Guest guest Posted April 3, 2002 Report Share Posted April 3, 2002 Eastern North Carolina Barbeque Sauce Makes 2 quarts Ingredients 2 quarts cider vinegar 1/4 cup salt 2 tablespoons crushed red pepper 3 tablespoons red pepper flakes 1 cup light brown sugar 1 tablespoon hot pepper sauce Directions 1. In a large bowl, mix together cider vinegar, salt, crushed red pepper, red pepper flakes, light brown sugar and hot pepper sauce. Allow the mixture to stand covered at least 3 hours before serving on meat. _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com RE: SMOKED TURKEY LEG RECIPE The smoked turkey legs at Disney World are purchased from a major distributor, presoaked and frozen, then thawed and warmed and they are delicious. But nothing like you can prepare yourself, very easily. your friends and family will suggest that you go into the business if you will follow the following easy recipe: Turkey Leg Prep: 1. Purchase a "Mr. Smoker" or similar cone shaped smoker. ($39.00) at Wal-Mart. 2. Purchase the largest fresh (not frozen) turkey legs that you can find. 3. Rinse the turkey legs with cool tap water and pat dry. 4. Spread turkey legs with a generous coating of your favorite margarine, I use Promise, due to my high cholesterol. 5. Shake a generous covering of Lowry's Season salt on the margarine spread turkey legs. 6. Now the fun part...pick up each leg and rub the seasoning & margarine into the skin. 7. Put the turkey legs in a pan, wash your hands and refrigerate the legs overnight. Drip Pan - This is really the secret! In your smokers drip pan, place: 1- apple quartered 1- onion quartered 1- orange quartered 2- stalks celery 4- whole garlic cloves 1- 12oz bottle of cheap beer 1- 12oz bottle apple cider Let drip pan set over night If you don't have access to any mesquite, hickory or pecan wood, then purchase a bag of mesquite or hickory at your favorite grocery store. my favorite is pecan, but for us smokers, this is almost like getting into politics. So try different wood and decide for yourself. Anyway, in the bottom pan of your smoker, place a sheet of foil and punch a hole in the center for air flow. Pour in a 10# bag of Kingsford briquettes. Please don't use a cheap store brand. this is very important. Go to bed. 6 am. - get up - get up Set your turkey legs out. Take several large chips of whatever wood you selected and soak them in water. Squirt a generous amount of charcoal lighter on the bricketts in your smoker. Wait at least 2 minutes- then light the fire. Let the fire burn down until the flames have stopped. Now..get ready to move..... Lay your soaked wood chips on top of the hot coals. lay 4 or 5 large bay leaves on top of the wood chips, set a whole garlic clove on top of each bay leaf. Set the drip pan in place. Fill the drip pan to the top with Hot Water. Now, depending on how many turkey legs that you want to smoke, set the first grill on top of the drip pan and lay turkey legs on the grill..Don't let any leg touch. Then place the top grill in place and lay turkey legs as on bottom grill. If your only have enough legs for one grill, ten put them all on the top grill. Put the top, securely on the smoker and go away. Do not touch....Do not Peep..Until "5" hours after you secure the lid. If it is cool outside you can open the fire door after 4 hours & stir the fire...that's all though. I promise, you will be a hero. This seems involved but, it's really easy. Try it step by step & let me know how you made out. Charlie ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ posts "Elvee O'Kelley" Pie Double-crust Pear Pie 1/4 cup firm packed brown sugar 1 Tbsp all-purpose flour 1/2 tsp ground cinnamon dash of salt 12 medium pears - peeled, cored and coarsely chopped (about 8 cups) 1/2 cup all-purpose flour 1 tsp lemon juice 1/4 cup butter 3/4 cup firmly packed brown sugar Combine 1/4 cup brown sugar, 1 Tbsp flour, cinnamon, and salt in a large bowl. Stir well. Add pears, tossing lightly to coat evenly. Spoon into pie shell. Combine 1/2 cup flour, lemon juice, butter, and 3/4 cup brown sugar. Mix well and sprinkle over pears. Put top crust over fruit and trim edges, then seal and flute. Cut slits in several places. Bake 350 degrees for 1 hour. