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Discussion in 'Recipes and Cooking' started by JG27_chili, Nov 27, 2010.

  1. This is an all day project but is well worth the work. my friend gave me this recipe a while ago. Take your time and have fun my bros n sisters.:)

    Posted By lloyd338 on 08 Jan 2008 11:06 PM
    One of the things I am known for is my BBQ, so with that said I think I will share my recipe for a great rub with ya'll and also my "mop" which is the basic for my sauce and then the sauce itsel.f., then at a later date we will do the Que.

    LLOYD’S SOUTHWEST SEASONING​
    BAR B QUE RUB​
    ½ CUP PAPRIKA
    ¼ CUP LEMON PEPPER
    ¼ CUP CELERY SALT
    ¼ CUP CAYENNE
    3 TABLESPOON CHILI POWDER
    2 TABLESPOON GARLIC POWDER
    2 TABLESPOON DRY MUSTARD, GROUND
    2 TABLESPOON ONION POWDER
    2 TABLESPOON KROGER BRAND WORCESTERSHIRE POWDER
    1 TEASPOON SAGE, GROUND
    1 TEASPOON THYME, GROUND
    1 TEASPOON ORENGANO, GROUND

    MIX ALL INGREDIENT WELL, PLACE IN A FREE FLOWING SHAKER, USE TO TASTE. TO MAKE THIS SODIUM FREE, USE 1 TABLESPOON OF CELERY SEEDS, GROUND INSTEAD OF THE CELERY SALT.

    This seasoning is good on any kind of meat, it is spicy so use it accordingly.
    The "mop" is very important in that this is what you will use while cooking to keep your meat from drying out. Be sure to dab it on and not spread it on., because spreading will rub the seasoning off of the meat and you want the seasoning to be cooked into the meat.

    BAR B QUE MOP​

    1 ½ CUP RASINS
    1 ½ CUP PINEAPPLE JUICE
    1 ½ CUP ORANGE JUICE
    1 ½ CUP GRAPEFRUIT JUICE
    ¾ CUP LEMON JUICE
    ¾ CUP LIME JUICE
    1-2 CUP LITE SOY SAUCE
    1 CAN (12oz) PAPAYA NECTAR
    1 CAN (12oz) TAMARIND NECTAR
    1 CAN (12oz) GUAVA NECTAR
    2-4 TABLESPOON LLOYD’S SOUTHWEST SEASONING OR TO TASTE
    OPTIONAL: 1 CAN (12oz) YOUR FAVORITE BEER CAN BE ADDED

    MIX ALL JUCIES AND NECTAR TOGETHER, REMOVE 2 CUPS OF THE MIXTURE AND BRING TO A LOW BOIL. ADD RASINS TO BOILING JUICES AND LET LOW BOIL FOR ABOUT 5 MINUTES. LET RASINS AND JUCIE MIXTURE COOL SLIGHTLY, POUR INTO BLEND AND PUREE UNTIL RASINS ARE LIQUID. ADD RASINS MIXTURE AND JUICE MIXTURE TOGETHER, AND ADD SEASONING TO TASTE. THIS AMOUNT IS ENOUGH TO MOP THE MEAT AND TO USE AS THE BASE OF THE BBQ SAUCE. FOR MOP ALONE, CUT RECIPE IN HALF.

    When you make the mop, be sure to make enough to make the sauce also. You never want to mop with the sauce until the meat is almost done or serve it on the side and let the eaters put it on when they are ready to eat.

    BAR B QUE SAUCE​

    1 CAN (15oz) TOMATO SAUCE OR TO TASTE
    1 CAN (8oz) TOMATO PASTE
    1 CAN (12oz) PAPAYA NECTAR
    1 CAN (12oz) TAMARIND NECTAR
    1 CAN (12oz) GUAVA NECTAR
    1 ½ CUP RASINS
    2 OR 3 JALAPENO PEPPERS, ROASTED, CHOPPED AND DESEEDED
    1 MEDIUM YELLOW ONION, CHOPPED
    ½ RED BELL PEPPER, ROASTED, CHOPPED AND DESEEDED
    ½ GREEN BELL PEPPER, ROASTED, CHOPPED AND DESEEDED
    ½ YELLOW BELL PEPPER, ROASTED, CHOPPED AND DESEEDED
    1 ½ CUP PINEAPPLE JUICE
    1 ½ CUP GRAPEFRUIT JUICE
    1 ½ CUP ORANGE JUICE
    1 ½ CUP LITE SOY SAUCE
    ¾ CUP LEMON JUICE
    ¾ CUP LIME JUICE
    2-4 TABLESPOON LLOYD’S SOUTHWEST SEASONING OR TO TASTE
    2 TABLESPOON OLIVE OIL
    1 TABLESPOON GARLIC, MINCED
    1 TABLESPOON DRY MUSTARD POWDER
    1 TEASPOON CRUSHED DRIED RED PEPPERS OR TO TASTE
    OPTIONAL: 1 CAN (12oz) YOUR FAVORITE BEER

    SAUTE ONION, JALAPENO PEPPER, AND GARLIC IN A LARGE COVER SKILLET WITH THE OLIVE OIL, ADD RED AND GREEN BELL PEPPERS AFTER ONIONS ARE TENDER. SAT ASIDE WHEN DONE.
    IN LARGE BOWL, MIX ALL OF THE JUICES. TAKE 2 CUPS OF JUICE MIXTURE, BRING TO A LOW BOIL AND ADD RASINS, BOIL FOR 5 MINUTES. LET RASINS AND JUICE MIXTURE COOL SLIGHTLY; POUR INTO A BLEND AND PUREE UNTIL RASINS ARE LIQUID. MIX RASINS MIXTURE WITH JUICE MIXTURE. IN A LARGE DUTCH OVEN OR OTHER COVER PAN, POUR IN 10 CUPS OF THE JUICE/RASINS MIXTURE; RESERVE THE REST OF IT FOR THE MOP OR CAN BE ADD TO MAKE MORE BBQ SAUCE, IF MOP IS NOT GOING TO BE USE. BRING TO A SIMMER, ADD THE TOMATO PASTE, MIX WELL, POUR THE TOMATO SAUCE IN SLOWLY, CHECKING TASTE AND THICKENESS, ADD AS NECESSARY. ADD THE DRY SEASONINGS TO MIXTURE, STIR UNTIL WELL MIX. TAKE HALF OF THE ONION-PEPPERS MIXTURE AND PUREE IT, ADD IT TO TOMATO SAUCE MIXTURE. ADD REST OF SOLIDS TO BBQ SAUCE OR TO TASTE. COVER AND LOW SIMMER 1-2 HOURS, ADD WATER OR BEER AS NECESSARY TO MAINTAIN PROPER THICKNESS. LET COOL TO ROOM TEMPERATURE, BOTTLE AND REFRIGATE, UNTIL USE.

    This sauce is not a wimpy sauce, and it goes good with any Que. You will notice that there is no sugar or sweeten added other that what is in the juices, and in my mind is better for you.

    I hope this helps everybody, some of us Ques all year long while others only do it in the spring and summer (the so call BBQ season) so I am posting these now to give all a change to try these now so to impress you quest when you put on the Que.
    God bless and keep smiling
     

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