Mix ketchup, vinegar, mustard, Worcestershire sauce, barbecue sauce, hot sauce, cayenne pepper, garlic, allspice, parsley, onion, and sugar together well.
Best if chilled overnight.
ibs with the Pit Smoked Barbecue Sauce. Move ribs away from
Place brisket on heavy-duty foil.
Mix remaining ingredients (except barbecue sauce) together and brush on brisket.
Wrap in foil and refrigerate overnight.
Bake in foil for 4 hours in a 300\u00b0 oven.
Open foil and pour on barbecue sauce.
Bake for 1 more hour or until done.
Let set for 15 minutes.
Slice across grain of meat.
Combine all ingredients and cook over low heat for 20 minutes. Turn off and let simmer.
Now get ready for the best barbecue sauce you have ever tasted.
/2 cups broth with barbecue sauce.
Return the sliced
irections for sauce:
This recipe makes enough sauce for about
Barbecue Chicken:
Rinse chicken halves
oils).
Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a
tep is to add some barbecue seasoning on top of your
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
Stand meaty side of ribs around side of CROCK-POT slow cooker.
Pour in beer, barbecue and honey.
Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3 1/2 hours.
Garnish with sesame seeds and chives.
Cathy's Tip: The ribs will take on additional browning from the CROCK=POT slow cooker if you stand them up around the side as the recipe directs.
ith a little whipped cream (recipe follows) or cinnamon on top
Melt butter in saucepan.
Add rest of ingredients.
Can be used for any recipe calling for barbecue sauce.
onth!
To Make the Barbecue Sauce.
Slice the onion
You can use my recipe for char siu (#34265) or
Mix all ingredients together and bring to a boil.
Turn down and simmer 2 1/2 to 3 hours until thick and smells full bodied. You can put into crock and simmer 5 to 8 hours.
Strain if you wish and pour into pint jars and freeze.
It keeps in refrigerator 3 to 4 weeks.
This recipe may be doubled.
s needed).
MEANWHILE prepare Recipe #436708: WHISK all of the
Brown beef, bacon and onion in large skillet. Drain.
Combine all ingredients except beans, mix well.
Add beans and stir gently.
Bake one hour in a 325 to 350 oven (or until hot a bubbly).
This recipe can easily be cut in half since it makes a rather large batch. I only use half the bacon. If you would like, you could add some more beef if cutting back on the bacon.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and