Month: June 2011

Fruit Salsa

by

Ingredients: 2 peaches 2 plums 1 small onion 3 tablespoons cilantro 1 clove garlic 2 serrano peppers 1 tablespoon lime juice 1 tablespoon olive oil salt white pepper Tabasco Directions: 1. Put lime juice in a cuisinart.  Add the seeded peppers and garlic, process until very fine.  Move to medium bowl. 2. Use cusinart to chop onion, … Read more

White BBQ Sauce

by

Ingredients: 2 cups mayonaise 1 cup cider vinegar 3/4 cup lemon juice 1 tbs. cayenne 1 tbs. white pepper 2 tbs. brown sugar 1 tbs. black pepper 1 tsp. cumin 1 tbs. horseradish (optional) Directions: 1. Mix all together, pour over cooked chicken (or use as grill sauce). 2. Marinate chicken in salt, pepper, lemon … Read more

Texas Barbecue Sauce

by

From “The Texas Cookbook”  Arthur and Bobbie Coleman, 1949 Ingredients: 1/2 cup melted butter 1/4 cup sugar 1/4 tsp. red pepper 1/2 tsp. mustard 1/2 pint Wesson oil 12 oz bottle catsup 1/2 bottle Lea and Perrin Sauce 2-3 garlic cloves, minced 1 large onion, grated 1 lemon lemon juice Tabasco Sauce to taste Directions: Brown the … Read more

Smoking the Controversy

by

The latest Dizzy Pig newsletter contains this little bit of heresy: Using wet wood is the easiest way to over smoke your food. There is almost nothing good about the smell of wood that is trying to burn, but can’t. The smoke is brown and thick, it burns your eyes, and your meat only needs … Read more