Meats
The only time smoking is genuinely cool
A&W Barbecue
Ingredients
• 1 quart tomato juice
• 8 cans tomato soup
• 4 tsp salt
• 4 tsp pepper
• 4 tsp dry mustard
• 4 tsp chili powder
• 1/2 tsp cloves
• 2 tsp celery salt
• 1 cup chopped onions
• 1 cup vinegar
• 1 cup sugar
Instructions
• Boil all ingredients together
• Recipe calls for 8-10 lbs hamburger, browned
Bar-B-Que's
Ingredients
• 2 lbs hamburger
• 1 can tomato soup
• 1 Tbsp vinegar
• 1 Tbsp brown sugar
• 1 Tbsp worcestershire sauce
• 1/2 cup catsup
• 1 tsp mustard (prepared)
• 1 small onion
Instructions
• (none provided)
Barbecue
Ingredients
• 1 lb hamburger
• 1/2 can tomato soup
• 1 Tbsp vinegar
• 2 Tbsp brown sugar
• 1 Tbsp worcestershire sauce
• 1/2 cup catsup
• 1 tsp mustard
• 1 little onion
Instructions
• (none provided)
Barbecued Ribs
Ingredients
• 3 or 4 lbs ribs
• 2 onions (sliced)
• 2 Tbsp vinegar
• 2 Tbsp worcestershire sauce
• 1 tsp salt
• 1 cup brown sugar
• 1 tsp paprika
• 1/2 tsp pepper
• 1/2 tsp chili powder
• 3/4 cup catsup
Instructions
• [implied] Combine vinegar, worcestershire sauce, salt, sugar, paprika, pepper, chili powder, and catsup
• Heat sauce
• Cut ribs, place in roaster, cover with onions, and pour sauce over
• Bake in covered roaster 1/2 hour
• Take cover off last 15 minutes
BBQ for 50
Ingredients
• 8 or 10 lbs hamburger
• 1 stalk celery (cooked)
• 6 onions
• 6 cans tomato soup or chili sauce (or 2 large cans soup)
• salt & pepper to taste
Instructions
• (none provided)
Chicken Provolone
Ingredients
• 2 whole chicken breasts (halved, boned, & skinned)
• 1/2 cup flour
• 1 tsp salt (divided)
• 1/4 tsp pepper (divided)
• 1/4 cup butter
• 1/4 cup white wine
• 1/2 lb fresh mushrooms (sliced)
• 4 slices provolone cheese
Instructions
• Pound chicken flat to 1/4" thick
• Mix flour, 1/2 tsp salt, and 1/8 tsp pepper
• Add chicken dredging to coat
• In fry pan, melt butter over medium heat
• Add chicken; sauté, turning once about 6 minutes until tender
• Add wine & turn chicken to coat
• Put chicken in shallow pan & keep warm
• In same fry pan, add mushrooms; sauté 3 minutes
• Add remaining salt & pepper
• Top each piece with 2 Tbsp mushrooms & slice of cheese
• Broil about 8" from heat, until cheese melts
• 4 servings
Chicken Wings or Drumsticks
Ingredients
• 3 lbs chicken wings (or drumsticks)
• 1 cup soy sauce
• 1/2 lb butter
• 1 Tbsp dry mustard (corrected)
• 1 cup brown sugar
• 3/4 cup water
Instructions
• Combine [everything except chicken] and heat until dissolved
• Cool & pour over wings; marinate overnight
• Bake for 1 1/2 hours at 350 degree F
Hamburger Mixture
Ingredients
Hamburger mixture:
• 1 cup soft breadcrumbs
• 1/2 cup milk
• 1 lb hamburger
• 1 Tbsp fat
• salt and pepper to taste
Sauce:
• 2 Tbsp worcestershire sauce
• 2 Tbsp vinegar
• 1 cup catsup
• 2 Tbsp sugar
• 1 onion
Instructions
• [implied] Combine hamburger mixture ingredients
• Boil [sauce ingredients] together until onion is tender, then pour over the hamburger mixture
• [implied] Form burgers; cook
Hamburger & Baked Beans
Ingredients
• 2 strips bacon
• 1 onion (chopped)
• 1 lb ground beef
• 2 lbs p[ork?] & beans
• 1/2 cup molasses
• 1/2 cup catsup
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/2 tsp worcestershire sauce
Instructions
• Cut bacon into small pieces
• Add onion; sauté
• Brown ground beef with the onion and bacon
• Add p[ork?] & beans
• Combine molasses, catsup, dry mustard, salt, worcestershire sauce
• Mix all ingredients and pour into casserole or baking dish
• Bake for 1/2 hour at 375 degrees F
Sauce for Brisket
Ingredients
• [implied] brisket
• 15 oz tomato sauce
• 7 1/2 oz water
• 1/4 cup worcestershire sauce
• 1/2 cup brown sugar or molasses
• 1/4 cup lemon juice
• 2 Tbsp dried onion
• 1 Tbsp salt
Instructions
• Cook brisket for an hour at 10lb pressure, or cook well
• Mix & simmer remaining ingredients for 30-40 minutes
• Cool brisket & slice thin
• Pour sauce over meat & cover with foil; simmer 350 degrees F (whatever) [sic]
Summer Sausage
Ingredients
• 5 lbs hamburger
• 2 1/2 tsp mustard seed
• 2 1/2 tsp course ground pepper
• 2 1/2 tsp garlic salt
• 1 Tbsp liquid smoke
• 5 round tsp Morton's Tender Quick
• 1/2 cup water
Instructions
• Mix well, put in refrigerator for 3 days; mix well each day
• On the 4th day, make into rolls
• Bake for 10 hours at 150% like loaf of bread
• Put rolls on broiler pan or rack, then cool
• When cool, wrap each roll in aluminum foil, then refrigerate
• If you use venison, add pork
Swedish Meatballs
Ingredients
• 1 Tbsp butter
• 1 green pepper (optional)
• 1 onion
• 1 can chicken with rice soup
• 1 can tomato soup
• 1 cup water or beef stock
• 2 slices soft bread (broken into pieces)
• 1/4 cup evaporated milk
• 1 tsp salt
• 1 lb ground beef
Instructions
• [implied] Combine butter, green pepper, onion, chicken with rice soup, tomato soup, and water or beef stock; cook
• While sauce cooks, make meat balls out of bread, evaporated milk, salt, and ground beef; shape in small balls
• Drop meatballs into simmering sauce and cook slowly, about 1 hour
• 6 servings