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ORANGE JUICE CURE III

ORANGE JUICE CURE III

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HOLIDAY CURE FOR MEATS

  • 1 GAL ORANGE JUICE
  • 3 OZ INSTA CURE # 1
  • 1/4 CUP HONEY
  • 2 CUP BROWN SUGAR
  • 2 TBSP ALLSPICE CRUSHED
  • 3 TBSP BLACK PEPPER
  • 2 TBSP ONION POWDER
  • 2 TSP GROUND CLOVES
4/5 (2 Votes)

GARLIC BREAD SPREAD

GARLIC BREAD SPREAD

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Melt 2 pounds butter in heavy pan

  • 6 tbsp. garlic powder
  • 4-6 tbsp. onion powder
  • 3 tbsp. powdered sage
  • 3 tbsp. powdered thyme
  • 3 tbsp. powdered marjoram
  • 3 tbsp. powdered oregano
  • 3 tbsp. powdered parsley flakes
  • 3 tbsp. powdered Seasonall
4/5 (2 Votes)

CARALINA BBQ SAUCE

CARALINA BBQ SAUCE

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COMBINE ALL INGREDIENTS, WHISK IN SAUCE PAN OVER MEDIUM HEAT UNTIL IT BEGINS TO BOIL, REDUCE HEAT TO LOW, SIMMER...

  • 1 CUP KETCHUP
  • 1 CUP BROWN SUGAR
  • 1 1/4 CUP APPLE CIDER VINEGAR
  • JUICE OF 2 LEMONS
  • 1 TSP RED PEPPER FLAKES
  • 1 TSP BLACK PEPPER
  • 1 TSP KOSHER SALT
  • 1 SMALL ONION MINCED
  • 1 TSP WORCESTERSHIRE SAUCE
0/5 (0 Votes)

SMOKED APPLE MAPLE CURED CANIDIAN HAM

SMOKED APPLE MAPLE CURED CANIDIAN HAM

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SWEETER CANADIAN HAM

  • 10 - 15 LB PORK LOINS ( TYPICALLY 3 TO 5 LBS EACH )
  • 1 GALLON APPLE CIDER
  • 1 CUPS MAPLE SYRUP
  • 3.5 OZ INSTA CURE # 1 ( BY WEIGHT )
  • 2 TBSP BLACK PEPPER
  • 2 TBSP GARLIC POWDER
  • 2 TBSP ONION POWDER
  • 1 CUP BROWN SUGAR
4.6/5 (5 Votes)

San Antonio Rice

San Antonio Rice

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Add all ingredients, except cilantro, to the inner pot, stir, close the lid and press the White Rice button

  • 1 cup uncooked long-grain rice
  • 1 12-ounce jar fresh salsa, mild or hot
  • 1 tablespoon vegetable oil
  • 1 cup fresh or canned corn kernels
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Fresh ground black pepper to taste
  • 1 1/4 cups water
  • Minced fresh cilantro, for garnish (optional)
5/5 (3 Votes)

Sweet Pineapple Glazed Ham

Sweet Pineapple Glazed Ham

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Preheat oven to 375 degrees F (190 degrees C)

  • 2 (4 ounce) jars maraschino cherries
  • 2 (8 ounce) cans pineapple rings
  • 2 cups ginger ale (such as Vernors®), divided
4/5 (1 Votes)

ST LOUIS PULLED CHUCK

ST LOUIS PULLED CHUCK

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ST. LOUIS STYLE PULLED CHUCK

  • 10 - 15 LB CHUCK ROAST
  • ST. LOUIS RUB
  • 1/2 cup dark brown sugar
  • 1 tablespoon fresh ground black pepper
  • 2 tablespoons coarse kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 2 teaspoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons ground mustard
  • 2 teaspoons granulated garlic
4/5 (1 Votes)

BLUE CHEESE SLAW

BLUE CHEESE SLAW

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Cut the cabbages in half and then in quarters and cut out the cores

  • 1/2 small head green cabbage
  • 1/2 small head red cabbage
  • 4 large carrots, scrubbed or peeled
  • 2 cups (16 ounces) good mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon celery salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
  • 1 cup chopped fresh parsley leaves
0/5 (0 Votes)

BIG BOB GIBSONS MUSTARD SAUCE

BIG BOB GIBSONS MUSTARD SAUCE

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MIX TOGETHER IN A SMALL BOWL 24 HOURS IN ADVANCE AND STORE IN FRIDGE OVER NIGHT

  • 3/4 cup prepared yellow mustard
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
0/5 (0 Votes)

FAJITA SEASONING

FAJITA SEASONING

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FAJITAS SEASONING

  • 4 TBSP CORNSTARCH
  • 4 TSP SALT
  • 2 TBSP PAPRIKA
  • 4 TSP SUGAR
  • 3 TSP WYLERS CHICKEN GRANULES
  • 2 TSP ONION POWDER
  • 1 TSP CAYENNE PEPPER
  • 1 TSP CUMIN
0/5 (0 Votes)