I'm getting bored discussing the physics of flight or combustion engines and want to be enlightened on something far more complicated.

What's the best way to cook Li'l Smokies so I can really enjoy the Super Bowl?

Frank <img src="/forums/images/graemlins/lol.gif" alt="" />

Take them back and exchange them for Polish sausage. Then, soak the Polish sausage in lager beer for a couple of hours before grilling....

I prefer them in the CrockPot on high for a few hours with some KC Masterpiece or other rather bold BBQ sauce. I also do Swedish meatballs with grape jelly, Deviled eggs, a relish tray, a veggie tray with dipping dressings, pork rinds with a Cajun seafood dip/spread. Then there's dessert...

Polish sausage is very good when marinated in a hoppy lager prior to grilling, too.

Mmmmmm! Tommy Thompson barbecue sauce (Tommy was on the Oklahoma, Dec. 7, 1941). Butter, vinegar, Mustard, Tabasco sauce, black pepper, red pepper, lemon juice. Melt the butter and mix in the other ingredients, reheat to use. Keeps forever in the 'fridge.

Which?? The sauce or left overs??? <img src="/forums/images/graemlins/smile.gif" alt="" />

I do a bit of Dutch Oven cooking and have a great receipt for a sweet and sour chicken (or boneless pork chops) that comes from an unlikely combination of Russian dressing and apricot preserves and a little pineapple.

Eddy, do you have the measurements for the ingredients? Or, were there ever any in the first place, ie by sight and taste?

A family member suggested barbeque sauce and grape jelly, but I like Eddy's idea of making it far more complicated. Somehow, it seems that I wouldn't appreciate it as much if it was easy. <img src="/forums/images/graemlins/lol.gif" alt="" />

Where's the recipe, Eddy?

Frank

May you enjoy, and think of Tommy as you do:

Tommy Thompson Barbecue Sauce.

(A note for our Left Coast readers. Tommy's son Mark is Mark of Mark and Bryan on an LA radio show).

1 lb. butter, may be reduced to 1/2 lb. as desired to your taste
1 - 5oz. bottle of Worchestershire Sauce
1 - 5oz. jar of French's mustard
1 pint vinegar (gourmet vinegars produce some interesting results)
3 lemons, or 1/3c of RealLemon juice or the frozen section squeeze bottle stuff - fresh lemons are best
1 1/2 level tsp. of red pepper
1 heaping tbsp. of black pepper
about 1/2 tsp of salt (very optional)
1/3 bottle of tabasco sauce or similar.

Put butter or margarine (works ok) in a large saucepan, add all the other ingredients and turn on very low 'til the butter melts and let simmer for a few minutes. Stir once in a while to keep from separating so much. Reheat for use on stove, microwave, or in a stainless pan, on the side of the grill. Use as a basting sauce, hot marinade, and on the side at the table. I do NOT recommend storing in a metal container, as it's somewhat acidic and will eat it up, especially aluminum. I use tuperwarish stuff and microwave heat. Killer on chicken, pork, and shrimp/fish, ok on beef, great crockpot sauce.

And I got to copy this off the recipe card in Mama June's own Spencerian handwriting. Miss my mama in law...

Well, I'll think of her when I try that tomorrow.

Thanks, Eddy! <img src="/forums/images/graemlins/kewl.gif" alt="" />

Frank

With all that red pepper, I thought I'd better try this concoction before tomorrow, so I made the sauce, put some in a sauce pan with some smokies and cooked them until the liquid was reduced to a glaze, kept stirring until the smokies were browned and man were they delicious. <img src="/forums/images/graemlins/kewl.gif" alt="" /> The only thing I could think of was having a beer, some French bread and cheese to go with 'em. I'll be saluting Tommy Thompson and Mama June tomorrow. <img src="/forums/images/graemlins/patriot.gif" alt="" />

Thanks, Eddy! <img src="/forums/images/graemlins/cheers.gif" alt="" />

Frank