8 mothers smoked Recipes

stalks celery (chop leaves ), onions, carrots, grated fine, cubed potato, fresh parsley or 1 1/2 tbsp dried parsley, sweet basil (must be !), salt, margarine, flour, milk, salt, pepper, smoked sausage

thick-cut bacon, ground beef, onion, chopped, brown sugar, barbeque sauce (such as sweet baby ray s honey), ketchup, prepared mustard, molasses, liquid smoke flavoring, ground black pepper, chili powder, baked beans (such as bush s original), kidney beans, drained and rinsed, great northern beans, drained and rinsed, pinto beans, drained and rinsed

shrimp, domestic beer, cider vinegar, water, old bay seasoning, shrimp in the shell, minced garlic, cocktail sauce, mutha sauce, prepared horseradish, worcestershire sauce, juice of 1/4 lime, juice of 1/4 lemon, tabasco sauce, check the mutha sauce recipe, just like the name says , this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)it is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin off point for creating a world of barbecue sensations. it can even stand alone as a traditional slatherin sauce for ribs and chicken., vegetable oil, minced onion, minced green pepper, jalapeno pepper, seeded and minced, kosher salt and black pepper, minced garlic, tomato sauce, ketchup (preferably heinz), water, worcestershire sauce, cider vinegar, lemon juice, molasses, cayenne pepper sauce, spicy brown mustard, dark brown sugar , packed, chili powder, coarsely ground black pepper, ground allspice, liquid smoke (optional), pour the oil into a large saucepan and set over medium-high heat. toss in the onions, green peppers, and jalapenos and give them a stir. season with a pinch of sa1tsp and pepper and cook til soft and golden. add the garlic and cook for 1 minute more. dump in everything else except the liquid smoke., bring to a boil, then lower the heat so the sauce simmers. simmer for 10 minutes. swirl in the liquid smoke and let the sauce cool., pour it into a container, cover , and store in the fridge til ready to use., variation : hot bbq sauce, add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along with the onions, peppers, and jalapenos. also add 1/2 tsp cayenne pepper along with the other ingredients for extra punch., danger, working with habanero can cause plenty of personal pain and suffering if you re not careful. never touch the cut flesh or seeds with your bare hands. while it won tsp sting your hands (unless you ve got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you re done cookin . even washing your hands doesn tsp help. so wear latex gloves while with habaneras and be sure to protect yourself.

smoked ham hocks, chopped onion, chopped cloves fresh garlic, olive oil, more oz cans tomato sauce, sugar, water or chicken broth, whole bay leaves, rosemary(whole) leaves, ham bits if available, dark kidney beans , liquid included, hot portuguese sausages (linguisa) may substitute with chirizo, diced potatoes, diced carrots (may use frozen), head chopped cabbage, macaroni

cubes) very cold margarine or butter cut into small cubes, ap flour, sugar, baking powder, salt, milk, seasonings...well worth the extra work, bacon salt , if you would like more flavor, substitute for the two tsp. of regular salt fpr a total of 3 1/2 tsp ., dried crushed oregano, dried crushed cilantro, ground cumin, ts, dried crushed thyme, dried crushed basil, chopped rosemary, black pepper, garlic powder, your choice, onion powder, your choice, shredded smoked cheddar, shredded smoked swiss

vidalia onion, smoked, sour cream, mayonnaise, worcestershire sauce, fresh ground black pepper, kosher salt