3538 coyote rub Recipes

flank steak, rye or bourbon whiskey, low-sodium soy sauce, plain fat-free yogurt, prepared horseradish, dijon mustard, garlic clove, minced, sugar, paprika, chili powder, black pepper, garlic powder, salt

rubbed sage, salt, pepper, dried thyme, turkey (18 to 20 lb), orange, peeled and halved, butter, melted, orange juice, orange marmalade, honey, ground cinnamon

rubbed sage, minced chives, salt, white pepper, onion powder, chili powder, dried thyme, ground turkey, ground pork

rubbed sage, pepper, salt, divided, boneless whole pork loin roast (3 to 4 lb), tart apples, sweet potatoes, drained and liquid reserved, brown sugar, ground cinnamon, almonds, toasted, divided, butter, maple syrup

canned stewed tomatoes, tomato puree, bay leaves, onion, chopped, garlic clove, finely chopped, salt, oregano, green pepper, chopped, vegetable oil, corn tortillas, grated sharp cheddar cheese, chopped onions, diced green chilies (or you can get a bigger can and cut them in strips), sour cream, green onion, chopped

thick cut bacon, italian sausage, barbecue sauce (your favorite ), barbecue seasoning (your favorite rub , recommended bad byron s butt rub, rendezvous famous seasoning, or steven raichlen)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

hickory or apple wood chips, ground california or new mexico chilies, paprika, pepper, salt, pork back ribs, sweet and tangy sauce

juniper berries, fennel seed, lemon pepper seasoning, sea salt, pork chops double cut long bone

rubbed sage, salt, poultry seasoning, pepper, ground allspice, ground pork

rubbed sage, salt, pepper, garlic clove, minced, boneless pork loin roast (4 to 5 lb), sugar, cornstarch, water, cider vinegar, soy sauce, hamburger buns, split

rubbed sage, pepper, curry powder, garlic powder, dried parsley flakes, celery seed, paprika, ground mustard, ground allspice, bay leaves, crumbled, turkey breast (4 to 4-1/2 lb), reduced-sodium chicken broth

rubbed sage, brown sugar, crushed red pepper flakes, ground nutmeg, pepper, allspice, lean ground turkey

pork loin, cubed, green chili peppers, whole , seed and cut into small cubes, salt, garlic cloves, water, jalapenos, seeded, sweet onion, chopped, ground cumin, oregano, chicken broth, tabasco jalapeno sauce, green enchilada sauce

dark rum, banana liqueur, blackberry brandy, pineapple juice, cranberry juice

lean ground beef, onions (chopped ), bell peppers (diced ), instant minced garlic, basil, olive oil, italian plum tomatoes, kidney beans (2 light, 2 dark ), dried basil, dry crushed red pepper, cumin powder, sugar, paprika, chili powder (more if needed (use 1 in meat), kosher salt, beer, cheddar cheese, shredded (optional), cayenne pepper (add to your desire)

beef brisket untrimmed, red wine vinegar moo marinade, onion , minced moo marinade, juice of 1 lemon moo marinade, red pepper , black pepper moo marinade, chili powder moo marinade, salt day rub, black pepper day rub, red pepper day rub, hot pepper sauce day rub