Register for free to join our community of investors and share your ideas. You will also get access to streaming quotes, interactive charts, trades, portfolio, live options flow and more tools.
Register for free to join our community of investors and share your ideas. You will also get access to streaming quotes, interactive charts, trades, portfolio, live options flow and more tools.
Thanks PS....welcome
You think this guys pissed, maybe he just stubbed his toe....
http://www.investorshub.com/boards/profile.asp?user=66967
Who won....I missed the last half
Welcome to Barbecue'n On The Internet's "Beginner Pages!" If you have proceeded in order, then you should have a pretty good understanding of outdoor cooking. We will now turn our attention to the "Fine Art of Barbecuing". We suggest each beginner get the grilling aspects down pat before proceeding to barbecuing. If you feel a need to go back and review some of the previous pages, go ahead . . . . we'll wait right here for you to return . . . . . .
Now we are into the section is where "Type B" folks, who like to congregate for a much longer time, leisurely visit with friends and neighbors around the pit while sipping their favorite beverages and exchanging lies which wouldn't be remembered in the morning . . . . . Does the relaxing, talking and partaking of refreshments lead to barbecuing . . . . . or does barbecuing lead to the relaxing, talking and partaking of refreshments? Doesn't matter, it all adds up to some real enjoyable times.
Ah yes, the fine art of barbecuing. That time when the world slows down, grass quits growing and the kids are somewhere else enjoying themselves. A time when neighbors come over and old fashion talking is reinvented.
I guess we could continue to linger, but if we did, barbecuing would not get started and that would be a real shame. So here we go . . . . . .
There are probably as many different types of barbecue pits out there as there are inventive minds. Buried luau pits, deep hole pits, cinder block pits, brick pits, offset barbecue pits and covered grills are only a few. Let it suffice to say that there are various types of equipment that may be used, but the CONSTANT in barbecuing is slow cooking with wood coals/charcoal at 210 to 225 degree temperatures for longer periods of time. "Longer periods of time" are generally 6 to 24 hours of cooking time depending upon the food being prepared.
The three most common pits used for barbecuing are steel barbecue pits, [sometimes referred to as "offset smokers"], brick pits and barrel pits. Briefly, the offset smoker utilizes a horizontal steel cylinder with a chimney on one end and a fire box on the other. Heat is generated in a separate area - away from the food and is evenly delivered to the food and allowed to leave at the other end via the chimney. This is slow cooking at its finest. These pits generally cost from $250 to $900 with the average being $500 to $600 for a good quality pit. They can also be expected to last 20 years or more with proper care and maintenance.
Brick pits work similarly. Heat is placed at one end and the meat is at the other. The chimney is at the end opposite the heat source. Brick pits, while pretty, quite often are built in the wrong place and require much larger amounts of fuel [charcoal] to keep at the proper temperature. They ARE pretty, however! These pits generally cost from $1500 to $??? - depending upon size and your talents. If you do the work yourself, AND WE DO CALL IT WORK, the costs can be more reasonable. On the other hand if you want someone else to do the work, dig down deep in the 'ole wallet and be ready to pay the piper. Depending upon the quality of construction, they can expected to last 10 to 20 years plus, again with proper care and maintenance. An additional concern we have with brick is that they will crack and break and become less attractive.
barrel pits are a "staple" of the back yard barbecuer. You have all seen them before. They are the typical 55 gallon drum, usually horizontal and hinged on the side for easy access. Folks have been using this method probably longer than any other. The only thing that has changed in recent years is that most are now constructed out of new materials and not old used chemical barrels that could be hazardous to one's health!
We are going to add one additional type of pit because one, they can be adapted to perform as barbecue pits and two they are priced where most folks can utilize them. What we are talking about is the "covered grill" being adapted as barbecue pits. All that is really required is to insure the heat is not directly under the meat and the temperature is maintained for the length of the cooking. The way we do this is to place bricks or other non-burnable substance below the grates to keep the heat from becoming in direct contact to the meat.
Lighting the Charcoal, Obtaining Coals and Getting Started are just about the same as with grilling, with one exception. Take the necessary time to get the heat stabilized at 210 to 225 degrees. This is the range were the cooking will be done. It make take a few times before mastering the task, but rest assured proficiency will prevail.
