Hot Food & Recipes

Servings: 1 Servings
Category: Barbeque | Beef
Ingredients

• 4 lb Round (7-bone chuck roast)
• -Cut 2″ thick
• 2 ts Meat tenderizer
• 3 Green onions, chopped
• 1 Garlic clove
• 1/4 Green Pepper (diced)
• 2 Stalks Celery, diced
• 1/2 ts Oregano
• 1/2 ts Rosemary
• 1 ds Cayenne
• 1 tb Worcestershire sauce
• 3/4 c Burgundy wine
• 3 tb Peanut oil

Directions
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer. Pierce meat deeply all over with fork. Place in shallow dish and top with green onions, garlic, green pepper, celery, oregano, rosemary and cayenne. Combine worcestershire, burgundy and oil and pour over meat. Refrigerate overnight, turning meat several times, each time spooning the chopped ingredients over top again. Sear both sides over glowing coals. Raise grill and continue cooking, haveing meat about six inches from heat, until done as desired. Allow from 50 to 60 minues for total cooking time. Brush frequently during cooking with any remaining marinade Source: Best Barbeque Recipes by Mildred Fischer – —– – ~—————————————————————- : Please Visit the Hot and Spicy Cooking Page http://www.teleport.com/~cstarz/ : ftp://ftp.teleport.com/users/cstarz Now has over 7500+ recipes for sauces, marinades, spice mixtures, seafood, sausages, dry-rubs, appetizers and Barbeque, etc. Download/Upload Areas, Meal-Master(tm) and other programs etc. – ~—————————————————————- Posted to bbq-digest V2 #062 Date: Fri, 02 Aug 1996 07:59:37 -0700 From: cstarz@teleport.com (Carey Starzinger)

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

• 3 lb Beef short ribs
• 1/2 c Chopped onions
• 1 tb Margarine
• 1/2 ts Pepper
• 4 ts Sugar
• 1 ts Dry mustard
• 1 ts Salt
• 1 ts Paprika
• 4 ts Worchestershire sauce
• 1/2 c Catsup
• 1/4 c White vinegar
• 1/4 c Water

Directions
Contributed to the echo by: BOYD NARON BARBEQUED BEEF RIBS Brown ribs. Saute onions in margarine and add remaining ingredients. Simmer 30 minutes. Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, baste again and bake at 300 degrees for 1 hour. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Barbeque | Beef
Ingredients

• 1 tb Brown sugar
• 1 tb Sweet paprika
• 1 ts Dry mustard
• 1 ts Ground allspice
• 1/4 ts Pepper
• 2 6 oz 1″ thick Tenderloin
• -Steaks

Directions
Combine first 6 ingredietns in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot. Bon Appetit – Too Busy to Cook Posted to MealMaster Recipes List, Digest #154 Date: Tue, 28 May 1996 07:51:52 -0700 From: cstarz@teleport.com (Carey Starzinger)

Servings: 12 Servings
Category: Bar-b-q | Sauces | Meats
Ingredients

• 2 14-oz bottles catsup
• 1 12-oz bottle chili suace
• 1/2 c Prepared mustard
• 1 ts Dry mustard
• 1 ts Salt
• 1 1/2 c Brown sugar, firmly packed
• 2 tb Black pepper
• 1 5-oz bottle steak sauce
• 1/2 c Worcestershire sauce
• 1 tb Soy sauce
• 1 12-oz bottle beer
• 2 ts Mince garlic

Directions
Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat. Add minced garlic before using. Baste meat during last 15 minutes of grilling time. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 12 Servings
Category: Bar-b-q | Sauces | Meats
Ingredients

• 2 14-oz bottles catsup
• 1 12-oz bottle chili suace
• 1/2 c Prepared mustard
• 1 ts Dry mustard
• 1 ts Salt
• 1 1/2 c Brown sugar, firmly packed
• 2 tb Black pepper
• 1 5-oz bottle steak sauce
• 1/2 c Worcestershire sauce
• 1 tb Soy sauce
• 1 12-oz bottle beer
• 2 ts Mince garlic

Directions
Combine all ingredients, except garlic, in saucepan and simmer 30 minutes over medium heat. Add minced garlic before using. Baste meat during last 15 minutes of grilling time. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Servings: 1 Servings
Category: Barbeque | Seasonings
Ingredients

• 2 c Sugar
• 1/4 c Paprika
• 2 ts Chili Powder
• 1/2 ts Cayenne
• 1/2 c Salt
• 2 ts Black Pepper
• 1 ts Garlic Powder

Directions
Combine all ingredients and use as a rub for any barbequed meat Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:26:17 -0700 From: Carey Starzinger – BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow

Servings: 1 Servings
Category: Barbecue | Seafood
Ingredients

• 3 lb Large shrimp, raw*; unpeeled
• 1 tb Garlic salt
• 1 ts Celery salt
• 1/3 c Worcestershire sauce
• 2 tb Oil
• 1 tb Thyme
• 1/4 ts Cayenne
• 1 pn Rosemary
• 1 ts Beef extract
• 1 tb Chervil
• 2 Sticks butter

Directions
Mix ingredients and pour over shrimp in casserole dish. Marinade at least one hour in refrigerator (preferably overnight). Bring back to room temperature and bake at 350 for about 20 minutes for 3 pounds of shrimp or a little longer for 5 pounds. NOTES : *up to 5 pounds of shrimp. Published in the 7-13-94 issue of the Tyler Courier-Times.

Servings: 4 Servings
Category: Barbecue & | Outdoor gri | Pork
Ingredients

• 5 lb Pork spare ribs
• Salted water
• 1/2 c Butter
• 1 md Onion;, finely chopped
• 1 c Water
• 1/2 c Vinegar
• 1 c Tomato catsup
• 1 c Commercial barbecue sauce
• -(hickory smoked type)
• 1 Lemon; (juice from)
• Salt to taste
• Fresh ground pepper; to
• -taste
• Tabasco sauce; to taste

Directions
Slice the ribs apart and place in a large cast iron skillet. Cover with salted water and bring to a boil. Reduce heat, cover and simmer over low heat for one hour, or until the meat is fork tender but not falling from the bones. While the ribs are cooking, prepare the sauce. Melt the butter in a saucepan and saute the finely chopped onion. Stir in the water, vinegar, catsup, bottled sauce, lemon juice, and seasonings. Bring to a boil, stirring, and remove from heat. Place the ribs in a shallow pan and cover with the sauce, coating the ribs evenly. Place in the refrigerator for at least two hours. Barbecue the ribs on an outdoor grill over moderately hot coals, basting with the sauce and turning often until well browned. Typed by Carolyn Cloe Don’t *WE* feel superior!!!! Bill Recipe by: William Mann, Jr. Posted to MC-Recipe Digest V1 #694 by Kathy Meade on Jul 27, 1997

Servings: 4 Servings
Category: Bar-b-q | Harned 1994 | Herb/spice | Side dish | Vegetables
Ingredients

• 8 To 10 cherry tomatoes
• – halved
• 1 1/2 c Corn cut from cob
• 1 Sweet red pepper; julienned
• 1/2 md Green pepper; julienned
• 1 sm Onion; sliced
• 1 tb Fresh basil leaves; chopped
• 1/4 ts Grated lemon rind
• Salt and pepper; to taste
• 1 tb + 1 tsp. unsalted butter or
• -margarine; cut in pieces

Directions
Combine all ingredients except butter in a large bowl; toss gently to mix well. Divide vegetable mixture in half. Place each half in center of a 12 x 12″ piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring corners of foil together to form a pyramid; twist to seal. Grill foil packets over medium hot coals for 15 to 20 minutes, or until vegetables are tender. Serve immediately. From _Delicious Decisions_ by The Junior League/San Diego, CA in _America’s Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 320. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Barbecue | Main course | Potatoes | Poultry
Ingredients

• 4 Boneless chicken breasts;
• -skin left on
• 6 tb Olive oil
• 675 g New potatoes
• 2 tb Tarragon vinegar
• 4 Shallots; finely chopped
• 6 Rashers smoked streaky
• -bacon, cut into thin strips
• 1 ts Chopped fresh tarragon
• Coarse sea salt
• Freshly ground black pepper
• Mixed salad leaves; to serve

Directions
1. Heat a barbecue, grill or griddle. Season the chicken with salt and pepper, then rub in one tablespoon of olive oil. Barbecue, grill or griddle the chicken, skin-side down, for 8-10 minutes, then turn and cook for another 8-10 minutes. 2. Meanwhile, boil the potatoes for about 20 minutes. Drain, then peel and halve or quarter, depending on size. Mix the remaining oil with the vinegar and shallots, season, then pour over the potatoes. Fry the bacon until crispy, then stir it into the potato salad with the tarragon. 3. To serve, arrange mixed salad leaves on four plates, spoon over the warm potato and bacon salad, and top with the chicken breasts. NOTES : Barbecuing is such a great way to cook chicken because the slight burnt tinge works so well with the natural sweetness of the meat. These chicken breasts have just been seasoned, rubbed with oil and then barbecued. Chicken with bacon or tarragon – or both – is a classic combination, and the warm potatoes in olive oil dressing bring all the tastes together, so this dish is a real treat. If you don