DRY RUB MIX ALL INREDIENTS TOGETHER THROUGHLY BBQ SAUCE COMBINE INGREDIENTS IN A LARGE SAUCEPAN. BERING TO A ROLLING BOIL, REDUCE HEAT AND SIMER 1 1/2 HRS, STIRRING EVERY 10 MIN OR SO. POUR INTO STERILIZED CANNING JARS, SEAL ADNLET STAND 2 6 WEEKS BEFORE USE. PREPARATIO

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook rib

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bo

Recipe By :     strongServings: 1/strong  

Recipe By :     strongServings: 1/strong  

Recipe By :     strongServings: 1/strong  

Recipe By :     strongServings: 2/strong  

Recipe By :     strongServings: 1/strong  

Combine ingredients; stir and simmer for 15 minutes. Serve with broiled chicken or ribs. Source: BH & G Barbecue Book, 1965     strongServings: 1/strong  

In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can t stand the wonderful smell of the sauce any longer. Now let me

In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can t stand the wonderful smell of the sauce any longer. Now let me

Blend sugar and spices; add garlic, onion, tomato sauce and water. Heat to boiling and add margarine, lemon juice, and worcestershire sauce. After the margarine melts, the sauce is ready for use or storage. Source: Softdisk, the disk based magazine for use on Apple // s

Combine everything and simmer for 15 min. Refrigerate overnight, if possible. Serve on side with ribs.     strongServings: 1/strong  

Half a cup of soy sauce, half a cup of maple syrup and about a quarter of cup of Coleman s mustard++maybe with a little vinegar. Apply to racks of pork ribs. BBQ. Enjoy... Posted by Stephen Ceideberg; April 19 1992.     strongServings: 2/

Combine ingredients and pour over 1 pound smokies and simmer in kettle. You can use 1 pound of hot dogs cut into pieces instead of smokies     strongServings: 1/strong  

This barbeque sauce was obtained from an elderly couple who made the barbeque at my brother s wedding back around 1950. I never tried it, as I am just learning to cook. But I do recall the BBQ was fantastic.     strongServings: 1/strong &

Combine all ingredients and simmer till thick. When you use this remember its realy a glaze and not a sauce, this recipe makes about a gallon. Use beer to thin befor using.     strongServings: 1/strong  

In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat, uncovered. Transfer t

In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can t stand the wonderful smell of the sauce any longer. Now let me

In a large saucepan, saute onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes or until you can t stand the wonderful smell of the sauce any longer. Now let me

Mix all ingredients in large saucepan. Bring to boil over high heat. Simmer until slightly thickened, about 30 minutes. Discard bay leaves. From the Houston _Chronicle_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node

Trim excess fat from ribs. Place ribs and salt in 4 qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1 1/2 to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on r

prepare corn by peeling back the husk( do not remove) and removing the silk. If the husks feel dry, soak the whole ears in water for 15 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. brush corn with butter mixture; salt and pepper/. re

preheat over to 400. in hot salad oil over med high heat cook onion til tender (5 mins) add rem ingred, heat to boiling, stirring constantly reduce heat and simmer 30 min, stirr occasionally. pour over wings and bake in sauce for 1 hour     stro

Heat oven to 375 degrees F. Cut one third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic and remaining ingredients in blender.

In shallow dish, pour 1/2 cup dressing over chicken. In another dish, pour remaining dressing over corn and tomatoes. Marinate both, covered, in refrigerator at least 3 hours or overnight, turning occasionally. Remove chicken and vegetables, reserving marinades. Grill or bro

The approximate cooking time is 3 hours. Cover the washed beans with 6 8 cups of water and bring to a boil. Reduce heat, cover and boil gently for 1 hour and then simmer while still covered. Stir about every 15 minutes for the ENTIRE time the beans are cooking. b

Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed.     strongServings: 1/strong  

Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese. Source: "The Yankee Ki

Heat oven to 400~. Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2 1/2 quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbl

Drain and rinse soaked beans. Saute onion and garlic in oil until tender. Add water, onion and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are t

Steam the French beans until just tender, about seven minutes. Put all the beans and chick peas into a large salad bowl. Mix together the dressing ingredients and pour over the beans. Toss to mix together. Allow to stand for one hour to let the flavours mix before serving.

* Note: Use the real Frankfurters in this recipe and not the hot dogs! +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Soak beans overnight. In a 3 quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and c

In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick to make. SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Combine the meat with the soy sauce, rice wine and sesame oil. Heat a wo

* A No. 10 can is the equivalent of 7 (16 oz) cans of kidney beans or 4 (28 oz) cans. Line four 8x8 inch baking pans with heat resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one fourth of the recipe. Do not line pa

1) Par boil the bear meat in 2 qts of water and 1 tb soda to eliminate the wild taste. 2) Season the bear meat with the celery salt an pepper and place in a stock pot, adding the garlic, salt pork, and enough water to cover; Cook `til meat is tender, then drain RESERVING th

Trim all visible fat from the bear as it turns rancid rapidly. Whisk the other ingredients together until emulsified. Use the emulsion to marinate the meat for 2 3 hours, refrigerated. Longer marinading before cooking does not improve the meat as the remaining bear fat

Combine ingredients in a bowl or jar with a screw on lid. Shake until thoroughly blended. From: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by Bruce Bjorkman     strongServings: 1/strong  

Place bean threads and dried mushrooms in separate bowls. Cover each with hot water. Let stand 30 minutes;drain. Cut bean threads into 4 inch pieces. Squeeze out excess water from mushrooms. Cut off and discard stems; cut caps into thin slices. Cut chili pepper in half and s

1. Soak beaver overnight in solution of 1/2 cup vinegar and 1 tablespoon salt in cold water to cover. 2. The next day, remove the beaver from the brine, wash anc cover with solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil, reduce heat and simmer 10 minu