National BBQ Month

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" width=168 BGCOLOR="#000000" TEXT="#F7F7FF" bgproperties="fixed" background="c0f146e3.gif"> <div> <IMG SRC="c2f62270.gif" border=0 width="98" height="39" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </td> <td valign="top" BGCOLOR="#000000" TEXT="#F7F7FF"> <div> <FONT SIZE="5" COLOR="#FFFFFF" FACE="Arial" ><B>Cantrell Family Website</B></FONT>     |   <A HREF="index.htm" TARGET="_top" TITLE="Cantrell Family Website"><U><B>home</B></U></A></div> <bR> <div> National BBQ Month</div> <div>  <A NAME="cooking"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="bff501c0.gif" border=0 width="80" height="28" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div>  <embed src="HTMLobj-3116/kchesneyhello.mid" autostart="true" loop="true" hidden="true">  </div> <bR> <div> <TABLE BORDER="6" CELLPADDING="2" CELLSPACING="1" WIDTH="357" BORDERCOLORLIGHT="#CC0000" BORDERCOLORDARK="#CC0033" FRAME="BOX" RULES="ALL" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" BGCOLOR=#FFFFFF > <tR> <tD VALIGN=TOP BGCOLOR=#FFFFFF HEIGHT= 2085 ><NOBR><div> <IMG SRC="c1196960.gif" border=0 width="150" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <bR> <div> <IMG SRC="c20963c0.gif" border=0 width="150" height="60" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> Did you know that May is </div> <div> National Barbeque Month?</div> <bR> <div> <IMG SRC="c189c9c0.gif" border=0 width="156" height="156" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">    </div> <bR> <div> The days are getting warmer</div> <div> and the drinks are getting colder!</div> <div> <IMG SRC="c236e700.gif" border=0 width="110" height="112" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> So it's time to get out all the fixin's,</div> <div> mix up the secret recipe,</div> <div> and let the grilling commence!</div> <div> <IMG SRC="c1936640.gif" border=0 width="54" height="100" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> <IMG SRC="c1267a00.gif" border=0 width="103" height="160" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> Don't be afraid to spice it up a little!</div> <bR> <div> <IMG SRC="c163b500.gif" border=0 width="59" height="80" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"> <IMG SRC="c1e9c9c0.gif" border=0 width="156" height="156" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"> <IMG SRC="c173d500.gif" border=0 width="61" height="80" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <IMG SRC="c1f475d0.gif" border=0 width="71" height="93" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> <IMG SRC="c1a28320.gif" border=0 width="40" height="50" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <bR> <div> <IMG SRC="c2196960.gif" border=0 width="150" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <bR> <bR> <bR> <div> <IMG SRC="c2282a00.gif" border=0 width="130" height="160" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> <IMG SRC="e7f11e80.gif" border=0 width="273" height="232" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> Most importantly,</div> <div> don't forget to invite your friends!</div> <div> I hope to see you in a backyard soon</div> <bR> </NOBR></tD> </tR> </TABLE></div> <bR> <bR> <bR> <bR> <div> <IMG SRC="bc940c80.gif" border=0 width="320" height="200" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <bR> <div> <IMG SRC="c30aa860.gif" border=0 width="170" height="134" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"><IMG SRC="c31c4860.gif" border=0 width="196" height="134" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> <B>Baby Back Ribs (Serves 18-24):</B><FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" > </FONT></div> <bR> <div> Prep time: 15 minutes Pressure cooking time: 20-25 minutes @ 15 lbs. </div> <div> Marinate time: 30 min. Grill time: Just until glazed (optional)  </div> <bR> <div> If you love baby back ribs but are skeptical about the success of preparing them on only a grill, and for those who want to spend less time cooking and more time relaxing with family and friends, try an shortcut:</div> <bR> <div> 5-gallon pressure cooker filled 1/4 deep with water </div> <div> 6 slabs of baby back ribs cut into serving pieces (about 3-4 ribs each) </div> <div> No Seasoning </div> <div> 3-4 18 oz. jars of BBQ Sauce (Hot & Spicy or Mild & Spicy or a mix of each) </div> <div> Add cut baby back ribs