Other recipes in this category
  • Mojave Jerky
    1 tsp. lemon pepper
    1/4 tsp. chili powder
    2 tsp. garlic powder
    1 tsp. pepper
    1/2 tsp. cayenne pepper (optional)
    2 tbsp. Liquid Smoke
    1 1/2 c. water
    2 1/2 meat (beef brisket is ideal)
    Slice meat into strips 1/8 inch thick 1 1/2 inches wide 6 inches long. (Have the butcher use the mechanical cutter to save time.) Blend spices and water. Marinate meat strips with spice mix in covered bowl. Refrigerate overnight. Heat oven to warm (lowest setting) and place strips on cookie sheets (use tin foil for easy cleanup) so that they do not touch. Cook in low oven for 20-24 hours or until meat is cooked through and dry but not burnt to touch turning strips once or twice for even cooking. Store strips in airtight container. Refrigeration is not necessary. OPTIONAL COOKING TIP Halfway through cooking brush meat with barbecue sauce to increase moisture and improve taste but be aware that brushed meat will not keep as long. Mojave Jerky is an excellent camping food
  • Chicken Barbeque Sauce
    1 egg
    1/2 c. oil
    1 c. vinegar
    3 tsp. salt
    1/4 tsp. pepper
    1 1/2 tsp. poultry seasoning
    Beat egg add remaining ingredients and mix well. Marinate chicken for an hour or two. Cook over grill about 1 hour.
  • Barbeque Sauce
    2 tbsp. oil
    1 sm. onion
    1 clove garlic
    1 (6 oz.) can tomato paste
    1/2 c. vinegar
    1/2 c. water
    1 tsp. dry mustard
    1 tbsp. A-1 sauce or Worcestershire
    sauce
    Combine oil onion and garlic in small saucepan. Simmer low for 5 minutes. Add dry mustard and remaining ingredients. Simmer 10 minutes.
  • River
    1/2 c. butter
    1 1/4 tsp. seasoned salt
    4 1/2 tsp. Worcestershire sauce
    8 c. Wheat Chex
    3 c. pretzel sticks
    2 c. peanuts
    Melt butter on a jelly roll pan. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal nuts and pretzels stirring until all pieces are evenly coated. Bake 1 hour at 250 degrees stir every 15 minutes. Great Grandson
  • Barbeque Sauce
    1 bottle catsup (14 oz.)
    1 bottle Worcestershire (5 oz.)
    1/2 c. vinegar
    1/2 c. brown sugar
    1/2 c. white sugar or honey
    1 tbsp. garlic salt
    2 tbsp. mustard (dry)
    1 tbsp. paprika
    1 tbsp. salt
    1 tbsp. chili powder
    Cook together until sugar melts.