Fireman Bobs Zesty Bbq Sauce My Way Recipes

Steps:

• Melt the chocolate and butter in a saucepan on low heat. Add the garlic, onion powder, sugar, and red pepper flakes. Stir till garlic gets soft. About 8 minutes Add the paprika, vinegar, tomato sauce, brown sugar, lemon juice, cumin, cinnamon, and cilantro. Let cook 10 minutes stirring constantly and adding salt and pepper to taste. Serve hot.
• Enjoy !!!

Steps:

• 1. Place all ingredients in a large pan and bring to a boil for 5 minutes stirring constantly and then lower heat and simmer for 20 minutes.
• 2. As you know, slow cooking a Brisket takes about 14 to 16 hours.
• 3. With about 4 hours left in the cooking time, You will want to wrap your Brisket in a " double layer " of foil when you " pour " the sauce onto the meat, seal the foil allowing space in your " Wrap "
• 4. Enjoy !!!

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, cinnamon, fennel seeds, parsley, red pepper flakes, roasted red peppers, and salt and pepper. Mix all together very tenderly ( don't over mix , just bring together )
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. NOTE: *** Only use enough water to get moist consistency ***
• Shape into 24 meatballs.
• Place the extra virgin olive oil, tomato juice, tomato paste in a large 9 x 13 oven pan. Stir to make a sauce.
• Place meatballs in pan and cover. NOTE: *** You will want to use 2 pans so meatballs have room and not touching each other *** Cook 2 hour at 250 degrees or until done. Serve with warmed crusty bread and sauce and napkins https://www.justapinch.com/recipes/bread/other-bread/the-best-crusty-bread-dutch-oven.html?p=7 *** They Freeze Well Too *** Enjoy !
• Enro Gay's Version for a Family Gathering with her Gravy...
• Enro Gay... " Hello, Bob... the meatballs were a huge success. I reduced the recipe by using 4 pounds meat (2 ground beef, 1 veal and 1 pork sausage) and used dry Italian bread crumbs in place of day-old bread (and adjusting other ingredient amounts to match). Since these were made for homemade meatball subs, I made them much smaller and cooked them a short time in the oven before transferring to my slow cooker. "
• " I did not use your "gravy" as outlined above, but used this instead: "
• Small onion, fine chopped Small green pepper, fine chopped 2 cloves garlic, fine chopped 3 Tbsp EVOO 6 ounce tomato paste 1/4 cup dry red wine 3/4 cup chicken broth 2-15 ounce cans tomato sauce 1 tsp dried oregano 3/4 tsp dried basil 1 tsp sugar Salt and fresh ground pepper to taste
• Saute onion and green pepper in EVOO for a couple minutes, add the garlic and cook another minute. Then add the tomato paste and wine, stirring for another minute or so. Then add the chicken broth, tomato sauce and spices, stirring to combine. Bring to a boil, then simmer covered for about 3 hours... YUMMY!
• " I made it the night before, then warmed in up, transferred sauce to the slow cooker and added the meatballs to simmer on low until we got ready to eat. I will make the dinner size meatballs next time and serve to my hubby with spaghetti, a favorite of his. Thanks for a wonderful meatball recipe! "
• " Absolutely... feel free! Even though the sauce and meatballs were sealed up in my locking-lid slow cooker, my mother and I could smell this during our 1.5 hour trip to see my son... just about drove us crazy! :-) "
• " Ummm.. Thank You again... it DOES have that quality!!! Lol!!! " HOPE YOU ALL ENJOY!!!!!!!

Steps:

• In a large Iron skillet, cook the bacon and salt pork and crumble and then set aside.
• In a Large Dutch Oven, sauté the onions, bell peppers, garlic with the oil then set aside.
• Add the bacon and salt pork to the Dutch Oven with the onions, bell peppers, and garlic, stir combining all together....
• Add the pork and beans, brown sugar, bbq sauce, mustard, vinegar, and salt.
• Stir all together then place in a large baking pan and cover.
• Place in oven at 250 degrees F. and cook for 4 hours. ENJOY !!!

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Turn heat to low, cover, and simmer for 20 minutes.
• Preheat oven to 375 degrees
• Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, green chile, and taco seasoning in a Large Dutch Oven and bring to a boil over medium high heat.
• Cook and stir, breaking up tomatoes, for 10 minutes.
• Take 1/2 cup of tomato mixture and spread on bottom of a 9 x 13 baking pan.
• Place one layer of corn tortillas in a lightly greased 9 x 13 inch baking dish. Layer with one quarter of the beans, jalapeno peppers, rice, salsa, soy mixture, cheddar cheese, monterey jack cheese.
• Repeat layers with remaining ingredients, beginning with the corn tortillas, and top with remaining Cheddar cheese.
• Cook in the preheated oven for 15 minutes, or until heated through and cheese is melted.
• Sprinkle cilantro on top before serving. Serve HOT ENJOY !!!

