June 26, 2016 Nice 7.75 pound butt with a thin fat cap slathered with yellow mustard then rubbed on Stubb’s hot pork rub. Put in MES about 5:30 AM after it came to 250. Ambient temp was in the high … Continue reading
Tag Archives: Sauces/Dressings
By Adam Perry Lang from his book Serious Barbeque. 1/4 C Prepared yellow mustard 1/4 C Water 1 T Worchestershire Sauce 1 T Apple Cider vinegar Used first time 6/18/16 on Loin and Spare Ribs. Loins had a nice … Continue reading
INGREDIENTS: 1 cup yogurt, strained for 2-4 hours 1 cucumber 4 tsp. olive oil 2-3 Tbsp. fresh lemon juice 2 garlic cloves, peeled 1 Tbsp. fresh or 1-1/2 tsp. dried dill Salt and pepper to taste INSTRUCTIONS: Peel the cucumber … Continue reading
Make Your Own Greek Yogurt … Continue reading
1 cup crumbled blue cheese that is about 4 oz. in a block 1-1/2 cup mayo 6 tbl white wine vinegar 1-1/2 to 2 tbl sugar 1/4 cup heavy cream 2 tbl finely chopped chives by APL Popular in a … Continue reading
Mothers Day, Sunday, May 8, 2016 Below is Adam Perry Lang’s recipes as we prepared them to celebrate Mother’s Day. Ambient Temp was in the 70’s and humidity was 50% or so. This actually started on Friday before when I brought … Continue reading
Texas Style Barbecue Sauce From bbqaoa, April 18, 2016 Ingredients: 1/4 – lb butter or margarine 1 cup vinegar 1 cup water 1/2 cup tomato ketchup 2 tsp Worcestershire sauce 1 tsp dry mustard 2 tsp chili powder 1/4 tsp … Continue reading
Overall Comments – Interesting but not one of our favorites. Should try it again considering adjustments tried below, but… Made first batch on April 27, 2016. Aaron calls this his sweet sauce. See the paragraph at the bottom about how … Continue reading
From bbqaoa March 28, 2016 This recipe will make 6 super large or 10 medium sized sandwiches. INGREDIENTS: For the Beef: 1 boneless beef chuck-eye roast (about 4 – 5 pounds) 1 tablespoon table salt (iodized salt) 1 tablespoon freshly ground black … Continue reading
1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, Then add 4-6 C beef broth, 2 T tomato paste, … Continue reading