Hot Food & Recipes

Servings: 6 Servings
Category: Bar-b-q | Meats | Main dish
Ingredients

• 6 lb Beef brisket
• Smoker for cooking
• 10 lb Charcoal
• 1/4 lb Mesquite wood
• Basting sauce
• Barbecue sauce

Directions
This is a perfect way to spend a day, and makes a meal fit for a king! It really takes a smoker to make this successfully, but creative folks can use whatever’s handy. Select a good quality beef brisket. Trim off excess fat and store in refrigerator until ready to barbecue. If you wish, marinade the meat for additional flavor or tenderness. A good marinade can consist of water, Worcestershire Sauce, Soy Sauce, pepper, lime or lemon juice – whatever you like! (No Salt, though) Start 8 lbs. of the charcoal and allow coals to develop gray ash over all before beginning to cook. Reserve the remaining 2 lbs. for adding when needed later. Add wood that has been soaking in water for an hour or so. Cook the meat on a grate approx. 8 inches over the coals, adding charcoal and wood to fire as needed. It isn’t necessary to keep a heavy smoke at all times, just 1/2 of the cooking time. Use a meat thermometer to determine doneness of meat to your preference. If the smoker has an indicator for temperature, a low heat is fine. Coals and wood tend to burn at lower temperatures when enclosed in a smoker. While cooking, it is essential to baste often with the basting sauce. Usually every 10 minutes or even less will ensure a juicy and delicious brisket. If basting with another sauce, remember that anything containing sugar or tomato will burn, leaving a scorched flavor. That’s especially true with meats cooked over long periods of time. Serve with the warmed barbecue sauce and breads, beans, salad or potatoes. Enjoy! Jeff Duke From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Bar-b-q | Sauces
Ingredients

• 1/4 c Bacon drippings or margarine
• 1 c Ketchup
• 1/2 c Molasses
• 2 tb Worcestershire Sauce
• 1/4 c Wine vinegar
• 2 c Water
• 2 tb Chili Powder
• 1 ts Dry mustard
• 1/2 ts Salt
• 1/2 ts Cayenne Pepper or Red Pepper
• 1/2 ts Garlic Powder

Directions
In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar. Begin cooking over low heat. Slowly stir in the water. Add the remaining ingredients, mixing well. Raise the temperature to medium high and bring the sauce to a boil. Reduce heat and simmer for 30 minutes. Let sauce cool and stand at room temp. for an hour or more. When ready to serve, reheat. Serve warm over barbecued meats. Sauce will keep refrigerated for several weeks. Enjoy! Jeff Duke From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Bar-b-q | Desserts
Ingredients

• 1 lg Green pepper, cut into
• Quarters
• 2 Fresh jalapeno peppers,
• Seeds and ribs removed
• 6 1/2 c Sugar
• 1 1/2 c Cider vinegar
• 3 oz Liquid fruit pectin
• -optional-
• Several drops green food
• Coloring

Directions
Dinely chop green pepper and jalapeno peppers using a food processor or knife. In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and vinegar. Bring to boil on range-top; reduce heat. Cover and simmer, stirring often, about 15 minutes or until pepper mixture tuns transparent. Stir in pctin; add food coloring, if desired. Return to full rolling boil; boil hard, uncovered, 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Pour at once into hot sterized half-pint jars, seal, using metal lids of parafin. Serve with cream cheese and assorted crackers.

Servings: 1 Servings
Category: Barbecue | Sauce
Ingredients

• 1/2 lg Onion; chopped
• 4 Cloves garlic; chopped
• 2 c Ketchup
• 1/3 c Vinegar
• 1/4 c Worcestershire sauce
• 1/2 c Brown sugar; packed
• 3/4 c Molasses
• 1/2 ts Pepper
• 1/2 tb Salt
• 1/4 c Tomato paste
• 2 ts Liquid barbecue smokeae
• 1/2 ts Tabasco sauce; to taste
• Burbon or whisky; to taste

Directions
Combine onion, garlic and burbon in a 3 qt saucepan. Saute until onion and garlic are translucent, about 10 min. Flame if possible. Add all remaining ingredients, bring to boil, then turn down mixture to a medium simmer. Simmer for 20 min. stirring constantly. Run through strainer if you want a smooth sauce. Makes 4 cups. Posted to bbq-digest by RockMc on May 10, 1998

Servings: 4 Servings
Category: Bar-b-q | Meats | Main dish | Low-cal
Ingredients

• 1 c Tomato juice
• 1 tb Olive or cooking oil
• 1/2 ts Dried basil, crushed
• 1/2 ts Dried oregano, crushed
• 1/4 ts Pepper
• Clove garlic, minced
• 1 lb Top round steak, 1″ thick
• 2 x Lg onions,thin sliced rings

Directions
For marinade, combine tomato juice, oil, basil, oregano, pepper, and garlic. Set aside. Trim fat from steak and cut into 4 equal portions. Place meat in a plastic bag set in a deep bowl. Pour marinade over steak. Seal bag; turn to coat steak well. Marinate overnight in the refrigerator. Then, drain steak, reserving marinade. Place onion slices on an 18″ square of heavy foil. Turn edges of foil up slightly. Drizzle 1/2 cup of the reserved marinade over onions. Fold foil tightly to seal. Grill onion packet and steak on an uncovered grill directly over medium coals for 10 minutes. Turn onion packet and steak; brush steak with marinade. Grill steak to desired doneness, allowing 8-10 minutes more for medium. Grill onions 8 minutes more or till tender. Unwrap onions and place on a serving plate. Arrange meat atop onion. Spoon any remaining sauce from onions over the meat. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Barbecue | Nuts | Savory sauc
Ingredients

