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HICKORY-QUED SALMON STEAKS

SMOKED SPICY HOT BARBEQUE CHICKEN

HICKORY-QUICK BARBEQUE BASTE-MARINADE

SAUCY-QUED COUNTRY-STYLE RIBS (SALT FREE)

SAUCY HICKORY PIT-QUED CHICKEN (SALT FREE)

HICKORY-HERBAL BARBEQUE SAUCE (SALT FREE, SUGARLESS)







HICKORY-QUED SALMON STEAKS


    6 salmon steaks (3 to 3 1/2 pounds), cut 3/4 inch thick
    4 cups Hickory Butter Lime Baste-Marinade (recipe follows)
    1/2 pound hickory wood chips, baste-soaked
    Lemon pepper seasoning, seasoning salt (from shakers)
TO PREPARE HICKORY BUTTER LIME BASTE-MARINADE
1/3 cup (3 ounces) pure hickory liquid smoke
1/4 cup fresh lime juice, seeded
1/2 cup dry sherry
1/2 cup red wine vinegar
1 tablespoon each liquid onion, liquid garlic
1 teaspoon each dry rosemary, crushed chives, lemon pepper seasoning, paprika, seasoning salt
1/2 cube butter or margarine
3 cups water
Set aside butter or margarine. Combine all other ingredients with water in a 2-quart pot on high heat. Stir and bring to a quick boil. Remove from heat. Strain and separate out 1 1/2 cups to baste-soak hickory wood chips. Add butter or margarine to remaining hot baste-marinade, stirring to melt.
PIT FIRE
Presoak hickory wood chips in reserved baste for 20 minutes and drain. Spread soaked chips over a close bed of 3-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out.
TO MARINATE SALMON STEAKS
Pour buttered marinade over steaks in a rimmed container, covering both sides. Let sit at room temperature for 30 minutes, turning and rearranging steaks for thorough marinating. Remove steaks from marinade and drain. (Retain used marinade for pit basting.) Place steaks on double-strength aluminum foil, turn up edges, and seal corners to make 2 or 3 shallow foil pans.
PIT BASTING
When pit fire is ready, place steaks in foil pans on grill 4 to 6 inches above pit fire. Liberally brush-baste every 3 to 5 minutes for 25 minutes. (Adjust dampers half open and close pit cover after each basting.) Steaks are done when they readily flake when poked with a fork in thickest portion.
Makes 6 servings



SMOKED SPICY HOT BARBEQUE CHICKEN
    2 fryer broiler chickens, 3 to 3 1/2 pounds each, cut in quarters or eighths)
    1 quart Hickory-Quick Baste-Marinade
    3 cups Spicy Hot Chicken Sauce (recipe follows)
    3 cups hickory wood chips, baste-soaked
TO PREPARE SPICY HOT CHICKEN SAUCE
3 cups V-8 juice
1/3 cup (3 ounces) pure hickory liquid smoke
1/3 cup Worcestershire sauce
1 tablespoon crushed red pepper
1/3 cup hot jalapeno peppers, finely chopped
1 cup Hickory-Quick Baste-Marinade
Combine all ingredients in a 4-quart pot. Stir thoroughly and boil gently for 25 minutes on medium heat, covered, stirring periodically. With a final stir remove from heat.
Yields approximately 1 quart

TO MARINATE CHICKEN
Place chicken pieces in sizable pot or bowl or use a plastic bag set in a rimmed container. Pour 1/2 quart of baste-marinade to submerge chicken. Cover pot or bowl or twist-tie plastic bag. Marinate for 2 hours at room temperature or refrigerate overnight. Turn occassionally for thorough marinating.
PIT FIRE
Presoak hickory wood chips in 1 cup of Hickory-Quick Baste-Marinade for 30 minutes and drain. Evenly spread soaked chips over a close bed of 40-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out.
PIT BASTING
When pit fire is ready, remove chicken pieces from marinade and drain. (Retain used marinade and strain through a fine sieve for pit basting.) Place chicken pieces on lightly greased pit grill 4 to 6 inches above pit fire. Brush or spray-baste, browning and turning frequently for 50 minutes or until chicken is done the way you like it. Test to be sure the meat near bone is no longer pink when forked. Brush on Spicy Hot Hickory Chicken Sauce or tong-dip chicken pieces in sauce pot 2 or 3 times during last 10 minutes of cooking time. Serve with remaining sauce.

Makes 8 servings



HICKORY-QUICK BARBEQUE BASTE-MARINADE

When you don't have a lot of leisure time but have a craving, try the following barbeque baste recipe for pit-baste smoking. It gives a hickory-smoke flavor to almost any meat or poultry entree you desire.
    1 cup cider vinegar or red wine vinegar
    1/2 cup fresh lemon juice, seeded (use rinds cut up in pot)
    3/4 to 1 cup (6 to 8 ounces) pure hickory liquid smoke
    1 cup red cooking wine (optional)
    1 tablespoon each liquid garlic and liquid onion (or chop
    2 onions)
    1 cup Worcestershire sauce or 1/2 cup of Teriyaki sauce
    1 cup apple juice or cranberry juice
    1 quart of water
Combine all ingredients with water in a 4 quart pot on medium-high heat. Stir and bring to a boil, cover and boil 5 minutes. Remove from heat and strain off lemon rinds or any cooked onions. Refrigerate if not ready to use immediately as hot marinade.
Strain and use in spray bottle for basting pit-smoked meats, especially pit grilled pork ribs, beef ribs, pork chops, pork and beef steaks, lamb chops, poultry, grilled burgers, and pork and beef roasts. The spray-basting also helps control flames in the pit-fire when not overused. For a real hickory-smoke flavor, pre-soak any amount of hickory wood chips in a cup or so of this basic marinade.
Yields 11/2 quarts
NOTE: Marinate meat in 200-degree hot marinade for 20 minutes for super-quick and tasty results.




