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BBQ/Grilling+ : Mopping/Basting Sauces
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Reply
 Message 1 of 36 in Discussion 
From: MSN NicknameGenie·  (Original Message)Sent: 1/23/2008 9:31 PM
Recipes


First  Previous  22-36 of 36  Next  Last 
Reply
 Message 22 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:46 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 4/27/2007 2:50 PM
Creamy Chipotle Basting Sauce
. 1/2 cup mayonnaise
. 3 tablespoons TABASCO® brand Chipotle Pepper Sauce

. 1 large clove garlic, minced

Combine mayonnaise, TABASCO® Chipotle Sauce, and garlic in a small bowl and
mix well. Brush on chicken, burgers or sausage while grilling.

Makes about 3/4 cup.

Reply
 Message 23 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:47 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 4/27/2007 2:51 PM
Chipotle Honey Basting Sauce
. TABASCO® brand Chipotle Pepper Sauce

. Honey

Mix equal parts TABASCO® Chipotle Sauce and honey, and use as a final
basting sauce on grilled chicken, pork and ribs.

Reply
 Message 24 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:48 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 2/21/2006 9:01 PM
Basting Sauce for Brisket

1/2 c butter
1 ts salt
1/2 c bacon drippings
1 ts pepper
3 tb lemon juice
2 ts chili powder
1 tb Worcestershire sauce
2 c water
1 ts garlic powder

In a saucepan, combine margarine, bacon drippings, lemon juice and
Worcestershire Sauce.  Cook over low heat until butter margarine
melts.  Dissolve Chili Powder, Salt, Pepper and Garlic Powder in
water and add to margarine mixture.  Bring to a boil.  Lower heat
and simmer for 15 minu tes.

Makes 3 1/2 cups.  Will serve to baste 6 lbs. brisket.

Reply
 Message 25 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:48 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 2/21/2006 9:02 PM
Brisket Beer Mop

Ingredients:

1 12 oz beer
1/2 cup cider vinegar
1/3 cup water
1/3 cup light oil (Canola is good)
1 small onion, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1 teaspoon salt
1 teaspoon Cayenne Pepper

Mix all ingredients together in a sauce pan over low heat. Cook until
thoroughly dissolved. Mop over brisket ever hour until Brisket is
cooked. Brisket will take 1 to 1.25 hours per pound in a smoker at
about 200-220 degrees.

Reply
 Message 26 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:49 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 2/21/2006 9:03 PM
Brisket Mop

2 cups cider vinegar
1 cup water
3 tablespoons ground black pepper
1 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 1/2 tablespoons cayenne

Coat the brisket heavily about 18 to 24 hours before smoking.
Place it in a large ziploc freezer bag and keep in the fridge.
Take it out of the frig about 45 minutes before putting in the
smoker.

Reply
 Message 27 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:49 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 2/21/2006 9:06 PM
Georgian Moppin' Sauce

1 t salt
1/3 c water
1 T Hungarian sweet paprika
2 T Worcestershire sauce
1/4 t cayenne pepper
1/3 c red wine vinegar
1/4 t dry mustard
1/4 c unsalted butter; cut in bits
1/2 t freshly ground pepper

In a medium saucpan, combine the dry ingredients with the water.
Heat to boiling; remove from heat. Add the Worcestershire sacue
and vinegar. Stir in the butter. Makes about 1-1/4 cups. Good for Beef, Pork or Chicken.

Reply
 Message 28 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:50 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 2/21/2006 9:06 PM
BBQ Beef Mop Sauce

1 1/2 ts salt
1 1/2 ts paprika
1 1/2 ts dry mustard
1 ts Louisiana hot sauce
1 ts garlic powder
2/3 c Worcestershire sauce
1/2 ts black pepper
1 c beer
1/2 ts red pepper
2 c beef stock
1 ts chili powder
1/3 c cooking oil

Combine salt, mustard, garlic powder, pepper, chili powder, paprika,
hot sauce, Worchestershire sauce, beer, beef stock and oil, and
use to mop meats that are barbecuing.

Reply
 Message 29 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:50 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 2/21/2006 9:06 PM
Beef Mop

12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup oil
1/2 medium onion; chopped
2 cloves garlic
1 tablespoon Worcestershire sauce
1 tablespoon dry rub seasoning (your favorite)

Combine the ingredients in a saucepan. Heat the mop and keep it warm.

