"Finger Lickin & Lip Smackin Recipes "

Hawg Powder - Butt/Shoulder Rub
1 Cup Of Fine/Course Garlic Salt
1 Cup Of Cajun
1/2 Cup Paprika
1/2 Cup Of Chilie Powder
1/4 Cup Of Onion Powder
1/4 Cup Black Pepper
3 Tblsp Of Cayenne Pepper
1/2 Cup Of Sugar
1/4 Cup Of White Pepper

Mix All This Together And Rub It In/On The Meat Good , Let Set Overnight In The Refrig If Possible -
Place In Smoker And Cook Low And Slow - It Will Be Rewarding When Finished, So Start Early,
I Generally Smoke My Butts And Shoulders Over Hickory At About 250 to 275 Degrees
Until Internal Temp Reaches 180 - Take Out And Let Rest For 30min Or Longer Before Cutting

This Recipe Will Have A Little Bite To It , But Not Too Hot - Enjoy :)

Carolina Vinegar Base BBQ Sauce
1/2 Gallon Of Apple Cider Vinegar
1/2 Gallon Of White Vinegar
1 - 28oz Bottle Of Ketchup
2 - 3/4 Cups Firmly Packed Brown Sugar
1/4 Cup Of Garlic Powder
1/4 Cup Crushed Red Pepper
1 Tblsp Ground Black Pepper
1/4 Cup Of Salt Or To Your Taste
1/4 Cup Of Worcestershire Sauce
1/4 Cup Of Yellow Mustard
1/2 Tsp Ground Cloves

If It Needs To Be Hotter For Your Taste - You Can Add A 1/4 Cup Of Tabasco Sauce Before Cooking -
If You Like Less Of A Vinegar Taste You Can Add 1 to 2 Cups Of Distilled Water, Depending On Taste,

Bring To A Boil In Pot - Reduce Heat To Simmer For 15min Or Until Crushed Red Pepper Sinks
Remove From Heat - Should Be Bottled Hot - But Not Boiling Hot - Let It Cool Down To Room Temp -
Then Place In Refrig Overnight - As This Seems To Help With The Flavor - Enjoy :)
Just Keep In Mine Folks You Can Tweak This Just Like You Like, You Have To Experiment To Learn.


Great Brine Solution For Soaking Chickens
1 Gal Of Water
2 Cups Of Kosher Salt
3 Cups Of Sugar
4 Tbls Of Black Pepper
1 Tbls Of Dried Rosemary
1 Tbls Of Thyme
1/4 Cup Of Molasses
1/4 Cuo Of White Wine
1/4 Cup Of Worcestershire
I Large Bottle Of Apple Juice
Mix Together In A 5 Gal Bucket, Place Chickens In Bucket And Let Soak Overnight In Refrig
Take The Chickens Out The Next Morning And Rinse Well With Cold Water And Fire Up The Smoker.
I Generally Smoke My Chickens At 225 - 250 degrees , Over Apple Wood Or Cherry Until The
Internal Temp Of The Chicken Reaches About 165 - 170 Degrees, If You Are Smoking Chicken Quarters
You May Want To Baste Your Quarters In Apple Juice, Melted Butter, Olive Oil or Beer, About Every Hour Or So -
It Helps Keep The Meat From Drying Out , I Hope This Helps And Good Luck With Your Chickens.

Perfect Ice Tea - Southern Style
Boil 1/2 Gallon of Water In A Pot
Add 4 Family Size Tea Bags
Let Simmer For About 10 Minutes
Squeeze And Remove Tea Bags
Add ..1 - 1/4 To 1 - 1/2 Cups Of Sugar To A Gallon Pitcher

Add 1/2 Gallon Of Cold Water To Pitcher
Stir Together Well Until Sugar Is Dissolved And Serve
Now Thats Called Sweet Tea Thats Southern Style - Enjoy

Hillbilly BBQ Sauce

42 oz. Tomato Juice
32 oz. Apple Cider Vinegar
1 c. Texas Pete
1 1/2 Tbsp. Poultry Seasoning
1/2 Tbsp. Black Pepper
1 Tbsp. Salt
3 Tsp. Onion Powder
1 Tbsp. Garlic Powder
1 Tbsp. Red Pepper Flakes
3 c. Vegetable or Canola Oil

Mix ingredients in a large bowl with a whisk.
Marinate chicken or pork overnight. Marinate shrimp for 3 hours.
Grill on charcoal grill for best flavor.
Put remainder of sauce in an air-tight container and store in refrigerator.
Makes a gallon or so and will keep under refrigeration for about 2 months.
BTW .. I found this recipe on facebook - Hope you enjoy.

Cajun Style Smoked Chicken Rub

4 Tablespoons Onion Powder
2 Teaspoons Paprika
2 Teaspoons Garlic Powder
2 Teaspoons Salt
1-1/2 Teaspoons Black Pepper
1 Teaspoon (or to taste) of Cayenne Pepper
1 Teaspoon Dried Oregano
1 Teaspoon Dried Thyme
1/2 Teaspoon Dried Rosemary
1/2 Teaspoon Dried Sage

Combine all of the ingredients well. If the herbs are whole,
break them up in a mortar and pestle, or rub them vigorously between your hands.
Season the chicken on all sides. Let it rest in the fridge for an hour
before smoking to give the flavors time to absorb. For more flavorful breast meat,
put the chicken dry rub under the skin, right against the flesh.


Fried Cabbage

1 cabbage cored and sliced
1 onion thinly sliced
12oz pack of bacon
1/2 tsp Crushed Red Pepper
Cayenne Pepper To Taste
Garlic Pepper Season To Taste
salt and pepper to taste
1 stick of butter

Fry bacon in a large frying pan, i like using my big cast iron, once its crispy remove from pan.
Drain off most of the grease but leave a little for flavor.
Add cut cabbage, your spices and onion to the pan along with stick of butter and 1/2 cup of water.
Cover and let it cook down..
if you have alot of cabbage, just add in batches till it cooks down, stirring occasionally so it doesnt burn ..
when cabbage is tender, stir in bacon and cook an aditional 2 or 3 minutes, then serve


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