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chicken and Sausage Jambalaya Ingredient List 3 cups chicken breasts 1 pound smoked pure pork sausage 2 large onions 1 large bell pepper 2 cloves of garlic 1/2 bunch green onions 2 8 ounce cans tomato sauce 1 can stewed whole tomatoes (Rotel) 2 cups raw rice salt, cayenne pepper, black pepper 2 tablespoons butter water Directions Cut chicken up into bite size pieces. Season with salt, cayenne pepper, and black pepper. Brown chicken in pot with melted butter. Remove chicken. Chop onions and bell pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato sauce and stewed tomatoes. Simmer 15 minutes. Add chicken and sausage cut into bite size pieces. Cook until chicken is tender. Add raw rice and chopped green onions. Stir ingredients thoroughly. Add enough water to cover ingredients by about 1-inch. Bring to a boil. Cover and cook on low heat for 30 minutes or until rice is tender. Pork meat can be substituted for the chicken. ----- Legendary Jambalaya Voted Top 10 at 1997 & 1998 Taste of Chicago (Makes 4-6 entree portions) Ingredients 2 chicken breasts (6 ounces each), boneless & skinless 12 ounces smoked andouille or keilbasa sausage 2 tablespoons peanut oil 1 medium onion, diced 2 stalks celery, diced 1 small clove garlic, minced 1 small bell pepper, diced 1 (28-ounce) can diced, peeled tomatoes 1/2 teaspoon TABASCO® sauce 1 teaspoon Worcestershire sauce 1 teaspoon filé gumbo powder 1 tablespoon Cajun spice blend Directions 1. Heat a large, heavy dry pan over high heat. 2. Slice sausage into bite sized pieces and brown. Remove sausage from pan with slotted spoon and reserve drippings for next step. 3. Wash chicken thoroughly, cut into half-inch cubes and brown in remaining oil. 4. Return sausage to pan and add onion, celery, garlic and peppers. Sauté until vegetables are cooked through. 5. Add liquid ingredients, including tomatoes and their juice. Stir to combine. 6. Add filé gumbo powder and Cajun spice and simmer over low heat for at least an hour. 7. Season to taste with TABASCO®. Serve with cooked rice. Chef's Notes: You may add 8-10 ounces of peeled & deveined shrimp to this recipe to make seafood jambalay ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ posts "Elvee O'Kelley" Macaroni Four Cheese Macaroni Ingredients 4 cups Elbow macaroni, uncooked 1/4 cup Butter 1/4 cup All purpose flour 2-1/2 cups Milk 1 cup Shredded provolone cheese 1 cup Shredded cheddar cheese 1 teaspoon Dry mustard 1 teaspoon Salt Dash ground pepper 1 cup Mozzarella cheese, diced 1/2 cup Parmesan cheese 1 teaspoon Paprika Directions 1. Cook macaroni according to package directions until al dente. 2. Drain. 3. Preheat oven to 350 degrees. 4. Butter a two quart casserole dish. 5. Melt butter in a saucepan; 6. Stir in flour. 7. Slowly whisk in milk and bring to a boil; cook stirring until sauce thickens. 8. Add provolone, cheddar, mustard, salt and pepper. 9. Stir until cheese melts. 10. Combine sauce and cooked macaroni. 11. Stir in Mozzarella cheese. 12. Turn into buttered casserole. 13. Top with Parmesan cheese and sprinkle with paprika. 14. Bake 30 to 40 minutes or until bubbly and top is browned. 15. Cut into serving sections or spoon out. 16. Garnish with parsley or julienned raw vegetables (optional). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ann stewed tomatoes Willie Two cans tomatoes one teaspoon garlic powder One tablespoon sugar One forth cup chopped green pepper One forth cup chopped onion One forth cup chopped celery One teaspoon salt One teaspoon pepper One forth cup butter Put all ingredients in a baking dish and add two cups croutons or cubed bread to the top. Bake in 359 oven until the bread crumbs are toasted. The butter will come to the top and soak into the bread cubes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ posts "Elvee O'Kelley" Bar-b-que Sauce Eastern North Carolina Barbeque Sauce Makes 2 quarts Ingredients 2 quarts cider vinegar 1/4 cup salt 2 tablespoons crushed red pepper 3 tablespoons red pepper flakes 1 cup light brown sugar 1 tablespoon hot pepper sauce Directions 1. In a large bowl, mix together cider vinegar, salt, crushed red pepper, red pepper flakes, light brown sugar and hot pepper sauce. Allow the mixture to stand covered at least 3 hours before serving on meat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ posts "Elvee O'Kelley" Beef & Cabbage Corned Beef and Cabbage Makes 5 servings Ingredients 1 corned beef brisket with spice packet 10 potatoes 5 carrots 1 large head cabbage, cut into small wedges Directions 1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. 2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. 