Title: Charcoal-Broiled Marinaded Shrimp
Categories: Shrimp, Bbq, Cook4u
     Yield: 4 Servings

    24 lg Shrimp in shell
     1 tb Finely chopped ginger root
   1/4 ts Dried red pepper flakes
     2 tb Fresh chopped parsley
     1    Bay leaf
   1/4 ts Dried thyme
     2 tb Olive oil
          Juice of 1 lemon
          Salt and pepper
     6 tb Butter
     1    Clove garlic peeled and
          Crushed

 1) Peel shrimp and devein. Rinse under cold water and pat dry.

 2) Combine the shrimp, ginger, pepper flakes, parsley, bay leaf,
 thyme, olive oil, lemon juice and salt and pepper to taste in a
 mixing bowl. Let stand at room temperature for 30 minutes.

 3) Meanwhile, preheat a charcoal grill.

 4) Put the shrimp on the grill and cook 1-2 minutes. Turn and cook 2-3
 minutes on the other side. Transfer the shrimp to a warm serving dish.

 5) Melt the butter with the garlic in a saucepan. When bubbling,
 discard the garlic. Pour the butter over the shrimp and serve.
+++++++++++++++++++++++++++++++++++++++++++++

Title: Lamb Kebabs
Categories: Lamb, Groundmeat, Middle east, Bbq, Jw
     Yield: 4 Servings

     1 sm Onion
     2 cl Garlic
     1 lb Lean ground lamb
     1 c  Dry bread crumbs
     1    Egg
   1/4 c  Low-fat skimmed milk yogurt
     1 ts Cumin
   1/4 ts Mint leaves; dried, optinal
   1/4 ts Salt
   1/2 ts Hot sauce; optional
     2    Limes; cut into wedges

 Position oven rack 3-4" below heat source, pre-heat broiler and set
 rack in broiler pan. Or fire up the BBQ grill. Grate onion; mince
 garlic. Combine all the ingredients except the limes in a large
 mixing bowl. Shape into 12 2" meatballs. Thread meatballs with
 alternating lime wedges onto 4 skewers. If using wooden skewers don't
 forget to soak them in water the night before doing this recipe.
 Broil or grill until browned and cooked through; about 4-5 min per
 side.

++++++++++++++++++++++++++++++++++++++++++++++++
Title: Steak & Parmesan Grilled Vegetables
Categories: Beef, Bbq
     Yield: 4 Servings

     2 ea Beef T-bone or Porterhouse
          -steaks; well-trimmed, cut
          -1" thick
   1/4 c  Grated Parmesan cheese
     2 T  Olive oil
     2 T  Red wine vinegar
     2 ea Red or Yellow bell peppers;
          -each cut into quarters
     1 lg Red onion; sliced crosswise
          -1/2" thick

-------------------------SEASONING------------------------------
     1 T  Crushed garlic
     2 ts Dried basil leaves
     1 ts Pepper

 1.  In small bowl, combine seasoning ingredients; mix well.  Remove 4
 teaspoons seasoning; press into both sides of beef steaks.

 2.  Add cheese, oil and vinegar to remaining seasoning, mixing well;
 set aside.

 3. Place steaks in center of grid over medium ash-covered coals;
 arrange vegetables around steaks.  Grill steaks uncovered 14 to 16
 minutes for medium rare to medium doneness, turning occasionally.
 Grill peppers 12 to 15 minutes and onions 15 to 20 minutes or until
 tender, turning once. Brush vegetables with reserved cheese mixture
 during last 10 minutes of grilling.

 4.  Season steaks with salt, as desired.  Remove bones; carve steaks
 crosswise into thick slices.  Serve with vegetables.  4 servings
+++++++++++++++++++++++++++++++++++++++++++
Title: Sweet 'n Spicy Steaks
Categories: Beef, Bbq
     Yield: 4 Servings

     4 ea Boneless beef chuck top
          -blade steaks; well-trimmed,
          -cut 1" thick

---------------------------SAUCE--------------------------
   1/2 c  Prepared chunky salsa
   1/4 c  Ketchup
     2 T  Packed brown sugar
     1 T  Dijon-style mustard

 1.  In small bowl, combine sauce ingredients; mix well.  Reserve 1/2
 cup sauce.

 2.  Place beef steaks on grid over medium ash-covered cvoals.  Grill
 uncovered 18 to 22 minutes for medium rare to medium doneness, turning
 occasionally and brushing both sides with remaining sauce during last
 5    minutes of grilling.

 3.  Serve steaks with reserved sauce.  4 servings.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Fajitas-On-A-Stick
Categories: Beef, Bbq
     Yield: 4 Servings

 1 1/4 lb Boneless beef top sirloin
          -steak, cut 1" thick
   1/3 c  Prepared Italian dressing
     3 T  Fresh lime juice
     2 ea Green or red bell peppers;
          -each cut into quarters
     2 md Onions; cut crosswise into
          -1/2 inch slices
     8 md Flour tortillas; warmed
       x  Prepared salsa

 1.  Soak 8 (9-inch) bamboo skewers in water 10 minutes; drain.

 2.  Trim fat from beef steak.  Cut steak crosswise into 1/2" thick
 strips. Thread an equal amount of beef, weaving back and forth, onto
 each skewer.

 3.  In small bowl, combine dressing and lime juice, mixing well;
 brush onto beef, peppers and onions.

 4.  Place vegetables on grid over medium ash-covered coals; grill
 peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or
 until tender, turning both once.  Approximately 10 minutes before
 vegetables are done, move vegetables to outer edge of grid.  Place
 beef in center on grid; grill 8 to 10 minutes for medium rare to
 medium doneness, turning once.

 5.  Season beef with salt, as desired; remove beef from skewers.
 Serve beef and vegetables in tortillas with salsa.
++++++++++++++++++++++++++++++++++++++++
 Title: Maple Barbecued Caribou Ribs
Categories: Bbq, Game, Caribou, Ribs, Jw
     Yield: 6 Servings

     2 c  Water
     2 c  Ketchup or tomato sauce
     3 tb White vinegar
     2 tb Lemon juice
   1/4 c  Worcestershire sauce
   1/2 c  Maple syrup
     9    Juniper berries
     2 md Onions; diced
   1/2 ts Salt
     6 lb Caribou ribs
          Fresh ground black pepper

 In large non-metal bowl, combine all the ingredients except the ribs
 and pepper. Blend well and put in the ribs to marinade overnight.

 Preheat the oven to 325. Remove the ribs from the marinade, drain and
 pat dry with paper towels. Sprinkle ribs with pepper. Place in 5 qt.
 roasting pan in a double layer. Roast 1 hour. Pour sauce over ribs.
 Increase heat to 350 degrees and bake until ribs just begin to char
 on top, about 1 1/2 hours. Turn ribs over, cover pan and bake about
 30 minutes longer, until ribs are tender and sauce is thick. To
 serve, place ribs on serving platter. Serve the sauce in a gravy boat
 on the side.
+++++++++++++++++++++++++++++++++++++++++++++++
Title: Bbq Meatballs
Categories: Bbq, Beef, Groundmeat, Appetizers
     Yield: 1 Servings

          -MEATBALLS:
     2 lb Ground beef
     1 lb Bulk pork sausage
     1 sm Onion, finely chopped
     1 c  Milk
     1    Egg, lightly beaten
     2 c  Dry bread crumbs
     2 ts Salt
   1/2 ts Pepper
   1/2 ts Ground allspice
          -SAUCE:
     1 tb Oil
   1/4 c  Onion, minced
     8 oz Tomato sauce
     1 tb Lemon juice
     1 tb Brown sugar
 1 1/2 ts Sugar
     1 ts Worcestershire sauce
   1/2 ts Dry mustard
   1/2 ts Salt
   1/8 ts Pepper

 MEATBALLS:  Mix all ingredients for "Meatballs".  Form into 1" balls.
 Cook in a single layer in a 350 degree oven for about 20-30 minutes
 or until browned. Remove and drain.

 Sauce:  Cook onion in oil till tender.  Add remaining ingredients.
 Simmer 10 minutes. Place meatballs in a crock pot. Pour sauce over
 and keep warm.

 Can be made a day or so ahead, refrigerated in the crock, and
 reheated. The sauce doesn't make a lot, just enough to coat the balls.
++++++++++++++++++++++++++++++++++++++++++++++
Title: Burmese Barbecued Leg of Lamb with Yogurt
Categories: Burmese, Lamb, Bbq, Asian, Dairy
     Yield: 12 Servings

    10 lb Leg of lamb
 2 1/2 c  Plain yogurt
     1 tb Salt
     1 tb Tumeric
     2 tb Paprika
   1/4 c  Cumin
   1/2 ts Cloves
   1/2 ts Nutmeg
     5 tb Veg oil

 Bone the lamb and cut into 1" cubes. Combine all ingredients in a
 large bowl, mix, cover and refrigerate overnight. Skewer cubes and
 grill over charcoal  about 7 min. per side.
+++++++++++++++++++++++++++++++++++++++++++++++
Title: Polynesian Pot Roast
Categories: Bbq, Beef, Meat
     Yield: 6 Servings

     4 lb Pot Roast
   1/2 c  Soy sauce
   1/2 c  Sherry
     1 c  Water
     2 cl Garlic, minced
     1 ts Ground Ginger
     1 ts Seasoned Pepper

 Put meat in heavy duty plastic bag or glass baking dish.  Combine all
 remaining ingredients and pour over.  Tightly close bag and turn to
 coat meat with marinades or, if using glass dish, turn meat several
 times. Refrigerate several hours or overnight, turning meat once or
 twice. To cook, lift roast from marinade and place on grill.  Smoke
 cook for 2 -3 hours in direct charcoal smoke or four or five hours in
 moist smoke.
+++++++++++++++++++++++++++++++++++++++++++
 Title: Smoked Turkey - River Road
Categories: Poultry, Meat, Bbq
     Yield: 4 Servings

    15 lb Turkey
     1 lb Kosher salt

-----------------------BASTING SAUCE----------------------------
     2 cn Coca-Cola (tm)
     1 c  Vinegar, white
     1 c  Wine, white

 Rub turkey with salt, inside and out. Refrigerate for 5 days in
 plastic bag. Wash inside and out thoroughly to clean off all the
 salt. Place turkey in a covered barbecue pit over dampened hickory
 sawdust. The sawdust may be added to the fire from time to time to
 keep the smoke going. Remember, you are not barbecuing,; you are
 smoking the turkey. Smoke for 36 hours, turning every now and then.
 Baste every hour with Coca-Cola (tm), vinegar and wine.
++++++++++++++++++++++++++++++++++++++++
Title: Jeff's Favorite Barbecue Brisket
Categories: Bbq, Meat, Main dish, Personal
     Yield: 6 Servings

     6 lb Beef brisket
          Smoker for cooking
    10 lb Charcoal
   1/4 lb Mesquite wood
          Basting sauce
          Barbecue sauce

 This is a perfect way to spend a day, and makes a meal fit for a king!

 It really takes a smoker to make this successfully, but creative
 folks can use whatever's handy.

 Select a good quality beef brisket.  Trim off excess fat and store in
 refrigerator until ready to barbecue.

 If you wish, marinade the meat for additional flavor or tenderness. A
 good marinade can consist of water, Worcestershire Sauce, Soy Sauce,
 pepper, lime or lemon juice - whatever you like!  (No Salt, though)

 Start 8 lbs. of the charcoal and allow coals to develop gray ash over
 all before beginning to cook.  Reserve the remaining 2 lbs. for
 adding when needed later.  Add wood that has been soaking in water
 for an hour or so.

 Cook the meat on a grate approx. 8 inches over the coals, adding
 charcoal and wood to fire as needed.  It isn't necessary to keep a
 heavy smoke at all times, just 1/2 of the cooking time.  Use a meat
 thermometer to determine doneness of meat to your preference.  If the
 smoker has an indicator for temperature, a low heat is fine.  Coals
 and wood tend to burn at lower temperatures when enclosed in a smoker.

   While cooking, it is essential to baste often with the basting
 sauce. Usually every 10 minutes or even less will ensure a juicy and
 delicious brisket.

   If basting with another sauce, remember that anything containing
 sugar or tomato will burn, leaving a scorched flavor.  That's
 especially true with meats cooked over long periods of time.

   Serve with the warmed barbecue sauce and breads, beans, salad or
 potatoes.
+++++++++++++++++++++++++++++++++++++++++++
Title: Bbq Brisket with Goode's Mop
Categories: Bbq, Beef
     Yield: 6 Servings

     1    First-cut brisket (5 lb prox
   1/2 c  Jim Goode's BBQ Rub (rcp)
     8    Carrots; halved crosswise
     3 c  Jim Goode's BBQ Mop (rcp)

 NOTE:  Although not a smoker method of cooking briskit, the sauce is
 flavorful and good as a sauce in this recipe.

