CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Dairy |
Sami |
|
1 |
servings |
INGREDIENTS
1 |
c |
Butter |
1/4 |
c |
Achiote Rojo spiced seasoning paste |
1 |
tb |
Minced garlic saute with the above |
3 |
c |
Tomatoe juice |
1/4 |
c |
Brown sugar |
1 |
c |
V8 Splash-Tropical blend |
2 |
c |
Marachino Votka cherry juice |
1/2 |
c |
Olive oil |
2 |
c |
Ketchup |
1/2 |
c |
Reno Red chili powder |
1/2 |
c |
Gebhardt chili powder |
5 |
|
Cubes chicken bouilion |
2 |
ts |
Black pepper; (fine grind) |
2 |
ts |
Smoked jalepeno powder |
1 |
ts |
MSG |
1/3 |
c |
Balsamic vinegar |
1/2 |
c |
Leggs Hot Italian sausage seasoning |
2 |
c |
Blue cheese dressing |
1 |
c |
Blue cheese |
12 |
oz |
Blue Cheese |
2 |
c |
Mayonaise |
2 |
c |
Buttermilk or white wine; (I used half and half) |
2 |
c |
Sour cream |
2 |
tb |
Sugar |
|
|
Salt and pepper to taste |
|
|
Sprinkle a little chopped parsley into dip |
INSTRUCTIONS
BLUE CHEESE OR ROGUEFORT DRE
Mix all ingredients except blue cheese dressing and blue cheese. Cover and
simmered for two hours. Let cool then added the blue cheese & dressing.
Marinated for 24 hours then got smoker up too 235 degrees and smoked for
approxamately 2 hours. I basted with marachino votka cherry juice 3 times.
Warning''' This sauce will stain your hands so wash off after contact. But
are they goood...
Blue Cheese or Roguefort Dressing:
sprinkle a little chopped parsley into dip
For Roguefort add 1 drop green food coloring
Posted to bbq-digest by chef.paul.g@altavista.net on Dec 13, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”