Hola, muchachos.



Here's my sauce recipe. It goes on the side. Permission is NOT granted to
burn this on in layers or I'll show up at your house with a big ol' can of
whoop ass.



Bad Attitude BBQ Sauce


Ingredients:



5-8 chipotles in adobo sauce, finely chopped

2 TB peanut oil

1/2 medium onion, finely chopped

4 cloves garlic, minced

28 oz ketchup

1 TB good chili powder -Chimayo is good

1/2 TB cumin

1/3 cup malt vinegar

1/4 cup Worcestershire sauce

1/4 cup yellow prepared mustard

6 oz malty beer- Oktoberfest or bock

1 shot bourbon



Heat the oil and cook onion and garlic until soft and clearing.



Add chili powder and cook for two minutes.



Add the remaining ingredients, bring to a gentle boil, stirring constantly.
Then turn down low and let simmer until thick.



Season to taste with salt and pepper.



Canned chipotles can be ordered from a variety of sources. Try "Mo' Hotta,

Mo' Betta" at http://www.paccon.com/mohotta/motop.htm





Kit Anderson







Here's a recipe that attempts to duplicate the nation's original barbeque
finishing sauce, the one developed in colonial Virginia and North Carolina
during the 1600s and 1700s. I went to the Lexington North Carolina Barbeque
Festival last weekend, and I have recipes published in the local paper that



I'll post soon, as well as some words on an excellent book on North Carolina
barbeque I bought down there called "North Carolina Barbecue--Flavored By
Time", by Bob Garner. It does an excellent job of making up for the near
total omission of North Carolina barbeque in the otherwise excellent book
"Smokestack Lightning", IMHO.



Enjoy the recipe. It may seem strange at first glance, but it is pretty
good.





Uncle Ho's Most Decidedly Eastern Finishing Sauce


Recipe By: Tom Solomon



Amount Measure Ingredient



16 ounces apple cider vinegar

1 tablespoon red pepper flakes

1 ½ tablespoons Phu Quoc brand nuoc mam

1 teaspoon ground cayenne pepper

½ teaspoon black pepper



As a long time aficionado of Eastern North Carolina style barbeque, I have
been intrigued by the origins of the vinegar/red pepper sauce used by the
pit masters in that region. It is unique among all barbeque finishing or
dipping sauces in that in contains no tomato extracts--owing to the fact
that, at the time of it's origins in the 1600s and 1700s, tomatoes were
thought to be poisonous.



What was used instead was "English Ketchup", a concoction containing cider
vinegar, red peppers, spices, and oysters. This basic blend is in use to
this day with one notable exception--the oysters have been discarded.



Well, I got to wondering what that original barbeque might have tasted like,
seasoned with the English Ketchup of the time. Having no reference and no
clue as to how oysters were incorporated into the original mix, I instead
decided to substitute nuoc mam--a Vietnamese fish sauce made from fish
extract, water, and salt. While I cannot say this is an exact replication of
the nation's original barbeque finishing and dipping sauce, it is in all
likelihood a pretty decent semblance of what our colonial ancestors seasoned
their barbeque with. In addition, it's also pretty damn tasty,
IMHO--complementing, rather than masking, the smoky rich sweetness of slow
cooked barbeque.



Simply combine all ingredients, and let alone to marry for one or two days
before using. If you use it as a finishing sauce, add about 12 ounces of the
sauce to roughly three pounds of smoked and pulled pork barbeque in a cast
iron pan.



Add water to cover, and simmer on medium heat, stirring frequently, until
the sauce *just* barely oozes over the barbeque when pressed down upon with
a spatula. Or, just mix with smoked and pulled pork barbeque before serving
if using as a dip.



Enjoy!







NOTES : It is very important to use authentic Vietnamese nuoc mam in this
recipe--that is, a nuoc mam made in Vietnam, with Phu Quoc brand being
considered the best brand widely available. Nuoc mam made in Thailand tends
to be too coarse and salty in taste to blend well with the other
ingredients, and thus produces too much of a pronounced fish and salt taste
to suit fine barbeque.









