Rhubarb BBQ Sauce and the Prairie Pull
Quick Dick’s Rhubarb BBQ Sauce and the Prairie Pull
The Rhubarb-BQ Sawce:
3 cloves garlic
3/4 cup burboun
1/2 cup tomato paste
1-1/2 cup ketchup
1/3 cup apple cider vinegar
2 tbsp liquid smoke (woodland hickory)
1/4 cup worchester
1/2 cup brown sugar
2 cups rhubarb
1 tsp burnt canoe
-In saucepan Mince onion/garlic, chop rhubarb and sautee in the burboun until onions are translucent and rhubarb softens.
-Add remaining ingredients to saucepan and bring to boil for 5 mins, then simmer for about 30 min.
-Cool overnight and blend into a smooth consistency.
Pea Salad (Can serve hot or cold):
3 cups whole dried yellow peas
1 cup quinoa
3 cups chicken stock
798ml can if diced tomatoes
3 cloves garlic
2 TBSP chili powder
2 TSP chili flakes
Lime juice to taste
-Sauté onions garlic chilli powder and chilli flakes until fragrant.
-Add chicken stock and peas. Cook on high pressure for 45 minutes.
-Release pressure and add tomatoes and quinoa. Stir lightly replace lid and cook on high pressure for another five minutes.
-Release pressure stir and refrigerate. Add lime juice to taste before eating.
5 lbs venison backstrap
1/2 cup soy sauce
2 tbsp worcestershire sauce
1 tbsp dry mustard
Dash of tobasco
2 cloves pressed garlic
-Refrigerate overnight in a Ziploc bag.
-smoke venison 1 hour on cold smoke
-place in pan and add leftover marinade, 1 cup of BBQ sauce along with 1/2 can of beer.
-cover and smoke at 200F until internal temp is at 185
-pull, add BBQ sauce and cooked juice to acquire desired consistency
-return to smoker for 30 min and enjoy!