Hi folks -

Previously, I invited submissions for the upcoming newsletter and asked for salad dressing recipes. People responded as I had hoped. Thank you!

Since then, more thought was put into the timing of that theme and it seemed
a bit, how should I say it? Un-July-ish. I thought, "Why on earth would I theme July for that when it's peak BBQ season?" Well, it is for folks up in
the northern hemisphere at least. But that's where I live - so live with it.

And so it goes. With greatest respect on your submissions, salad dressing
will be delayed until a future month before the year's end. All compiled submissions will be held until then.

In the meantime, I invite anyone with favorite BBQ recipes to submit them
for the July month. There will be five issues so there's tons of room available.

Personally, I have a rather large repertoire of go-to recipes that will be shared and all submissions will be published with full credit, naturally.

As a reminder, submission deadlines will be Sundays starting June 30 for the upcoming issue. Anything late will be pushed to the following week's issue.

It can be anything BBQ related, even potato salads and marinades. Here is an off-the-top-of-the-head list

Smoking techniques or tips are welcome.

Ribs
Steak (any variety)
Pork loin
Brisket
Hangar steak
Marinades
dry rubs
potato salad
pasta salads
quinoa salads
baked beans
dips

That is all. This message will be cross-posted.

Daniel Traechin

... I have a really good memory, except it's short.

--- Mystic BBS v1.12 A48 (Linux/64)
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Daniel Traechin wrote to All <=-

Previously, I invited submissions for the upcoming newsletter and asked for salad dressing recipes. People responded as I had hoped. Thank you!

8<----- EDIT ----->8

It can be anything BBQ related, even potato salads and marinades. Here
is an off-the-top-of-the-head list

Hokay - here are two that I have made. And if you harvest the Grapevine
Smoked Chuck recipe I just posted to Ben Collver in this packet that'll
make three diverse BBQ recipes. Have fun.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Double Thick Grilled Pork Chop w/Ginger Plum Bbq Sauce
Categories: Pork, Bbq, Fruits, Oriental, Chilies
Yield: 4 Servings

MMMMM---------------------------SAUCE--------------------------------
6 Plums; peeled and quartered
2 oz Ginger
1 cl Garlic; crushed, chopped
6 oz Hosin sauce; + more for
- garnish
8 oz Light brown sugar
8 oz Water
2 oz Soy sauce
1 Pc star anise; ground
2 oz Cider vinegar
2 Scallions

MMMMM----------------------------MEAT---------------------------------
Pork loin
Salt
1 tb Rice wine vinegar
1/2 ts Sesame oil
1/2 ts Chile flakes
3 oz Bean sprouts
1/2 lb Carrots; julienned
1/2 lb Cucumber; julienned
3 Scallions
1 ts Salt
1/2 ts Sugar
Chinese pancakes

Preparation of Ginger Plum BBQ Sauce: Simmer plums,
ginger, 1 clove garlic, Hoisin sauce, brown sugar, 2
tablespoons water, soy sauce, and star anise, 20 min
or until plums are loose. Add vinegar and simmer,
uncovered, stirring constantly until sauce thickens,
about 10 min. Discard star anise, strain and stir in
scallions.

Preparation of Meat: Trim loin into double thick chops,
marinate in BBQ sauce overnight, and grill to desired
temperature.

Preparation of Mu-shu Pancake Filling: In a large bowl,
combine one large clove clove garlic, 1/4 teaspoon salt,
3 tablespoons soy sauce, 1 tablespoon rice wine vinegar,
1/2 teaspoon sesame oil, and 1/2 teaspoon chile flakes
and whisk to combine. Add 2 ounces bean sprouts, 1/2
pound carrots, 1/2 pound seeded and julienned English
cucumber, 2 to 3 scallions cut into narrow ribbons, 1
teaspoon salt, and 1/2 teaspoon sugar. Combine well and
let sit for two hours.

Warm pancakes, spread Hoisin sauce on pancake, fill with
vegetables and roll.

