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Secret Sauce

1 Bottle ketchup, 32 ounce size
2/3 sm. Jar prepared yellow hot dog type mustard
1/2 lb Dark brown sugar
1/3 lg. Onion, chopped coarsely
3 Tbsp. white vinegar
2 lg. Lemons, sliced
Tabasco hot sauce to taste (3 drops to 1/2 tsp.)
Ground black pepper to taste (lots of it)
No salt

Preparation time: 1/2 day, but constant attention is not required. Simmer the sauce, stirring until the sugar is melted. Then, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat and set aside

Now heat the BBQ and briefly cook the ribs flesh side up until browned. Turn and cook flesh side down, brown again. Now brush both sides with some of the sauce and cook on each side for five minutes. Do not let them burn or blacken! The RIBS at this point look good, but they are still raw. OR if you don't have a BBQ, broil the ribs in your oven, although they won't get that smoky BBQ flavor.

Cut the ribs apart and dip each rib in the sauce. Pile the ribs high on a full-sized oven broiler rack and pan, and pour any remaining sauce, less a cup or so, over the ribs. Cover the ribs with heavy-duty aluminum foil, tucking in around the outside edge of the pan to make an airtight container. Cook in the oven at 325F for 2 hours. Remove from oven and open very carefully. Beware the live steam that will rush out. Allow to sit, opened for a few minutes.

The end result is smoked, steamed, tender meat which falls from the bones. All fat is rendered and drains into the pan. Use leftover sauce when warming over the second day.


3-6 lb boneless pork loin, rib, leg, or shoulder roast
1 can sliced peaches, packed in light syrup
1/2 sup brown sugar
3 tbsp chili sauce
2 tbsp vegetable oil
1 tsp. each ground ginger, salt
1/2 tsp. ground pepper

Place pork roast in a plastic bag. Reserve a few peach slices for garnish. In a blender, combine remaining ingredients, blend until smooth. Refrigerate half of the mixture and pour remaining half over the pork roast. Seal bag and refrigerate overnight, turning bag over several times. Preheat barbecue to medium low. Place pork roast on grill over a drip pan or skewer for rotisserie. Barbecue, basting often with the marinade, approximately 25 minutes per pound (50 minutes per kilogram). Let stand 10 minutes before carving. Garnish with reserved peach slices and serve with heated reserved peach mixture. Pork must be well done, the juices should run clear when it is fully cooked. Serves 8-10.


2 lb. boneless skinless chicken breast fillets
Salt and ground black pepper
1 1/2 cups plain nonfat yogurt
1/2 cup grated Parmesan cheese
1 tsp paprika
1 tsp dried thyme leaves
1/2 tsp garlic powder
1 1/2 cups plain bread crumbs
3 Tbsp. butter or margarine -- melted

Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. In a small bowl, whisk yogurt, cheese, paprika, thyme, and garlic powder. In another small bowl, stir together bread crumbs and butter. Dip chicken, one piece at a time, into yogurt mixture, then place in bread crumb mixture. Spoon bread crumb mixture over chicken, coating well. Place coated pieces of chicken in a greased baking pan. Bake 25 to 30 minutes or until juices run clear when thickest part of chicken breast is peirced with a fork. Cover and refrigerate until ready to present. SERVE COLD.
Recipe is easily increased.


2 large onions, chopped
2 large cloves garlic, peeled
1 cup soya sauce
2 tsp. mixed Italian herbs
1/4 c. Kitchen Bouquet bottled
5 - 6 lb roast of beef

Blend together the first 4 ingredients for 1 minute. Add the "Kitchen Bouquet". Marinate roast for up to 3 days, turning in marinade occasionally.

BBQ; basting every 30 minutes. Set 10-20 minutes wrapped in foil before serving.


Whole Salmon, trout or whatever fish you have.

Take the whole fish stuff it with herbs, dill, onions, etc. anything of your choice. Wrap the fish in a sheet or 2 of newspaper, depending on the size. On the diagonal lay the fish and fold paper over flipping fish as you go until you have a neat package. Run paper wrapped fish under the tap briefly just to dampen, not to overly soak with water. Place into a HOT bbq and close the lid. When the fish is done, unwrap and the skin peels off with the paper. The fish is extremely moist and flavorful! How long you cook the fish depends on how big it is. About 15 to 20 min. per inch thickness of fish.


