————————BEEF,POULTRY,PORK,FISH,VEG’S————————
1 Small garlic clove; crushed

1/4 t Coarse salt

1/2 t Dijon mustard

2 t Lemon juice

1/4 c Olive oil

1 t Red wine vinegar

1/4 t Freshly ground pepper

Mash the garlic and salt together in a small bowl, with the back
of a spoon.
Stir in the mustard and lemon juice.
Whisk in the olive
oil, vinegar, and pepper.
Makes about 1/3 cup.

1 c Ketchup,

1/2 c Lemon juice,

1/4 c Onion ; minced

1 ts Hot pepper

1 ts Worcestershire sauce.

Place all ingredients in saucepan.
Bring to a boil and simmer 30
minutes or until slightly thickened.

1 c Ketchup,

1/2 c Lemon juice,

1/4 c Onion ; minced

1 ts Hot pepper

1 ts Worcestershire sauce.

Place all ingredients in saucepan.
Bring to a boil and simmer 30
minutes or until slightly thickened.
Okay! Made it in one message!
The Southeast has about a jillion different sauce recipes and they
vary from town to town.
My favorites are the mustard based ones.
I’ll look some up and post when I can.
Mike Anderson - TRGS42A

1 c Bourbon

1 c Brown sugar

2/3 c Soy sauce

1 Cilantro ; chopped

1/2 c Lemon juice

1 tb Worshestershire sauce

2 c Water

3 Thyme ; chopped

Mix all the ingredients together and marinade meat in
refrigerator 8 to 12 hours, rotating meat occasionally.

2 lg Flank steaks

1 c Dry white wine

1/2 c Soy sauce

1 1/2 tb Minced onion

1/4 ts Minced garlic

2 tb Lemon juice

2 tb Brown sugar or honey

10 1/2 oz Canned beef broth

1 Gingerroot piece (1″)

- crushed Slice steaks diagonally across grain into 1/4- X
1-inch strips.
Place in large bowl.
Mix wine, soy sauce, onion,
garlic, lemon juice, brown sugar, broth and gingerroot.
Pour over
meat and marinate 1 hour, turning 3 or 4 times.
Thread on skewers
and grill over coals until done as desired.
Makes 30 to 40

5 lb Pork loin back ribs

—–DRY RUB—–
4 tb Paprika

2 ts Salt

2 ts Onion powder

2 ts Pepper, black

2 ts Pepper, white

2 ts Pepper, red

—–BARBEQUE SAUCE—–
6 tb Salt

6 tb Pepper, black

6 tb Chili powder

4 c Ketchup

4 c Vinegar, white

4 c Water

1 ea Onion, large, yellow, diced

1/2 c Molasses, sorghum

Barbeque Sauce: Combine ingredients in a large saucepan.
Bring
to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring
every 10 minutes or so.
Pour into sterilized canning jars, seal and
let stand 2 to 6 weeks before use.
(If you are like me, not

much chance of this happening, but it is a nice touch to the
recipe - CWS) Dry Rub: Mix ingredients together thoroughly.

Allow ribs to stand 20 to 30 minutes at room temperature until
the rub appears wet.
Prepare a smoker for long, slow (230 degree)
indirect cooking, using hickory chips or other hardwood chips for
extra flavor.
Cook ribs, bone side down, for 2 hours at 230 degrees
in a smoker using indirect heat.
Turn and cook 2 more hours.
Turn
and cook one more hour.
During the last 15 minutes, baste with
barbeque sauce diluted by half with water.
Serve ribs with warmed,
undiluted sauce on the side.
From David Cox, Little Rock, winner of
the 1991 World Championship Barbecue Cooking Contest in Memphis,
TN