Steps:

• Begin by melting 1/2 cup of the butter in a large Dutch Oven, add anchovies to butter and stir to melt the anchovies into the butter.
• Add flour, cayenne pepper, smoked ground cumin, chicken bouillon, course sea salt, fresh cracked pepper, chicken broth, milk, water, hot sauce and cook over low heat till thickened.
• Add , pasta, chicken, bacon, mushrooms, poblano, jalapeno, and ancho chili peppers, fennel, and parsley and stir to incorporate all. If needed, add more chicken broth to make mixture " wet ".
• Place large Dutch Oven in the oven and cover securely. NOTE: *** If using Dutch Oven with Charcoal, follow usual cooking methods and keep the temperature at 250 degrees.
• Bake at 250* for 1 3/4 hours or till done. With 30 minutes of cooking time left, add crushed saltine crackers mixed with 1/2 cup of melted butter to the top of the casserole and cook till golden brown! Enjoy!

Steps:

• Place both beef and pork in Large Dutch Oven with the oil, and sear meat till browned.
• When meat is browned off, add 3 cups water, beef broth, beef bouillon, bay leaves, oregano, coriander, cumin, red pepper flakes, roasted red peppers, salt, black pepper, garlic, red chilies, potatoes, jalapeno peppers, broccoli, onions, tomatoes, green beans, smoked paprika, fennel seeds, and kidney beans.
• Cook for 1 hour and 15 minutes.
• Take flour and 1 cup water combine to make a mixture, add to Dutch Oven and stir and cook for remaining 15 minutes till meat is tender.
• Serve with a good Crusty Bread and Napkins!!!! ENJOY!!!!

Steps:

• MEAT BALL SAUCE is my... https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/original-family-spaghetti-sauce.html?p=61
• In a Large bowl, mix the beef, veal, sausage, bread, onions, parsley, red pepper flakes, eggs, cheese, blue cheese, fennel seeds, and garlic. Add salt and pepper to taste, If the mixture is dry, add ½ cup of cold water and mix well. Form into about 48 meatballs.
• Note: The Meat Balls can be " pan seared " and " browned " before going into the Dutch Oven, but only if You choose to do that, and it is not necessary.
• Place the meatballs in a Dutch Oven, add the olive oil, and cover them completely with the " Meat Ball Sauce "
• Place Dutch Oven in Oven for 2 hours at 195 degrees. The Meat Balls are slow cooked. Enjoy !!!

Steps:

• 1. Combine all ingredients together, stir, and place in a sealed jar
• 2. Enjoy!

Steps:

• Begin by drizzling the oil over the onions, jalapeno peppers, and garlic, then roast for 40 minutes. Set aside and allow to cool.
• Combine tomatoes, cilantro, cumin, cayenne, salt and allow to sit for 30 minutes. Then add the cooled onions, jalapenos, and garlic. Stir till mixed completely.
• Place in a food processor and blend till desired constancy.
• Place entire mixture in a large pan and bring to a boil for 3 minutes, then simmer for an additional 45 minutes.
• Just before serving, Stir in the Lime Juice and Lime zest.
• Enjoy this Salsa Cold. Serving with your favorite chips or crusty bread...
• ENJOY !!!

Steps:

• 1. In a medium sauce pan, add olive oil, white onion, and habanero pepper. Cook until onions are soft and slightly caramelized, about 6 minutes. Add bacon crumbles, tomato juice, vinegar, honey, water, and brown sugar, and let reduce over low heat, stirring as mixture cooks for about 35 minutes. Stir in strawberries and remove from heat, allow mixture to cool. Add the sauce to a blender and puree until smooth.
• 2. How to use..... Add and/or " Smear " the sauce over anything You decide to BBQ on your grill, add the " sauce " with about 3 or 4 minutes left to cook.... Watch closely and don't allow the " sauce " to burn.
• 3. ENJOY !!!!!!!!!!!!!!

Steps:

• Melt butter in a large skillet over medium heat. Saute onion, celery and garlic until soft and translucent. Stir in ketchup, lemon juice, sugar, vinegar, Worcestershire sauce, mustard and pepper. Simmer 15 to 20 minutes.

Steps:

• 1. Cook the beef and pork together in a stock pot over medium-high heat until well browned, stirring often to separate meat. Drain off any fat.
• 2. Combine the beef, soup, green peppers, red peppers, cayenne pepper, red pepper flakes, onions, mustard, Worcestershire sauce, garlic,vinegar, brown sugar and black pepper, canned tomatoes in a 7 quart Crock Pot.
• 3. Cover and cook on LOW for 6 to 7 hours* or until the vegetables are tender. Divide the beef mixture among the buns. Enjoy!!!!!!