots 10 oz Frozen Cut Okra
1 c Chopped Onion 2/3 c Unbleached All-purpose Flour
1 c Chopped Celery

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef and chicken. Set
aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon,
set aside. To reserved broth in Dutch oven, add cubed beef, undrained
tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts down center of each row
of corn kernels and scrape off of cobs. Add corn, cubed chicken,
undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour
and reserved bacon drippings; stir into stew. Cook until stew thickens.
Salt to taste. Garnish with parsley and serve hot with baking powder
biscuits for a great meal.


Burgoo

Servings: 20

3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts
12 c Water 1 T Salt
1/4 t Pepper 6 ea Slices Bacon
56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots 1 c Chopped Onion
1 c Chopped Celery 1 c Chopped Green Pepper
2 T Packed Dark Brown Sugar 1/4 t Crushed Dried Red Pepper
4 ea Whole Cloves 1 ea Clove Garlic, Minced
1 ea Bay Leaf 4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef and chicken. Set
aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon,
set aside. To reserved broth in Dutch oven, add cubed beef, undrained
tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts down center of each row
of corn kernels and scrape off of cobs. Add corn, cubed chicken,
undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour
and reserved bacon drippings; stir into stew. Cook until stew thickens.
Salt to taste. Garnish with parsley and serve hot with baking powder
biscuits for a great meal.


Pig Pick'n Cake

Step One: Pre-heat oven to 350 degrees.

Step 2: Cake Ingredients

1-box yellow cake mix
15-oz mandarin oranges, reserve juice
1/2-cup butter, softened
4-eggs

In a bowl add, juice from mandarin oranges, eggs and butter, mix well. Add cake mix and mix well and beat for 5 minutes. Stir in chopped mandarin oranges. Pour into a floured, 9" x 13" cake pan. Bake in pre-heated oven for 30 minutes or until toothpick comes clean. Let cool to refrigerator temperature.

Step 3: Frosting Ingredients

20 oz. crushed pineapple, reserve juice
1 small package of instant vanilla pudding
8 oz. cool whip

Drain juice from pineapple, add juice into a bowl with the dry pudding, mix and beat until thick. Fold in the drained, crushed pineapple and the 8 oz. of cool whip.

Frost cake top and then refrigerate.


Chicken and Rice Perlow

2 lb. Chicken, cut up
1-1/2 tsp. Old Bay Seasoning
1-1/2 tsp. Lawry's Seasoned Salt
1-1/2 tsp. Black Pepper, ground
1/2 tsp. Salt
1/2 tsp. Garlic Salt
1 tbs. Vegetable Oil
2 slices Bacon, cut into pieces
1/4 cup Onion, chopped
3 cup Water
1-1/2 cups White Rice, converted

Rinse and pat dry Chicken. Combine Old Bay, Lawry's, Pepper, Salt, Garlic, Then, sprinkle over Chicken. Let sit overnight.

Using a 6-quart Dutch oven, heat oil over medium high heat. Add bacon, fry until cooked but not crisp. Add, Onion, cook until soft, about 2 minutes. Add Chicken and 1 cup of Water, cook uncovered over medium heat about 45 minutes, stirring.

Remove Chicken, cut meat into smaller pieces, removing skin and bones. Add 2 cups of Water, bring to a boil, reduce heat and simmer covered for 15 minutes. Stir in rice, continue cooking, covered for 15 minutes. Return meat to pot, cooking for 5 to 10 minutes or until rice has absorbed the liquid.

KFC Chicken

6 cups oil, preheat in pressure cooker.

1 egg, beaten
2 cups milk (Optional: butter milk)

2 cups flour
4 tbs. salt
1 tsp. MSG or Accent
2 tsp. black pepper

2 Frying chickens, each cut into 6 pieces

Pour oil into pressure cooker, heat over medium heat to 400ºF.

Combine egg and milk for "wash".

In a separate bowl, combine flour, salt, MSG and pepper.

Dip egg dipped chicken into flour mix, in groups of 4 - 5 pieces, place in cooker, when steams begins shooting out, set timer for 5 minutes, after 5 minutes release pressure under cold water, remove weight after plug drops, Remove lid. Note: Time in pressure cooker depends upon initial oil temperature and temperature of chicken pieces. Have chicken at room temperature.

