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1. Hot Pepper Italian Sausage

2. Versatile Butter

3. Strawberry Shortcake Royale

Book Description

Barbeque ...it's not just for breakfast anymore! Parbeque is a passion to the 2,000 plus Barbeque Society members who now share their secrets for perfect barbeque and accompaniments. These barbequing and grilling recipes enable you to cook better than the guy next door.

... (more)

The Kansas City Barbeque Society Cookbook: Barbeque...It's Not Just for Breakfast Anymore

Authors: Kansas City Barbeque Society

Date: July 1997

ISBN: 0964917602

Publisher: Favorite Recipes Press (FRP)

Spiral-bound

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Yield: 40 servings

• 2 tablespoons seasoned salt

• 2 tablespoon crushed red pepper*

• 1 tablespoon granulated onion

• 1 tablespoon granulated garlic

• 1 tablespoon black pepper

• 1 tablespoon paprika

• 2 teaspoons fennel seeds

• 1/4 teaspoon ground bay leaf

• 1/4 teaspoon thyme

• 1/4 teaspoon coriander

• 1/2 cup cold water

• 5 pounds coarsely ground pork shoulder

1. Combine seasoned salt, red pepper, onion, garlic, black pepper, paprika, fennel seeds, bay leaf, thyme and coriander in bowl; mix well. Stir in cold water. Add spice mixture to pork in bowl gradually, mixing well after each addition. Stuff into 2 1/2 yards of sausage casings. Smoke, grill or barbecue

*Decrease red pepper to 1 tablespoon for milder flavor.
Beckie Baker, Powderpuff Barbecue

More From This Book:

1. Hot Pepper Italian Sausage

2. Versatile Butter

3. Strawberry Shortcake Royale

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