1) Night Before: Rub and wrap meat in plastic wrap.  Refrigerate.
2)Brown the brisket well on both sides over hot coals, 3" - 4" from heat, about 8 - 10 minutes per side.
3) When ready to cook, preheat the oven to 350o.  Place the meat in a large, heavy oven-proof pot.  Add carrots and Mop.  Cover and cook for 1-1/2 hours.
4) Remove meat to cutting board. Using a long, sharp carving knife, slice meat against the grain in 1/4" slices.  Re-form the sliced brisket in pot.  Spoon the sauce over top, cover and cook 1 more hour. Baste occasionally.
+++++++++++++++++++++++++++++++++++++++++++++++++
Title: Cornish Hens with Wild Rice for Smoker
Categories: Chicken, Bbq, Rice, Smoker
     Yield: 1 Servings

 2    Cornish game hens 1/4 c Green onions, chopped 3 tb Butter 1 c
 Cooked wild rice 1/4 c Pecans or walnuts, chopped 1/2 c Lime
 marmalade 1/4 c Orange juice Salt

 Rinse hens, pat dry and season cavity with salt.  Saute' onions in 1
 Tbsp. butter, stir in rice and chopped nuts.  Stuff hens with rice
 mixture and secure opening.  Prepare glaze by melting 2 Tbsp. butter
 in a saucepan. Add marmalade and orange juice, blend until smooth.
 Brush hens with glaze and place on smoker grid.  Brush with glaze
 before serving.

 CHARCOAL:  Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks and
 smoke 2 - 2 1/2 hours

 ELECTRIC:  Use 3 quarts hot water, 2 wood sticks, and smoke 2 - 2 1/2
 hours.

++++++++++++++++++++++++++++++++++++++++++++
Title: Rattler-Kabobs
Categories: Game, Maindish, Bbq
     Yield: 6 Servings

     2 lb Rattlesnake meat boned
          -chunks to be 1" - 2"
     2 lb Mushrooms bigger is better
    24 ea Cherry tomatos
     4 ea Bell peppers
     3 ea Onions large

--------------------------MARINADE-------------------
     1 c  Cider vinegar
   1/3 c  Soy sauce
     1 T  Black pepper
     1 c  Peanut oil
   1/2 c  Dry white wine
     1 T  Salt

 Mix the marinade ingredients in a LARGE bowl. Add the snake meat and
 cover. Refrigerate for 8 - 24 hours. Peel the onions, cut in 1/2 then
 quarter those halves. Cut the Bell peppers into chunks about 2" in
 size. Remove the meat from the marinade. Thread the veggies & meat on
 steel skewers and cook over your bbq grill as desired.
+++++++++++++++++++++++++++++++++++++++++++++++++
 Title: "Hot" Barbecued Chicken Wings
Categories: Poultry, Bbq
     Yield: 24 Hot wings

 12    Chicken wings                    
1/3 c  Cooking oil
1/2 c Flour
1/2 c  Lea & Perrins Barbecue Sauce
1/2 ts Chili powder
1/2 ts Hot pepper sauce

 Remove wing tips and cut wings in half. Dust in a mixture of flour and
 chili powder and fry in hot oil, 8-10 minutes on each side, until
 golden brown. Drain on paper towels. Heat together the Lea & Perrins
 Barbecue Sauce and hot pepper sauce. Add the cooked chicken wings and
 simmer for a few minutes.

+++++++++++++++++++++++++++++++++++++++++
Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Categories: Ethnic, Bbq, Fowl
     Yield: 4 Servings
     4    Cornish game hens (14 ounces-each)
     4    Garlic cloves
     2    Shallots, or 3 green onions,-white part only
 1 1/2 tb Sugar
   1/2 ts Salt
   1/4 ts Black pepper
   1/2 ts Five spice powder
 1 1/2 tb Vietnamese fish sauce-(nouc mam)
 1 1/2 tb Light soy sauce
 1 1/2 tb Dry sherry

 This aromatic barbecued game hen can be easily served West- ern style
 with rice, cole slaw or a green salad. [But it would be better with
 Thai cucumber salad or Vietnamese carrot salad.

 Halve the hens through the breast. Flatten with the palm of your hand.

 In a mortar or food processor, pound or mince garlic, shallots and
 sugar. Add remaining ingredients and mix thoroughly. Pour mixture
 over hens; marinate for at least 2 hours or overnight in refrigerator.

 Set hens, skin-side down, on grill and barbecue over medium coals for
 15 minutes. Turn and barbecue 15 minutes longer or until they are
 thoroughly cooked. Serve with Nuoc Cham dipping sauce.
++++++++++++++++++++++++++++++++++++++++++++++++
Title: Bbq Sauce for Smokies
Categories: Bbq sauces, Appetizers
     Yield: 1 Servings

     1 ea 10 oz can of tomato soup
   1/4 c  Sweet pickle relish
     1 tb Worcestershire sauce
   1/4 c  Onion, finely diced
     1 tb Vinegar
     1 tb Brown sugar

 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.
+++++++++++++++++++++++++++++++++++++++++++++++++++ Title: All Purpose Barbecue Sauce #5
Categories: Bbq sauces
     Yield: 4 Servings

   1/4 c  Salad oil
   1/4 c  Bourbon, sherry, or wine
     1 x  Pepper, freshly ground
     2 T  Soy sauce
     1 t  Garlic powder

 Combine all ingredients and pour over meat.  Marinate in  refrigerator. Also use to baste meat as you cook it.  Good on red  meat, fish or chicken.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Apple City Barbecue
Categories: Bbq sauces, Rubs, Pork
     Yield: 1 Recipe

--------------------------DRY RUB-------------------------------
    10 tb Black pepper
    10 tb Paprika
     5 tb Chili powder
     5 tb Red pepper
     5 tb Garlic powder
     3 tb Celery salt
     1 tb Dry mustard

------------------------FINISH SAUCE-----------------------------
    32 oz Hunt's Ketchup
     8 oz Soy sauce
     4 oz Worcestershire sauce
     1 tb Garlic powder
     8 oz Apple cider vinegar
     4 oz Apple juice
     1 tb White pepper or to taste

 Mix dry rub ingredients.  Rub into pork ribs.  Put rubbed ribs into
 the refrigerator fot 4 to 10 hours before cooking. Bring sauce
 ingredients to a boil.  Then add i finely grated onion, 1 grated
 medium Golden Delicious apple and 1/4 grated small bell pepper. Cook
 until desired thickness. Cook prepared ribs for about 5 1/2 to 7
 hours over charcoal kept at 180 to 200 degrees.  Baste occasionally
 with warm apple juice. Use soaked applewood chips in the fire to
 create a sweet flavor. About 30 minutes before serving, brush ribs
 with finish sauce. Right before serving, sprinkle on dry rub.  Serve
 sauce on the side. TIP: Don't rush the cooking process.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Bar-B-Que Sauce
Categories: Bbq sauces
     Yield: 8 Servings

     1 t  Oil
     1    Garlic clove
     3 T  Worcestershire sauce
     1 t  Mustard
   1/2 c  Water,cold
   1/2    Onion
     3 T  Vinegar
     2 T  Molasses
     1 c  Catsup
     1 t  Cornstarch

 1. Heat oil in pan. Dice onion, add to pan. Brown onions over high
 heat, add garlic, if desired. Stir as needed, so the onion doesn't
 burn. When onion turns clear, add the following and quickly stir in
 vinegar, Worcestershire sauce, molasses and mustard. When these have
 mulled together, stir in catsup and cold water with cornstarch
 stirred in.
 2. Simmer sauce over low heat, for at least ten minutes. Take care it
 doesn't burn. More water can be added, to thin, or to make more
 sauce. The corn starch will thicken the sauce as it simmers.
 3. This sauce can be used as a marinade for beef, pork or chicken.
 Remove meat from sauce to BBQ, or bake in sauce in oven at 350'F.
 Usually marinade enough chicken for 6-8 people in half of this recipe
 and freeze the other half of the sauce, for another time.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Barbecue Sauce #8
Categories: Bbq sauces
     Yield: 1 Servings

     3 c  Onions, chopped
     1 T  Garlic, chopped
     1 c  Sweet pepper, chopped
   1/2 c  Parsley, dried
     1 c  Dry white wine
     3 T  Vinegar
     2 c  Ketchup
   1/4 c  Honey
     2 T  Lemon juice
     1 T  Salt
     3 T  Lea & Perrins
   1/2 t  Mint, dried
     1 T  Liquid smoke
   1/2 T  Louisiana hot sauce

 Place all ingredients in a pot that is big enough to hold them. Bring
 to a boil.  Cook, covered, on low heat for several hours.
+++++++++++++++++++++++++++++++++++++++++++
Title: Barbecue Sauce (Original)
Categories: Bbq sauces
     Yield: 1 Servings

     3 c  Onions, chopped
   1/4 c  Honey
     1 T  Garlic, chopped
     2 T  Lemon juice
     1 c  Sweet pepper, chopped
     1 T  Salt
   1/2 c  Parsley, dried
     3 T  Lea & Perrins
     1 c  Dry white wine
   1/2 t  Mint, dried
     3 T  Vinegar
     1 T  Liquid smoke
     2 c  Ketchup
   1/2 T  Louisiana hot sauce

 Place all ingredients in a pot that is big enough to hold them. Bring
 to a boil.  Cook, covered, on low heat for several hours.
++++++++++++++++++++++++++++++++++++++++++++++
Title: Barbecue Sauce 10
Categories: Bbq sauces
     Yield: 1 Servings

     3 c  Onions, chopped
     1 T  Garlic, chopped
     1 c  Sweet pepper, chopped
   1/2 c  Parsley, dried
     1 c  Dry white wine
     3 T  Vinegar
     2 c  Ketchup
   1/4 c  Honey
     2 T  Lemon juice
     1 T  Salt
     3 T  Lea & perrins
   1/2 t  Mint, dried
     1 T  Liquid smoke
   1/2 T  Louisiana hot sauce

 Place all ingredients in a pot that is big enough to hold them. Bring
 to a boil.  Cook, covered, on low heat for several hours.
++++++++++++++++++++++++++++++++++++++++++++++++++ Title: Barbecue Sauce 20
Categories: Bbq sauces
     Yield: 5 Servings

     1 x  -------seasoning mix--------
     1 t  Salt
     1 t  Garlic powder
   1/2 t  Ground cayenne pepper
   1/2 lb Bacon, minced
     2 c  Pork, beef or chicken stock
     1 c  Honey
     5 T  Orange juice (1/2 orange)
     2 T  Lemon juice (1/4 lemon)
     2 T  Minced garlic
     4 T  Unsalted butter
 1 1/2 t  Black pepper
     1 t  Onion powder
   1/2 t  White pepper
     1 x  ------main ingredients------
 1 1/2 c  Chopped onions
 1 1/2 c  Bottled chili sauce
   3/4 c  Dry roasted pecans, chopped
     1 x  Rind & pulp from 1/2 orange
     1 x  Rind & pulp from 1/4 lemon
     1 t  Tabasco sauce

 Combine the seasoning mix ingredients in a small bowl and set aside.
 In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
 in the onions, cover pan, and continue cooking until onions are dark
 brown, but not burned, about 8 to 10 minutes, stirring occasionally.
 Stir in the seasoning mix and cook about 1 minute.  Add the stock,
 chili sauce, honey, pecans, orange juice, lemon juice, orange and
 lemon rinds and pulp, garlic, and Tobasco, stirring well.  Reduce
 heat to low; continue cooking about 10 minutes, stirring frequently.
 Remove orange and lemon rinds. Continue cooking and stirring about 15
 minutes more to let the flavors marry. Add the butter and stir until
 melted. Remove from heat. Let cool about 30 minutes, then pour into a
 food processor or blender and process until pecans and bacon are
 finely chopped, about 10 to 15 seconds. This sauce may be used to
 barbecue chicken, pork or ribs. Makes about 5 Cups.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Barbecue Sauce for Chicken
Categories: Bbq sauces
     Yield: 6 Servings

   1/2 c  Peanut oil
   1/2 c  Vinegar
     1 T  Sugar
     2 T  Tomato paste
     1 T  Mustard,prepared
     3 ds Hot pepper sauce
     1 t  Garlic salt*

 * - or plain salt if preferred. Combine ingredients and beat with a
 whisk until well blended. Use as baste for charcoal-broiled chicken.
+++++++++++++++++++++++++++++++++++++++
Title: Barbecue Sauce for Hot Dogs
Categories: Bbq sauces
     Yield: 4 Servings

 7 3/4 oz Junior Peach Cobbler; 1 Jar
   1/3 c  Catsup
   1/3 c  Vinegar
   1/3 c  Brown Sugar; Packed
     1 ea Clove Garlic; Minced
     1 tb Worcestershire Sauce
   1/2 ts Ginger; Ground
   1/4 ts Mace; Ground
     1 ts Onion Salt

 NOTE:  If the baby food is not available, you could use the same
 amount of finely chopped peaches, if canned, well drained before chopping.

 Combine all the ingredients thoroughly.  Core the hot dogs diagonally
 on three sides.  Barbecue basting with the sauce about three times
 while they are cooking.  You can also use this on pork or chicken or
 the heated sauce in a chafing dish with sliced hot dogs.

