Cooking Tips

Dried Spices
Basil
Chili Powder
Coriander
Cumin
Dill
Marjoram
Sage
Thyme
Kosher Salt
Fresh Cracked Pepper
Granulated Sugar or Light Brown

These are just some of the spices that will enhance the flavor of most cuts of beef.

Oven and grill racks are simple to clean with the right tools. You’ll need a trash bag, spray bottle, and ammonia. Place your racks in a plastic trash bag and spray with 2 cups of ammonia. Close bag and let sit overnight. Cooked-on, grilled-on, and smoked-on grime will fall right off with just a light scrub and rinse.

Safety note: Make sure to store the trash bag outside and wear a protective breathing mask when dealing with ammonia.

Note: Do not use on aluminum or copper!

When making sausage, I’ve found using a potato masher helps incorporate the seasoning equally throughout the ground pork and requires little cleanup.

Dried Spices
Chiles
Coriander
Dill
Fennel
Lemon Zest
Orange Zest
Marjoram
Parsley
Sage

These are just some of the spices that will enhance the flavor of most cuts of Fish or Seafood.

When you need grated nuts for a recipe, try using your hand-held cheese grater. It works like a charm and gets the job done in no time. Plus the consistency is perfect every time.

For a quick way to remove the skin from garlic, put the cloves in a zip-lock plastic bag and pound them with a mallet. Remove the crushed cloves and then discard the bag, skins and all! There’s no mess, and it saves a boatload of time.

Dried Spices
Anise
Chili Powder
Coriander
Dill Fennel
Mint
Marjoram
Whole Nutmeg \ Grated
Rosemary
Sage
Thyme
Fresh Cracked White Pepper
Fresh Cracked Black Pepper
Kosher Salt
Granulated Sugar or Light Brown

These are just some of the spices that will enhance the flavor of most cuts of pork. Salts and sugar bring out the natural sweetness found in most cuts of pork.

View our Pork Spice Guide video on YouTube

Dried Spices
Anise
Chili Powder
Coriander
Dill Fennel
Mint
Marjoram
Whole Nutmeg \ Grated
Rosemary
Sage
Thyme
Fresh Cracked White Pepper
Fresh Cracked Black Pepper
Kosher Salt
Granulated Sugar or Light Brown

These are just some of the spices that will enhance the flavor of most cuts of poultry.

Make stuffed mushrooms a breeze by starting them in a muffin tin. Less mess and they work great on your American Barbecue Systems smoker or grill. You can always remove and finish on the grill for the final 3-5 minutes. Make sure to use a non-stick pan.

1 lb brown sugar = 2 1/4 cup packed
1 lb confectioners sugar = 3 1/2 cup
1 lb granulated sugar = 2 1/4 cup

When tossing a salad with basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.

Ingredients:

Directions:

Preheat your American Barbecue Systems smoker to 225 degrees. In a large mixing bowl, mix all dry ingredients together. It's important to incorporate thoroughly. Next, remove the membrane from the back of the spareribs. This ensures even cooking and allows the seasoning to penetrate the backside of the ribs. Sprinkle seasoning on both sides of the ribs and let sit for 15 minutes before placing on the smoker. Shake rib of excess seasoning before placing on the smoker. Add 1 chunk of wood every 20 minutes for the first hour. After 2 hours increase the temperature to 250 degrees. It will take 4 hours to complete your ribs. I like to start my finishing sauce during to last 15 minutes. Check out the chef's notes below.

Chef Notes:

Let's start by spraying your ribs with apple juice every 20 minutes for the first hour and once on the hour afterward. The seasoning dissolves evenly and also helps the smoke adhere to the ribs. It's important to increase the temperature after 2 hours by 25 degrees. This helps the ribs render out the remaining fat. For the finishing sauce, I like to use the ABS Kansas City Sweet Sauce. When finishing your ribs, make sure not to burn the sauce. That's the reason for saucing during the last 15 minutes. For some reason, if the sauce starts to burn, spray the ribs with apple juice. This will help by diluting the sugars in the sauce. This recipe doesn't require wrapping and takes less than 10 lbs of lump charcoal.

Ingredients:

Directions:

In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 20 minutes, stirring occasionally. With a whisk, blend in the butter until incorporated. Cool before refrigerating.

