recipes

Danny Gaulden's Baked Beans

Ingredients: Date:

2 cans B&M or Bush's "baked beans" Servings: 6

8 slices Hickory Smoked Bacon

1 small onion -- chopped

1 small red bell pepper -- chopped

1 small green bell pepper -- chopped

5 tablespoon BBQ Sauce

3 tablespoon dark brown sugar

___OR___

5 tablespoon molasses

2 tablespoon mustard



Directions:

I'm sure we all have a load of "good bean" recipes, but Carolyn andI have developed this one

over the years, and really like it with good Q. It is "Chef Friendly", and takes less than an hour to

prepare. Out here it's pinto, pinto, pinto for beans, and I like' em. But every once in a while that

oldSouth comes out in me, and I want oven baked beans. Here goes.... Drain 2 cans of B&M, or

Bush's "baked beans" (Campbell pork & beans will work in a pinch). Drain 75% or more of liquid

from beans and discard. Pourbeans into baking dish (no lid required). In a skillet, fry 4 thick slices

of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while

preparing other ingredients. Now fry 4 more slices of bacon till medium done, and set aside. Drain

all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Saute 1 small

onion, 1 small green, and 1 small red (if avaliable) bell pepper for 3 or 4 minutes in hot bacon

grease. Pour sauteed onions, peppers, and bacon grease into beans. In a cup, mix 2 tablespoons of

mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3 tablespoons of dark brown sugar, or 5

tablespoons of molasses, and pour into beans. Crumble or dice with a good chef's knife the cold

bacon, and stir into beans. Place medium done bacon slices on top of beans and bake in oven

at350 degrees for about 45 minutes, or in pit till thick and rich. Hope you guys and gals like this as

well as we do.









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Danny's Boudin Sausage

Ingredients: Date:

2 pounds pork Servings: 6

1 pork liver

1 pork heart

2 onions -- chopped

2 bunches green onions -- chopped

1 head garlic

6 cups cooked rice

5 cloves garlic -- chopped

1 onion -- quartered

1 stalk celery

1 bunch parsley -- chopped

salt and pepper -- to taste

sausage casing -- soaked in cold



Directions:

Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in water until tender. Remove

everything and save broth. Discard onion, garlic andcelery.



Grind meat, liver and heart. Mix with onions, garlic, parsley and green onions. Season well. Add

rice and enough broth to make a moist mixture.



Stuff dressing into casing using a funnel or a sausage stuffer.



Boil in water for 25 minutes.



This is very, very, tasty and good. I don't think very many outsiders of Louisiana know too much

about this recipe, but being born and raised there, I ate it a lot. It is a meal in itself. Good stuff.

Don't let the pork liver and heart fool you. It really adds a lot to the flavor of this ol' Cajun recipe.







Try it and let me know what you think.









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Brisket by Danny Gaulden

Ingredients: Date:

Servings:



Directions:

Picking a Brisket

The first thing one needs to know is how to pick out a good brisket. For home smoking, one in

the 8 to 10 pound range works well, and doesn't take as long to barbecue as an 11 to 12 ponder.

Look for a brisket that has about 1/4 to 1/3" of fat across the top. This is generally called the "fat

cap" by most barbecue folks. Don't buy a pre-trimmed piece, for it will not cook as tender, and will

be dry. With the brisket lying down and the fat side up, try to pick one that is thick all the way

across the flat. This can be hard to do sometimes, for most are thick on one side, and taper down

to become fairly thin on the other side. Try to find one that has a more rounded point, rather than

a pointed point. Briskets with rounded points tend to be more meaty in this area. Briskets come in

two grades, "choice or select". Choice grading costs just a few cents per pound more than select,

and generally has more marbling. Either will do well, but choice is usually a little better.

Preparation: After you have chosen your brisket, generously apply a good rub on it, wrap it in

clear wrap, and let it sit in the refrigerator overnight. This will allow the seasoning to work its way

into the meat a bit. If you don't have a fancy rub, just use salt, pepper, and garlic powder. Go

heavier on the salt than the pepper and garlic powder. The next day, as you are building your fire,

bring meat out of the refrigerator and let it sit at room temperature for about 30 minutes. You can

leave the meat in the refrigerator until time to put it on the pit, if you like. No harm will be done.

After your fire has settled down to around 240-250°, put the brisket in the pit, fat side up and leave

it like that the entire time if you're using a pit like my Big Bertha with a Ferris wheel rotiserrie rack

system. Now, if you're using an off-set firebox type pit, like a New Braunfels Black Diamond or a

Klose, put the brisket on the rack fat side up and then turn it over and mop it every two hours so

the bottom side doesn't get too much heat and dry out. While it's with the fat side up, the fat

renders and penetrates in, over and around the cooking meat. When brisket becomes fork tender

in the flat, take it off the pit, let it cool for about 30 minutes. Then slice and serve. Always check

brisket for doneness in the FLAT, not the point. The point will generally become tender before the

flat, and can deceive you, if your pit is cooking even. Continue to cook until the flat is tender. OK,

a lot of folks on the BBQ Mailing List asked me what the internal temperature is when I take the

brisket out of the pit after they're done. So I measured a bunch of them with a meat thermometer

and almost all of them were around 188°to 195 degrees. How Long Does it Take? How many hours

does one smoke a brisket? This argument will go on 'till the end of time, and is hard to answer, for

there are so many variables. Two people that think they smoked their briskets exactly the same will

most likely come out with two totally different finishing times. I like to smoke mine for about 1 to 1-

1/4 hours per pound. That would put me at about 10 to 12-1/2 hours for a 10 lb. brisket - no

longer. I stay around 225-250 degrees as constantly as possible. Sure, one will have some

temperature ups and downs, but aim for this range as much as possible. I don't go off and forget

about the fire and I don't open my pit every 10 minutes to "take a peek". I choose a good piece of

meat. All these things make a difference in how long the process will actually take. Another thing to

take into consideration is the quality of the meat. All briskets are tough, but some are tougher than

others. This will have an effect on the overall smoking time also. I have made a few boo-boos in

my many years of smoking briskets, but not many. Ninety nine times out of a hundred, they are

tender, juicy, smoky, and a piece of meat I am proud to serve to friends and customers. How do I

know When It's time to pull the meat? After 30 years in the business, I take tough cuts of meat

(brisket, butts, etc.) off by the fork tender method, not time or temperature. BBQing is an art, not a

science as baking. I think some folks have the idea that Q'ing is like baking...follow the recipe to

exact measurements, time, and temperature, and all will turn out fine. That just won't happen in

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Q'ing. It is an art. I know that "great" baking requires a talent and art to produce the best, even

with the measurements, but Q'ing demands more. It is one of the hardest art forms to learn.

However, as you go down the road to achieving the best BBQ you can, it doesn't hurt to have a

little science behind you. The science does help a lot, to a point, and I feel it is necessary, for it

helps you understand what"s going on. If you can understand it, you can always do better. But

only a lot of cooking practice and improving your skills and techniques will get you there. Many a

time I have told folks that BBQing sounds easy...all you have to do is make the right fire and know

when to take off the meat. Only a fellow Q'er that has tried this a few times knows how difficult this

can be. It's the easiest thing to explain, and the hardest thing to do, that I have ever experienced

in my life. Under normal smoking conditions, with the heat being equal on the point and the flat,

the point will become tender before the flat. The reason is simple...the point has more marbling, or

fat in it, vs. the flat. This makes it cook faster and be more tender. I have heard some say that the

point took longer to cook than the flat. Something's not right there, for under equal heat, the point

will become tender first. No need to panic, just let it cook all together until the flat is tender. How

can you tell when a brisket is done? When you cook as many as I do everyday, you learn fast not

to judge when a brisket is done by its size. If you play that game, you're gonna mess up a bunch

of meat. You treat each one as a totally separate little critter, and never judge it by it's size. Have

had 14 pounders come off the pit sooner than 10 pounders. Number one, you don't want "falling

apart" brisket...maybe from the oven, but not for real pit BBQ. Tender, yes. You should be able to

slice the meat. When holding a slice in you hand, with a slight tug, it should pull apart. That's real

pit brisket. It should have a wonderful, flavorful crust that is very tasty and robust in flavor, not

dry, and a real thrill to eat sliced with and mixed into the sliced meat, or mixed into chopped beef.

Some cooks like to finish off a brisket by wrapping it in foil and continuing to cook for a few

hours. Finishing off one's brisket in FOIL will not achieve this degree of finesse, but I have seen

many a pit where I have felt that it was necessary to do that to produce a decent product. IF your

pit cooks dry (keeps a low humidity level), cook your brisket to around 160-165 degrees internally

without foil, then double wrap it tightly with foil. Make sure your brisket doesn't punch through

the foil for this will defeat the purpose. Cook till the internal temperature reaches 200-205 degrees

internally. Remove from pit and let rest at least 1 to 2 hours in the foil before unwrapping it. You

can throw it back on the pit for a few minutes to crisp up the bark before slicing and serving. You

must keep your temperature up, and average these above stated cooking temperatures to have

the above directions work for you. If you're cooking at lower temperatures, the flat will read at a

lower temperature when done. How to check for a perfectly done brisket is not easy. Here are

some hints: The above temperature readings in the flat; fork tender; or placing a broiler fork

straight into the flat and lifting straight up. If the meat lifts up with the fork, it's not done...if it

doesn't, good chance it's there. Cooking Temperature Some BBQ cooks like to hold the

temperature of a brisket at 170 degrees until done. This "holding at 170 degrees internally" for

hours on end is bull to me. I have never found that productive, nor produced a good brisket

following that procedure. The fat will hardly render, and lots of not good things will happen to the

meat. You would have to have a very low and hard to manage fire to keep the meat at such a

temp. The theory behind all that is that the meat will start to lose it's moisture above that temp. Fine

and dandy. That's all science book theory. As we all know, sometimes that works, and sometimes it

doesn't. In the real world, I find that a bunch of crap. Meat held at that temp takes many more

hours to "become tender", and a slower dryness occurs, vs. cooking at a slightly higher temp. for

less time, and less dryness. It's that simple. Don't get carried away with the "I can cook as hot as I









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want" syndrome. Only up to about 250 to 260 degrees maximum for the internal Pit Temp. will

work for a really good brisket. I have found that once one gets over about 250 or so with a wood

fired pit, you stand a much greater chance of creosote and soot. Reason being: the higher the

heat, the bigger the fire. The bigger the fire, the more chance for a hard to control fire. A hard to

control fire produces bad stuff. Brisket Yield: A correctly cooked brisket will lose 40% of its weight

in the cooking process, and the average person will trim off about 20% in fat, after cooked, if

cooking a packer. With my briskets, I never expect to have over 4 lbs. out of a 10 lb. average

brisket. Sometimes we get a little more, sometimes, a little less. Serving If you're not ready to eat it

as soon as it done, double wrap in foil, and set it in a non-drafty place or a small ice chest (no ice)

until you are ready to serve it. Don't leave it for too many hours, or you can risk food poisoning.

