Bar-B-Que Sauce for Pork
Mix ½ cup of sherry, ½ cup of garlic wine vinegar, 4 Tbs. of A-1 sauce, 4 Tbs. catsup and 2 Tbs. of Santa Maria BBQ Salt. Stir and simmer until emulsified.
Egg Dip Recipe
Soften 8 Oz. of cream cheese with one half cup of mayonnaise, three Tbs. of mustard & two Tsp. of Santa Maria BBQ Salt. Add three finely chopped or grated hard boiled eggs and several shopped green onions or chives. Mix well and serve with crackers.
Vegetable Soup Dip Recipes
Soften 8 Oz. of cream cheese with canned cream of onion, mushroom, celery, etc., soup to a dip consistency (about one half cup). Add one quarter cup of finely chopped matching fresh vegetable and one Tsp. of Santa Maria BBQ Salt. Serve with crackers or chips.
Avocado Dip Recipes
Seed, peel & mash one large ripe avocado. Add two heaping Tbs. of mayonnaise, one Tsp. of lemon juice & one Tsp. of Santa Maria BBQ Salt. Mix well and serve with chips. (Chopped onions optional)
Sour Cream Salad Dressing Recipe
Mix ½ cup of sour cream, ¼ cup of catsup, ¼ cup of mayonnaise, 4 Tbs. of garlic wine vinegar, 2 Tbs. of honey and 1 Tbs. of Santa Maria BBQ Salt. Toss with mixed green salad vegetables or spoon over hearts of lettuce.
Sweet & Sour Salad Dressing Recipe
Fry 5 slices of bacon crisp enough to crumble. Add crumbled bacon, one finely chopped hard boiled egg & one Tsp. of Santa Maria BBQ Salt to ¼ cup each of salad oil, honey & vinegar. Shake and pour over fresh stemmed spinach or loose leaf green lettuce. Do not mix until ready to serve.
Bar-B-Que Potatoes Recipe
Scrub, dry and heavily butter medium sized potatoes. Place each potato on a piece of aluminum broiling foil sufficiently large to wrap all of the potato at least twice. Add Santa Maria BBQ Salt liberally, wrap firmly and place directly in hot coals for about an hour, turning every 15 minutes. Remove foil & serve hot.
Bar-B-Que Bread Recipe
Add 2 Tbs. of Santa Maria BBQ Salt to ½ Lb. of melted butter or margarine and stir for one minute while hot. Dip both sides of one inch thick slices of French or sourdough French bread in the salted butter and toast over coals. Serve hot with your barbecue & dunk in the meat juices.
Bar-B-Que Bean Recipe
Clean, wash & drain 2 ½ Lbs. of pinto, pink or black turtle beans. Place in an 8 Qt. kettle with 3 Qts. of water & 5 Tbs. of baking soda. Bring to a boil for 10 minutes, let soak for 10 minutes, drain & rewash. Add 3 Qts. of water and 2 Tbs. of Santa Maria BBQ Salt. Again bring to a boil, lower heat and let simmer until beans are tender but firm. While beans are simmering, cut ½ Lb. of bacon or salt pork into small pieces and render in a large skillet. Add 3 large diced onions, 2 large diced bell peppers, 2 fine chopped garlic cloves, 2 Tbs. of chili powder & 2 Tbs. of Santa Maria BBQ Salt. Cover and simmer, stirring occasionally, until onions & peppers are medium soft.
Place in a large kettle with 4 cups of tomato sauce (2-14 Oz. cans) and continue simmering. Using the same skillet, start frying 1 Lb. of lean ground beef. Add 2 Tbs. of chili powder & 1 Tbs. of Santa Maria BBQ Salt. Turn & chop the meat until it is granular when well done but not browned. Add the meat to the sauce and continue to simmer. Drain the cooked beans and add back 2 cups of the bean stock (Make up with water if necessary). Add the meat sauce to the beans and let simmer until beans are soft but not mushy. This recipe makes 4 or more Qts. Of BAR-B-QUE BEANS which will serve at least 12 people as a main dish and 24 people as a side dish for barbecued beef, foul or fish. Freeze the leftover beans. They are actually improved when thawed & reheated.
Bar-B-Que Turkey Recipe
Cut the wings from a 12 to 15 Lb. turkey leaving enough skin to close the wing holes. Pressure cook the wings, neck & giblets in 8 cups of water, 2 Tsp. of poultry seasoning & 1 Tbs. of Santa Maria BBQ Salt until tender – about 20 minutes. Cool, remove skin & bones, coarse grind and return to broth. Mix well and save half for gravy stock & half for stuffing. Crumble ½ Lb. of hot sausage into a hot skillet and, when browned, add 5 large diced stalks of celery, 2 medium diced onions, and 2 tsp. of poultry seasoning & 1 Tbs. of Santa Maria BBQ Salt. When celery & onions are medium soft, add giblet stock and mix with equal parts of bread & cornbread stuffing mix (Available at any market).
Stuff breast & tail cavities, place aluminum foil between stuffing & skin and sew cavities closed. Skewer from tail through breast. Using plenty of heavy cotton string, tie the bird firmly to the skewer, from end to end & every inch around. Rub turkey with butter, Add Santa Maria BBQ Salt liberally and rotisserie over medium coals until dark golden brown – 60 to 70 minutes. Start basting with BAR-B-QUE SAUCE FOR POULTRY for an additional 40 to 50 minutes. Place the turkey in a roasting pan, remove string & skewer, cut leg skin, push legs away from body and place in a 325° oven for 20 minutes. Remove the turkey for carving, add gravy stock & thickening to the juice in the roasting pan, season to taste and stir until thickened. Lo! Barbecued turkey with stuffing & gravy.