The Frugal Gourmet S Southern Barbecue Sauce Food
"THE FRUGAL GOURMET'S" SOUTHERN BARBECUE SAUCE
This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.
Provided by papergoddess
Categories Sauces
Time 1h40m
Yield 1 quart
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large saucepan.
- Simmer SLOWLY uncovered, stirring occasionally, until thickened.
- (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).
BBQ SHRIMP JEFF SMITH FRUGAL GOURMET
Every once in a while I can't find my cookbook so I search the web for this favorite. Most have errors. Some list butter which when used made the dish taste like glue. You need the oil in the maragine! Taken from Jeff's book
Provided by Phil likes to cook
Categories Cajun
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In small fry pan, cook 3 slices of bacon until clear, chop (I don't drain and the receipe is silient).
- Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
- Preheat oven to 375.
- Place shrimp in an open baking dish and pour over the sauce, stir to coat.
- Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes).
- While baking the shrimp I make some white rice. and serve it over a mound of rice! easy company dish.
Nutrition Facts : Calories 378.7, Fat 33.7, SaturatedFat 7.1, Cholesterol 145.6, Sodium 1102.5, Carbohydrate 2.6, Fiber 0.5, Sugar 0.1, Protein 16.7
FRUGAL GOURMET CHICKEN
I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.
Provided by KCShell
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
- Fill pot with water and bring to boil.
- Place chicken with skin in pot until it stops boiling.
- (Seals in juices) Remove chicken from pot.
- Bring pot to a boil again.
- Put chicken back in and bring to a full boil.
- When water and chicken are boiling again, put lid on pan, turn burner off.
- Let stand for one hour.
- Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
- Preparation time is an estimate.
Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3
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