As long as the internal temperature of the meat stays between 140 to 160, it is safe. Before serving

brisket, divide it into three pieces. Here's how you do it. Make sure you have a SHARP knife. Now,

with lean side of brisket up, cut off the point (deckle end). The reason you want to do this with

the lean side up is that it is much easier to see where the point and flat join. Now turn the brisket

over with the fat side down and cut off the skirt, flap, whatever you want to call it. The reason for

this is that the grain runs in a different direction than the flat and should be separated from it. With

the skirt removed, trim the fat off of it, top and bottom and where it is connected to the flat. Don't

be surprised if there is a lot of fat--another reason to separate these pieces. Now turn the skirt so

that you are cutting against the grain, and make the slices at about a 30 to 45 degree angle. Cut

slices off of the point also, going against the grain, and do the same to the flat. Mix the different cuts

together, and serve. Storing Leftovers After cooked: freeze in whole form...fat and all. Thaw out

the morning of the day you want to serve them. Trim off all fat except for about 1/8 inch or less,

and re-heat in pit with medium smoke and indirect heat. This will keep the briskets from drying out

while heating, and allow smoke penetration to rekindle original flavor. What Are Burnt Ends? The

burnt ends of a brisket come about two ways. As stated above, they can be made on purpose by

returning the point to the smoker for a few more hours and they can result from the thinner parts

of the brisket's flat getting overcooked during the smoking process. The burnt ends are usually

rather dry and very smoky tasting. These can be served thinly sliced with lots of barbecue sauce

or chopped up and used in dishes like chili, stews and soups. I recently did a long, extensive test

on the "newer, leaner" briskets it seems we are getting sometimes. Even the choice cuts I have

been getting have very little fat cap. The results will be a little shocking, but beneficial to all. The

brisket I will report on was 11 lbs., nice form, 1/16 to 1/8" fat cap the first 4" of the flat (hate that),

and not a lot more the rest of the way. Went out and bought a few new oven thermometers,

checked them for accuracy (they were correct) to make sure my pit temperature gauge was

accurate. It was off about 15 degrees. The oven thermometers were a K-Mart brand named "Bakers

Secret", and I really like them. About $5.99 each. They're big, easy to read, and good. Checked

my meat thermometers with ice water and they were right on the money (32 degrees). Started the

test. I stuck one of the meat thermometers into the flat of the chosen test brisket, right out of the

walk-in. It was on 38 degrees. By the time I got the fire going, loaded the meat on the pit, (a pretty

fair load of 17 briskets, 15 slabs of ribs, 2 butts, several cuts of boneless, skinless turkey, some

sausage and ham), 15 to 20 minutes had passed. The pit temperature was at about 70 degrees.

Locked the doors down and started the test. This is a very interesting test that I don't think has

ever been run for the BBQ mailing list, nor myself. It is interesting to see how the temperature rises,

drops, and rises again in Q'ing. This rise and drop in temperature is not a mistake on my reporting.

It actually happened. It also happened on the other brisket I tested. You will also notice that once









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the temperature got into the "evaporation zone" (160 to 180 degrees), the rise slowed down

considerably. Not sure why, unless it was due to some chemistry taking place during the

evaporation process, or the fact that the closer the meat gets to the inside pit temperature, the

slower it goes. The window gets smaller, just like a cars acceleration. The closer you get to its top

speed, the longer it takes to get there vs. the off the line 0 to 60 burst. However, you will notice

that the temperature started to rise again after about 3 or 4 hours in the 160 degree or so zone. The

pit that this meat was cooked on cost a lot of money, is very accurate, easy to control, and

maintains a natural high humidity level. Your home pit may not cook the same, therefore you must

make you own adjustments. Here's the report: Pit temperature at closing of doors: 70 degrees (due

to time of loading with doors open for several minutes.) Brisket internal temperature at loading

time---40 degrees. Cook Time Pit Temp Meat Temp 30 min 150 degrees 56 degrees 1 hour 210

degrees 84 degrees 2 hours 235 degrees 128 degrees 3 hours 250 degrees 146 degrees 4 hours 250

degrees 156 degrees 5 hours 255 degrees 150 degrees 6 hours 260 degrees 160 degrees 7 hours 265

degrees 160 degrees 8 hours 270 degrees 165 degrees 9 hours 260 degrees 170 degrees 10 hours

275 degrees 175 degrees 11 hours 275 degrees 182 degrees 11 hours 15 min 270 degrees 182

degrees I start the burn on my pit slowly. Lots of smoke and low heat for a couple of hours. Then

I start to kick it up a bit. One can get their pit up to a higher cooking temperature sooner, if they

desire. You may notice that the temperature in the pit rose a bit as the time went on. This was not

due to me making a larger fire. As a matter of fact, I kept making a smaller fire, to a point. If I had

maintained the burn much lower, I would have had to start a new fire every time I added a new

log, considering the fact that this pit demands a greener wood to cook correctly and is extremely

efficient. One must also consider that a smaller burn would be needed as time goes by, due to the

fact that the meat is at a much hotter temperature than when the pit was first fired with all of the

product at 40°.Plus all the ribs, turkey, etc. were off the pit by this time. Less meat on a pit to soak

up the heat, less heat needed. This may not apply to someone cooking just a couple of briskets,

ribs, butts, etc. on a home rig. So what have we learned from all of this? First of all, one needs to

know the structure of the meat he is dealing with in order to get an approximate, on how to figure

out the time and temperature game. You're working with two different meat cuts here...one fat,

one lean, and you need to know how to successfully Q each of them. It's kind of like playing

checkers. The meat throws a move on you, and you adjust. You've got to learn how to beat it. To

prove to myself that I wasn't going crazy, for I have long thought that a brisket should reach an

internal of 190 to 197 degrees internal temperature in the flat to be done, I tested the few (about 5

out of the bunch cooked today) briskets that had a good fat cap. They came off the pit anywhere

from 190 to 195 degrees, in the flat. This was the kind of brisket I was getting a year or so ago, but

not so much now. So we need to know how to deal with what we are given. A totally different feel

with the fork is in play here. They feel tender, but not the same as a brisket with a good fat cap.

Are they good? You're darn right, but not, in my opinion, as tender and moist as the heavier fat

capped ones. When doing a temperature test, you must know where to put the thermometer, or it

ain't gonna work. It will make the difference between a great brisket and one that only your dog

would eat. The thermometer MUST go into the flat, not the point, or anywhere in between. Have

the flat facing towards you, and in the thicker part of it, place your thermometer. Make sure the

thermometer goes in about 2 1/2 to 3 inches. Don't place it in the thinner part of the flat, nor within

two inches of the outside of it. To give you an example of temperature variation, the fatter, point of

the brisket can read 5 to 10 degrees hotter than the flat. Mayabe more. This is more common than

uncommon. This could really screw up your day if you don't know where to put the









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thermometer. Think. Will the point overcook because it is at a higher temperature. No. The fat and

marbling around it keep it nice and moist. Don't worry about it. Worry about the flat. For the

record, this 11 lb. test brisket came off the pit at 6.7 lbs. A 39.1% shrinkage. Cooking time: about

61 minutes per pound. If the fat cap had been thicker, it would have had a tad more shrinkage,

but not a lot. Why? Because a fatter brisket will get done faster than a leaner one.However, the

fatter one will have more trim-off and less yield. It's definitely a trade off. Fortunately, when you

can go to the market and "pick through" the bunch, you may be able to get the cut of meat you

are looking for. But for professional pitmasters, and large caterers, that isn't possible. We have to

buy meat by the case. Some of you may feel that the cooking temperatures I achieved towards the

latter part of the cooking process were a tad too high. Not so. I make the kind of burn I feel I

need to cook with. Quite frankly, I judge the cooking process more with the kind of fire I have,

than with the temperature. There's good fire and then there's bad fire. It was a small fire, and the

meat was cooking just like it should be - not too hot nor boiling the fat.Just a good steady cooking

process going on. Too hot a fire will boil the fat, and you can hear and see it when you open

your pit doors. At that point, you need to back off. This brisket took 11 hours and 20 minutes to

finish. To me, that's slow. Especially for a cut of meat that's not much more than 3 or 4" thick to

start with. There's no doubt that there is a "bragging thing" about how long ones cooks their Q.

