Barbecue Sauce Recipe

Barbecue Sauce Recipe

by: Sanjib Ahmad

The barbecue began in the American context during the late 1800's cattle drives in the West. The cowhands usually had low quality cuts of beef that had to be preserved over long periods of time of cattle driving. The main choice for this was brisket that is tough meat. The cowboys soon learned that if they cooked the meat over a long period of time at a low temperature the meat could be made tender and tasty. During this time, the cooks also experimented with various barbecue sauces to make the beef even tastier. Personally barbecue is my favorite style of cooking meat. I love the taste of barbecue and find that it's suitable for nearly all occasions. I agree with history that the barbecue sauce is as important as the barbecue itself. A good barbecue sauce can make or break a sumptuous meal. I can still remember clearly the T-bone barbecue steak I tasted at Larry's Drive. The sauce that was served with the barbecue steak was simply awesome. Every time I recall the experience my mouth just waters. I have often asked myself how-to recreate that awesome sauce. Until I came across Debbie Beaston's barbecue sauce recipe on the Internet that could be the answer to my wish. It's called the "Top Secret BBQ Sauce Recipe". I haven't bought the "Top Secret BBQ Sauce Recipe" yet, but thinking of convincing my wife to buy it because she loves cooking. The BBQ sauce recipe ebook also includes BBQ recipes, rubs, mops and marinades. There is also great advice and ideas about what to cook with your barbecue. More information on the sauce recipe is available here: http://health-fitness.marc8.com/ebook-info.php/name/1_top_secret_bbq_sauce_recipe/toc_id/6-0-3-6

"Wild Mushroom Soup (Minestra Di Funghi Selvatici)"

Ingredients
1/4	ounce	dried porcini mushrooms, about 8 large pieces
3	medium	potatoes
2	small	carrots
1	medium	onion
1	small	shallot
2	pound	mushrooms, wild, or cultivated fresh
2	ounces	beef, 2 slices
10	tablespoons	olive oil
2 1/2	quarts	chicken broth, fresh made or canned chicken broth
1	teaspoon	salt
1/4	cup	parsley, minced flat-leaf, fresh
1		pepper, freshly ground
Directions:
PREPARATION: Put dried porcini mushrooms in a small bowl with 1/2 cup hot water. Let stand until softened, about 20 minutes. Remove mushrooms and strain liquid through a fine sieve. Return mushrooms and liquid to the bowl; discard the sediment. Peel and coarsely shred the potatoes and carrots. Peel and coarsely chop the onion. Peel and mince the shallot. Thinly slice the fresh mushrooms. Mince the beef. COOKING: Heat 5 tablespoons of the oil in a 6-quart soup kettle. Add the beef and onions and saute over medium heat until the onions soften and the beef is translucent, about 2 minutes. Bring broth to a boil in a large saucepan. Add the boiling broth to the soup kettle along with the potatoes, carrots, porcini mushrooms, and reserved mushroom liquid. Return to a boil and simmer until vegetables are tender, about 10 minutes. Heat remaining oil in a large skillet. Add the fresh mushrooms and salt and saute over medium until mushroom liquid has evaporated, about 10 minutes. Add mushrooms to the soup kettle and simmer for 30 minutes. Adjust seasoning if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with parsley and ground black pepper. Serve immediately.

Meat and Rice Stuffing

Recipe websites for: Meat and Rice Stuffing "Meat and Rice Stuffing" 3 lg Onions; coarsely grated 1 lb Minced meat 1 c Parsely; finely chopped 1 c Dill; finely chopped 1 Tomato, grated or - diluted in 2 tb Butter 1/4 c Rice (short grain) Salt and pepper to taste 1 c Fresh mint; finely chopped 1/2 c -water 1 tb Tomato paste 1/4 c -cold water Place all ingredients in a bowl. Mix well. NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard. From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook Related Terms Stolichnyi Salat - Table Salad Or Russian Salad Creole Liver and Rice Gujar Ka Pullao (Carrot Rice) Pork and Shrimp (Chow Gee Yok Har) Danish Pastry - Dansk Wienerbrod

"Meat and Rice Stuffing"

"Meat and Rice Stuffing"

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3 lg Onions; coarsely grated

1 lb Minced meat

1 c Parsely; finely chopped

1 c Dill; finely chopped

1 Tomato, grated or

- diluted in 2 tb Butter

1/4 c Rice (short grain)

Salt and pepper to taste 1 c Fresh mint; finely chopped

1/2 c -water

1 tb Tomato paste

1/4 c -cold water

Place all ingredients in a bowl. Mix well. NOTE: This stuffing can be used to fill vine leaves, cabbage leaves, tomatoes, zucchinis, eggplant, bell peppers asnd Swiss chard. From Turkish Cookery by Gulseren Ramazanoglu Posted by Damita Green in Fidonet Intercook

"Labskaus"

"Labskaus"

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2 oz Butter

2 Onions

11 oz Corned beef

2 1/2 lb Potatoes

1 c Water

1 ts Salt

4 Peppercorns

1 1/2 Sour pickles

Salt, mustard and vinegar 1. Cut the meat and onions into small cubes. Fry both in the butter to a

golden brown. 2. Peel and cube the potatoes and boil them in the water with salt and

peppercorns until they are done. 3. Cut the pickles into cubes and mix all together and season to taste with

salt, vinegar, and mustard. This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1993 315-786-1120