4 lb Beef brisket, chuck roast,

-eye of round, or pork -shoulder or loin 3 1/2 oz Bottle of
liquid smoke

2 c Chopped onions

1/4 c Cider vinegar

1/4 c Dark brown sugar, packed

2 tb Dusseldorf mustard, spicy

-brown mustard, or yellow -mustard 1 tb Dark molasses

1/4 ts Cayenne pepper

1/4 ts Liquid hot pepper sauce

3 tb Worcestershire sauce

1 c Ketchup

1/2 c Chili sauce (ketchup type)

1/2 Lemon, sliced

1 tb Salt, more or less, to taste

1/4 ts Freshly ground black pepper

Preheat the oven to 325 degrees F.
Put the meat on a rack in a
roasting pan, fat side up, and pour the liquid smoke around it.
Seal the pan with foil and place it in the oven.
Roast the brisket
for 4 hours, or until it is very tender, turning once.
Uncover the
meat for the last 30 minutes to brown.
Remove the meat from the
oven and let it cool.
Wrap it in plastic and refrigerate.
Pour the
pan juices and fat into a glass jar or bowl, cover, and
refrigerate.
The next day, remove the meat from the refrigerator
and remove any extra fat.
Pull the meat apart into small shreds.
Remove the hardened fat from the pan juices.
In a large pot, melt 3
tablespoons of the hardened fat over medium heat, add the onions
and saute until tender.
Add all of the remaining ingredients and 1
cup of the pan juices.
Stir well and simmer for 20 minutes over low
heat.
Add the pulled meat to the sauce and simmer very slowly,
uncovered, for 1 hour, stirring frequently.
Add more pan juices, or
water, if necessary, to keep the meat moist.

2 lb Ground beef

Salt to taste 1 1/2 t Onion powder

1/4 t Pepper

Using a fork, gently mix meat, salt, onion powder and pepper.
Shape into 6 patties, handling meat as little as possible and
taking care not to press meat together tightly.
Broil, grill or
pan-fry the patties.
The length of cooking time will depend upon
whether you and your guests like your hamburgers rare, medium or
well done.

1 lb ground beef

1/3 c bread crumbs; dry

1/2 c water

1 ts instant beef bouillon

1 ts lemon peel; grated

1 ts lemon juice

1/2 ts salt

1/2 ts sage

1/2 ts ginger; ground

1/4 ts pepper

2 dr hot pepper sauce; optional

Mix all ingredients together.
Shape mixture into 4 patties, each
about 3/4-inch thick.
Broil or grill patties 4-inches from the
heat, turning once, to the desired doneness, about 10 to 15
minutes.

—–

3/4 c soy sauce

1/4 c lemon juice

1 tbsp chili sauce

1 tbsp brown sugar

1/4 tsp garlic powder

6 rib or loin pork chops — 3/4 inch thick

In a large resealable plastic bag or shallow glass container,
combine the first five ingredients; mix well.
Remove 1/4 cup for
basting and refrigerate.
Add pork chops to remaining marinade; turn
to coat.
Cover and refrigerate for 3 hours or over night, turning
once.
Drain chops, discarding marinade.
Grill, uncovered, over
medium-hot heat for 4 minutes.
Turn; baste with reserved marinade.
Grill 4-7 minutes longer or until juices run clear.

1 cup Brown sugar

1/3 cup Horseradish

1/4 cup Lemon juice

1 Ham steak — fully cooked

brown sugar, horseradish and lemon juice to a boil.
Brush over
both sides of ham.
Grill over medium-hot coals, turning once, until
heated through nd well glazed, about 20 to 25 minutes.

1 lb extra lean ground beef

4 tsps prepared horseradish

2 tsps Dijon mustard

3 tbsps fat-free sour cream — * see note

1 tsp paprika

1/4 tsp pepper

1/8 tsp salt — optional

4 hamburger buns — split

In a bowl, combine the first seven ingredients; mix well.
Shape
into four patties.
Pan-fry, grill or boil until no longer pink.
Serve on buns.

* Betsy’s addition