1 - 10 of 70 for smoking meat

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Cook all with water, cool and pour over meat. Keep hams in this brine for 6 weeks. Then smoke in your outdoor smoker.

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.

Mix the meat and cornstarch. Heat ... sauces such as ketchup, mustard and 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. ...

Cook onions and ... Add broth, rice, and seasonings. Cover; cook over low heat about 20 minutes. Add choice of meat and sausage; cook 15 minutes longer.

Mix all ingredients ... top of the meat. Then put ... cheese. Mix ingredients and pour sauce over meat loaf. Cover with foil and bake 1 hour at 325 degrees.

Mix meat, milk, oatmeal, ... For sauce, mix ketchup, garlic powder, sugar, onion and liquid smoke. Pour over meat balls and bake at 350°F for 1 hour.

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 milk and ... onion. Form into meat loaf. Place in ... Bake at 350°F 1 1/2 hours until done. Combine ingredients and mix well. Pour over meat loaf.

Mix all together and form meat balls. Pour the sauce of the meat balls and bake for one hour at 350 degrees.

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