Apr. 11th, 2010

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This is something I have been meaning to do for a long time: consolidate all of my crafty bits, recipes, and various other DIY-type stuff.

This is a family-friendly blog. I will block, freeze or delete any inappropriate or hateful comments (not, of course, to be confused with healthy discourse). Respect, peeps!

Any questions, please feel free to email.

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This is a recipe whose inception came out of Texas Cooking. It's about the only thing I use from that book, to be honest; I set the book down on its spine and it opens to the recipe, complete with notes, alterations and one or two little splatter stains. I have made some adaptations to it as the years have gone by, and it's always a summer favorite around here. We start grilling, the sauce gets made.

Blackjack Barbecue Sauce )

It's interesting: the original recipe called for straining the solids out before using. The first time I posted this (to the rec.food.recipes newsgroup, ages ago), I posted it with instructions to puree before using, because I see no reason to lose all of that oniony and garlicky goodness. When I search the web for this recipe, some of the alterations I originally posted are in supposedly original versions.

Our primary application is on pork ribs, but it's also excellent on beef ribs or chicken. More on how I do my ribs in another post. You could also brush this onto a nice fat portobello mushroom and broil or grill. Mmm.


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Hilary's geek soup

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