|The Meat Bible|
|by David Lobel|
For anyone who ever wanted to know the difference between Porterhouse and Chateaubriand the Lobel family of master butchers has all the answers in...
Tip: Try msg barbecue sauce for more results.
1 - 10 of 10 for no msg barbecue sauce
Mix all ingredients ... Cover; let stand 3 days, stirring occasionally. Do not refrigerate. (Don't worry--it tastes great!) Put on skewers and barbecue.
Turn crockpot on high while preparing sauce. Put all ... bake in 400 degree oven for 10 to 15 minutes. Add to sauce, cover and cook on low 4 to 6 hours.
Melt butter and ... shrimp in a shallow pan. Pour sauce over shrimp. Bake at 350°F for 30 minutes or until done (test to see). Stir every 5 to 7 minutes.
Leave skin and ... aluminum screen on barbecue pit. Spray with nonstick spray. Melt sauce mixture in saucepan. ... serve. A las bas! Mix in an airtight jar.
Saute the onion ... Mix well. Pour into large covered container and keep refrigerated. (This makes a large quantity of barbecue sauce, but it keeps well.)
Sprinkle both sides of roast with MSG. Place in ... every 10 to 15 minutes. Broil for a total of 35 to 45 minutes for medium-rare or until desired doneness.
Combine all ingredients thoroughly in large kettle. Simmer, uncovered, for 1 hour. Yield: about 1 1/2 gallons of sauce. Makes 4 servings.
Place ribs in ... in a moderate oven (350 degrees) until tender, 45 minutes to 1 hour. Baste ribs every 15 minutes with sauce. Add water, if it is needed.
Dry meat off then roll in mixed sugar and paprika. Brown and drain off excess water as it cooks.
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