to pressure cooker (no seasoning) and lock the lid in place. Over high heat, cook at 15 lbs. for 20-25 minutes. Remove pressure cooker from heat and run under cold water until pressure is at 0 lbs. Remove the lid, tilting it away from you to allow any excess steam to escape. The ribs are done if the meat can be easily separated from the bone when poked with a fork. Transfer the ribs to a drying rack with tongs to keep them together. Start the grill while the ribs are cooling. When they're done cooling, place the ribs into a deep serving platter. Generously pour  BBQ Sauce over the ribs and let them marinate for 30 minutes. Place ribs on a low-heating grill, hot enough just for glazing. With one spoonful at a time, add additional  BBQ Sauce on ribs and cover the grill. Leave ribs on just until glazed. </div> <bR> <div> <B>BBQ Chicken Thighs (Serves 6-8): </B></div> <bR> <div> Prep time: 10 minutes Pressure cooking time: 20-25 minutes @ 15 lbs. </div> <div> Marinate time: 30 min. Grill time: Just until glazed (optional)  </div> <bR> <div> If you love BBQ chicken thighs but are skeptical about the success of preparing them on only a grill, and for those who want to spend less time cooking and more time relaxing with family and friends, try an  shortcut: </div> <bR> <div> 5-gallon pressure cooker filled 1/4 deep with water </div> <div> 24 chicken thighs (with skin on) </div> <div> No Seasoning </div> <div> 3-4 18 oz. jars of BBQ Sauce (Hot & Spicy or Mild & Spicy (or a mix of each) </div> <div> Add chicken thighs to pressure cooker (no seasoning) and lock the lid in place. Over high heat, cook at 15 lbs. for 20-25 minutes. Remove pressure cooker from heat and run under cold water until pressure is at 0 lbs. Remove the lid, tilting it away from you to allow any excess steam to escape. The chicken is done if the meat can be easily separated from the bone when poked with a fork. Transfer the chicken thighs to a drying rack with tongs and start the grill while the chicken is cooling. When they're cool and dry, place the thighs into a deep serving platter. Generously pour BBQ Sauce over the chicken thighs and let them marinate for 30 minutes. Place chicken on a low-heating grill, hot enough just for glazing. With one spoonful at a time, add additional BBQ Sauce on chicken and cover the grill. Leave thighs on just until glazed.</div> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="c51c8960.gif" border=0 width="200" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> <B>Chili Pepper Cheeseburgers </B></div> <div>  </div> <div> Ole! Your favorite flavors of the Southwest combine in one perfect burger with a refreshing lime-mayo spread for the bun. This recipe is from the Better Homes and Gardens website. </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 2 cups hickory chips </div> <div> 1/3 cup finely chopped green onions </div> <div> 3 tablespoons nonfat plain yogurt </div> <div> 1 to 4 tablespoons finely chopped, seeded jalapeno peppers </div> <div> 1/2 teaspoon salt </div> <div> 1/2 teaspoon ground black pepper </div> <div> 2 pounds lean ground beef or turkey </div> <div> 6 ounces Monterey Jack cheese with jalapeno peppers, cut into 6 slices</div> <div> 8 Kaiser rolls, split and toasted</div> <div> Leaf lettuce </div> <div> Sliced tomato </div> <div> 1 recipe Lime Mayonnaise (see below)</div> <bR> <bR> <div> Directions</div> <div> Prep Time: 30 minutes </div> <div> Cooking Time: 20 minutes </div> <bR> <bR> <div> At least 1 hour before needed, soak hickory chips in enough water to cover. In a medium bowl combine green onions, yogurt, jalapeño peppers, salt, and black pepper. Add beef or turkey; mix well. Shape mixture into 8 patties about 3/4 inch thick.</div> <bR> <bR> <div> In a covered grill arrange preheated coals around a drip pan. Test for medium heat above pan. Drain chips and place on top of coals. Place burgers on grill rack above drip pan. Lower grill hood. Grill for 20 to 24 minutes or till no pink remains, turning once.</div> <bR> <bR> <div> Top each patty with cheese the last 2 minutes of grilling time. Serve patties on buns with lettuce, tomato, and Lime Mayonnaise.</div> <bR> <bR> <div> Lime Mayonnaise: In a small bowl combine 1/3 cup reduced-fat mayonnaise or salad dressing, 1/2 teaspoon finely shredded lime peel, 1 teaspoon lime juice, and 1 teaspoon Dijon-style mustard. Cover and chill till serving time. Makes about 1/3 cup.