Prudhomme's BBQ sauce


Amount Measure Ingredient



***SEASONING MIX ***

1 ½ teaspoons black pepper

1 teaspoon onion powder

½ teaspoon white pepper

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon cayenne



***MAIN INGREDIENTS***

½ pound bacon -- minced

1 ½ cups onions -- chopped

2 cups pork, beef or chicken stock 1

½ cups chili sauce

1 cup honey

¾ cup dry roasted pecans -- chopped

5 tablespoons orange juice

½ orange rind and pulp

2 teaspoons lemon juice

¼ lemon rind and pulp

2 tablespoons garlic -- minced

1 teaspoon Tabasco sauce

4 tablespoons butter



Combine the seasoning mix ingredients in a small bowl and set aside.



In a 2 Qt. saucepan, fry the bacon over high heat until crisp. Stir in the
onions, cover pan, and continue cooking until onions are dark brown but not
burned, about 8 to 10 min., stirring occasionally.



Stir in the seasoning mix and cook about 1 min. Add the stock, chili sauce,
honey, pecans, orange juice,. Lemon juice, orange and lemon rinds and pulp,
garlic and Tabasco, stirring well.



Reduce heat to low continue cooking about 10 min. stirring frequently.



Remove orange and lemon rinds. Continue cooking and stirring about 15 more
min. to let flavors marry.



Add the butter and stir until melted. Remove from heat. Let cool about 30
min. then pour into food processor and process until pecans and bacon are
finely chopped. This sauce may be used to bbq Chicken, pork or ribs. Makes 5
cups.







Mike's Q-Bread


Extra-HD Foil and a good basting brush

Preheat oven to 325 Deg F.



1 24 oz. Loaf "Italian Bread", called by various names but a
soft-crust version of French Bread...



½ lb. Margarine

2 pkgs. Lipton Onion Soup Mix

2 T. Onion Chips (dried), or granulated Onion

1 T. Garlic Chips (dried), or granulated Onion



1 lb. American Cheese, in 1 oz. slices if possible





On a CUTTING BOARD, slice bread in one-inch slices *almost* all the way
through. Try seriously not to slice all the way through... Transfer the
loaf en toto to a piece of foil large enough to completely wrap it in a
drug-store wrap...



Melt Margarine in a 4-cup Measuring Cup in the Microwave... Add the Soup,
Onion, and Garlic... Stir well to combine...



Baste the insides of the Bread Slices with the Margarine (the Goop will stay
in the bottom... Go back and baste each slice with the goop...



Fold each slice of Cheese in a triangle (like a flag) and insert 1 *whole*
slice in each bread slice...



Wrap the loaf and reserve till Brisket is done. Bake for 20 minutes as
above while the Brisket is cooling for cutting...



This stuff is GREAT and rich... 3 slices equals a *meal* without anything
else...



BEAR Wrote:

>Low fat?!! Hell I'm usin BUTTER. Ain't no marcrap to be found in this
>house. Boy is it gonna be a good heart attack when it comes.



RECIPE AMENDMENTS:



I forgot to warn you to Microwave the Margarine (Butter for the Bear) and
THEN add the Soup Mix... If you Microwave the Soup Mix it turns to a
plastic sludge...



I forgot to mention to reserve a bit of the drained Goop in the bottom of
the Measuring Cup and spread it on the top of the loaf... When it bakes up
it turns crunchy- kinda like an onion-garlic praline...