Especially brisket, butt, etc. Don't get caught up in this. Too slow can be bad...very bad. Don't get

carried away with too high a temp., but don't cook so slow that you don't even render the fat, and

are in reality making jerky. I ran another test with one thermometer about one inch into the

brisket, and the other about three" in. Note the fact that this brisket had a bette.r, but still not great,

fat cap, and weighed less than the other test brisket. Due to the "just a little better" fat cap is why it

came off at a higher temperature, and cooked less time per pound. I am sure of it. The shrinkage









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Brisket Burritos - Danny's

Ingredients: Date: 7/27/1998

1 dozen flour tortillas Servings: 1

1 pile barbecued brisket or pork

1 handful green chilies -- sautéed

1 handful onions -- chopped

1 handful longhorn cheddar cheese -- grated

1 dash hot sauce



Directions:

We make one at the joint that goes like this: lightly butter grill and warm a 10 inch flour tortilla on

both sides--not for too long, or it will become dry and tough. Remove tortilla. Place several thin

slices of smoked brisket or pork up and down the middle of the tortilla, until you are about one

inch from the ends. Add sautéed green chilies and onions, a hand full of grated Long Horn cheese,

a little hot sauce, and roll it. You end up with one great burrito that is hard to beat.



Posted to the BBQ List on July 27, 1998 by Danny Gaulden









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Danny Gaulden's Buttermilk Cornbread

Ingredients: Date:

1 cup white cornmeal Servings: 1

1/4 cup flour

1 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon salad oil

1 tablespoon sugar

1 egg

1 cup buttermilk



Directions:

Mix all dry ingredients, and put GREASED (use Crisco or something similar) 10 inch cast iron skillet

into 425-450F oven. Let skillet get hot enough that it starts to smoke a little, and take out of oven.

Take a small hand full of cornmeal, and slightly coat bottom of hot skillet as soon as it comes out of

oven. Mix oil, buttermilk, and egg into dry ingredients--shouldn't take but just a few seconds, and

poor into HOT skillet. Let mixture bake in oven on medium high rack until light to medium brown

on top. Takes about 17-20 min. Take out of oven, turn over on wire rack, and let cool. Best darn

cornbread you ever ate. Promise.









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Danny Gaulden's Holiday Chicken Thighs

Ingredients: Date:

Servings:



Directions:

Gang,

Here's a nice side dish if you are bbq'ing for a large group, or can be the main meat dish if it's just

the family. It's my variation on " Doc Holiday's BBQ'd Chicken Thighs"

Take as many thighs as you need and skin them. Then cut a slit along the bone, and remove it.

Stuff the now made pocket, from removing the bone, with about a 2 or 3 inch long, pencil thick

piece of Monteray Jack cheese, a few diced onions and diced jalepeno peppers that have been

seeded and ribed. If you want it with a little more kick, don't take the ribs out of the jalepenos. I

prefer to leave the ribs. If you have room left, add more cheese, cut anyway you need to do it to

get it into the pocket. Now take a

toothpick and use it to close the pocket. Wrap each thigh with a strip of bacon and pin the bacon

to the thigh with another toothpick. Place thighs in pan and drizzle with Italian salad dressing until

at least half covered. Let marinade for at least 2 hours. Turn thighs over in marinade every hour.

Cook indirect with medium smoke at 250 to 300 degree till done, then place thighs directly over low

fire to brown and crisp up bacon, if this isn't accomplished during the cooking process. Or, Q

thighs directly over the coals till done. Caution: If Q'ing directly over the coals, DON'T make a big

fire. A small one will work best, and not burn the bacon and thighs. If cooking directly over the

coals, make sure you chunk in a small piece or two of green wood for smoke.

I have done these at the store a couple of times for "something extra" on fancy orders, plus a few

times at home. We really enjoy them and hope all of you do to.

Danny









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Danny Gaulden's Coleslaw With Garlic

Ingredients: Date:

Dressing Servings: 8

1 quart mayonnaise

1 1/4 cups white sugar

1/4 cup French's yellow mustard

2/3 cup apple cider vinegar

2 1/4 teaspoons salt

1/2 teaspoon white pepper

1/2 teaspoon black pepper

3 cloves garlic -- medium size

1 squeeze fresh lemon juice

Dry Ingredients

2 small green cabbage

3 large carrots

1 small head red cabbage

1 bunch green onions



Directions:

Here's the "cole slaw with garlic" recipe that we use at the store. Have tried to reconstruct it to a

home size portion. Hope this works for you and that you will add it to your "good recipe" list.



Mix all the above dressing ingredients, except for the garlic, together in a large bowl or mixer.

Take a cup of the now made dressing and put in a blender with the garlic cloves and blend until

the garlic is pureed. Pour this portion of the dressing back into the main bowl of dressing and stir

till well blended. Cover and place in refrigerator for at least 3 or 4 hours to give the dressing time

to blend flavors.



Shred green cabbage and place in separate bowl. Grate carrots, dice green onions till very fine,

and shred 1/3 to 1/2 of th red cabbage. Place each of these into a separate bowl also. Now put as

much of the prepared green cabbage as you think you will eat into a large bowl and mix the

carrots, green onions, and red cabbage, one at a time and by the hand full into the green cabbage

until the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir.

When it is at the wetness level you want, cover and let stand in refrigerator for at least 15 minutes.

The colder it is kept, the better.



The garlic in this recipe is suppose to be the "secret ingredient", due to the way it was originally

intended to be used. That is, not enough of it to single it out, but if used properly, it would leave

all of your guests wondering what you had in your slaw that gave it that special, superb flavor.

When used in this respect, it can make your slaw taste like you have added a hundred great things

to it.However, if you are a garlic lover, then add as much of it as your little heart desires. I don't

have to sleep with you (ha).



Danny









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Danny Gaulden's Cornbread

Ingredients: Date:

1 cup white cornmeal -- yellow is OK Servings: 6

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon soda

1 teaspoon baking soda

1 tablespoon vegetable oil

1 tablespoon sugar

1 egg

1 cup buttermilk



Directions:

Here's how we do our cornbread, and it is an old south recipe.



In a bowl, mix the cornmeal, flour, salt, soda, baking soda, and baking powder. Mix in the

vegetable oil, sugar, egg, and buttermilk.



Rub some Crisco on the bottom and sides of a 10" cast iron skillet. Put skillet in oven at 425

degrees and heat till hot. Skillet must be HOT, and slightly smoking. Sprinkle the bottom of skillet

with cornmeal after removing from oven, (this helps keep it from sticking also) then pour in the

cornbread mixture. Try to time it so that ingredients are mixed just a minute or two before taking

skillet out of oven. Bake for 20 minutes at 425 degrees. It may take you a time or to, to get this

right, but is well worth the effort.









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Danny Gaulden's Cucumber Salad

Ingredients: Date: 6/1/2000

___For The Dressing___ Servings: 8

1 pint mayonnaise

2/3 cup sugar

3/4 bottle Italian Dressing

2/3 cup milk

garlic salt -- to taste

___For Vegetables___

4 large cucumbers -- sliced

2 large tomatoes -- cubed

1 large onion -- chopped

1 red bell pepper -- diced

1 package Swiss cheese -- diced (optional)



Directions:

Combine Italian dressing and milk; add sugar. Cook and stir over low heat until sugar is dissolved.

Cool.Add mayonnaise and garlic salt; blend thoroughly.Add to vegetable mixture, stirring in as

much as needed. Posted 6-2000









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Danny Gaulden's Deep Dish Peach Pie

Ingredients: Date:

3/4 cup sugar Servings: 1

3 tablespoon all purpose flour

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

6 cups fresh peaches peeled thickly sliced

--about 3 pounds of peaches

3 tablespoon grenadine syrup

2 tablespoon lemon juice

2 tablespoon butter or margarine

pastry for single-crust pie



Directions:

In large bowl combine sugar, flour, nutmeg, and cinnamon. Add peaches and toss till well coated.

Let mixture stand for 5 minutes. Carefully stir in grenadine and lemon juice. Turn mixture into a 1

1/2 quart casserole or a 10 inch round deep baking dish, spreading peaches evenly. Dot with

butter or margarine.



Prepare and roll out pastry to an even 9 inch or 11 inch circle (depending on dish size). Cut slits in

pastry. Place over peach mixture in baking dish. Trim pastry. Flute to sides of dish but not over

edge. To prevent overbrowning, cover edge with foil. Place dish on baking sheet in oven. Bake

in 375F oven for 25 minutes. Remove foil. Bake for 30 to 35 minutes more or till crust is golden.

Cool on rack before serving.



If you want a bottom crust also, simple line bottom of dish with pastry, and trim to edge of dish.

Posted to BBQ List by Danny Gaulden on Jul 02, 1997









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Danny's Dirty Rice Dressing

Ingredients: Date:

1/2 pound chicken gizzards Servings: 6

1/2 pound chicken livers

1/2 pound ground pork

2 medium onions -- chopped

2 ribs celery -- chopped

1 bell pepper -- chopped

2 cloves garlic

1 1/2 cups uncooked rice

3 cups stock

2 teaspoons cayenne pepper

2 teaspoons salt

1 1/2 teaspoons black pepper

1 teaspoon paprika

1 teaspoon dry mustard

2 stalks green onion -- chopped

2 sprigs parsley -- chopped



Directions:

Can't imagine anything better than Dirty Rice Dressing...an old Cajun recipe. We fix it often with

smoked chicken and pork when we are entertaining. Absolutely delicious and something the locals

for sure don't get everyday here in New Mexico.



Place giblets ( gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes).

Remove giblets and save water as stock. Separate and chop liver and gizzards.



Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes.



Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and

simmer for about ten minutes. Add the stock, and simmer for five minutes. Add the rice, chicken

livers, green onions, and parsley. Stir and simmer five minutes. Cover and reduce to a low heat

level. Cook until rice is fluffy (about 10 minutes or more).



Some people get turned off with giblets...don't let this fool you (esp. the girls) in this recipe. It is

very good, and a treat to enjoy. I love this stuff.