</div> <bR> <div>  </div> <DIV ALIGN="LEFT"></DIV> <div>  <IMG SRC="c52c8960.gif" border=0 width="200" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> Beef-Tequila Fajitas </div> <bR> <div> Scoring and marinating tenderizes flank steak, a naturally lean cut of meat, without chemical tenderizers. (This recipe is featured in the Better Homes and Gardens cookbook, Eat & Stay Slim). </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 12 ounces beef flank steak </div> <div> 3 tablespoons frozen orange juice concentrate, thawed</div> <div> 3 tablespoons tequila or water </div> <div> 2 tablespoons lime juice </div> <div> 1 teaspoon grated gingerroot </div> <div> 1/2 teaspoon dried oregano, crushed</div> <div> 1/8 teaspoon salt </div> <div> 1/8 teaspoon ground red pepper </div> <div> 1 clove garlic, minced</div> <div> 8 small corn or four 8 to 10-inch flour tortillas </div> <div> 1/2 of red or yellow sweet pepper, cut into strips</div> <div> 1/2 of small onion, sliced and separated into rings</div> <div> Sliced fresh chili peppers (optional) </div> <bR> <bR> <div> Directions</div> <div> Prep Time: 10 minutes </div> <div> Cooking Time: 12 minutes </div> <bR> <bR> <div> Score meat by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on the other side. Place meat in a plastic bag set in a shallow dish. For marinade, stir together orange juice concentrate, tequila or water, lime juice, gingerroot, oregano, salt, ground red pepper, and garlic. Pour over meat in bag. Close bag. Marinate 30 minutes at room temperature or in the refrigerator up to 4 hours, turning bag occasionally.</div> <bR> <bR> <div> Drain meat, reserving marinade. Place meat on the unheated rack of a broiler pan. Broil meat 3 inches from the heat for 12 to 14 minutes or until desired doneness, turning once. (Or, grill meat on an uncovered grill directly over medium coals for 12 to 14 minutes or until desired doneness, turning once.) Thinly slice meat diagonally across the grain.</div> <bR> <bR> <div> To warm tortillas, wrap in foil. Place beside broiler pan or on grill rack for the last 8 minutes of cooking meat.</div> <bR> <bR> <div> Meanwhile, pour reserved marinade into a small saucepan. Stir in sweet pepper strips and onion. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until vegetables are tender.</div> <bR> <bR> <div> To serve, immediately fill warmed tortillas with beef. Using a slotted spoon, spoon pepper-onion mixture over beef. If desired, sprinkle with chili peppers. Roll up fajitas.</div> <bR> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="c53c8960.gif" border=0 width="200" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <bR> <div> You get a double dose of peppers in your sandwich. <FONT SIZE="3" COLOR="#339933" FACE="Arial" ><B>Jalapeños </B></FONT>are mixed in with ground beef and cooked mild peppers top the burger. T</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 1 beaten egg </div> <div> 1/4 cup fine dry bread crumbs </div> <div> 6 slices crisp cooked bacon, crumbled</div> <div> 4 to 6 fresh serrano or 2 to 3 jalapeno chili peppers, seeded and finely chopped (3 tablespoons)*</div> <div> 2 tablespoons milk </div> <div> 1 pound lean ground beef </div> <div> 1 fresh Anaheim or mild green chili pepper, seeded and cut into rings</div> <div> 1 small onion, thinly sliced and separated into rings</div> <div> 2 tablespoons margarine or butter </div> <div> 4 lettuce leaves </div> <div> 4 Kaiser rolls or hamburger buns, split and toasted</div> <bR> <bR> <div> Directions</div> <div> Prep Time: 15 minutes </div> <div> Cooking Time: 15 minutes </div> <bR> <bR> <div> In a large mixing bowl stir together egg, bread crumbs, bacon, serrano or jalapeño chili peppers, and milk. Add ground beef and mix well. Shape meat into four 3/4-inch-thick patties.</div> <bR> <bR> <div> Grill patties, on an uncovered grill, directly over medium coals for 15 to 18 minutes or till no pink remains, turning once.</div> <bR> <bR> <div> Meanwhile, in a small saucepan or skillet cook the Anaheim or mild green chili pepper and onion in margarine or butter about 10 minutes or till onion is tender. Serve burgers on lettuce-lined buns. Top burgers with pepper-onion mixture.</div> <bR> <bR> <div> *<FONT SIZE="4" COLOR="#33FF00" FACE="Arial" ><B>Note</B></FONT>: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.