Chit'lins

By: Sylvia

3 lb. Chit'lins
12 cup Water
1 cup Vinegar, white
1 tbs. Salt
1-1/2 cup Onion, chopped
1-1/2 cup Celery, chopped
1-1/4 cup Green Bell Pepper, chopped
2 tbs. Herb Mix (1tbs. Basil, 1tsp.Oreagano, 1/2tsp.Thyme, 1/4tsp.Rosemary, crushed)
2 tsp. Black Pepper, ground
1-1/2 tsp. Red Pepper Flakes, crushed

Carefully scrub Chit'lins clean, rinsing then 4 to 5 times in fresh water. Then, place Chit'lins in a bowl with 8 cups of Water, Vinegar and 1 tsp. Salt, let them sit overnight in the refrigerator. Then drain.

Using an 8-quart pot. Boil 4 cups of Water, adding 1 cup Onion, 1 cup Celery, 3/4 cups Bell Pepper and the Chit'lins, simmer, covered for 2 hours or until tender.

Remove Chit'lins and chop them up, return Chit'lins to pot with remaining 1/2 cup Onion, 1/2 cup Celery, 1/2 cup bell pepper, Herb Mix, Black and Red Pepper. Simmer, uncovered for 30 minutes, adding more fresh water if needed.

Deviled Eggs

Tangy stuffed eggs make a surefire snack or appetizer. For perfect hard-cooked eggs, place eggs in a saucepot and add enough water to cover them by 1". Bring water to a boil; remove from heat and leave eggs in water 15 minutes before peeling.

6 hard-boiled eggs
4 teaspoons capers, finely chopped
2 tablespoons finely chopped celery
1 green onion, finely chopped
2 ounces cooked ham, finely chopped
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
Paprika for garnish (optional)
Chopped parsley or chopped fresh dill for garnish (optional)

1.Cut eggs in half lengthwise; scoop out yolks into a bowl. Mix in celery, green onion, ham, mayonnaise and mustard. Season to taste with salt and pepper.
2.Divide the yolk mixture evenly among the reserved whites, mounding it slightly. Garnish with paprika and parsley if desired. Eggs may be stored, covered in plastic in the refrigerator for up to 1 day.


Amish Pickled Eggs & Beets

2 small Beets, small can, rinsed well
1 cup Sugar, white
1 cup Sugar, brown
2 cups Water
2 cups Vinegar, cider
3 each Bay leaves
2 tsp. Mustard seed
1.5 tsp. Salt
1 tsp. Cinnamon, ground
1 tsp. Allspice, whole
..5 tsp. Cloves, ground
..5 tsp. Allspice, ground
..5 tsp. Celery seed
1 dz. Eggs, small, peeled & cooled

Drain & rinse beets well. Combine remaining ingredients, except eggs. Simmer, covered 10 minutes. Divide liquid between 2 wide mouth mason jars & allow to cool completely before adding eggs. Refrigerate for 3 days. Using vacuum sealer will enhance flavor.

Go to Google Groups Home </> *alt.food.barbecue*

*complete novice need some advice on smoking fish please.*

*Doug Morton >*

> joe

Fish smoking is a method which should be used more extensively in home
food preservation of fishery products, says the U.S. Fish and Wildlife
Service. When the curing is properly done, it is inexpensive and the
product is of high quality, attractive in appearance and taste. Although
preservation by smoking usually lasts for a shorter time than by
salting, the product is more appetizing. If smoked fish spoils quickly
and is poor in quality, it is because the smoking has been done
improperly. If proper attention is given to materials and methods,
little difficulty should be experienced.

The efficiency of smoking depends on the drying action; it is only a
flavoring and coloring agent. According to species, fish may be smoked
either in the round, gutted, split and beheaded, or cut into pieces with
or without the skin removed.

There are two general methods of smoking fish: hot-smoking or
barbecuing, and cold-smoking. In hot-smoking, the fish are hung near the
fire, usually not more than 3 or 4 feet distant, and smoked at
temperatures from 150 to 200F. so that they are partially or wholly
cooked. Therefore, while hot-smoked fish is very appetizing, and
requires no preparation, it will keep for only a short time. In
cold-smoking, the fish are hung at some distance from a low smouldering
fire and smoked at temperatures usually lower than 90F. (a temperature
of 90F. may be used occasionally). The degree of preservation depends on
the length of time the fishes are smoked; fish cold-smoked a few hours,
for example, will keep only a short time. If an extended period of
preservation is desired, fish must be cold-smoked from a few days to a
week or more. The same general principles governing the smoking,
handling, and storing of cured meats should be followed with fish.

