http://proq.forumotion.com/sauces-rubs-and-sides-f15/-t1.htm Add a bit of flavour. Wed, 08 Jul 2009 08:25:12 GMT 10 http://i63.servimg.com/u/f63/13/03/40/22/forum-16.jpg http://proq.forumotion.com/sauces-rubs-and-sides-f15/-t1.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/habanero-honey-t475.htm Adam Here is an idea I stumbled on pretty much by accident last year. The preparation is easy but the time you have to wait after that is on the high side. I hope some of you find it useful. I'd grown a load of habanero plants and they were all fruiting at once so I was looking for different ways of preserving them. There's only so many of them you can eat in one day after all. Actually i've still got half a bottle of the habanero papaya and rum sauce that came out of the same few weeks but thats ... Sauces, rubs and sides. Wed, 12 Nov 2008 19:46:31 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/habanero-honey-t475.htm#3455 http://proq.forumotion.com/sauces-rubs-and-sides-f15/habanero-honey-t475.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/iced-tea-rub-t709.htm leeroy
Can someone please help me out with a recipe for a iced tea rub, or forward me in the right direction where to buy the rub in the uk.

]]> Sauces, rubs and sides. Tue, 07 Jul 2009 09:28:06 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/iced-tea-rub-t709.htm#4881 http://proq.forumotion.com/sauces-rubs-and-sides-f15/iced-tea-rub-t709.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/iced-tea-rub-t712.htm leeroy ]]> Sauces, rubs and sides. Wed, 08 Jul 2009 08:25:12 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/iced-tea-rub-t712.htm#4890 http://proq.forumotion.com/sauces-rubs-and-sides-f15/iced-tea-rub-t712.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/my-coleslaw-recipie-t231.htm gandalf Who doesn't like coleslaw with their BBQ. This is how I make it, probably not the best in the world but way better (and cheaper) than the crappy shop bought stuff. 1.5-2 red onions sliced 1/4 red cabbage shredded (I like it quite coarse) 2 large carrots coarsely grated 1/2 pepper thinly sliced (I use red or yellow but you can use green too) 1 tbs or so of cider vinigar about 1/2 jar (250ml) of mayo (I use cheapo suppermarkets own brand low fat) Mix it all up in a large bowl, ... Sauces, rubs and sides. Sun, 18 May 2008 08:57:01 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/my-coleslaw-recipie-t231.htm#1345 http://proq.forumotion.com/sauces-rubs-and-sides-f15/my-coleslaw-recipie-t231.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/scotch-egg-t43.htm bowhnter
Hard boiled egg wrapped in Owens hot sausage, smoked for 1 to 1/2 hrs.

]]> Sauces, rubs and sides. Sun, 02 Dec 2007 17:17:39 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/scotch-egg-t43.htm#153 http://proq.forumotion.com/sauces-rubs-and-sides-f15/scotch-egg-t43.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/potato-bombs-version-2-t358.htm Mack I posted a recipe previously, but since then I've been playing (as one does ) The outer ingredients Poppy seeds, chopped nuts (sounds painful), sesame seeds, herbs de provencal and bread crumbs. The fillings... tried several things, blue cheese, salmon/ginger, mussels, olives and some chilli. I found that my favorite is still the olives. Balls, before poking, these are about 1.5 inches in diameter. Poked and ready to receive the filling. Re-sealed and rolled, ... Sauces, rubs and sides. Sun, 03 Aug 2008 18:43:56 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/potato-bombs-version-2-t358.htm#2414 http://proq.forumotion.com/sauces-rubs-and-sides-f15/potato-bombs-version-2-t358.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/side-spicy-peanut-couscous-t543.htm steveheyes OK so I've not got my smoker yet so I can hardly post any recipes for smoking However to celebrate joining the forum I thought I'd pass on a recipe for one of the sides I really like. This is based on a recipe I found online ages ago but I lost the recipe so I re did it from memory with a few tweaks and I think it's a lot better now! Prep time is about ten minutes if you are quick with a knife and you use pre-ground cumin. Cooking time is only five to ten minutes before you can leave ... Sauces, rubs and sides. Tue, 13 Jan 2009 20:30:04 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/side-spicy-peanut-couscous-t543.htm#3892 http://proq.forumotion.com/sauces-rubs-and-sides-f15/side-spicy-peanut-couscous-t543.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-rib-glaze-t15.htm Roxy Heres a rib glaze that I have been working on that I hope you will give a try. I am liking it a lot and find it a nice change from dry or sauced ribs. 1/3 cup honey 1/4 BBQ sauce 1/4 apple juice 1/8 cup cider vinegar 1/8 cup bourbon Combine ingredients and wisk together well. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze. Sauces, rubs and sides. Thu, 15 Nov 2007 16:19:08 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-rib-glaze-t15.htm#35 http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-rib-glaze-t15.