</div> <bR> <div>  </div> <div> <B>Pizza Burgers </B></div> <div>  </div> <div> Serve these cheese-topped burgers with your favorite pasta-vegetable salad. </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 1 egg</div> <div> 1/4 cup rolled oats</div> <div> 2 tablespoons catsup</div> <div> 3/4 teaspoon dried Italian seasoning, crushed</div> <div> 1/4 teaspoon garlic powder</div> <div> 1/4 teaspoon onion powder</div> <div> 1/4 teaspoon salt</div> <div> 3/4 pound lean ground beef</div> <div> 4 ounces reduced-fat mozzarella cheese, sliced</div> <div> 4 whole wheat buns or Kaiser rolls, split and toasted</div> <div> Lettuce leaves (optional)</div> <div> Tomato slices (optional)</div> <div> Catsup and/or other condiments (optional)</div> <bR> <bR> <div> Directions</div> <div> Prep Time: 15 minutes </div> <div> Cooking Time: 12 minutes </div> <bR> <bR> <div> In a medium mixing bowl beat egg slightly with a fork. Stir in the oats, 2 tablespoons catsup, dried Italian seasoning, garlic powder, onion powder, and salt. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.</div> <bR> <div> Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or until no pink remains, turning once. Top with cheese; broil about 1 minute more or until cheese is melted.</div> <bR> <div> Serve hot pizza burgers on toasted buns or kaiser rolls with lettuce, tomato slices, and additional catsup and/or other condiments, if desired. Makes 4 servings.</div> <bR> <div>  </div> <div>  </div> <bR> <div>  </div> <DIV ALIGN="LEFT"></DIV> <div>  <IMG SRC="c54c8960.gif" border=0 width="200" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <bR> <div> Grilled <FONT SIZE="4" COLOR="#FF0000" FACE="Arial" >All-American</FONT> Burgers </div> <div>  </div> <div> These burgers are great to serve for 4th of July celebrations or for other summer cookouts. Accompany with buttered corn on the cob if you like. </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 1 clove garlic, minced, or 2 tablespoons finely chopped onion</div> <div> 2 tablespoons catsup</div> <div> 1 tablespoon steak sauce</div> <div> 1 tablespoon Worcestershire sauce</div> <div> 1 teaspoon sugar</div> <div> 1 teaspoon cooking oil</div> <div> 1 teaspoon vinegar</div> <div> Few dashes bottled hot pepper sauce</div> <div> 1 pound lean ground beef</div> <div> 1/4 teaspoon salt</div> <div> 1/4 teaspoon pepper</div> <div> 4 hamburger buns</div> <div> American cheese slices (optional)</div> <div> Lettuce leaves (optional)</div> <div> Tomato slices (optional)</div> <div> Red onion slices (optional)</div> <div> Pickle slices (optional)</div> <bR> <bR> <div> Directions</div> <div> Prep Time: 20 minutes </div> <div> Cooking Time: 14 minutes </div> <bR> <bR> <div> For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.</div> <bR> <div> In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.</div> <bR> <div> To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.</div> <bR> <div> To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.</div> <bR> <div> To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.</div> <bR> <div> Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.</div> <bR> <div>  </div> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="c56c8960.gif" border=0 width="200" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div>  </div> <div> <B>Sweet and Tangy Barbecued Country-Style Ribs</B><FONT SIZE="3" COLOR="#FFFFCC" FACE="Arial" ><B> </B></FONT></div> <bR> <div> Serve this summertime classic—pork ribs slathered with a glistening glaze—with other picnic favorites, such as corn-on-the-cob, tomato and lettuce salad, coleslaw, and/or potato salad. </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 1/2 cup chili sauce</div> <div> 2 tablespoons apple jelly</div> <div> 1 tablespoon vinegar</div> <div> 1 teaspoon prepared mustard</div> <div> 1 teaspoon Worcestershire sauce</div> <div> 1/4 teaspoon chili powder</div> <div> 2 to 2-1/2 pounds country-style pork ribs</div> <bR> <bR> <div> Directions</div> <div> Prep Time: 10 minutes </div> <div> Cooking Time: 90 minutes </div> <bR> <bR> <div> In small saucepan heat and stir chili sauce and jelly over medium heat until jelly melts. Stir in vinegar, mustard, Worcestershire sauce, and chili powder; set aside. Trim fat from meat.</div> <bR> <div> Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Cover and grill for 1-1/2 to 2 hours or until ribs are tender and no pink remains, brushing occasionally with the sauce the last 15 minutes of grilling. Serve with any remaining sauce. Makes 4 servings.