When the temperature has been stabilized, it is time to put the meat in the cooking chamber. Generally, the preferred location for the meat is in the center of the away from the heat. What that means is to place the meat in the center of the cooking chamber of the smokers and the opposite end from the heat source in the brick, barrel and covered grills pits.
Remember, when barbecuing, we are seeking a sustained cooking time for thicker portions of meat. In order to accomplish this, we need to insure several things are accomplished on regular basis. First, we need to keep the heat at the preferred temperature of 210 to 225 degrees in the area of the meat. Secondly, we need to baste the meat occasionally to keep it moist and keep it from becoming overly bitter with too much smoke. And thirdly, we need to have plenty of our favorite beverages nearby in order that we can perform the first two tasks efficiently.
Maintaining the proper temperature involves adding additional charcoal or wood coals [very, very little raw wood may be added for more flavor] to the existing heat. If the fire becomes cooler, then add additional fuel. If it become too hot ---> AND THIS IS IMPORTANT <--- close the AIR vent to the fire. NEVER close the EXHAUST vent or chimney cover! If you do it wrong, it will cause the meat to become more bitter and sooty than desirable. Repeat, always adjust the temperature with the intake air vents.
Basting meat requires periodic applying non-burning [not the same as non-flammable] liquids to the surface of the meat to keep it moist and flavorful. This basting sauce is frequently called a "mop" because it is moped on the meat every 15 to 30 minutes. What this mop can look like would be a solution of fresh liquids such as beer, vinegar, chicken stock, lemon juice and others mixed with favorite spices and vegetables such as chopped onions, garlic, carrots along with pepper, salt, paprika, worcestershire sauce, butter, canola, thyme, basil or other ingredients to taste.
Pay special attention that we did not include any products which contained tomatoes or sugar. Both of these have low burn temperatures and as such, will burn on the meat and taste burned. Not a real pleasant thought! So, don't use them!
OK, now we have the heat constant and we know how to keep the meat moist and flavorful . . . . what are we going to cook? Some of the ideal selections for beginning would be whole chickens, baby back ribs, sausage, cornish hens and perhaps even a small brisket! Each one, we will discuss briefly.
The one "tool" which is necessary for barbecuing is a bi-therm instant read meat thermometer. I repeat, it is a must tool. The temperature of the fire and outdoors varies so much that the only way to insure when the meat is done is checking the internal temperature of the meat - - - it never lies! They cost about $10 to $15 and will insure you don't go to the doctors office experiencing gastrointestinal problems or to the dentist with broken teeth! Get one, it will save its weight in bad food many times over!
http://www.barbecuen.com/
hehehe
Whats in the bottom picture?
Don't take her to the knicks game, suns are kik'n their ass!
It's a west coast sheepshead.....
Not the same fish....
West coaster sheephead are freakin nasty nasty crap, they taste like rancid coral....
SHEEPSHEAD....the coral eater, have you ever tasted one of them, thats the nasty ass worse thing I've ever tasted, still have nightmares about that...for real!
lol
She must be a proc-doc....they like perfect azzholes!
I'm still laughing my azz off....don't they think they should master this "CSHD is a diversified holdings corporation, which was formed to originate, fund and source funding for asset-based transactions in the private market. CSHD's main service will be to acquire, fund and provide insurance to target companies in the currently underserved $15,000,000 to $100,000,000 asset finance market." before they try that?
Welcome Rich....Post away
Welcome to the board bizzygrrl81!
I have no idea who he is (prolly some low life bed wetter), he's been sending me nasty pm's right and left (he's ok for a dumb azz Nah Youker).......Now, could you post the recipe for that chicky dish?
richyboy....you should be ashamed for taking that guppy of its mama's breast...sheesh man!
I love it....like the president of MADD getting arrested for DUI....
Bring that hog over so's we can bbq it...
http://www.investorshub.com/boards/board.asp?board_id=8117
Just to feed your tree huggin azz, the rest of us get prime, dude......
Hey droopy....do you do the bbq thing?
Do I know you?