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/potatoes-of-the-smoker-t518.htm Treegje Potatoes on the smoker Boil the potatoes for 10 min Cutting a slice off Mix olive oil and a little provincial herb, Put the potatoes in Soak Rosemary in water Put the Rosemary on the grate , then put the potatoes, on top After 30 min they are ready The taste of the Rosemary draw well in the potato Sauces, rubs and sides. Sun, 07 Dec 2008 15:54:19 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/potatoes-of-the-smoker-t518.htm#3707 http://proq.forumotion.com/sauces-rubs-and-sides-f15/potatoes-of-the-smoker-t518.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/vinegar-t292.htm Daved This is not really a question I'm kinda more looking for some opinion. Ive tasted some good bbq in the States in fact the best food in my life and as an experienced cook was very keen to try to reproduce some of the results, so I got a number of books such as Mastering the Grill, Smoke and Spice, and a couple of Steve Raichlens books. Now here is the issue,having read a number of recipes I was alarmed by the amount of vinegar required for mops and sauces etc however I carried on regrdless ... Sauces, rubs and sides. Wed, 25 Jun 2008 20:50:33 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/vinegar-t292.htm#1815 http://proq.forumotion.com/sauces-rubs-and-sides-f15/vinegar-t292.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/crunchy-cabbage-slaw-t352.htm Uncle Jack Sorry no photos at this time. Next time I make a batch I'll post some . . . that is, if it lasts long enough. Anyway; try a batch of this with your next BBQ. Yields about 14 Cups of salad. VEGGIES & SUCH: 2/3 Cup Slivered Almonds 8 Cups (about 1 pound) coarsely shredded cabbage 12 oz Snow Peas 1 & 1/3 Cups thinly sliced Radishes 1 & 1/3 Cups thinly sliced Green Onions (include the green tops) 1 & 1/3 Cups lightly packed fresh Cilantro Leaves, rinsed Place ... Sauces, rubs and sides. Wed, 30 Jul 2008 22:53:18 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/crunchy-cabbage-slaw-t352.htm#2376 http://proq.forumotion.com/sauces-rubs-and-sides-f15/crunchy-cabbage-slaw-t352.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/hot-water-cornbread-t498.htm Dr_KY ...and black eyed peas (beans) for dinner tonight. Plus a round of southern pork chops. The only corn meal we could find and it worked out very well. 1 cup cornmeal 1 cup 'boiling' water pinch salt pinch baking powder few oz "pot liquor" you southern folk know what i'm talkin bout. *Pot liquor is the juice from cooking greens. Add part of the boiling water slowly and mix in with your hands or start off with a fork if you have tender fingers.. Should ... Sauces, rubs and sides. Sun, 23 Nov 2008 10:39:50 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/hot-water-cornbread-t498.htm#3568 http://proq.forumotion.com/sauces-rubs-and-sides-f15/hot-water-cornbread-t498.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-bruschetta-portobello-caps-t343.htm Roxy Bruschetta Portobello Mushroom caps You can use fresh pear or roma tomatoes to make this bruschetta but I find that quality canned tomatoes work almost as good. If you got the time and desire to, use fresh tomatoes. 1 large can whole pear tomatoes 1 medium sized red onion, chopped 1/3 cup, fresh minced basil 1/8 cup olive oil 1 tbsp minced garlic or more if you like 1 tsp salt 1 tsp black pepper Goats milk feta cheese - Drain tomatoes and coarsely chop. You will ... Sauces, rubs and sides. Tue, 22 Jul 2008 17:28:11 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-bruschetta-portobello-caps-t343.htm#2276 http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-bruschetta-portobello-caps-t343.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/dr-pepper-and-coke-t301.htm ChrisHewitt Has anyone used these as part of the Marinade for Ribs etc? I have been recommended to use Dr. Pepper but have never had the guts to try it. Sauces, rubs and sides. Tue, 01 Jul 2008 12:55:09 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/dr-pepper-and-coke-t301.htm#1895 http://proq.forumotion.com/sauces-rubs-and-sides-f15/dr-pepper-and-coke-t301.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxys-kansas-city-style-bbq-sauce-t18.htm Roxy Roxy’s Kansas City Style Sauce 2 Cups Ketchup 1/3 Cup Black strap molasses 1/2 Cup Brown sugar 1/4 Cup White vinegar 1 Tsp Salt 1/2 Tsp Black pepper 1 Teaspoon Chili powder 1 Teaspoon Paprika 1/2 Teaspoon Hot sauce 1/2 Teaspoon Allspice 1/2 Teaspoon Cinnamon 1/2 Teaspoon Mace Combine ingredients and simmer over low heat for 30 minutes or until sauce has reached desired thickness. Sauces, rubs and sides. Thu, 15 Nov 2007 16:37:39 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxys-kansas-city-style-bbq-sauce-t18.htm#38 http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxys-kansas-city-style-bbq-sauce-t18.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/wrapped-fatty-t34.htm bowhnter Next time you cook up a fatty, try taking some pizza or bread dough and wrapping around, then baking it to golden brown. For this one I used a Pilsbury brand. It's a 1 lb roll of breakfast sausage, stuffed with jalepenos and cheddar cheese, smoked to 165*. I let it cool to room temp and added the dough and baked in the oven as per the directions. Probably 10-15 mins. Sauces, rubs and sides. Sun, 25 Nov 2007 13:33:14 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/wrapped-fatty-t34.htm#110 http://proq.forumotion.com/sauces-rubs-and-sides-f15/wrapped-fatty-t34.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/keri-s-hog-apple-baked-beans-t271.htm JD McGee

