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    You are in: Home / PJ99's Public Recipes
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    12 Recipes

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    2 Reviews |  By PJ99

    This is a sweet BBQ sauce I have been making for 10 years or more. It is always a favorite and vanishes quickly. It is a good solid basic BBQ sauce. The Tabasco sauce gives it a nice little bite.

    Recipe #459451

    1 Reviews |  By PJ99

    This is a southern take on the classic poached egg breakfast. The biggest change is going from a Hollandaise to a Remoulade which wakes the dish up and adds the surprise of shrimp. This dish requires some prep work the night before to make the grits crispy.

    Recipe #460686

    I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture from your meat. I have used this for years. It is always a perfect rub.

    Recipe #516121

    Keep your brisket (or other long smoking beef) most and flavored. Mop on once or twice an hour for moisture and flavor addition.

    Recipe #516124

    This is great recipe for lighter coleslaw without the heaviness of mayonnaise. Add 1/2 to shredded cabbage. You can add mayonnaise if you prefer.

    Recipe #483474

    This is the heart of chili. Make it fresh and it will completely change the way you eat chili. We don't buy store bought chili since you can't tell how old it is. As soon as you grind the chili's into powder, they begin to lose their strength.

    Recipe #477214

    This rib sticking meal (or casserole) take off on a Mexican classic combines a burrito with all the sides into one incredible package. We've been eating this meal on a regular basis for the past 15 years. The next day left overs taste even better after the flavors mingle for a while. You can use any meat but we find pork stays the most moist through the process. Turkey was far too dry but you may have better luck.

    Recipe #459565

    Texas chili uses light and dark chili powder. It took some searching but I found what amounts to a light chili powder - or lighter. Use this to balance out your actual chili powder

    Recipe #477213

    This came from a Cuban book "A Taste of Old Cuba". I changed it a bit as I didn't have pigeons to eat but instead cornish game hen.

    Recipe #515757

    This is a modified Boston Baked Beans recipe. I use a crockpot and let it simmer for 4-6 hours. This is always a BBQ favorite and is really easy to put together.

    Recipe #483614

    This is another Cuban recipe I picked up. It is outstanding. You can go with regular white rice here, but breakdown and buy the Valencia rice online if you don't have it locally. It holds more liquid and gives your meal a more authentic look

    Recipe #515883

    There are plenty of recipes on biscuits. This is my take. The big difference for me is that I didn't want to buy unsalted butter just for making them, so I adjusted the salt added to account for the salt in the butter. This works out to be a great combination. If you use unsalted butter, add 1/4 teaspoon of salt to the recipe. The secret to success for biscuits is to work the dough as little as possible and keep the fats cold (10-20 minutes in the freezer). Also, make sure to use the middle to upper rack in your oven. Otherwise, the biscuits won't rise.

    Recipe #479733

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