Presentation: Place pork loin on a plate. Garnish with
two filled, rolled, warmed mu-shu pancakes. Garnish with
fresh cilantro.

Garnish Option: Make a reduction of duck stock, star
anise, and plum wine. Reduce to glaze and lightly puddle
on plate before adding pork chop and mu-shu pancakes.

John Tesar; Chef du Jour Cooking Show #DJ9424

MM Format by Dave Drum - 10 December 1999

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: BBQ Chicken & Cheddar Omelette
Categories: Poultry, Bbq, Cheese, Vegetables
Yield: 1 Omelette

1 tb Unsalted butter
1 ts Gate's BBQ Sauce (or what
- you have on hand)
1/4 c Shredded, dark meat, left
- over rotisserie chicken
3 lg Eggs
Salt & fresh cracked pepper
1/4 c Sharp Cheddar; grated
1 tb Green onions; sliced

Melt the butter into a non-stick skillet over medium high
heat. Meanwhile, add BBQ sauce to the chicken and mix
well. Whisk eggs with salt and pepper until combined and
frothy; add to pan. Allow the eggs to cook for 1 minute,
setting in the pan. Using a wooden spatula, carefully lift
the cooked portions of the egg from the pan, allowing the
runny portions to reach the heat-do not scramble. Continue
in this manner until no runny portion remains. Generously
arrange chicken, cheese, and green onions onto one side of
the egg mixture. Using a spatula, fold over the other
side. Continue to cook until cheese is melted. Remove from
pan and serve.

From: http://artofmanliness.com

Uncle Dirty Dave's Kitchen

MMMMM

... January 6, 2021. ANOTHER day that will live in infamy!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

Hokay - here are two that I have made. And if you harvest the Grapevine

--- Mystic BBS v1.12 A48 (Linux/64)
* Origin: The Bottomless Abyss BBS * bbs.bottomlessabyss.net (1:229/317)

Thank you

... I'm not anti-social, I'm just pro-solitude

--- Mystic BBS v1.12 A48 (Linux/64)
* Origin: The Bottomless Abyss BBS * bbs.bottomlessabyss.net (1:229/317)

Daniel Traechin wrote to Dave Drum <=-

Thank you

... I'm not anti-social, I'm just pro-solitude

Welcome. If you need more, lemme know. I've over 35K recipes in my Meal
Master - a fair whack of which I have made. Tell me the topic and I'll
see what I can come up with.

If the tag says "Uncle Dirty Dave's Kitchen" then I have made that item.
If it says "Uncle Dirty Dave's Archives" then I've not made it - yet.

Here's my first recipe from my first attempt at cooking anything:

I was 13 years old and have never cooked anything more than hot dogs and marshmallows in a campfire. But, I had watched my mom and grandmother and
paid attention, so ..........

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Unique Apple Pie (An Uncle Dirty Dave Special)
Categories: Pies, Fruits, Pastry, Dessert, Pork
Yield: 6 Servings

MMMMM---------------------------PASTRY--------------------------------
1 1/2 c A-P flour
1/3 c Bacon drippings
2 tb (to 3 tb) cold water
1 Egg yolk

MMMMM--------------------------FILLING-------------------------------
3 c Apples; sliced
3/4 c White sugar
3/4 c Light brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Allspice

MMMMM--------------------------TOPPING-------------------------------
1 Egg white
Sugar & cinnamon

First, swipe some apples from that apple tree down the
alley. A medium sized Kroger bag should be enough.
Assuming you don't get caught, scoot for home and wash
the fruits of your labour. Peel, core and slice (medium)
three cups of fruit. Put in a bowl and cover with water
to prevent browning.

Make the pastry.

PASTRY: In medium-size bowl, place 1 1/2 cups unsifted
all-purpose flour. With pastry blender or 2 knives, cut
in 1/3 cup bacon drippings, until the mixture resembles
coarse crumbs. Do not add salt. The dripping provide
plenty of salt.