Chef Notes:

One important note; you may want to have a lid handy to protect yourself during the boiling stage. The lid will cut down on sputtering. You'll only need to boil the sauce for a couple of minutes. For those of you that like your sauce slightly sweeter, you can add another 1/4 -1/2 cup of light brown sugar. Remember the higher the concentration of sugars, the quicker the sauce will burn or scorch during the finishing stages. Adding salt can be done before serving. Some people tend to like more than others. This sauce needs to be refrigerated after it cools. For more information on this sauce and other recipes, email: pigpals@pigpals.net

Ingredients:

Directions:

In a small bowl, mix all ingredients, incorporating thoroughly. Store in a cool, dark location. This recipe will season 12 pounds of whole brisket.

Chef Notes:

The granulated sugar and garlic help make this seasoning recipe shakable. You always need to counterbalance brown sugar with granulated or raw sugar. This reduces the moisture and makes your seasoning blend shakable. I'm sure you're asking why even use brown sugar? The brown sugar creates a rich caramel flavor and sweetness.

Ingredients:

Directions:

In a 2-quart saucepan, mix all ingredients, bringing them to a boil. Reduce heat, stirring occasionally, and simmer for 20 to 25 minutes.

Chef Notes:

Chef Note: This sauce works great on all cuts of pork. Sauces should be added in the last 10 to 15 minutes of cooking and should be applied lightly, never overriding the flavor of the meat. You can serve sauces on the side as a condiment.

Ingredients:

Directions:

Combine all ingredients in a medium saucepan and bring to a boil. Reduce and simmer until it thickens (about 25 minutes). Serve as a side dish or condiment. I love to serve this with beef brisket or flank steak.

Chef Notes:

I love to baste my briskets and flank steaks during the last 15 minutes. For basting, take 1 cup of chutney and puree in the food processor. In a small saucepan, add the pureed chutney and 1/3 cup of honey. Mix well, stirring continuously. Warm for 5 minutes and start basting. The flavor will quickly become a family favorite. The remaining pureed chutney can be used as a dipping sauce.

Ingredients:

Directions:

In a small saucepan, combine all the ingredients. Cook over low heat until the sauce is warm, about 7 minutes. Glaze ribs during the last 10 minutes.

Chef Notes:

I always make a double batch and use half as a dipping sauce. This glaze works great on all cuts of pork and chicken. Make sure when applying the glaze, not to overcook. Jams and sugar burn quickly. Glazes are meant to be applied lightly and in the last 10 minutes of cooking.

Ingredients:

Directions:

Using a small saucepan over medium heat, saute onion and gingerroot until tender, about 4 minutes. Add preserves, rum, barbecue sauce, fresh lime juice, and red pepper flakes, bringing the mixture to a boil. Reduce heat and simmer sauce for about 20 minutes or until thickened.

Chef Notes:

This makes the perfect glaze for ribs and chicken. When glazing ribs and chicken, apply during the last 15 minutes of cooking. The flavors of this sauce also match-up well with pulled pork and brisket. This sauce works great as a dipping sauce at parties. One quick note, always use dark rum. The rich flavor notes match well with the preserves and fresh ginger root.

Ingredients:

Directions:

Whisk together all ingredients in a small bowl. Refrigerate for 30 - 45 minutes before using. Marinade for 30 minutes - 2 hours.

Chef Notes:

This recipe works great on all types of poultry. Marinade for 30 minutes - 2 hours. I've found no benefit to marinating over 2 hours. If anything, the taste starts getting slightly overwhelming. All marinades should be an accompaniment to your flavor profile. Remember, poultry should taste like poultry, not like a marinade. Place your poultry choice in a 1 or 2-gallon zip-lock plastic bag. Pour in the marinade and refrigerate. Before placing poultry on the grill or smoker, let excess marinade drain off on a sheet pan. Sprinkle with salt and pepper before grilling or smoking. Garnish with cilantro and scallions.

Ingredients:

Directions:

Cream butter and sugar together, add eggs, incorporating well. Sift in salt, flour, baking soda, mixing thoroughly. Fold in mashed bananas and chopped nuts. Pour into a greased loaf pan. Bake at 350 degrees for 45 minutes.

