Add 2 Tbsp .. of Santa Maria BBQ Salt to ½ Lb. of melted butter or margarine and stir for just one minute while hot. Dip each side of 1 inch thick slices of French or sourdough French bread within the salted butter and toast over coals. Serve hot together with your barbecue & dunk within the meat juices.
Clean, wash & drain 2 ½ Lbs. of pinto, pink or black turtle beans. Devote an 8 Qt. kettle with 3 Qts. water & 5 Tbsp .. of sodium bicarbonate. Provide a boil for ten minutes, let soak for ten minutes, drain & rewash. Add 3 Qts. water and a pair of Tbsp .. of Santa Maria BBQ Salt. Again provide a boil, lower heat and let simmer until beans are tender but firm. While beans are simmering, cut ½ Lb. of bacon or salt pork into small pieces and render inside a large skillet. Add 3 large diced onions, 2 large diced peppers, 2 fine chopped garlic clove cloves, 2 Tbsp .. of chili powder & 2 Tbsp .. of Santa Maria BBQ Salt. Cover and simmer, stirring from time to time, until onions & peppers are medium soft.
Devote a sizable kettle with 4 glasses of tomato sauce (2-14 Oz. cans) and continue simmering. Utilizing the same skillet, start frying 1 Lb. of lean hamburger. Add 2 Tbsp .. of chili powder & 1 Tbsp .. of Santa Maria BBQ Salt. Turn & chop the meat until it's granular when congratulations although not browned. Add some meat towards the sauce and then simmer. Drain the cooked beans and add back 2 glasses of the bean stock (Constitute with water if required). Add some meat sauce towards the beans and let simmer until beans are soft although not mushy. This recipe makes 4 or even more Qts. Of BAR-B-QUE BEANS that will serve a minimum of 12 people like a primary dish and 24 people like a side dish for barbecued beef, foul or fish. Freeze the leftover beans. They're really improved when thawed & reheated.
Cut the wings from the 12 to fifteen Lb. poultry departing enough skin to shut the wing holes. Pressure prepare the wings, neck & giblets in 8 glasses of water, 2 Teaspoon. of chicken seasoning & 1 Tbsp .. of Santa Maria BBQ Salt until tender – about twenty minutes. Awesome, remove skin & bones, coarse grind and go back to broth. Mix well and save half for gravy stock & half for stuffing. Crumble Lb. of hot sausage right into a hot skillet and, when browned, add 5 large diced stalks of celery, 2 medium diced onions, and a pair of teaspoon. of chicken seasoning & 1 Tbsp .. of Santa Maria BBQ Salt. When celery & onions are medium soft, add giblet stock and blend with equal areas of bread & cornbread stuffing mix (Offered at any market).
Stuff breast & tail tooth decay, place aluminum foil between stuffing & skin and stitch tooth decay closed. Skewer from tail through breast. Using lots of heavy cotton string, tie the bird firmly towards the skewer, from finish to finish & every inch around. Rub poultry with butter, Add Santa Maria BBQ Salt liberally and rotisserie over medium coals until dark golden brown – 60 to 70 minutes. Start basting with BAR-B-QUE SAUCE FOR Chicken for the next forty to fifty minutes. Put the poultry inside a roasting pan, remove string & skewer, cut leg skin, push legs from body and put inside a 325° oven for 25 minutes. Take away the poultry for carving, add gravy stock & thickening towards the juice within the roasting pan, season to taste and stir until thickened. Lo! Barbecued poultry with stuffing & gravy.
(Venison, Goat, Boar, Bear, etc.) Cut meat 1-to-1 ½ inches thick and over the grain. Add Santa Maria BBQ Salt liberally and put inside a bowl with sufficient oil to pay for the meat when pressed. A couple of finely chopped garlic clove cloves included adds zest. Mix 1 cup of garlic clove wine vinegar with 3 Tbsp .. of the-1 sauce and float on the top from the meat & oil. Devote refrigerator to marinate for six to eight hrs. Drain meat & place over hot coals until slightly crisped each side. Turn and baste using the marinade until done – congratulations for boar or very fatty meat. Wild meat is much better when sliced very thin after barbecuing. Wild fowl could be marinated similarly and rotisserie barbecued by having an apple & grain stuffing. Always prepare congratulations.
Select about 1 Lb. of spare ribs or Lb. of country ribs per serving, as lean as you possibly can. Trim extra fat, add Santa Maria BBQ Salt liberally and put over low but lengthy lasting coals. Barbecue until congratulations only gently browned – a minimum of half an hour for spare ribs and 40 minutes for country ribs. Turn and baste with either of BAR-B-QUE SAUCE FOR PORK or SWEET & SOUR BAR-B-QUE SAUCE at four to five minute times until brownish. (About twenty minutes) Good cold or reheated.
Large fish ought to be cut over the grain about 3/4 inch thick or fillets of smaller sized fish could be stacked. Add Santa Maria BBQ Salt to every bit of fish and put inside a bowl with sufficient oil to pay for the fish when pressed. Within the fish & oil, pour 2 Oz. of lime or lemon juice for every Lb. of fish. Marinate within the refrigerator for six to ten hrs before barbecuing. When prepared to barbecue, drain the fish and stack firmly right into a fish or hamburger clamp. Sprinkle Santa Maria BBQ Salt gently and put the clamp within the hot coals. Turn and baste frequently using the oil & lemon marinade until toasted around the outdoors. (About 10-20 minutes) Serve while fish continues to be juicy. Leftovers are great in salads.
Purchase a minimum of 3 lb. split fryers (4 pounders be more effective). Add Santa Maria BBQ Salt liberally, particularly the cut side, and put cut side lower over medium hot coals before the cut side is brownish & the breast and leg are cooked through (turning white-colored & solid to touch). Turn your skin side lower & prepare until skin is really a light brown. Baste heavily with sauce (see BAR-B-QUE SAUCE FOR Chicken) and switch every four to five minutes for an additional 15-20 minutes. Chicken could be stored warm for around half an hour without losing its juiciness.
Pick a well marbled 3 to 4 inch thick steak. Marbled fat within the meat is much more important than outdoors fat. Naturally, the greater costly cuts are the most useful, however a well marbled chuck steak (roast?) which has began to darken as we grow older is unequalled. Trim the outdoors fat to threeOr8″, sprinkle liberally with Santa Maria BBQ Salt, and put over hot coals & brown each side.
Turn at approximately ten minute times allowing about fifteen minutes per inch of thickness for medium rare. Slice and serve soon after removing from coals. (A thick steak continues cooking for five to ten minutes after it's taken off heat. ) Outdoors cuts is going to be medium well, and inside cuts is going to be rare. Save the juice for the taters in order to &"dunk&" your bread. (See BAR-B-QUE BREAD) Remaining steak is scrumptious sliced cold but loses some flavor when reheated.