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Recipes
ORANGE JUICE CURE IV
By Beefman-2
HOLIDAY HAM CURE
- 1 GAL ORANGE JUICE
- 3 OZ INSTA CURE # 1
- 1/4 CUP HONEY
- 1 CUP BROWN SUGAR
- 2 TBSP ALLSPICE CRUSHED
- 3 TBSP BLACK PEPPER
- 2 TBSP ONION POWDER
- 2 TSP GROUND CLOVES
TNT SMOKED CHICKEN
By Beefman-2
DELICIOUS SMOKED CHICKEN
- 1 - 4 WHOLE CHICKENS CLEANED
- TNT RUB
- 4 TBSP GROUND MUSTARD
- 3 TBSP PAPRIKA
- 3 TBSP CHILI POWDER
- 3 TBSP MSG
- 2 TBSP SALT
- 2 TBSP GARLIC POWDER
- 2 TBSP BLACK PEPPER
- 2 TBSP WYLERS CHICKEN GRANULES
- 2 TBSP CELERY SALT
- 1 TBSP ONION POWDER
- 1 TBSP CAYENNE POWDER
- 1 TBSP CHIPOTLE CHILI POWDER
- 1 TBSP GROUND OREGANO
- 1 TBSP GROUND THYME
BEEFMAN MAHATTAN CLAM CHOWDER
By Beefman-2
A MANHATTAN CLAM CHOWDER
- 1 ( 51 OZ CAN JUICE REMOVED AND SET ASIDE) MINCED CLAMS
- 15 OZ TOMATO PASTE
- 4 CUP POTATOES 1/2 INCH CUBED
- 4 CUP CARROTS DICED
- 4 CUP STALK CELERY DICED
- 2 CUP DICED ONION ( OR 2 MEDIUM ONIONS )
- 1/4 CUP BUTTER
- 1 CUP WHITE WINE
- 2 GARLIC CLOVES MINCED
- TO TASTE
- GROUND PEPPER
- GROUND MUSTARD
Spicy Dr. Pepper Shredded Pork
By Beefman-2
Preheat oven to 300 degrees
- 1 whole Large Onion
- 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
- Salt And Freshly Ground Black Pepper
- 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
- 2 cans Dr. Pepper
- 2 Tablespoons Brown Sugar
BBQ HONEY MOLASSES CHILI BBQ SAUCE
By Beefman-2
PLACE ALL INGREDIENTS INTO CROCK POT TURN ON HIGH, MIX THROUGHLY
- 18 OUNCE JAR HOY FONG CHILI GARLIC SAUCE
- 29 OUNCE CAN TOMATO SAUCE
- 2 - 12 OUNCE CANS BEER ( YOUR CHOICE )
- 1/4 CUP SOY SAUCE
- 1/4 CUP WORCESTERSHIRE SAUCE ( I USE LEA & PERRINS )
- 2 TBSP LIQUID SMOKE ( YOUR CHOICE I USED HICKORY )
- 2 CUP BROWN SUGAR
- 16 OUNCE HONEY MOLASSES ( 32 OUNCE GRANDMAS MOLASSES & 32 OUNCE SUN HARVEST ORANGE BLOSSOM HONEY )
CANADIAN BACON I
By Beefman-2
ANOTHER GOOD SMOKED CANADIAN BACON, GREAT FOR HAM SANDWICHES
- 10 TO 25 LB PORK LOIN
- HAM CURE I
- 3/4 TBSP/ LB MORTON TENDER QUICK
- 3/4 TSP / LB BROWN SUGAR
- 1 TSP / LB GARLIC POWDER
- 1 TSP / LB ONION POWDER
- 1 TSP / LB BLACK PEPPER
- RUB
- 1 CUP BROWN SUGAR PACKED
- 3 TBSP GROUND MUSTARD
- 1 TSP GROUND CLOVES
- 1 TSP NUTMEG
- 2 TSP BLACK PEPPER
SAVORY PORK LOIN
By Beefman-2
TASTY PORK LOIN
- 3 – 4 LBS PORK LOIN
- 1 1/2 TBSP FRESH ROSEMARY
- 2 TSP GARLIC SALT
- 1/2 TSP DRIED THYME
- 1/4 TSP BLACK PEPPER
- 1/2 TSP MARJORAM
AWESOME CHICKEN ENCHLADAS
By Beefman-2
AWESOME ENCHLADAS
- 2 LBS SKINLESS, BONELESS CHICKEN BREASTS
- 10.75 OUNCE CREAM OF CHICKEN SOUP
- 1 1/4 CUPS SOUR CREAM
- 1/4 TSP CHILI POWDER
- 1 TBSP BUTTER
- 1 SMALL ONION CHOPPED
- 1 - 4 OUNCE CAN CHOPPED GREEN CHILIES
- 1 - 1.25 OUNCE MILD TACO SEASONING
- 1 BUNCH GREEN ONIONS DIVIDED
- 1 CUP WATER
- 1 TSP LIME JUICE
- 1/2 TSP ONION POWDER
- 1/2 TSP GARLIC POWDER
- 3 CUPS CHEDDAR CHEESE SHREDDED DIVIDED
- 10 OUNCE ENCHILADA SAUCE
- 6 OUNCE SLICED BLACK OLIVES
SUNNY DELIGHT CANADIAN BACON
By Beefman-2
SWEET ORANGE JUICE CURED CANADIAN BACON
- 10 - 15 LB PORK LOINS ( TYPICALLY 3 TO 5 LB EACH )
- 1 GALLON SUNNY DELIGHT ORANGE JUICE
- 3.5 OUNCE INSTA CURE #1 BY WEIGHT
- 1/3 CUP ORANGE BLOSSOM HONEY AND MOLASSES MIX
MEMPHIS SMOKED BABY BACK RIBS
By Beefman-2
MEMPHIS STYLE SMOKED BABY BACK RIBS
- 6 RACKS BABY BACK RIBS
- MEMPHIS RB
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup mild chili powder (use medium or hot to kick up the heat)
- 3 tablespoons salt
- 3 tablespoons black pepper
- 2 tablespoons onion powder
- 2 tablespoons celery seeds
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 3 teaspoons cumin
- 2 teaspoons dry mustard
- 2 teaspoons ground coriander
- 2 teaspoons ground allspice