PINHEAD FULTON'S LOCALLY FAMOUS AMERICAN LEGION BBQ SAUCE
My grandpa was the "chief cook and bottle washer" for his American Legion post in Nederland, TX, in charge of all things barbecue'd. Family reunions were never the same after he went on to that Great Grill in the Sky and I'm sure our Heavenly Father calls on Grandpa often for charcoaled chicken sloppy with his finger-lickin' tangy goodness. Grandpa's "sop" is the starter for this recipe, used as a marinade and for basting while the meat is cooking. The red sauce should be used in the last 10-15 minutes only, as it will burn. Note: If you double this recipe, don't double the lemon. It's just too much. Also, the garlic juice called for in the recipe used to come in a garlic-shaped green bottle with a pointed top, and I think was made by McCormick. I found another brand near the seasonings at the market.
Provided by MawMaw Angela
Categories Sauces
Time 2h
Yield 6 pints, 30 serving(s)
Number Of Ingredients 16
Steps:
- For sop, use caution adding ingredients to hot rendered suet, it can pop and catch fire, so lower temperature and simmer slowly until sugar is melted and lemon and onions are very soft. Cool and use a portion to marinade your chosen meat, reserving the rest to baste.
- For sauce, saute onions and lemons slowly in butter until very soft, about 30 minutes. Add to other ingredients and mix well. Simmer slowly for about an hour, stirring often. Use during last 10-15 minutes of grilling as red sauces will burn.
- Sauce should be safe for water-bath canning, or freeze leftovers. Ingredients will separate after canning, but will re-combine after mixing and re-heating.
Nutrition Facts : Calories 510.8, Fat 38.9, SaturatedFat 12.2, Cholesterol 10.3, Sodium 1237.6, Carbohydrate 44.6, Fiber 2.9, Sugar 33.5, Protein 2.6
A VERY POPULAR BBQ SAUCE
This recipe has a lot of sweetness and spice, so if you're looking for a classic BBQ sauce that's easy to make, look no further. It is very popular with users of 'ceramic' type smokers and grills, (i.e. Primo, Kamado, Big Green Egg, etc.)
Provided by JRNEUMILLER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.2 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 278.4 mg, Sugar 9.2 g
COUNTRY SAUTEED FIDDLEHEADS
This is the traditional way of cooking fiddleheads in New Brunswick.
Provided by tonia.st
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Rinse fiddleheads thoroughly; trim stems. Soak in cold salted water for 5 minutes; rinse again.
- Place fiddleheads in a large skillet; pour in enough water to cover and bring fiddleheads to a boil. Simmer for 10 minutes; drain.
- Melt butter in same skillet over medium low heat; stir in fiddleheads and toss to coat. Cook fiddleheads until tender, about 5 minutes. Stir vinegar into fiddleheads; season with salt and pepper.
Nutrition Facts : Calories 53 calories, Carbohydrate 6.4 g, Cholesterol 4 mg, Fat 2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 50.7 mg
ALL-AMERICAN BARBECUE SAUCE
I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 5m
Yield 24
Number Of Ingredients 11
Steps:
- Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.
Nutrition Facts : Calories 45 calories, Carbohydrate 11.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, Sodium 226 mg, Sugar 10.1 g
SAUTEED FIDDLEHEADS
I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.
Provided by A Korean
Categories Side Dish Vegetables
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g
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