</div> <bR> <div>  </div> <div> Boston Baked Beans </div> <div>  </div> <div> Pea beans or navy beans may be used to create this all-American classic side dish. Served with barbecued spareribs and cole slaw, this recipe rounds out a traditional New England summer meal. </div> <bR> <div> This recipe was created by The Culinary Institute of America.</div> <div>  </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 3/4 cup yellow onions, medium dice </div> <div> 3 garlic cloves, minced </div> <div> 16 ounces navy beans, soaked and drained </div> <div> 2 cups water </div> <div> 1/2 cup blackstrap molasses </div> <div> 1/4 cup light brown sugar, lightly packed </div> <div> 1/4 cup sun-dried tomatoes, medium dice </div> <div> 1 tablespoon dry mustard </div> <div> 1 bay leaf </div> <div> 2 tablespoons cider vinegar </div> <div> 1/4 pound salt pork </div> <div> 1/3 cup ketchup </div> <bR> <bR> <div> Directions</div> <div> 1 Spread the onion and garlic in the bottom of a 1 1/2-quart ceramic bean pot or ovenproof pot with a tight-fitting lid, and top with the beans. </div> <bR> <bR> <div> 2 In a medium saucepan, combine the water, molasses, brown sugar, sun-dried tomatoes, mustard, bay leaf, and season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook for 2 minutes. Pour the mixture over the beans. </div> <bR> <bR> <div> 3 Slice the salt pork from the fat side almost to, but not through, the skin. Place the salt pork, skin-side up, on top of the beans. If using bacon, lay the strips over the beans. </div> <bR> <bR> <div> 4 Cover the pot and bake in a 300 degrees F (150 degrees C) oven for 4 hours or until tender. If necessary, add boiling water to keep the beans covered with liquid. </div> <bR> <bR> <div> 5 Remove the pot from the oven and stir in the ketchup and vinegar, serve hot. </div> <bR> <bR> <bR> <div> <B>Jalapeño </B><FONT SIZE="4" COLOR="#FF0000" FACE="Arial" ><B>Barbecue</B></FONT><B> Sauce </B></div> <bR> <div> This highly seasoned American regional-style sauce is used for food that is cooked using the barbecue method. Traditionally, meat, poultry, fish, and a variety of other foods are slowly cooked over hot coals or hardwood. The food is basted during cooking with barbecue sauce to keep it moist and to enhance flavor. </div> <bR> <div> This recipe was created by The Culinary Institute of America.</div> <div>  </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 2 tablespoons vegetable oil </div> <div> 1 onion, finely chopped </div> <div> 2 tablespoons garlic, minced </div> <div> 3 tablespoons chili powder, to taste </div> <div> 1 jalapeño pepper, minced </div> <div> 8 oz tomato paste </div> <div> 1 cup brewed coffee </div> <div> 1 cup Worcestershire sauce </div> <div> 1/2 cup cider vinegar </div> <div> 1/4 cup light brown sugar, lightly packed </div> <div> 1/2 cup apple cider </div> <bR> <bR> <div> Directions</div> <div> 1 Heat the vegetable oil in a heavy 2-quart saucepan. Add the onion and garlic and sweat until translucent. </div> <bR> <bR> <div> 2 Add the chili powder and jalapeño, sauté for 1 minute. </div> <bR> <bR> <div> 3 Add the tomato paste and cook, stirring constantly, for 2 minutes. </div> <bR> <bR> <div> 4 Add the coffee, Worcestershire sauce, vinegar, sugar, and apple cider. Simmer for 10 to 15 minutes, stirring occasionally. </div> <bR> <bR> <div> <B>Barbecue Sauce </B></div> <div>  </div> <div> This sweet and sour, tomato-based sauce is generally used to baste meats when grilling and is cooked for a shorter amount of time than usual to create a fresher finish. Barbecue sauce is also used to bind braised meats that have been pulled from the bone.</div> <bR> <div> This recipe was created by The Culinary Institute of America.