(Again, could have used a nicer bowl.) Recipe: Pearl Onions with Barbecue Sauce Originally published on January 2, 2021 Mr. Big Food improvised this. We scored some fresh pearl onions at the store and prepped them according to package directions. Boil in water for 30-60 seconds. Move to cold water bath. Cut root end off and
NORTH CAROLINA PORK BARBECUE Makes about 8 big sandwiches 4-5 lb pork shoulder roast or Boston butt 1 C white vinegar ½ C water 2 Tbsp sugar ½ tsp salt ½ tsp crushed red pepper ¼ tsp black pepper 8 kaiser rolls, split and toasted if desired Place roast in bottom of (at least a
I will decipher. Friday Beef Cheese Steak Sammies & Air Fried Onion Rings Saturday Breakfast: Blueberry Pancakes & SausageSupper: Grilled Creole Kabobs & Air Fried Potato Skins Sunday(not shown but known) Papa’s Favorite Burgers & Air Fried Garlic fries Not that I’m wishing my life away, but looking forward to the pancakes. For those who
THE CAMPAIGN FOR REAL BARBECUEBarbecue embodies history and tradition. Since its obscure beginnings, it has been cooked with heat and smoke from burning wood or wood coals. Wood smoke defines Real Barbecue. Without it, one has merely roast meat – “faux ‘cue.” These days good barbecue often comes from hybrid cookers that use gas or
Buns for BBQ! And Czechburgers!! ICE BOX (POTATO) ROLLS Makes 2 dozen 1 6 oz baking potato 2/3 C shortening, plus 1 Tbsp melted ½ C sugar, plus 1 tsp 2 eggs, at room temperature 2 tsp salt 1 package active dry yeast ½ C lukewarm water 1 C milk, scalded and cooled 6-8 C
Cooked in a new-fangled old-fashioned electric roaster, served with Goldsboro Coleslaw, buns from Icebox (Potato) Rolls and Lexington Barbecue Sauce (recipe below BBQ recipe). From Craig Clairborn’s Southern Cooking A Southern Barbecue. It is, of course, possible to prepare one main dish of any given meal and call it authentic. When it comes to
Served with North Carolina Barbecue Sandwich with Pork Barbecue and Lexington Barbecue Sauce on buns made from Icebox (Potato) Rolls GOLDSBORO COLESLAW 8 to 12 servings 1 small cabbage, about 1 ½ lb, core removed with any tough outer or blemished leaves, head cut in half, shredded fine (“there should be 6 cups”), shreds chopped
When the ribs are cooked, the sauce in the bag can be spooned right onto the meat, without any more boiling or fuss. BEEF OR PORK RIBS BAKED IN A BAG Turkey-sized cooking bag 1 Tbsp flour Oregano 2 C dry white wine or red wine 2 C good BBQ sauce 6 to 8 pounds
“This is an excellent sauce for pork ribs.”—Lady Helen Hardy, Louisiana’s Fabulous Foods and How to Cook Them (date unknown) BARBECUE SAUCE II 2 tsp dry mustard Worcestershire sauce ½ tsp Tabasco 1 C catsup or chili sauce (preferably homemade—see recipes in Basics section) Add enough Worcestershire sauce to dry mustard to make a thin
CALIFORNIA RANCHO BARBECUE SAUCE Makes about 3-4 C 1 large onion 4 oz green chilies 2 C celery, chopped fine 1 C tomatoes, diced 1 tsp salt ¼ C water Peel onion and grind or blend together with green chilies. Combine with celery, tomatoes, salt, and water, blending well. Chill before serving.
From the evening we decided to eat in the living room because new table cloths and BBQed chicken do not play well together. Recall Mr. Big Food loves to add prefaces to some recipes as he puts them in the Big Food Manual and Survivalist Flourishing Guide. Things got so bad down the bayou, what
4/12/14 6:28pm 4/13/14 7:35pm Serve with North Carolina Pork Barbecue 24 HOUR SLAW WITH HOT DRESSING Serves 8-10 ¾ C sugar 1 large head cabbage, outer leaves removed, cored, and shredded 2 large red onions, sliced thin Hot Dressing Stir sugar into shredded cabbage, place half of cabbage in a large bowl, and cover with
Serve with 24 Hour Slaw with Hot Dressing NORTH CAROLINA PORK BARBECUE Makes about 8 big sandwiches 4-5 lb pork shoulder roast or Boston butt 1 C white vinegar ½ C water 2 Tbsp sugar ½ tsp salt ½ tsp crushed red pepper ¼ tsp black pepper 8 kaiser rolls, split and toasted if desired
From the evening we decided to eat in the living room because new table cloths and BBQed chicken do not play well together. Recall Mr. Big Food loves to add prefaces to some recipes as he puts them in the Big Food Manual and Survivalist Flourishing Guide. Things got so bad down the bayou, what
Mr. Big Food made a batch of Sportsman Sauce and used it on both the chicken and the ribs he grilled the other day. He mopped the chicken with hot tea mop (peach green tea + Tabasco) before slathering them with sauce. He parboiled the ribs for an hour in broccoli stock before putting them
As you may have guessed from the tone of my previous post, that business about not allowing children in restaurants parents unable to control the behavior of their children in public really ticked me off. But as I am in a good mood today, and as I got that little rant out of my system,
I asked Mr. Big Food for the recipes for a few of this week’s menu items. He sent them to me via email because my desk and his desk are … geeze, I dunno, at least 15 paces apart. I posted them before supper. And now I see there is one last Word Doc I
Fresh! CALIFORNIA RANCHO BARBECUE SAUCE Makes about 3-4 C 1 large onion 4 oz green chilies 2 C celery, chopped fine 1 C tomatoes, diced 1 tsp salt ¼ C water Peel onion and grind or blend together with green chilies. Combine with celery, tomatoes, salt, and water, blending well. Chill before serving.
To veganize, omit bacon and use oil. “A zesty addition to any barbecue lineup” TEXAS BEAN BARBECUEServes 10 8 slices bacon, chopped1 C chopped onion2 16 oz cans yellow hominy, drained2 15 oz cans chili beans or Ranch-style beans1 can Ro*tel2 Tbsp vinegar1 Tbsp Jalapeno relish (preferably homemade—see recipes in Canning … section)1 tsp salt2 tsp
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