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What About BBQ Sauce?

BBQ Bible, recipes Truth about bBQ Sauce So you think you are into BBQ Sauce? If you think of BBQ Sauce as sweet and tomato based, you need to visit some other regions of the country. Each region across the Southern and Western United States has its own version of barbecue sauce. Some use tomatos, some use mustard, and some use jalapeno peppers . *********************** Barbecue sauces have a uniquely Southern and Western U.S. history. Most experts agree that the practice of adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers. The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly. Salt played a major role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process. Because the nations first European arrivals lived on the East Coast of America, that part of the country is credited with spawning the original barbecue sauce styles. First and foremost, there are the various Carolina barbecue sauces. The most widely known are East Carolina, Piedmont, and South Carolina varieties. East Carolina barbecue sauce consists of vinegar, salt, black pepper, and crushed or ground cayenne peppers. Its a very simple sauce that penetrates the meat nicely for a deep flavor. Piedmont barbecue sauce only varies from East Carolina in that it often includes molasses or Worcestershire sauce and thus clings to the meat more. South Carolina sauce is entirely different, using a mustard base instead, producing a much tangier and sharp flavor. Then there is Memphis or Southern style barbecue sauce. This popular variety is typically more complicated (flavor-wise) and is built around mustard, tomato, and vinegar. Fans often point to the boldness of these flavor combinations as the hallmark of Memphis barbecue sauce. A saying often heard among hungry connoisseurs is no two bites alike. Continuing our trek westward, we come to the acknowledged center of the barbecue universe Kansas City! Kansas City barbecue sauce is distinguished by its noticeably thicker consistency and emphasis on sweetness. Thats because this style of sauce is built upon thick tomato sauce, chunks of vegetables, and lots of sugar. Many popular commercial brands are based on this Kansas City recipe. It’s most popular among amateur backyard grillers because of the availability in grocery stores (Kraft, Heinz, K.C.s Masterpiece, etc.). And also because the thick sauce can be applied only once and enough will remain [...]

By |2016-10-23T11:34:52+00:00July 12th, 2009|BBQ Sauce|0 Comments
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Karen’s BBQ

My BBQ Beef Recipe from time to time I have found a receipe , that I love. This one however, was passed down from my grandmother to my mother to me. 1 green pepper, chopped 1 1/2 lbs. of ground buffalo, or organic beef 1 small bottle of catshup 1 large can of stewed, chopped tomatoes pickling spice. saute pepper, cook beef, mix it all together and take a piece of gauze or a old handkerchief and put in the center about 3 teaspoons of pickling spice. Tie it with a piece of string and drop the end with the spice into the BBQ mix. Cook about two or more hours. The pickling spice gives it an outstanding taste. Leftovers taste better.

By |2015-04-15T15:07:56+00:00June 21st, 2009|BBQ|0 Comments
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Country Ribs & Kraut: A Comfort Classic Food

Hi everyone, below is a recipe for Country Ribs… Okay, please send us your country recipes and I will post them and give free advertising to the ones who I like.. Our fairground season is looming. Let's make them your recipes and we will make a County fairgrounds cookbook for fundraising for organizations. I will set up a method to post recipes online on our site…. well, our layout person will design a method to do this…as soon as I can sneak it into his busy list..I will twist his arm Country Ribs & Kraut 2 to 2-1/2 pounds pork country-style ribs (4 ribs) 3 large tart apples, cored and cut into wedges (about 6 cups) 1 16-ounce can sauerkraut, rinsed and drained 2 cups shredded red cabbage 1 cup chopped onion 1/4 cup chicken broth 1/4 cup packed brown sugar 1/2 teaspoon caraway seed 1/4 teaspoon salt 1/4 teaspoon ground nutmeg or allspice 1/8 teaspoon pepper Dash ground cloves Arrange Country Ribs & Kraut in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well. Meanwhile, in a 3-quart rectangular baking dish combine apples, sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, andcloves. Season ribs with additional salt and pepper, if desired. Place Country Ribs & Kraut on top of sauerkraut mixture, pushing ribs down into the mixture. Cover tightly with foil. Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remover from oven. Serve immediately or cool slightly. Divide mixture into two 1-1/2- or 2-quart rectangular baking dishes. Cover the dishes with foil; chill for at least 2 hours or up to 24 hours. When ready to serve, reheat, covered, in a 350 degree F oven for 30 to 35 minutes or until hot. Spoon juices over ribs. Serve with a slotted spoon. Makes 4 servings.

