This is a recipe I haven’t made in some time.
I will say that it is so damn tasty that you could eat a bowl of it with some decent crackers.
This stuff is awesome on hotdogs, burgers, pasta, potatoes and just about anything else you
can think of.
Just make sure you make enough!

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Brown 3 minced onions, 3 minced celery stalks and 3 minced cloves of garlic
in 3 tbls of olive oil.
Add 2+ cups of crushed tomatoes (canned works fine) and cook for 5 minutes.
Add 1/4 cup of vegetable oil, 1/2 cup of cider vinegar, the juice of two lemons,
3 tbls dark brown sugar (or honey), 1 cup of Ketchup, 2 tbls prepared mustard,
2 tbls Worcestershire sauce, 1 1/2 tsp salt, pinch black pepper, cinnamon & cayenne pepper.
Simmer and stir until well blended.
About 20 minutes.

Variations:
Hawaiian: to 1 cup of sauce add 1/2 cup of crushed pineapple, drained
and 1 tbls of Kikkoman Soy Sauce

Relish: to 1 cup of sauce add 1/2 cup of pickle relish, drained
and 1 tbls of mustard

From the island of Bermuda comes this recipe I weaseled out of the chef from the Swizzle Inn in Bermuda.
When I was working there in ’86 he came to see me play at Rum Runners.
He was a bit tipsy one night and I was able to get this incredible recipe.
To this day, it’s Pamela’s favorite burger.
It has to be grilled also, a broiler just won’t do it justice.
This recipe serves 6

You will need:

• 2lbs. ground beef (nothing too lean as lean beef sucks for good burgers)
• 3/4 lb of bacon, cooked (microwave works wonders because the bacon stays crispy)
• 1/2 cup of V-8 or tomato juice
• 1 egg
• 1 1/2 Tbls Lawrey’s Seasoned Salt
• 1 Tbls Dried Parsley
• 6 fresh bulkies or oversized hamburger rolls
• 6 slices of thick American cheese (Land O’ Lakes works best)

Combine hamburger, tomato juice, egg and seasonings with a fork.
Be careful not to take too long mixing it.
The longer you mix, the tougher the burger.
Form into patties, once again, the longer you form it, the tougher they get.
Fire up the grill and heat for 5 minutes.
Throw those puppies on and grill until desired doneness.
I go about 4-5 mins and flip for another 4 mins.
Turn grill to Low.
Place bacon slices and cheese on burgers and close grill cover for @1 minute.
Grilling buns is optional.
One word to the wise; these tasty bastards are so juicy they almost explode when you take a bite.
Exercise caution.
Serve with a decent coleslaw.
(I promise to post my coleslaw recipe later this week.)
Enjoy!

~Dad

Here’s a recipe from a dear friend from Spur, Texas.
My wife made it last weekend and let me tell you it was incredible.

*Pork Roast (any size will do, depending on how much pork you want)
*Vidalia Onions (1 large or two small will be fine. Slice them up)
*One CrockPot
*Sweet Baby Ray’s BBQ Sauce

*Put roast in crock and toss in onions.
Add enough water to almost cover the roast.
Cook on Low for 6 hours.
Remove roast and onions and drain water.
‘Pull’ meat off the roast (should fall off) and dice onions.
Add meat and onions to crockpot and add several tbls. of water.
Add enough BBQ sauce of choice to cover meat (Sweet Baby Ray’s is preferred)
and simmer for an additional 2 hours on Low.

Grill some fresh buns with butter and serve with fresh coleslaw.
(Add some coleslaw to the sandwich for a Carolina garnish)
Enjoy!

*awesome with coleslaw

~m