reast into a bowl of Big Bob Gibson Bar-B-Q White Sauce
To prepare the rub: Combine all rub ingredients in a bowl and stir to mix.
Preheat a grill or the oven to 250 degrees F.
Place slab of ribs bone side up on table. Slide a knife under the membrane and against the end bone to separate the two. With a dry paper towel or rag, grasp the edge of the thin membrane and pull. The entire membrane should separate from rib. Note: This will result in a more tender rib and will allow your barbecue flavors to better penetrate the meat.
Sprinkle 1/4 cup of rub over each slab, front and back. Place ...
Combine all the ingredients in a large bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you're ready to use. Keeps up to 4 days.
Place all ingredients in a very large blender or food processor.
(It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth.
Pour sauce into a large bowl.
Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling.
This sauce is also great for dipping; set some sauce aside for passing at the table.
Pour over those chickens you buy roasted at the grocery for a real easy treat.
Stir mayonnaise, vinegar, sugar, lemon juice, horseradish, salt, black pepper, and cayenne pepper together in a bowl until smooth. Slowly stream water into the sauce, increasing the amount until you reach your desired consistency.
In a large bowl combine the ingredients. Mix well. Chill until use.
Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.).
Blend for 1 minute, or until thoroughly combined and mixture is smooth.
Pour sauce into a large bowl.
Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling.
This sauce is also great for dipping; set some sauce aside for passing at the table.
Enjoy!
Chop the collard greens, stems and all, into bite sized pieces.
Bring a big pot of salted water to a boil. Pour in the collards and boil for 18 to 20 minutes.
Meanwhile prepare the sauce.
Melt butter in a saucepan over medium heat.
Add the garlic and saute for 2 minutes.
Add the rest of the ingredients and bring to a simmer.
Once the greens are done drain them and return them to the pot.
Pour the sauce over them and keep warm until you're ready to serve.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Mix all the ingredients together in a big, covered Dutch oven. Cover and bake in the oven at 275\u00b0 for 5 or 6 hours.
Do not open the lid while cooking.
NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING!
resh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter
resh lemon juice, then with Recipe #488671. Coat with olive oil
Carefully combine all ingredients, saving 1 cup laughter and 1 cinnamon stick.
Use cinnamon stick to gently stir ingredients. After carefully mixing, top with the 1 cup laughter you saved. Recipe serves everyone.
Guaranteed to make you feel great.
n a spice shaker with big enough holes to allow pepper
Blend a little Big Red with both cans of Eagle Brand milk using a mixer.
Pour mixture in freezer containers, then pour remaining Big Red.
It's ready to freeze.
Mix cake as directed on box.
Bake in a 9 x 13-inch pan. After cake has cooled, punch holes with fork.
Heat 1 cup Big Red, add jello to dissolve. Pour over the cake and then pour 2 cups Big Red over the cake.
Put in refrigerator to cool.
BIG DADDY RUB: In a medium
Put Eagle Brand milk in ice cream freezer, then fill remainder to the fill line with Big Red.
Put lid on.
Surround with ice and rock salt.
Crank until firm.
Delicious!
Beat eggs well.
Add
sugar,
flour
and ice cream mix. Gradually add canned milk.\tMix
well.
Add Big Red soda water to fill 1 gallon freezer.