</div> <div>  </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 1 cup yellow onion, minced</div> <div> 2 tablespoons garlic, minced</div> <div> 2 tablespoons jalapeño pepper, seeded, minced</div> <div> 1/4 cup vegetable oil</div> <div> 16 ounces tomato paste</div> <div> 3 tablespoons chili powder</div> <div> 2 cup brewed coffee, strong</div> <div> 2/3 cup Worcestershire </div> <div> 1 1/2 cups cider vinegar</div> <div> 3/4 pounds dark brown sugar</div> <div> 1 1/2 cups apple cider </div> <bR> <bR> <div> Directions</div> <div> Estimated Time: 30 min </div> <bR> <bR> <div> 1 Sauté the onions, garlic, and chili pepper in the oil for 1 minute. Cover, and cook until onions are translucent. </div> <bR> <bR> <div> 2 Add the tomato paste and sauté until the mixture develops a rusty color and has a sweet aroma, about 4 minutes. </div> <bR> <bR> <div> 3 Add the chili powder, coffee, Worcestershire sauce, vinegar, sugar, and cider; mix well. Bring to a full boil. Reduce to a simmer and continue to cook for about 5 minutes. </div> <bR> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="c57c8960.gif" border=0 width="200" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div>  Grilled Texas-Style Beef Ribs </div> <div>  </div> <div> The slightly sweet grilling sauce gives a Texas twist to these back ribs. As usual in the Lone Star State, most of the cooking is done before the sauce is slathered on. Be generous with the slathering, however, and be ready to serve more of the sauce on the side. (This recipe is featured in the Better Homes and Gardens cookbook, Steaks/Ribs/Chops). </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 3 to 4 pounds beef back ribs (about 8 ribs)*</div> <div> 1 teaspoon salt </div> <div> 1 teaspoon black pepper </div> <div> 1 large onion, finely chopped</div> <div> 1/2 cup honey </div> <div> 1/2 cup catsup </div> <div> 1 4-ounce can diced green chili peppers, drained</div> <div> 1 tablespoon chili powder </div> <div> 1 clove garlic, minced</div> <div> 1/2 teaspoon dry mustard </div> <bR> <bR> <div> Directions</div> <div> Prep Time: 25 minutes </div> <div> Cooking Time: 60 minutes </div> <bR> <bR> <div> Trim fat from ribs. For rub, stir together the salt and black pepper. Sprinkle mixture evenly onto both sides of the ribs; rub into surface.</div> <bR> <bR> <div> In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Place the ribs on the grill rack directly over the drip pan. Cover and grill for 1 to 1-1/4 hours or till the ribs are tender. Add more coals as needed.</div> <bR> <bR> <div> Meanwhile, for sauce, in a small saucepan stir together the onion, honey, catsup, chili peppers, chili powder, garlic, and dry mustard. Cook and stir over low heat for 10 minutes. About 10 minutes before the ribs are finished grilling, brush sauce generously over ribs. Continue grilling until glazed. Pass remaining sauce. </div> <bR> <bR> <div> *Note: Ribs may be purchased and grilled either in a rack or cut into individual ribs. If left as a rack, cut into individual pieces to serve.</div> <bR> <div>  </div> <div>  </div> <DIV ALIGN="LEFT"></DIV> <div>  <IMG SRC="c58c8960.gif" border=0 width="200" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <bR> <div> Grilled Steaks with Crushed Peppercorns </div> <div>  </div> <div> Just like a martini, these steaks are flavored with gin and embellished with olives and a lemon twist. Enjoy! </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 4 green onions, finely chopped (1/4 cup)</div> <div> 1/4 cup gin</div> <div> 1 teaspoon finely shredded lemon peel</div> <div> 4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)</div> <div> 1 teaspoon tricolor peppercorns, crushed</div> <div> Salt</div> <div> 2 tablespoons sliced pimiento-stuffed green olives</div> <div> Lemon twists</div> <div> 1 tablespoon olive oil</div> <bR> <bR> <div> Directions</div> <div> Prep Time: 45 minutes </div> <div> Cooking Time: 8 minutes </div> <bR> <bR> <div> 1. For the marinade, combine the green onion, gin, oil, and lemon peel. Place the steaks in a plastic bag set in a shallow dish. Add marinade; seal bag and turn to coat steaks with marinade. Refrigerate 30 minutes. </div> <bR> <div> 2. Drain the steaks, discarding the marinade. Press the crushed peppercorns onto both sides of the steaks. </div> <bR> <div> 3. Grill steaks on the rack of an uncovered grill over medium-hot coals until steaks are cooked to desired doneness, turning once. Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium. Season to taste with salt. To serve, garnish with sliced olives and lemon twists. Makes 4 servings.