Green tabasco or the red garlic tabasco added to the mix, just a little and some bacon as well.

 

I'm looking for a good PNW recipe from you, Sam.

 

Ingredients:

2 cups of ketchup
3 cloves of garlic, minced
1/2 cup of red onion, chopped
2 tbsp dijon mustard
1/2 cup of lemon juice
1/2 cup of water
1/4 cup of Worcestershire sauce
1/4 cup of white vinegar
1/4 cup of soy sauce
1/4 cup of light brown sugar
1/2 tsp cracked black pepper

That’s it. Simple ingredients that yield the greatest flavors. Begin by adding everything to a sauce pan, and simmer for 20 minutes. Remove, and pour the sauce into a blender. At this point great care is called for, blending hot things is a bit dangerous, cover the blender lid with a towel and start slow, keep blending until you end up with a fine puree.

 

Ingredients:

4 tbsp course salt
1 tbsp course cracked black pepper
1 tbsp onion powder
1 tbsp paprika
1/2 tbsp granulated garlic
1/2 tbsp dried rosemary, lightly crushed
1/2 tbsp crushed red chili flakes
1/2 tbsp dried thyme

Place everything in a small bowl and mix well.

When you are ready to grill your steak, lightly coat both sides of your steak with the rub, and let them sit covered at room temperature while you get your grill up to temperature.

 

The Sauce - is it like A1?

Great recipes - Can't wait to try them.

 

That sauce will make your tongue forget it ever heard of A1 Mr. Grinch.

 

Kielbasa & Cabbage

Ingredients
6 slices bacon
1/4 cup water
2 tablespoons white sugar
1 onion, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon seasoning salt
1 large head cabbage, cut into small wedges
1 pound Polish kielbasa

Directions
1. In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.

2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.

3. Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

 

After reading the Kielbasa and Cabbage, I'm getting pretty hungry. That sounds like a great meal! Just might have to try that this week.

 

Here's one that I tried for the first tome just last night... it turned out quite tasty

Ingredients
1/4 cup butter
1/2 white onion, chopped
1/4 cup all-purpose flour
2 cups water
2 large carrots, diced
4 stalks celery, diced
1 tablespoon dried, minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken soup base
1 cup warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled

Directions
1. Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.

2. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.

3. Cover, and cook 5 hours on High, or 8 hours on Low.

4. Remove bay leaf. Puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. Stir in cheese and bacon until cheese is melted.

You'll need a 6½ quart slow cooker and it will make 16 servings.

 

Its easy to make, and quite tasty