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Grilling Season 2014, MRN Woody Cain, #6 BBQ Sauce, Liverpool FC

Hello friends.

The harsh winter has finally broken on the Niagara Frontier and it looks like we might only get a couple more chilly days in Buffalo.  This weekend is gorgeous and next weekend will open the grilling season for Chicken Fried Buffalo.  On Friday, I will be headed to the palatial estate high above Lake Moriane in Hamilton (NY).  It has been five long months since I have used my trusty Weber and Master Forge smoker.

The Weber

The Weber

Of course, I did head south for some spring training last week.  There was an O6 Racing all-day singing and prayer meeting held April 2-7 at Texas Motor Speedway.  It is good to get some of the rust off the wagon before you head into another important grilling season.  The Smoke Master from Matador Ron Cox had the Double-T smoker filled with mesquite and he did some of his best work.  The briskets, pork shoulder, homemade sausage, beer-in-the-butt chicken and the smoker beans were all outstanding.  For the weekend, Ron handles the meat while I work on the accoutrements…that is Canadian for side items.

We have added a new item for future events…Smoked Cajun Maque Choux.   This was a recipe that I posted back in January but I had never made it in a smoker.  It came out pretty good.

Speaking of TMS, I had the opportunity to record a few segments with Ryan Hyatt for That Dang Ol’ Show.  Also, I had the chance to meet the Woody Cain of Motor Racing Network (MRN) and Fast Food.  Woody shares many of the same interests of CFB and he did make it out to the campsite to sample my Flying Pig Sandwich.  I will outline this little bit of pig heaven in a future post.

In fact, the Flying Pig made last week’s Fast Food Podcast on MRN.  Click HERE to listen.  Be sure and follow Woody on Twitter @WYcain.

GRILLING SEASON…2014

There are some essentials that will help you over the next few months.

Make your seasoning blends and rubs up ahead of time.  If you have not already done so, make up a batch of Acadiana Seasoning which works well as an all-purpose seasoning.  Here is an Aussie Seasoning that works well on both steak and chicken wings:

Aussie Dust

  • 4  Tablespoons Kosher Salt
  • 4  Tablespoons Paprika
  • 1  Tablespoon Brown Sugar
  • 1  Tablespoon Mustard Powder
  • 1  Tablespoon Coriander
  • 1  Tablespoon Black Pepper
  • ½  Tablespoon Garlic Powder
  • ½  Tablespoon Onion Powder
  • ½  Tablespoon Thyme Leaves
  • ½  Tablespoon Cayenne Pepper

Combine all ingredients. Store in air-tight container for up to six months.

Everyone has their own preference and taste when it comes to barbecue sauce.  This barbecue sauce recipe does well on just about everything.  Inspired by the sauces available in and around St. Louis like Maull’s, this basic sauce is easy to make and it can be spiced up if that is your style.  Also, Batch #6 BBQ is a good base for making other sauces, like a whiskey sauce.

Also, I actually use the generic or store branded sauces to save a few bucks.  If you have a Trader Joe’s in your area, make sure you pick up some Trader Joe’s South African Smoke Seasoning Blend.  This is an amazing product.  It gives great, natural smoke flavor…I hate liquid smoke…to all foods whether you are smoking, grilling or just want some smoke flavor in anything you make.south-african-smoke450

Batch #6 BBQ Sauce

  • 4         Cups Ketchup
  • 1         10-Ounce Bottle A1 Style Steak Sauce
  • 1         10-Ounce Bottle Heinz 57 Style Sauce
  • 1 ½     Cups Apple Juice or Cider
  • ¼         Cup  Worcestershire sauce
  • ¼         Cup Dark Karo Syrup
  • ¼         Cup  Honey
  • ¼         Cup Molasses
  • 1 ½      Teaspoon Trader Joe’s South African Smoke Seasoning Blend or Liquid Smoke
  • 2          Teaspoon Ground Black Pepper
  • 1          Teaspoon Granulated Garlic or Garlic Powder

In large saucepan combine all ingredients and gradually bring to a low simmer over medium heat, whisking to mix.  Reduce heat.  Let cool to room temperature and place in refrigerator. Good for up to three months.