Reply
 Message 30 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:50 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 7/5/2007 4:40 PM

Steak Basting Sauce - OutdoorLadybug

1/2 cup olive oil
1/2 cup dry red wine
1 tbsp A-1 Sauce
1/2 tsp black pepper
1/4 tsp. thyme

Beat all ingredients together. Brush the steak with the sauce several times during grilling/broiling time. Makes 1 cup.


Reply
 Message 31 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:51 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 9/24/2006 10:06 PM
Basting Sauce For Roast

12 lb Chuck Or Arm Roast
2 ts Dry Mustard
1/2 ts Garlic salt
2 ts Onion Salt
2 ts Celery Salt
2 ts Salt
1 ts Pepper
2 tb Mayonnaise
2 tb Vinegar
2 tb Kitchen Bouquet
 
Place unseasoned Roast in Roaster with 1 inch water. Cover and cook
3-4 hours depending on sixe of roast. Add sauce and baste. Continue
to cook covered til tender. Thicken liquid with flour. 

Reply
 Message 32 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:52 PM
From: <NOBR>MSN NicknameGenie·</NOBR> Sent: 7/18/2007 4:32 PM
Greek Lemon Baste for Chicken

1/2 cup lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1 lemon, grated zest of
2 Tbsps. chopped parsley
1 tsp. dried oregano, or 1 Tbsp. chopped fresh oregano
Salt and freshly ground black pepper, to taste

Combine all ingredients.
Brush on skinned chicken pieces, quarters or halves, and
let marinate for 30 minutes to 1 hour before grilling.
Makes about 3/4 of a cup.

Reply
 Message 33 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/14/2008 8:52 PM
From: <NOBR>MSN NicknameGenie·</NOBR>  (Original Message) Sent: 5/20/2007 3:15 PM
Bourbon Butter Basting Sauce:

1 stick salted butter
1 c. apple cider
1/4 c. pk. dk. brown sugar
1 Tbsp fresh lemon juice
1/2 tsp. salt or more as needed
1/2 tsp. black pepper
1 c. bourbon

Melt the butter in a med. size saucepan over med. heat. Add the cider, sugar, lemon juice,1/2 tsp. salt & pepper. Increase heat to
high & bring to a boil. Boil until slightly thickened, about 5 min. Remove from heat & stir in the bourbon. Taste for seasoning,
adding salt as needed. Store in fridge for up to 1 week. Makes 2- 1/2 c.

Reply
 Message 34 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/29/2008 1:09 AM
From: <NOBR>MSN NicknameNeesieL</NOBR>  (Original Message) Sent: 5/27/2008 10:39 PM
Sauce for Pork
3 c Ketchup
2 tb Worcestershire sauce
1/4 c Sugar
2 tb Chili powder
1/2 c Tarragon Vinegar
1 tb Cayenne
1 ea Medium onion, minced
1 tb Garlic salt

Combine all ingredients in a saucepan and cook over medium heat for 10
minutes. Stir frequently. Allow to cool down to room temperature. Brush
the mixture on the pork during the final phase of cooking; if using
indirect heat, you may use it a mop.

Reply
 Message 35 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 5/30/2008 4:50 AM
From: <NOBR>MSN NicknameBettyGa1</NOBR> Sent: 5/29/2008 10:36 AM
CHIMICHURRI SAUCE  

1/2 cup fresh parsley, chopped
3/4 cup olive or peanut oil
6 cloves garlic, minced
2 tablespoons fresh oregano leaves, chopped
3 tablespoons sweet onion or shallot, minced
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon chili pepper
3 tablespoons sherry or balsamic vinegar
1 tablespoon catsup
2 tablespoons lemon juice

Whisk all ingredients in a bowl or process briefly in a blender.

Use to baste steak while grilling.


Reply
 Message 36 of 36 in Discussion 
From: MSN NicknameGenie·Sent: 6/21/2008 9:58 PM
From: <NOBR>MSN NicknameShirley©1</NOBR> Sent: 4/17/2007 11:30 AM
BBQ Mop

1 cup vinegar, cider or wine
5 tablespoons Worcestershire sauce
2/3 cup salad oil
3 tablespoons butter
1 lemon, sliced
3 cloves of garlic, crushed
2 tablespoons crushed ginger
2 tablespoons dry mustard
Combine all ingredients in a saucepan and heat until flavors are nicely blended.
Use to baste any meat or poultry

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