• 8 oz Sliced bacon
• 1 lg Orange
• 1 lg Lemon
• 1 1/2 c Sliced onion
• 4 Cloves garlic; sliced
• 1 cn Beef broth; 13 3/4 oz
• 1 Bottle chili sauce; 12 ozs
• 1 c Honey
• 3/4 c Coarsely chopped toasted
• -pecans
• 1 ts Black pepper
• 1 ts White pepper
• 1/2 ts Ground hot red pepper
• 2 tb Unsalted butter
• Hot red pepper sauce; to
• -taste

Directions
Cook bacon in large skillet til crisp; remove bacon with slotted spoon to paper towels to drain. Squeeze juice from orange and lemon into small bowl; reserve half and orange and half a lemon rind. Pour off all but 3 tbsp fat from the skillet. Add onion and garlic; cook til onion is very tender, about 8 mins. Stir in broth, chili sauce, honey, pecans, black,white and red peppers, reserved crumbled bacon, and reserved orange and lemon juice and rinds. Bring to boiling. Reduce heat to low; simmer about 15 mins to blend flavors, stirring occasionally. Discard rinds. Pour into food processor. Whirl til bacon and pecans are finely chopped. Return to skillet. Stir in butter. Heat thru just til butter melts. Season to taste with pepper sauce. Refrigerate up to several days, or freeze for longer storage. NOTES : Formatted for MasterCook by Cairn Rodrigues Recipe by: Family Circle 6/4/96 Posted to KitMailbox Digest by Cairn Rodrigues on May 21, 1998

Servings: 1 Servings
Category: Barbecue | Pork | Ribs | Sauces
Ingredients

• 3 lb Small pork ribs
• 1 Part
• 1 Part
• 3 Parts
• ***SAUCE***
• 1 pt Ketchup
• 1 1/2 pt Water
• 1/3 c Flour
• 1 tb Salt
• 4 ts Sugar
• 2 1/2 ts Paprika
• 1 1/2 ts Pepper
• 1 1/2 ts Chili powder
• 1 tb Prepared mustard
• 1 1/2 ts Liquid Barbecue SmokeAE
• 1 c Worcestershire sauce
• Black pepper
• Paprika
• Salt

Directions
Season the ribs with above mixture. Place ribs on the grill in any type of covered smoker or bbq pit, keeping away from direct heat so that the smoke does the cooking. Cook very slowly for 1 1/2 to 2 hours or until meat comes away from bone easily. during the last 15 min. baste both sides of ribs with sauce. Cut ribs and serve. To make sauce, combine ketchup and water in a large pot and bring to boil. Mix dry ingredients. Add mustard, liquid smoke, and half the worcestershire sauce. Stir into paste; then add the remainder of worcestershire sauce. Pour this into heated mixture and boil slowly for 20 min. Refrigerate any unused portion. Keeps for several weeks. Makes about 1qrt. Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 4 Servings
Category: Barbeque | And | Grill
Ingredients

• 4 lb Beef tri-tip roast
• 1/2 c Dry red wine
• 1/2 c Olive oil
• 2 tb Worcestershire sauce
• 1 tb Soy sauce
• 1 md Lemon;, juiced
• 3 Cloves garlic;, chopped
• 1/4 ts Dry mustard

Directions
Combine oil, Worcestershire, soy, lemon juice, garlic and mustard. Marinate meat in sauce in refrigerator for 24 hours, turning several times. Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade. Recipe by: Prodigy Food & Wine Board Posted to MC-Recipe Digest V1 #669 by Crane Walden on Jul 13, 1997

Servings: 6 Servings
Category: Barbecue | Savory sauc
Ingredients

• 3 tb White wine vinegar
• 1 tb Lemon juice
• 2 ts Dijon mustard
• 3 tb Olive oil
• 3 tb Vegetable oil
• 1/2 c Chopped green onions; white
• -part only
• 1/4 c Finely chopped fresh parsley
• 2 tb Chopped fresh thyme; OR
• 2 ts Dried thyme; plus
• 1 ts Grated lemon peel
• 1 Shallot; finely chopped
• Salt and pepper; to taste

Directions
Whisk together vinegar, lemon juice and mustard in bowl til smooth. Whisk in olive and vegetable oils in slow, steady stream til sauce is blended. Stir in green onion, parsley, thyme and shallot. Season with salt and pepper. Recipe by: Family Circle 6/4/96 Posted to KitMailbox Digest by Cairn Rodrigues on May 21, 1998

Servings: 1 Servings
Category: Barbeque or | Blender | Sauces and | To post
Ingredients

• 2/3 c Water
• 1 Lemon; seeded, cut up
• 1 c Butter or margarine;
• -softened
• 1 Clove garlic
• 1 tb Flour
• 1 tb Sugar
• 2 ts Salt
• 6 dr Hot pepper sauce
• 1/2 ts Dried thyme

Directions
In covered container of blender, blend all ingredients at low speed until smooth. Turn into saucepan. Cook, stirring, over medium heat until slightly thickened. Try on chicken, pork or seafood. Makes about 2 cups. Formatted by Mardi Desjardins March 11, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi on Mar 11, 1998