SAUCY-QUED COUNTRY-STYLE RIBS
[Salt Free]
    3 pounds country-style ribs
    1 teaspoon (approximately) each: black pepper, onion powder, parsley flakes, blended seasoning (no salt, sugar, or MSG), celery seed, cayenne red pepper (from shaker)
    1 1/2 quarts No salt Quick Baste-Marinade
    1 quart Hickory-Herbal Barbeque Sauce
    1/2 pound hickory wood chips, baste-soaked

TO PREPARE NO SALT QUICK BASTE-MARINADE
1 cup cider or red wine vinegar
1 cup fresh lemon juice, seeded
1/2 cup (4 ounces) pure hickory liquid smoke
2 tablespoons liquid garlic or 1 garlic clove, minced
4 tablespoons liquid onion or 1 cup finely chopped onions
2 bay leaves
1 quart water
Combine all ingredients in a 3-quart pot on high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes. Remove from heat and let cool.
Yields 1 1/2 quarts
TO MARINATE RIBS
Place ribs in a tight-fitting container or in a sturdy plastic bas set in a rimmed pan. Pour half of baste-marinade over ribs. Cover container or twist-tie plastic bag. Marinate for 4 hours at room temperature or refrigerate over-night. Turn occasionally for thorough marinating.
PIT FIRE
Presoak hickory wood chips in a 2 cups baste-marinade for 30 minutes and drain. Spread soaked chips over a close bed of 40 to 50 white-ash-hot charcoal briquets. Let chips burn into fire until flames are out.
SEAR SEASONING
When pit-fire is ready, remove ribs from marinade and drain. Retain and strain used marinade for pit spray-basting.) From shakers, sprinkle medium coats of blended seasoning, onion powder, celery seed, parsley flakes, black pepper, and cayenne pepper on both sides of ribs. With fingers and hands press seasonings into meat. Place ribs on lightly greased grill 4 to 6 minutes above hot pit fire. Sear and brown for 3 to 5 minutes on each side, sealing in coated seasonings.
PIT BASTING
Turn and spray-or brush-baste browned ribs every 10 minutes for 60 minutes or until done the way you like them. Tong-dip ribs in Hickory-Herbal Barbeque Sauce every 5 minutes during last 30 minutes of cooking time. Serve with remaining heated sauce.
Makes 4 to 6 servings



SAUCY HICKORY PIT-QUED CHICKEN
[SALT FREE]
    2 boiler-fryer chickens, quartered
    1 1/4 quart Hickory-Herbal Barbeque Sauce
    1/2 cup each: pure hickory liquid smoke, red wine vinegar, fresh seeded lemon juice
    2 cups lukewarm water
    6 to 8 cups hickory wood chips, water soaked

TO MARINATE CHICKEN QUARTERS
Combine 2 cups Hickory-Herbal Barbeque Sauce, the liquid smoke, vinegar, and lemon juice in slightly headed water and stir thoroughly. Place chicken in sizable container and pour saucy marinade over it. Marinate for 3 hours at room temperature or refrigerate overnight. Turn occasionally for thorough marinating.
PIT FIRE
Presoak hickory wood chips in water for 20 minutes and drain. Spread half of soaked chips over a close bed of 50-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out. Add second half of soaked chips midway through total cooking time. Adjust vents half open.
PIT BASTING
When pit fire is ready remove chicken from saucy marinade and drain slightly. (Retain used marinade for pit basting.) Turn and baste or tong-dip in marinade every 10 minutes (closing pit cover after each basting) for 60 minutes or until meat is no longer pink near bone. Brush on Hickory-Herbal Barbeque Sauce every 10 minutes during last 30 minutes of cooking. Serve with remaining heated sauce.

Makes 6 to 8 servings


HICKORY-HERBAL BARBEQUE SAUCE
[Salt Free, Sugarless]



This is just one of Bobby's recipes available which is salt free and sugarless. It is a special sauce used for barbeques. The recipe emphasizes the use of herbs, fruits, vegatables and certain spices to create this wonderful barbeque sauce.

Vegetables and Fruit
1/2 cup each: onions, scallions, bell peppers, carrots, celery, finely chopped
4 medium-size tomatoes, chopped
1 medium-size green cooking apple, chopped
1 each: garlic clove, minced
1/2 cup hot green chili peppers, chopped [or less to taste]
Staples
1 tablespoon each: onion powder, garlic powder, spicy dry mustard
1 tablespoon each: black pepper, ground red chili pepper, celery flakes,
parsley flakes, crumbled or powdered bay leaves, rosemary
1 teaspoon each: ground clove, ground ginger, basil
2 tablespoons or 3 cubes beef bouillon
Liquids
1 cup [8 ounces] pure hickory liquid smoke
1 cup red wine vinegar
1/2 cup each: lemon juice and lime juice, seeded
1/4 cup salt-free prepared mustard
1/2 cup dry cooking sherry cooking
3 cups water

Blender puree all vegetables and fruit together, rinsing blender contents with the 3 cups water into a quart pot on high heat [include water]. Add staple and liquid ingredients. Stir thoroughly and bring to a boil. Reduce heat to medium. Boil gently uncovered for 30 minutes, stirring every few minutes, and covered for another 30 minutes, stirring frequently, for a total cooking time of 1 hour. Sauce should have thickened a little by then; cook longer if needed. Remove sauce from heat until ready to use, or store in refrigerator.
Yields 11/2 to 2 quarts


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