Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1/2 cup white vinegar

1/2 pound bacon grease

1/2 pound butter

1 tablespoon black pepper, freshly ground

1 tablespoon cayenne

3 onions, chopped

1 1/4 cups Worcestershire sauce

3 cups ketchup

1 tablespoon salt

1 tablespoon celery salt

1 tablespoon garlic salt

Instructions

Combine all ingredients and simmer them on very low fire for at least 45 minutes.  

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 cup mayonnaise

2 ounces of prepared horseradish

2 tablespoons Louisiana Hot sauce

1 tablespoon spicy mustard

2 tablespoons white sugar

Pinch of black pepper

Pinch of salt

Instructions

Mix ingredients together and let sit in the refrigerator for about 30 minutes before adding to brisket or BBQ’d roast pork that has been pulled or chopped for sandwiches.

This adds a super taste when served alongside roast beef cooked on the barbecue.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon olive oil

1 tablespoon lime juice

2 tablespoons cider vinegar

1/2 cup red wine

1 tablespoon dry mustard

1 tablespoon chili powder

1 teaspoon paprika

1/4 cup fresh cilantro, chopped

1/4 teaspoon salt

1 teaspoon pepper

Instructions

Mix all ingredients in a medium bowl, then pour over catfish pieces in a plastic sealable bag and marinate 30 minutes.  Drain and put the fish on a grill.  Boil the marinade for 10 minutes, then you can use it to brush on the fish during cooking.

Here is my approximation of Dreamland’s dreamy sauce.

Ingredients

1 can (28 oz.) tomato puree
1/3 cup yellow mustard
3 cups water
1 1/2 cups cider vinegar
1/4 cup dark corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons packed brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

Instructions

In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Serve warm.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

12 giant tiger prawns, shelled and de-veined (tails intact)
1/2 cup butter

1 cup freshly-squeezed orange juice 

2 tablespoons sherry

1 teaspoon grated orange zest 

2 minced green onions (tops and white parts)

1 teaspoon freshly grated ginger root
1 orange, thinly sliced for garnish

Instructions

Combine butter, juice, sherry, zest, onions, and ginger in a saucepan and cook over  medium to low heat, stirring until butter is completely melted. Cool to room  temperature.

Put prawns in a one-gallon sealable plastic bag and add half of the orange sauce, seal the bag and set prawns aside to marinate for 1 hour.  Cover remainder of sauce and keep warm.

Preheat charcoal or gas barbecue to 375˚F.

Place the shrimp on an oiled grill rack about four inches above the coals or gas flame. With a brush, liberally baste the prawns with the sauce and grill for two minutes, then turn the prawns over and generously baste again, cooking for another two minutes. Most of them will be done at this point, but continue basting and turning any larger prawns until they are pink and just cooked through. 

Remove the prawns from the heat immediately, as they will get tough if overcooked. 

Serve prawns on a warm platter over spinach leaves, with the remaining sauce as a dip for the prawns. Garnish with thin orange slices.

Serves 4 to 6