Faux-Q


Recipe Titles:

Barbecued Baby Back Ribs 
Barbecued Beef Ribs
Barbeque Pork (Family)
Barbequed (In a Skillet) Franks
Barbequed Beef Ribs
Barbequed Pork 2
BBQ Baked Beef Ribs
BBQ Rum Ribs
Beef Bar-B-Que By Helen
Beef Brisket with Barbeque Sauce
Cha Shu (Barbecued Pork Strips)
Chicken &amp; BBQ Sauce
Chinese Barbequed Pork
Chinese BBQ'd Pork Bun (Cha Siu Bow)
Chopped Barbecue
Cococola Barbequed Chicken
Crock Pot Venison Barbecue
Down South Barbeque
Easy Brisket
Indoor Barbequed Brisket of Beef
Kraft Barbecue Oven Tender Chicken
Marinated Barbecue Brisket
Microwave Saucy Chicken Barbecue
Minced Barbeque
New Orleans BBQ Shrimp
North Carolina Barbeque
Oven Barbecued Chicken Quarters
Oven Barbecued Spare Ribs
Pork Chops Barbecue
Pork Shoulder Crock Pot Barbeque
Pueblo Barbecued Pork Roast
Quick Barbecue Beef Bake
Russian Style Barbecued Chicken
Shredded Barbecued Beef Sandwiches
Simple Barbecued Broilers
Stove-Top BBQ Pork Chops
Texas Style Tofu Barbecue
Texas-Style Ribs
Tony Roma's Got a Hit Contract Out on Me Ribs

Recipes:

 
        Barbecued Baby Back Ribs 
 

      2 tb Sugar                               1 ds Salt optional
      1 tb Dry sherry                        1/2 c  Ketchup
      3 tb Hoisin sauce                        3 lb Pork back finger ribs cut 1
    1/2 ts Finely chop garlic                       -inch wide by 3 inch long
 
  Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl,
  combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if
  desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and
  shake to coat ribs thoroughly with marinade. Place in refrigerator and
  marinate for 4 hours or longer. Shake once or twice while marinating to
  coat again.
  
  To avoid mess, cover cookie sheet with aluminum foil. Take ribs from
  refrigerator and shake to coat again. Place ribs on their sides on cookie
  sheet. Don't crowd, or they won't be crispy. Bake at 350 degrees for 30
  minutes. Turn over with tongs and bake additional 20- 30 minutes. Check
  carefully last 10 minutes of baking to prevent burning.
 

 
        Barbecued Beef Ribs

----LA TIMES----
      8 lb Beef ribs from standing             2 c  Sugar
           -rib roast                          2 tb Soy sauce
      1 c  Chpd onion                          1 c  White vinegar
      1 ts Instant minced garlic               2    Bay leaves
    1/4 c  Oil                                 1 ts Hot pepper sauce
      2 ts Prepared mustard                    1 ts Barbecue spice (opt)
      1 c  Tomato puree                        2 ts Salt
 
  * Created by Great American Food and Beverage Co, Santa Monica. Arrange
  beef ribs on rack in baking pan. Saute onion and garlic in oil until
  golden. Add mustard, tomato puree, sugar, soy sauce, vinegar, bay leaves,
  hot pepper sauce, barbecue spice and salt and simmer about 15 minutes.
  Strain. Brush barbecue sauce generously over beef ribs, covering them
  thoroughly. Bake at 375 to 400F 45 minutes, basting frequently with sauce
  until beef ribs are tender and well done. Store any remaining sauce,
  covered, in refrigerator.
 

 
        Barbeque Pork (Family)
 
           -JEAN POLZIN                        1 lg Bottle Kraft Honey BBQ Sauce
      4 lb Pork Butt or Shoulder Roast;             -OR KC Masterpiece BBQ Sauce
           -lean, boneless                     1 c  Ginger Ale (or Coke)
      2 lg Spanish onions; (sweet)             4 pk Sandwich buns (8 per pkg.)
 
   Cut onions in half lengthwise, slice in 1/4" slices, halve the slices and
  separate into rings.  Trim all possible fat from roast and sprinkle with
  garlic salt and seasoned pepper. Place half the onions in crockpot, put in
  roast and top with rest of onions. Pour 1 cup of soda over all, cover and
  cook on LOW for 10 to 12 hours, or overnight until pork can be easily
  shredded with two forks.
   Remove pork from pot, shred in a bowl, removing all possible fat. Remove
  onions with slotted spoon and add to bowl. Discard juice in pot. Return
  onions and pork to pot, add BBQ sauce to all and mix. Continue to cook on
  LOW for 5 to 6 hours, adding more BBQ sauce as needed. Serve as sandwiches
  in buns.  (I use Pepperidge Fram Sandwich rolls).
   Leftovers may be cooled, made into  sandwiches, wrapped in heavy plastic
  wrap and frozen individually for later use. (I store them in the sandwich
  roll bags, 8 to a bag, sealed with the tab that came with the bag). They
  keep well and may be unwrapped, rewrapped in paper towels and heated in a
  microwave at 50% for a few minutes.
   NOTE:  Idea from Laurie Robinson (SNMJ29D) 01/14/93: "I made up a batch of
  BBQ pork but did not have enough rolls to freeze it with. I put globs of it
  on cookie sheets and froze them for a day. Then I put the globs into zip
  lock baggies and popped them in the freezer. I have used a glob on a baked
  potato for lunch (terrific), and sent some to work with my hubby with fresh
  rolls for the microwave.  These globs take very little space in the freezer
  and are very convenient for use." Wonderful idea!
 

 
        Barbequed (In a Skillet) Franks
 
    3/4 c  Ketsup                              1 tb Soy sauce
      1 ts Chili powder                      1/2 ts Salt
      1 ts Sugar                                    Dash of hot sauce
      1 c  Water                               8    -10 franks
 
  Mix all, except the franks, well and put in a skillet and bring to a boil.
  Add franks and simmer 15-20 minutes. Tastes great and is fast.
  