TOP OF THE TABLE

1002760_10201319924230801_2062922950_nLiverpool sits at the top of the Premier League Table after a 3-2 win over Man City at Anfield.  NEVER FORGET THE 96…YNWA. #LFC

CFB ON THE AIR

Every Monday night, That Dang Ol’ Show features a live CFB segment.  If you are in West Texas, you can listen in on the 2013 and 2014 Texas Country Station of the Year, KJDL The Red Dirt Rebel 105.3 FM.  Everyone else can listen live on the internet…just click HERE to be part of radio history.

 

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14 Super Recipes for the 2014 Super Bowl | Margaritas, The Big Lebowski, Chicken Wings and Sriracha Sauce

Hello friends.

It is getting close and I know folks across the country are starting to get prepared for February 2nd and the Super Bowl.  More importantly, people are are getting ready for their Super Bowl party.

The Super Bowl is a great American spectacle where an over-hyped game normally makes for boring event.  As a Texpatriate, I am a football fan.  I am a Dallas Cowboy fan.  I am an NFL fan but I am not a big fan of the Super Bowl…of course unless my Cowboys are playing which may not happen again in my lifetime.

So why is a hardcore football nut not a fan of the Super Bowl?  It is mainly because Super Bowl Sunday has been taken over by the non-football, corporate, Johnny-Come-Lately, I haven’t watched a game all year crowd where the game is about the commercials and and the betting pool.

The irony in this is that I do love to attend and host Super Bowl parties so I thought that I would provide 14 different recipes you can use for your party of one you are attending.

DRINKS

Rocky’s Margaritas

Frozen Margarita

Frozen Margarita

While I lived in Nacogdoches, I had a neighbor that was famous for his margaritas.  He loved to entertain people and was the ultimate host.  Unfortunately, he died a few years ago but he left this very simple…but a little expensive…recipe.  I still make these today.

  • 2  Quarts Ice Cubes
  • 1  6-Ounce Can Frozen Limeade
  • 3  Ounces Patron Tequila
  • 3  Ounces Grand Marnier
  • 1  Ounces Orange Juice
  • Margarita or Flaked Kosher Salt

Instructions

Fill blender with ice.  Pour in limeade, tequila, Grand Marnier and orange juice.  Blend at highest speed until drink is almost smooth.  To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime.

APPETIZERS

Here are a couple of appetizer ideas.  There are also plenty of other ideas in previous Chicken Fried Buffalo posts.

Monroe Beer Cheese

  • 1 Pound Shredded American Cheese
  • 16 Ounce Cream Cheese
  • ½ Teaspoon Red Pepper

Instructions

Combine all ingredients except chile powder and roll into logs. Roll in chile powder. Cut and serve with crackers.

Creamy Jalapeno Dip

  • 1  Cup Real Mayonnaise
  • ⅓  Cup Buttermilk
  • ⅓  Cup Sour Cream
  • 1  4-Ounce Can Chopped Jalapeños
  • 1  4-Ounce Can Chopped Green Chiles
  • ⅓  Cup Chopped Cilantro
  • 1  1-Ounce Packet of Dry Ranch Dressing ix
  • ½  Teaspoon Minced Garlic

Instructions

Throw all ingredients into a blender or food processor and process until smooth. Place in refrigerator and chill for at least one (1) hour.

Sweet Chili Dip

  • 1  8-ounce Cream Cheese
  • ½  Cup Mayonnaise
  • ½  Cup Sweet Chili Sauce

Soften cream cheese. Combine cheese and mayonnaise in mixing bowl. Mix in sweet chili sauce. Place in refrigerator and chill for at least one (1) hour.

CHICKEN WINGS

ncc_logoNothing says Super Bowl or Super Bowl Party like chicken wings.  American will eat over 1.2 billion chicken wings on Super Bowl weekend according to the National Chicken Council.   Now that is a lot of yardbird my friends.

One of my first posts on Chicken Fried Buffalo, I discussed Buffalo-Style Chicken Wings.  I know that from coast-to-coast people will be frying, baking, grilling and smoking wings for their party.  The ways to prepare wings is virtually endless but I wanted to provide some simple prep tips and different sauce/seasonings.

First, I want to make a suggestion.  If you are cooking for a large group, don’t try and cook all the wings yourself.  Find a place that will pre-cook the wings for you without any sauce.  This will allow you to re-heat the wings and toss in any sauce or seasoning you would like.  Trust me…this is a big time saver and it does not add much to the overall cost.