The cut is essential to a tender piece of meat. The Bourbon Street Steak is a 10 ounce New York Strip, an equivalent cut would be fine. The wonderful flavor comes from the marinade and the timing. You must marinate for a minimum of four hours for the best results. You can marinate the meat for up to eight hours.

The flavor is slightly sweet with a good bourbon kick. This recipe is for four steaks, each needing 3 ounces of marinade, but the recipe can easily be halved or doubled.

2 tablespoons yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 teaspoons chopped garlic (about 2 cloves)
4 (10 ounce) New York strip steaks

Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic in a small bowl. Stir until sugar is dissolved.
Place steaks in a shallow dish large enough for them to be in a single layer. Pour marinade over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks occasionally. Remove steaks and discard marinade. Grill to desired doneness. Makes 4 steaks.

~~recipe from the Steak & Ale


1/3 cup Red wine vinegar
2 tbsp. Each chopped fresh thyme &
rosemary or 2 tsp.. each dried
2 Tbsp. Olive oil
1/2 tsp. Pepper
2 Cloves garlic, crushed
1 Sirloin tip or rump roast (or used cross rib) 3 lb..
1 Bay leaf
1 Strip orange rind, 2 inches long

Whisk together first 5 ingredients. Pour into large plastic bag. Add beef, bay leaf and orange rind. Coat beef well. Seal bag and refrigerate, turning occasionally, for at least 12 hours or up to 24 hours.

Discard marinade; place meat on greased grill over medium-high heat; close lid and cook, turning to brown all sides, for 10 minutes. Reduce heat to medium; cook for about 1 hour longer or until meat thermometer registers 140F for rare or 150F for medium-rare.

Transfer to cutting board and tent with foil; let stand for 10 minutes before carving.


Makes 30 drumettes
This can be served as an appetizer or a meal. Prepare 4 drumettes per person as an appetizer and 10 drumettes as a meal.

30 chicken wing drumettes
1/4 cup grape jelly
3 tablespoons worcestershire
1/4 cup vinegar
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 envelope dry onion soup mix
3 tablespoons dark corn syrup
1 tablespoon prepared mustard
Preheat oven to 300 degrees.

Mix worcestershire sauce, soy sauce, soup mix, grape jelly, vinegar, ginger, corn syrup, and mustard. Stir until well blended. Place drumettes in a large casserole dish. Pour sauce over drumettes.

Cover with aluminum foil and bake for 30 minutes. Remove casserole from oven and drain sauce from pan, reserving sauce for basting. Increase oven temperature to 400 degrees.

Leaving casserole uncovered, bake another 20 minutes, basting with reserved sauce, until chicken drumettes are browned. Turn each piece over and cook an additional 10 minutes. If you like these really browned and crispy, place under broiler for 1 to 2 minutes before serving.

VARIATION: For a meal, this may be prepared with any meaty chicken pieces, such as, breasts, thighs or drumsticks. Increase cooking time to make sure chicken is done. If needed, double sauce ingredients for the larger quantity of chicken.


Makes 36 small meatballs
Cooking in the microwave makes these meatballs quick and easy to prepare. The liquid smoke in the Spicy Sauce (recipe follows) is the secret ingredient that makes this appetizer unforgettably delicious.


1 pound ground beef, round or chuck
1/2 cup finely chopped onion
2 tablespoons finely chopped green pepper
1 egg, slightly beaten
2 tablespoons skim milk
1/2 cup bread crumbs
1 teaspoon garlic salt
1/2 teaspoon pepper
Spicy Sauce (recipe follows, or SOUTHERN RIB SAUCE by Fox Hunt Farms)

In a large bowl, combine beef, onion, green pepper, egg, milk, bread crumbs, garlic salt and pepper. Toss lightly until well mixed. Form into about 3 dozen small meatballs.

Place meatballs in a single layer in a 9x12x2-inch glass microwave proof dish. Microwave, uncovered, on about 70% power for 3 to 5 minutes. Remove from microwave, and gently stir to rearrange, moving the meatballs on the outside of the dish into the center of the dish. Return to microwave and continue to cook on 70% power for 2 to 3 additional minutes until almost done. Cover with foil and let stand 5 to 10 minutes. (Some meatballs may still be slightly pink, but they will finish cooking upon standing). Remove meatballs. Discard any juices in dish. Return meatballs to dish.