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Dirty Rice Dressing By Danny Gaulden

Ingredients: Date:

1/2 pound chicken gizzards Servings: 1

1/2 pound chicken livers

1/2 pound ground pork

2 medium onions -- chopped

2 ribs celery -- chopped

1 bell pepper -- chopped

2 cloves garlic

1 1/2 cups uncooked rice

3 cups giblet stock water

2 teaspoons cayenne pepper

2 teaspoons salt

1 1/2 teaspoons black pepper

1 teaspoon paprika

1 teaspoon dry mustard

2 stalks green onion -- chopped

2 sprigs parsley -- chopped



Directions:

Place giblets (gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes).

Remove giblets and save water as stock. Separate and chop liver and gizzards. Add one tablespoon

of oil to skillet and brown ground pork and gizzards about six minutes. Add seasoning, onions,

celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and simmer for about ten

minutes. Add the stock, and simmer for five minutes. Add the rice, chicken livers, green onions,

and parsley. Stir and simmer five minutes. Cover and reduce to a low heat level. Cook until rice is

fluffy (about 10 minutes or more).



NOTES: Some people get turned off with giblets--don't let this fool you. It is very good, and a

treat to enjoy. I love this stuff.









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Danny Gaulden's Dried Red Chile Puree

Ingredients: Date:

Servings:



Directions:

I would be happy to tell you the "real way" to fix your dried red chilies you bought from Safeway.

Boil them in water until soft, but not over done, or they will become bitter. Next, take out the

seeds if you don't want them to be too hot. Leave in the seeds if you want it hot. Remember, how

hot the pepper is will depend on how hot your finished product is, and whether you want to leave

the seeds in or not. Next, blend chile in blender, and make sure you use the same water you used

to boil them in! Makes a lot of difference in the flavor---very important. How much water you use

will also have an effect on how hot or strong the chile will taste. Start with not to much water when

you blend them, and if you think it is too hot, or strong, add a little more water until it taste the

way you want it, and blend in. You can add in some salt and garlic as you are blending to adjust

the flavor, if you wish.









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Danny Gaulden's Easter Ham

Ingredients: Date:

Servings:



Directions:

I'm assuming that you have a cured ham. If it's a bone in, cured ham, here is a good way to finish

it. Most hams of this style are skinned in most areas, but will have a few sections where the skin

(hide) is still on. Especially around the tapered end going toward the end of the bone. Cut the skin

off with a good sharp knife, being careful not to cut or remove the fat under it. You're not really

concerned about deep cooking since it is actually already cooked. What you are interested in is

giving it a better and richer flavor. Therefore, you don't need a very hot fire, but a low to medium

fire with good smoke. The reason I like to keep the smoke a heavy medium is because the meat

won't be on the pit that long, compared to a raw ham. The reason I like a low to medium heat is to

extend the smoking time a bit. Bring smoker up to about 225 to 230 degrees and try to keep it in

that range. Make sure you have an oven thermometer placed about an inch or two away from the

ham. This will guarantee accuracy. Smoke ham until it reaches about 140, absolutely no higher

than 160 degrees internally. Prepare this finishing sauce: 1/4-1/3 cup prepared mustard, 1 cup

brown sugar, and 1/4 to 1/3 cup vinegar or beer. Mix these ingredience together in a large cup or

bowl and bring to warm in a microwave, etc. Stir again. This will insure that all is blended well. If

you feel you need more, just double the recipe. If you feel it is too thick, add more vinegar or

beer...if too thin, cut these back a bit. You don't want it too thin. Baste ham with mixture about 30

minutes, then again at about 15 minutes, before ham is ready to be removed from smoker. If you

like, you can mop ham one more time as soon as it is taken off the pit. Add pieces of pineapple and

maraschino cherries to top of ham about 30 to 45 minutes before it's done. You can hold these

down with toothpicks. Makes it look real pretty! Posted to the AZstarnet BBQ Mailing List by

Gaulden, Danny on Apr 07, 1998









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Danny Gaulden's Fried Apple Pie

Ingredients: Date: 11/1/1998

***CRUST*** Servings: 1

2 cups flour

2/3 cup crisco shortening

1 teaspoon salt

6 tablespoon ice water

***FILLING***

2 packages dried apples

1/4 cup sugar - to taste

1 pinch nutmeg

1 pinch cinnamon



Directions:

Here's the my recipe for the real deal, homemade, fried apple pies. We make them every New

Years and 4th. of July, for some reason. This is not an instant, low labor intensive recipe, but I

think you will find that it is superb and hard to beat. May take you a time or two to get them right,

but doesn't most homemade things? Here goes. Make a double pie crust. I use 2 cups flour, 2/3

cup Crisco shortening, 1 teaspoon salt, and about 6 Tablespoons or so of ice water. Make crust as

usual and roll into one large ball, then cut ball into two equal parts, wrap in plastic wrap and

refrigerate for at least 30 minutes.



Buy 2 packages of dried apples and boil according to directions. Have bought some that didn't

have directions. In that case, cover dried apples with water, not too much, and cook down till

tender. If you need to add a little water to the apples as they go along, do it. Again, the big thing

here is that the apples must be cooked till tender, and should not be too soupy when done. You

don't want to have so much water in them that you need to pour any off, for a lot of the flavor will

go down the drain. The apples need to be a little on the gooie side when done. About the last

minute or two of the cooking time, add sugar to taste, cinnamon, and a little nutmeg, if desired. I

like a little of each for a spicy flavor. Take apple mixture off heat, and set aside.



Now, roll each of the two pie crust (dough) into a large circle about 1/8 inch thick, and cut about a

5 inch circle (as many as you can get) out of each one. You may need to flour the dough board a

couple of times during this process, along with the top of the dough. Don't over do it with the

flouring, or you will get a tough crust. A 3 lb. Crisco shortening can works great for cutting the 5

inch circles. If you have a few pieces of the dough left over, roll out to make more 5 inch circles.

Spoon apple mixture about 1/2 inch thick into 1/2 of the 5 inch circle and fold other half of circle

over to cover the filled half. Take a fork and mash edges of dough to seal each pie. Punch about

eight holes (twice with your fork), in one side of the pie. This keeps it from bloating or bursting at

the seams when frying.



Fry pies in a medium hot skillet in about 1/2 inch of oil. Don't get skillet too hot, or the pies will

burn before done. In the same respect, don't have skillet too cool, for pies will absorb too much

grease. This recipe originated from "Momma Cleo's Kitchen" (my mother), and was passed down

to me. She is still one hell of a cook, and is no doubt where I get my desire for cooking. God

bless her. One can substitute dried peaches, apricots, etc. for these fried pies. This is as good as it

gets for down home Southern cooking. I personally guarantee it.



Posted to the BBQ List in Nov. 1998 by Danny Gaulden



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Danny Gaulden's Great Grandma's Treasured Rolls

Ingredients: Date:

3 cups flour Servings: 12

1/4 cup sugar -- up to 1/3

1 teaspoon salt

1/3 cup melted shortening -- (be sure it's

1 large egg

1 cup warm water

2 1/4 teaspoons active dry yeast



Directions:

I use Pillsbury or Gold Medal "bread flour". They work best because they have a higher gluten

content, but recipe will work fine with regular or unbleached flour as my Grandma used. I like to

use my bread machine to do the mixing and kneading work. It is much easier. If you have one, do

this: Combine all dry ingredients together, then add wet ingredients and yeast. Put bread machine

on dough cycle and let it do the work. After dough cycle has finished, place dough on floured

work table, and grease hands with a little lard or shortening. Pinch dough off into large egg sized

chunks and roll in hands a bit to shape, then place roll on GREASED baking pan. If dough tries to

stick to your hands, re-grease hands, or shake a little flour on the dough to firm it up. Continue

doing this until all dough is used. Recipe should make about a dozen rolls. Space the rolls about 1/2

inch apart for high risers, or 1 inch apart for a rounder roll. I like'em both ways, depending on the

mood I'm in that day. Cover roll pan with a slightly warm damp towel or cloth and let rolls rise

until almost double in size, then bake at 350F for aabout 20 to 25 minutes. After about 15 minutes,

you can remove rolls from oven and butter the tops, then finish baking. This is optional. If you

don't have a bread machine, or want to do it with a mixer or by hand, proof the yeast by mixing

the yeast with 1/2 of the warm water, and about 1 or 2 tablespoons of the sugar. Let stand on the

side in a large cup or small bowl while mixing the other ingredients in another bowl. The yeast

mixture will start to froth and works as a jump starter. After mixing the remaining ingredients,

(remember to add the other 1/2 cup of warm water and the rest of the sugar), add the yeast

mixture, and knead dough until smooth, shiney, and elastic--10 minutes or more. Let the dough

rise in a greased covered bowl until double in size, then beat down, and kneed again for a few

minutes. Form rolls, place in greased pan and follow above instructions. For a fantastic pulled pork

bun, form dough into larger, flatter rolls, about twice the size of an egg and bake for about 5 to 8

minutes more. Add sesame seeds for an extra treat, if desired. Hope all of you find this old recipe an

addition to your "good recipe list". Posted to the BBQ List on June 4, 1998 by Danny Gaulden









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Danny Gaulden's Homemade Ice Cream

Ingredients: Date:

1 3/4 cups sugar Servings: 1

3 raw eggs

1 package vanilla junket -- 4 ounces

1 large can Pet milk

2 small cans Pet milk

1 quart milk

1 tablespoon (or more) vanilla extract

milk -- as needed



Directions:

Try this one. Mix all ingredients together, but do not cook them. Makes one gallon. Remember that

you don't fill barrel all the way to the top. Leave a couple of inches or more for expansion of the

ice cream as it freezes. This recipe is the best I've ever made for a down home, homemade flavor.

