Ethnic Cuisine Guide

Hickory and Bourbon Smoked Rib Roast

Ingredients

15 pounds charcoal briquettes
2 pounds hickory wood chips
1 cup bourbon whiskey
1 (4 pound) standing rib roast, bone in
1/2 cup steak seasoning

Preparation

Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.

When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips.

Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.

Tex-Mex Smoked Sausages and Rice

Ingredients

1 (14 ounce) package Hillshire Farm® Hardwood Chicken Smoked Sausage, cut into 1/2-inch thick slices
1 large zucchini, sliced
2 cups frozen corn with red and green bell peppers and onion, thawed, drained
1 (15 ounce) can black beans, drained, rinsed
2 cups cooked white rice
1/2 cup salsa
1 teaspoon chili powder
1 cup shredded Mexican blend cheese

Preparation

Spray a large non-stick skillet with no-stick cooking spray. Add sausage, zucchini and corn mixture; cook and stir over medium-high heat for 8 minutes or until vegetables are cooked and sausage is heated through.

Stir in black beans, rice, salsa and chili powder. Cook and stir for 5 minutes or until heated through.

Sprinkle with cheese and cilantro (if desired); just before serving.

 

Ian Pierce – About the Author:

I hope you have enjoyed this BBQ recipe. If you would like to find more delicious recipe ideas, BBQ news, competition schedules, restaurant and product reviews and much more, head over to Barbecue Party, where you will find one of the largest archives of mouthwatering barbecue recipes as well as a superb review of the Masterbuilt 30-Inch Electric Smokehouse Smoker.

Source: http://www.articlesbase.com/recipes-articles/smoked-bbq-rib-roast-and-tex-mex-smoked-sausages-4117881.html

Introducing the New On The Border® Southwest Thins

Southwest Thins by On The Border

 

Dallas, TX (Vocus) December 10, 2008

Truco Enterprises is proud to announce the launch of the Southwest Thins™ Tortilla Chips.

 

The Southwest Style tortilla chips were developed by using the finest white corn which is cooked to perfection and stone ground to make the ideal ‘masa’. This key ingredient results in a delicate, crisp tortilla chip that is lightly seasoned with our secret southwest seasoning resulting in a delicious snack that captures the essence of Tex-Mex cuisine in every bite.

What could be better than saving money on DUI insurance coverage with these super low no obligation online rate quotes.  Try it today, and save.

Our Southwest seasoning is light, smooth and impactful without excessive heat and just enough to leave you craving more with every bite.

 

The Southwest Thins offer the same great quality as all On The Border® Chips:

0g trans-fat
No cholesterol
No preservatives
No artificial flavors or coloring
No MSG
Gluten Free

About Truco Enterprises

Truco Enterprises is a company in which ideas and business strategies are always fresh. By forging an innovative partnership with Brinker International and licensing On The Border® brand name retail products, Truco Enterprises has created a unique platform that encompasses a range of Southwest/Mexican cuisine flavor options spanning six categories: salty snacks, dips, salsa, drink mix, soups, and frozen foods. Today, Truco markets and distributes On The Border premium-branded products throughout the nation. The company is headquartered in Dallas, Texas. For more information, visit Truco at http://www.trucoenterprises.com/.