I am going to try and list these different options in order from easiest to most complex.  Remember that the sauce/seasoning will we added to freshly cooked or reheated wings so I am not going to list chicken wing cooking instructions.

Also, everyone should know to place cooked/reheated wings in large bowl and pour sauce or seasoning over wings.  Toss until well covered.  Serve with blue cheese or ranch dressing.  I have posted my Cowboy Blue Cheese Dip/Dressing that will work great with wings and who doesn’t know how to make or buy ranch dressing.

Wing Sauces

The Dude’s Buffalo Wing Sauce…because this is the lazy man’s sauce and the Dude was most certainly that. Quite possibly the laziest in Los Angeles County, which would place him high in the running for laziest worldwide.

The Dude

The Dude

Instructions

Open bottle and pour hot sauce over cooked wings.

Cajun Wing Sauce

Instructions

Combine all ingredients in medium sauce pan. Bring to boil then reduce heat to low and simmer for five minutes.  Remove from heat.

Hot Maple Wing Sauce

Instructions

Combine all ingredients in medium sauce pan. Bring to boil then reduce heat to low and simmer for five minutes.  Remove from heat.

Virgil’s Famous Wing Sauce

Instructions

Combine all ingredients in medium sauce pan. Bring to boil then reduce heat to low and simmer for five minutes.  Remove from heat.

Doc Pham’s Sriracha Sauce…hopefully you have some Sriracha sauce horded due to the much-publicized “shortage” thanks to a California judge.  Of course, Texas to the rescue:  Huy Fong Foods to start making Sriracha in Texas?

Sriracha Sauce

Sriracha Sauce

  • 5  Tablespoons Unsalted Butter
  • ⅓  Cup Honey
  • ¼ Cup Sriracha (Asian Chile Sauce)
  • 1  Tablespoon Soy Sauce
  • 2  Teaspoons Lime Juice

Instructions

Combine all ingredients in medium sauce pan. Bring to boil then reduce heat to low and simmer for five minutes.  Remove from heat.

Carolina Wings

Instructions

Combine all ingredients in medium sauce pan. Bring to boil then reduce heat to low and simmer for five minutes.  Remove from heat.

Garlic Parmesan Wings

  • 3  Teaspoons Minced Garlic
  • ½  Cup Mayonnaise
  • 2  Tablespoons Parmesan Cheese
  • 1  Tablespoon Corn Syrup
  • 1  Tablespoon Apple Cider Vinegar
  • 1  Teaspoon Lemon Juice
  • ½  Teaspoon Red Pepper Flakes
  • ½  Teaspoon Kosher Salt
  • ¼  Teaspoon Thyme
  • ¼  Teaspoon Marjoram
  • ¼  Teaspoon Oregano
  • ¼  Teaspoon Basil
  • ¼  Teaspoon Black Pepper

Instructions

Combine all ingredients in medium sauce pan. Bring to boil then reduce heat to low and simmer for five minutes.  Remove from heat.

Dry Seasonings

Aussie Dry Wings…this is also nice all-purpose seasoning for grilling.

  • 4  Tablespoons Kosher Salt
  • 4  Tablespoons Paprika
  • 1  Tablespoon Brown Sugar
  • 1  Tablespoon Mustard Powder
  • 1  Tablespoon Coriander
  • 1  Tablespoon Black Pepper
  • ½  Tablespoon Garlic Powder
  • ½  Tablespoon Onion Powder
  • ½  Tablespoon Thyme Leaves
  • ½  Tablespoon Cayenne Pepper

Instructions

Combine first 10 ingredients in bowl and mix well.

Indian Dry Wings

  • 2  Tablespoons Cumin
  • 2  Tablespoons Coriander
  • 2  Tablespoons Chile Powder
  • 1  Tablespoon Ginger Powder
  • 1  Teaspoon Cayenne Pepper
  • 1  Teaspoon Kosher Salt
  • 1  Teaspoon Black Pepper

Instructions

Combine first 10 ingredients in bowl and mix well.

DESSERT

Debra’s Chocolate-Caramel Cookies

My sister-in-law makes these very simple cookies and they are great.  You can easily double or triple the recipe for a big crowd.

  • 12  Ounces Rolo’s Caramels
  • 1  Box Devils Food Cake mix
  • 2  Eggs
  • ⅓  Cup Canola Oil

Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the Rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)  Place on greased cookie sheet and bake at 325 for 10 minutes. Yields about 3 dozen.  Sprinkle with powdered sugar, if desired.