3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "L Clay" Sweet Potato Casserole Sweet Potato Casserole 6 to 8 medium yams or sweet potatoes 1/2 cup Butter Flavor Crisco 1/2 cup sugar 2 eggs 1 can (12 oz) frozen orang juice concentrate, thawed, or fresh orange juice 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup raisins (optional) 1/2 cup miniature marshmallows 1. Heat oven to 350 degreees. gease 2 quart casserole or baking dish with Butter Flavor Crisco 2. Boil yams in skins until tender. Peel. Mash. 3. Combine yams, Butter Flavor Crisco, sugar and eggs in large bowl. Beat with hand mixer to blend, adding as much orange juice needed for good consistency. Stir in cinnamon and nutmeg. Beat 2 minutes. Stir in raisins (optional). Transfer to casserol. Sprinkle with marshmallows over top. 4. Bake at 350 degrees for 30 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "L Clay" 5 Cheese Macaroni and Cheese Macaroni and Cheese 1 Tablespoon vegetable oil 1 pound elbow macaroni 8 tablespoons (1 stick) plus 1 tablespoon butter 1/2 cup (2oz) shredded mild cheddar cheese 1/2 cup (2 oz) shredded sharp cheddar cheese 1/2 cup (2 oz) shredded muenster cheese 1/2 cup (2 oz) shredded Monterey Jack cheese 2 cups half-and half 1 cup (8 oz) Velveeta, cut into small cubes 2 large eggs, lightly beaten 1/4 teaspoon seasoned salt 1/8 teaspoon freshly ground black pepper 1. Preheat the ove to 350 degrees. Lightly butter a two-and- a- half quart casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about seven minutes. Do not overcook. Drain well. Return to the cooking pot. 2. In a small saucepan, melt eight tablespoons fo the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar and Monterey Jack cheeses. To the macaroni, add the mil, one and a half cups of the shredded chese, the cubed velveeta and then the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining half cup of cheese and dot with the remaining tablespoon of butter. 3. Bake until bubbling around the edges, about 35 minutes. Serve hot. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ posts "Elvee O'Kelley" Chicken Buttermilk Fried Chicken Bathing chicken in buttermilk is an old Southern trick that dates back to the early French and English practice of marinating chicken in a tenderizing acid. It accomplishes several things at once. Not only does it tenderize the bird, it enhances the flavor and reacts with the flour coating to make an exceptionally crispy breading. This is an ideal chicken for picnics or family gatherings where you will be serving everything cold, because the outer skin stays crisp long after the bird cools to room temperature. 1 frying chicken, weighing no more than 3 pounds, cut up for frying 2 cups buttermilk or plain all-natural yogurt, stirred until creamy 3 cups all-purpose flour 1 tablespoon salt 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper, optional Lard, peanut or vegetable oil, for frying 1. Wash the chicken and pat dry. Put the chicken pieces in a large nonreactive glass or stainless steel bowl. Pour the buttermilk or yogurt over the chicken and turn the pieces until all are coated and submerged in the liquid. Let marinate for 1 hour, refrigerated. 2. Combine the flour, salt, pepper, and cayenne, if using, in a paper or large zip lock plastic bag. Close the top and shake until the seasonings are well distributed. 3. If you plan to serve the chicken hot, preheat the oven to 150*F (60*C) or warm setting. Fit a wire cooling rack on a cookie sheet and set aside. Fill a 14-inch diameter, deep cast-iron skillet with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375*F (190*C), hot but not smoking. 4. Beginning with the dark meat, lift the chicken out of the marinade, allowing the excess to flow back into the bowl and drop them into the bag with the seasoned flour. Close the top and shake until the chicken is well coated. Lift them out of the flour, shake off the excess, and slip them into the pan. Repeat until all the pieces are coated and in the pan. Fry until the outside is well sealed and beginning to brown, turning the chicken once, 3 to 4 minutes. Reduce the heat to medium and continue frying, maintaining the fat temperature at 325*F (160*C), until the chicken is just cooked through and golden brown, 20 to 25 minutes for the thighs and drumsticks, 15 to 20 minutes for the breast meat and wings turning it halfway. 5. Remove the pieces as they are done, drain them well and transfer to the wire rack. If you want to serve it hot, keep the finished chicken in the warm oven. Serves 4. Quote Link to comment Share on other sites More sharing options...
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