here, piggy piggy!

Smoky, Spicy and Easy

No-Ketchup Barbecue Sauce

As someone who is not a fan of ketchup, I always love to find a good barbecue sauce that doesn't start out with the hated condiment as the first ingredient. I came across this recipe in a cookbook by the Baron of Barbecue, Paul Kirk, and knew that I'd love this recipe since it was created by one of Kirk's students who also disliked ketchup.

This is a peppery-spicy and tangy-sweet sauce, with a beautiful rich color. It also tastes like you slaved over it for hours when in fact it cooks up in about 20 minutes. It's perfect for chicken and pork, and makes a terrific dipping sauce for all kinds of deep-fried snacks. The recipe below is the version with my tweaks - grab some charcoal and a beverage, and enjoy!

ingredients:

• one 15 ounce can tomato sauce
• 1/2 cup light brown sugar
• 1/2 cup distilled white vinegar
• 2 tablespoons chili powder
• 1 tablespoon freshly ground black pepper, or to taste (a whole tablespoon gives this sauce quite a bit of heat)
• 1 teaspoon hickory Liquid Smoke
• 1 teaspoon dry mustard (like Colman's)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Thoroughly combine all ingredients in a non-reactive saucepan and cook over medium-low heat for 20 minutes. Makes about 3 cups of sauce.

i wanna grow up to be just like you!

You Wanted It, You've Got It -

Lonesome's Pizza Sauce

Roma tomato seeds are sprouting in the Lonesome Road Studio garden! They don't know it yet, but these little guys will be transformed into batches and batches of the best pizza sauce ever.

As promised in an earlier post, here is the recipe for my absolute favorite pizza sauce. The sauce also makes a good and quick sauce for pasta, but it truly stars on a crisp homemade pizza crust with all of your favorite toppings. This sauce can be canned; process in pint jars in a boiling water bath for 35 minutes. Or, just freeze it; that is my preferred method and the sauce freezes beautifully.

ingredients:

• 6 pounds Roma tomatoes, peeled and chopped
• 1 medium onion, coarsely chopped
• 2 jalapeno or serrano peppers (seed and remove veins for less heat)
• 3 tablespoons chopped fresh basil leaves
• 1-1/2 tablespoons fresh oregano
• 1 teaspoon fresh thyme
• 1 teaspoon fennel seeds
• 3 large cloves garlic
• 2-1/2 tablespoons sugar
• 1-1/2 tablespoons salt
• 2 six ounce cans tomato paste
• 2-1/2 tablespoons olive oil

In a blender or food processor, puree tomatoes, onions, peppers, herbs and garlic. Put mixture in a large soup pot.

Add sugar, salt, tomato paste and olive oil to the mixture in the soup pot. Cook over low heat for at least 2 hours until very thick. Stir occasionally to prevent sticking. Taste for seasonings and correct. Can or freeze as you wish (see simple canning directions, above).

Makes about 6 pints of sauce.

i love your blog too!

A big shout-out and thanks to Wicked Thrifty!

Bite This! was recently awarded an "I Love Your Blog" award from Wicked Thrifty.

Thanks so much!

Here are the rules:
*Post the award on your blog*
*Link the person who has given you the award*
*Pass the award to 15 other blogs you’ve discovered*
*Remember to contact the bloggers you’ve nominated*

My list includes:

Allegro Art, Life and Beer

Cabin + Cub

Celebrate Odd Etsy

Vegetable Duchess

The Frog Bag

Paris Cowgirl

Heart of a Cowgirl

Etsy's Burlesque Beauties

Cinnamon & Sass

Athena's Armoury

Happy Hound Dog

How To Make Art

Give Peas a Chance

Red Red Completely Red

Icky Dog Creations

Check them out and leave a comment!! These are Lonesome Road Studio favorites....

it hurts, but in the nicest way

Lonesome's Creole Seasoning
A gentle but firm whip-crackin'

for your tongue

Just the right amount of heat, a bit of a burn going down, but smooth, like a sip of fine bourbon.

I like to let chicken (or other meat) absorb the spices overnight in the refrigerator, but a quick toss in the mixture just before grilling works nicely if you're short on time, or if you had one too many Blackened Voodoos and forgot to do it the night before.

Don't stop at carnivorous pursuits, though. Lonesome's Creole Seasoning will tickle your tastebuds when mixed into butter for corn on the cob or popcorn, or sprinkled onto your favorite cooked veggies or a salad (add some to your favorite vinaigrette recipe!). And of course, it can also be used on seafood, fish and tofu.

When grilling with Lonesome's Creole Seasoning, keep an eye on your chow. Although there is no sugar in this seasoning, there are natural sugars in the garlic and onion powders - be sure to cook carefully over slow and low indirect heat, or partially cook food prior to getting your grill-groove on, just to add that smoky flavor.

Ingredients

• 1 tablespoon paprika
• 1/2 tablespoon salt
• 1/2 tablespoon dried thyme
• 1/2 tablespoon oregano
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/4 tablespoon dried basil
• 1/4 tablespoon freshly ground black pepper
• 1/4 tablespoon cayenne pepper
• 1/4 tablespoon celery seed