JohnH wrote:
On 6 Oct 2006 09:33:56 -0700, "basskisser" wrote:


JohnH wrote:
On 6 Oct 2006 06:15:03 -0700, "basskisser" wrote:


JohnH wrote:
On Thu, 05 Oct 2006 13:35:25 GMT, "JoeSpareBedroom"
wrote:

"JohnH" wrote in message
.. .
On Wed, 04 Oct 2006 17:38:01 -0400, JohnH wrote:

On Wed, 04 Oct 2006 16:48:46 GMT, "JoeSpareBedroom"
wrote:

Remember that kale-sausage soup you wanted the recipe for about 2 months
ago, but weren't worthy of receiving at the time? Here's more info:

1 lb kale
1/4 cup dried oregano


I haven't changed. Don't think you're going to change my attitude about
your stupid comment with a simple recipe!

Besides, you didn't tell me how much chicken broth to use.

OK. I can't give you an amount because it depends on how much other stuff
you intend to put in it, which is determined (to an extent) by the size of
the pot you're using, and how many containers you have available for
freezing the leftovers. I use a 4 gallon pot.


I can do four gallons. That's about how much bbq sauce I make at one time.

My neighbors and friends love when I make bbq sauce!! Just because of
the amount that I give away!

I usually donate about 20 pints to the church for its craft fair. They sell
it for $7 a pint, which makes its fair market value a total of $140. About
30% of that is $42, which is the amount I save on my taxes. That pays for
the ingredients for what I donate and what I keep. Of course, it doesn't
cover labor, and making the stuff is nearly an all-day job!

Cool! I love making bbq sauce. I've developed a recipe over the years
that has gone over real well. Have you tried smoking a corned beef yet?
I'm telling you, you'll be very surprised! If you need the recipe
again, let me know. It's beer can chicken for me tonight! We have a
local Rotary Club here that makes Brunswick Stew and sells it every
year. The only trouble is, they cook it until you can't make out any
vegetables in it. BUT, it tastes very good, and I buy a gallon each
year and use as a base for my own.

I haven't found corned beef on sale yet. When I do, I'll give it a shot.
But, I just went to look for the recipe and couldn't find it in my recipes
folder. So, if you would, please resend it.

Thanks.

That also reminded me to get a couple holders for beer can chicken. You can
include that recipe also, if you would. I've got guests from Holland coming
at the end of the month and beer can chicken sounds like something they'd
really enjoy.

Beer can chicken is simple, yet comes out very tasty and moist. I just
rub mine with my homemade rub, take a good swill of the beer, then add
some rub, Crystal hot sauce, and some cinnamon to it. The cinnamon
really adds a nice flavor to the chicken!

Smoked Corned Beef:

Take a corned beef, rinse it well, then in water for a couple of hours,
to remove salt. If you think you like salt and want to skip this step,
don't!

Mix these ingredients:
2 tablespoons peppercorns
1/2 tablespoon coriander seeds
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder

Slather the corned beef with plain yellow mustard, then spinkle this
mixture all over it. It seems to be nice to let this sit for a few
hours or overnight in the fridge.

Fire up the grill, and smoke the thing for somewhere around 1 1/2 hours
per pound, nice and slow, about 200 degrees.