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| We have step-by-step instructions with pictures so you can learn how to cook authentic Texas barbeque with our dry rub. Click on the bbq beef brisket or bbq pork spare ribs to learn. |
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| Cole Slaw |
1 medium head white cabbage
1/4 media head red cabbage
2 carrots |
1 cup mayonnaise
3/4 cup milk
1/2 cup sugar
1 tablespoon paprika |
Grate the cabbage and carrots and combine. In a separate mixing bowl, mix the mayonnaise, sugar and paprika. Stir till the sugar dissolves. Pour the mixture, a little at a time on the cabbage and carrots until they are evenly coated.
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| Beans |
1 lb pinto beans
1/4 lb bacon or salt pork
1/2 onion chopped |
2 tablespoon salt
1/2 table spoon black pepper
1 tablespoon chili powder
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Presoak the beans overnight in cold water. Rinse the beans and place in
a four quart pot. Add the bacon, onion, salt black pepper and chili powder to the pot.
Cover the beans with three inches of water and bring to a boil. Once the water boils,
reduce heat to simmer and stir occasionally. Cook the beans until they are soft and to
your taste.
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| Potato Salad |
4 large potatoes
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup pimento |
2 boiled eggs
1/2 cup chopped dill pickle
2/3 cup mayonaisse
1/3 cup mustard
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Boil potatoes and egg. Mix 3 parts to one mayonaisse and mustard. Chop
all the indgrediants and mix with dressing. Enjoy
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| Desert |
| A great friend Joey Sutphen and his mother, Margie of Sutphen's Bar-B-Q
always served an apricot cobbler. It has been our exerience that a fruit cobbler and
some ice cream is the best desert to have when serving bar-b-que. |