</div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div>  <IMG SRC="c59c8960.gif" border=0 width="200" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div>  </div> <DIV ALIGN="LEFT"></DIV> <div>    </div> <div> <B>Grilled Flank Steak </B></div> <div>  </div> <div> Score the flank steak on both sides by making shallow diagonal cuts about 1 inch apart in a diamond pattern. </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 1/4 cup chopped onion</div> <div> 1 clove garlic, minced</div> <div> 1/2 teaspoon chili powder</div> <div> 1 tablespoon margarine</div> <div> 1/2 cup tomato sauce</div> <div> 2 tablespoons vinegar</div> <div> 1 tablespoon honey</div> <div> 1/4 teaspoon salt</div> <div> 1/4 teaspoon pepper</div> <div> 1-1/2 pounds beef flank steak, cut 3/4 inch thick</div> <bR> <bR> <div> Directions</div> <div> Prep Time: 15 minutes </div> <div> Cooking Time: 12 minutes </div> <bR> <bR> <div> For sauce, in a small saucepan cook onion, garlic, and chili powder in margarine until tender. Stir in tomato sauce, vinegar, honey, salt, and pepper. Bring to boiling, stirring constantly. Boil 5 minutes or until sauce is slightly thickened.</div> <bR> <div> Meanwhile, trim fat from flank steak. Score steak diagonally into diamonds on both sides. Brush with sauce. Grill steak on an uncovered grill directly over medium coals for 7 minutes. Turn and grill to desired doneness, allowing 5 to 7 minutes more for medium. Brush occasionally with the remaining sauce.</div> <bR> <div> To serve, thinly slice the flank steak across the grain. Broiling directions:</div> <bR> <div> Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil to desired doneness, allowing 6 to 8 minutes more for medium. Brush occasionally with sauce. Makes 6 servings.</div> <bR> <div> Grilled Mesquite Steak </div> <bR> <div> Just grab a bottle of Lawry's® Mesquite Marinade and some sirloin steak and you're all set. If you love grilling, this is the perfect recipe for you. </div> <div>  </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>  </div> <div>  </div> <div> Ingredients</div> <div> 1 cup Lawry's® Mesquite Marinade with Lime Juice, divided</div> <div> 1 to 1 1/2 pounds sirloin steak, 1-inch thick</div> <bR> <bR> <div> Directions</div> <div> Total Time: 50 minutes</div> <bR> <bR> <div> In 8x12x2 inch baking dish or resealable plastic bag, pour 3/4 cup Mesquite Marinade with Lime Juice. Pierce steak and add to marinade. Marinate in refrigerator 30 minutes to 3 hours, turning occasionally. Preheat grill. Remove steak from marinade. Grill on barbecue, 8 to 10 minutes per side depending on doneness desired, basting often with remaining 1/4 cup marinade. Slice against grain in 1/4-inch slices.</div> <bR> <div>  </div> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="c5a96960.gif" border=0 width="150" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> <B>How To Roast a Pig</B></div> <bR> <div> --------------------------------------------------------------------------------</div> <bR> <div> here is My guide to pig roasting. Roasting a pig is not a specially difficult thing to do but it is time consuming and demanding of your attention. The whole process can take well over 12 hours if your pig is a good sized one (150 lbs. or so) and why have anything else? It's a pretty good idea to get some friends to volunteer to help you out — I've found that free beer works well. </div> <div> However, it is certainly worth the effort. Follow these simple instructions and you will have hosted a party that people will be talking about for a long time to come. </div> <bR> <div> --------------------------------------------------------------------------------</div> <div>    </div> <bR> <div> "USDA Approved"  1. Get a Good Pig</div> <div> Selecting a good pig to roast is crucial, of course. Only get your pig from a reputable meat distributor, butcher shop, or hog farm. The pig should come skinned and cleaned with its abdominal cavity packed with ice or dry ice. Most importantly it should come with a USDA stamp on it. Accept anything less and you run the risk of making yourself and your friends very, very sick. The risk is definitely not worth the couple of bucks you might save. </div> <bR> <div> The pig will cost you anywhere from $1.00 to $1.50 a pound depending on current price fluctuations. Figure on getting around two pounds for every guest you're expecting. </div> <bR> <DIV ALIGN="LEFT"></DIV> <div>  <IMG SRC="c5ba8960.gif" border=0 width="168" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> 2. Get a Good Roaster</div> <div> This roaster  was constructed from an old heating oil tank salvaged from somebodys basement. It's powered by propane tanks and has twin jets which run the full length of it. It is free of side drafts and is well ventilated