Bar-B-Que Hunter’s Special

(Venison, Goat, Boar, Bear, etc.) Cut meat 1 to 1 ½ inches thick and across the grain. Add Santa Maria BBQ Salt liberally and place in a bowl with enough cooking oil to cover the meat when pressed. One or two finely chopped garlic cloves mixed in adds zest. Mix 1 cup of garlic wine vinegar with 3 Tbs. of A-1 sauce and float on top of the meat & oil. Place in refrigerator to marinate for 6 to 8 hours. Drain meat & place over hot coals until slightly crisped both sides. Turn and baste with the marinade until done – well done for boar or very fatty meat. Wild meat is better when sliced very thin after barbecuing. Wild fowl can be marinated similarly and rotisserie barbecued with an apple & rice stuffing. Always cook well done.

Bar-B-Que Pork Ribs Recipe

Select about 1 Lb. of spare ribs or ¾ Lb. of country ribs per serving, as lean as possible. Trim excess fat, add Santa Maria BBQ Salt liberally and place over low but long lasting coals. Barbecue until well done but only lightly browned – at least 30 minutes for spare ribs and 40 minutes for country ribs. Turn and baste with either of BAR-B-QUE SAUCE FOR PORK or SWEET & SOUR BAR-B-QUE SAUCE at 4 or 5 minute intervals until dark brown. (About 20 minutes) Good cold or reheated.

Bar-B-Que Fish Recipe

Large fish should be cut across the grain about 3/4 inch thick or fillets of smaller fish can be stacked. Add Santa Maria BBQ Salt to each piece of fish and place in a bowl with enough cooking oil to cover the fish when pressed. Over the fish & oil, pour 2 Oz. of lemon or lime juice for each Lb. of fish. Marinate in the refrigerator for 6 to 10 hours before barbecuing. When ready to barbecue, drain the fish and stack firmly into a fish or hamburger clamp. Sprinkle Santa Maria BBQ Salt lightly and place the clamp over the hot coals. Turn and baste frequently with the oil & lemon marinade until toasted on the outside. (About 10 to 20 minutes) Serve while fish is still juicy. Leftovers are good in salads.

Bar-B-Que Beef Recipe

Select a well marbled three to four inch thick steak. Marbled fat in the meat is more important than outside fat. Naturally, the more expensive cuts are the best, but a well marbled chuck steak (roast?) that has started to darken with age is hard to beat. Trim the outside fat to 3/8″, sprinkle liberally with Santa Maria BBQ Salt, and place over hot coals & brown both sides.

Turn at about ten minute intervals allowing about 15 minutes per inch of thickness for medium rare. Slice and serve immediately after removing from coals. (A thick steak keeps on cooking for 5 to 10 minutes after it is removed from the heat. ) Outside cuts will be medium well, and inside cuts will be rare. Save the juice for your potatoes or to “dunk” your bread. (See BAR-B-QUE BREAD) Left over steak is delicious sliced cold but loses some flavor when reheated.