Rhubarb barbecue sauce and prairie sweater

Quick Dick’s Rhubarb Barbecue Sauce and Prairie Sweater


The Rhubarb-BQ saw:

1 onion

3 cloves of garlic

3/4 cup burboun

1/2 cup of tomato paste

1-1 / 2 cup ketchup

1/3 cup apple cider vinegar

2 tablespoons of liquid smoke (wood hickory)

1/4 cup worchester

1/2 cup brown sugar

2 cups of rhubarb

1 teaspoon of burnt canoe

-In a saucepan, mince the onion / garlic, chop the rhubarb and sauté in the burboun until the onions are translucent and the rhubarb is soft.

-Add the rest of the ingredients to the pot and bring to a boil for 5 minutes, then simmer for about 30 minutes.

-Cool overnight and blend to a smooth consistency.

Pea salad (Can be served hot or cold):

3 cups of whole dried yellow peas

1 cup of quinoa

3 cups of chicken broth

798 ml tin if diced tomatoes

1 onion

3 cloves of garlic

2 tablespoons of chili powder

2 teaspoons of chili flakes

Lime juice to taste

-Sauté onions, garlic chili powder and chili flakes until fragrant.

-Add the chicken broth and peas. Cook on high pressure for 45 minutes.

-Release the pressure and add the tomatoes and quinoa. Stir lightly, replace the lid and cook on high pressure for another five minutes.

-Release the pressure, mix and refrigerate. Add lime juice to taste before eating.

Venison marinade:

5 lb deer back strap

1/2 cup soy sauce

2 tablespoons of Worcestershire sauce

1 tablespoon of dry mustard

A dash of tobacco

2 garlic cloves, pressed

-Refrigerate overnight in a Ziploc bag.

– venison smoke 1 hour over cold smoke

-Place in the pan and add the remaining marinade, 1 cup BBQ sauce with 1/2 can of beer.

-cover and smoke at 200F until internal temperature is 185

-pull, add the BBQ sauce and the cooked juice to acquire the desired consistency

-Put back in the smoker for 30 minutes and enjoy!

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