at the top. The pig sits inside, stomach down, on a pan (Not a grill!) and has a run off for the grease which collects outside the roaster. There is quite a bit of this and without some means of draining it you will be fighting grease fires all day. </div> <div>    </div> <div> Professionally manufactured roasters like this are available for rent from party stores and restaurant suppliers. Some come equipped with rotisseries, but this isn't essential. Inspect the roaster well before you except delivery — some people will pass off shoddy homemade equipment. There are both charcoal and gas roasters. We recommend gas as it is easier to maintain heat consistently. If you do opt for charcoal, add about 25% to your total cooking time. </div> <bR> <div> Some people swear that the best way to toast a pig is in the ground. This method involves digging a big hole and lining it with hot coals, wrapping the pig thoroughly with tin foil and then covering it all back up. This method is a real pain and a million things can go wrong, like your coals going out because you covered them to well or grease escaping the wrapping and catching fire. The people who do this successfully have had a lot of experience at it. Unless you have a lot of time for trial and error I would leave this method to the pros. The results aren't that much better than using an above ground roaster anyway. </div> <div>  </div> <div>  3. Maintain a Consistent Heat</div> <div> You will need to keep an eye on things to make sure that your heat is constant. Go for around 300°F or so. Much hotter than that and your meat will come out dry and tough. Maintain a constant, even temperature is the most important thing you can do to ensure that thins come out right. </div> <bR> <bR> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="c5ca8960.gif" border=0 width="168" height="150" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div>  </div> <div> 4. Watch Your Meat Temperature</div> <div> Do not carve or serve any meat until it reaches 180°F or so. Track this with a good meat thermometer. If your pig is large and your roaster iffy, use two or three in different spots. A good sized pig will take up to 12 hours or more to cook. </div> <div>   </div> <div>  5. Expect Waste</div> <div> Remember when we told you to figure two pounds of pig for every guest? That's because you'll loose about 25% of the pigs weight in grease, fat, bone, and gristle. And that is why we told you to have a roaster that could drain grease. If all that gets down to your heat source you may as well send everybody home and call the fire department. </div> <div>  </div> <div> 6. Carving</div> <div> While there isn't any real right or wrong way to carve the meat, it's best to go against the grain working down the sides of the pig. Our carver on the right is working one side at a time. Notice that the outer layer of fat has been left alone. This helps keep the meat underneath tender and juicy. </div> <bR> <div> There is no meat that is inedible. If it looks appetizing it probably is. The meat around the jowls, incidently, is particulary good. While you at it, grab a big chunk of the back ribs for yourself. After all, if it weren't for you nobody would be having this much fun. </div> <div>   </div> <div>  7. Invite All Your Friends</div> <div> The more the merrier. After all, what fun is a pig roast without loads of people gnawing bones and yelling for more. </div> <bR> <div> Well, that about covers it. I hope you found this informative and that your pig roast goes well. If you have any more questions, drop us a lineand we'll do or best to get back to you with an answer. Enjoy! </div> <DIV ALIGN="LEFT"></DIV> <div>   </div> <bR> <div> <IMG SRC="c1360780.gif" border=0 width="96" height="120" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">   <IMG SRC="c1455640.gif" border=0 width="85" height="100" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <bR> <div> <B>celebrating </B></div> <bR> <div> <B>National BBQ Month!!</B></div> <bR> <bR> <div> <B><IMG SRC="c2d584b0.gif" border=0 width="88" height="75" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></div> <bR> <bR> <div> <A HREF="id149.htm" TARGET="_top" TITLE="Cantrell Family Holiday Pages"><U><B><IMG SRC="c1c58220.gif" border=0 width="88" height="34" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></U></A></div> <bR> </td> </tr></table></body>