Dry rub per lb.
1 tsp salt
1/8 tsp pepper
¼ tsp ground thyme
¼ tsp ground sage
1/8 tsp ground bay leaf
½ clove of garlic
Overnight rub on – take off excess before cooking.
Bottle of red wine and a little water. Baste.
Meat thermometer to 150 degrees.
Cookbook says 25-30 per lb.
I cooked 12.3 lb in 4.5 hours
450 degrees for 15 minutes
Reduce to 350 for 75 to 90 minutes or 145 degrees in thickest part.
12 once bag of fresh cranberries
1/3 cup of orange juice
1 cup of sugar
Combine berries and juice in microwave casserole. Nuke 6 minutes on high. Add sugar and stir well. Recover and let sit for 4 minutes. Blend in food processor. All almond extract to taste. Chill well.
2 cups grated zucchini
2 eggs beaten
1/4 cup chopped onion
1/2 cup of flour ( I ALWAYS FORGET THIS)
1/2 cup of grated part
1/2 cup of mozzarella cheese
salt and pepper
2 tablespoons of oil (need way more than this)
2 lbs. eye round roast, cooked and shredded with fork. Cook with onions and peppers if you want.
2/3 cup of sugar
1 tsp dry mustard
Salt & Pepper to taste
2 tsp finely chopped onion
1 small sweet pepper diced
2 cups of ketchup
After cooking roast and shredding, add to sauce mixture and let simmer 1/2 to 3/4 of an hour.