Thanks amigo
Hey Fred....Pull up a chair, I'm in the process of building a huge smoker/griddle/grill, trailer mounted of course...maybe 20-24 ft. with all the bells and whistles (hot water heater, sink, lights, generator, etc.) and plan on sharing it here as progress allows. Post away in the meantime.
Thanks Larry...Hang around, dude.
A Very Brief History of the Four Types of Barbeque Found In the USA
By Lake E. High, Jr.
President, South Carolina Barbeque Association
(scbarbeque.com)
There are generally considered to be four types of barbeque in the country and they, by and large, are broken down by the type of sauce use in basting and also as a finish sauce, used when the barbeque is being served. Those four, in order of historical emergence, are Vinegar and Pepper, Mustard, Light Tomato and Heavy Tomato. And while there is always disagreement on the varieties of preparation, such as whether one should use a dry rub or a wet rub and various other culinary arguments, all of the many sauces used in America generally will fall into one of those four basic groups.
North and South Carolina share three of the four types of barbeque sauce that Americans normally use. But only South Carolina is the home of all four.
The "original" barbeque sauce, dating back hundreds (yes, hundreds) of years is Vinegar and Pepper, the first and simplest of the four. It is found on the coastal plains of both North and South Carolina and to a slight degree in Virginia and Georgia.
The second (in order of historic evolution) of the four sauces is the one that is distinct to South Carolina and the one that people most often think of as South Carolina style - Mustard Sauce. That sauce is the product of the large German heritage found in South Carolina.
Starting in the 1730s and continuing into the 1750s, the British colony of South Carolina encouraged, recruited, and even paid the ocean passage for thousands of German families so they could take up residence in South Carolina. They were a hard working, sturdy and resourceful people who were given to an intensive family-farm type of agriculture, as opposed to the plantation system favored by the English settlers. Those German families were given land grants up the Santee, Congaree, Broad and Saluda Rivers as they came in successive waves over a twenty plus year migration. Those rivers all flow into each other and fall from the South Carolina upcountry to the low country. The simplified map on the home page of the Carolina Q Cup (carolinaQcup.com) shows the location of mustard sauce in South Carolina.
The first German settlements were in present day Dorchester County, and then successive waves of settlers moved on up the rivers to the counties of Orangeburg, Lexington, Newberry and the northwestern part of Richland County. (The middle and southern parts of Richland were settled by English settlers.) These German settlers brought with them, in addition to their European farming style and the Lutheran Church, the common use of mustard.
South Carolina mustard sauce can be clearly traced to those German settlers and is still in abundant evidence today, even after 250 years, in the names of the families who sell mustard based sauces and mustard based barbecue to the public. The Bessinger family is the most prominent in the mustard based barbeque business, but other German names are legion in the South Carolina barbeque business - Shealy, Hite, Sweatman, Sikes, Price, Lever, Meyer, Kiser, and Zeigler are other examples and there are many more. (There is even a Dooley's barbeque in Lexington County, which everyone generally thinks of as an Irish name, but which comes from the German Dula family [pronounced Doole], as in the infamous Thomas Dula who became "Tom Dooley" in the Kingston Trio's 1960s song, "Hang down your head Tom Dooley.")
The Scottish families who settled primarily in Williamsburg County in present day South Carolina low country are the most famous South Carolina preparers of Vinegar and Pepper barbeque. The most prominent present day Scottish barbeque family is probably the Brown family, but there is also McKenzie, Scott, McCabe and many others who have remained, like the German families, true to their heritage. This simple Vinegar and Pepper sauce is the first, and therefore the oldest, of the South Carolina basting sauces.
The third type of sauce found in South Carolina, in terms of the evolution of sauces, is Light Tomato sauce. This sauce is (or was) little more than Vinegar and Pepper with tomato ketchup added. This occurred after tomato ketchup became a readily available condiment around the turn of the last century; that is, around 1900. It was a simple thing to take the tried and true Vinegar and Pepper and add some ketchup, which brought a little sweetness and other spices to the mix. That style of sauce is most famous in North Carolina in the Piedmont region of which Lexington, North Carolina, is the acknowledged barbeque center. It is also popular in the upper middle part of South Carolina and in the South Carolina Pee Dee region which is the upper coastal plain area of the state.