By |2024-03-03T15:30:01+00:00April 20th, 2009|Contests, Cookbook|0 Comments
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Crescent Moons Filled with Sweet Potato Bliss: Countyfairusa

Sweet Potato Crescent Dumplings 1 can refrigerated crescent dinner rolls 1 can (15 oz.) sweet potatoes in syrup, drained (reserve syrup) ½ cup (1 stick) butter or margarine ⅔ cup sugar ⅛ teaspoon ground cinnamon dash ground nutmeg, optional ½ cup of reserved syrup ¼ cup pineapple juice Preheat oven to 350 degrees. Separate crescent roll dough into 8 triangles. Spoon a couple of the sweets potato chunks onto large end of the crescent. Roll up from large end to the smaller tip, enclosing the sweets potatoes inside. Place in a lightly buttered 8 or 9 inch square baking pan. Combine butter, sugar, and spices in small saucepan. Heat until butter is melted. Pour hot mixture over top of filled crescents. Combine reserved ½ cup syrup and pineapple juice and pour over top. Bake for about 45 minutes or until golden brown and crispy on top.

By |2024-03-04T06:08:41+00:00April 15th, 2009|Baking, Recipe|0 Comments
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N.C. Peanut Growers Association

Made Fall Veggie Stew, 1st Prize in the State Fair N.C. Peanut Growers Association Pea-nutty Vegetarian Main Dish Recipe Contest This Sounds Good!! N.C. Peanut Growers Association 2 large onions, chopped 2 tablespoons vegetable oil ½ teaspoon ground cayenne pepper ½ teaspoon garlic salt or powder 1 ½ cups chopped cabbage ½ cup peanut butter 1, 40-ounce can of sweet potatoes, cut into 1-inch cubes 1 teaspoon salt ¼ teaspoon ground ginger 1 can (14.5 ounces) diced tomatoes 1 can (14.5 ounces) okra, optional 1 can (15 ounce) black beans drained 1 cup apple juice 3 cups tomato juice Saute onions in vegetable oil until tender, about 10 minutes. Stir in cayenne pepper and garlic and sauté for two more minutes. Add chopped cabbage, and sauté, covered, for three minutes. Mix in tomato and apple juices, salt, ginger and tomatoes. Add sweet potatoes, okra, and black beans. Simmer for five minutes. Stir in peanut butter and simmer gently over very low heat until ready to serve. Stir frequently to prevent scorching. Add more juice or water if too thick. Serve with crackers. Serves 10-12 people. Blogged with the Flock Browser

By |2024-03-04T06:10:18+00:00November 8th, 2008|Contests, Fair Food, North Carolina, Peanut, State Fair|0 Comments
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Here we go again

know I have brought this up before. But, I just read another article put out by PRWeb about Sugar Rush Overload consumption in children. The book is by – Dr. Scott Olson ND, the author of a new book, Cigarettes, He says the amount of sugar in children’s diets is amazing and that most of it is coming in from soda and fruit juice. Sugar Rush Overload Consumption We we all know that going to the county fair is a source of large amounts of sugar. Sugar he states is enticing. That is the problem it seems to me. We are all in need of a fix. Sugar is a fix. It is instantaneously gratifying. You know I have seen them, the fat kids at the county fair They sometimes are too fat to get into our inflatables… they simply weigh to much. Obesity is a serious problem from Sugar Rush Overload. No one wants to exercise, no one wants to give up soda ( ah, or the sponsorship of the event by the soda companies). Maybe, just maybe we should find new and creative ways to help our kids other then to feed them stuff that is not good for them The only way the county fair and the schools for that matter will change is when we as responsible parties insist they do. Perhaps we should ask the fat kids if they really really like being fat.