 Makes about 1 1/2 cups of sauce, (enough for 2 lbs of hot dogs).
++++++++++++++++++++++++++++++++++++++++++++++++

Title: Barbecue Sauce
Categories: Bbq sauces
     Yield: 1 Servings

   1/2 c  Butter; 1 stick
     1    Onion; finely chopped
     1    Garlic Clove; finely chopped
     3 tb Vinegar
     1 c  Chili Sauce; Heinz
     1 c  Water
     2 tb Brown Sugar
     2 tb Worcestershire Sauce
   1/2 tb Mustard
   1/2    Lemon; juice
     1 cn Beer; cooks choice
          Pepper

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 tell you, this is what I call barbecue sauce.
++++++++++++++++++++++++++++++++++++++++++++

Title: Barbecued Cornish Hen
Categories: Poultry, Bbq sauces
     Yield: 6 Servings

     4    Cornish game hens
          Butter, melted
          BARBECUE SAUCE:
     1    Clove garlic, minced
     2 ts Salt
   1/4 c  Vinegar
   1/4 c  Lemon juice
   1/4 c  Oil
 1 1/4 c  Worcestershire
     2 tb Chopped onion
     1 ts Paprika
   1/2 c  Brown sugar
   1/4 c  Ketchup

 Brush each Cornish hen with butter and place on vertical roaster. Mash
 garlic and salt together in a bowl. Combine with remaining  ingredients. Set Cornish upright on grill over coals and cover  barbecue grill. Brush with sauce every 10 minutes for about 45  minutes or until tender.
+++++++++++++++++++++++++++++++++++++++++
Title: Barbeque Sauce - French
Categories: Bbq sauces
     Yield: 16 Servings

   1/3 c  Corn syrup
   1/3 c  White wine
   1/4 c  Corn oil
   1/4 c  Dijon mustard
     2 T  Parsley
     1 ea Garlic, clove
     1 t  Salt
   1/8 t  Pepper
   1/3 c  Onion or shallots, diced

 Saute Onions or shallots in a little corn oil until cooked but not
 browned. Add remaining ingredients.  Simmer for 10 minutes.  Cool and
 serve or serve hot.
++++++++++++++++++++++++++++++++++++
Title: Barbeque Sauce - Indonesian
Categories: Bbq sauces
     Yield: 16 Servings

   2/3 c  Corn syrup (Dark)
   1/4 c  Creamy peanut butter
   1/4 c  Soy sauce
   1/4 c  Cider vinegar
   1/4 c  Sliced green onions
     1 ea Garlic, clove
     1 t  Ginger
   1/2 t  Crushed dried red pepper

 Mix thoroughly and allow flavors to blend for at least one hour.
++++++++++++++++++++++++++++++++++++++++++++
Title: Barbeque Sauce - Mexican
Categories: Bbq sauces
     Yield: 16 Servings

   1/3 c  Dark Karo Syrup
   1/3 c  Strong coffee
   1/4 c  Ketchup
   1/4 c  Cider vinegar
   1/4 c  Worchestershire sauce
     6 t  Chili powder
     1 T  Corn Oil
     2 t  Dry Mustard
   1/2 t  Salt
   1/2 t  Hot pepper sauce

 Mix well and allow flavors to blend for one hour or more.
+++++++++++++++++++++++++++++++++++++++++++++++
Title: Barbeque Sauce - Oriental
Categories: Bbq sauces
     Yield: 16 Servings

   1/2 c  Ketchup
   1/2 c  Corn syrup
   1/4 c  Soy sauce
     2 ea Garlic, cloves
   1/2 t  Anise seed
   1/2 t  Cinnamon, ground
   1/4 t  Pepper
   1/8 t  Cloves, ground

 Mix thoroughly and allow flavors to blend for at least one hour.
+++++++++++++++++++++++++++++++++++++++++++++++
Title: Barbeque Sauce with Beer Robert
Categories: Bbq sauces
     Yield: 12 Servings

     2    14-oz bottles catsup
     1    12-oz bottle chili suace
   1/2 c  Prepared mustard
     1 t  Dry mustard
     1 t  Salt
 1 1/2 c  Brown sugar, firmly packed
     2 tb Black pepper
     1    5-oz bottle steak sauce
   1/2 c  Worcestershire sauce
     1 tb Soy sauce
     1    12-oz bottle beer
     2 t  Mince garlic

 Combine all ingredients, except garlic, in saucepan and simmer 30
 minutes over medium heat.  Add minced garlic before using. Baste meat
 during last 15 minutes of grilling time.
++++++++++++++++++++++++++++++++++++++++
Title: Basic Barbeque Sauce - Marinade
Categories: Bbq sauces, Marinades, Dips
     Yield: 1 Batch

     1    Part A-1 Sauce
     1    Part Favorite barbeque sauce
     1    Part honey

 This quick barbeque sauce is used to baste meat or poultry during
 broiling or barbequeing.  Dilute with appropriate white or red wine
 for marinating steaks or other meats.
+++++++++++++++++++++++++++++++++++++++++

Title: Basting Sauce for Barbecue
Categories: Bbq sauces
     Yield: 4 Servings

   1/2 c  Margarine or Butter
   1/2 c  Bacon drippings
     3 tb Lemon juice
     1 tb Worcestershire Sauce
     1 ts Garlic Powder
     1 ts Salt
     1 ts Pepper
     2 ts Chili Powder
     2 c  Water

Butter is preferred in this dish for flavor, but you may prefer margarine.

 In a saucepan, combine margarine, bacon drippings, lemon juice and
 Worcestershire Sauce.  Cook over low heat until butter margarine
 melts. Dissolve Chili Powder, Salt, Pepper and Garlic Powder in water
 and add to margarine mixture.  Bring to a boil.  Lower heat and
 simmer for 15 minutes. Makes 3 1/2 cups.  Will serve to baste 6 lbs. brisket.
++++++++++++++++++++++++++++++++++++++++

Title: Bbq Mop Sauce
Categories: Bbq sauces
     Yield: 1 Servings

 1 1/2 ts Salt
 1 1/2 ts Dry mustard
     1 ts Garlic powder
   1/2 ts Black pepper
   1/2 ts Red pepper
     1 ts Chili powder
 1 1/2 ts Paprika
     1 ts Louisiana hot sauce
   2/3 c  Worchestershire sauce
     1 c  Beer
     2 c  Beef stock
   1/3 c  Cooking oil

 Combine salt, mustard, garlic powder, pepper, chili powder, paprika,
 hot sauce, Worchestershire sauce, beer, beef stock and oil, and use
 to mop meats that are barbecuing.
++++++++++++++++++++++++++++++++++++
Title: Bbq Sauce
Categories: Bbq sauces
     Yield: 4 Servings

   1/4 c  Brown sugar
     2 tb Paprika
     2 ts Salt
     2 ts Dry mustard
     2    Bay leaves
   1/2 ts Chili powder
   1/4 ts Cayenne pepper
   1/4 c  Worcestershire sauce
   1/2 c  Cider vinegar
     2 c  Tomato juice
   1/2 c  Catsup
     1 c  Water

 Mix all ingredients in large saucepan.  Bring to boil over high heat.
 Simmer until slightly thickened, about 30 minutes.  Discard bay
 leaves.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Bbq Sauce
Categories: Bbq sauces
     Yield: 3 Cups

     1 t  Salt
   1/2 t  Pepper; coursely ground
     2 T  Brown sugar
     1 cl Garlic; crushed and sliced
     2 cn 8oz tomato sauce
     1 t  Chili powder
     1 t  Liquid smoke
   2/3 c  Water
     1 ea Medium onion; chopped
     1 t  Worchestershire sauce
   1/3 c  Lemon juice
   1/4 c  Margarine

 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.
+++++++++++++++++++++++++++++++++++++++++++++++++

Title: Bbq Sauce for Pork
Categories: Bbq sauces
     Yield: 2 Servings

   1/2 c  Soy sauce
   1/2 c  Maple syrup
   1/4 c  Coleman's mustard

 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.
+++++++++++++++++++++++++++++++++++++++++++++++

Title: Bbq Sauce From Jake's Wedding
Categories: Bbq sauces
     Yield: 1 Servings

     1    Bottle catsup
     2 T  Vinegar
     2    Dashes of Tabasco
   1/2 t  Garlic powder
   1/2 t  Onion powder
   1/2 t  Liquid smoke
     1 T  Mustard
   1/2 c  Water

 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.
++++++++++++++++++++++++++++++++++++++++++++++

Title: Bbq Sauce
Categories: Bbq sauces
     Yield: 1 Servings

   1/2 c  Butter; 1 stick
     1    Onion; finely chopped
     1    Garlic Clove; finely chopped
     3 tb Vinegar
     1 c  Chili Sauce; Heinz
     1 c  Water
     2 tb Brown Sugar
     2 tb Worcestershire Sauce
   1/2 tb Mustard
   1/2    Lemon; juice
     1 cn Beer; cooks choice
          Pepper

----------YOUR LINK TO THE PHILLY.INQU--------------

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.
 +++++++++++++++++++++++++++++++++++++++++

Title: Bbq'd Baby Back Ribs #4
Categories: Bbq sauces, Rubs, Pork
     Yield: 1 Servings

          -----dry rub-----
     4 ts Paprika
     2 ts Salt
     2 ts Onion powder
     2 ts Ground black pepper
     1 ts Cayenne
          -----sauce-----
     6 tb Salt
     6 tb Black pepper
     6 ts Chili powder
     4 c  Ketchup
     4 c  White vinegar
     4 c  Water
     1    Large yellow onion; diced
   1/2 c  Sorghum molasses

 DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle
 rub liberally over and into the surface. RIB SMOKING DIRECTIONS:
 Prepare smoker for long, slow cooking using hickory, mesquite is also
 very good. Some people prefer to do back ribs using some of the wood
 of the fruit trees, apple, pear, etc. BBQ SAUCE DIRECTIONS: Combine
 all ingredients in a large saucepan. Bring to a gentle simmer. Allow
 to cool for at least one hour to allow the flavors to blend.
++++++++++++++++++++++++++++++++++++++++

Title: Beef Barbecue Sauce
Categories: Bbq sauces
     Yield: 4 Servings

     2 tb Butter Or Margarine
     1 ea Onion; Large, Chopped
     1 c  Chili Sauce
   1/2 c  Beer; Any Brand
   1/2 c  Stuffed Olives; Sliced

 Combine all the ingredients in a saucepan and simmer for 5 minutes or
 until the flavors are blended. Makes about 1 1/2 cups of the sauce.
+++++++++++++++++++++++++++++++++++++

Title: Bert's Superb Barbecue Sauce
Categories: Bbq sauces
     Yield: 4 Servings

   1/4 c  Cider Vinegar
   1/2 c  Water
     2 tb Sugar
     1 tb Prepared Mustard
   1/4 c  Butter or Margarine
     1    Thick lemon Slice
     1    Onion; sliced
   1/2 ts Pepper
 1 1/2 tb Salt
   1/4 ts Cayenne Pepper
   3/4 c  Heinz catsup
     2 tb Worcestershire sauce

 In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon,
 onion, and seasonings. Simmer, uncovered, 20 minutes. Add
 worcestershire sauce and catsup, bring back to a boil and its done.

NOTE: I do not use cayenne or salt and always double this recipe. Into the double recipe, I add about 1/4 to  1/3 cup brown sugar. This gives the sauce more of a sweet and sour  taste. It is just excellent on Baby Back Ribs, which I simmer in water with a little vinegar, garlic and just a pinch of salt for about 30 minutes before barbequeing. Through trial and error, I have  found that Heinz catchup is thicker and makes a "clingier" sauce.
+++++++++++++++++++++++++++++++++++++++++++

Title: Chef's Barbeque Sauce
Categories: Bbq sauces
     Yield: 1 Gallon

     1 c  Oil
 2 1/2 c  Onions, finely chopped
 1 1/2 c  Brown sugar
     5 T  Prepared mustard
     3 t  Salt
     5 T  Worcestershire
     5 c  Catsup
 3 1/3 c  Celery, cut fine
   1/2 c  Vinegar
     3 pt Water

 Saute the onions and celery in the oil without browning.  Add all
 other ingredients.  Simmer for 30+ minutes.  Thicken with cornstarch,
 as desired. Very good with weiners, or other appetizers.
++++++++++++++++++++++++++++++++++++++++++
Title: Chili Barbeque Sauce
Categories: Bbq sauces
     Yield: 1 Servings

    20 oz Apricot preserves
     1 c  Chili sauce
     1 ea Garlic clove, minced
     2 t  Vinegar, white, distilled
     1 tb Worcestershire sauce
 3 1/2 tb Chili powder
   1/4 ts Ginger ground
   1/2 ts Tabasco sauce

 Combine the ingredients in a skillet.  Cook over hight heat until the
 mixture boils.  Reduce heat to a simmer.  Cook for 10 minutes.  Cool
 to room temperature.  Store refrigerated.
++++++++++++++++++++++++++++++++++++++++
Title: Chinese Barbeque Sauce #14
Categories: Bbq sauces
     Yield: 1 Servings

   3/4 c  Catsup
     3 T  Soy sauce
     1 T  Liquid smoke
   1/2 c  Brown sugar
     1 T  Ground ginger
     2 x  Cloves garlic, minced

 Combine all ingredients and heat until sugar is dissolved and bubbly.
++++++++++++++++++++++++++++++++++++++++++++++

Title: Chinese Barbeque Sauce - Char Sui
Categories: Bbq sauces
     Yield: 13 Servings

   1/2 c  Sherry
     4 ea Cloves garlic
     6 T  Soy sauce
     2 t  Plum sauce
     2 T  Black bean paste
     6 T  Hoisin Sauce
     2 t  Salt
 1 1/2 t  Chinese 5-spice
   1/2 c  Sugar

 Mix together well.  Heat in double boiler - add cornstarch for  thickening.
++++++++++++++++++++++++++++++++++++++++++++

Title: Close To Swiss Chalet Barbecue Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     3 c  -Water
   1/4 c  Tomato juice
     1    Chicken bouillon cube
 1 1/2 ts Paprika
     1 ts Sugar, granulated
   3/4 ts -Salt
   1/4 ts Basil, dried
   1/4 ts Parsley
   1/4 ts Poultry seasoning
   1/4 ts Thyme
   1/4 ts Ginger, ground
   1/4 ts Dry mustard
   1/4 ts Onion powder
     1    Bay leaf
   3/4 ts Worcestershire sauce
     6 dr Tabasco sauce
     2 ts Lemon juice
     1 tb Cornstarch
     1 tb -Water
     1 tb Vegetable oil

 "This recipe..appeared in the Toronto Star many years ago as a result
 of a contest to create a sauce similar to Swiss Chalet's barbecue
 sauce. Home economist Kay Spicer created the winning recipe."

 Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants.
 This sauce is brushed on the chicken before cooking and served at the
 table in small containers to dip the chicken pieces in.

 Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add
 bouillon cube, paprika, sugar, salt, basil, parsley, poultry
 seasoning, thyme, ginger, mustard, onion powder, bay leaf,
 Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to
 a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir
 in lemon juice.

 Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and
 cook, stirring constantly, about 2 minutes until sauce thickens.
 Whisk in oil.
+++++++++++++++++++++++++++++++++++++++++++++++
Title: Coach's Bar-B-Que Sauce I
Categories: Bbq sauces
     Yield: 50 Servings

     1 ga Ketchup
 7 1/2 oz Liquid barbecue smoke®
     5 oz Hot pepper sauce
   1/2 c  Apple cider vinegar
   1/2 c  Lemon juice concentrate
     1    Margarine
     5 tb Bodacious bar-b-que spice
 3 1/2 lb Brown sugar

 Recipe by: Jim Sposato Preparation Time: 1:40 Bring to a slow boil
 and then cool.  Add brown sugar and stir every 30 m.
+++++++++++++++++++++++++++++++++++++++++

Title: Currant Barbeque Sauce
Categories: Bbq sauces
     Yield: 16 Servings

   1/2 c  Currant jelly
   1/2 c  Prepared mustard
   1/2 t  Garlic
     1 t  Smoke, hickory
   1/2 t  Tobasco (To Taste)

 Combine all ingredients.  Heat until you have a smooth mixture.  Do
 not allow the sauce to burn by stirring continuously.
++++++++++++++++++++++++++++++++++++++++++
Title: Down Home Barbecue Sauce
Categories: Bbq sauces
     Yield: 6 Servings

   1/3 c  Worcestershire sauce
     1 cn Condenced tomato soup
     1 sm Onion chopped
     2 tb Brown sugar
     3 tb Vinegar
     1 tb Horseradish sauce

 Combine all ingredients simmer for ten minuters. Store in refigrator.
++++++++++++++++++++++++++++++++++++++++

Title: Dr. Dons Hot Honey Bbq Sauce - Buffalo Wing Sauce
Categories: Bbq sauces
     Yield: 1 Batch

   1/2 c  Honey
     1 oz Tobasco sauce
     3 T  Soy Sauce
   1/2 c  Mustard (French's)
     5 T  Cayenne Flakes
   1/4 c  Cider Vinegar
   1/2 c  Catchup
     2 oz Sour Mash Whiskey (J.D.)
     2 oz Thoung ot Thout -Vietnamese
     2 T  Peanut Oil

 Mix all together until well blended.  Heat until mixture starts to
 slightly bubble then remove from heat.

 Use BBQ shake-n-bake on chicken wings.  Cook in oven for 35 minutes
 at 350 degrees.  Brush liberally on both sides of wings and continue
 cooking for 10 minutes.  
+++++++++++++++++++++++++++++++++++++++++++++

Title: Easiest Barbecue Sauce
Categories: Bbq sauces
     Yield: 1 Cup

     3 tb Catsup
     2 tb Vinegar
     1 ts Lemon juice
     2 tb Worcestershire sauce
     4 tb Water
     2 tb Cooking oil
     3 tb Brown sugar
     1 ts Salt
     1 ts Dry mustard
     1 ts Chili powder
     1 ts Paprika
   1/2 ts Red pepper

Combine all ingredients in a quart jar; shake well and refrigerate until ready to use as a basting sauce for barbecue chicken, beef or pork.
++++++++++++++++++++++++++++++++++++
Title: Eastern North Carolina-Style Barbeque Sauce
Categories: Bbq sauces
     Yield: 2 Servings

     1 c  White vinegar
     1 c  Cider vinegar
     1 tb Sugar
     1 tb Crushed red pepper flakes
     1 tb Tabasco sauce
          Salt - to taste
          Freshly cracked black pepper
          To taste

Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months.
++++++++++++++++++++++++++++++++++++++++++++

Title: Galliano Barbeque Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     2 c  Catsup
     1 c  Chili Sauce
   1/2 c  Liquore Galliano
     2 tb Worcestershire Sauce
   1/2 c  Dark Brown Sugar
   1/2 c  Lemon Juice

 Heat all ingredients together in saucepan.  Keep hot as needed.  Makes
 about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood,
 fish sticks and chicken.
++++++++++++++++++++++++++++++++++++++++++++++++

Title: Grandma's Barbq Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     4 tb Sugar
   1/2 ts Chili powder
   1/2 ts Allspice
   1/2 ts Black pepper
          Pinch of red pepper
   1/2 ts Vinegar
     1 c  Catsup
     2 c  Water
     5 dr Lemon juice

 Add all ingredients together; bring to boil and pour over ribs and
 bake about 2 1/2 hours at 300 degrees or until ribs are done and
 sauce is thick.
+++++++++++++++++++++++++++++++++++++++++++++++
Title: Ham's Piquant Barbecue Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     2 md Onions, chopped
          Olive oil
     1    Green bell pepper, chopped
     2    Beef tomatoes, chopped
     2 t  Allspice
     2 t  Mustard
     4 t  Extra hot chile powder
     1 t  Cumin
     1 T  Capers, chopped
     1    Glass red wine

-------------------------DIRECTIONS------------------------------
     4    Cloves Garlic, chopped
     1    Red bell pepper, Chopped
    12 oz Tomatoes, chopped
     1    Sml can concentrated tomato
          -paste
     1 t  Ginger
     2 t  Mild paprika
     2 t  Oregano
     2 t  Olive paste
     1 T  Soy sauce
          Black pepper

 Sweat the onions and garlic in a saucepan with the olive oil, taking  care not to brown (a pot with close fitting lid helps), add the sweet  peppers cook a little longer, add the tomato, cook a little more,  then chuck everything in and cook for another 45 minutes. Liquidize.  That's it.
+++++++++++++++++++++++++++++++++++++++++
Title: Harbys Barbeque Sauce
Categories: Bbq sauces
     Yield: 16 Servings

     1 c  Water
   1/3 c  Vinegar, white
     3 T  Cornstarch
     6 T  Sugar
   1/2 c  Ketchup
     1 T  Soy sauce
     2 t  Onion powder
 1 1/2 t  Paprika
   1/2 t  Garlic salt
   1/2 t  White pepper

Mix very well.  Heat in 2 quart saucepan, stirring constantly untilthickened and clear.
+++++++++++++++++++++++++++++++++++++
Title: Heinz Sweet and Zesty Barbecue Sauce
Categories: Bbq sauces
     Yield: 1 Cup

   1/2 c  HEINZ Tomato Ketchup
     2 tb Honey
     2 tb HEINZ Apple Cider Vinegar
     1 tb HEINZ Worcestershire Sauce
   1/2 t  Chili powder

 Combine ingredients. Brush on turkey pieces several times during last 15    minutes of grilling time.
+++++++++++++++++++++++++++++++++++++

Title: Homestyle Barbecue Sauce
Categories: Bbq sauces
     Yield: 375 Ml

     2 tb Butter (25mL)
   1/2 c  Onion; chopped (125mL)
   3/4 c  Ketchup (175mL)
   1/2 c  Beef stock (125mL)
     2 tb Worcestershire Sauce (25mL)
     2 tb Lemon juice (25mL)
     2 tb Red wine vinegar (25mL)
   1/4 c  Brown sugar (50mL)
 1 1/2 ts Dry mustard (7mL)
 1 1/2 ts Black peppercorns; cracked
          - or black pepper (7mL)

In saucepan, cook onion in butter until softened. Add remaining  ingredients; bring to boil. Reduce heat and simmer 15-20 minutes.  Makes 1 1/2 cups (375mL)
+++++++++++++++++++++++++++++++++++++++++
Title: Hot Barbecue Sauce
Categories: Bbq sauces
     Yield: 12 Servings

 1 1/2 c  Tomato juice
   1/3 c  Brown sugar
     1    Onion slice,thick
   1/4    Green pepper,seeded
     1    Celery stalk
     1    Garlic clove,peeled
   1/4 c  Cider vinegar
     1 t  Chili powder*
     1 T  Prepared mustard

 * - more if preferred.

 1. Combine ingredients in a saucepan and let steam; keep just under
 simmering point for about 30 minutes. Remove and discard onion, green
 pepper, celery, and garlic.

 2. Brush sauce on meat or chicken during last 15 minutes of cooking.
 If desired, spoon additional sauce over cooked meat when serving.
++++++++++++++++++++++++++++++++++++++++

Title: Jeff's Barbecue Sauce
Categories: Bbq sauces
     Yield: 4 Servings

   1/4 c  Bacon drippings or margarine
     1 c  Ketchup
   1/2 c  Molasses
     2 tb Worcestershire Sauce
   1/4 c  Wine vinegar
     2 c  Water
     2 tb Chili Powder
     1 ts Dry mustard
   1/2 ts Salt
   1/2 ts Cayenne Pepper or Red Pepper
   1/2 ts Garlic Powder

 In a saucepan, combine Bacon Drippings, Ketchup, Molasses,
 Worcestershire Sauce and Vinegar.  Begin cooking over low heat.
 Slowly stir in the water. Add the remaining ingredients, mixing well.
 Raise the temperature to medium high and bring the sauce to a boil.
 Reduce heat and simmer for 30 minutes. Let sauce cool and stand at
 room temp. for an hour or more.

 When ready to serve, reheat.  Serve warm over barbecued meats.
 Sauce will keep refrigerated for several weeks.
++++++++++++++++++++++++++++++++++++++++++

Title: John F. Glasser's Barbecue Sauce
Categories: Bbq sauces
     Yield: 3 Servings

   1/4 c  Ketchup
     1 c  Tomato juice
   1/4 c  Vinegar
   1/2 c  Water
     2 ts Worcestershire sauce
   1/4 ts Chili powder
   1/4 ts Garlic salt
     1 ts Paprika
   1/8 ts Ground cayenne pepper
     1 ts Dry mustard
     1 ts Salt
     2 ts Brown sugar
   1/2 c  Chopped onion

Combine all ingredients and simmer 15 minutes. Sufficient for 3 lbs. of ribs. Sauce was the creation of my late father-in-law.
++++++++++++++++++++++++++++++++++++++++

Title: Kukn Barbeque Sauce
Categories: Bbq sauces
     Yield: 1 Servings

    12 oz Chili sauce
     2 c  Brown sugar
          Lemon juice; half
     1 tb Worcestershire sauce
     1 ts Dry mustard
     1 ds Tobasco

Combine ingredients in sauce pan.   Bring to boil, and reduce to simmer for at least 1/2 hour. Tastes great on chicken, pork, or sausages.
++++++++++++++++++++++++++++++++++++++++++++
Title: Ky Colonels Secret Pork Bbq Sauce
Categories: Bbq sauces
     Yield: 4 Cups

 2 1/2 c  Water
   1/4 c  Vinegar
     1 tb Sugar
     3 ts Pepper
     2 tb Butter
     3 ts Salt
   1/4    Chopped onion
     1    Clove garlic, minced
     1 ts Red pepper
     2 ts Chili powder
     1 ts Red pepper sauce
     1 ts Dry mustard powder
     3 tb Worcestershire sauce

Combine all ingredients in a saucepan. Bring to a boil, stirring
 constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm
 before using. Start basting meat with this at the beginning of the
 cooking process. Baste and turn until pork registers 170 degrees on a
 meat thermometer (takes about 20 minutes for country ribs.)
+++++++++++++++++++++++++++++++++++++++++++
 Title: Luther's Barbecued Ribs-Voltz
Categories: Bbq sauces, Pork
     Yield: 6 Servings
     