After Spicy Sauce has been cooked, pour the sauce over the meatballs. Microwave on 70% power for 3 to 5 minutes, stirring once.

Pour into a chafing dish and serve hot. Place a holder of toothpicks near to use for spearing meatballs.

Spicy Sauce

1-1/2 cups catsup
1 tablespoon prepared mustard
2 tablespoons vinegar
1 tablespoon worcestershire sauce
2 to 3 teaspoons hickory flavored liquid smoke
Combine all sauce ingredients in a microwave proof dish. Microwave on 100% power for 3 to 4 minutes.


Serves 4 servings
A great change of pace for shrimp lovers!

1 teaspoon cayenne pepper
1 teaspoon worcestershire sauce
1/3 cup margarine or butter
1-1/2 teaspoon minced garlic
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon basil
1 large (2 medium) tomatoes, peeled and coarsely chopped
1/4 cup beer, at room temperature
1-1/4 pounds jumbo shrimp, raw, peeled and de-veined
3 cups hot cooked white rice

In frying pan, combine cayenne pepper, worcestershire sauce, margarine, garlic, oregano, thyme, red pepper, salt, pepper and basil. Heat until margarine melts. Add shrimp and tomato. Cook 2 minutes, stirring constantly.

Add beer and stir. Cook until shrimp turn pink and opaque (about 1 minute longer).

Serve over hot white rice.

VARIATION: Substitute 1-1/4 pounds deboned chicken breasts for shrimp. Cut chicken into small pieces.


Makes 20 to 30 appetizer servings or 10 to 12 large servings
When the weather is perfect, my family looks forward to enjoying these kabobs before the Clemson football games.

1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon fresh minced garlic
1 cup tomato-based barbecue sauce
1 tablespoon juice from jar of sliced Jalapeno peppers
1 tablespoon horseradish
2 teaspoons teriyaki sauce
2 tablespoons grape jelly
3 to 4 tablespoons honey
6 drops hickory flavored liquid smoke
3 to 5 pounds large, raw shrimp, peeled, de-veined, washed and drained
package 8-inch wooden skewers, soaked in water for 30 minutes

Mix first 11 ingredients together. Add shrimp and marinate overnight. Remove from marinade, saving marinade to baste shrimp during grilling. Place 3 to 5 shrimp on each wooden skewer, piercing each shrimp twice as you thread them on skewer.

To Cook Immediately...
Grill over HOT grill (charcoal or gas) for about 2 minutes on each side, basting frequently.

To Freeze ...
Prepare as above. Place a single layer of skewers, with shrimp gently touching, in a flat covered container. Repeat layers, placing a layer of waxed paper between each layer of shrimp. Freeze. Remove from freezer 4 hours before cooking. Cook as directed above.

VARIATION: Use marinade for cubes of raw, deboned chicken breasts. Cook as directed above.


4 servings
Inspired by a trip to Hawaii, this recipe was created. When coconut is fried, it takes on a deliciously different taste which is enhanced when shrimp is dipped into the Honey Mustard Sauce (recipe follows). I do not recommend these be served with the usual tomato-based cocktail sauce.

1 to 1-1/2 pounds large shrimp, peeled with tails intact
3/4 cup self-rising flour
2 to 4 tablespoons club soda
1/2 cup shredded coconut
1/4 cup flour

De-vein shrimp and rinse in water. Drain. Place 1/4 cup flour in small bowl. Mix 1/2 cup self-rising flour and club soda to form a batter and place in small bowl. Place coconut in small bowl.

Holding each shrimp by the tail, dip in flour, then in batter and next in coconut. Place on waxed paper. Fry a few shrimp at a time in hot oil until lightly golden brown and shrimp is floating on top of hot oil. Remove and drain on paper towels. Repeat with remaining shrimp.

Serve with Honey Mustard Sauce. Dip each shrimp in sauce. Serve with Joyce's Hush Puppies, Cole Slaw, and Scrumptious Tomato Pie.


Honey Mustard Sauce

Excellent on Hawaiian Shrimp and fried chicken strips.

1/3 cup Dijon mustard
1/3 cup sour cream
1/3 cup honey
1 teaspoon cream-style prepared horseradish

Mix all ingredients together and refrigerate.

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