By |2024-03-26T13:18:32+00:00October 20th, 2008|Children, Fair Food|0 Comments
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Moos Ham Crown Mold

Moos Ham Crown Mold is Gelatin molds were so popular back when I was growing up. And my mother (Moo as we called her) was the queen of the molded salad. She had meat salads, seafood salads, fruit salads, aspics, desserts and more. It seemed that we never had a weekend meal or a party in those days without at least one gelatin molded salad. And often there were two or three set out before us. I wasn't a big fan at the time. I had a few that I loved but many I refused to touch. Yea, I know. Dumb kid who didn't know what was good. Today Moos Ham Crown Mold salads are sort of out of favor. Probably because of the prep time required. You can't just make it and eat. You have to wait a couple of hours for the salad to set up. I've made it my goal to single handedly bring back the molded salad. Here's one of my mother's meat salads that I adored as a kid. Please enjoy. Moos Ham Crown Mold Detailed 1 envelope gelatin ½ cup water 1 can jellied consommé 1 lb. fresh ham, shredded ½ cup mayonnaise ½ cup light cream ½ t. prepared mustard ½ cup celery, finely chopped ½ cup Swiss cheese, chopped 2 T sweet pickle relish ½ medium cucumber, thinly sliced Soften gelatin in water. Stir in consommé and heat to dissolve gelatin. Stir constantly. Pour into a medium-size mixing bowl. Place inside a larger bowl filled with ice water to cool rapidly. Stir occasionally until it thickens. Shred ham in food processor. Should make about 3 cups. In a bowl, combine mayonnaise, cream and mustard. Fold into gelatin. Add ham, celery, cheese, and pickle relish. Pour into a 6-cup mold and chill for at least 2 hours.

By |2024-03-03T13:53:18+00:00September 14th, 2008|Ham|0 Comments
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Around the World with Chicken Wings

Well I have always believed that the United States is the home of chicken wings. I mean what’s more American than sitting down with a basket of crispy wings? Well, it turns out that while we may be the spiritual home, different cultures are adding their flavors. Here are three wing recipes that will give you a bit of international flair without leaving a basic American dish behind. Please try them all and enjoy. I recommend making more than one recipe so that you can have a couple of great flavors at the same time. Around the World with Chicken Wings: Chinese Chicken Wings Start with 18 or about 3 lbs of chicken wings Olive oil 3 green onions cut into 3” pieces ½ c. soy sauce 1/3 c. sherry ½ cup chicken broth (avoid too salty brands like Campbell’s) ¼ c. catsup 3 whole star anise seeds 2 T sugar ¼ t. ground ginger 1 large head iceberg lettuce, shredded. Cut the tips of the wings off at joint and discard. Then cut the remaining two sections at the joint. Heat oil in 5 qt. Dutch oven and sauté wings until golden. Add about 2/3 of the green onion pieces. Stir constantly. Reduce heat. Remove wings so as to pour off excess oil then return wings and onions to the pot. Add soy sauce, sherry, chicken broth, catsup, anise, sugar and ginger. Cover and simmer 25 minutes, stir occasionally. Uncover and cook 10 minutes longer, stirring frequently (until almost all liquid is absorbed and wings are tender. Serve warm or cold on a bed of lettuce leaves. Garnish with remaining green onion pieces. Japanese Chicken Wings Start with about a dozen wings (about 2 1/3 lbs) 1 medium clove garlic 1 piece of fresh ginger (about 1”x1”), peeled ½ c. Japanese rice wine (sake) ½ c. soy sauce ¼ c. firmly packed light brown sugar ¼ t. dried hot red pepper flakes Remove the tips from the chicken wings and discard. Cut through the remaining two joints to separate. Place one 1-gallon plastic bag inside another and place the wings inside. Place the bags (and their contents) in a large bowl. To make the marinade, drop the garlic and the ginger through the feed tube of a food processor with the metal blade in place and the motor running. Process until finely chopped, about 10 seconds. Scrape down the work bowl, add the remaining ingredients, and process for 5 seconds. Pour the marinade over the bagged [...]

By |2024-03-26T13:56:03+00:00August 25th, 2008|Chicken|1 Comment
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