Hot-Smoking. Almost any species may be hot-smoked. Mullet, shad, Spanish
mackerel, mackerel, alewives or river herring, herring, lake herring,
whitefish, and king mackerel. This method is recommended if it is
desired to prepare a fish that can be used immediately without cooking.
Fish smoked by this method may be kept longer without molding or
souring, but even so, it will preserve for only a short time.

Split the fish along the back, just above the backbone so that it will
be open in one piece, leaving the belly solid. Scrape out all viscera,
blood, and membrane. Make an additional cut under the backbone for the
smaller fish. For the larger fish, cut out the forward three-fifths of
the backbone. Wash thoroughly and soak in a 70 salt brine (1/2 cup salt
to 1 quart water) for 30 minutes to leach blood out of the flesh. Then
prepare a brine, using the following ingredients: 2 pounds salt, 1 ounce
saltpeter, 1 ounce crushed black peppercorns, 1 ounce crushed bay
leaves. This makes a 90 per cent brine (saturated salt solution). The
amounts of ingredients are increased in proportion to the amount of
brine to be made. The spices used may be increased both in variety and
quantity.

The fish are held in this brine for periods varying from 2 to 4 hours,
depending upon their size and thickness, amount of fat, and the desire
for a light or heavily cured fish. Weather conditions also make a
difference; the exact length of time must be determined by experiment.
Rinse off the fish in fresh water and hang outside in a cool, shady and
breezy place to dry for about 3 hours before hanging in the smokehouse,
or until a thin shiny "skin" or pellicle has formed on the surface.

For the first 8 hours that the fish are in the smokehouse, the fire is
low and smoldering. The temperature should not be higher than 90F. A
dense smoke should then be built up. After 4 hours of heavy smoking, the
fire is increased until the temperature is between 130 and 150F. The
fish are cured at this temperature for 2 to 3 hours, or until they have
a glossy, brown surface. This partially cooks, or hot-smokes, the fish.

When smoking is finished, the fish must be cooled for 2 or 3 hours. They
may be brushed over lightly with vegetable oil (usually cottonseed)
while warm. This is sometimes done just after finishing the cold-smoking
part of the process. The oil forms a light protective coating, but the
chief value of this treatment is to make the appearance more attractive.
Another method is to dip the fish in melted paraffin; thus, a more
effective protective coating is formed, but the fish must be handled
carefully as the coating is brittle. The paraffin must be peeled off
when preparing the fish for the table. Each fish should be wrapped in
waxed paper and stored in a cool, dry place. Spoilage occurs more
rapidly if the fish are stored in a warm place or under damp and cold
conditions.

Cold-Smokirlg. Small fish, such as sea herring, alewives (river
herring), spots, or butter fish may be cold-smoked in the round (without
cleaning), but they should be gibbed. Gibbing consists of making a small
cut just below the gills and pulling out the gills, heart, and liver,
leaving the belly uncut. Fish larger than one pound should be split
along the back to lie flat in a single piece, leaving the belly portion
uncut. All traces of blood, black skin, and viscera must be removed,
paying special attention to the area just under the backbone. The head
does not need to be removed. If the head is cut off, the hard bony plate
just below the gills is allowed to remain, as it will be needed to carry
the weight when the fish are in the smokehouse.

Next wash the fish thoroughly, whether gibbed or split, and place them
in a brine made in the proportion of 1 cup of salt to 1 gallon of water.
They should be left in the brine at least 30 minutes to soak out blood
diffused through the flesh. At the end of this time rinse in fresh water
to remove surplus moisture, and drain for a few minutes.

Each fish is dropped singly into a shallow box of fine salt and dredged
thoroughly. The fish is picked up with as much salt as will cling to it,
and packed in even layers in a box or tub. A small amount of salt may be
scattered between each layer. The fish are left in salt from 1 to 12
hours, depending upon the weather, size of fish, fatness, length of time
for which preservation is desired, and whether the fish are round or split.