  Source: Brigitte Sealing, Cyberealm BBS Watertown, NY Originally posted
  6/92
  
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
 

 
        Barbequed Beef Ribs

      3 lb Beef short ribs                     1 ts Salt
    1/2 c  Chopped onions                      1 ts Paprika
      1 tb Margarine                           4 ts Worchestershire sauce
    1/2 ts Pepper                            1/2 c  Catsup
      4 ts Sugar                             1/4 c  White vinegar
      1 ts Dry mustard                       1/4 c  Water
 
  Contributed to the echo by: BOYD NARON BARBEQUED BEEF RIBS Brown ribs.
  Saute onions in margarine and add remaining ingredients. Simmer 30 minutes.
  Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, b
 

 
        Barbequed Pork 2
 
    1/4 c  Soy sauce                           1    Green onion; cut in half
      2 tb Dry red wine                        1    Clove of garlic;crushed
      1 tb Brown sugar                         2    Whole pork tenderloins
      1 tb Honey                                    -(about 12 oz each)
      2 ts Red food coloring; optional              -trimmed
    1/2 ts Ground cinnamon                
 
  Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
  garlic in large bowl. Add pork, turning tenderloins to coat completely.
  Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain
  pork, reserving marinade. Place tenderloins on wire rack over baking pan.
  Bake in preheated 350F oven, turning and basting often with reserved
  marinade, until cooked through, about 45 minutes. Remove pork from oven;
  cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
  is very nice served with green onion curls.
  
  Pam in Va Formatted by Elaine Radis
 

 
        BBQ Baked Beef Ribs
 
      8 lb Meaty beef short ribs               3 md Onion; sliced
    1/2 ts Salt                            1 1/2 c  Barbecue sauce
    1/2 ts Black pepper                        1 cn Tomato sauce; 15oz
      6 cl Garlic; coarsely chopped            1 cn Beef broth; 13oz, reduced
      4 md Carrots; diagonally sliced               .  sodium
 
  1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place
  in single layer in a large noasting pan. Roast nbs I hour, until nicely
  browned and some of the fat is rendered, turning once. Transfer ribs to a
  large plate; drain all but 1 tablespoon drippings from pan. To drippings,
  stir in garlic, carrots and onion. Retum to oven and roast 15 to 20
  minutes.
  
  2. Reduce oven temperature to 325 degrees F. To vegetables in pan, stir in
  banbecue sauce, tomato sauce, broth and 1/2 cup water. Return ribs to pan,
  spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4
  hours, or until very tender, turning once. Skim fat off surface.
  
  Dinner Plan: Remove 1/2 of ribs and sauce to a microwaveproof container;
  cool, then freeze for later use. Serve remaining ribs. (Approximate
  microwave times: Defnost 25 minutes; reheat 6 minutes, shifting ribs once
  or twice.)
 

 
        BBQ Rum Ribs
 
      4 lb Spareribs                           1 c  Brown sugar; packed
    1/4 c  Ketchup                           1/4 c  Soy sauce
      1 ts Dry mustard                       1/2 c  Chili sauce
    1/4 c  Dark rum                          1/4 c  Worcestershire sauce
      2    Cl Garlic; crushed                    ds Pepper
 
  Wrap ribs in double thickness of foil and bak for 1 1/2 hours at 350 . Unwr
  and drain drippings. Combine all ingredients and pour over ribs. Marinate a
  room temperature for 1 hour. Bake at 350  for 30 min., basting with sauce,
 

 
        Beef Bar-B-Que By Helen
 
      6 c  Beef-sliced (3 lb Arm/Chuck)        3 c  Broth (or less)
      4 tb Sauce-Worchestershire               3 tb Vinegar
    1/2 c  Catsup                              2 tb Mustard-prepared
      5 tb Lemon Juice                         1 c  Brown Sugar (not pack tight)
           Salt &amp; Pepper to taste              2    Onions (2 med)
      2 c  Celery                              3 tb Butter/Oleo/Bacon Fat
           Mushrooms (if desired)         
 
  Cook meat until tender. Save 3 cups of broth saute 4 (2 med) chopped onions
  and 2 cups celeryin about 3 tablespoons buttert/oleo/bacon fat. May also
  add mushrooms. Add onions and celery, mushrooms to broth and cook.
  Meat-heat and serve on buns. All ingredients can be placed ina crock pot,
  (meat uncooked, broth=water).
 

 
        Beef Brisket with Barbeque Sauce
 
    3/4 c  Water                             1/2 ts Red pepper; ground
    1/2 c  Worcestershire sauce                2    Garlic cloves; minced
      2 tb Vinegar                         2 1/2 lb Beef brisket
      2 ts Beef bouillon; granules           1/2 c  Catsup
      1 ts Mustard; dry                        2 tb Brown sugar
      1 ts Chili powder                        2 tb Margarine; or butter
 
  For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar,
  bouillon, mustard, chili powder, red pepper, and garlic; reserve 1/2 c.
  liquid for sauce.  Trim fat from brisket.  If necessary, cut brisket to fit
  crockery.  Cover; cook on low-heat setting for 10-12 hours or high-heat
  setting for 5-6 hours. For sauce, in a small sauce pan combine 1/2 c
  reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass
  sauce with meat.
 

 
        Cha Shu (Barbecued Pork Strips)
 
      2 lb Boneless pork butt            

----MARINADE----
      2 tb Chicken stock                            -dry sherry
      2 tb Dark soy sauce                  1 1/2 tb Honey
      1 tb Soybean condiment                 3/4 ts Salt
           (mein see*)                         2 tb Hoisin sauce
      1    Lrg. clove garlic, crushed               Few drops of red
      1 tb Chinese rice wine or                     -food coloring
 
   Cut the pork into long strips 1 1/2 to 2 inches square. Mix all for the
  marinade and marinate the meat for 3 hrs., unrefrigerated, or 6 hrs. in the
  refrigerator.  Turn the strips every hour or so.
  
