Pigtrip.net – Recipes

Dr. BBQ‘s Big-Time Creole BBQ Rub

(courtesy Ray Lampe)

No carbs! This also makes a great steak seasoning.

2 tablespoons salt

2 tablespoons granulated garlic

2 tablespoons granulated onion

2 tablespoons freshly ground black pepper

2 tablespoons dried thyme

2 tablespoons paprika

2 tablespoons cayenne pepper

via Pigtrip.net – Recipes.


Recipes: Barbecued Meats

Barbecued Meats

These are not to be confused with our secret recipes, but we thought you might like to try BBQing at home.

Reported Four Time “Memphis in May” World Championship Rib Winning Recipe

Ingredients for 1 Recipe:

—————-DRY RUB——————————-

10 tb Black pepper

10 tb Hungarian Paprika

5 tb Chili powder

5 tb Red pepper

5 tb Garlic powder

3 tb Celery salt

1 tb Dry mustard

————–FINISH SAUCE—————————–

32 oz Hunt’s Ketchup

8 oz Soy sauce

4 oz Worcestershire sauce

1 tbs. Garlic powder

8 oz Apple cider vinegar

4 oz Apple juice

1 tbs. White pepper or to taste

I prefer to use baby back ribs, and remove the membrane from the back side of the ribs in order to let the smoke permeate the meat. To remove this membrane a stubby Phillip’s screw driver works great to get the membrane started. Start on the narrowest part of the rack then peel the membrane off toward the thickest part. This seems to work best if you closely adhere to the “plenty of beverage” rule aforementioned on the “recipes” page.

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked apple-wood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side.

TIP: Don’t rush the cooking process.

Basic Barbecue A pork butt or shoulder. This can be sliced or pulled to serve.

I hadn’t intended to include this recipe since I thought we all knew how to fix “Q”.

Recently, due to several E-mail requests I feel inclined to add this one.

Thanks to Meredith Young for reminding me we’re not all born to barbecue!

Depending what part of the country you’re in will depend on the cuts of meat available or at least what they’re called. You’ll most likely want a pork roast, “butt”, or Boston butt. Sometimes they’re called a shoulder depending how much bone is left in. A true shoulder is huge, its the full front leg, skin and all, of the hog from the shoulder joint to just above the hoof and is usually only used in competitions. A “butt” is only the portion that most folks might consider as the hog’s actual shoulder and weighs about 8-12 pounds.

Before cooking, preferably the night before, rub the meat liberally with yellow mustard and a meat rub. There are several good rub recipes on my site. I don’t know if you can get it where you live, but my favorite rub is “Konriko® Hot ‘N Spicy Creole Seasoning” mixed with garlic pow

via Barbecued Meats.

Recipes: Soups, Salads & Starters

Soups, Salads & Starters Recipes

These are not to be confused with our secret recipes, but we thought you might like them.

Rando’s “MonsterBaster” Hot Wings! We’ve handed out hundreds!

Sorry, but this recipe has been removed since we won the 2005 Illinois State Barbecue Championship with this wing recipe. To those of you who already have it, Shhhhh! We don’t want the competition using our recipe against us!

Seafood Chowder My specialty! It’s quick, easy and GOOD!

1 – 6 ounce can crab meat

1 – 6 ounce can clams

1 – 8 ounce can oysters

1 – 4.25 ounce can shrimp

2 – 10 ounce can cream of potato soup

1 – 10 ounce can cream of mushroom soup

1 – 10 ounce can cream of celery soup

1 small onion diced

1 quart half and half

1 stick butter (the real thing)

1 teaspoon Tabasco

½ teaspoon Salt

½ teaspoon black pepper

¼ cup freshly chopped parsley

In a sauce pan melt the butter with low to medium heat. Add the onion and sauté until onion is clear. Add all the cans of seafood with juices from cans. Heat just to a low boil and remove from heat. Put the cream of celery, potato, and mushroom soups along with the half and half, salt, pepper, and Tabasco in a crock pot. Set heat on High. Stir in the seafood mixture and parsley until well mixed. Allow to heat throughout. Serve with oyster crackers. Serves 12.

Connie’s Ten Layer Salad It’s better than seven layer salad.

1 head of lettuce, shredded

8 green onions, chopped

1 green pepper, chopped

1 8 ounce package frozen peas

1 24 ounce bottle of Hidden Valley Original Ranch dressing

1 8 ounce package fresh mushrooms, sliced

8 hard boiled eggs, sliced

2 cups mild cheddar cheese, grated

1 4 ounce can sliced black olives

1 12 ounce package of bacon, fried crisp and crumbled

In a large bowl, layer the ingredients in order listed. Cover and refrigerate over night. Toss before serving.

Eggs and Chilies courtesy of Kathy Brittin A GREAT way to start the day!

Heat oven to 375

Beat together:

6 eggs

1 cup milk

1 tsp. baking powder

1 lb. shredded Monterey Jack cheese

1 & 1/2 tsp. sugar

1 3 oz. pkg. cream cheese (softened)

1/2 tsp. salt

1 4 oz. can diced green chilies (MILD and add a VERY GOOD flavor.)

1/2 cup flour

1 16 oz. carton cottage cheese

Melt 1 stick oleo or butter (yes Kathleen, we know you’ll use butter)

Add the melted oleo to the eggs and pour entire mixture into a 11 x 13

baking dish (glass works best)

Bake for 45 minutes until the top turns a golden brown

I have found that you can also add cooked bacon, ham, or sausage to this

before you bake it if you want a li

via Soups, Salads & Starters.