However, it is not for folks that are afraid of raw eggs. Another Gaulden original, for better or

worse. Posted to the BBQ list on June 15, 1998 by Danny Gaulden









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Danny Gaulden's How to Smoke Chicken

Ingredients: Date:

Servings:



Directions:

Some folks like to smoke them fast, and others slow. I've tried both methods over the years, and I

prefer the in between method. I also like to do my chickens in halves, rather than whole. They

take on a little more smoke, brown on both sides (which I think looks a lot nicer and they have a

better flavor), plus you can apply a finishing sauce to both the outside and inside if you like.



Here's how I do chicken. Take your whole chicken and remove the giblets and neck from the

body cavity. Wash the chicken off in cold water and then cut it in half by cutting out the

backbone, then splitting the breastbone down the middle. This will make two equal halves. Pat the

halves dry with a paper towel. I apply olive oil or a good cooking oil to both the outside and

inside, season with salt, pepper, garlic powder, and lemon pepper. Sometimes I use a little thyme

(be careful with this), or poultry seasoning. Place the chicken in a Ziploc-style bag, and let it sit for

about 4 hours in the refrigerator. When you fire up the pit, bring chickens out of the refrigerator

and let them sit at room temperature for as long as 30 minutes--no more. I'm kind of cautious

about chicken and bacteria. I smoke my chickens at 250 to 275F and it usually takes about 3 to 3

1/2 hours. My preferred way to tell when chicken is done is by using the “shake hands” with the

leg method. When you grab the end of the drumstick and move it up and down, it will move with

very little resistance all the way up into the thigh area. With a little practice, you can perfect this

method. Another way to know when the chicken is done is to check the internal temperature in

the thigh. I like it to be 180 degrees. I’m old school on this…some like to only bring it to 170

degrees or less. I personally feel that the chicken does not turn out as tender when finished at

these lower temperatures.



After an hour or so of smoking, brush the skin with a little oil, and again after about 2 hours and

again at 3 hours. This helps keep the skin from drying out and being tough. I smoke my chicken

skin side up for about half the cooking time, and then turn it over.



I'm very relaxed barbecuing chicken, for an extremely constant temperature is not that critical.

Why? Because chicken is not a tough piece of meat, it cooks in a fairly short period of time, so you

don't have to worry so much about small temperature spikes (for fear of burning the outside, and

undercooking the inside) as one would with a brisket or pork butt. Usually one good fire will do

the job without a lot of additional charcoal, wood, and fire tending.



One more tip is the type of thermometer you should use for chicken and the proper way to use it.

Big, thick, short stem oven thermometers with large read out heads (the kind you can use in your

over and leave in the meat) are not good choices for small cuts of meat like chicken. They are not

user friendly. The 5 inch, skinny stem ones with a 1 to 2 inch head work the best because they are

more maneuverable when digging in around bones, cartilage, etc. They are NOT meant to be left

in the meat in a heated environment. Simply take your chicken out of the pit and stick the

thermometer in the thigh, “feeling” not to hit bones, etc. You will get a FALSE reading if

thermometer rest on a bone. I’ve seen many people mess up their chicken by letting this happen.

Don’t let this happen to you. Digital thermometers with long stems work great also.









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Danny Gaulden's How to Smoke Pork - Fresh Ham

Ingredients: Date:

Servings:



Directions:

[I'm trying my first whole ham (not cured) in the smoker overnight. Any thoughts on this?]



Danny Gaulden-- Cut off the skin (this lets the smoke penetrate more), but leave the fat. Put a basic

rub on it. If you don't have one handy, some salt, pepper, and a little garlic will work just fine.

Cook slow at 225-250F, and keep the smoke going fairly often. I like to barbecue mine until the

internal temperature reaches 160-175F. The higher the internal temperature, the drier theham will

be. Remember, this isn't as lean as a pork loin, but not as fat as a boston butt. It's in the middle.

Makes it more tender if you bring it up easy. About 30 minutes before it's done, baste a couple of

times with my rib glaze.









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Danny Gaulden's How to Smoke Pork Butt and Shoulders

Ingredients: Date:

Servings:



Directions:

Pork butts are wonderful cuts of meat to barbecue, and one of my favorites. As so many on the

List have said, "they are very forgiving", and a great choice of meat for a novice at barbecue to

start with. Why? Mainly because of the fat marbling they have, plus just plain great flavor. If you

undercook one just a bit, it may be a little tough, but still eatable when thin sliced.If you over cook

it, it will still be pretty darn good, and not too terribly dry. Not so with a brisket. Undercooked, it

is tough as alligator hide, overcooked it is dry, crumbly, and tasteless. So a butt is a great piece of

meat to barbecue in a larger cut, plus it's not very expensive. Choosing a butt is not that difficult.

Most come in the 6 to 9 lb. range. I like 'em about 7-8 lbs. or so. A nice fat cap of about 1/4 to 1/3

inch is good, and try to pick one with some marbling in the meat itself. Sometimes butts can be too

fat, so be careful. You want a fat cap and marbling, but not too much. I like to start it out the same

as a brisket. Generously apply a rub on it, wrap in clear wrap, place in refrigerator overnight, and

barbecue it the next day. Set the butt out of refrigerator about 30 minutes before putting it in the

smoker, or put it on cold, right out of the frig.When the smoker temperature reaches 225 degrees,

place the butt in the smoker fat side up and smoke until extremely fork tender. Putting it fat side up

lets the natural fat juices work over and through the meat and acts as a natural mop. As with

smoking ribs, I have found that if I'm using an off-set firebox smoker, I need to turn the meat. For

a pork butt or picnic, turn and mop it every two hours. If you're using an insulated, efficient pit

that holds humidity, you can leave it fat cap up all the time, just mop it every two hours. I like to

smoke at 225 to 250F constantly. 240 degrees is my "sweet spot". This generally takes about 70

minutes a pound, or 8 1/2 to 9 hours for a 7 1/2 pound butt. Time may vary!!! The pork butt

should come out of the smoker when it is "fork tender". Not long ago, I measured the internal

temperature of a bunch of pork butts smoked in my commercial smoker. Here's is what I found:

For a sliceable pork roast, take it out at 180-185F. For an easily pulled pork, take it out at 190-

200F. After you take it out of the smoker, let it cool for 30 minutes or so. DO NOT fork the butt in

the fat area to check for doneness. This will be misleading, for the fat will become tender way

before the meat (muscle) around the bone area. Always check for tenderness and temperature in

the meat area under or above the bone in the solid muscle area. If you are not going to eat the

butt within the first hour after barbecuing, double wrap it in foil, set it in a non-drafty area, or a

small ice chest (no ice in chest), and let sit until it's time for dinner. As long as the butt stays

between 140 to 160F internally, it will not spoil. Check with a meat thermometer every once in

awhile, or stick thermometer into meat after wrapping in foil so that you can periodically monitor

the internal temperature. Sometimes I like to apply a finishing glaze on the butt as soon as it comes

off the smoker. It is the same one I use on my ribs, and has become very popular with many folks

on the List. As soon as the butt is off the pit, baste it once with the glaze. Then let it stand a couple

of minutes, and baste again. Then either let the pork sit a few minutes before preparing it for the

table (you don't want to cut it while it is too hot, for it will be difficult to handle, and turn brown),

or store as stated above. Smoking times and internal meat temperatures for tendernesswill vary

depending on how accurate a fire tender you are, how often you open your smoker to take a

peek, the natural tenderness of the meat and the quality of smoker you have. These are just

general guidelines and will most likely vary every time you barbecue, but will help you get started

on the road to success.









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Danny Gaulden's How to Smoke Ribs

Ingredients: Date:

Servings:



Directions:

Danny Gaulden--(Editor--Danny is the proprietor of a very successful eating establishment

featuring barbecue in Carlsbad, NM and has been smoking meat for 30 years. If you are anywhere

near Carlsbad, stop by Danny's Place for some of the best barbecue in America.) Ah . . . Spare

Ribs, definitely one of my favorites. A lot of argument has been posted on this List over the past

year on ribs. Should one buy baby backs, spares, or what? I personally like spares; especially the

St. Louis cut, which is harder to find in a grocery store.What is a St. Louis cut? It is basically a 3 1/2

and down rack that has the ends trimmed off, the bone cut off the side (chine bone) and very

seldom much of a flap. A Great rib. Our St. Louis cuts run about 2 1/2 to 2 3/4 lbs.The term '3 1/2

and down means that the slab of ribs will weigh 3 1/2 pounds or less. How do you pick a good

slab of 3 1/2 & down ribs? Well, it is sometimes hard to do, considering the way most grocery

stores package them today. They can be all folded up with the "bad" parts hidden. Either go to a

butcher shop that will let you hand pick your slab, or ask the butcher at your favorite grocery

store to let you pick out some that are not already packaged. If he won't allow you to do this, find

another store. Pick a slab that is nice and thick, and has some marbling and fat on the meat side.