The fourth sauce in South Carolina and, for that matter, the rest of the nation, is Heavy Tomato sauce. This sauce has evolved only recently, that is, in the last sixty or so years, and it's the last of the four major types. It has spread rapidly over the majority of the nation due to modern transportation, modern marketing, and the insatiable sweet tooth of the modern American.
Heavy Tomato sauce is most often seen in the type of sauce popularized by Kraft Foods and it is found on every store shelf, thanks to the miracle of twentieth century motorized transportation. It and its newer cousin, Kansas City Masterpiece and its many imitators, is the type of sauce that most Americans think of as barbeque sauce.
As more and more Americans heard about barbeque they wanted to have some for themselves. Since they had no real background in the preparation of real barbeque they were easily sold the idea that the "barbeque" sauce they had seen on TV and found at the local supermarket was just the thing they needed to do the job. And while a heavy tomato sauce is a legitimate type of sauce, it is almost always used by the average American incorrectly, that is, slathered over various meats that have been grilled over high heat.
The most unfortunate thing is that those Americans who live far away from the initial area where barbeque was first introduced by the native Indians to Europeans colonists (South Carolina) and who, therefore, don't really have any historic connection to the earliest barbeque, are actually being mislead into thinking they are eating real barbeque. Regrettably, they are missing out on the true original and the very best types of genuine barbeque.
Another casualty of American television is the confusion over just what barbeque is. Hints to its true nature, however, can sometimes be found in the use of the word "barbeque" in the language. It has become popular to say that barbeque is a noun and not a verb. Well, barbeque is, most properly, used as a noun that refers to a specific thing but sometimes it can also be used as a transitive verb.
Unfortunately, most Americans who live outside of the South in general and North and South Carolina in particular, use it as a verb or, if they use it as a noun, use it incorrectly. Midwesterners or Yankees will say to friends, "I'm going to barbeque some hamburgers tonight." Or they will say, "Let's put some brats on the barbeque and break out some beer." And while everyone will be having a great time sitting around in the smoke, the use of the word in that way is incorrect. That neighbor is going to grill some hamburgers, not barbeque them. The cooker he is going to cook them on should be called a grill, not a barbeque.
The second proper use of the word, the transitive verb usage, can sometimes be seen in such usage as the term "barbequed chicken" or "barbequed beef." It is common to barbeque various meats with beef and chicken being probably the most usual but real barbeque can including lamb, turkey, goat and even possum and other exotic creatures. But those animals are termed "barbequed (insert the name of the animal)" where the term "barbequed" in that usage is a transitive verb describing the way the animal was cooked.
The incorrect use of the term barbeque on television, in movies and in magazines which is, more often than not, written or spoken by people who know nothing about real barbeque, has led to the misconception, for instance, that beef is barbeque. It's not. Don't forget, barbeque is more specifically a noun, a specific thing, and that specific thing is pork, not beef or fish, or beaver, or shrimp or anything else. It's quite possible to barbeque beef; tens of thousands of people out west do it all the time. And it's oftentimes delicious. But it's "barbequed beef" not barbeque. The term barbeque is always properly reserved for pork.
Indeed, it was the Spanish who first introduced the pig into the Americas and to the American Indians. The Indians, in turn, introduced the Spanish to the concept of true slow cooking with smoke. So, in that first fateful coming together, way back in the 1500s, the Spanish supplied the pig and the Indians showed them how to cook it. That is when authentic barbeque was first eaten.
The first true colony in the Americas, by the way, was in South Carolina. The very first Spanish adventurers that one reads about in the history books were actually Conquistadores, bent on gold and conquest, not on colonizing. The Spanish colonists, who came only slightly later but still in the early 1500s, came to South Carolina and they named their colony Santa Elena. It was established in the area that we now call Port Royal in Beaufort County. That colony lasted almost 20 years and it boasted a fort with several cannons, a church, a bakery, blacksmith foundry and shop, a pottery kiln and nearly 500 colonists including over 100 families. It was in that first American colony that the white man first learned to prepare and to eat real barbeque. So, people were eating barbeque in South Carolina even before that name had been applied to the area by the English.
If one wants to experience all four of America's styles of barbeque there is only one state in the nation where that can be done - South Carolina. The true barbeque aficionado can not say that he has completed his barbeque quest without a visit to South Carolina where the art of barbeque was invented and where it is still practiced in both its purest tradition and its most diverse styles.