When the fish are taken out of the salt, they should be rinsed
thoroughly. All visible particles of salt or other waste should be
scrubbed off. They are hung to dry in the shade as described in
dry-salting (page 220) of fish. An electric fan may be used if there is
not enough breeze. The chicken-wire drying racks used in dry-salting may
be utilized if they are not exposed to direct sunlight. The fish will
dry on both sides but the impression of the chicken wire detracts from
its appearance. The fish is dried until a thin skin or pellicle, is
formed on the surface. This should take about 3 hours under average
conditions. If smoking is begun while the fish are still moist, the time
required is longer, the color will not be as desirable, the fish will
not have as good a surface, and will steam and soften in smoking.

Start a low, smoldering fire an hour or two before the fish are hung in
the smokehouse. It must not give off too much smoke during the first 8
or 12 hours if the entire cure is 24 hours, or for the first 24 hours if
the cure is longer. The temperature in the smokehouse should not be
higher than 90F. in California or the southern states, or 70F. in the
northern states. If available, a thermometer should be used in
controlling smokehouse temperature; if not, a ruleof-thumb test is to
insert a hand in the smokehouse and if the air feels distinctly warm,
the temperature is too high.

At the end of the first smoking process, a dense smoke may be built up
and maintained for the balance of the cure. If the fish are to be kept
for 2 weeks, they should be smoked for 24 hours, or for a longer time.
Smoking may require 5 days or even more. Hardsmoked or red herring may
require 3 or 4 weeks.

Keep the fire low and steady; if hardwood sawdust is not available, use
chips and bark; they serve almost as well. Rice husks and corncobs can
be used. The fire must not be allowed to die out at night. Do not build
it up before leaving, as this will create too much heat. It must be
tended regularly during the night.

Here is the best way to smoke fillets. Any white-fleshed, "lean" fish
will produce fillets weighing more than I pound which are satisfactory
for smoking. Cut the fish into fillets, removing the backbone and skin.
Cover with a 90 brine (saturated salt solution) and hold for 2 hours.
Remove and drain for 10 to 15 minutes and air-dry for 2 hours. Hang
across a threesided smokestick, each side about 3 inches in width. Smoke
over a fire with a fairly light smoke for 4 hours at a temperature not
higher than 90F. Turn the fillets so that the side resting on the
smokestick is uppermost and smoke 4 hours longer. Smother the fire so
that a dense cloud of smoke is produced, and smoke until the fillets are
a deep straw yellow, turning the fillets once or twice so that both
sides will be evenly colored. This operation should take about 6 hours.


Grilled Glazed Salmon

Scraping the grill grate clean will help prevent the salmon from sticking. Also be sure to oil the grate just before placing the fillets on the grill.

Serves 4

Maple-soy Glaze (also see related recipes)

2 tablespoons soy sauce
1/4 cup maple syrup

Salmon

1/3 cup soy sauce
1/3 cup maple syrup
4 salmon fillets (about 8 ounces each), each about 1 1/2 inches at thickest part

ground black pepper

vegetable oil for grill grate

lemon wedges for serving

1. Stir together soy sauce and maple syrup in small saucepan; bring to simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 2 tablespoons glaze into small bowl and set aside.

2. Whisk 1/3 cup soy sauce and 1/3 cup maple syrup in 13- by 9-inch baking dish until combined; carefully place fillets flesh-side down in single layer in marinade (do not coat salmon skin with marinade). Refrigerate while preparing grill.

3. Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with layer of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by stacking two-thirds of coals in one half of grill and arranging remaining coals in single layer in other half. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush.

4. Remove salmon from marinade and sprinkle flesh liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, about 1 minute. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes.

5. Again using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe cooler side of grill grate. Brush flesh again with glaze, then turn fillets flesh-side down onto cooler side of grill; cook until deeply browned, crust has formed, and center of thickest part of fillet is still translucent when cut into with paring knife, about 1 1/2 minutes. Transfer fillets to platter, brush with reserved 2 tablespoons glaze, and serve immediately with lemon wedges.


Ginger's Cinnamon Rolls

~~Pudding part
2 c. whole milk
2 TB cornstarch
1/4 c. sugar
8 TB / 1 stick butter cut in chunks & FROZEN
3 eggs
1 tsp. salt

~~dough part
1/2 c. room temp water
1 TB + 1 tsp. yeast
about 8 c. flour

~~ Filling
12 TB soft unsalted butter
2 TB cinnamon
2 c. Brown sugar (light is my prefrence)
nuts if desired ( I use pecans)
Maybe 3/4 c. unsweetened coconut ground fine if desired. (It helps
absorb any sugar & butter that melts)

~~Frosting
8 oz soft cream cheese
8 TB /1 stick soft butter
splash of milk or cream to thin a bit
1 # powdered sugar

Make the pudding with the milk, sugar and starch. Remove from
heat and add vanilla and butter. When cooled a bit add the eggs.
The butter should have cooled it enough to add the eggs as soon
as it is melted.

