hickory

1 1/2 cups walnut halves 1 tbsp. butter or margarine, melted 1/4 tsp. hickory-smoked salt 1/4 tsp. salt 1/4 cup shredded Parmesan cheese Heat oven to 350F. Spread nuts in shallow baking pan; bake 10 minutes. Mix butter and salt; toss lightly with walnuts. Sprinkle cheese over top; stir. Bake 3...

from Old Carolina Barbecue Co., Canton, OH 8-10 servings Not everybody wants to stoke the charcoal grill in winter, but our taste for barbecue knows no season. This winter idea, from Old Carolina Barbecue Co. in Canton, OH hits the right notes anytime and translates handily to the demands...

8 Jumbo size wieners, cut into 1/8 to 1/4 inch slices 2 teaspoons vegetable oil 3 (11-1/2 oz.) can condensed bean with bacon soup 3 and 3/4 cups of water 2 (15 oz.) can dark red kidney beans, rinsed & drained 3 teaspoons minced dried onion flakes 1/8 teaspoon, plus 1/16 teaspoon black...

Chicken Marinade: 3 cups water 1 tablespoon salt 1/2 teaspoon garlic powder 1/4 teaspoon liquid hickory smoke 2 chicken breasts, pounded flat (1/2-inch thick) oil ground black pepper Balsamic Vinaigrette: 1/4 cup red wine vinegar 3 tablespoons granulated sugar 3 tablespoons honey 1...

Rib Rub: 2 cups packed light brown sugar 1 cup kosher salt 3/4 cup sugar 1/2 cup garlic seasoning 1/4 cup chili powder 1/4 cup lemon pepper 1/4 teaspoon onion salt 1/4 cup celery salt 2 tablespoons coarse ground black pepper 2 tablespoons whole celery seeds 1 teaspoon crushed cloves 1 tablespoon...

Once the charcoal is lit and the aluminum pan and smoke box are in place: Place the chicken on the grill above the aluminum drip-pan AWAY from the heat area. Cover the grill and let the chicken cook/smoke for 1 1/2 hours, uncovering to turn the meat every 30 minutes (WITHOUT opening the grill...

Ingredients 2 lbs boneless skinless chicken strips 2 3/4 c Flour 1/2 tsp Salt 1 tsp Fresh Ground Pepper 1 C Buttermilk Vegetable Oil (for deep frying) Mix flour, salt and pepper in bowl and set aside. Place buttermilk in separate bowl. Heat oil for frying and dip chicken strips in flour...

Ingredients 1/4 cup Cajun spice mix 2 teaspoons black pepper 8 chicken thighs, bone-in* 1 large white onion, Vidalia if available, peeled and sliced into 4 - 5 thick slices 1 package (12 ounces) mixed lettuce 1/2 cup grape or cherry tomatoes, halved 1/2 cup baby carrots, cut in quarters...

6 to 8 lb. boneless pork butt, tied Rub 1 cup Kosher salt 1 cup course ground black pepper 1 cup paprika (sweet Hungarian is best) 2 cups hickory wood chips 1 cup apple wood chips Hog Sauce: 2 large onions, chopped 3 tablespoons vegetable oil 1 tablespoon paprika 1 tablespoons chili powder 1...

6 to 8 lb. boneless pork butt, tied Rub 1 cup Kosher salt 1 cup course ground black pepper 1 cup paprika (sweet Hungarian is best) 2 cups hickory wood chips 1 cup apple wood chips Hog Sauce: 2 large onions, chopped 3 tablespoons vegetable oil 1 tablespoon paprika 1 tablespoons chili...

Marinated Cabbage 2 tablespoons white vinegar 1 tablespoon granulated sugar 4 cups thinly-sliced cabbage 4 cups hickory smoking chips Spice Rub 2 tablespoons kosher salt 2 teaspoons cracked black pepper 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon ground sage 1/2 teaspoon...

4 pork baby-back racks of ribs SAUCE 1 1/2 cups water 1 cup white vinegar 1/2 cup tomato paste 1 tablespoon yellow mustard 2/3 cup dark brown sugar, packed 1 teaspoon hickory flavoring liquid smoke 1 1/2 teaspoons salt 1/2 teaspoon onion powder 1/4 teaspoon garlic...

14 cup Dried Onions Reconstitute in 1/4 cup hot Water 24 Oz-Jar Great Northern Beans 1 cup Hunt's Ketchup 1/2 cup Open Pit Hickory Flavored Bbq Sauce 1 lg Can Baked Beans While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern...

14 cup Dry chopped onions; reconstitute in 1/4 c hot water 5 minutes 24 oz Jar great northern beans, drain, rinse and drain 28 oz Can Campbell's Pork & Beans 1 cup Hunt's Ketchup 1/2 cup Open Pit hickory flavored -BBQ sauce 3 slices Boiled ham; chopped fine *While onions are softening...

1 small beaver (20 lbs.), cleaned and skinned, cut into serving pieces, strips or cubes 6 slices bacon 1 tsp. seasoning salt Remove fat from beaver and soak overnight in cold water. Drain. Cook in small amount of water until tender, then fry with bacon and seasoning salt. Variation...

5 lb. hamburger or venison mixed with beef tallow 6 tsp. curing salt (or pickling salt) 2.5 tsp. mustard seed 2.5 tsp. coarse ground pepper 2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used) 1 tsp. hickory smoke salt (Some liquid smoke may be used) First day: Mix in a large...

1 15 lb (6.8 kg) (or so) thawed whole turkey 2 cups (475 ml) non-iodized salt 6 cups (1425 ml) brown sugar 6 bay leaves 1 tbsp (15 ml) whole pepper corns 4 cups (950 ml) hardwood or fruitwood chips for smoking Make Brine: Mix salt, brown sugar and spices with 6 quarts (5675 ml) water...

2 oz. butter 4 oz. celery, chopped 4 oz. vidalia onions, pared, chopped 1/2 qt. of chicken stock 6 ears of corn (hickory smoked) salt and pepper, to taste 1 bouquet garni 2 tbsp. Dessaux mustard 1-1/2 cups heavy cream roux (butter and flour), as needed chives, chopped, as needed bacon bits...

12 oz. pheasant breast, boneless 4 oz. honey brine Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. Combine 4 oz. hickory chips and 2 oz. tea leaves; place in smoking pan. Heat to smoking. Place...

2 l/2 to 3 pounds skirt steak, cut into -inch sections Nonstick cooking spray 1 large onion (about 1 pound), peeled, halved, and cut into thin slices 2 large heavy sweet red peppers, stemmed, cored, and cut into julienne strips 1/2 teaspoon salt 1 cup tomato-based bottled hot salsa 1/2 C...