5 lb Spareribs

------------FLORIDA BARBECUE SAUCE-------------
     2 c  Margarine or butter
     1 c  Cider vinegar
     1 c  Catsup
     6 oz Jar Prepared horseradish
     6    Limes or lemons (the juice)
     1 ts Salt
     1 tb Worcestershire sauce
     1 ts Hot pepper sauce

 PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or
 enamelware saucepan melt margarine or butter slowly. Add vinegar,
 catsup, horseradish, lime or lemon juice, salt and Worcestershire and
 pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors.
 Use as basting sauce for pork, chicken or other meats and serve as a
 table sauce. Leftover sauce can be refrigerated and kept up to a
 week. NOTE: If using this sauce for chicken, lemons are better than
 limes; limes give a pleasant tang to pork and other meats.
 DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly
 with sauce and brown on one side. Keep a water bottle handy when
 using this sauce as it causes flames to shoot up. Turn, brush again
 with sauce, and brown the other side.  Continue turning and basting
 every 10 minutes until ribs are done, about 1 hour. Check by cutting
 near bone in a center section.  If juices run clear or golden the
 ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib
 sections and serve with any remaining sauce.
+++++++++++++++++++++++++++++++++++++++++
Title: Missouri Barbeque Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     2 tb Oil
   3/4 c  Cider vinegar
     1 ts Garlic; finely minced
   1/2 ts Sugar
     1 tb Chili powder
     1 ts Dry mustard
     1 ts Paprika
   1/2 ts Ground cumin

Combine all ingredients, heat to boiling and allow to cool.  Let set for at least one hour for flavors to blend.
+++++++++++++++++++++++++++++++++++++

Title: Mustard Based Central South Carolina Bbq Sauce
Categories: Bbq sauces
     Yield: 1 Batch

     3 T  Peanut Oil
     2 ea Minced Garlic Cloves
     1 ea Minced Onion
   1/2 c  Catsup
   1/3 c  Apple Cider Vinegar
     2 T  Lemon Juice
     2 T  Honey
     1 T  Brown Sugar
     2 t  Dry Mustard
     1 t  Ginger
     1 pn Salt

 Combine ingredients and set aside.  Grill meat (do not add anything).
 During the last 4-10 minutes baste with this sauce.  Boil the  remaining sauce and spoon 2 T's onto each plate, adding the meat  portion.
++++++++++++++++++++++++++++++++++++++++++++++
Title: N.c. Bbq Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     2 c  Vinegar
     1 c  Water
   1/2 c  Ketchup
 2 1/2 tb Chili powder
     1 tb Pepper
 1 1/2 tb Brown sugar
     1 tb Lemon juice
   1/2 ts Salt

Bring vinegar and water just to simmer. Add other ingredients and stir well.
+++++++++++++++++++++++++++++++++++++++
Title: Nc Basting Sauce
Categories: Bbq sauces, Other sauce, Marinades
     Yield: 1 Servings

     2 c  Cider vinegar
     1 tb Tabasco sauce
     2 tb Paprika
     3 tb Salt
     1 tb Worcestershire sauce
     1 tb Chili powder
     3 tb Ground pepper
     1 c  Water

 Recipe by: NC Pork Producers Association Combine all ingredients and
 let sit for an hour or more at room temperature.
++++++++++++++++++++++++++++++++++++++++

Title: No Salt Barbeque Sauce #1
Categories: Bbq sauces
     Yield: 1 Servings

          From:  Gaye Levy
     1 c  Hunts no salt tomato sauce
     1 tb Worcestershire sauce
     3 ds Tabasco
     1 c  Water
   1/4 c  Vinegar
     1 ts Sugar or 2 packets of equal
     1 ts Celery seed
     1 ts Dried onion
   1/4 ts Liquid smoke

 Combine all ingredients.  Heat to boiling, then simmer 30 minutes.
 Optional:  add a squeeze or two of lime juice.
+++++++++++++++++++++++++++++++++++++++
Title: No Salt Barbeque Sauce #2
Categories: Bbq sauces
     Yield: 1 Servings

          From:  Gaye Levy
     1 tb Vegetable oil
     1    Sm Onion, coarsely chopped
     2 c  No-salt tomato sauce
   1/2 c  Light molasses
   1/4 c  Cider vinegar
   1/4 c  Dijon mustard
 1 1/2 ts Fresh lemon juice
     1 ts Liquid smoke
     1 ts Garlic powder
   1/2 ts Cayenne pepper
   1/4 ts Tabasco
     3 pn Allspice

 Heat oil is a heavy medium skillet over med-high heat. Add onion and
 cook until translucent, stirring occasionally. This should take about
 8 minutes. Add all remaining ingredients and simmer until thickened,
 about 15 minutes. Stir frequently. Makes 3 cups.
+++++++++++++++++++++++++++++++++++++++++
Title: North Carolina Bbq Sauce
Categories: Bbq sauces
     Yield: 1 Batch

 1 1/2 c  Brown sugar
   1/2 c  Butter
     1 c  Ketchup
     1 sm Heniz 57 Sauce
     1 tb Celery seed
     1 c  Onion, chopped
     1 cl Garlic
   1/2 c  Vinegar
     1 tb Dry Mustard
          Red pepper flakes

 Carmel butter and sugar until bubbly.  Add vinegar and whisk until
 lumps are gone.  Add all other ingredients and cook over low heat
 until thickened. More garlic may be added to taste. Red pepper flakes
 can be added to taste.
++++++++++++++++++++++++++++++++++++++++++++
Title: North Carolina-Style Barbecue Sauce
Categories: Bbq sauces
     Yield: 2 Cups

     1 c  White vinegar
     1 tb Sugar
     1 tb Tabasco sauce
          Black pepper
     1 c  Cider vinegar
     1 tb Red pepper flakes, crushed
          Salt; to taste

 In a non-corrosive container, combine all ingredients and mix well.
+++++++++++++++++++++++++++++++++++++++++
Title: Oriental Bbq Sauce
Categories: Bbq sauces, Marinades
     Yield: 1 Servings

     4 T  Toasted sesame seeds
     1 T  Peanut butter
     4 T  Brown sugar
     2 T  Curry powder
   1/2 c  Soy sauce
     1 T  Pepper
   1/3 c  Oil
   1/3 c  Sherry
     1 t  Grated ginger (amount ??)
     1 T  Minced garlic
     4    Green onions chopped, white
          -only

 Place first 8 items in blender and blend 45 seconds.  Stir into bowl
 with ginger, garlic & onions.  Use to marinate chicken.
++++++++++++++++++++++++++++++++++++++

Title: Outrageous Ham Steak Sauce (Bbq)
Categories: Bbq sauces, Dips
     Yield: 4 Servings

   3/4 c  Ketcup
   1/4 c  Cider vinegar
     2 t  Worcestershire sauce
   1/2 t  Hot pepper sauce
     2 T  Mustard, Prepared
   1/4 c  Sugar, dark brown
   1/2 t  Salt

 Cook sauce uncovered for 15 minutes.  Marinate ham in sauce for 1/2
 hour or longer, grill, broil, or fry ham steak basting with the sauce
 as needed. Very Good!!
++++++++++++++++++++++++++++++++++++

Title: Pat Fusco's Georgian Moppin' Sauce
Categories: Bbq sauces, Marinades
     Yield: 1 Servings

--------------------FOR POULTRY AND PORK--------------------
     1 t  Salt
     1 T  Hungarian sweet paprika
   1/4 t  Cayenne pepper
   1/4 t  Dry mustard
   1/2 t  Freshly ground pepper
   1/3 c  Water
     2 T  Worcestershire sauce
   1/3 c  Red wine vinegar
   1/4 c  Unsalted butter; cut in bits

 In a medium saucpan, combine the dry ingredients with the water. Heat
 to boiling; remove from heat. Add the Worcestershire sacue and
 vinegar. Stir in the butter. Makes about 1-1/4 cups.
+++++++++++++++++++++++++++++++++++++++++++

Title: Pitts Secret Basting Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     1 c  Texas beer
     2 tb Liquid smoke
     2 tb Soy Sauce
   1/4 c  Wine vinegar
   1/4 ts Tabasco

 Mix all ingredients in a shaker-type bottle.  Shake liberally on ribs,
 chops, etc. while cooking.
++++++++++++++++++++++++++++++++++++++

Title: Pop's Bbq Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     2 tb Corn oil
     2 c  Chopped onion
          6-10 cloves garlic, minced
     3 tb Worcestershire sauce
     1 ts Cracked black pepper
     1 ts Dried oregano leaves,
          -crushed
     1 c  Catsup
     1 c  Chili sauce
   1/2 c  Unsulphured molasses
     2 tb Cider vinegar
          6-10 drops red-pepper sauce

 In medium saucepan heat oil over medium heat.  Add onion and garlic,
 reduce heat to low and cook about 10 minutes, stirring frequently. Add
 Worchestershire sauce, pepper and oregano; simmer 10 additional
 minutes, stirring frequently.  In bowl mix catsup, chili sauce,
 molasses and vinegar; blend into onion mixture and simmer 30-40
 minutes, stirring frequently. Blen in red-pepper sauce. Apply to
 meats during last 5-10 minutes of grilling. Use immediately or cool
 and refrigerate up to four weeks.
+++++++++++++++++++++++++++++++++++++++
Title: Quick Barbecue Sauce #6
Categories: Bbq sauces
     Yield: 2 Servings

   1/4 c  Finely chopped onion
     2 T  Butter or margarine
   1/4 c  Brown sugar, firmly packed
     1 T  Worcestershire sauce
   1/8 t  Hot pepper sauce
     1 ea Clove garlic, finely chopped
     1 c  Catsup
   1/4 c  Lemon juice
     1 t  Prepared mustard

 In small saucepan, cook onion and garlic in margarine until tender.
 Add remaining ingredients; bring to a boil.  Reduce heat; simmer
 uncovered 15 to 20 minutes.  Use as basting sauce for pork, chicken
 or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure,
 microwave margarine on full power (high) 30 to 45 seconds or until
 melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to
 2 minutes, or until tender. Add remaining ingredients; cover with
 waxed paper. Microwave on full power (high) 3 to 5 minutes or until
 mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins.
 to blend flavors. Proceed as above.
+++++++++++++++++++++++++++++++++++++++

Title: Rib Eye Express Barbeque Sauce
Categories: Bbq sauces
     Yield: 16 Servings

    16 oz Tomato sauce
   1/2 c  Karo, dark
     1 c  Vinegar, cider
     1 c  Sugar
   1/2 c  Ketchup
     2 t  Onion powder
   1/4 c  Molasses
     2 t  Tumeric
     1 oz Smoke, more to taste
     2 t  Pepper, coarse ground
     1 t  Garlic powder
   1/4 t  Cayenne
     2 t  Salt
     3 T  Cornstarch
   2/3 c  Corn oil
   1/2 t  Paprika
     1 ea Caramel coloring or Postum

 Cook all ingredients except sugar, molasses, and karo for 15 minutes.
 Stir until hot and very well mixed, add in sugars and mix thoroughly.
 Do not attempt to cook sauce more until well mixed.  Adjust thickness
 with cornstarch to desired thickness.
+++++++++++++++++++++++++++++

Title: Rib Shack Bar-B-Q Sauce
Categories: Bbq sauces
     Yield: 2 Servings

     1 c  Catsup
     1 T  Worcestershire sauce
     1 c  Water
   1/4 c  Vinegar
     1 T  Sugar
     1 t  Salt
     1 t  Celery
   1/8 t  Tobasco sauce

 In sauce pan, combine all ingredients.  Heat to boiling, let simmer
 for 30 minutes.
++++++++++++++++++++++++++++++++++++++++++++++
Title: Sauce for Grilling
Categories: Bbq sauces
     Yield: 1 Servings

          -----marinade-----
 1 1/2 c  Orange juice
     2 tb Soy or teriyake sauce
     1 tb Vietnamese garlic-chili sauc
          -----sauce-----
     2 tb Hoisin sauce
     2 tb American style (e.g., heinz)
     1    Of the marinade to thin the

Marinade: Mix the above  ingredients and let the meat soak for several hours or overni

Sauce: Combine the above ingredients and brush on the meat while it
grills. Add mo marinade if necessary to thin the sauce.