Chef Notes:

This recipe can also be divided into 3 mini loaf pans. In most cases, this reduces the cooking time by 10 minutes. Use the toothpick test before removing from the oven. Let bread rest 5 minutes before releasing the bread from the pan. Place on a cookie rack to cool. Serve with Bobbie's Cinnamon Butter.

Ingredients:

Directions:

Mix all ingredients in a small bowl. Cover tightly and refrigerate for at least 2 hours before serving. Remove from refrigerator and let stand for 10 minutes before serving. Yields 3/4 cup.

Chef Notes:

This compound butter works great on grilled chicken, rice, baked potatoes, pasta, or just spread on toasted baguettes.

Ingredients:

Directions:

Pulse all ingredients together in a food processor until slightly chunky.

Chef Notes:

This recipe can be made 2 - 3 days ahead. Make sure to use all fresh ingredients.

Ingredients:

Directions:

Mix all ingredients and blend for 30 seconds. Store in an airtight container in a cool, dark place.

Chef Notes:

When storing spices I use my old spice bottle and refill. I also have two drawers for storing my most used spices. Each drawer will hold 28 bottles. Lowe's sells the spice bottle inserts. All you do is measure your drawers and Lowe's will custom-cut the insert. The material is under $10 a drawer. This seasoning is great on corn and all types of white flesh fish.

Ingredients:

Directions:

Saute onions in vegetable oil over medium heat for 3 minutes. Add garlic and cook 2 additional minutes and set aside. Combine the remaining ingredients in a large bowl, incorporating thoroughly, mixing in the onions and garlic. Pour into a 1 1/2 quart casserole dish and bake for 50 minutes at 375 degrees.

Chef Notes:

I like to top my baked beans with chopped, crispy bacon. This adds another layer of flavor to an already intense dish. The chipotle peppers and adobo sauce gives this dish a smokey flavor and the maple syrup gives it a unique sweetness.

Ingredients:

Directions:

Preheat your American Barbecue Systems smoker to 225 degrees. While your smoker is preheating, remove the membrane from the backside of the loin back ribs. Then sprinkle both sides with salt, pepper, and garlic. Let sit for 15 minutes before placing on the smoker. Add 1 chunk of applewood every 20 minutes for the first hour. Continue smoking for 3 3/4 hours. While the ribs are smoking start making your citrus glaze. In a medium saucepan, stir together the cornstarch, brown sugar, orange juice, and lime juice. Cook over medium heat until thickened and bubbly. Remove from heat, stir in mint, lime zest, and zest peel. Glaze ribs during the last 15 minutes. I like to reserve some of the glaze for a dipping sauce.

Chef Notes:

I like to spray my ribs with apple juice every 30 minutes during the first 2 hours. This helps keep the ribs from drying out, till the fat starts rendering out. This starts happening about 1 1/2 hours into the cooking cycle. Remember if the glaze starts to burn, you can always spray with apple juice. This will dilute the glaze and keep it from burning.

Ingredients:

Directions:

Preheat your American Barbecue Systems grill to medium-high. Trim steaks of excess fat. Combine freshly ground coffee and other ingredients in a small bowl, blend well. Then apply to both sides of the t-bone steaks. Let sit for 15 minutes before grilling. Grill the steaks for 4 1/2 minutes on each side. This will give you a medium-rare steak. Always let your steaks rest for 7 minutes before serving. This will ensure all the juices have the necessary time to redistribute.

Chef Notes:

I use my Pit Boss grill feature at least 3 times weekly. By using lump charcoal, I can have it up to temperature in 15 minutes and it takes only 3 lb. of charcoal. The stainless steel racks are a breeze to clean up and they don't stick. Which makes it perfect for grilling fish and chicken, also.

Ingredients:

Directions:

First, start by preheating your oven to 400 degrees. Then cut off the tops of the tomatoes and remove the seeds and pulp with a spoon. Leave about 1/2 inch wall of flesh around the inside of the tomato so the sides don't collapse when baked. Invert tomatoes on a plate to drain briefly while preparing the filling. Then blanch corn kernels in boiling water for 3 minutes. Drain and cool. In a medium bowl, add corn and the next 7 ingredients, mixing well. Season the inside of the tomato with salt and pepper. Then fill with a generous 1/4 cup of the corn filling. Arrange stuffed tomatoes in a baking dish. To finish this dish, mix bread crumbs and olive oil. Add lemon zest and parsley. Cover the top of each tomato with 2 tbsp of the crumb mixture. Bake the tomatoes until topping is crisp (about 20 minutes).