So, y'all come to South Carolina and eat barbeque with the people who know the most about it and have the longest history of preparing it. There is a great culinary adventure waiting in store for you in South Carolina.
These two Theodore de Bry engravings below, which were copied from Jacques le Moyne drawings made in the 1500s, show two views of Native American cooking. These two drawings, and many others in a similar vane, were often found in the grammar school and high school history books we used back in the 1940s, 50s and 60s. Please remember that the Frenchman le Moyne had to redraw most of his work from memory after the Spanish burned Fort Caroline the French fort in the mid 1500s. These drawings may not be perfect but they are, nevertheless, the best depictions we have of early Indian life.
The first drawing below shows Indians cooking with low heat and lots of smoke. Note that the food to be barbequed is deliberately placed high and away from the hottest source of the heat.
This drawing was often referred to as an "Indians smoking meat" by publishers and historians who were unfamiliar with true barbeque. But note that the source of heat in this first drawing is such that the heat source is clearly hotter than in a true "smoking" process. Also, in smoking, the meat being smoked is cut away from the animal. Smoking is such a slow process that whole animals cannot be smoked all at once or the interior would spoil. In barbeque the animal is often cooked whole as we do in "whole hog" barbeque today.
(Also note that Europeans were fascinated by alligators and La Moyne put them in as many of his drawings as he could, even if he did make them look like large lizards.)
There is only a very fine line between "smoking meat" and barbeque and that line is temperature. Smoke houses, which were common on every farm up until the 1940s, used a fair amount of smoke but only a very low heat. In a smoke house, smoke is the thing and the temperature inside of the smoke house is quite low compared to barbeque. Smoking meat takes days and days.
In barbequing temperature plays a larger role. Barbeque requires a temperature of between 210 to 250 degrees over a period of 10 to 20 hours (or more depending on the meat being cooked). In barbeque, cooking time is shorter and temperatures higher than "smoking."
Note that Native Americans as depicted by La Moyne also cooked their food directly over a high source of heat when needed. Native Americans used high heat when it was called for but they had also learned the art of true barbeque, which was lower heat over a longer period of time and the use of smoke as an airborne marinade. They, of course, also knew how to use even less heat than in barbeque over longer periods of time when they preserved their meat by the "smoking" method.
http://www.southernbarbecue.com/rub_recipes.htm
Rubs & Sauce Recipes
Here are some of my favorite recipes.
Or you may want to proceed to links at:
Commercial Rubs and Sauces
________________________________________
Dry Rib Rub "Magic Dust"; it helped win a Memphis in May Grand Championship!
• 10 tb Black pepper
• 10 tb Hungarian Paprika
• 5 tb Chili powder
• 5 tb Red pepper
• 5 tb Garlic powder
• 3 tb Celery salt
• 1 tb Dry mustard
________________________________________
Cajun Rub Comes straight from the bayou, it's got zip!
• 4 Tbsp salt (non-iodized)
• 3 Tbsp granulated garlic
• 3 Tbsp ground black pepper
• 1 Tbsp ground cayenne pepper
• 1 Tbsp Spanish paprika
Mix all the ingredients with a large tablespoon, crushing all lumps. Store in a closed glass container in a cool dark place.
Use 1½ tablespoons of rub per pound of pork, rubbed in thoroughly. Let pork stand at room temperature for 2 hours or refrigerate 72 hours, then smoke cook.
________________________________________
Bourbon Street Seasoning Just a sprinkle adds real character to foods.
• 4 Tbsp salt (non-iodized)
• 2 Tbsp onion powder
• 1 Tbsp black pepper
• 1 Tbsp cayenne pepper
• 1 Tbsp paprika
• 2 Tsp garlic powder
• 1½ Tsp ground thyme
• 1½ Tsp allspice
• 1½ Tsp sugar
• ¾ Tsp ground nutmeg
• ¾ Tsp ground bay leaves
Use as a rub for beef, pork, lamb, poultry, fish, and vegetables. Stores 3-6 months in a closed glass container. Makes almost 5/8 cup.
