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Fabricante : Hasty-Bake Arquivo Tamanho: 3.51 mb Arquivo Nome : Língua de Ensino:

If you are going to baste the ribs, mix together the ingredients in a saucepan and warm over low heat. Cook the ribs on your Hasty-Bake for 3 to 5 hours, turning and basting them with the mop about once an hour. When ready, the meat should be well-done and pulling away from the bones. Allow to sit for 10 minutes before slicing into individual ribs. Pork Pork The Renowned Mr. Brown (Smoke & Spice) 6 to 8 pound Boston butt SOUTHERN SUCCOR RUB 1.4 cup ground black pepper 1.4 cup paprika 1.4 cup turbinado sugar 2 Tablespoons salt 2 teaspoons dry mustard 1 teaspoon cayenne SOUTHERN SOP (OPTIONAL) Remaining Southern Succor Rub 2 cups cider vinegar 1 cup water 3 Tablespoons ground black pepper 2 Tablespoons salt 1 Tablespoon Worcestershire sauce 1 Tablespoon paprika 1 Tablespoon cayenne The night before you plan to barbecue combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag and refrigerate overnight. Remove the pork from the refrigerator. Pat down with another coating of rub. Let the pork sit at room temperature for about 45 minutes. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals) bringing the temperature to 200 to 220.F. If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm over low heat. Cook the pork on your Hasty-Bake for about 11. 2 hours per pound, or until the internal temperature reaches 180.F. Mop the pork about once an hour. Remove the pork from the grill and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. For a real Southern treat, top your pulled pork sandwich with slaw and vinegar sauce, squishing the bun together so that the meat juices and sauce mingle: CAROLINA SANDWICH SLAW 2 cups chopped cabbage 2 Tablespoons minced onion 2 Tablespoons white vinegar 11.2 Tablespoons mayonnaise 2 teaspoons sugar 1.4 teaspoon salt Generous grinding of black pepper Mix all ingredients together in a bowl and refrigerate, covered, for at least 30 minutes before serving. VAUNTED VINEGAR SAUCE 1 cup white vinegar 1 Tablespoon sugar 1 teaspoon salt 1.2 teaspoon freshly ground black pepper 1.2 teaspoon cayenne or hot red pepper flakes Combine all the ingredients in a bowl and stir until the sugar dissolves. Down-Home Barbecue Sauce (Paul Kirk’s Championship Barbecue Sauces) This sauce is great, warm or chilled, as a finishing or dipping sauce for pork of any kind (it’s also good on chicken). 2 Tablespoons chili powder 2 Tablespoons black pepper 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon salt 1.2 teaspoon cayenne 1 32-ounce bottle of ketchup] 1.2 cup prepared yellow mustard 1.2 cup cider vinegar 1 cup brown sugar 2 Tablespoons Worcestershire sauce 2 Tablespoons soy sauce 1 Tablespoon liquid smoke Combine the chili powder, black pepper, cinnamon, allspice, salt, and cayenne in a nonreactive saucepan. Blend in the ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, soy sauce, and liquid smoke. Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally. This sauce will keep for several weeks in an airtight jar in the refrigerator. Owner’s Guide & Instruction Manual Fish Fish Jalapeno-Lime Shrimp (Smoke & Spice) 1 pound large shrimp, peeled and deveined JALAPENO-LIME MARINADE 1.3 cup pickled jalapeno slices 1.4 cup pickling liquid from jar or can of pickled jalapenos Juice of 2 limes 4 Tablespoons corn oil, preferably unrefined 3 Tablespoons minced fresh cilantro 4 green onions, sliced 3 garlic cloves, minced JALAPENO-LIME MOP Remaining Jalapeno-Lime Marinade 1.2 cup seafood or chicken stock Juice of 1 lime Slices of fresh red jalapeno or other red chile, for garnish (optional). Puree the marinade ingredients in a food processor or blender. Place the shrimp in a shallow, nonreactive dish or plastic bag. Pour the marinade over the shrimp and let the shrimp marinate at room temperature for 30 to 40 minutes. Prepare your Hasty-Bake for barbecuing, bringing the temperature to 180 to 200.F. Drain the shrimp from the marinade, pouring the marinade into a saucepan. Add the stock and additional lime juice to the remaining marinade for the mop. Bring the liquid to a vigorous boil over high heat and boil for several minutes. Keep the mop warm over low heat. Place the shrimp on a small grill rack and baste liberally with the mop. Transfer the shrimp to the smoker and place away from the fire (make sure to have your heat deflector in place over the coals). The shrimp should cook in approximately 25 minutes, but watch them carefully. They are ready when opaque, slightly firm, and lightly pink on the exterior. Remove the shrimp from the grill and mop them heavily again. Place the shrimp on a platter, scatter the red chiles over them, if you wish, and serve. T-Shirt Fish Go fishing and get lucky eno...

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