We had oven-roasted herb potatoes, fresh asparagus sprinkled with soy
sauce and sesame seeds, and steamed grated carrots with lemon butter
and sprinkle with scallions and parsley. We drank a glass of Carneros
Creek Chardonnay with it.
+++++++++++++++++++++++++++++++++++++

Title: Seafood Barbeque Sauce
Categories: Bbq sauces
     Yield: 8 Servings

     2 ea Onions, small, diced
     2 T  Celery, diced
   1/3 c  Oil
     2 t  Mustard, dry
     1 t  Salt
     2 t  Worcestershire sauce
     2 t  Lemon juice
   1/2 t  Pepper
   1/2 c  Ketchup

 Saute onion and celery until clear.  Combine other ingredients.  Cook
 to desired consistency.
++++++++++++++++++++++++++++++++++++++++++++

Title: Sheila's Backyard Bbq Sauce
Categories: Bbq sauces
     Yield: 5 Cups

     2 tb Vegetable oil
     1 md Onion, peeled and slivered
     4    Whole cloves garlic, peeled-- and halved
     1 cn Peeled plum tomatoes, crushd-- w/ juice (28 oz.)
 1 1/2 c  Ketchup
     1 c  Fresh orange juice
     6 tb Fresh lemon juice
     6 tb Red-wine vinegar
   1/2 c  Water
   1/4 c  Honey
   1/4 c  (packed)dark-brown sugar
     3 tb Crystalized ginger, finely-- chopped
     2 tb Dark molasses
     1 tb Worcestershire sauce
   1/4 ts Tabasco, or more to taste
     2 tb Chili powder
     1 tb Ground coriander
     1 tb Dry mustard
     1 ts Salt, or more to taste

--------------------------SEE NOTE-------------------------------

 NOTE:   Inspired by sauce at Sonny Bryan's BBQ, as mixed by Charlie
 Riddle.

 1. Place the oil in a medium-sized heavy pot.  Add the onion and cook
 for 5 to 7 minutes over medium heat until goldern brown.  Stir in the
 garlic during the last minute. 2. Add all of the remaining
 ingredients to the pot and combine well. 3. Bring to a boil, reduce
 heat to very low and cook, stirring often, for 45 minutes to an hour,
 or until the sauce thickens and has a smooth texture. 4. Remove the
 onion and garlic with a slotted spoon; discard.  Adjust seasonings to
 taste. If the sauce is too thick, add a small amount of water. Cool
 to room temperature and refrigerate in covered containers for up to
 two weeks.
+++++++++++++++++++++++++++++++++++
Title: South American Hot Bbq Sauce
Categories: Bbq sauces
     Yield: 3 Servings

   1/2 c  Minced yellow onion
   1/2 c  Minced sweet green pepper
     2    Cloves garlic, crushed
   1/4 c  Olive oil
     2 ts Chili powder
     2 c  Tomato puree
   1/2 c  Red wine vinegar
   1/3 c  Firmly packed dark brown
          -sugar
   1/4 ts Crushed dried hot red chili
          -peppers
 1 1/2 ts Salt

 Stir fry onion, green pepper and garlic in oil in a saucepan over  moderate heat 5 to 8 minutes until onion is pale golden. Add chili  powder and stir fry 1 to 2 minutes. Add remaining ingredients, cover  and simmer 30 minutes. Use as a basting sauce for spareribs, beef or  poultry.
++++++++++++++++++++++++++++++++++++++++++++++

Title: Spice Country Barbeque Sauce
Categories: Bbq sauces
     Yield: 8 Servings

     2 T  Oil
     1 ea Onion, medium
     8 oz Tomato sauce
   1/2 c  Brown sugar, packed
   1/4 c  Vinegar, white
     1 T  Worcestershire sauce
     4 t  Chili powder
     2 t  Salt
   1/2 t  Mustard, dry

 Finely dice onion, saute until clear.  Combine all other ingredients
 except sugar.  Cook down till thickened.  Add sugar and carefully
 simmer until you have the correct consistency.
++++++++++++++++++++++++++++++++++++++++

Title: Spicy Texas Bbq Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     1 c  Ketchup
   1/4 c  Lime juice
     1 ts Veg oil
 1 1/2 c  Onion; chopped
     2    Cl Garlic; fine chop
    12 oz Beer
   1/2 c  Brown sugar; firm packed
     2 ts Red chiles; to taste
     1 ts Worcestershire sauce
     2    Jalapeno; seeded and chopped
    12 oz Tomato paste

 Heat all ingredients to boiling in a 2 quart pan, reduce heat to low.
 cover Makes 5 cups sauce.
+++++++++++++++++++++++++++++++++++++++

Title: Sybil Carter's Barbecue Sauce
Categories: Bbq sauces
     Yield: 32 Servings

     3 T  Bacon fat
     1    Onion,peeled/chopped
     1    Garlic clove,peeled/minced
   1/2 c  Green pepper,chopped
     1 cn Tomatoes,canned (16 oz)
     2 T  Tomato paste
     1 c  Water
     4 T  Brown sugar
     2 t  Mustard,dry
     1    Lemon,quarterd
   1/4 c  Vinegar
     1 t  Salt
     3 ds Red pepper sauce

 1. Heat bacon fat in a large heavy pot over low heat; saute onion,
 garlic, and green pepper until limp. Add remaining ingredients, blend
 well, bring to simmering, then lower heat and cook slowly until
 thick. Remove and discard lemon quarters. This sauce keeps well in
 the refrigerator, and Sybil often doubles the recipe to have on hand
 to use whenever a barbecue recipe is called for. Heat well before
 using. Baste over meat during last 15 minutes of cooking, and, if
 desired, spoon over cooked meat before serving.

 2. Excellent for chicken, spareribs, pork chops, hamburgers, hot dogs,
 steaks and kabobs - just about any barbecued meat.
+++++++++++++++++++++++++++++++++++++++++++

Title: Tennessee Bbq Sauce
Categories: Bbq sauces
     Yield: 6 Servings

     1 c  Catsup
   1/2 c  Vinegar
   1/4 c  Worcestershire sauce
     2 c  Water
     1    Onions, chopped
   1/2 c  Brown sugar
     1 ts Celery seed
   1/2 ts Salt

 Combine ingredients in small saucepan and bring to boil.  Simmer until
 reduced to thick sauce, stirring occasionally.
++++++++++++++++++++++++++++++++++++++

Title: Texas Pit Barbecue Sauce
Categories: Bbq sauces
     Yield: 8 Servings

     1    Medium onion; chopped
     1    Clove garlic; minced
     2 tb Butter/margarine
   1/2 c  Ketchup
   1/4 c  Water
     2 tb Vinegar
     1 tb Light brown sugar
     1 ts Prepared mustard
   1/2 ts Hot pepper sauce, (opt)
     1    Lemon or orange, (opt);
          Sliced
          Salt and pepper to taste

Cook the onion and garlic in butter in a medium saucepan until  tender. Add ketchup, water, vinegar, brown sugar, mustard, salt,  pepper and hot pepper sauce. Bring to a boil. Remove from the heat  and let stand for the flavors to mingle. At this point, a sliced  lemon or orange can be added, or a bit of the juice of either. With  this recipe, true Texans usually add their own SECRET INGREDIENTS  which can include beer, wine, bourbon, bay leaves, chili powder,  tomatoes, vegetable oil or fat.
+++++++++++++++++++++++++++++++++++++++++++

Title: Texas Table Sauce for Barbecue
Categories: Dips, Bbq sauces
     Yield: 8 Servings

------------MAKES SAUCE FOR 6LB MEAT----------------

------------STORES WELL,SERVE WITH ANY------------

-------------------------BB-Q MEAT------------------------
   3/4 c  CIDER VINEGAR
   3/4 c  WARM WATER
     1 tb SALT
     1 ts Coursely ground pepper
     1 ts Hungarian ground PAPRIKA
     2 tb Dark brown sugar
     1 tb Dark molasses
     3 tb Dry mustard
   1/2 c  Ketchup
   1/4 c  Chile sauce
     3 tb Worcestershire sauce
     1 cl Garlic,,pressed
     2 tb Minced onion
     1 c  Butter

In a 2 cup measure, conbine vinegar and water.
Stir in salt, pepper, paprika, brown sugar, molasses and dry
mustard. Set aside to boil over medium/low heat. Stir in vinegar
water.
TRANSFER to outside grill and simmer uncovered for an hour or
so,,, stirring from the jar in the refrigerator. SERVE HOT WITH
BARBECUE,,, (this is VERY similiar to one served in one of our more
popular BBQ restaurants.)
++++++++++++++++++++++++++++++++++++++++
Title: Tradewind Lobster Barbecue Sauce
Categories: Seafood, Bbq sauces
     Yield: 6 Servings

   1/2 c  Real mayonnaise
   1/4 c  Tomato ketchup
   1/4 c  Lemon juice
     1 ts Worcestershire sauce
     1 ts Grated onion
     1 ts Sugar
   1/4 ts Salt
     1 ds Of pepper

Mix all ingredients together thoroughly.Brush generously over tails
before starting to grill. Repeat once during cooking.
+++++++++++++++++++++++++++++++++++++++++++++

Title: Tropical Barbeque Sauce
Categories: Bbq sauces
     Yield: 10 Servings

     1 c  Water
     1 c  Brown sugar
     3 T  Catchup
     1 T  Soy sauce
     1 t  Dry mustard
     1 c  Pineapple, crushed
     1 T  Arrowroot
   1/4 c  Water, cold

 Mix together 1 cup water and brown sugar.  Add catchup, soy sauce, dry
 mustard and pineapple.  Bring to a boil; simmer ten minutes.

 Dissolve arrowroot in 1/4 cup water;  add to sauce and cook until
 sauce thickens.
++++++++++++++++++++++++++++++++++++++++++++

Title: Vidalia Barbecue Sauce
Categories: Bbq sauces
     Yield: 2 Servings

          -Bland Farms Promo
          Juice of 1 lemon
     1 ts Salt
     3 ts Worcestershire sauce
     6 tb Sugar
     2 sm Bottles Catsup
   1/4 lb Butter
     1 c  Cider vinegar
   1/4 c  Vinegar
     4 tb Prepared mustard
     1 lg Vidalia Onion, chopped
          -fine
     1 ts Black pepper

Mix all ingredients and simmer for l0-15 minutes. Complements any of
your favorite barbecue meats.
+++++++++++++++++++++++++++++++++++++++

Title: Vinegar Based Bbq Sauce
Categories: Bbq sauces
     Yield: 1 Servings

     1 c  White Vinegar
     1 c  Cider Vinegar
     1 ts Sugar
     1 ts Red Pepper Flakes
     1 ts Tabasco

 Mix thoroughly.  This is the Southern style of vinegar based bbq  sauces. Just mop it on as you are grilling.
+++++++++++++++++++++++++++++++++++++++++++++++
Title: Western Style Bbq
Categories: Bbq sauces
     Yield: 1 Servings

     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.
++++++++++++++++++++++++++++++++++++++++++++++

Title: Western Style Bbq
Categories: Bbq sauces
     Yield: 1 Servings

     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.
+++++++++++++++++++++++++++++++++++++++++++++++

Title: Arkansas Bbq Sauce (Small)
Categories: Bbq sauces
     Yield: 1 Servings

   1/2 c  Water
     3 oz Brown sugar
     3 oz Worcestershire sauce
     3 oz Yellow mustard
   1/4 c  Catsup
   1/8 c  Black pepper
   1/8 c  Red pepper flakes
   3/4 qt Red wine vinegar
   1/4 qt White wine
     3 oz Salt

 Bring to boil and then simmer for about 1/2 hour. Do not cook or
 store in aluminum, store in glass.
++++++++++++++++++++++++++++++++++++++++++++++++

Title: Bbqed Chile-Marinated Pork Spareribs
Categories: Pork, Bbq sauces
     Yield: 6 Servings

     2    Racks pork spareribs
     8    Dried New Mexican chiles
          Seeded
   3/4 c  Hot water
   1/2 c  Ketchup
     2    Cloves garlic
   1/2 c  Cider vinegar
     3 tb Brown sugar -- firm packed
     2 ts Salt
     3 tb Tequila
   1/2 c  Veg. oil
   1/2 ts Cumin
   1/8 ts Allspice

 In a large kettle combine the spareribs with water to cover, bring the
 water to a boil and simmer the ribs skimming the froth as necessary,
 for about 50min. Drain the ribs well and pat them dry.

 While the ribs are simmering, in a blender puree the chiles,water,
 ketchup, garlic, vinegar, brown sugar, salt, tequila. oil, cumin and
 the allspice. In a jelly roll pan or on a tray coat the ribs
 generously with some of the chili sauce, reserving the remaining
 sauce in a small bowl, covered with plastic wrap and chilled for a
 least 8 hours or over night.

 Let the ribs stand at room temp. for 1 hour and grill them on an
 oiled rack set 5-6 over heat source for 6 min. on each side In a
 small saucepan simmer the reserved chile sauce for 3 min. and serve
 it with the ribs.
+++++++++++++++++++++++++++++++++++++++++++++
Title: Grilled Tomatoes and Green Onions
Categories: Bbq, Vegetables
     Yield: 4 Servings

   1/3 c  Olive oil
     1 tb Fresh lemon juice or wine
          Vinegar
     2 tb Fresh basil; chopped
     1 tb Shallots; chopped
   1/2 ts Salt
   1/4 ts Freshly ground pepper
     3 lg Tomatoes; cut into slices
          -1/2-3/4 inch thick
    10    To 12 green onions; trimmed
          Including 4" of green tops
          Sprigs of fresh basil or
          Parsley

 Firm tomatoes, even those that are slightly green, should be used for
 this recipe.  They are less juice and hold their shape better when
 grilled than fully ripe ones. Fresh basil is wonderful with tomatoes,
 but you could also use chopped tarragon or even parsley in the
 basting sauce. Serve warm or at room temperature, with grilled lamb
 or fish.