In a large bowl dissolve the yeast in the water, then add some flour
and stir. Then add the cooled pudding. Add flour to make a supple
dough that will pull away from the sides and be tacky, but not sticky.
Allow to rise until double. Deflate the dough.

Roll out to about 20" X 40". Letting it relax a bit if needed. Spread
the 12 TB of butter over the dough then the cinnamon sugar add nuts
if desired and sprinkle enough coconut so you can see a light coating
over the whole dough. Roll up and cut to desired thickness. Usually I
would make them about 1 1/4" thick, but they turn out huge so for the
party I made them only about 1/2" thick. Put them in the pan touching,
but not squished in, so they rise up and don't spread.

(You can put them in the fridge right away after slicing and let them rise
in the am for fresh rolls then.) Let rise again then bake about 15 min for
1 1/4" thick rolls, less for thin one's. Don't overbake, slightly less is better
then overdone with these. Just to light golden color. They freeze pretty
good before frosting. Never tried it after. The one's at the party were made
ahead (slightly underbaked) and frozen, then reheated on Sat am.

Cream the butter and cream cheese add sugar and thin with a little milk.
Allow the rolls to cool slightly and frost while still warm, then PIG OUT!!


Gumbo Juniors

Junior's Juke Joint

http://www.deltablues.net/

The Meat
4 LB fish or fowl, I used chicken, a fryer. You can substitute anything that swims or flies, i.e. duck, goose, guinea fowl, alligator, cat fish, bass, etc.

4 oz. smoked pork sausage, thinly sliced

For The Roux
1/4 cup cooking oil
1/4 cup flour

The Veggies
3 cups okra, 1/4 inch slices
1 large onion, chopped
1 large bell pepper, chopped
1 cup celery, chopped

The Stock
1/2 gallon water

The Tomato Products
14.5 oz. can of stewed tomatoes
8 oz. can tomato sauce
10 oz. (2 cans) diced "Rotel" brand tomatoes or tomatoes with green chilies.

The Spices
3 Tbsp red wine vinegar
1 Tbsp Worcestershire
1 Tbsp brown sugar
1 Tbsp garlic powder
1 tsp salt

Step #1: Use the 1/2 gallon of water and boil the fish / fowl until tender. I boiled the cut up fryer for 1 hour. If you use tender meat or fish such as catfish or bass, boil for only about 5 or 10 minutes or just long enough to convert the 1/2 gallon of water to 1/2 gallon of stock. The stock is as important as the meat, which will be added near the end of the cooking process. If you cook fish too long, it will disintegrate.

Step #2: Remove the pot from the fire, save the stock, and set the meat aside so it will cool.

Step #3: Make a roux. Return the now empty pot to the fire and add the oil. When the oil is hot, add the flour. Stir vigorously for several minutes, closely watching the color of the flour. When it turns a nice medium brown, you have a fine roux and you had better quickly cool down the roux or you'll burn it and have to start over. NOTE: Do not add cold or cool liquid to a hot cast iron pot. The pot will crack. Either remove the pot from the fire and let it cool, or do as I did at this point and add the veggies and then spices.

Step #4: Quickly add the veggies and the spices before you burn your roux. Stir the veggies and spices for about 1 minute or until the onion becomes translucent. NOTE: Add only 1 cup of okra with the veggies. Save the other 2 cups to add with the meat. The 1 cup will cook to pieces and thicken the brew. The 2 cups added later will remain somewhat whole.

Step #5: Add the tomato products.

Step #6: Add the stock, all of it. Then lower the heat and allow mixture to simmer at least 2 hours, stirring occasionally. While you're waiting, de-bone the fish / fowl meat, if it has bones. Throw away the bones and fat. Tear the meat into bite size chunks. Now, while the next 2 hours pass and the pot simmers and all of those different flavors combine and react with each other, I'd pop the top on a cold beer if I was you, and I'd sit back and relax and watch the fire and the pot and I'd wonder about the meaning of life and how the pore folks live. I can tell you for sure that some of us live pretty damn fine. At least we eat mighty fine.

