Combine the following:
1 c. strong coffee
1 c. worcestershire
1 c. catsup
1/2 c. vinegar
1/2 c. brown sugar
3 T. chili powder
2 c. chopped onion
6 cloves garlic, crushed
2 t. salt
Simmer for 25 minutes.
Marinate the goose in:
1/2 c. olive oil
1/2 c. water
1/4 c. apple cider vinegar
3 T. Worcestershire sauce
1 t. garlic powder
1 t. onion powder
After a couple of hours, remove, dry and place on a grill, preheated to 350 degrees. Baste occasionally, until goose breast reaches an internal temp. of 160 degrees. Remove an allow to cool before slicing.
First, remove the dark lateral stripe which will be bitter when cooked. For broiling:
Marinate the steaks in the ‘fridge 1-4 hours in:
1/4 c. light olive oil
1/4 c. vegetable oil
1/4 c. lemon juice
1/2 t. garlic powder
1/2 t. onion powder
Prepare the grill for broiling – 500-700 degrees. Remove to shallow dish. Heat marinade to boil and add:
1/2 cup white wine
Place steaks on hot grill, turn when seared. Baste with marinade. Turn and baste, turn and baste. Allow 3-5 minutes per side for each turn, depending upon the grill temp. Do not over cook.
Use this marinade for 12 to 15 wings:
Start the day before with the following marinade:
1/4th cup of lime juice
1/4th cup of pineapple juice
2 TBS of vegetable oil
2 pressed garlic cloves
1 1/2 tsp of chili powder
Marinate the chicken 6 to 12 hours in the refrigerator. Prepare the grill in the usual fashion. Remove the chicken and boil the marinade for about two minutes (it kills any lurking bacteria). Place the chicken on the non-heat side of the grill/smoker. Baste every 15 minutes until done. They are done when the internal temperature reaches 160 degrees.
For 10 lbs of Frankfurter Sausage.
6 lbs chuck roast
4 lbs pork butt
1 pt. ice water
2 c. powdered milk
6 T. salt
2 t. Prague Powder # 1. Sub 2 t. salt & a small pinch of potassium nitrate)
4 T. ground mustard
4 T. Hungarian Paprika
1 T. white pepper
1 T. Mace
1 T. Ground Coriander
2 t. Garlic powder
1/4 c. corn sugar
Mix seasonings well into the water. Grind meat together through fine plate then mix seasonings thoroughly into the meat. Grind and stuff into small casings.
Hang on wood or stainless rods – rinse off with cold water if needed. Don’t let weiners touch each other. Allow to dry for about 1 hour at room temperature – 60-70 degrees.
Place in smoker preheated to about 90 degrees. Allow to dry for about30 minutes then begin a heavy smoke and gradually raise the temp up to 165 degrees. Smoke until the internal temp reaches 150-155 degrees.
Remove and spray with cold water to quickly reduce the temp down to about 100 degrees. Allow to dry at room temp until it has reached a color as dark as you want it. Then place in fridge until internal temp has dropped to around 50 degrees.
Ingredients
1 lb. navy beans (Michigan whites)
2 cups brown sugar
4 c. tomato juice or comparable tomato sauce or paste
1 c. chopped onion
1/2 t. dry mustard
1/4 t. cloves
1 T. fresh grated horseradish or comparable dry
1/8 t. cardamon
1/2 t. black pepper
2 t. salt
1/2 lb barbecued pork shoulder, shredded or chopped.
Cook beans until tender; pour into pot or casserole dish. Mix other ingredients and stir into beans. Taste and adjust for flavor. Bake at 300-350 degrees until flavor is fully incorporated.
Take the giblets, including the neckbones and simmer them until done with just enough water to keep covered. Remove the heart, liver and gizzard when done, add:
1 stalk celery
1 small onion, quartered
Simmer with neck bone for an hour or two. Remove the neck bone and, when it is cool enough, pick out the meat and return the meat to the pot. Add to this the drippings from the turkey. Remove the veggies, skim off the fat to a small frying pan and add flour to the pan equal to the fat. Constantly stir until it turns tan colored, then pour in enough stock to make a thick paste. Spoon this paste into the boiling stock and stir while it thickens. Add until you have the right consistency. Chop organ meats and return to the pot. Chop:
Two hard-boiled eggs to add at the last minute.
Season with:
1/2 t. ground thyme
1/2 t. rubbed sage
1/2 ground bay
salt and fresh ground black pepper to taste
Adjust seasonings as needed.
Start with a marinade of 1 bottle of Zesty Italian Dressing. Put the marinade and the bird in a plastic bag, remove all the air and store in the ‘fridge for a few hours.
If that is pretty close to what you like, next time use:
1/2 cup of your favorite oil
1/2 cup water
1/2 cup wine or apple cider vinegar
Use stainless or ceramic pot only.
Bring to a simmer and add:
1 T. Worcestershire
1 t. each garlic & onion powder
2 bay leaves
1/2 thyme
3 juniper berries – crushed
1 T. each salt and pepper
Add to pot and turn off the heat. Cool before using.
Don’t over soak and don’t over cook.
This recipe will be good for 2 pounds of salmon.
Mix the following and marinate the salmon for several hours in the refrigerator
1/4 cup olive oil – not extra virgin
2 T. good bourbon
1/2 t. garlic
1/2 t. onion powder
1/2 t. dill
Don’t overcook!
Start with:
1/4 cup seedless raisins – soaked until plump
Then, blend in blender and add:
1 small can tomato sauce
1 cup water
3 T. Lea & Perrins Worcestershire sauce
3 T. brown sugar
1 T lemon juice
1 t. salt
1/2 t. black pepper
Simmer until it reaches the desired thickness, then adjust the sweet tart taste.