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Fry until clear:

Add and mix in:

1 medium onion, diced

1/2 cup ketchup

Tear into small pieces:

1/2 cup water

4 slices bread (whole wheat is OK)

1 egg, slightly beaten

Mix the above into:

1/2 teaspoon salt

1 or 1 ½ pounds ground beef

1/2 teaspoon celery salt

1/2 teaspoon pepper

1 tablespoon Worcestershire sauce

Shape into a loaf, or put into a loaf pan, and bake at 350 degrees for one hour.
Or put into muffin tins and bake for 45 minutes.

Optional glaze:

Mix some ketchup, brown sugar, and Worcestershire sauce and spread over top 15 minutes before done.


1 Cup Red Wine Vinegar

1 t. pepper

½ Cup soy sauce

1 t. salt

1/3 cup oil

1 T. Worcestershire sauce

¼ c. brown sugar

Garlic (optional)

¼ c. catsup

6 – 10 # beef

1/3 -1/2 c. coarse chopped onion

Put beef and marinade in zip-lock bag. Refrigerate 2 – 12 hours turning occasional


1 cup very strong coffee

½ c. white wine

1/3 cup chopped onion or 3 cloves chopped garlic

1/2 cup orange juice or ¼ c. orange juice concentrate

½ cup soy sauce

¼ cup brown sugar or molasses

1 tsp pepper

Put beef and marinade in zip-lock bag. Refrigerate 2 – 12 hours turning occasional

MOLE MARINADE (can be used with fajita beef)

½ Cup soy sauce

1 t. pepper

1/3 cup oil

4 t. cocoa powder

2 T. brown sugar

1 ½ t. dried oregano

2 – 4 garlic cloves, minced

2 to 4 minced adobo chilies in adobo sauce

Set aside ¼ cup of the marinade and mix with 2 T lime juice for sauce after steak is grilled.

Put beef and marinade in zip-lock bag.
Marinate for 1 hour depending on thickness of steaks.

Can be used on cube steak and can be cooked on a George Foreman grill.


Preheat oven to 400 – 450 degrees

Place marinated tenderloin uncovered on a baking rack
 Roast 5 minutes per pound, not to exceed 25 minutes
Meat should be very rare in the middle and well done on the ends


4# beef tenderloin, trimmed

Combine and pat on all sides of beef:

Combine and brush on all sides of beef:

1 T. freshly ground black pepper

2 T. Dijon mustard

1 T. dried leaf oregano, crushed

1 T. olive oil

1 T. dried leaf thyme, crushed

1 T. finely snipped chives

2 cloves garlic, minced

1 t. salt

Preheat oven to 425 degrees

Place tenderloin on a rack in a large shallow roasting pan;
let stand at room temperature for 30 minutes.
Place in oven about 45 minutes or until internal thermometer registers 140 degrees
for rare meat.
Remove from oven, let stand for 45 minutes, then wrap and chill.

Before serving allow tenderloin to stand at room temperature for 2 hours.

Slice roast and serve with Mustard Sauce Serves 12


½ c. mayonnaise

1 T. white wine vinegar

½ c. sour cream

1 T. snipped chives

¼ c. Dijon mustard

1 t. Worcestershire sauce

Combine ingredients, cover and chill. Serve over room temperature, sliced  tenderloin


Coat tenderloin with:

1 t. cumin

1 ½ t, Kosher salt

1 t. pepper

Wrap with plastic wrap and refrigerate. Bring to room temperature before cooking.

Brown the outside of the beef, in hot skillet or charcoal grill, turning to get all sides,
 then let it rest for 15 minutes.

Put in 250 degree oven until meat is 135 degrees, or cook on charcoal grill over indirect heat. Wrap in foil and let rest 30 minutes.


Unwrap meat and dry age on rack in refrigerate for 3 to 7 days. I usually cover with a towel. Set out of refrigerator and let it warm up 1 hour before cooking. After seasoning, cook uncovered at 325 degrees for 15 minutes per pound. Internal temp should be 130 degrees for medium rare. Then let rest for 20 minutes to one hour.