________________________________________
El Greco Rub
• 2 tablespoons sugar
• 1½ tablespoons non-iodized salt (canning or sea salt)
• 1½ teaspoons black pepper
• 1½ teaspoons paprika
• 1 tablespoon ground thyme
• 1 tablespoon ground marjoram
• 1 tablespoon ground rosemary
• ½ teaspoon garlic powder
• ½ teaspoon MSG (monosodium glutamate) optional.
Using a large spoon, mix together, crushing any ingredient lumps.
The thyme, rosemary, marjoram, and garlic powder give El Greco it's special flavor, any of the other ingredients may be altered to taste.
________________________________________
Sweet Meat Rub
• 6 tablespoons medium brown sugar
• 3 tablespoons dry mustard
• 1 tablespoon black pepper
• 2 tablespoons Chile powder
• 2 tablespoons garlic powder
• 1 tablespoon onion salt
• 3 tablespoons onion powder
• 2 tablespoons salt
• 1 tablespoons ground cumin
• 1 tablespoon celery salt
Mix the ingredients in a small bowl or jar. Store in the refrigerator when not using.
________________________________________
Brisket Rub
• 3 tablespoons Chili Powder
• 3 tablespoons Garlic Powder
• 3 tablespoons of unseasoned Meat Tenderizer
Mix the ingredients in a small bowl or jar. Rub mixture onto the surfaces of the brisket.
________________________________________
Steak Rub
• 6 tablespoons Lemon Pepper
• 2 tablespoons Paprika
• 2 tablespoons Garlic Powder
• 2 tablespoons Ground Thyme
• 1 tablespoon Brown Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Coriander
• 1/8 teaspoons Ground Cumin
• 1/8 teaspoon Cayenne Pepper
Mix the ingredients in a small bowl or jar. Rub mixture onto the surfaces of the steaks. Store excess in the refrigerator when not using.
________________________________________
Mopping Brew This is kind of harsh so use it on meats cooked 12+ hrs.
• 1 (14 ounce) can beef broth
• 14 ounces water
• 1 cup Worcestershire sauce
• ½ cup brown mustard
• 2/3 cup apple cider vinegar
• ½ cup vegetable oil
• ¼ cup salt
• ¼ cup garlic powder
• 3 tablespoons black pepper
Mix the ingredients and cook over warm heat.
Keep mixture warm while Mopping/Sopping meat every 20 to 30 minutes.
________________________________________
Pork Marinade
• ½ cup White Sugar
• ¼ cup Medium Brown Sugar
• 3 tablespoons Chili Powder
• 2 tablespoons Salt
• 1 tablespoon Thyme
• 1 tablespoon Crushed Bay Leaf
• 2 teaspoons Ground Cumin
• 1 teaspoon Black Pepper
• 1 teaspoon Ground Oregano
• 1 teaspoon Ground Allspice
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Cloves
• 8 cups Water
Mix the ingredients and cook over warm heat, stirring occasionally. Let marinade cool completely before using. Meat should soak in the marinade 6 to 48 hours before cooking.
________________________________________
Beer BBQ Sauce "A very good tasting sauce!"
• 1 cup beer
• 1 cup catsup
• ¼ cup white vinegar
• ¼ cup Worcestershire sauce
• 1 Tsp dry mustard
• 1 Tbsp onion powder
• ¼ cup brown sugar (packed)
• 1 Tsp chili powder
• ½ cup finely chopped onion
• Juice of 1 lemon
• Zest of 1 lemon
Mix together the first 8 ingredients. Bring to a boil; let simmer 5 minutes. Add lemon juice, zest, and onion. Simmer 2 minutes. Run through a blender to puree onion and lemon zest. Cool. Makes 2 cups.
________________________________________
Cola-Q Sauce Coke makes this sauce sweet and zippy!
• 2 Tbsp butter
• 6 green onions, chopped finely
• 4 cloves garlic, crushed
• 6 oz can tomato paste
• 3/4 cup dark corn syrup
• 3/4 cup cola
• 1/4 cup cider vinegar
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco sauce
Melt the butter in a small stainless steel or flameproof ceramic saucepan set over low heat. Add the green onions and garlic and cook for 2 to 3 minutes, until the green pieces of the green onion are well wilted. Stir in the tomato paste, followed by the corn syrup, Coca-Cola, vinegar, Worcestershire sauce, and Tabasco or other hot red pepper sauce. Blend well and simmer, uncovered and stirring occasionally, for 30 minutes or until pleasantly thick.