  Preheat the oven to 350^.  Place a large cake pan half filled with water on
  the lowest shelf of your oven. This will catch drips from the meat and
  prevent smoking. Place the meat strips directly on an oven rack and put in
  the top position of the oven. Be sure that all of the meat is over the
  dripping pan. Roast for 45 minutes without disturbing the meat.  Then, turn
  the heat up to 450^ and roast for an additional 15 minutes or until the
  pork strips are crisp and a rich brown color.  Slice the meat and serve it
  hot or cold... or use in other dishes as directed.
  
  *Mein See:  The remains of the process of making soy sauce. Very rich
  soybean condiment used in many Chinese dishes. Can be found in Oriental
  markets under this name or soybean jam or condiment. Refrigerate after
  opening.
  
  FROM:  The Frugal Gourmet Cooks Three Ancient Cuisines Posted by
  J.APPLEBURY [Jim &amp; Deb] Enjoy! Apple
  :)
 


        Chicken &amp; BBQ Sauce

      1    Chicken; whole                      1 c  Cola; regular not diet
      1 c  Ketchup                        
 
  Prepare the chicken for cooking like you normally would. IE remove any
  parts from the cavity, wash inside and out, pat dry, salt and pepper inside
  cavity if you like. We use Luzianne Cajun Seasoning. We also like onion. so
  I chop up an avialable onion. I then put 1/2 of the chopped onion inside
  the cavity along with the seasoning. Mix the ketchup and cola. Place in the
  pot and pour the ketchup mix over the chicken. Put the remaining onion in
  the pot and sprinkle your favorite seasoning over the chicken. Put lid on
  pot, cook on low for 8 to 12 hours depending on your busy day or night. We
  enjoy the sauce over rice and round out the meal with a green vegetable.
  
  Posted by:  Roy Crockett Jr. (WGJT73A) - Prodigy Reposted by:  Debbie
  Carlson
  
  From: Debbie Carlson                  Date: 02 Nov 96
  
  By BobbieB1@aol.com on Oct 22, 1997


 
        Chinese Barbequed Pork 

      2    Pork tenderloins,1.5 lb ea      1 1/2 ts Minced gingeroot
           MARINADE                        1 1/2 ts Packed brown sugar
      2 tb Light soy sauce                     1    Clove garlic, minced
      2 tb Hoisin sauce                      1/2 ts Sesame oil
      1 tb Sherry                                   One pinch 5 spice powder
      1 tb Black bean sauce               
 
  VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and
  lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped
  fresh coriander for five-spice powder.
  
  Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five-spice
  powder. Add 1 green onion, chopped.
  
  1.  Trim any fat off tenderloin; tuck ends under and tie each with kitchen
  string. Place in a shallow glass dish.
  
  2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean
  sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder.
  
  3. Pour marinade over tenderloins and turn to coat. Cover and refrigerate
  for at least 2 hours or up to 24 hours; turn occasionally. Let stand for
  30 minutes at room temp before cooking.
  
  4. Place tenderloins on rack in roasting pan, reserving marinade. Pour 1
  cup water into pan. Bake, basting generously four times, in a 375F oven
  for 30-35 minutes, or until meat thermometer inserted at 20 degree angle
  registers 160F and meat still has a hint of pink. 

 5. Remove to cutting board, and tent with foil. Let stand for 10 minutes. 

 6. Remove string. Using sharp knife, slice pork diagonally into thin slices.
 

 
        Chinese BBQ'd Pork Bun (Cha Siu Bow)

    1/3 c  Warm water                        1/2 ts Salt
    1/2 ts Sugar                               2 tb Shortening
      1 pk Dry yeast                       1 1/4 c  Low fat milk
  2 1/2 c  Flour                              16    Pieces white paper 2 inches
  2 1/2 c  Cake flour                               - square
      4 tb Sugar                         

----FILLING----
      6 oz Chinese BBQ pork, diced           1/2 ts Thin soy sauce
      1 tb Oil                                 1 ts Oyster sauce
      2 ts Water                               1 ts Hoisin sauce
    1/2 ts Salt                                2 ts Cornstarch
    1/2 ts Sugar                               4 ts Cold water (For thickening)
 
  Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring
  cup.  Let stand until it rises to the 8 oz. level (about 20 minutes).
  
  Sift flour, cake flour, sugar and salt into a large mixing bowl.
  
  Add shortening, yeast mixture and mil,.
  
  Knead mixture 5 minutes to form a dough.  Cover with a damp cloth and set
  dough in a warm place.  Allow the dough to rise for 3 hours.
  
  Heat wok, add oil and stir-fry pork for 2 minutes.
  
  Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin
  sauce.  Bring it to a boil.
  
  Prepare thickening by mixing the cornstarch and 4 tablespoons cold water.
  Stir into the mixture and cook for 1 minute. Let cool before using.
  
  After 3 hours, when the dough has risen, shape into rolls about 2 inches in
  diameter.  Cut each roll into 1-1/2 inch pieces.
  
  Shape each piece into a shallow bowl shape.
  
  Put 1 tablespoon filling in the center, close ans twist dough to form a
  bun.  Put the bun on a 2 inch square of white paper. (This prevents the bun
  from becoming soggy while steaming.) Place 8 buns in a pie pan and allow
  them to set and rist for 15 minutes in a warm place.
  
  Steam for 25 minutes.
  
  SOURCE: Chopstick, Cleaver and Wok.
 

 
        Chopped Barbecue

      3 lb Pork shoulder roast; bone in        2 md Onion; finely chopped
           Or 2 1/2 lbs pork roast, bon             About 1 1/2 cups
      2 tb Red pepper flakes; chrushed         1    Green bell pepper; cored
      2 ts Salt                                     Seeded, and chopped
      1 ts Black pepper; freshly ground        2 c  Barbecue sauce
    3/4 c  White vinegar                  
 
  Recipe by: Sylvia Woods Preparation Time: 2:00 
 
1) Rinse the pork roast and  pat it dry with paper towels.  Combine the 
  red pepper, salt, and black pepper.  Rub the mixture into all sides of 
  the pork Cover loosely with wax paper and refrigerate overnight.
  
