recipes by KHfyEZ3


									 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
 5        tablespoon molasses
 2        tablespoon mustard

 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.
 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

 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.
 Brisket by Danny Gaulden
 Ingredients:                                                                           Date:

 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
 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
 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
 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 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
 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
 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

 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
 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

 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.
 Danny Gaulden's Holiday Chicken Thighs
 Ingredients:                                                                         Date:

 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 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

 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 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

 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.
 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)

 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
 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

 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
 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

 Can't imagine anything better than Dirty Rice 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.
 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

 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.
 Danny Gaulden's Dried Red Chile Puree
 Ingredients:                                                                        Date:

 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.
 Danny Gaulden's Easter Ham
 Ingredients:                                                                       Date:

 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
 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
 2        packages dried apples
 1/4      cup        sugar - to taste
 1        pinch      nutmeg
 1        pinch      cinnamon

 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
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

 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
 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

 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
 Danny Gaulden's How to Smoke Chicken
 Ingredients:                                                                          Date:

 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.
 Danny Gaulden's How to Smoke Pork - Fresh Ham
 Ingredients:                                                                       Date:

 [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.
 Danny Gaulden's How to Smoke Pork Butt and Shoulders
 Ingredients:                                                                          Date:

 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.
 Danny Gaulden's How to Smoke Ribs
 Ingredients:                                                                           Date:

 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
 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
 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
 Danny Gaulden's How to Smoke Turkey
 Ingredients:                                                                           Date:

 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
 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
 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

 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.
 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

 Source: Smoke & Spice

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

 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.
 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

 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
 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

 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.
 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

 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.
 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

 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 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.
 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

 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.
 Danny Gaulden's Quick Poppers
 Ingredients:                                                                      Date:
                        fresh jalapenos                                         Servings:
                        cream cheese

 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.
 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

 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 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.
 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

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


 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 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)

 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
 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

 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
 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 --

 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.
 Danny Gaulden's Smoked Cheese
 Ingredients:                                                                         Date:

 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.
 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

 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 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

 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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