Seasoning options:

1)      Oil lightly and use Kosher salt and black pepper.

2)      Season with crushed bay leaves, 3 leaves per 6 pounds, onion salt, celery salt, garlic salt, and pepper.

3)      For 16 pound roast- salt and pepper and then cover with this paste – 2 sticks butter, 1 head garlic, 1 cup prepared horseradish, 3/8 cup thyme, 3 Tbs rosemary, 3Tbs sage.


1)      Coarsely grind 2 parts coffee beans/1 part peppercorns.

2)      Rub into steak and roast before cooking.


Can use Baby Back or Spare Ribs. Baby Back are trendy and delicious, spareribs are meatier and much cheaper.

1)      Pull off the membrane covering the bone side of the slab. I use a paper towel to grip the membrane.

2)      Sprinkle the slab liberally on both sides with a dry rub, I use Head Country brand. Rub the seasoning in to the meat. Let it set for an hour or more. You may want to wrap with plastic wrap and refrigerate.

3)      Place over indirect heat bone side down and do not turn. Close the lid to the smoker and place wet wood chunks on the charcoal to produce the smoke.

4)      Depending on how hot the fire is it will take approximately 45 minutes for babyback ribs and 90 minutes for the spareribs.

5)      Tent loosely with foil and let sit at least 15 minutes after taking from the fire.


You can use either bone-in or boneless pork butt ( really pork shoulder). I prefer bone-in.

Rub generously with a barbeque rub, I use Head Country, and let it set for at least an hour.

I then cook over indirect heat on the smoker. The first hour I place the meat on the grill and add wood chips for smoke. I then place it in a foil pan and cover tightly with foil and cook over low heat for 4 or 5 more hours.

The pan will be ½ full of liquid when the meat is fully cooked. Let it rest for 20 minutes then pull (shred) the meat while it is still warm.

I sometimes cook 4 or 5 butts, 40 pounds, at the same time for parties.


4 - 5 pounds beef in one inch chunks
Put into crock pot, slow cooker, or dutch oven.
Add salt & 1/4 cup water. Cook for 4 - 5 hours.
When meat begins to break up (4 - 5 hours) shred and add BBQ sauce.
Continue to cook 1 - 2 more hours. Can make ahead and reheat.

BBQ Sauce:

1 cup (8 oz.) catsup

1/4 cup Worchestershire

1 cup Head Country BBQ sauce.

1/3 cup brown sugar

1 T. liquid smoke

Can be served on small buns with Head Country BBQ sauce or used as a main dish.

Makes about 20 sandwiches or will feed about 12 people as an entree.


20 pounds beef, 1 inch chunks
(Makes enough sandwiches for 75 people and enough for a main serving for about 50.

Add salt & water as needed. 
When meat begins to break up (4 - 5 hours) shred and add BBQ sauce

Continue to cook 1 – 2 more hours.


1/2 gallon catsup

1 pound brown sugar

1 cup Worcestershire

1/4 cup liquid smoke

1 quart BBQ sauce

Serve on small buns with Head Country BBQ sauce or use as meat dish.

Cook in an electric roaster.



Fry ½ onion in 1 Tablespoon butter until onion is clear:

Add and bring to a boil:

½ teaspoon pepper

1 Tablespoon liquid smoke

4 teaspoons sugar

3 Tablespoons vinegar

1 teaspoon mustard

¾ cup water

1 teaspoon paprika

4 teaspoons Worcestershire

1 ½ teaspoon salt

¼ cup brown sugar

½ cup catsup

Lightly flour chicken pieces and quickly brown in skillet.

Place in small baking pan and pour on sauce.

Cover and bake 325 about 30 minutes. Turn chicken and bake 15 minutes uncovered.