________________________________________
Jack Daniels Grill Glaze Just like at famous Pineapple Willies!
• 1 head garlic
• 1Tbsp. olive oil
• 2/3 cup water
• 1 cup pineapple juice
• ¼ cup teriyaki sauce
• 1 Tbsp. soy sauce
• 1 1/3 cups dark brown sugar
• 3 Tbsp. lemon juice
• 3 Tbsp. minced white onion
• 1 Tbsp. Jack Daniels® Whisky
• 1Tbsp. crushed pineapple
• ¼ Tsp. cayenne pepper
Cut about ½ inch off top of garlic. Cut the roots so the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so the cloves will stay together. Put garlic in a small casserole dish or baking pan, drizzle olive oil over the garlic, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.
Combine water pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium / high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons of paste into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.
Let the mixture simmer, stirring occasionally for 40 - 50 minutes or until sauce has reduced by about ½ and is thick and syrupy. Make sure it doesn't boil while reducing. Makes one cup of glaze.
________________________________________
Vinegar Pepper Sauce North Carolina style sauce, this one's spicy!
• 1½ cups cider vinegar
• 10 Tbsp ketchup
• ½ Tsp cayenne pepper
• Crushed red pepper flakes (to taste)
• 1 Tbsp white sugar
• ½ cup water
In a small saucepan over medium heat, combine all the ingredients. Stir well and simmer for 15 minutes or until all the sugar dissolves. Remove from heat and let cool.
________________________________________
"Whitt's" Secret Sauce Richard Will's vinegar based sauce. A lot like "Cairo".
• 2 cups cider vinegar
• 1 cup water
• 1 cup catsup
• 1 cup sugar
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• ½ cup cooking oil
Bring all ingredients to a boil stirring constantly, reduce heat and simmer 10 minutes stirring occasionally.
Dissolve 3 tablespoons of cornstarch in ¼ cup of cold water and mix into a paste.
Slowly stir cornstarch paste into sauce and simmer to thicken to desired consistency. Makes about 2 quarts.
________________________________________
Mouthwatering Whiskey Sauce It's so good, I could almost drink it!
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 Tbsp Tabasco sauce
• 1 cup pineapple juice
• ½ cup whiskey
• 2 cups brown sugar
• 2 cubes beef bullion
• 4 Tbsp Worcestershire sauce
In a medium saucepan, place all ingredients and bring just to a boil. Reduce heat and simmer 15 minutes. Pour on grilled meats as desired.
________________________________________
Blackberry BBQ Sauce Especially good sauce for pork or beef ribs.
• ½ cup seedless blackberry preserves
• 1½ cup ketchup
• 1/8 cup packed brown sugar
• 1/8 Tsp. cayenne pepper
• ¼ Tsp. mustard powder
• 2 Tbsp. red wine vinegar
Mix all ingredients in a medium mixing bowl. Makes 2 cups.
________________________________________
Masterpiece Sauce Just like theirs, only cheaper home-made.
• 2 cups water
• ¾ cup light corn syrup
• ½ cup tomato paste
• ½ cup vinegar
• 3 Tbsp. molasses
• 3 Tbsp. brown sugar
• 1 Tsp. liquid smoke
• ½ Tsp. salt
• ¼ Tsp. onion powder
• ¼ Tsp. pepper
• 1/8 Tsp. paprika
• 1/8 Tsp. garlic powder
Combine all ingredients in a medium saucepan over high heat and whisk until smooth. Bring mixture just to a boil and reduce heat, simmer on low for 45 to 60 minutes until mixture is thick. Cool, then store in a covered container in the refrigerator overnight so the flavors can develop. Makes 1½ cups.
________________________________________
Mustard BBQ Sauce Spoon over grilled or broiled beef, pork or chicken.