  2)  Place the seasoned pork in a shallow roasting pan and let stand at room
  temperature 1 hour.
  
  3)  Preheat the oven to 300oF.  Pour the vinegar to taste over the pork
  (more for a sharper flavor, less for a more mellow flavor).  Scatter the
  chopped onions and green peppers into the pan.  Roast the meat until a
  thermometer inserted into the thickest part of the roast registers 180oF. S
  roast and let stand 1 hour.  Keep the pan juices.
  
  4)  Remove the meat from the bone, if necessary, and chop it into roughly
  1/4-inch pieces.  Heat the barbecue sauce in a large saucepan over a low
  heat until hot.  Skim the fat from the pan drippings and add the drippings
  to the barbecue sauce.  Stir the pork, onions and green peppers into the
  sauce and warm without boiling until heated through.  Serve hot.
 

 
        Cococola Barbequed Chicken

           Bettie Cooper(dallas)               1 c  Ketchup
      3 lb Cut-up chicken                      1 c  Coca Cola
    1/3 c  Flour                               2 tb Worchestershire sace
      2 ts Salt                              1/2 ts Hickory smoked salt(opt)
    1/3 c  Oil                               1/2 ts Basil leavews
    1/2 c  Diced onion                       1/2 ts Chili powder
    1/2 c  Diced celery                             Salt and pepper to taste
    1/2 c  Diced green pepper              
  Preheat oven to 350 F. rinse chicken pieces and pat dry. Combine flour and
  2 teaspoons salt. Coat chicken with seasoned flour. Heat oil in large
  skillet over meduim-high heat. Brown pieces on all sides in hot oil, drain
  on paper towels. Place chicken in 3 quart casserole. Combine onion, celery,
  green pepper, ketchup, coca cola, worchestershire sauce, hickory salt,
  chili powder and salt and pepper. Mix well. Spoon sauce over chicken to
  cover all pieces. Cover and bake about 1 1/4 hours, or until chicken is
  fork tender.
 

 
        Crock Pot Venison Barbecue
 
      3 lb Venison stew meat                        Seasoning for meat
      1 c  Onion, diced                        2 ts Seasoned salt
      4    Garlic cloves, chopped              1 lb Seasoned bacon
      1 c  Red wine vinegar                    2 c  Catsup
    1/2 c  Worcestershire sauce              1/2 c  Molasses
      2 ts Lawrey's Natural Choice           1/2 c  Brown sugar
 
  Place venison, onion, garlic, vinegar, Worcestershire sauce and seasoning
  in crock pot.  Cook on high for 1 to 2 hours until meat is cooked. Cook
  bacon and crumble or chop. Add bacon, catsup, molasses and brown sugar.
  Turn crock pot on low and heat for the rest of the day. Serve over rice
  potatoes or toast. NOTE: Venison can be substituted with any red meat, just
  cut in 1-inch cubes.
 

 
        Down South Barbeque
 
      2    4 pound pork roasts                 2 c  Water
      3    Onions; sliced                      4 c  Barbeque sauce
      6    Cloves                              1 lg Onion; chopped
 
  Recipe by: Joel Ehrlich Place half of the first measure of onions on the
  bottom of the slow cooker. Add the meat, cloves, water and the remainder of
  the first measure of onions. Cover. Cook on LOW for 8 to 12 hours. Take the
  meat from the slow cooker. Remove all the bones and fat from the meat.
  Return the meat to the slow cooker. Add the second measure of onion and the
  barbecue sauce. Cover. Cook on HIGH for 2 to 3 hours, stirring two or three
  times while cooking. Serve directly from the slow cooker onto large buns.
 

 
        Easy Brisket

  Recipe by: Bev Bachri 

  I love brisket but always need to simplify my  cooking. I am enclosing the 
  easiest brisket recipe I have ever found that is great! It also reheats very 
  well in the microwave covered with lid or saran wrap.  This will be our 
  Easter dinner.
  
  Day before cooking: Marinate the brisket in 1 bottle of Liquid Smoke, after
  salting with onion salt, garlic salt, and celery salt.
  
  Day of serving: Heat oven to 250 degrees. Pour one bottle of your favorite
  barbeque sauce over the brisket, cover, and cook for 2-3 hours, depending
  on size.  When done, let sit one hour before serving.
  
  It doesn't get much easier than this but the taste is divine and only one
  pan is dirty.  Great served with lots of vegetables.
 

 
        Indoor Barbequed Brisket of Beef

      6 lb Brisket of beef                     2 ts Onion powder
           Rub:                                2 ts Garlic powder
  2 1/2 tb Dark brown sugar                         Salt to taste
  1 1/2 ts Dried sweet basil                        Sauce:
    1/8 ts Ground cumin                      1/4 c  Vinegar
    3/4 ts Ground coriander                  1/4 c  Brown sugar
    3/4 ts Ground savory                     1/4 c  Worcestershire sauce
    3/4 ts Dried thyme                         2 c  Water
    3/4 ts Black pepper                        1 c  Ketchup
    3/4 ts White pepper                        1    Onion; minced
      2 tb Paprika                             1 ts Celery seed
      2 ts Dry mustard                              Salt to taste
 
  Recipe by: Edward Beatty Prepare the rub: Combine all the ingredients in a
  small bowl. Store the mixture in an airtight container for up to four
  months. There's no need to refrigerate it.
  
  To use the rub: Massage it into the meat thoroughly the night before you
  plan to grill or bake. Wrap the meat well in plastic wrap and place in the
  refrigerator until cooking time, so the flavors will be absorbed into the
  meat.
  
  Cover and bake 5 hours at 275. Drain off grease. Set aside.
  