Add 2 to 3 tablespoons of cold water and an egg yolk to
flour mixture and mix lightly with fork until moistened;
gather into a ball. Wrap pastry and refrigerate 30
minutes.

Roll out pastry for a 9" or 10" pie pan. Butter the pie
pan and place bottom layer of pastry in it.

FILLING: Mix 3/4 cup refined white sugar, 3/4 cup light
brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp
allspice in a medium sized bowl.

Drain apple slices and mix with sugar/spice mix. If all
the sugar/spice mix is not used up in coating apple
slices spread it over the filling after transferring
fruit to pie pan.

MAKE THE PIE: Moisten rim of pastry with a little water
and place top crust on pie, pinching top and bottom
together to seal. Cut steam vents into top crust with a
sharp knife. If desired, use a pastry brush to brush egg
white on top crust for a glaze. Sprinkle sugar across
the crust lightly and dust with cinnamon.

Bake pie @ 350°F-375°F/175°C-190°C for 50 to 55 minutes
or until crust is lightly browned and filling bubbles.

Cool 10 minutes on wire rack before cutting.

VARIATIONS... I often fry up 4 slices of thick cut slab
bacon to provide the bacon drippings. Then crumble the
bacon slices and mix with the filling.

Serve with a slice of sharp cheddar cheese between the
top crust and the filling.

This is an absolutely scrumptious pie, if I do say so.

First made in August 1955, Springfield, IL

From: Dave Drum | Date: December 21, 2002

Uncle Dirty Dave's Kitchen

MMMMM

... "Laughter is the fireworks of the mind." -- Josh Billings
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

<snip>

Welcome. If you need more, lemme know. I've over 35K recipes in my Meal

It looks like I"ll have to delay my initial issue for August. This means more work for me since some topics are July sensitive.

I was really liking my bbq theme for the food section. So frustrating.

Daniel

... Unzip... expand... What kind of pervert came up with this?

--- Mystic BBS v1.12 A48 (Linux/64)
* Origin: The Bottomless Abyss BBS * bbs.bottomlessabyss.net (1:229/317)

Daniel Traechin wrote to Dave Drum <=-

<snip>

Welcome. If you need more, lemme know. I've over 35K recipes in my Meal

It looks like I"ll have to delay my initial issue for August. This
means more work for me since some topics are July sensitive.

I was really liking my bbq theme for the food section. So frustrating.

Ni problema. Barbeque is good anytime of year. It needn't be accompanied
by fireworks and parades. Bv)=

Same for picnics. BTW - I swiped your tagline for my collection.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Motorcycle Club Hot Dog Picnic Casserole
Categories: Beans, Pork, Beef, Vegetables
Yield: 8 Servings

1 lb Hot dogs; in bite-size pcs
2 lb Pork n beans; well drained
3 sl Bacon; cooked, crumbled
2 tb Bacon drippings
1 md Yellow onion; chopped
1 md Bell pepper; cored, chopped
3/4 c Catsup
2 1/2 tb Brown sugar
2 tb Worcestershire sauce
Salt & pepper

Grease a 1 1/2 quart casserole.

Add hotdogs, beans and bacon. Mix and set aside.

Combine bacon drippings, onions and pepper in a heavy
skillet and cook over medium heat five minutes or till
lightly browned.

Add remaining ingredients. Mix until well blended.

Pour over hot dog mixture and mix well.

Cover and bake for 1 hour @ 350ºF/175ºC.

Serves 8

By Betty Freas

NOTES: Made this for a Vintage Iron Riders picnic. There
were no left-overs to bring home. And I was asked for
the recipe by several members. ;)>

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Kitchen

MMMMM

... He who dies with the most Taglines, leaves quite a collection behind.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

It looks like I"ll have to delay my initial issue for August. This
means more work for me since some topics are July sensitive.

I was really liking my bbq theme for the food section. So frustrating.

