Dave Peckham
BBQ List
111/11/02


Enjoy comrade!


DAVE'S RUSSIAN DRESSING

1 cup mayo (I like the tang of Krafts Real Mayonnaise for this recipe)
1/4 cup chili sauce (Heinz works good)
1 Tbs finely minced yellow onion
1 Tbs finely minced celery
1 Tbs finely minced fresh parsley
1/2 tsp dry mustard
1/2 tsp Tabasco Chipotle Pepper Sauce (for a nice 'smokey' flavor)
Pinch of sugar
Pinch of kosher salt
For a more creamier style of dressing, add a Tbs of heavy cream

In a bowl, combine all the ingredients and whisk until well blended.
Adjust the seasoning to taste. Cover and refrigerate until ready to serve.
I like to add a small dollop of prepared horseradish whenever I'm in one of
those moods!
Yield: about 1 1/2 cups

PS: Add a little sweet gherkin relish and you have a reasonable facsimile of
a tasty 1000 Island Dressing.

=x=x=x=x=x=

Yes Gary, when I was a wee lad, attentively watching my mother cook, she
used to explain to me that "a pint's a pound the world 'round."  And most of
these skinny under-fed folks around here just look like they could use a
pint or two, so I try to oblige :o)

I like a good home-made Russian dressing on just about ANY sandwich,
especially those of the bovine persuasion.  My Dad got be tuned into this
way of thinking when I was a youngster.  He would bring us home a sack of
steak burgers from a local joint that were just to die for!  I can still
smell them now.  Hope you get to feeling better!
Dave

-----Original Message-----
From: Gary Wiviott [mailto:garywiv@attbi.com]
Sent: Sunday, November 10, 2002 9:19 AM
To: bbq@thesmokering.com
Subject: Re: [bbq] Today's Fare


Dave,

Looks like you took the same class on serving size proportions to number of
guests that I did. By my estimate you have anywhere from 40-50 pounds of
meat for 20, maybe 25, people. Good job! <Smile>

Never thought of Russian dressing on a brisket sandwich, though I sure love
Russian dressing with roast beef/turkey/slaw combos or a ruben. I might just
have to give that a try next time out, hummm, a brisket ruben, not a bad
sounding sandwich.

Sounds like you have a great evening planed, we were going to go to
Champaign for the Bears game, but I am still completely under the weather,
so it looks like soup, soup and more soup for me today.

Regards

Smoking in Chicago,
Gary

From: "Dave Peckham" <peckhamis@insightbb.com>
> Got three packer briskets chuggin away; started late last night.
> Rubbed with my standard beef rub concoction.  On one of them I'm trying
out
> Big Bruce's (of Gunpowder Foods fame) "BBQ Brisket & Rib Rub".  According
to
> the label, it's composed of sugar, salt, paprika, chile pepper, celery,
> garlic, and comino, in that order.  Gonna throw on a 5 lb chuck roast in a
> few hours, as an insurance policy. (expecting 20 for dinner...sometimes
> turns into 25 :o)
>
> Meat will be sliced thin and served sandwich-style on Pepperidge Farms
> Country Wheat Farmhouse Sandwich Rolls, with my homemade Russian Dressing
> (spiked with a bit of horseradish). Regular mayo and sweet mustard on the
> side for the weak kneed.
>
> Sides for today include Smoker Baked Beans and Smoker Potatoes & Tomatoes
in
> a thick bacon cheese sauce.  Sweets will be whatever the mongrel hordes
> bring.  May have to even crack a few brews and a bottle or two of vin.
> Should be YUMMY!  Hope you cookin taste good today!
> Dave