THAT DANG OL’ SHOW

That Dang Ol' show

That Dang Ol’ show

What is That Dang Ol’ Show and why is Chicken Fried Buffalo part of it?

It’s show is all about music, racing, food, beer…you name it.  All of those topics are right in our wheelhouse.  It looks like I will be on the show each week.

Try and set aside a little time each week from 5-7:00 p.m. Central on Real County 98.5 in Lubbock and hang out with us on That Dang Ol’ Show.

For some reason, they are allowing the show to be streamed live on the internet so you can listen from anywhere at http://thatdangolshow.com/listen-live-4/.

Ranger Chili and Texas Frito Pie

Texas Ranger Badge

Texas Ranger Badge

Well, we made it to fall and the weather is definitely turning colder.

Growing up in North Texas, fall means football and chili.  My family always celebrated the first norther…that means “cold front” to non-Texans…by making a a big pot of chili.  Now, I am talking about Texas Chili or Texas Red as others call it.  This is real chili and does not include beans.  Let me repeat that…real chili does not have beans.  When you add beans to chili, it makes the dish soup…period.  I like a good soup mind you but Texas Chili is all meat.

One of the goals of this site is to provide easy recipes that become building blocks for more complex dishes.  As you will see, the Ranger Chili recipe below uses Texican Hot Sauce as a base ingredient and that recipe was in a previous Chicken Fried Buffalo post.  There are many good chili recipes but some just really require to much work.  This is very easy and is ready to serve in an hour.  Having made this chili for many years, I have locked down on specific spices…some I import from Texas like San Antonio Chili Powder from Central Market or Ghirardelli’s Unsweetened Cocoa Powder…but it works just as well with inexpensive store-brand items.  As for the beer, a nice lager works fine.

I get the question about using chocolate quite a bit.  Chocolate is used in mole and is a perfect flavor compliment to ground chilies.

Also, you can half this recipe if you don’t need as much chili or it can be doubled if you are feeding a big crowd.

RANGER CHILI

  • 2        Pounds Ground Meat
  • 32      Ounces TEXICAN HOT SAUCE
  • 2        TB Chili Powder
  • 2        TB Ground Cumin
  • 1        TB Black Pepper
  • 1        TB Sugar
  • 1        TB Chocolate Powder
  • ½       TB Salt
  • 12     Ounces Beer

In large pot, brown meat.  Drain fat.  Add Texican Hot Sauce and remaining ingredients.  Bring to boil.  Reduce heat and simmer on low for one (1) hour.

Once you have your Ranger Chili made, I suggest that you serve it as Texas Frito Pie.  First of all, it is not really a pie but this Texas favorite is served at just about every high school football game concession stand in the state.  It is simple and quite tasty.  Recently, food bad boy Anthony Bourdain got himself in a little trouble talking about Frito Pie.

TEXAS FRITO PIE

  • 4       Cups Original Fritos® or generic corn chips
  • 4       Cups Ranger Chili
  • 1       Cup Shredded Cheddar Cheese
  • 1/4   Cup Chopped Onion

Spoon the Ranger Chili over the corn chips.  Then top with cheese and onion.  Serve immediately,

I hope that you enjoy the Ranger Chili and Texas Frito Chili Pie.

Lagniappe (10.27.2013)

What is lagniappe?

noun…Chiefly Southern Louisiana and Mississippi

  1. A small gift presented by a storeowner to a customer with the customer’s purchase.
  2. An extra or unexpected gift or benefit.

Lagniappe derives from New World Spanish la ñapa, “the gift,” and ultimately from Quechua yapay, “to give more.”  The word came into the rich Creole dialect mixture of New Orleans and there acquired a French spelling.  It is still used in the Gulf states, especially South Louisiana, to denote a little bonus that a friendly shopkeeper might add to a purchase…”an extra or unexpected gift or benefit.”

Each week, my goal is to post a Lagnaippe on Chicken Fried Buffalo.  Just scattershooting about different topics and whatever crops up in the old skull…giving folks a little something extra.