August is still Summer so bbq is still on topic! Lots of folks have
Labor Day grill-outs at the end of the month.

Mike


--- Talisman v0.53-dev (Linux/armv7l)
* Origin: possumso.fsxnet.nz * telnet:24/ssh:2122/ftelnet:80 (1:2320/107)

Re: Re: Newsletter foods topic
By: Daniel Traechin to Dave Drum on Thu Jun 27 2024 03:35 pm

<snip>

Welcome. If you need more, lemme know. I've over 35K recipes in my Meal

It looks like I"ll have to delay my initial issue for August. This means mor work for me since some topics are July sensitive.

I was really liking my bbq theme for the food section. So frustrating.

Daniel

... Unzip... expand... What kind of pervert came up with this?

Stand by. We didn't know how many you needed.

" at a time. Some sauces, some done inside the house, some outside on grill or smoker.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: 1948 Original Bbq Rauce
Categories: Vegetables
Yield: 1 Servings

1 md Onion; chopped
2 Cl Garlic; minced
2 tb Butter; melted
1 lg Can whole tomatos (14 1/2oz
8 oz Tomato paste
1/2 c Celery; chopped
1/3 c Vinegar
1/4 c Green pepper; chopped
2 Fresh celery leaves; chopped
1 Bay leaf
3 tb Molasses
1 1/2 ts Salt
2 ts Dry mustard
2 ts Tabasco sauce; to taste
1/2 ts Clove; ground
1/2 ts Allspice; ground
2 sl Lemon

Saute onion and garlic in butter in a saucepan until tender. stir in
remaining ingredients; bring to boil. Reduce heat and simmer,
uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon
slices. Process through a food processer if desired. Use sauce for
basting and as a side dish for dipping. Yield 3 cups.

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Alfredo's Bbq Fish Marinade
Categories: Sauces
Yield: 1 Servings

1 c Soy sauce
1 c Lime juice
1 c Vinegar
1 c Oil
2 ts Pepper
2 tb Salt
1 ts Lawry's season salt
1/4 c Sesame seeds
1 Clove garlic; minced

submitted by: brendad@corp.cirrus.com This one is from San Jose,
California, USA. My husband enjoys fishing. While on a fishing trip
for Dorado (Mahi Mahi) to the Gulf of California, Sea of Cortez, he
picked up this recipe from one of the local fishing guides.

Mix all the above ingredients in deep dish. Marinate fish for one hour
before grilling.

Tastes very good on fresh Mahi Mahi or Ahi Tuna. Depending on your
preference you can cut back on the salt. I prefer to cut back on the
salt by at least half or not add it to the recipe. Try it full
strength at least once, then decide.

DAVE <DAVIDG@CLAM.RUTGERS.EDU>

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 22 APRIL 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

MMMMM

carol
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Stand by. We didn't know how many you needed.

" at a time. Some sauces, some done inside the house, some outside on grill or smoker.

Oh I should've been more clear. The delay wasn't at all about the lack of recipes. That as sufficient since I have my own recipes too. The delay is caused by a lack of venue. I was promised an echo area on tqwnet as well as an interview with MeatLotion. He is going to be the feature on the first issue and life has dramatically turned busy lately, so much that his meetup has been changed to Saturdays.

... I'm not a know-it-all, I just Google faster than you

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Re: Re: Newsletter foods topic
By: Daniel Traechin to Carol Shenkenberger on Sat Jun 29 2024 05:35 pm

Stand by. We didn't know how many you needed.

" at a time. Some sauces, some done inside the house, some outside on grill or smoker.

Oh I should've been more clear. The delay wasn't at all about the lack of recipes. That as sufficient since I have my own recipes too. The delay is caused by a lack of venue. I was promised an echo area on tqwnet as well as interview with MeatLotion. He is going to be the feature on the first issue life has dramatically turned busy lately, so much that his meetup has been changed to Saturdays.

... I'm not a know-it-all, I just Google faster than you

Ok. Ball in your court then.

xxcarol
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