Chef Notes:

Serve on a bed of fresh mesclun or any other fresh salad greens. Make sure when hollowing the tomatoes not to take out to much flesh. It's important to have that good tomato flavor. The corn and tomatoes are the perfect matches for any time of the year.

Ingredients:

Directions:

In a small nonreactive bowl, mix all the ingredients. It's important to store this blend in an airtight container. This will keep the sugar from clumping together.

Chef Notes:

This blend works great on all cuts of pork. Remember when seasoning, more does not mean better. When seasoning ribs, make sure to coat both sides lightly with the blend. One quick secret: when making the blend for ribs you can always add half granulated white sugar and half light brown sugar. This will give you a richer caramel taste.

Ingredients:

Directions:

In a 6 quart pan, bring all ingredients to 200 degrees; making sure sugar and salt are dissolved. Turn off heat and let steep for 45 minutes before straining. Refrigerate for 3 hours. Once the brine has chilled, you're ready to start injecting or soaking.

Chef Notes:

This brine can be injected or used as a soaking solution. Works great on all cuts of poultry. Always remember, you can't over brine any cut of meat. Small cuts of meats like chicken breast can take on added fluid and flavor in 30 minutes, whereas it might take overnight for a turkey. Remember, it's all about the additional moisture and flavor.

Ingredients:

Directions:

Melt margarine. Mix all dry ingredients together. Beating by hand, slowly add the beaten eggs. After eggs are incorporated into the mixture, add the melted margarine. Pour batter into 9 X 13 lightly greased pan. Bake at 300 degrees for 35 minutes. Let cool for 15 minutes before cutting.

Chef Notes:

This recipe makes the best hot fudge cake. The slightly gooey center makes for a special treat. Can be served warm. Make sure when serving warm to cut the cake with a damp warm knife.

Ingredients:

Directions:

Mix first three ingredients together. Stir in the eggs. Add melted butter and vanilla. Mix for 30 seconds before pouring the mixture into a 9 inch greased glass pie pan. Bake in a 350 degree preheated oven for 30 minutes. This recipe makes its own crust. Serve warm and top with ice cream.

Chef Notes:

Make sure to always cook single pies in the middle\center of the oven. This ensures even cooking every time. Glass pie pans\plates also help ensure even cooking. Glass works like cast iron when it comes to conducting heat.

Ingredients:

Directions:

Whisk together all ingredients in a small bowl. Refrigerate for 30 minutes before using. Marinade for 30 minutes - 2 hours.

Chef Notes:

This recipe works great on all types of poultry. Marinade for 30 minutes - 2 hours. I've found no benefit to marinating over 2 hours; if anything the taste starts getting slightly overwhelming. Place your poultry choice in a 1 or 2-gallon zip-lock plastic bag. Pour in the marinade and refrigerate. Before placing poultry on the grill or smoker, let excess marinade drain off on a sheet pan. Sprinkle with salt and pepper before grilling or smoking.

Ingredients:

Directions:

Preheat your ABS grill to medium-high. Toss potatoes with oil in a large bowl to coat thoroughly. Grill potatoes until tender, about 4 minutes per side. Combine honey, lime juice, chipotle peppers, and adobo sauce in a large bowl. Toss warm potatoes in the honey mixture. Season with salt and garnish with cilantro.

Chef Notes:

I like to serve my potatoes with a side of the Chipotle Honey dipping sauce. These potatoes can also be served as appetizers. Parsley can also be substituted for cilantro as a garnish.

Ingredients:

Directions:

Preheat your ABS grill to medium-high. Combine honey, chili powder, lime juice and zest in a large resealable plastic bag. Divide marinade in half, add tenderloins to one bag and marinate for 30 minutes. Save the other half for basting and as a finishing sauce. Grill the tenderloins, turning them twice in the first 10 minutes, basting each time. Finish pork the last 5 minutes, by basting once. Cook to an internal temperature of 145 degrees. Remove pork and let rest for 10 minutes before slicing.

Chef Notes:

Bobbie and I love to serve this recipe for breakfast. It's the perfect match with homemade biscuits.