Lean ribs cook dry. After you get them home, do some work on them yourself. When cooking 3

1/2 & down ribs, I cut off the side bone (chine) that runs length-wise on the widest end of the slab

and cut the flap off. In the past, I didn't remove the membrane on the bone side of the ribs, but I

do now. Think it is the best way to go for better flavor, however, you ribs will cook just fine if

you don't want to do this. Next thing I do is apply a medium rub. Now, not a lot, for ribs are not as

massive as butts and briskets. A little rub goes a long ways. Don't be afraid of it, but don't over do

it. Then wrap'em up in a clear wrap, let sit in refrigerator overnight, and barbecue them the next

day. If you can't let them sit all night in the refrigerator, the world won't come to an end. Build

your fire and let the ribs sit out of refrigerator while waiting for the fire to come up to temperature,

or put them straight on the pit from the frig. On things that take several hours to cook (ribs,

butts,etc.) bringing them straight from the refrigerator and on to the pit will not make any

difference as far as the quality of the finished product goes. I personally think that you get more

smoke penetration if meat is taken straight from the frig. to the pit. One of my friends that is a

denist and micro-biologist did a test on this and agrees with me. Just my opinion. I like to smoke

my ribs at 240-250F, and it generally takes about 5 hours. Sometimes a little less, sometimes a little

more. Just depends on the ribs. Let me say a little about the differences in using the various styles

of smoking pits. The big commercial pit in my restaurant has a rotating design, like a miniature

Ferris wheel inside. The meat is always turning. The temperature is quite uniform in this situation

and humidity is high. The meat gets "self basted" from start to finish. I always barbecue ribs with

the meat side up and leave them like that until they're finished. If you're using an off-set firebox pit,

like a NBBD or an SnP Pro, turn them ribs. After the ribs have been in the pit for about two hours,

baste them with a little salad oil, then again after about 3 hours. This helps keep them moist since

they have no fat cap, and I feel this in an important part of the cooking process in this kind of pit.

Use a good brand of vegetable oil. When the ribs draw up on the bone about 1/3 to 1/2 of an

inch, and the meat between the bones becomes very fork tender (use an ice pick or sharp pointed

object to check with), I pull them off the pit. The ribs will be very limber and bend easily when

done to tender. The number one way I check ribs for doneness is to check tenderness of meat

between the bones. When ice pick goes in very easily, their done. Apply my finishing glaze

immediately. By applying the glaze while the ribs are still piping hot, it will caramelize on them, and

give a beautiful dark cherry-red color. They taste pretty good too! If your fire gets out of hand

and the temperature goes up to 275F or so, the ribs will draw up more on the bone, so always

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judge doneness by the tenderness of the meat, not draw up on bones. At cooler smoking

temperatures the meat will draw up less. If your smoker temperature is higher, say in the 275F

range, your ribs will cook sooner, but be just fine. In my opinion, you can get away with a little

hotter cooking temperatures with ribs than with briskets and butts, simply because they take less

time to cook. It's that simple! Danny's Rib and Pork Finishing glaze: Mix the following ingredients

together: 1 cup brown sugar, 1/4-1/3 cup yellow mustard, and 1/4 to 1/3 cup apple cider vinegar.

Then heat in a saucepan until it simmers and let it sit until cool. You can substitute beer for the

vinegar if you wish. The great thing about smoking ribs is that they don't take all day to barbecue,

are one of America's favorite barbecue items, and look wonderful when sliced and stacked on a

serving plate. Other quick and attractive things to go with your ribs and give a great presentation,

are barbecued chicken halves or quarters, and a good sausage. Stack them all together on a large

platter, serve with beans, slaw, potato salad, hot bread, and a few slices of onions and pickles. Boy,

good things will start to happen to you! Update from Danny on smoking ribs-- You can start with

3 1/2 and down spareribs or loin backs. Both have their advantages and disadvantages. The

advantage of 3 1/2 and down is that they are considerably cheaper and have more meat on the

bone than most loin (baby) backs. In my opinion, they are every bit as good as a loin back and

by far the best buy. The disadvantage is that I think they require just a bit more skill to smoke to

their highest taste level and the membrane can be a bit difficult to remove compared to a loin back.

The advantage of the loin back is that I think it is just a bit more tender to start with and takes a tad

less skill to barbecue correctly, and the membrane removes very easily. The choice is yours to

make. One of the biggest mistakes that most beginner and intermediate level barbecuers make is

buying a rib that is too lean. Let me repeat that--too lean. I want you to pick out a slab that has a

fair amount of fat running up and down the bones and the meat between the bones. This is very

important and will help keep your ribs from getting too dry after cooking. Don't worry about the

fat, most of it will render out by the time they are finished in the smoker. There is a world of

difference between a cooked slab of ribs that had good marbling in them vs. a slab that was too

lean. Not only do the marbled ribs cook out more juicy, they are also far more tender. Once you

have a good slab, get it really cold in the refrigerator, or put it in the freezer for a few minutes. It is

much easier to remove the membrane from very cold ribs, than barely cool or room temperature

ribs. After removing the membrane, (see post below by Frank Boyer on how to remove the

membrane from ribs) apply whatever rub you like lightly to both sides of the ribs and rub it in.

Don't go too heavy yet, we aren't through with the rub. Then brush on a medium coat of salad oil

(Crisco, Wesson, etc.) over both sides of the slab and sprinkle on another coat of the rub (go with

a medium coat this time), but don't rub it in. Just sprinkle it on. The oil will keep the rub sticking to

the meat. If you try to rub it in after applying the oil, the rub will tend to ball up. Don't worry, the

rub will do its job. After the ribs are rubbed, wrap them in a piece of clear wrap then place them

into the refrigerator for a few hours or overnight if you have planned enough in advance. If you

can't let them rest that long, don't worry about it. You can send them straight from the rub to the

smoker and still produce a great rib. Now, bring your smoker up to about 240F to a maximum of

250F and start the smoking process. Place an oven thermometer on the cooking rack about an

inch or so from the ribs. This will allow you to monitor the actual temperature of the heat around

the meat. Don't let the heat, at rack temperature next to the ribs, drop below about 225 to 230F. If

it does, bring the fire back up to around 240-250F. If you smoke your ribs too slow, they will cook

dry and come out like rib jerky and we don't want that. This is another mistake I think a lot of

people make--they smoke their ribs too long and at too low of a temperature. Don't make this









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mistake. Baste ribs with cooking oil after a couple of hours on the pit, and again after about 3

hours. After the ribs start to take on a shine of their own (they are starting to render their own

fat), you can discontinue the basting. Depending on what kind of smoker you are using will









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Danny Gaulden's How to Smoke Turkey

Ingredients: Date:

Servings:



Directions:

Smoking turkeys can be one of the most challenging things to do for home barbecuers, for they

are normally only cooked during the holiday season. Most folks on the list probably smoke a

whole turkey only two or three times a year.



First, what do you look for in a good turkey? There are mainly two kinds for retail sale:



1) Free-range turkey, which can be a little harder to find, is a turkey that was raised on the

ground, in a pen, and actually had the freedom of walking, exercising, etc. like you would think of

turkeys raised on an old-fashioned farm. They can tend to be a little tougher because they get to

exercise and use their muscles more, but many consider them more flavorful. If slow-smoked

properly, their meat can be turned into a tender, delicious morsel.



2) The most common brand of turkeys found in stores today are your brand-named, mass-

produced birds. They are not free-range. Butterball and Honeysuckle are a couple of the most

popular brands. This is the kind most people smoke for the holidays and can be quite delicious

also. Many of these turkeys are semi brined or at least injected.



To defrost a turkey properly, it should be done in the refrigerator. Depending on the size of the

bird and temperature of your refrigerator, it could take anywhere between three to five days to

thaw. After it is thawed, the bird will keep a few days in the refrigerator before spoiling.



OK, we are going to discuss the foundations of good, basic, turkey smoking. Some people brine

their turkeys, inject their turkeys, brine and inject them, let set over night in refrigerator on a wire

rack (naked) to dry out the skin, and some folks rub seasonings under the skin. The list goes on

and on. I'm not going to deal with that. After you learn the basics of good turkey smoking, you

can experiment with all the variations.



Early in the morning of the big "turkey day”, take the thawed turkey out of wrapper, remove

neck, gizzard, and liver from cavity of turkey and set aside. You would be surprised how many

barbecuers have forgotten and left this inside the bird! Wash the bird thoroughly with cold water

and pat dry. Remove plastic pop-up thermometer if installed, as they don't work. Never trust a

pop-up thermometer when smoking a turkey. It will "pop-up" before the bird is done, and get

you into trouble.



I like to rub the turkey all over with a good olive oil, or liquid vegetable oil. Then, I apply a good

rub that I hand-rub all over the turkey and inside the cavity. I prefer to use white pepper with

just a little black pepper in my turkey rub for black pepper on fowl can appear to look dirty when

bird is smoked. Next, fire up the smoker and when internal temperature in the pit is around 250F

place bird on the pit, breast-side up.



I aim for a cooking temperature range of 250-275F during the entire smoking process. Every hour

or two, take a basting brush and reapply some oil. This helps to keep the skin from becoming dry

and tough, plus promotes a nice golden color.



The most difficult part for people who don't smoke a lot of turkeys, is knowing when they are

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done. For me, this is easy for I have done thousands. On the average, a 12-15 pound bird takes

about 6 hours, a 16-20 pound bird can take up to 8 hours. There is no set number of hours per

pound for turkeys. Some are simply tenderer than others, even before they are cooked. Here's

how I know when my birds are done. I never use a thermometer. I simply "shake-hands" with the

drumstick. When it shakes easily and is loose all the way into the thigh-joint, I know it's done. I

can also feel the thigh with my hands and can tell when the bird is ready to take off. It will be very

soft and tender. I realize this is very challenging for most of you, but once you learn this

technique, it is a sure-fire way of knowing when your bird is done. Knowing that this will take

practice, I recommend you use a thermometer until you have mastered this technique.



During last year's turkey smoking season, I purposely used a thermometer a few times to give the

guys on the list an idea of what temperature I was taking my birds off using my "shake-hands"

method. With the thermometer applied deep into the thigh, it was generally reading about 180F.

