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http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/Jamaican_Beef_Patties.txt

Jamaican Beef Patties

Servings: 4
Filling Ingredients:
1/2 lrg onion
1 ml thyme
250 ml ground beef
1 ml pepper
2 ml salt
50 ml bread crumbs
2 ml curry powder
125 ml water

Pastry Ingredients:
250 ml all-purpose flour
1 ml turmeric
5 ml baking powder
75 ml shortening
2 ml curry powder
25 ml butter
1 ml salt
75 ml cold water

NOTE: the 75ml shortening and 25ml butter may be replaced with 100 ml of
Golden Crisco [yellow label package]. If you like spicy food, you may
want to add chopped fresh chili pepper the way most Jamaicans do.

Peel the onion; then chop it into small pieces. Place it in a frying
pan with the ground beef and cook over medium heat until the meat is
browned, about 5-10 minutes. Stir the meat frequently.

Add the salt, curry powder, thyme and pepper. Cook and stir for 1
minute. Add the bread crumbs and stir; then add the water. Cook over
low heat for another 2-3 minutes. The mixture should not be watery.
Set aside. Measure the flour, baking powder, curry powder, salt and
turmeric into a large bowl.

Add the shortening and butter (or substitute), cutting them into the
flour mixture with a pastry blender or 2 knives until it resembles
course crumbs.

Add the cold water, stirring with a fork until you have a ball of dough
formed. Divide it into 8 equal portions and set aside.

Set the oven to 180 C (350 F). You’ll need a small glass of water and
about 50 ml of flour to assemble the patties.

Sprinkle a little flour (about 15 ml) on a wooden board and on the
rolling pin. Take one portion of dough and flatten it between your
hands; then roll it out to a thin circle about 16 cm in diameter.

Space a scoop (40-50 ml) of the meat mixture on the pastry circle. Dip
your fingers into the glass of water and moisten the edges of the dough.
Fold the circle in half, covering the meat, and press the edges together
with a fork. [The TV advertised patty presses work well for this
process.]

You now have a half-moon shape that can be trimmed cleanly with a knife
if the edges are a little ragged. Prick through the top crust of the
patty with a fork and place the patty on a baking sheet. Continue
making the rest of the patties in the same manner, sprinkling more flour
on the board if the dough begins to stick.

Bake for 25-30 minutes until the crust is cooked and lightly browned.
Serve hot or cold.

(contributed by “Marni Tuttle” to rec.food.recipes)

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/BBQ_Spareribs.txt

Barbecued Spareribs

Servings: 6
Ingredients:
1 1/4 cups tomato juice
2 Tbsp soy sauce
3/4 cup vinegar
1 tsp dry mustard
1 Tbsp Worcestershire sauce
2 Tbsp finely grated onion
1 cup vegetable oil
3/4 cup sugar
6 lbs spareribs

Combine all ingredients except spareribs in a blender or large-lidded
jar and blend or shake until the mixture is thoroughly combined.

Place the ribs in a large shallow baking pan. Cover them with the
sauce. Cover with aluminum foil. Marinate at room temperature for
several hours.

Preheat the oven to 350 degrees. Leave the foil in place and bake for
45 minutes. Uncover and bake another 30-40 minutes. Serve in portions
of 2-3 ribs.

Coffee Glazed Campfire Spareribs

Servings: 8
Ingredients:

Spareribs:
1 Tbsp salt
1 Tbsp coarsely ground pepper
1 tsp sugar
1 tsp cinnamon
1 tsp ground allspice
3 pork sparerib racks, cut into 3-rib sections
2 cups freshly brewed coffee
2/3 cup cider vinegar

Glaze:
3 Tbsp ground chicory
6 Tbsp corn oil
1 lrg onion, minced
2 garlic cloves, pressed
2 Tbsp chili powder
1 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1 1/2 cups chili sauce, bottled
1 cup freshly brewed coffee
1/3 cup unsulfured light molasses
3 Tbsp Worcestershire sauce
1/2 tsp liquid smoke flavoring
salt

For the glaze:
Grind chicory to powder in processor. Heat oil in heavy large saucepan
over medium-high heat. Add onion. Saute until palely golden, about 5
minutes. Add garlic. Saute 2 minutes more. Add 1/3 of the chicory
(reserve the remainder for ribs), chili powder, sugar, cinnamon,
allspice and ginger. Cook 3 minutes to blend flavors, stirring
occasionally. Add chili sauce, coffee, molasses, Worcestershire and
liquid smoke. Cook mixture over medium-low heat until thick and glossy,
stirring occasionally, about 30 minutes. Season with salt.

Glaze can be prepared one day ahead. Cover tightly and refrigerate.
Before using, stir over low heat until heated through.

For ribs:
Combine first 5 ingredients in small bowl. Mix in chicory reserved from
glaze. Sprinkle mixture over both sides of ribs. Cover and let stand
45 minutes at room temperature. Prepare barbecue grill (medium-high
heat). Combine coffee and vinegar in small bowl. Place ribs on grill
and sear 5 minutes per side. Brush with some of the coffee-vinegar
mixture. Cover with grill lid or heavy-duty foil. Cook until meat is
almost tender, brushing occasionally, with coffee-vinegar mixture and
turning occasionally, about 25 minutes. Brush some of glaze over ribs.
Grill until meat is tender, about 5 minutes more. Arrange on platter.
Serve with remaining glaze.

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Meats/BBQ_Chicken.txt

No one asked, but...

Some years ago I learned the secrets of chicken barbecue from a Zen
Chicken Master. Here they are, revealed for the first time:

1. The chicken. Don’t even bother to try barbecuing chicken breasts.
They end up dry and tasteless. Use mainly thighs; they’re tastier and
have enough fat to be self-basting.

2. The sauce. Start by bringing to a boil a bottle of vinegar with a
large finely chopped onion. Simmer until the onion is very soft. Add a
small box dark brown sugar (what’s that- a pound?) and cook until
dissolved and smooth.

To this add a bottle of Open Pit barbecue sauce. Finally, add the Secret
Ingredients:

1/2c Hoisin Sauce
1 jar orange marmelade.
Hot sauce to taste.

3. The cooking: Don’t add the sauce until the chicken is almost done. Brush
and turn a couple of times. The finished product should be a sticky mess.