Ingredients:

Directions:

Using lump charcoal, preheat your ABS grill to medium-high. Whisk sugar, oil, and seasonings together in a large bowl; add shrimp and toss to coat. Thread 2 shrimp onto each of the 8 presoaked skewers. Grill just until shrimp turn opaque, about 2 minutes per side.

Chef Notes:

Always presoak skewers before grilling. Believe it or not, damp skewers help conduct heat.

Ingredients:

Directions:

Combine first 7 ingredients in a bowl and set aside. Grill green beans on the preheated medium-low grill for 8 minutes. Mix grilled beans with the bowl of mixed ingredients, adding diced tomatoes and topping with bacon bits.

Chef Notes:

This dish can be served hot or cold. I like to use cherry or grape tomatoes when available.

Ingredients:

Directions:

Preheat your American Barbecue Systems grill to medium-high. Blend paprika, brown sugar, pepper, salt, and red pepper flakes in a medium-size bowl. Then rub both sides of the pork chops with the mixture. Place on the hot grill for 5 minutes on each side. For well-done chops, add 1 1/2 minutes to each side.

Chef Notes:

Make sure to trim-off all excess fat before grilling. While some fat adds to the flavor, excess fat adds fuel to the fire in the way of flare-ups. Flare-ups always make for a bad experience when it comes to grilling. I like to serve my chops with Bobbie's Homemade Tomato Chowchow.

Ingredients:

Directions:

Cut avocados in half and remove the pit. With a spoon, scoop out flesh and place in a small bowl. Mash avocados with a fork. Blend in sour cream and incorporate well. Add minced garlic and jalapenos. Stir in fresh lime juice and season with kosher salt. For the finishing touch, stir in the cayenne pepper sauce and chill until ready to serve.

Chef Notes:

Make sure to utilize ripe avocados. When checking for ripeness make sure you can press the flesh in slightly with your finger. The cayenne pepper sauce can be purchased at www.pigpals.net.

Ingredients:

Directions:

Combine all the ingredients thoroughly and pour over whatever type of meat you choose. Refrigerate overnight. This marinade works great on chicken, pork, and tough cuts of beef flank and skirt steak. I always make double and triple batches to make sure I have some on hand.

Chef Notes:

Never reuse marinade. Always discard used marinades immediately

Ingredients:

Directions:

In a small saucepan, lightly warm all ingredients until honey is incorporated thoroughly. Refrigerate until chilled. When marinating, make sure to keep all meats refrigerated.

Chef Notes:

This marinade works great on all cuts of chicken. When using chicken breast, I like to add the salt and scallions. The salt seems to help the chicken breast retain its moisture and flavor-level better. Always remove excess marinade before grilling or smoking. Fruit woods seem to compliment almost all cuts of poultry and remember not to over smoke.

Ingredients:

Directions:

Mix all ingredients in a small nonreactive bowl. Store the seasoning blend in a glass jar with a tight-fitting lid. This will help retain freshness. Always store spices out of direct light.

Chef Notes:

I find that leg quarters work great for this recipe. The extra fat helps the seasoning blend form a wonderful spicy crust.

Ingredients:

Directions:

Place eggs in a pot large enough to hold them all in a single layer. Cover completely with cold water and bring to a boil over high heat. Once eggs start boiling, cover and turn off the heat. Let sit for 13 minutes. Drain, then cover with ice water for 10 minutes. Peel. then slice the eggs in half lengthwise. Remove yolks and place in a medium bowl. Mash yolks, add parsley, capers, anchovies, lemon zest, juice, mayonnaise, mustard. Incorporate all ingredients thoroughly. Season with salt and white pepper. Scoop filling into egg white halves. Garnish with fresh cracked black pepper and chopped parsley.

Chef Notes:

I like to add 1 tbsp of salt to the water, this seems to make the eggs peel easier.

Ingredients:

Directions:

In a large mixing bowl, add sugar, flour, and cocoa stirring until thoroughly incorporated. Add eggs, vanilla, and vegetable oil, mixing for 45 seconds by hand. Fold in nuts and then pour into lightly greased 9 X 13 pan. Bake in a preheated 300-degree oven for 45 minutes. Once the cake has been removed from the oven, cover the top with marshmallows. The icing recipe needs to be made during the last 10 minutes of baking. In a medium saucepan, add milk and margarine, heating until the margarine is melted. Blend in sugar and cocoa until dissolved. Add the remaining ingredients and cook for 3 minutes. Pour over cake and let it sit for 45 minutes.