 Prepare a fire in a grill.  Position the oiled grill rack 4-6 inches
 above the fire.

 In a small bowl stir together the oil, lemon juice or vinegar, chopped
 basil, shallots, salt and pepper.

 Arrange the tomatoes and onions on the rack. Grill, turning them two
 or three times and brushing with the oil mixture, about 5 minutes. If
 the onions are large, they might take 1 or 2 minutes longer.

 Transfer the tomatoes and onions to a platter and garnish with basil
 or parsley sprigs.
++++++++++++++++++++++++++++++++++++++++++

Title: Mixed Vegetable Grill
Categories: Vegetables, Bbq
     Yield: 6 Servings

   3/4 c  Olive oil
     3 tb Fresh lemon juice
     3 tb Fresh cilantro; chopped
     1 ts Salt
   1/4 ts Freshly ground pepper
     2    Fennel bulbs; trimmed; cut
          -in half lengthwise
     4    Baby artichokes; trimmed
     2    Whole heads garlic; unpeeled
     2    Belgian endives (witloof/
          Chicory)
     2    Anaheim (mild green) chili
          Peppers; cut in half
          -lengthwise; seed; derib
     8 oz Whole fresh shiitake
          Mushrooms; stemmed
    12    To 16 thin asparagus (12 oz)
          -trimmed
     1 lg Red onion; cut crosswise
          -into slices 1/2" thick

 Here is a suggested medley of vegetables, but improvise and use
 whatever is in season and reasonably young and tender. Very firm
 vegetales will grill more quickly and evenly if you first cook them
 in boiling water until just tender, a step that can be done hours
 ahead.

 In a small bowl whisk together the olive oil, lemon juice, cilantro,
 salt and pepper, set aside.

 In a large pot bring about 4 quarts salted water to a rapid boil.
 Cook the fennel bulbs until just tender when pierced, 7-10 minutes.
 Remove them and drain well; set aside. Drop in the artichokes and
 cook until just tender, 5-10 minutes.  Scoop them out, drain well and
 then cut them in half lengthwise; set aside. Blanch the garlic heads
 for about 5 minutes; remove them, drain well and set aside.  Finally,
 blanch the Belgian endives for about 1 minute; remove them, drain
 well and then cut in half lengthwise. Set aside. Have th chili
 peppers, mushrooms, asparagus and onion at hand also.

 Prepare a fire in a grill.  Position the oiled grill rack 4-6 inches
 above the fire.  Arrange the vegetables on the rack. Grill the fennel
 halves, artichoke halves, whole garlic heads and onion slices for
 about 12 minutes, the pepper halves and mushrooms for about 10
 minutes, the endive halves for about 8 minutes, and the asparagus for
 4-8 minutes, depending upon size. As the vegetables cook, turn them
 two or three times and brush with the oil mixture.  Serve warm or at
 room temperature.
++++++++++++++++++++++++++++++++++++++++++++

Title: Fiery Hot Country Ribs
Categories: Meats, Bbq
     Yield: 4 Servings

     4 lb Country-style pork ribs
     1 sm Onion, chopped
     1 cl Garlic, minced
     1 tb Cooking oil
    14 oz Bottle catsup (1 1/2 cups)
   1/3 c  Vinegar
   1/4 c  Molasses
     1 tb Bottled hot pepper sauce
     2 ts Ground red pepper
     1 ts Chili powder
   1/2 ts Salt
   1/2 ts Dry mustard

 In a large saucepan or Dutch oven cook ribs, covered, in enough
 boiling salted water to cover for 45 to 60 minutes or till ribs are
 tender; drain well.

 Meanwhile, for sauce, in a medium saucepan cook onion and garlic in
 hot cooking oil till the onion is tender but not brown. Stir in
 remaining ingredients except ribs. Bring the mixture to boiling;
 reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

 Grill ribs over slow coals for 45 minutes, turning every 15 minutes.
 Brush with sauce frequently.  If desired, heat any remaining sauce
 and serve with ribs.
++++++++++++++++++++++++++++++++++++

Title: Bar-B-Q: Golden Chicken
Categories: Bbq, Chicken, Canadian
     Yield: 4 Servings

     1    Chicken, [3 lb]
     1    Orange
   1/3 c  White wine vinegar
   1/4 c  Vegetable oil
     1 tb Fresh thyme, chopped
   1/4 ts Black peppercorns,
          -coarsely cracked

 With kitchen scissors or chef's knife, cut along each side of
 chicken's backbone; remove backbone and trim visible fat.

 Tuck wing tips behind back; flatten to 1 layer. Place in shallow
 casserole.

 Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme
 and pepper. Pour over chicken; cover and marinate in refrigerator,
 turning often, for at least 4 hours or up to 24 hours.

 Reserving marinade, place chicken, skin side down, on greased grill
 over medium-low indirect heat. Add soaked wood chips. Cover and cook
 for 1 hour, turning and basting with marinade halfway through.

 Transfer to direct heat; cook for 10 minutes per side or until meat
 thermometer inserted in thigh registers 185F 85C.

 Remove to platter and tent with foil; let stand for 10 minutes before
 cutting into quarters.

 Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g
 carbohydrate good source iron.
++++++++++++++++++++++++++++++++++++++
Title: Bbq: Golden Chicken
Categories: Bbq, Chicken, Canadian
     Yield: 4 Servings

     1    Chicken, [3 lb]
     1    Orange
   1/3 c  White wine vinegar
   1/4 c  Vegetable oil
     1 tb Fresh thyme, chopped
   1/4 ts Black peppercorns,
          -coarsely cracked

 With kitchen scissors or chef's knife, cut along each side of
 chicken's backbone; remove backbone and trim visible fat.

 Tuck wing tips behind back; flatten to 1 layer. Place in shallow
 casserole.

 Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme
 and pepper. Pour over chicken; cover and marinate in refrigerator,
 turning often, for at least 4 hours or up to 24 hours.

 Reserving marinade, place chicken, skin side down, on greased grill
 over medium-low indirect heat. Add soaked wood chips. Cover and cook
 for 1 hour, turning and basting with marinade halfway through.

 Transfer to direct heat; cook for 10 minutes per side or until meat
 thermometer inserted in thigh registers 185F 85C.

 Remove to platter and tent with foil; let stand for 10 minutes before
 cutting into quarters.

 Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g
 carbohydrate good source iron.
++++++++++++++++++++++++++++++++++++++++++++

Title: Bbq: Juicy-Good Corn
Categories: Vegetables, Bbq, Canadian
     Yield: 4 Servings

     4    Corn cobs (unhusked)
     3 tb Butter
     1    Garlic clove, minced
     1 tb Fresh parsley, chopped
   1/2 ts Pepper
   1/2 ts Salt

Peel back husks from corn without detaching from cobs; remove silks.
Rewrap cobs in husks; soak in water for at least 20 minutes or up to 1 hour. Drain and pat dry.

Stir together butter, garlic, parsley, salt and pepper. Peel back husks and brush butter mixture evenly over kernels. Fold husks back over cobs; tie tightly with kitchen string.

Place on greased grill over medium-high heat; cover and cook, turning often, for about 15 minutes or until browned all over outside and corn is tender inside.

Per serving: about 210 calories; 4 g protein, 10 g fat, 31 g carbohydrate high source fibre.

Serve with: BBQ Menu: Plum-Glazed Ribs (see recipe) Spinach Salad
Bumbleberry Crumble
+++++++++++++++++++++++++++++++++++++++++++++

Title: Bbq: Veggie Brochettes
Categories: Vegetables, Bbq, Canadian
     Yield: 4 Servings

     2 tb Fresh mint, chopped
     2 tb Olive oil
     2 tb Lemon juice
   1/4 ts Ground cumin
     1    Garlic clove, minced
     1 lg Zucchini
     1 lg Sweet red/yellow pepper
     1 sm Red onion
     1 pn Salt
     1 pn Pepper

 In small bowl, whisk together mint, olive oil, lemon juice, cumin and
 garlic; set aside.

 Cut zucchini, red pepper and onion into 1-inch chunks. Thread chunks
 onto eight 8-inch pre-soaked wooden skewers.

 Place on greased grill over medium-high heat; cover and cook, turning
 and basting often with sauce, for about 15 minutes or until tender.
 Season with salt and pepper.

 Per serving: about 70 calories, 1 g protein, 4 g fat, 9 g carbohydrate

 Serve with: BBQ Oregano Steak (see recipe) Whole Wheat Rolls Light
 Caesar Salad Chocolate and Orange Parfait
+++++++++++++++++++++++++++++++++++++++

Title: Close To Heaven Barbecue Sauce
Categories: Sauces, Bbq, Canadian
     Yield: 1 Servings

     3 c  -Water
   1/4 c  Tomato juice
     1    Chicken bouillon cube
 1 1/2 ts Paprika
     1 ts Sugar, granulated
   3/4 ts -Salt
   1/4 ts Basil, dried
   1/4 ts Parsley
   1/4 ts Poultry seasoning
   1/4 ts Thyme
   1/4 ts Ginger, ground
   1/4 ts Dry mustard
   1/4 ts Onion powder
     1    Bay leaf
   3/4 ts Worcestershire sauce
     6 dr Tabasco sauce
     2 ts Lemon juice
     1 tb Cornstarch
     1 tb -Water
     1 tb Vegetable oil

 "This recipe..appeared in the Toronto Star many years ago as a result
 of a contest to create a sauce similar to Swiss Chalet's barbecue
 sauce. Home economist Kay Spicer created the winning recipe."

 Anne's note: Swiss Chalet is a chain of Canadian chicken restaurants.
 This sauce is brushed on the chicken before cooking and served at the
 table in small containers to dip the chicken pieces in.

 Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add
 bouillon cube, paprika, sugar, salt, basil, parsley, poultry
 seasoning, thyme, ginger, mustard, onion powder, bay leaf,
 Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to
 a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir
 in lemon juice.

 Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and
 cook, stirring constantly, about 2 minutes until sauce thickens.
 Whisk in oil.
+++++++++++++++++++++++++++++++++++++++++++

Title: Bar-B-Q Pumpkin Seeds
Categories: Bbq, Nuts, Snacks, Easy
     Yield: 1 Servings

     1 c  Pumpkin seeds
     2 ts Vegetable oil
   1/2 ts Paprika
   1/4 ts Worcestershire sauce
   1/4 ts Salt
   1/8 ts Garlic powder
   1/8 ts Onion powder
   1/8 ts Hickory barbecue flavoring
       ds Cayenne pepper

 Remove seeds from pumpkins interior.  Place the seeds into a bowl of
 warm water and clean off all the slimy strings.  Measure 1 cup of
 seeds, pour them onto paper towel, and pat dry.

 Pour the oil into a saucepan.  Add the seeds and seasonings.  Place
 the pan over medium-high heat.  Fry the seeds, stirring constantly
 with a wooden spoon, for 6 to 8 minutes, or until they puff up
 slightly. Remove pan from heat, and allow the seeds to cool. Serve
 the seeds immediately or store in an airtight container.

 Nutritional analysis per cup:  Calories 285; protein 11.9 grams,
 carbohydrates 34.4 grams, fat 12.4 grams, cholesterol 0.6 mg; dietary
 fiber 29.4 grams; sodium 11.5 mg.
+++++++++++++++++++++++++++++++++++++++++++

Title: Ursine Sweet and Sour Barbecue Sauce
Categories: American, Easy, Bbq, Sauces
     Yield: 4 Servings

     1 cn Pineapple chunks in juice
     2 tb Brown sugar
     4 tb Vinegar
     2 tb Catsup
     2 tb Maple syrup
     1 tb Lemon juice
     1 ts Mustard

 Drain juice from pineapple into a saucepan.  Set fruit aside for
 snacking, etc. Add remaining ingredients to the juice and simmer
 while stirring until well-blended. Use to marinate or to baste while
 cooking chicken, pork, veal, or beef. Especially good when you
 marinate the meat overnight, then baste while grilling over a
 charcoal fire.
++++++++++++++++++++++++++++++++++++++++++++++

Title: Quick and Easy Bbq'd Vegetables
Categories: Easy, Vegetables, Bbq, Australian
     Yield: 1 Servings

     4    Corn cobs
     4 lg Zucchini
     2 tb Olive oil
     2 tb Lemon pepper
     1 tb Onion powder

 Remove corn husks, rinse. Trim zucchini and cut in half lengthways.
 Blanch corn in boiling water for 6 minutes and zucchini for 3
 minutes. Drop into iced water. Drain, pat dry. Brush with olive oil,
 sprinkle with seasonings. Place in a bake tray. Place tray on BBQ and
 cook 8 minutes with cover on.