  Mix all ingredients for sauce and boil 15 minutes. Pour sauce over meat,
  bake uncovered for one additional hour.
 

 
        Kraft Barbecue Oven Tender Chicken
 
      1    Broiler-fryer chicken, cut          1 cn KRAFT Original Barbecue
           -up (3 to 3 1/2 pounds)                  -Sauce (18 oz)
 
  Prep time: 5 minutes. Cooking time: 1 hour.
  
  Heat oven to 350'F. Place Chicken in 13x9" baking dish. Pour barbecue sauce
  over chicken. Bake, uncovered, 1 hour or until chicken is cooked through.
  Makes 3-4 servings.
 

 
        Marinated Barbecue Brisket

     5 lb Fresh beef brisket                1/2 ts Garlic salt
      2 ts Unseasoned meat tenderizer**      1/4 c  Liquid smoke
    1/2 ts Celery salt                       1/4 c  Worchestershire sauce
    1/2 ts Seasoned salt                   1 1/2 c  BBQ sauce
 
  1. Place the brisket on a large piece of heavy-duty aluminum foil. Sprinkle
  tenderizer and seasonings on both sides of the meat. Pour liquid smoke and
  Worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10
  hours or overnight. 2. Place foil-wrapped brisket in Crock-Pot (cut brisket
  in half, if necessary, to fit easily). Cover and cook on low setting for 8
  to 10 hours. 3. Chill cooked brisket, then cut across the grain into thin
  slices. Before serving, reheat in your favorite barbecue sauce.
 

 
        Microwave Saucy Chicken Barbecue
 
      2 md Onions,chopped                    1/4 c  Soy sauce
      2    Garlic cloves,minced                1 tb Wine vinegar
      2 tb Water                             1/2 ts Hot pepper sauce
      1    11 oz can condensed Zesty       2 1/2    To 3 lb. broiler-fryer
           -Tomato Soup/Sauce                       -chicken,cut up
    1/4 c  Firmly packed brown sugar      
 
  Place onions, garlic and water in a 12 x 8" microwave safe baking dish.
  Cover with vented plastic wrap; cook on high 3 minutes or until onions are
  tender, stirring halfway through cooking.  Stir in soup, soy sauce, sugar,
  vinegar and pepper sauce, mixing well.  Add chicken to sauce, turning to
  coat.  Place thicker pieces toward edges of dish. Cover with waxed paper;
  cook on high 24 minutes or until chicken is cooked. Rearrange chicken and
  stir sauce twice during cooking. Let stand 5 minutes.
  
  Makes 6 servings.
 

 
        Minced Barbeque
 
      1    Fresh pork, shoulder or             1 ts Black pepper
           Ham (4 to 6 lbs)                    1 ts Red pepper (crushed or
    1/4 ts 1/2 tsp. garlic                          Cayenne)
      1    Onion (sliced)                      1 tb Hot sauce
    1/2 ts White vinegar                     1/2 ts Salt
    1/4 c  Salt (or less)                      1 ts Sugar
 
  Contributed to the echo by: Melvin Hatcher Re: Minced Barbeque
  
  A few days ago someone requested for me to repost this minced barbeque
  recipe.
  
  MINCED BARBEQUE Add enough water to cover meat. Soak for 8 to 10 hrs
  
  1. Wash meat rinse, and soak.
  
  2. After soaking, boil meat in the mixture until done. Make sure fat side
  is facing up.
  
  3. As meat boil taste mixture for vinegar flavor, add vinegar to taste.
  
  4. Do not cook meat until mushy, must be able to chop or cube meat easily.
  5. Let meat cool in mixture, remove chop and/or cube. 6. Place chopped
  meat in large pan or skillet.
  
  7. Taste meat to see if extra seasonings are required.
  
  8. Add about 1 tablespoon of ketchup,vinegar,sugar,pepper,and salt to
  taste.
  
  P.S. If you use the whole bottle of vinegar, it's ok.
  
  Serve with cole slaw, or baked beans.
 

 
        New Orleans BBQ Shrimp

     14 lg Fresh shrimp; heads on.             1 ts Creole seasoning; (see recip
      6 tb Cold unsalted butter; cut in        3 tb Worchestershire sauce
  1 1/2 ts Black pepper; ground                1 ts Garlic
  1 1/2 ts Black pepper; cracked                    Juice of one lemon
 
  Recipe by: heryl Fox  
  Place the shrimp and all the ingredients except lemon juice and 3 oz. 
  of butter in a large saute pan so that the shrimp are in one layer. Place 
  shrimp in 450 degree oven for two minutes.  Remove and begin to saute
  over moderate heat. Add lemon juice and remaining butter by swirling 
  pan and stirring with a fork. Serve in bowl with sauce and lots of bread 
  for dipping. (And lots of napkins!!)
  
  Creole seasoning 8 oz. salt 2 oz. garlic granulated 2 oz. black pepper 1
  tsp. cayenne pepper 1 tsp thyme 1 tsp oregano 2 oz. paprika 1 Tbl.
  granulated onion
  
  blend and store in sealed container
 

 
        North Carolina Barbeque

      2    Pork picnic shoulder roasts       1/4 ts Freshly ground black pepper
      6 lb Each,                           3 1/2 c  Cider vinegar
           Bone in, rind removed                    MIXING SAUCE:
     12    Cloves garlic -- peeled         1 1/2 c  Reserved Mopping Sauce
      3 c  Cider vinegar                     1/4 c  Reserved pork-simmering
           MOPPING SAUCE:                           Liquid
           The 12 garlic cloves that         1/3 c  Smoky-flavored barbecue
           Cooked with the                          Sauce (not
           Pork                                     Too sweet)
      1 ts Coarse (kosher) salt                     Salt
    1/4 c  Reserved pork-simmering                  Hot-pepper sauce for
           Liquid                                   Seasoning at
    3/4 ts Sugar                                    Table
      1 tb Cayenne                        
 
  Place the roasts, the garlic, and the 3 cups of vinegar in a very large
  deep stockpot or flameproof casserole. (If necessary, divide the roasts,
  garlic, and vinegar evenly between 2 smaller pots.) Add water to cover by
  at least 2 inches and bring to a boil over high heat. Reduce the heat,
  partially cover, and simmer for 2-1/2 hours, adding boiling water as needed
  to keep the meat covered.  Remove the roasts from the pot, reserving the
  cooked garlic cloves and 1/2 cup of the pork-simmering liquid. Place the
  roasts on a rack in a large roasting pan. Preheat the oven to 350 degrees.
  