Eastern North Carolina Smoked Turkey


Recipe by: Tom Solomon



Amount Measure Ingredient -- Preparation Method



1 large turkey, 15-20 pounds

oak and apple wood for smoking

12 ounces apple cider vinegar

1 tablespoon red pepper flakes

2 cups water

1 cup garlic -- finely minced

2 sprigs fresh rosemary -- finely chopped

2 sprigs fresh thyme -- finely chopped

2 sprigs fresh sage -- finely chopped

2 tablespoons brown mustard seeds -- crushed

2 tablespoons black pepper

4 tablespoons Worcestershire sauce

4 tablespoons nuoc mam



In a water smoker or smoker with an offset firebox, smoke turkey for 5 to 6
hours at 225 degrees, using a 50/50 mixture of oak and apple wood. Place a
drip pan under the turkey--use the drippings as a basis for stuffing or for
an excellent turkey gravy. Remove turkey from smoker and place in a large
Dutch oven.



Combine apple cider vinegar and red pepper flakes and add to Dutch oven,
pouring over turkey. Add two cups water. Mix remaining ingredients
thoroughly and stuff cavity of turkey (you can do this before beginning to
smoke as well if you choose). Reserve some of the "stuffing" mixture to
spread evenly along the outside of the turkey as well. Cover, place in the
range oven, and bake at 325 degrees for an additional 2 hours or so, or
until the internal temperature of the turkey at it's thickest point reaches
190 degrees. If you wish a crisp skin remove the cover from the Dutch oven
about a half hour before the turkey is done. Remove from heat, strain and
reserve the pan drippings for stuffing or gravy, and serve.







Here in the South, Brunswick stew and/or Burgoo have long been traditionally
served alongside barbeque. Since it's been so cold here on the east coast
this past week, I thought I'd share some Brunswick Stew and Burgoo recipes
from the Bubba-L archives to pass the time. Y'all enjoy--they're good!





Alphonse's Brunswick Stew


Recipe By : Alphonse Vinh


1 4 pound chicken -- poached

1 2 pound rabbit -- quartered

1 Virginia ham bone

2 cups onion -- sliced

2 cups celery -- chopped

1 cup carrots

2 cups cabbage -- sliced

garlic

marjoram

2 bay leaves

1 dash cayenne -- optional

3 pounds tomatoes with juice -- chopped

1 pound lima beans

1 1/2 pounds potatoes -- chopped

4 cups corn

salt and pepper

parsley -- optional



As a fellow Southern "shivering" in this inhospitable Northern Iceland (why
go to Reykjavik when you can have it all here?), I want to pass on to you
one of my Brunswick Stew recipe to fortify you before grading student
papers, prepare lectures, and such. Starting way in advance, poach one 4 lb
chicken. Then add a 2 lb rabbit that's been quartered (if you don't find any
in your backyard by all means substitute veal) and put on high heat and then
simmer with the chicken with additional water to cover. You should add the
rabbit some 35 minutes after having poached the chicken. When done, drain,
reserve the stock and cool the meats on a platter.



Once the meats are cool enough to touch with your fingers, bone the chicken
and the rabbit and chop into bite-size pieces. Return the chicken and rabbit
morsels into the stockpot and add a Virginia ham bone (if you got one) along
with 2 cups of sliced onions, 2 cups of chopped celery, 1 cup carrots, and 2
cups of sliced cabbage.



Add garlic, marjoram, 2 bay leaves, and a little dash of cayenne (optional).
Stir in 2-3 lbs of chopped tomatoes with juice, bring to a boil, then simmer
for 25 minutes. Add 1 lb of lima beans, 1 1/2 lbs chopped potatoes, and 4
cups of corn. Bring to a boil again and then simmer, stir the pot a bit to
prevent burning. This will take another hour. Season with salt and black
pepper. An option is to sprinkle finely chopped parsley into the pot. You
can serve this on a bed of rice, or with biscuit, or, as I like to do, with
fresh baguettes. A nicely tossed salad with vinaigrette dressing would be a
nice accompaniment to your stew. Choose a good, full-bodied red wine to
serve with your stew and you and your guests can tell winter to do its
worst.