http://tvwbb.infopop.cc/eve/forums/a/tpc/f/5290021414/m/5670069613]]> Sauces, rubs and sides. Fri, 13 Jun 2008 00:04:50 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/keri-s-hog-apple-baked-beans-t271.htm#1646 http://proq.forumotion.com/sauces-rubs-and-sides-f15/keri-s-hog-apple-baked-beans-t271.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/potato-bombs-t186.htm Mack Inspired by DM, I decided to experiment with some mashed potatoes.... Take 10 medium sized potatoes and mash them, go easy on the milk, as you want to end up with a drier than normal mash. Grate about 250 grams of cheddar cheese into the mix (this will help keep them together)and add some herbs and seasoning to taste. Take a handful of the mash, make a ball with it, then poke a hole into the centre and place a 1cm cube of your favorite cheese in the middle... seal the hole up. Smoke ... Sauces, rubs and sides. Mon, 21 Apr 2008 08:45:33 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/potato-bombs-t186.htm#1017 http://proq.forumotion.com/sauces-rubs-and-sides-f15/potato-bombs-t186.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-saturday-night-special-t56.htm Roxy A nice sauce that goes well with ribs and excellent with smoked beef ribs. Roxy's Saturday Night Special 1/2 cup Ketchup 1 tbsp. worchestershire sauce 1 tbsp. slotts honey mustard 1 tbsp. Lemon juice 1/4 cup brown sugar 2 tbsp. molasses 1 tbsp. cane syrup, corns syrup will do if ya cant find it. 1 tbsp Jack Daniels sour mash whiskey or more if ya like. 1 whole head of roasted garlic, mashed 1 tsp. creole seasoning (emerils essence) 1/3 cup minced onion 1/2 cup cider ... Sauces, rubs and sides. Sun, 16 Dec 2007 06:15:51 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-saturday-night-special-t56.htm#235 http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-saturday-night-special-t56.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/mack-s-chilli-and-garlic-sauce-t10.htm Mack This is a very quick and easy to prepare hot sauce, cunjured up by Ian McKend who has up until now kept it as a family secret. The beauty with this recipe is that you can make it as hot or mild as you like just by using different types of chilli peppers. 3 x Cups Chillies (a mixture of "bird’s eye and a milder one is best). 1.25 x Cups of peeled garlic cloves (the smellier the better). 1 x Cup white wine vinegar 1 x Cup olive oil 3 x Tsp Turmeric 1 x Tsp Ground coriander 1 ... Sauces, rubs and sides. Mon, 12 Nov 2007 12:13:09 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/mack-s-chilli-and-garlic-sauce-t10.htm#25 http://proq.forumotion.com/sauces-rubs-and-sides-f15/mack-s-chilli-and-garlic-sauce-t10.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-sc-mustard-sauce-t19.htm Roxy My favorite sauce to add to pulled pork is a mustard vinager sauce. I add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after its been pulled. When making a Sammich I add some more of the sauce with a shake or two of the rub I used to season the butt. To my taste this sauce is a perfect match with cole slaw and I dont be eatin me no pulled pork sammich without the slaw. I dont hear any one mention using this sauce but I find it is the tastiest addition to pulled ... Sauces, rubs and sides. Thu, 15 Nov 2007 16:38:51 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-sc-mustard-sauce-t19.htm#39 http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-sc-mustard-sauce-t19.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/pork-chubbys-t65.htm Uncle Jack My wife can't seem to remember "FATTIES", she refers to them as "CHUBBYS" . . . so that's what they have become around here. Anyway, did a couple up for my late Christmas meal "horse-di-overies". By the way I am smoking up some thick slice bacon that I will be posting in a few days AND I am Qing up a prime rib today so I will share that with all y'all soon as well. Anyway, back to the Chubbys . . . started with a little over 1 1/2 pounds of fresh ground pork. ... Sauces, rubs and sides. Tue, 01 Jan 2008 22:20:53 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/pork-chubbys-t65.htm#278 http://proq.forumotion.com/sauces-rubs-and-sides-f15/pork-chubbys-t65.htm http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-twice-baked-potatoes-t32.htm Roxy As per request, here is my recipe for twice baked potatoes Made these up for the family tonight and I wanted to share the recipe with every one. I listed the chopped brisket as optional, it really does make the dish but if ya dont have any, they are still good with out it. 2 large baking potatoes 1 red pepper 1 tsp. minced garlic 1/4 cup chopped smoked brisket (optional) 6 slices of bacon thinly sliced and cooked till crisp 3 green onions, chopped 3/4 cup cheddar ... Sauces, rubs and sides. Fri, 23 Nov 2007 20:03:09 GMT http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-twice-baked-potatoes-t32.htm#107 http://proq.forumotion.com/sauces-rubs-and-sides-f15/roxy-s-twice-baked-potatoes-t32.htm