|Cooking Apicius: Roman Recipes for Today|
|by Sally Grainger|
To accompany the new scholarly edition of Apicius (ISBN 1903018137), Sally Grainger has gathered, in one convenient volume, her modern interpretat...
Results 1 - 10 of 70 for how to smoke meat
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Sprinkle meat with creole seasoning. ... placed in water pan of smoker. Place meat on cooking rack and smoke until done; then use juice in pan as gravy.
Cook all with water, cool and pour over meat. Keep hams in this brine for 6 weeks. Then smoke in your outdoor smoker.
Mix the meat and cornstarch. Heat ... and when changes to brown, add the ... mayonnaise. This version is more spicy but still very quick to prepare. (Venezuela)
Combine first 8 ingredients in bowl, mixing well. Press into 4 x 8 inch loaf pan. Spread additional barbecue sauce over top of loaf. Top with bacon. ...
To make meat balls, combine all ... dissolved. Place meat balls in 13x9-inch baking pan. Pour on the sauce. Bake at 350 degrees for 1 hour. Makes 80 meat balls.
Mix all together and form meat balls. Pour the sauce of the meat balls and bake for one hour at 350 degrees.
Mix all ingredients ... top of the meat. Then put rest of meat on top to cover cheese. Mix ... meat loaf. Cover with foil and bake 1 hour at 325 degrees.
In a large ... cut strips of meat and enough Lawry's seasoned salt to cover meat. Pour liquid smoke also. Let sit ... counter. Keeps well. Serves: 5 people.
Place meat balls in a 9x13 inch pan. Mix sauce and pour over raw meat balls. Bake for 1 hour at 350 degrees.
Mix all first ... in single layer. Mix sauce, heating on top of stove until sugar dissolves; then pour over meat balls and bake at 350 degrees for 1 hour.
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