Chef Notes:

N/A

Ingredients:

Directions:

In a large pan, bring all ingredients up to 180 degrees. Cover and let steep for 1 hour. Refrigerate overnight, if possible. Brines work better when completely chilled. Place turkey or any poultry cut in a two-gallon Ziplock bag and add the brine. Place bag back in the refrigerator for 30 minutes for smaller cuts and up to 6 hours for whole turkeys.

Chef Notes:

Just remember you can't over brine. Brines are the best way to add flavor and additional moisture to all cuts of poultry. The refrigerator is always your best friend when it comes to controlling bacteria. By making your brines the day before it will allow you to brine your turkeys overnight.

Ingredients:

Directions:

Combine first six ingredients in a medium-size saucepan. Stir in enough vinegar to make a paste. Combine the remaining ingredients and incorporate well and bring to a boil, stirring constantly. Reduce heat and simmer 15-20 minutes

Chef Notes:

I use cornstarch to thicken. One tbsp will do the trick. One trick I use is tempering when adding starch during the cooking cycle. Mix one 1 tbsp starch with two 2 tbsp vinegar, mixing until smooth. Add 1/2 cup of warm sauce to mixture stirring until smooth. Add mixture back to the sauce, cooking for 10 to 15 extra minutes.

Ingredients:

Directions:

In a large pan, bring all ingredients up to 180 degrees. Cover and let steep for 1 hour. Refrigerate overnight, if possible. Brines work better when completely chilled. Place turkey or any poultry cut in a two-gallon Ziplock bag and add brine. Place bag back in the refrigerator. 30 minutes for smaller cuts and up to 6 hours for whole turkeys.

Chef Notes:

Just remember you can't over brine. Brines are the best way to add flavor and additional moisture to all cuts of poultry. The orange juice in this recipe also raises the PH, helping control bacteria. The refrigerator is always your best friend when it comes to controlling bacteria. By making your brines the day before, it will allow you to brine your turkeys overnight.

Ingredients:

Directions:

In a medium saucepan, combine milk, sugar, corn syrup, and salt, stirring to dissolve sugar. Without stirring, cook the mixture until it reaches the soft ball stage, around 236 degrees. Remove from heat, add peanut butter and beat until creamy. Pour fudge into greased 9 X 13 pan. Cool for 1 hour before cutting.

Chef Notes:

Make sure to bring your milk, sugar, and corn syrup mixture up to the 236-degree point slowly. It's very easy to boil this mixture over using high heat. I start on low and increase the temperature slightly after the first 8 minutes. Make sure to use a candy thermometer, it's important the mixture reaches the soft ball stage. Overcooked fudge will be hard, while undercooking will make the mixture hard to set-up. When storing fudge, make sure to place wax paper between the layers.

Ingredients:

Directions:

Combine the first six ingredients, beating until well blended. Mix in the toasted chopped pecans. Pour into unbaked 9-inch pastry shell and bake in a 350-degree preheated oven for 45 minutes or until a toothpick pulls clean.

Chef Notes:

For toasting pecans, 325 degrees works great. The low temperature allows the natural oils in the nuts to surface and the nuts to toast up nicely. 10 minutes will give you the perfect nut each time. Allow 15 minutes of cooling time before using or storing. Higher temps seem to dry the nuts out and leave them tasteless. The other key ingredient in this recipe is the vanilla. Bobbie uses only pure Mexican vanilla. It's one ingredient you just can't skimp on.

Ingredients:

Directions:

Using a double boiler, melt the marshmallows along with the 1/4 cup of whole milk. Let the mixture cool. Whip the whipping cream and fold into the cooled marshmallow mixture. Spread onto the pie shell and refrigerate for at least 2 hours.

Chef Notes:

One quick note about Blanche Arnette. Blanche is my grandmother. I know everybody's wondering about Pigs Pie. Pig is my father's nickname and now you know the rest of the story! As Bobbie and I develop this recipe site, you'll see other recipes from Granny's secret box.

Ingredients:

Directions:

Mix all dry ingredients in a saucepan add liquid and incorporate well. Make sure all lumps are out before adding heat. Cook over low heat till thickens, stirring constantly.

Chef Notes:

This sauce works great on pork loins and ham.