emaining ingredients.
Montreal Smoked Meat: Rub 1/2 of the
ny favorite filling in the recipes that follow.
TO MAKE
Whisk all of the ingredients together until smooth.
Boil the sauce very briefly and then simmer for half to three quarters of an hour until it has thickened.
Use on pork spareribs or in any of your barbecued meat recipes.
Store refrigerated - will last for a few weeks.
Start with some BBQ sauce as the base.
Add all ingredients as you would like, taste along the way. That is the fun part.
When you have the right marinade for you, place meat in 9x13 pan and marinate.
Marinate meat as long as you like depending on the type of meat you are using.
I cook my meat in the same pan with the marinade. Usually on the grill. But can be done in the oven as well.
Doing this makes the meat very flavorful and extremely tender.
Mix spices and salts into meat and shape into 2- 3 rolls (whatever will fit in your pot!).
Wrap in two layers of plastic wrap and once in foil.
Boil for approx 1 hr.
on medium high heat.
Preheat oven to 325 degrees F.
In a bowl combine all the ingredients except for the paprika and stir well.
Pour mixture info a shallow pan and sprinkle with paprika.
Bake at 325 degrees F for 90 minutes.
Serve immediately or cover and store in refrigerator until serving.
Note: you can subsitute other kinds of clam meat if you don't have razor clams. Also, frozen clam meat is easier to chop than thawed, and frozen meat works just fine for this dish.
Mix first 4 ingredients.
Add liquid smoke.
Seasoned salt and pepper goes on the type meat you are going to grill.
May brush meat or sprinkle while grilling.
Dissolve Tender Quick in water.
Soak cut up chicken parts for 2 days.
Drain water off
and
rub liquid smoke into meat.
Let set overnight.
No more seasoning is needed.
om/ For more indonesian cuisine recipes.
eef and cook, breaking up meat with a wooden spoon, for
Mix up first 5 ingredients of seasoning in a bowl.
Sift into meat and mix thoroughly.
Also gradually mix in liquid smoke and brown sugar.
Make sure all ingredients are mixed thoroughly.
Let set in a cool place for 24 hours.
Wash meat in cold water.
Place 5 large sheets of aluminum foil on counter.
Place layer of onion and bell pepper on foil with desired spices.
Place meat in middle of foil.
Pour entire bottle of barbecue sauce on meat.
Wrap foil to completely cover meat.
Smoke meat or oven; cook at 160\u00b0 to 180\u00b0.
If using pit, keep fire on opposite end 6 hours for 5 pounds, 12 hours for 10 pounds and 18 hours for 20 pounds.
Dissolve Tender Quick in water.
Add meat, enough that it is all covered with brine.
Let set 2 days.
Drain.
Rub on liquid smoke and lay overnight.
Ready to bake, can or freeze.
This recipe may have to be doubled or tripled for large turkey.
auce, paprika, cumin, oregano, liquid smoke, black pepper, and sugar into
Place meat in bowl.
Mix eggs and brown sugar until well blended.
Mix rest of ingredients together with crackers and eggs. Place in foil-lined pan.
Flatten meat on top to 2-inch thickness.
Bake at 350\u00b0 for 35 to 40 minutes or until meat is done.
Place tomato sauce on meat, then bake.
Mix ingredients together, except meat tenderizer. Pour over meat. Marinate for at least 8 hours. Sprinkle with meat tenderizer frequently while marinating. Excellent on any kind of roast and steaks.
Mix meat, milk, oatmeal, salt, pepper and chili powder well. Shape into 1-inch balls.
Place in baking pan in single layers.
Again this is blended with an electric mixer.
If you are serving a small party, or several dips, you may wish to cut these recipes in two.
No trouble.
Goes well on party crackers.
Use a cooking bag.
Shake flour around in cooking bag.
Put meat in bag and add everything.
Kinda shake around to mix up. Marinate in refrigerator for 25 hours, turning bag over every so often.
Cook 6 to 7 hours at 275\u00b0.
If you want, when it has about an hour to go, you can pull it out and cover it with barbecue sauce.
Heat olive oil in large saucepan over medium heat.
Saute the onions, bell peppers and parsley until onions are clear.
Add the wine vinegar, tomato sauce, hot sauce or cayenne pepper, garlic, honey and lemon juice.
Mix well.
Cover pot.
Turn heat down to low and simmer 1 hour.
Add salt, Worcestershire sauce and liquid smoke; stir well.
Cover and simmer at least 2 more hours, stirring occasionally.