  Meanwhile, prepare the Mopping Sauce.  In a large bowl, mash the cooked
  garlic to a paste with the salt. Add 1/4 cup of the reserved pork-simmering
  liquid, the sugar, cayenne, pepper and 3-1/2 cups of vinegar and mix well.
  Remove 1-1/2 cups of the Mopping Sauce and set it aside to be used later in
  the Mixing Sauce. Use the remaining Mopping Sauce to baste the pork as it
  roasts.  With a clean new dishmop or paintbrush, baste the roasts with
  Mopping Sauce and place them in a 350 degree oven. Immediately reduce the
  heat to 300 degrees. Cook for 2 hours, basting every 15 minutes and turning
  once or twice.  Use all of the Mopping Sauce (but none of the reserved
  Mopping Sauce). Remove the pork from the oven and transfer to a large
  chopping board.  Spoon or pour all fat out of the roasting pan and set the
  pan aside.  Do not wash it. The pork roasts should be a little crusty on
  the outside and very tender and moist inside. Discard the bones and remove
  any fat.  With a heavy large knife, chop/shred the lean pork fairly fine.
  Transfer to a large bowl and cover loosely to keep warm and moist.
  
  Proceed immediately to make the Mixing Sauce.  Place the empty, unwashed
  roasting pan over very low heat and add 1/2 cup of the reserved Mopping
  Sauce.  Scrape the pan to loosen caramelized juices and browned bits,
  stirring quickly and constantly so none of the flavorful liquid evaporates.
  Pour every last drop of this "essence of barbecue" back into the remaining
  reserved Mopping Sauce.  Add the 1/4 cup of reserved pork-simmering liquid.
  Stir in the smoky-flavored barbecue sauce and season with salt to taste.
  This Mixing Sauce will mellow considerably as the barbecue "ripens." Add
  half the Mixing Sauce to the chopped pork and mix well. Gradually blend in
  the remaining Mixing Sauce. Let cool, cover tightly, and refrigerate for at
  least 12 hours to let the flavor develop. (Chopped barbecue can be prepared
  in advance and refrigerated for up to 2 days, or frozen for up to 2
  months.)  Let return to room temperature before reheating, covered, in a
  microwave oven or 300 degree conventional oven. Adjust the seasonings as
  necessary and serve hot. Cole slaw is traditional with chopped barbecue,
  and hot-pepper sauce is a must.
  
  Recipe By     :
  
  From: D_swartz@gate.Net (Debbie Deneese
 

 
        Oven Barbecued Chicken Quarters
 
      1 c  Chili sauce                         4    Whole broiler-fryer legs
      2 tb Firmly packed brown sugar                -(thigh and drumstick)
      2 tb Spicy brown mustard                      Skin removed (about 2
      1 ts Liquid red pepper seasoning              -pounds)
 
  In a large bowl, combine chili sauce, brown sugar, mustard, and red pepper
  seasoning.  Add chicken; turn to coat well, cover.  Chill 1 hour, turning
  occasionally. Preheat oven to 350 F. Line a jelly-roll pan with foil. Place
  chicken in pan; reserve sauce. Bake 1 hour, basting several times with
  sauce, or until chicken is tender.
  
  Makes 4 servings.
  
  [ 1001 HOME IDEAS MAGAZINE; April 1990 ]
 

 
        Oven Barbecued Spare Ribs 
 
      2 lb Spare ribs                          1 T  Worcestershire sauce
      1 ea Onion                               2 T  Brown Sugar
      2 T  Fat or salad oil                  1/2 c  Water
    1/4 c  Lemon juice                         1 c  Chili sauce
      2 T  Vinegar                        
 
  Place ribs in baking dish and bake in 350 oven 30 min.Chop onion;brown in
  fat or salad oil. Add juice, vinegar, worcestershire sauce, brown
  sugar,water, chili sauce, salt and pepper if you wish. Cook slowly 20
  min.Pour over ribs; continue baking 1 hour.
 

 
        Pork Chops Barbecue

           -Waldine Van Geffen VGHC42A         1 sl Lemon
    1/2 c  Water                               1 md Onion; Sliced Thin
    1/4 c  Vinegar                           1/2 c  Ketchup
      2 tb Sugar                               2 tb Worcestershire Sauce
      1 tb Mustard                           1/2 ts Liquid Smoke
  1 1/2 ts Salt                                6    Loin Chops; 1/2" Thick
    1/2 ts Pepper                         
 
  Combine water, vinegar, sugar, mustard, salt, pepper, lemon and onion un a
  medium saucepan. Mix well and simmer for 20 minutes. Stir in ketchup,
  Worcestershire and liquid smoke. Place chops in a greased 9x13x2" baking
  dish. Pour sauce over top. Bake at 350~ for 1 hour or until tender, turning
  once. Source: Recipes from the Birthplace of Bill Clinton, Wanda Powell.
  (wrv)
 

 
        Pork Shoulder Crock Pot Barbeque

      2 lb Pork shoulder, cut into 1 in        1 tb Prepared mustard
      2 tb Vegetable oil                     1/4 c  Firmly packed light brown su
      2 c  Chopped onions                      2 tb Chili powder
      2 c  Green peppers, cut in 1/2 in        2 tb Minced garlic
      2 c  Celery, cut into 1/2 inch sl        2 ts Paprika
     15 oz Tomato sauce                        1 ts Salt
    1/2 c  Cider vinegar                       1 ts Ground black pepper
    1/2 c  Light corn syrup               
 
  Recipe by: hilbrich@cloudnet.com In a large skillet, heat the oil and cook
  meat, just until browned (about 4 to 5 minutes). Place in the Crock Pot,
  along with all the rest of the stuff. Mix well, cover and cook on high
  until the meat is tender. About 4 to maybe 6 hours.
  