 COLLECTION (5) Aussie Barbie Appetizer
 : Stuffed Mushrooms with Bacon and Cheese Main Meal
 : Stuffed Bream Veggies
 : Quick and Easy BBQ'd Vegetables Accompaniments
 : Aussie Damper Dessert
 : Bananas in Rum from "Family Circle Brilliant Barbecues".
+++++++++++++++++++++++++++++++++++++++++
Title: Quick Frank Kabobs
Categories: Easy, Bbq, Sausage
     Yield: 1 Servings

     8    Hot dogs
   450 g  Can
     2    Green peppers -- cubed
    55 ml Mustard
    55 ml Catsup
     2 tb Taco seasoning mix
    30 ml Water
    30 ml Oil
       ds Hot sauce
          Whole potatoes -- drained

 1.  Cut the hot dogs diagonally in 3 pieces. Skewer with potatoes and
 green peppers.

 2.  Grill and baste with sauce. Serve with sauce on the side.
++++++++++++++++++++++++++++++++++++++++++

Title: Grilled Leg of Lamb
Categories: Main dish, Lamb, Bbq, Easy
     Yield: 4 Servings

 5 1/2 lb Boneless butterflied leg of
          -lamb; well trimmed of fat

------------------------FOR THE RUB-----------------------------
     3 c  Brown sugar
     6 tb Coleman's mustard powder
     6 tb Ground ginger powder

To make the rub, combine sugar, mustard, and ginger (use your
 hands). Rub all over the leg of lamb.  Transfer to a large, shallow
 dish. Grill immediately. Charcoal Grilling:

Bank charcoal briquettes on one side of the grill.  Let the
 coals burn down until covered with white ash.  Lightly oil the grill.
 Cook the lamb directly over the coals, turning until seared,
 approximately every five to ten minutes on each side until golden.
 WATCH FOR FLARE-UPS! [author's emphasis]  Transfer to the other side
 of the grill. Cover with the grill lid.  Cook until a meat
 thermometer inserted in the thickest part of the meat reads about 130
 F degrees (medium rare) about 30 minutes.

 Gas Griling:

Cook the lamb over high heat for 10 minutes, turning once or
 twice to sear.  Reduce the heat to medium-low and offset; continue
 grilling, covered, until desired degree of doneness [is reached]
 (about 30 minutes for medium-rare.  Let lamb stand for approximately
 5 minutes. Slice against the grain.
++++++++++++++++++++++++++++++++++++++

Title: Basic Turkey Burger Plus
Categories: Main dish, Bbq, Poultry, Easy
     Yield: 4 Servings

     1 lb Turkey, ground
   1/2 c  Bread crumbs, seasoned
   1/3 c  Onions, finely chopped
     1    Egg, beaten
     1 ts Soy sauce
     1 ts Worcestershire sauce
   1/2 ts Garlic powder
     4    Buns, burger, toasted

 In a large bowl, combine all ingredients except burger buns.  Shape
 meat mixture into four patties, 1/2-inch thick.  Broil or grill
 burgers about 6 inches from heat, for 3 to 4 minutes per side.
+++++++++++++++++++++++++++++++++++++++++++++

Title: Barbequed Chicken Appetizers
Categories: Snacks, Bbq
     Yield: 4 Servings

     1 lg Boneles Chickenbreast
     1    Green Pepper, cut in strips
     1 md Onion, cut in thick strips
   1/2 c  Catsup
     1 tb Mustard
     1 tb Brown Sugar
     1 tb Vinegar
   1/4 ts Garlic powder
     2 ds Hot Pepper Sauce

1. Cut chickenbreast into 16 chunks and place in a microwave dish.
2. Scatter pepper and onion strips on top of chicken.
3. Combine remaining ingridients in a small bowl and pour over the chicken and vegetables.
4. Cover and microwave on 70 %power for 7 minutes or until chicken is white and tender. 5. Serve with toothpicks.
++++++++++++++++++++++++++++++++++++++++++++

Title: Blueberry Barbecue Sauce
Categories: Bbq, Sauces
     Yield: 1 1/2 cups

     2 ts Vegetable oil
   1/4 c  Minced onion(s)
     1 tb Minced jalapeno
          -chile, seeded
   1/4 c  Ketchup
   1/4 c  Rice wine vinegar
     3 tb Light brown sugar
     3 tb Dijon mustard
     1 ts Tabasco sauce
     2 c  Blueberries
          -fresh or frozen
          Salt and pepper

 1. heat the oil in a nonreactive saucepan. Add the onion and jalapeno
 and cook over moderate heat, stirring, until wilted, about 3 min. Add
 the ketchup, vinegar, sugar, mustard, and tabasco and bring to a
 simmer. Add the blueberries and simmer over low heat, stirring until
 thickened, about 10 min.

 2. Puree the sauce in a blender or food processor until smooth. Pass
 through a strainer and season with salt and pepper. Serve at room
 temperature.

 (Can be refrigerated for up to 1 day.)

 Serve with any kind of beefsteak, hamburgers, pork chops, or chicken.
++++++++++++++++++++++++++++++++++++++++

Title: Basic White Bread
Categories: Abm, Breads, Bbq, Breadmaker
     Yield: 1 Loaf

   7/8 c  Water
   3/4 c  Milk
 4 1/2 tb Sugar
 1 3/4 ts Yeast
     4 c  Bread flour
     2 ts Salt
     2 tb Butter

 Watch dough ball.  7/8 water and 3/4 milk make a good firm ball that
 rises nicely.
+++++++++++++++++++++++++++++++++

Title: Multigrain Buttermilk Bread
Categories: Abm, Bbq, Breadmaker
     Yield: 1 Servings

-------------------------1 1/2 LOAF------------------------------
   1/3 c  Cracked wheat
 1 1/4 c  Buttermilk OR 5 Tb of dry
          Buttermilk powder and 1 1/4
          C water
 1 1/2 c  Bread flour(Plus 2 tb flour)
 1 1/2 c  Whole wheat flour
     3 tb Gluten
     2 tb Wheat germ
   1/4 c  Cornmeal
 1 1/2 ts Salt
 1 1/2 tb Butter or margarine
     2 tb Honey
   1/4 ts Baking soda
     3 ts Red Star active dry yeast *

------------------------1 POUND LOAF-----------------------------
   1/4 c  Cracked wheat
   7/8 c  Buttermilk OR 3 tablespoons
          Dried buttermilk powder and
          7/8 cup water
     1 c  Bread flour(plus 1 tb flour)
     1 c  Whole wheat flour
     2 ts Gluten
 1 1/2 tb Wheat germ
     3 tb Cornmeal
     1 ts Salt
     1 tb Butter or margarine
 1 1/2 tb Honey
   1/4 ts Baking soda
     2 ts Red star brand dry yeast
          (FOR ALL MACHINES)

 *  NOTE: for larger loaf - 3 teaspoons of dry yeast for all machines
 except 1 1/2 pound Panasonic/ National machines (use 4 1/2 teaspoons
 yeast)

 Have all ingredients at room temperature, or warm liquid in microwave
 for 40 - 60 seconds on high.

 Place all ingredients in bread pan, select Light Crust setting, and
 press Start.

 After baking cycle ends, remove bread from pan, place on cake rack and
 allow to cool 1 hour before slicing.
+++++++++++++++++++++++++++++++++++++++

Title: Rib Sticking Ribs
Categories: To try, Bbq
     Yield: 4 Servings

     3 lb Pork ribs, back or side
     2 ts Sugar
     2 ts Ground cumin
     2 ts Chili powder
     2 ts Paprika
          Salt & pepper to taste
     1 c  Bbq Sauce

 Preheat oven to 350 F. Cut ribs into serving size portions. Combine
 sugar, cumin, chili powder, paprika and seasoning. Rub both sides of
 ribs with mixture. Place in foil and bake in oven for 40 minutes for
 back ribs, 1 hour 15 minutes for side ribs.

 Preheat grill to medium. Place ribs on grill, brush with BBQ sauce and
 grill for 20 minutes, turning and basting evry 5 minutes until glazed.

 Serve with extra BBQ sauce on the side. Serves 4.
++++++++++++++++++++++++++++++++++++++++++

Title: Perini Ranch Steak Rub
Categories: Beef, Herb/spices, Bbq/grill
     Yield: 4 Servings

     2 tb Corn Starch or flour
     2 ts Salt
     2 tb Coarse Ground Pepper
   1/2 ts Oregano
   1/2 ts Lemon Pepper
     4 ts Garlic Powder
     4 ts Onion powder
     1 ts Paprika
     1 ts Beef Stock Base
          (granulated)

 Mix all ingredients together.  Either sprinkle or rub into meat.
 Allow to sit in refrigerator at least 15 minutes before cooking.
 Place steaks on hot coals (mesquite is best).  Baste with butter or
 margarine while grilling (optional).  Cook 10-15 minutes each side
 for medium rare.
++++++++++++++++++++++++++++++++++++

Title: Steak Valentino
Categories: Main dish, Bbq, To try, Excellent, To post
     Yield: 2 Servings

     1 tb EX virgin olive oil
     1    Ribeye steak abt 2 inches
          Thick
          Salt & freshly ground pepper

---------------------------SAUCE--------------------------------
   1/2 c  Red onion, finely chopped
     4    Cloves garlic, peeled and
          Thinly sliced
   1/2 c  Dry red wine
     2    Tomatoes, chopped
     1 tb Balsamic vinegar
     2 tb Butter

 Preheat oven to 450 F. In a skillet, heat oil until very hot. Season
 steak with salt and pepper. Fry steak for 2 minutes on each side or
 until browned. Remove to ovenproof baking dish and bake for 15 - 20
 minutes or until medium rare.

 Wipe out skillet and add sauce ingredients except butter. Bring to a
 boil and boil until reduced ti half, about 3 minutes. Strain through
 a strainer, pressing down on solids. Return to low heat and whisk in
 butter. Slice steak into thin slices and arrange on plate.

 Drizzle with sauce. Serves 2.
++++++++++++++++++++++++++++++++++++++++
Title: Grilled Swordfish with Orange, Onion and Tomatoes
Categories: Fish, Bbq
     Yield: 4 Servings

     1 c  Orange juice
   1/2 c  Red wine vinegar
     2 tb Brown sugar, packed
     2    Medium oranges, peeled,
          -seeded and cut into 1/4"
     1    Large tomato, cored, seeded
          -and cut into 1/4" dice
     3 tb Finely chopped red onion
     1 tb Chopped cilantro
     2 lb Swordfish, about 3/4" thick
          -cut into 4 equal pieces

 While grill is heating, combine orange juice, vinegar and brown sugar
 in a large saucepan. Cook mixture, uncovered at a low boil until
 reduced to about 1/2 cup., about 20 minutes. Stir often as mixture
 cooks, to prevent scorching. Meanwhile combine oranges, tomato and
 onion in a colander or strainer and drain well. Transfer to a bowl,
 add cilantro and gently stir in all but 2 tablespoons hot orange
 juice syrup. Set aside. When ready to grill, rinse fish and pat dry.
 Brush both sides of the fish with the remaining orange juice mixture.
 Place fish on oiled grill over hot coals and cook, turning once,
 until fish is opaque in the center, 6-7 minutes total. Remove from
 grill, transfer to serving platter and spoon relish over top.
+++++++++++++++++++++++++++++++++++++++++++++++

Title: Barbecued Beef Sandwiches for a Crowd
Categories: Meats, Bbq
     Yield: 45 Servings

     2    Beef briskets, trimmed
          - about 12 lbs.
     6 c  Barbeque sauce
     2 c  Water
    50 ea Hamburger buns

 Place briskets in a large roasting pan. Combine barbecue sauce and
 water; pour over meat. Cover tightly and bake at 325 for 4 to 4 1/2
 hours or until fork-tender. Remove meat from juices; cool. Skim fat
 from juices. Thinly slice meat; return to pan and heat in juices.Serve on buns.
++++++++++++++++++++++++++++++++++++++++++

Title: Oven Barbecued Caribou Ribs
Categories: Game, Caribou, Ribs, Bbq, Jw
     Yield: 2 Servings

     2 lb Caribou ribs
     1 tb Vegetable oil
          Salt & Pepper
     2 tb Brown sugar
    16 oz Tomato sauce
     2 tb Vinegar
     2 ts Prepared mustard
     1 ts Louisiana Hot Sauce

 Place ribs in a large oven proof dish. Brush lightly with cooking oil;
 sprinkle with salt & pepper. Bake at 325-350 degrees until fairly well
 done, turning once. Combine the remaining ingredients with the tomato
 sauce; pour over ribs. Bake until done, basting occasionally with sauce.
++++++++++++++++++++++++++++++++

Title: OVEN BBQ'D TURKEY THIGHS
Categories: Turkey, Baked, Entree, Bbq/grill, Microwave
     Yield: 3 Servings

   3/4 c  Chili sauce
     1 tb Brown sugar
     1 tb Worcestershire sauce
     2 ts Prepared mustard
     2    Turkey thighs, (about 12 oz.
          -each)
     1 ts Chili powder
   1/4 ts Garlic powder

 1. Preheat the oven to 350 degrees F. In a small nonreactive baking
 dish, combine the chili sauce, brown sugar, Worcestershire, and
 mustard. Place the thighs, skin side down, in the dish; turn to coat.
 Season the skin with the chili powder and garlic powder. Cover the
 dish with aluminum foil.

 2. Bake for 45 minutes. Remove the foil and continue baking, basting
 occasionally with the sauce, until the thighs are tender, about 15 to
      25    minutes.