Caution must be taken when using a thermometer. You CANNOT hit a bone or gristle with the tip

of thermometer for it will not give you a true reading. Don't use a thick-stemmed meat thermometer

that you find in most grocery stores. I used a long, skinny-stemmed thermometer that reads from









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Danny Gaulden's Hushpuppies

Ingredients: Date:

1 cup cornmeal Servings: 6

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup flour

1 egg

3/4 cup milk

1 dash red pepper

green onion tops -- chopped

1 tablespoon onion -- grated



Directions:

This is a recipe that we have made for decades, and is from the "River Road Recipes" published by

the Junior League of Baton Rouge, La. 1963. The key to this recipe, and these hush puppies is the

GREEN ONION TOPS...the way they have, and always will be made in South Louisiana.



Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion

and red pepper. Drop by spoonful in hot deep fat (375 deg.) and fry until brown. This makes

approximately two dozen.



" While there is a great deal of speculation as to the origin of hushpuppies, there should be no

speculation on the tastiness of these." Quoted from Mrs. Robert Bowlus.









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Danny's KC Rib Rub

Ingredients: Date:

1 cup brown sugar Servings: 1

1/2 cup paprika

2 1/2 tablespoon ground black pepper

2 1/2 tablespoon salt

1 1/2 tablespoon chili powder

1 1/2 tablespoon garlic powder

1 1/2 tablespoon onion powder

1 1/2 teaspoons cayenne



Directions:

Source: Smoke & Spice



Posted to the BBQ list on June 26, 1998 by David Klose









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Danny Gaulden's Lemon-Butter Basting Sauce

Ingredients: Date:

1 cup melted butter or margarine Servings: 1

2 teaspoons white pepper

1/4 cup lemon juice

2 teaspoons paprika

2 teaspoons celery salt

2 teaspoons onion powder

2 teaspoons granulated garlic

1 teaspoon sugar



Directions:

Just put the ingredients into a sauce pan and heat it up. Put the chicken halves in the smoker and

keep that temperature at 240-250F. Mop the chicken every 30 minutes or so until it's done, 170F

internal temperature.









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Danny Gaulden's Macaroni Salad

Ingredients: Date:

1 8 ounces macaroni Servings: 1

3 hard boiled eggs -- diced

1 cup celery -- diced

3 tablespoon Dill relish

1 tablespoon lemon juice

1/2 cup grated cheese

1 green pepper -- diced

1 pimento -- diced

2/3 cup mayonnaies -- ( I like Miracle

-- Whip )

Salt and Pepper to taste



Directions:

Cook desired shaped macaroni as directed. Wash, drain and chill thoroughly. Combine remaining

with macaroni and let chill thoroughly before serving. Don't be afraid to add a dash of chopped

green onion into this recipe, if you feel the need. I like it.



Mastercook Formatted By Kurt Lucas



Submitted to the BBQ Mailing List by Gaulden, Danny on Jan 27, 1999









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Danny Gaulden's Momma's Greens

Ingredients: Date:

2 bunches turnip greens or collards Servings: 6

1 tablespoon Crisco shortening

4 strips bacon -- cut into small pieces

salt -- to taste

sugar -- to taste

water



Directions:

Take two bunches of greens (this will make enough for 3 folks), wash and cut down the middle of

greens to remove tuff stim.



Cut leaves into pieces after removing from stim. Set aside. In deep pot, cook 4 slices of diced

hickory smoked bacon till about half done and add onions to bacon. Let cook till onions are clear.







Put greens in pot with bacon and onion and add about 1 1/2 to a maximun of 2 inches of water to

bottom of pot. Add some salt,(one teaspoon to start),sugar (one tablespoon to start) and the

pepper to taste. Greens can tend to be bitter and that's why I feel a little sugar is a must . Another

tablespoon may be necessary as greens cook and you taste them. The MAJOR reason a lot of folks

never liked greens is because they were never cook right to start with. Sugar is the key. Cover

pot and cook till tender. How long is hard to say. Young tender greens will cook in about 30

minutes. Tougher ones can take up to an hour. If you want to cook the greens with turnips, (my

favorite way), cut turnips in half, then dices into pieces at least one inch thick. Add to greens after

they are about half done and re-season, or cook turnips seperately with some salt, sugar, and

pepper, then add to greens just before they are done. The latter way is probably the best way

unless you're an ol'southern cook that does this every week. If you are, you won't be reading this

recipe (ha). Over the years, I have found that I prefer collard greens over turnip greens...the

recipe stays the same for both. Try each and make your own choice.









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Danny Gaulden's Old South Slaw Dressing

Ingredients: Date:

2 tablespoon salad oil Servings: 2

3 tablespoon apple cider vinegar

3 tablespoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon crushed garlic



Directions:

Even though we use a modified Corky's slaw dressing at the restaurant, there's one I like better.

Matter of fact, it's the only one I fix here at home. I LOVE this stuff, but you may not. It's what I

consider deep, old south, and what Carolyn and I had every time we went to eat at a seafood

house, bbq joint, etc. in south or north Louisiana. Matter of fact, Carolyn's mother fixed a very

similar recipe all her life, (she lives in Baton Rouge now and spent many years on the famous river

road between New Orleans & Baton Rouge as a home education teacher). Lot of fine cooking

goes on down there.Anyway, here is the recipe. It is a sweet sour mix. If you like the tart, sweet

taste on your slaw, you'll love this. Nice thing about it is that you can't "over extend" this dressing.

If you apply too much, it does't just stick to everything and make it too wet as does a creamy

dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw

before crispness is gone. Don't let the simplicity fool you. I've always said some of the best

cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also,

don't let the looks of it fool you. Just try it and let me know what you think.



Mix well and pour over slaw. This is a small recipe and makes enough dressing for about 2 people.

Adjust accordingly.









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Danny Gaulden's Pinto Beans

Ingredients: Date:

1 1/2 cups dried pinto beans -- soak overnite Servings: 1

1 - 1 1/2 teaspoons salt

1 - 1 1/2 tablespoonsugar

3 strips raw smoked bacon

salt pork

__ OR __

1 smoked hog jowl

3 tablespoon onion -- finely chopped



Directions:

If there's one thing I cook a lot of at the store, it's pinto beans. We serve them with our BBQ

dinners. I've tried to break the recipe down into a "home" portion for you. Tips: When ready to

cook, don't add too much water to the beans...this will dilute the wonderful flavor you are

creating. Cover beans with about 1 1/2 inches of water and add to it as they cook, if necessary.

For a little zesty flavor, (I do this at home, but not at the store), add a little chopped green chili to

beans. A pinto bean will sightly more than double in size when soaked....one cup of dried beans

will make 2-2 1/4 cups of cooked beans. Don't cook beans at too high a fire. This will cause a hard

rolling boil and break up beans as they begin to become tender. Do a nice easy boil. It takes about

3 to 4 hours to cook till fork tender at 3100 ft. elevation.









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Danny Gaulden's Qman's Hushpuppies

Ingredients: Date:

1 cup cornmeal Servings: 1

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup flour

1 egg

3/4 cup milk

1 dash red pepper

green onion tops -- chopped

1 tablespoon onion -- grated



Directions:

This is a recipe that we have made for decades, and is from the "River Road Recipes", published by

the Junior League of Baton Rouge, La. 1963. The key to this recipe, and these hush puppies is the

GREEN ONION TOPS...the way they have, and always will be made in South Louisiana.



Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion

and red pepper. Drop by spoonful in hot deep fat (375F) and fry until brown. This makes

approximately two dozen. While there is a great deal of speculation as to the origin of hushpuppies,

there should be no speculation on the tastiness of these.Quoted from Mrs. Robert Bowlus.



Posted to the BBQ List by Gaulden, Danny on Aug 20, 1998.









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Danny Gaulden's Quick Poppers

Ingredients: Date:

fresh jalapenos Servings:

cream cheese

bacon



Directions:

Take fresh jalapenos and cut in half (lengthwise). Remove seeds and ribs. Fill each half with cream

cheese, wrap in 1/2 strip of bacon, and toothpick it so bacon doesn't try to unwrap. Place in oven

at 350 degrees for 30 min. or more (untill bacon starts to crisp). Enjoy.









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Danny Gaulden's Refried Beans

Ingredients: Date:

1 1/2 cups dried pinto beans Servings: 6

1 - 1 1/2 teaspoons salt

1 - 1 1/2 tablespoon sugar

1 small onion -- chopped

3 strips hickory smoked bacon, diced

3 diced green chiles -- optional

grated longhorn cheese



Directions:

If you can't get a pinto bean, use any good DRIED bean (never knew pintos weren't available in

some areas!) Soak beans overnight in plenty of water. You can always remove extra water, but if

you soak them in too little water, you already have a problem. Before cooking, remove extra water

(if any) until about two inches above beans. Season with a little salt, sugar, onion, and HICKORY

smoked bacon (got to use the smoked bacon), and cook on a low boil till done. A few diced green

chiles with its juice are good to add also. When cooked to very tender, remove water from beans

until about 1/4 inch above beans and mash beans...save extra juice. Knowing how much liquid to

remove or leave in beans is very important, for if you take out too much of the liquid, beans will be

dry, and if you leave too much liquid, beans will be watery. Better to take out a little too much

than not enough, for you can always add more juice back into beans. After mashed, beans should

be like fairly firm mashedpotatos. After mashed, let set for half hour or so, (to firm up a bit), and

then ladle out large spoon fulls into hot skillet that is slightly oiled. Let cook for a couple of minutes,

turn over, and layer top side with grated longhorn cheese, and diced onions while other side

cooks. Another way is this: After mashed beans have cooled for 30 min. or so, place in covered

dish without top, layer cheese and chopped onion on top of beans, and bake for about 30 min. at

350 degrees, or until cheese is melted and beans start to bubble on sides of dish. Remove from

oven. For a little extra kick, dice tomatoes and and finely chopped jalapenos and lay on top of

finished product. Serve with hot corn tortilla chips, cold beer, and you got yourself a winner.