  Serve in bowls and top with a spoon full of grated Chedder Cheese
 

 
        Pueblo Barbecued Pork Roast

           Stephen Ceideburg               1 1/4 c  Water
    1/4 c  Vegetable oil                     2/3 c  Cider vinegar
  1 1/2 c  Chopped onion                     1/3    Cto 1/2 c honey
      3    Garlic cloves, minced               1 tb Ground New Mexican red chile
      4    Dried juniper berries,              1    Dried medium-hot New Mexican
           -crushed                                 -red chile, crushed
    1/2 ts Crushed coriander seed              2 ts Salt
      1    Bay leaf                            1 oz Square unsweetened
      4 lg Ripe tomatoes, quartered,                -chocolate, grated
           -seeded                             4 lb To 5 lb pork rib roast
 
  From "American Game Cooking," by John Ask and Sid Goldstein.
  
  Heat oil in a large heavy saucepan and saute onions in it over medium heat
  until soft. Add garlic, juniper berries, coriander seed and bay leaf and
  saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey,
  ground and crushed chile and salt. Simmer, covered, 30 minutes. Add
  chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
  
  Preheat oven to 350 degrees F.
  
  Place roast fat side up in a roasting pan and baste generously with the
  sauce. Roast for about 3 hours, basting occasionally with sauce and pan
  drippings. Let roast sit for 10 minutes in a warm place before carving.
  Slice and spoon additional sauce over each portion.
  
  PER SERVING (pork trimmed of fat): 495 calories, 40 g protein, 21 g
  carbohydrate, 28 g fat (9 g saturated), 109 mg cholesterol, 605 mg sodium,
  1 g fiber.
  
  Jayne Benet writing in the San Francisco Chronicle, 3/18/92.
  
  Posted by Stephen Ceideburg
 

 
        Quick Barbecue Beef Bake
 
      1 lb Ground beef                         2 c  Bisquick Original or Reduced
    3/4 c  Chopped onion                            -Fat baking mix
     18 oz Barbecue sauce                      1 c  Milk
      2 c  Shredded cheddar cheese             2    Eggs
 
  Prep time: 18 minutes. Bake time: 27 minutes.
  
  HEAT oven to 400'F. Cook ground beef and 1/2 cup of the onion in 10"
  skillet until beef is brown; drain. Stir in barbecue sauce. Spoon into
  ungreased 13x9x2" baking dish; sprinkle with cheese.
  
  STIR baking mix, milk and eggs until blended. Pour over beef mixture.
  Sprinkle with remaining onion.
  
  BAKE 25-27 minutes or until crust is light golden brown.
 

 
        Russian Style Barbecued Chicken
 
      1    Fryer                                    Salt &amp; pepper to taste
    1/2 pk Onion soup mix                      1    Jar apricot preserves (8oz.)
    1/2 c  Water                             1/2    Bottle Russian dressing
 
     Cut fryer into quarters.  Spread in Corning Ware dish.  Salt and pepper
  to taste.  Sprinkle onion soup mix over chicken.  Dab the apricot preserves
  over the chicken by Spoonsful.  Cover with Russian dressing and pour water
  over top.  Cover and bake for 2 hrs. at 300 F. Courtesy Telephone Pioneers
  BillSpalding *P CRBR 38 A
 

 
        Shredded Barbecued Beef Sandwiches
 
      6 lb Beef brisket                      1/2 c  Vidalia onions, chopped
    1/2 ts Liquid smoke                        2 tb Minced garlic
      1 ts Salt                              1/2 ts Ground cumin
    1/2 ts Paprika                           1/4 ts Cayenne pepper
    1/2 ts Garlic powder                       1 c  Ketchup
    1/2 ts Dry mustard                       1/2 c  Malt vinegar
     10    French rolls (old fashion)        1/4 c  Dark brown sugar
           BARBECUE SAUCE:                     2 tb Worcestershire sauce
      2 tb Vegetable oil                     1/2 ts Liquid smoke
 
  Preheat oven to 350 degrees.  Place brisket in a roasting pan and brush
  with liquid smoke.  Combine the salt and spices in a small bowl, mix well.
   Apply this on the brisket with a brush.  Cover the roasting pan and bake
  until the brisket is fork tender, about 3 hours. Remove the pan from the
  oven and use two forks to pull the meat apart, shredding if coarsely.
  
  For each sandwich, halve a roll.  Spoon 2 tablespoons heated barbecue sauce
  over the bottom.  Using a slotted spoon, pile about 1 cup of the shredded
  meat on each roll. Pour 2 or 3 tablespoons sauce over the meat and cover
  with the top half of the roll.  Serve with additional Barbecue Sauce on the
  side.
  
  Barbecue Sauce:  Heat the oil in a medium sized pan. Add the onion, garlic,
  cumin and cayenne and saute' at 400 degrees for 5 minutes or until the
  onions are light brown. Stir in the remaining ingredients and simmer,
  stirring, until slightly thickened, about 10 minutes. Makes 2 cups.
 

 
        Simple Barbecued Broilers

      2    2 lb chicken broilers, cut          2 tb Onion, chopped
           - in half lengthwise                1 ts Paprika
      1 c  Mayonnaise                        1/4 ts Pepper
      2 tb Honey                             1/4 ts Salt
 
  Mix the mayonnaise, honey, onion, paprika, pepper and salt together and let
  stand at room temperature for 30 minutes. Using a pastry brush, coat each
  broiler inside and out with the flavored mayonnaise. Place the broilers
  skin side down on the rack of the broiler about 10 inches away from the
  heat. Baste frequently during the first 20 minutes of broiling. Turn the
  chicken over, breast side up, and continue to broil and baste for an
  additional 25 minutes, or until the breast can easily be pierced with a
  fork and it is golden brown.
 

