from Old Carolina Barbecue Co., Canton, OH
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...
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
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...
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...
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
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
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
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
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...
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
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