Ron Cox and O6 Racing

Owens

Not Ron Cox

First, I would like to thank Ron Cox for his recent posts. Ron is fantastic tailgate chef and I was really glad when he decided to become part of O6 Racing.  It is great to have another cook in the group and the two of us have developed a fine partnership.  We each have things to focus on and can stay out of each others’ way…which is rare when you get two cooks in the same kitchen so to speak.

We have been called the “Castro Brothers” by some members of our group because we plan the menus and do the cooking without a lot of input from others.  These are the same slaps that also complain about the food being bland or that continually throw around sarcastic comments.  The amazing thing is that none of them ever lift so much as a spoon to help.  Those “people” do not include Travis Lee Seibrass, Jim Ryan and Ben “The King” Walters who are always ready to help with the prep work.

Buffalo BBQ — Fat Bob’s Smokehouse

A friend recommended a local BBQ joint called Fat Bob’s Smokehouse in downtown Buffalo. Now as anyone who has already reads this blog knows, I am a Texpatriate and someone who loves smoked meats.  Also, I like all styles of BBQ…from Carolina moving west. Unlike the views of some folks who have been mentioned earlier in this post, BBQ is not just beef.Fat Bob's Smokehouse

I decided to stop by Fat Bob’s for lunch last week.  Immediately, I liked the place.  It is located off the beaten path on a one-block, one-way street (41 Virginia Place) in the Allentown neighborhood.  Fat Bob’s has very good bar with plenty of crafts on tap, domestic specials and several big flat screens.

FB’s has gotten plenty of good reviews over the years so I knew that I would definitely be able to find a few things I would like on the menu.  There are several Cajun-influenced items but I decided on the chopped brisket sandwich with sides of onion rings and slaw. The portion size for the rings and slaw was generous and both were very good.  The rings were not the normal frozen, battered variety but were house made.  I prefer a sweeter style slaw and FB’s hit the mark for me.

As for the brisket sandwich, it was of modest size.  The bun was toasted and the brisket did have a good flavor but was a little dry…which is not uncommon.  I was very impressed with the selection of FB’s four different sauces.  Since WNY is outside of BBQ country, FB’s has provided a sauce that hits a few of the country’s BBQ regions.  I preferred the Low and Slow sauce which is more of a St. Louis-Style red sauce. The choices are the original, Low and Slow, Kansas City and “AK” Spicy.

Overall, my experience was good I will be back…for Happy Hour and to try the pork.  Also, FB’s is know for its mac and cheese and I well get some of that as well on my next trip.

Final Countdown

(10)  I would like to know who the genius was that invented the “mini” corndog.  America is in debt to that visionary.

Tickle

Tickle from Moonshiners

(9)    Very happy that a new season of Moonshiners starts next week (November 5 on Discovery Channel).

(8)    Is Trace Adkins the new Sam Elliott when it comes to voice over work?  I think so.

(7)    It always makes for a bad NFL viewing experience when you are sitting next to degenerate NFL gamblers at the bar.

(6)    Since I am in Buffalo and the Bills are the game with with sound, I don’t have to listen to Dick Stockton on the Cowboy-Lions game.

(5)    If the Giants have to win a game, please let while against the Eagles or (Insert Politically Correct Mascot for the Washington franchise).  NOTE:  They did beat the Eagles…more on that later.

London Jaguars

(4)    I think it is socially acceptable to bring your own seasoning to restaurant if you thinks the establishment’s food might need the help.

(3)    Let London have the Jaquars…maybe it will bring relegation to the NFL.  The only problem is…does London want the Jags?

(2)    I would much rather sit at a bar and watch football with a welder than a stockbroker or doctor.

(1)    Glad to see that Chip Kelly is revolutionizing the NFL with his high-powered Oregon offensive scheme…zero offensive touchdowns in the last eight quarters.  Hey Chip…you are not playing in Pullman and Corvallis anymore.

Well that’s it for today.  Let’s be careful out there.

Hot Maple Buffalo Wings

Maple SyrupWell, I guess it is about time to talk a little about what everyone thinks about when they think of Buffalo…the chicken wing.

First and foremost, I love wings…period.  I love all different kinds of wings.

It is easy when someone asks about wings in Buffalo to send them to the Anchor Bar.  This is the establishment that is famous for inventing the Buffalo-Style Wing.  The Anchor Bar is located on Main Street in Buffalo, easy to get to and has plenty of parking.  In other words, it is too easy for me.  I am looking for places that are not that mainstream.