3 pounds turkey fillets or chicken breasts or pork tenderloins, trimmed

Roasted Pineapple Salsa (see next recipe)


1 T. Ancho chile powder

2 T. chopped fresh oregano (or 1T. dried Mexican oregano

2 T. pureed Chipolte Peppers en Adobo Sauce

½ t. ground cumin

3 T. Chimayo chile powder (or any chile powder)

2/3 cup freshly squeezed lime juice (and/OJ and zest)

¼ cup finely minced onions

2 T. extra virgin olive oil

I T. minced garlic

1/3 cup white wine

½ cup coarsely chopped cilantro

1 t. salt

Rinse fillets and pat dry. Place in large sealable baggie. Combine all marinade ingredients and pour over meat. Turn to coat thoroughly. Refrigerate up to 2 hours.

Allow meat to return to room temperature before cooking. Remove from marinade and scrape off any excess marinade. Pour marinade into small saucepan and simmer on low heat for 3 minutes.

Grill or broil meat 5 – 6 minutes per side, or until done, brushing occasionally with marinade. Slice meat into medallions. Spoon a few T. of reduced marinade on individual serving plates and fan out the medallions on top. Serve with the Roasted Pineapple Salsa.


2 cups fresh pineapple, charred

1 T. white wine vinegar

1 red bell pepper, charred and diced

1 t. olive oil

½ cup red onion, charred and minced

1 t. hot sauce

2 T. jalapeno chiles, charred and minced

1 t. salt

½ cup cilantro, chopped

Peel, core and slice the pineapple into ¼ inch slices and grill until browned on both sides. Dice pineapple.

Cut red bell pepper into chunks or strips and grill on both sides until charred. Dice red bell pepper.

Slice red onion and grill on both sides till charred. Mince red onion.

Cut jalapeno peppers into strips and grill on both sides till charred. Mince Jalapeno peppers.

Chop fresh cilantro

Mix all of the ingredients together and stir well to combine. Serve as soon as possible as the brightness of the colors tends to fade with time.  Note: May put dried Chipolte spice on pineapple before it gets cool.

Curried Chicken Salad

3 whole chicken breasts, bone-in, skin-on

3 tablespoons curry powder

Olive oil

1 cup medium-diced celery (2 large stalks)

Kosher salt and freshly ground black pepper

¼ c. chopped scallions, green & white (2 scallions)

1 ½ cups Hellman’s mayonnaise

¼ cup raisins

1/3 cup dry white wine

1 cup whole roasted, salted cashews

¼ cup Major Grey’s chutney

Preheat oven to 350 degrees.

Place chicken breasts on sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper, Roast for 35 - 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones. Discard the skin and dice the chicken into large bite size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

From Food  Barefoot Contessa

From Mona: Substitute grapes for raisins and less celery. Also this made about twice too much dressing.


Brine pork for 4 hours in:

Fruit Stuffing—Mix together:

1 c. salt

2 c. dried apricot

½ c. sugar

1 c. dried cranberries

1 gallon of water

½ c. chopped toasted walnuts or pecans

(Make more brine if necessary to cover pork)

1/8 t. cayenne pepper

Rinse, dry, butterfly and add fruit stuffing:

¼ c. crystallized ginger thinly sliced

Cover with thin slices of:

½ c. golden raisins

¾ c. brie cheese

¼ c. brown sugar

Roll up pork loin, fasten with skewers and tie with string.

Pat dry, rub with 1 T. oil and salt and pepper.

Cook approximately 15 minutes per pound for 4 – 6# roast.

Charcoal over indirect heat or roast in oven at 350. Internal temperature of 170 for well done or 165 for medium.


Catsup, Horseradish, Salt, Lemon juice, Worcestershire (optional


Brine Instructions for turkey, chicken, or pork loin. This will definitely increase the juices of the meat. I use this when grilling or roasting chickens.

Mix up enough solution to cover meat and refrigerate while brining.

1 cup salt per 1 gallon water for 4 hours, or ½ cup salt per 1 gallon water for overnight soak. If using Morton Kosher salt use 1 ½ times as much as regular salt.

You can add ½ as much sugar as the salt to get a slightly sweet taste.

You can substitute apple juice for ½ the water and add brown sugar and cloves for seasoning. When I have used this with turkey it has tended to get too brown.