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Ribs - Danny Gaulden's Modified Rib Glaze 5-10-2003

Ingredients: Date:

1 cup brown sugar Servings: 0

1/4 cup mustard

1/4 cup apple cider vigenar -- to 1/3



Directions:

Posted by Danny on May 10, 2003 at 15:18:33:



Gang,



I think this modified recipe on my rib & pork glaze will suit most of youbettter. Your pork will turn

out with that deep, shiny, burnt cherry look,and the mustard is enough for flavoring, without

turning the meat yellow.



All ingredience need to be mixed at room temperature to preventseparation. Heat untill it gets to a

simmer and stir a few times duringthe process. Allow to rest until cool, for this makes it thicken and

stickto the meat better. Enjoy. Apply to ribs IMMEDIATELY after taking them offthe pit. One heavy

glaze will do. Use a pastry brush. If using glaze onbutts, loins, or tenderloins, apply a couple of

times about 20 minutes orso before removing meat from pit, then once again after meat is off. Thisis

if you are cooking indirect, not over direct heat.



Danny









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DANNY GAULDEN'S "New" RIB GLAZE - September, 1999

Ingredients: Date:

1 cup brown sugar Servings: 1

1/4 - 1/3 cup mustard

1/4 - 1/3 cup apple cider vinegar (or beer)



Directions:

1) Mix cold and bring to a simmer.2) Let cool till ready to baste ribs.3) If too thick, add more

vinegar or beer.4) Should be at least thick enough to coat a spoon.5) Apply to ribs the very

second they come off the pit.6) Or put on a coat of glaze on about 2 minutes before removing ribs,

then another as soon as they are off the pit. Danny shared this with me tonight. We are going to

use this tomorrow. Hope this helps many of y'all. Mikey(Atlanta,GA - The HEART & SOUL Of Dixie!)

From Danny Gaulden: Try this for the rib glaze ... I made a couple of modifications to it.

EXPLANATION & PROCEDUREWritten By Danny Gaulden on 6-14-00 I have read through the

post on my glaze the past couple of weeks with quite a light heart, and had to laugh a few times

also. Sometimes man can take basically easy-to-do things, and literally screw them up till the

outcome barely resembles the original idea. AAHHH, the power of intelligence (ha). My original

intention for my rib glaze was not to make a big gooey, wet rib; nor a super dry rib. If done

correctly, the rib glaze will tend toward being more dry than wet. However, if one likes the glaze so

much that they want to have the ribs dripping from it, far be me to tell them not to. Like one stated

many years ago, the best BBQ I ever ate is what I'm eating at the moment. The reason I came up

with the idea of putting a glaze on cooked ribs is the fact that I didn't like the dull look on them

when they came off the pit and had set awhile. I wanted them to have a depth to them, an inviting,

'those look good!' appearance ... a presentation. Adding flavor was secondary, and still is, even

though I like it. Here's how I do mine with my glaze, as I wrote many moons ago. The instant the

ribs are pulled from the pit, have a brush and the glaze ready to go. Coat the ribs with a generous

brushing of the glaze, just like you were painting them. It must be applied immediately. This will

guarantee that the glaze will mostly burn off, not leaving too much of a flavor, but creating a

beautiful deep burnt cherry red color. If you pull the ribs, chase the dog, talk to your buddy for a

couple of minutes, then try and apply the glaze, you've waited too long. Time is of the essence.

What you will get is a very suddle sweet and sour flavor addition which goes well with pork, (you

don't want to change the flavor of you wonderfully smoked ribs very much ... just enough to

make yours better than the rest), plus a much enhanced color change. That's what the glaze is all

about. When done properly, I think it makes a good rib an even better rib. When done wrong, it

can discredit your efforts. So that's the story. Go get' em, and I wish you the most success. Danny









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Ribs - Danny's Pork Spare Rib Rub & Finishing Sauce

Ingredients: Date:

1 tablespoon granulated garlic Servings: 0

1 tablespoon onion powder

2 tablespoon salt

1 tablespoon cayenne

1 tablespoon black pepper

1 tablespoon white pepper

1/2 cup paprika

1 cup brown sugar

***FINISHING SAUCE***

1/4 cup vinegar

1/4 cup mustard

1/3 cup brown sugar



Directions:

This may be a little hot for some folks, so one may want to reduce thecayenne a little...but that's the

way they like'em out here. I believe thebrown sugar is a must, and when it caramelizes, it

produces that rich darkcherry-red color, plus it taste good! After the ribs come off the pit,baste

them with a quick coat of an old Southern recipe for finishing saucefor an added deeper, richer,

cherry appearance, and flavor. Sauce shouldbe more on the thick side, than thin. Apply with a

pastry brush 2 or 3inches wide. Must be brushed on AS SOON as the ribs come off the pit,

noteven 2 min. later...immediately. This lets it burn in, and will give thema shinny, glazed

appearance, and turns them into an even deeper cherry-redcolor. I love that color. If the color is

not deep enough, add more brownsugar. Posted to the BBQ List in Nov. 1998 by Rock McNelly - -

- - - - - -- - - - - - - - - -



NOTE - Danny updated his glaze to be 1/4 cup mustand, 1/4 - 1/3 cupvinegar, and 1 cup brown

sugar.









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Danny Gaulden's Secret BBQ Sauce

Ingredients: Date:

2 sticks oleo or butter Servings: 0

24 oz. Heinz ketchup

1 small ...about 7 ozbottle Heinz 57 steak

1 onion chopped

1 bell pepper chopped

1 clove garlic -- chopped

1 TBS French's mustard

1/3 cup Lea & Perrins Worcestershire

1 tsp. paprika

3 TBS. brown sugar

1/4 cup molassas

1 tsp. salt

1 tsp. black pepper

1/4 cup white vinegar

2 TBS. chili powder

1/2 tsp. allspice -- (1/2 to 1)

1/4 tsp. red pepper

2 chipolte peppers in adobo minced --



Directions:

Procedure:Melt oleo in large saucepan. Add onion, bell pepper, garlic and wilt. Addremaining

ingredients and simmer about 1 1/2 to 2 hours, stirring often.After done, blend sauce in blender or

food processor, if you want to pureethe onions, bell peppers, etc., or strain sauce through a mesh

strainer toremove vegies, or serve as is. The only problem with blending is that itchanges the

texture and makes it a bit grainy, but the flavor remains thesame. Add water to thin down, if

desired. Remember, if you blend the saucewhile still hot, you MUST hold down the blender lid, or it

will blow offand sauce could burn you. I know it's my sauce, but it's very, very good.









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Danny Gaulden's Smoked Cheese

Ingredients: Date:

Servings:



Directions:

Cut up Jack, Swiss, or whatever you like, and put in a metal mold, or bowl. Put in smoker and

place it as far away from the heat as possible, and put the smoke to it. Guess what...this is one time

that you don't want a lot of heat, and a cooler climate will work great for you.



After about an hour and a half, place cheese into a little hotter smoking area, if it hasn't melted, and

melt it. Keep the smoke on it! Take out of pit, and put in refrigerator, and chill. Take out of mold,

and enjoy! The cheese will be a little drier than before smoking, but very good.









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Danny Gaulden's Toast and Banana Pudding

Ingredients: Date:

1/3 cup flour Servings: 1

2/3 cup sugar

salt -- to taste

1 tablespoon butter

3 egg yolks

3 cups milk

1 teaspoon vanilla

5 pieces toast



Directions:

Here's a simple to make dessert, and is my favorite for something fast, but very good at the same

time. Sometimes I think we get caught up in complex, complicated recipes, and forget that the real

secret to great cooking is a simple ol' recipe, prepared to perfection. This is one of those. This is a

TOAST pudding recipe...not to be confused with a bread pudding. Daylight and dark in the flavor

and texture. Give it a try.



Combine sugar and flour, then stir in milk. Add butter. Cook over medium low to medium heat till

mixture thickens. Stir often, especially as it starts to thicken. It will almost be to a slow boil for a

couple or so minutes when at proper thickness. When thick, remove from heat. Divide eggs yolks

from whites, and discard whites. Beat yolks. Add 2 or 3 Tbs. of hot mixture to yolks and mix. Do

this a couple of times to temper yolks, then add yolks to main mixture. Add salt to taste, along with

the teaspoon of vanilla.Have toast cut into 1/4 size pieces (quartered), and lay one layer in bottom

of 1 1/2 to 2 quart dish. Pour half of mixture over toast. Add next layer of toast, and pour in

remaining mixture. Let set for at least 15 minutes before serving.You can also use this mixture for

one GREAT banana pudding. Just layer in vanilla wafers, bananas, and sauce. Can also add a

meringue and bake till brown on top for a special treat.



Danny









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Danny Gaulden's Toast Pudding

Ingredients: Date:

1/3 cup flour Servings: 1

2/3 cup sugar

salt to taste

1 tablespoon butter

3 egg yolks

3 cups milk

1 teaspoon vanilla

4 pieces toast -- up to 5



Directions:

Combine sugar and flour, then stir in milk. Add butter. Cook over medium low to medium heat till

mixture thickens. Stir often, especially as it starts to thicken. It will almost be to a boil when at

proper thickness. When thick, remove from heat. Divide eggs yolks from whites, and discard

whites. Beat yolks. Add 2 or 3 Tbs. of hot mixture to yolks and mix. Do this a couple of times to

temper yolks, then add yolks to main mixture. Add salt to taste, along with the teaspoon of vanilla.







Have toast cut into 1/4 size pieces (quartered), and lay one layer in bottom of 1 1/2 to 2 quart dish.

Pour half of mixture over toast. Add next layer of toast, and pour in remaining mixture. Let set

for at least 15 minutes before serving.



You can also use this mixture for one GREAT bananna pudding.



Submitted to the BBQ Mailing List by Gaulden, Danny on Jan 23, 1999









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