Brunswick (Georgia) Stew


Recipe By : John Shelton Reed



1 pound round steak

1 pound boneless pork loin chops

3 medium onions -- chopped

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon pepper

7 cups water

1 3 pound broiler chicken, skinned and halved



56 ounces whole peeled tomatoes, undrained -- chopped

1 3/4 cups ketchup

1/3 cup Worcestershire sauce

1/2 cup chili sauce

2 Tbs. Tabasco sauce

1 Tbs. paprika

1 tsp. dry mustard

2 bay leaves

34 ounces frozen corn

34 ounces frozen lima beans

17 ounces frozen English peas

3 small potatoes, peeled and diced

3 tablespoons white vinegar

10 ounces frozen sliced okra, thawed



Combine first seven ingredients in large pot; bring to boil.



Cover, reduce heat, and simmer 1 1/2 hours.



Add chicken and simmer 1 1/2 hours more. Remove meat from broth; reserve
broth.



Cool meat; bone and chop coarsely. Set aside.



Add tomatoes and next seven ingredients; bring to boil.



Simmer, uncovered, 1 hour, stirring occasionally.



Stir in meat, corn, beans, peas, potatoes, and vinegar; simmer, uncovered,
45 minutes, stirring often.



Add okra; cook 15 minutes. Remove bay leaves.



Yield: 6 1/2 quarts.





Ron's Brunswick Stew


Recipe By : Ron Seckinger



2 chicken fryers, cut up, skin removed

1 pound lean ground pork

28 ounces stewed tomatoes

28 ounces corn

28 ounces lima beans

14 ounces okra

1 tablespoon butter

1/2 cup white vinegar

1/2 cup bread crumbs

salt and pepper -- to taste



Discard chicken livers and gizzards. Simmer fryers in 4 quarts of water
until tender.



Remove chicken. Let water cool, then place pot in refrigerator overnight.
Remove congealed fat from top and discard.



Remove bones from chicken and discard. Cut chicken into bite-sized pieces
and return to broth.



Drain corn, lima beans, and okra, and add. Brown pork in sauce pan and drain
grease. Add pork, vinegar, and butter to broth. Salt and pepper to taste.



Simmer 3 to 4 hours. Stir in bread crumbs to thicken.



This recipe serves about 10. Corn muffins make a nice accompaniment.

Enjoy.







Burgoo


Recipe By : Senator Mitch McConnell



PART ONE:

1 5 pound hen

1 pound beef stew meat

1 pound veal stew meat

4 large beef or knuckle bones

celery

onions

carrots

parsley

10 ounces tomato puree

4 quarts water

1 red pepper pod

1/4 cup salt

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon sugar

1 1/2 teaspoons coarse black pepper

1/2 teaspoon cayenne



PART TWO:

6 onions -- finely chopped

2 green peppers -- finely chopped

1 medium turnip -- finely diced

10 tomatoes -- peeled and chopped

2 cups fresh butter beans -- shelled

2 cups celery -- thinly sliced

2 cups cabbage -- finely chopped

2 cups fresh okra -- sliced

2 cups fresh corn (six ears, husked)

1/2 unpeeled lemon -- seeded



If you make this in 2 parts, on successive days, it is not such a chore. Put
all ingredients from part one in a roaster, bring to a boil and simmer
slowly, covered, for about 4 hours. Let cool and strain.



Cut chicken and meat fine, removing all skin, bone and gristle. Kitchen
scissors are good for this job. Return to stock and refrigerate.



The following day lift off half of the fat, add all the vegetables except
corn and okra and cook another hour or until thick.



Cut corn twice, scraping cobs to get the milk. Add this along with the lemon
and additional seasonings. If you finish the cooking in the oven, it will
eliminate stirring and watching.



Cook, uncovered, at 300 for about 2 hours until the consistency of a thick
stew. This will make a gallon. If made before hand, reheat in the oven to
insure against scorching.



Serve in mugs and sprinkle with chopped fresh parsley.







NOTES : This is best made when fresh vegetables are at their peak, but
frozen

vegetables and canned tomatoes can be used when necessary. It freezes well.





Tom "Big Heat" Solomon Barbeque Compound