1 cup finely chopped onion
1/2 cup vinegar
1/3 cup spicy brown mustard
1/2 tsp celery seed
4 cloves garlic, minced
1/2 tsp liquid smoke (optional)
3 Tbs sugar or 5 packets Equal or 1 and 1/2 tsp Equal Measure
In a small saucepan combine onion, vinegar, mustard, celery seed,
garlic and, if desired, liquid smoke. Bring to boiling. Reduce
heat; cover and simmer for 10 minutes, stirring occasionally.
Uncover and simmer, stirring frequently, about 10 minutes or to
desired consistency. Remove from heat; stir in sugar or Equal.
Makes about 1 cup (16 one-tablespoon servings).
________________________________________
Basic Mustard Sauce
¼ Tsp. powdered oregano
¼ Tsp. powdered thyme
¼ Tsp. ground black pepper
dash of cayenne pepper
¼ cup cider vinegar
½ cup molasses
¼ cup honey
1 cup prepared mustard
1 tablespoon corn oil
In a stainless steel saucepan, mix the dry ingredients. Add some
of the vinegar and stir. Add the rest of the vinegar and the
remaining ingredients. Stir. Bring to a boil, reduce to simmer,
and stir continuously for 10 minutes. Makes about 2 cups.
I guess you haven't seen Cindy and her friends fishing...
Fhil ate the gonads off of a live billy goat last week, sick bastard
Yup...he's a freakin perv
Fhil ate the gonads off of a live billy goat last week, thats brave!
I read the first page where he was sucking on the seal brains....
I emailed amstel the other day when you mentioned "the book", it showed up in the mail today.....
A man walked into a very high-tech bar.
As he sat down on a stool, he noticed that the bartender was a robot.
The robot clicked to attention and asked, "Sir, what will you have?"
The man thought a moment, then replied, "A martini, please".
The robot clicked a couple of times and mixed the best
martini the man had ever had.
The robot then asked, "Sir, what is your IQ?"
The man answered, "Oh, about 164."
The robot then proceeded to discuss the theory of
relativity, inter-stellar space travel, the latest medical
breakthroughs, etc. . . .
The man was most impressed.
He left the bar, but thought he would try different tactic.
He returned and took a seat.
Again, the robot clicked and asked what he would have.
"A martini, please." Again it was superb.
The robot again asked, "What is your IQ, sir?"
This time the man answered, "Oh, about 100".
So the robot started discussing NASCAR racing, bass fishing and what to
expect the
Steelers to do this weekend.
The guy had to try it one more time.
So he left, returned and took a stool . . .
Again a martini, and the question "What is your IQ?"
This time the man drawled out "Uh . . . 'bout 50."
The robot clicked, then leaned close and very slowly asked,
"A-r-e y-o-u-r p-e-o-p-l-e r-e-a-l-l-y g-o-i-n-g t-o
n-o-m-i-n-a-t-e H-i-l-l-a-r-y?"
A man walked into a very high-tech bar.
As he sat down on a stool, he noticed that the bartender was a robot.
The robot clicked to attention and asked, "Sir, what will you have?"
The man thought a moment, then replied, "A martini, please".
The robot clicked a couple of times and mixed the best
martini the man had ever had.
The robot then asked, "Sir, what is your IQ?"
The man answered, "Oh, about 164."
The robot then proceeded to discuss the theory of
relativity, inter-stellar space travel, the latest medical
breakthroughs, etc. . . .
The man was most impressed.
He left the bar, but thought he would try different tactic.
He returned and took a seat.
Again, the robot clicked and asked what he would have.
"A martini, please." Again it was superb.
The robot again asked, "What is your IQ, sir?"
This time the man answered, "Oh, about 100".
So the robot started discussing NASCAR racing, bass fishing and what to
expect the
Steelers to do this weekend.
The guy had to try it one more time.
So he left, returned and took a stool . . .
Again a martini, and the question "What is your IQ?"
This time the man drawled out "Uh . . . 'bout 50."
The robot clicked, then leaned close and very slowly asked,
"A-r-e y-o-u-r p-e-o-p-l-e r-e-a-l-l-y g-o-i-n-g t-o
n-o-m-i-n-a-t-e H-i-l-l-a-r-y?"
Along with everything else....
Like Carlos....I hope you choke on'm
yoy promised not to tell, ya freakin turd wramgler.....
Him too....
what a turd poacher...
They auto expire when he dies from old age....