BBQ Tips and Tricks
Score edges of meat - steaks, chops, ham slices so that they won't curl when grilled
Richard's Vermont Made Recipes
3 Tbsp. Olive Oil
3 large onions diced
2 medium green peppers diced
2 Tbsp. chopped garlic
3 lbs. lean chopped meat
2- 40 oz. cans red kidney beans drained well
2 beers of your choice -- no light please
1 bottle of Richard's Barbecue Sauce - HOT or HOTTEST
1- 28 oz. can of crushed tomatoes
1 Tbsp. kosher or sea salt
3/4 tsp. cayenne pepper
3/4 cup catsup
6 Tbsp. Chili Powder
1 Tbsp. Oregano
Saute the onions, green peppers, garlic and oregano in oil. Add chopped eat, chili powder, salt, cayenne. Cook 15 minutes on medium heat. Add beer and crushed tomatoes; cook for 15 minutes more. Add kidney beans, catsup and Richard's BBQ Sauce. Simmer about 1 hour or until desired consistency.
recipe by Chef Michael Bindler, Montgomery, VT
Barbecued Turkey and Stuffing
1 (5 pound) turkey
2 ½ cups VT Made Richard’s Sauce, Mild, Hot or Hottest
1/3 cup butter
1/3 cup chopped onion
8 cups fresh bread cubes
1 teaspoon salt
½ tsp. sage
½ tsp. thyme
½ tsp rosemary
1 egg beaten
Have butcher cut turkey in half lengthwise.
Preheat oven to 325 degrees.
Place sheet of aluminum foil on rack in large, shallow baking pan.
Place turkey halves on foil. Pour 1 cup barbecue sauce over turkey.
Roast uncovered for 1 hour. Turn halves over and baste with more sauce.
Roast for 1 hour longer.
Melt butter in frying pan. Add onion and sauté until translucent. Mix onion
together with bread cubes, salt, sage, thyme, rosemary and beaten egg.
Remove turkey from oven and turn halves onto their sides. Divide stuffing
in half and form into 2 mounds on top of foil. Lay turkey halves down over
stuffing and continue roasting until done, allowing 25 to 30 minutes per pound.
Baste occasionally with barbecue sauce. Remove from oven and place turkey
on platter; slice turkey. Spoon stuffing into serving dish and serve turkey slices.
Richard's Famous Meat Loaf
1 1/2 lbs. of lean ground meat
1/2 cup of Richard's Barbecue Sauce
1/2 to 3/4 cup of fine cracker crumbs
1/4 cup of finely diced onions
3 cloves freshly crushed garlic
1/4 cup of milk
salt and pepper to taste
Mix meat and all other ingredients thoroughly together. (Best method for mixing is to use your clean hands) Form a loaf in a glass cooking dish, keeping sides of the loaf slightly away fro the glass dish. Spread an additional 3 Tbsp. of Richard's Barbecue Sauce on top of meat loaf. In conventional oven, bake for 45 minutes at 350 F. degrees. Or cook in microwave for 20-25 minutes on high.
Barbecued Pork Chops
4 Center cut boneless pork chops
1 Yellow pepper cut into long thin slices
1/2 Cup (or more) sliced mushrooms
3/4 Cup Richard's Barbecue Sauce
1/4 Cup sour cream
salt and pepper
Lightly dust pork chops with flour, salt and pepper and saute until slightly browned. Remove and place in oven proof dish. Saute pepper and mushrooms in pan drippings until lightly browned and softened. Combine Richard's Barbecue Sauce and sour cream in a bowl then pour over peppers and mushrooms. Stir until combined and heated. Pour over pork chops. Heat in a 350 degree oven for 15 minutes until bubbly or prepare, cover tightly and refrigerate the night before.
Richards Game Sauce Jerky
Includes:Richard's Vermont Made-Game Sauce
1 ½ lb Lean boneless meat (brisket or other choice of lean roast)
Freeze meat until firm but not hard; then cut into 3/16 to 1/8 inch thick slices. Meat must be sliced with the grain as thin as possible.
In a sealable gallon bag gently mix meat and 1/3 cup RICHARD'S GAME SAUCE, more sauce may be added if needed, until all surfaces are thoroughly coated. Seal bag tightly and refrigerate for at least 24 hours or more, mixing occasionally.
Drying the Jerky:
Depending upon the drying method you're using, evenly coat dehydrator racks or metal racks with cooking spray; if oven drying, place racks over rimmed cookie pan that has been lined with foil. Oven racks should be placed in the highest position and the second rack (next highest position) Set oven at lowest temperature possible (160 - 180 degrees). When visible dripping has stopped, all meat has to be turned over because the top of the meat will be more moist than the bottom. The low heat is to dry the meat, not cook it. It should take approximately 4 ½ to 8 hours depending on the thickness of the meat. Approximately the last hour or longer, the oven door should be propped open with a fork or spoon to dissipate the heat and allow air flow.
Lift meat from bowl, shaking off any excess liquid. Arrange meat strips close together but not overlapping on racks.
Dehydrator drying: Arrange trays according to manufacturer's directions and dry at 140 degrees until a piece of jerky cracks, but does not break when bent, (8 to 10 hours, let jerky cook for 5 minutes before testing). Jerky should be more dry than under dried, to prevent mold.
Pat off any beads of oil from jerky. Let jerky cook completely on racks; remove from racks, place in a rigid freezer container, and freeze for 72 hours. Then store in airtight insect proof containers in a cool dry place, freeze or refrigerate. Makes about ¾ pound.
Storage time: Up to 4 months in refrigerator and 8 months in freezer.