Step #7: After 2 hours of the pot simmering and you relaxing, add to the pot the chunks of fish / fowl meat, the sausage, and the remaining 2 okra. Simmer for at least 1 hour, stirring occasionally. By now you'll probably be famished, but wait that hour-you'll be glad you did. You may need to add water during that last, long hour. You may not. I didn't.

I hung my pot over the fire at 3:45 PM and removed it at 8:15. Y'all, it was mighty fine eating and well worth the 4+ hours of waiting. Serve with rice, a dash or 2 of Tabasco, a chunk of white onion, a jalapeno or 2, and crackers or cornbread. Chase it with ice-cold beer or dry white wine. Man, you talk about good eating! You'll be amazed at the taste of this gumbo made with readily available spices. The key is the long simmering time which allows the natural flavors time to react with each other.

A suggestion: Genuine Tabasco adds more than just hotness. It is hot, for sure, but it contributes an oak-cask flavor to gumbo that can't be beat. Another suggestion: If you prefer to thicken your gumbo with file', eliminate the 1 cup of okra in step #4.


Hush Puppies Justin Wilson's

2 cups yellow cornmeal
1 tsp. ground cayenne pepper
1 cup plain flour
2 eggs beaten
1 tsp. baking powder
1 cup buttermilk
1 tsp. salt
1 cup green onion, finely chopped
1/2 tsp. baking soda
2 tbs.. bacon drippings, hot
1/2 cup parsley, finely chopped
1/2 tsp. garlic powder
oil for deep frying

Combine all dry ingredients. Add eggs, buttermilk, onions, and bacon drippings. Mix well. Drop in hot oil by spoonfuls and brown on all sides. Makes about 48. Best served hot!

Ketchup

By: Mike Willsey

2 - 6 oz. Cans of Contadina tomato paste
3 - 6 oz. Cans of hot water
6 tbs. Splenda or Sugar
8 tbs. white vinegar
2 tsp. salt
1/2 tsp. ground clove
1/4 tsp. onion powder
1/8 tsp. garlic powder
1/8 tsp. cinnamon
1/8 tsp. cayenne powder

Combine all of the ingredients in a heavy pot, heat to a low simmer, then turn off heat. Stir well and keep refrigerated. Allow to sit for 1-2 days to allow flavor to blend.

Lawry's

2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Classic Macaroni and Cheese

It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.

Serves 6 to 8, or 10 to 12 as a side

Bread Crumb Topping


6 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
3 tablespoons unsalted butter (cold), cut into 6 pieces

Pasta and Cheese

1 pound elbow macaroni
1 tablespoon table salt
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper (optional)
5 cups milk (see note)
8 ounces Monterey Jack cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)
1 teaspoon table salt

1. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

2. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

4. Transfer mixture to broiler-safe 9-by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.


Marinade Barbecue Chicken Recipe Cornell

1 cup cooking oil
1-pint cider vinegar
3 tablespoons salt
1-tbs. poultry seasoning
1/2-tsp. pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.

For 10 chicken halves

Cornell University
Dr. Baker 255-2149, 255-2109
Food Science Division of Poultry Science



Barbecue Sauce for Texas-Style Beef Ribs

Makes 1 3/4 cups
2 tablespoons unsalted butter
1/4 cup minced onion
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 1/2 teaspoons chili powder
2 cups tomato juice
3/4 cup distilled white vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon mustard powder mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons molasses or dark molasses (not blackstrap)
1 1/2 teaspoons table salt
1/4 teaspoon ground black pepper

Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and chili powder; cook, stirring constantly, until fragrant, about 20 seconds. Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses, and salt; increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes. Off heat, stir in pepper and remaining 1/4 cup vinegar. Cool to room temperature before serving. (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.)

Mike "Piedmont" wrote:

/a ton of recipes snipped/

Thanks Mike!

Cam wrote:
> Mike "Piedmont" wrote:
>
> /a ton of recipes snipped/
>
> Thanks Mike!
>

You welcome! I hope you can find use for some of them. I try to be as
generic as possible with recipes, that is, have a recipe thats made from
scratch with minimal brand name condiments.

--
Regards, Mike Piedmont)

http://groups.msn.com/ThePracticalBa...ewwelcome.msnw