There are many places that serve wings and most of them do a nice job but most of them do the same thing…deep fry wings and toss them in Frank’s Hot Sauce with butter.  I have nothing against Frank’s RedHot Sauce.  In fact, I use it several of my recipes.  It is a quality product and is a nice base but very plain when it is used without variations.

One of the best variations on the Buffalo Wing I have found so far is the Hot Maple Wings at Schunk’s West Hill Grill in East Eden.  This is a classic “off-the-beaten-path” bar with great food.  About 30 minutes south of Buffalo, Schunk’s has a large dining room that doubles as the billiard room.  They cover the pool table with a tarp while the dining room in open.

Schunk’s has .40-cent wings from 7-11 pm every Monday and Wednesday.  Very affordable beer...Genesee “squatty” bottles.  GeneseeThey have also begun to take credit cards and it is rumored that the great Willie Nelson stops here when he is playing in WNY.  Yes friends, it is my kind of place.

In addition to great wings, they serve a grilled bologna sandwich or as some friends from Chicago call it…an “Irish Steak” sandwich.

The best and most unique wing Schunk’s serves is their Hot Maple.  The sweet maple flavor balances perfectly with the heat of the hot sauce.  It is amazing to me that more places don’t utilize this type of sauce, especially in this part of the country.  WNY and the Southern Tier produce thousands of gallons of fresh maple syrup every year.

After having these wings for the first time, I decided to develop my own hot maple sauce and after a couple of less than successful tries, I hit on a good blend and I will share the recipe with everyone below.

While Schunk’s adds butter/oil to its hot maple sauce, I have found that the maple syrup helps the sauce adhere to the wings without adding the butter.  This is also a perfect sauce for the chicken wing aficionado who likes to finish wings on the grill as the maple syrup chars nicely.

Also in the recipe below, you will see that I use one of my seasoning blends.  I will be posting recipes to a couple of those in future posts but you can use any blend you have (Cajun, BBQ, etc.).

HOT MAPLE WING SAUCE

  • 1    Cup Frank’s Original Hot Sauce
  • 1    Cup Maple Syrup
  • 1    Tablespoon Brown Sugar
  • 1    Tablespoon Acadiana (Cajun) or Virgil’s Dixie Dust

Combine all ingredients in medium sauce pan. Bring to boil then reduce heat to low and simmer for five minutes.  Remove from heat.  Store in refrigerator for up to three months.

Make sure you try this at your next tailgate or cookout.

That’s all for today folks…be safe and see you next time.

Texican Hot Sauce

ChickenFriedBuffaloHappy Sunday.

One of the things I want to do this the blog is to provide some easy and versatile recipes.  Especially ones that serve as a base for other recipes.

The following recipe was developed out of necessity.

During my three years in California, I missed so many things about Texas.  One of the things I missed and could not get or have shipped to me was Albert’s Hot Sauce made in Kilgore.  At the time, this hot sauce had to be refrigerated.  Albert’s is a favorite of my parents and there was always a jar in our icebox growing up.  I continued to buy it as an adult…finding ways to use this sauce other than just with tortilla chips.

This is a true Texas hot sauce…not salsa.  Texas hot sauce differs from salsa.  Salsa or picante sauce includes green chiles, peppers or other ingredients.  This sauce is only tomatoes, garlic and onion.  It can be adapted to individual tastes and it serves as an excellent base for chili…just add meat and spices.

The credit for the recipe goes to my friend and proud Kilgore native Trey Hattaway who gave me a version of this recipe over a decade ago.  I have made some adjustments over time.

Normally, I make a large batch of Texican Hot Sauce in December and give small jars to friends and family at Christmas.

I hope you enjoy this recipe.

Texican Hot Sauce

  • 2      28-Ounce Cans Crushed Tomatoes
  • ½     Cup Vegetable Oil
  • 1      Teaspoon Kosher Salt
  • ¼     Cup White Vinegar
  • ½     Cup Minced Garlic
  • 1      Cup Chopped Onion
  • 2      Tablespoons Sugar
  • 1      Tablespoon Crushed Chili Petines

Combine all ingredients in large mixing bowl.  Place in refrigerator and chill for at least one (1) hour before serving.  Can be served either hot or cold.  Good for up to three (3) months.

Homesick Texan

If you can't fry buffalo, what can you fry?

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