 
        Stove-Top BBQ Pork Chops

      4    Boneless pork loin chops            1 tb Cider vinegar
           - [1lb]                             1 tb Worcestershire sauce
      2 ts Vegetable oil                       2 ts Packed brown sugar
      1    Onion, chopped                    1/4 ts Dry mustard
    1/3 c  Ketchup                           1/4 ts Pepper
 
  Serve with Baked potato with sour cream Buttered carrots Chocolate Chip
  cookies Milk
  
  Trim fat from pork chops. In large non-stick skillet, heat oil over
  medium-high heat; cook pork chops, turning once, for 5 minutes or until
  browned on both sides. Transfer to plate; set aside.
  
  Add onion to skillet; cook over medium heat, stirring, for 4 minutes or
  until softened.
  
  Meanwhile, in small bowl, combine ketchup, vinegar, Worcestershire sauce,
  sugar, mustard and pepper; pour into skillet. Bring to boil; return pork
  and any accumulated juices to skillet, turning to coat. Reduce heat to
  simmer; cook, stirring and turning pork chops occasionally, for about 8
  minutes or just until only a hint of pink remains inside pork chops and
  sauce is thickened.
  
  If the sauce is too thick, stir in 1 tb of water at the end.
  
  
  Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96
      [-=PAM=-]         PA_Meadows@msn.com
 

 
        Texas Style Tofu Barbecue

      1 lb Firm tofu; frozen, thawed           1 ts Salt
           -and shredded                       1 ts Pepper
      2 tb Kitchen Bouquet (or soy             1 c  Water
           -sauce or liquid smoke)             1 c  Commercial barbecue sauce
      1 sm Onion; chopped                      1 pk Hamburger buns (preferably
      1 ts Garlic powder                            -whole wheat)
 
   Squeeze excess moisture from thawed tofu; crumble in frying pan. Add
  water, Kitchen Bouquet, onion, garlic, salt andpepper, stirring to marinate
  tofu. Simmer for 10 minutes on medium heat. Drain and add barbecue sauce.
  Simmer for 10 minutes on low heat. Serve on buns with extra sliced onions
  and sweet pickle relish.
  
   From Deeanne's recipe files
  
  By roy@indy.net (Roy) on Oct 21, 1997
 

 
        Texas-Style Ribs

           -                                        Packed
           Spareribs -- Cut In Serving         1 tb Prepared Mustard
           Pcs                                 1 ts Horseradish
    1/3 c  Lemon Juice                       1/4 ts Red Hot Pepper Sauce
    1/3 c  Ketchup                             4    Lb
    1/3 c  Dark Brown Sugar -- Firmly        1/3 c  Orange Juice
 
  Heat oven to 450 F. Place spareribs in a large non-aluminum baking pan and
  roast 30 mins., turning once to render excess fat. Drain off and discard
  fat from pan. Turn oven off. Mix together orange juice, lemon juice,
  ketchup, brown sugar, mustard, horseradish, and pepper sauce; pour over
  ribs, cover and allow to stand at room temperature 1 hour. Heat oven to 325
  F. Uncover ribs and bake 1 hour or until brown, basting often with sauce
  from pan. Makes 4 servings.
  
  Recipe By     : America's Bounty - ISBN 0-8317-8173-4 Serving Size
  : 4 Amount  Measure       Ingredient -- Preparation Method ---
 

 
        Tony Roma's Got a Hit Contract Out on Me Ribs

      1 c  Brown sugar                     1 1/2 T  Garlic powder
    1/2 c  Paprika                         1 1/2 T  Onion powder
  2 1/2 T  Fresh ground pepper                 1 t  Cayenne pepper
  2 1/2 T  Salt                                2 lg Racks baby back ribs
  1 1/2 t  Chili powder                             Your favorite BBQ sauce
 
  Combine all dry ingredients in bowl. There will be more of this wonderful
  mix than you need. Save it in a zip lock bag in a cool dark place. You can
  use it on any pork with wonderful results.
  
  The night before you intend to serve the ribs, coat the ribs in all the
  spice mix you can (until it falls off). Place ribs in zip lock bag and put
  in refrigerator.
  
  The day you wish to serve the ribs, remove them from the refrigerator seven
  hours (that's right 7 hours) before you want to eat and add more spice mix
  as above. Preheat your oven to 225 degrees F(THAT'S RIGHT! TWO HUNDRED AND
  TWENTY FIVE DEGREES!). Six hours before serving, place ribs on a shallow
  pan and place in oven fat side up. You now have five hours to make side
  dishes and goodies to go with your ribs. Use this time wisely. I usually
  watch football. After five hours, coat both sides of the ribs with your
  favorite sauce. I like Jalapeno-Garlic Bar-b-que sauce, but this is
  definitely where you want to use YOUR families' favorite. Continue cooking,
  adding more sauce in another half hour. After six hours of "low and slow"
  cooking, you should be able to pull a nice shiny rib bone right out of the
  rack of ribs with no meat attached. This is when they are done. If you
  can't do this yet, put on more sauce, continue to cook and tell your family
  that the wait will be worth it. It will!
  
  It took me a long time to perfect this method. It is a combination of
  common smoking knowledge, a good spice mixture, and a few tasty mistakes. I
  hope your family enjoys it as much as mine.
  
  One final note. This REALLY IS FOOTBALL FARE! As a male cook, I plan these
  delectable ribs for Sunday night, watch all the football I want, and still
  get rave reviews. Biscuits, frozen corn on the cob, baked beans, and a
  little potato salad is all it takes to have them howling for more.
  
  Typed for you by: Alaskan Michael
