BOBBY SEALE RECIPES

HICKORY-QUED SALMON STEAKS

6 salmon steaks (3 to 3 1/2 pounds), cut 3/4 inch thick

4 cups Hickory Butter Lime Baste-Marinade (recipe follows)

1/2 pound hickory wood chips, baste-soaked

Lemon pepper seasoning, seasoning salt (from shakers)

TO PREPARE HICKORY BUTTER LIME BASTE-MARINADE

1/3 cup (3 ounces) pure hickory liquid smoke

1/4 cup fresh lime juice, seeded

1/2 cup dry sherry

1/2 cup red wine vinegar

1 tablespoon each liquid onion, liquid garlic

1 teaspoon each dry rosemary, crushed chives, lemon pepper seasoning, paprika, seasoning salt

1/2 cube butter or margarine

3 cups water

Set aside butter or margarine. Combine all other ingredients with water in a 2-quart pot on high heat. Stir and bring to a quick boil. Remove from heat. Strain and separate out 1 1/2 cups to baste-soak hickory wood chips. Add butter or margarine to remaining hot baste-marinade, stirring to melt.

PIT FIRE 

Presoak hickory wood chips in reserved baste for 20 minutes and drain. Spread soaked chips over a close bed of 3-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out.

TO MARINATE SALMON STEAKS 

Pour buttered marinade over steaks in a rimmed container, covering both sides. Let sit at room temperature for 30 minutes, turning and rearranging steaks for thorough marinating. Remove steaks from marinade and drain. (Retain used marinade for pit basting.) Place steaks on double-strength aluminum foil, turn up edges, and seal corners to make 2 or 3 shallow foil pans.

PIT BASTING

When pit fire is ready, place steaks in foil pans on grill 4 to 6 inches above pit fire. Liberally brush-baste every 3 to 5 minutes for 25 minutes. (Adjust dampers half open and close pit cover after each basting.) Steaks are done when they readily flake when poked with a fork in thickest portion. 

Makes 6 servings 

SMOKED SPICY HOT BARBEQUE CHICKEN

2 fryer broiler chickens, 3 to 3 1/2 pounds each, cut in quarters or eighths)

1 quart Hickory-Quick Baste-Marinade

3 cups Spicy Hot Chicken Sauce (recipe follows)

3 cups hickory wood chips, baste-soaked

TO PREPARE SPICY HOT CHICKEN SAUCE

3 cups V-8 juice

1/3 cup (3 ounces) pure hickory liquid smoke

1/3 cup Worcestershire sauce

1 tablespoon crushed red pepper

1/3 cup hot jalapeno peppers, finely chopped

1 cup Hickory-Quick Baste-Marinade

Combine all ingredients in a 4-quart pot. Stir thoroughly and boil gently for 25 minutes on medium heat, covered, stirring periodically. With a final stir remove from heat. 

Yields approximately 1 quart

TO MARINATE CHICKEN 

Place chicken pieces in sizable pot or bowl or use a plastic bag set in a rimmed container. Pour 1/2 quart of baste-marinade to submerge chicken. Cover pot or bowl or twist-tie plastic bag. Marinate for 2 hours at room temperature or refrigerate overnight. Turn occassionally for thorough marinating. 

PIT FIRE 

Presoak hickory wood chips in 1 cup of Hickory-Quick Baste-Marinade for 30 minutes and drain. Evenly spread soaked chips over a close bed of 40-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out.

PIT BASTING 

When pit fire is ready, remove chicken pieces from marinade and drain. (Retain used marinade and strain through a fine sieve for pit basting.) Place chicken pieces on lightly greased pit grill 4 to 6 inches above pit fire. Brush or spray-baste, browning and turning frequently for 50 minutes or until chicken is done the way you like it. Test to be sure the meat near bone is no longer pink when forked. Brush on Spicy Hot Hickory Chicken Sauce or tong-dip chicken pieces in sauce pot 2 or 3 times during last 10 minutes of cooking time. Serve with remaining sauce. 

Makes 8 servings 

HICKORY-QUICK BARBEQUE BASTE-MARINADE

When you don't have a lot of leisure time but have a craving, try the following barbeque baste recipe for pit-baste smoking. It gives a hickory-smoke flavor to almost any meat or poultry entree you desire.

1 cup cider vinegar or red wine vinegar

1/2 cup fresh lemon juice, seeded (use rinds cut up in pot)

3/4 to 1 cup (6 to 8 ounces) pure hickory liquid smoke

1 cup red cooking wine (optional)

1 tablespoon each liquid garlic and liquid onion (or chop

2 onions)

1 cup Worcestershire sauce or 1/2 cup of Teriyaki sauce

1 cup apple juice or cranberry juice

1 quart of water

Combine all ingredients with water in a 4 quart pot on medium-high heat. Stir and bring to a boil, cover and boil 5 minutes. Remove from heat and strain off lemon rinds or any cooked onions. Refrigerate if not ready to use immediately as hot marinade.

Strain and use in spray bottle for basting pit-smoked meats, especially pit grilled pork ribs, beef ribs, pork chops, pork and beef steaks, lamb chops, poultry, grilled burgers, and pork and beef roasts. The spray-basting also helps control flames in the pit-fire when not overused. For a real hickory-smoke flavor, pre-soak any amount of hickory wood chips in a cup or so of this basic marinade.

Yields 11/2 quarts

NOTE: Marinate meat in 200-degree hot marinade for 20 minutes for super-quick and tasty results.

SAUCY-QUED COUNTRY-STYLE RIBS

[Salt Free]

3 pounds country-style ribs

1 teaspoon (approximately) each: black pepper, onion powder, parsley flakes, blended seasoning (no salt, sugar, or MSG), celery seed, cayenne red pepper (from shaker)

1 1/2 quarts No salt Quick Baste-Marinade 

1 quart Hickory-Herbal Barbeque Sauce

1/2 pound hickory wood chips, baste-soaked

TO PREPARE NO SALT QUICK BASTE-MARINADE

1 cup cider or red wine vinegar

1 cup fresh lemon juice, seeded

1/2 cup (4 ounces) pure hickory liquid smoke

2 tablespoons liquid garlic or 1 garlic clove, minced

4 tablespoons liquid onion or 1 cup finely chopped onions 

2 bay leaves

1 quart water

Combine all ingredients in a 3-quart pot on high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes. Remove from heat and let cool. 

Yields 1 1/2 quarts

TO MARINATE RIBS 

Place ribs in a tight-fitting container or in a sturdy plastic bas set in a rimmed pan. Pour half of baste-marinade over ribs. Cover container or twist-tie plastic bag. Marinate for 4 hours at room temperature or refrigerate over-night. Turn occasionally for thorough marinating.

PIT FIRE 

Presoak hickory wood chips in a 2 cups baste-marinade for 30 minutes and drain. Spread soaked chips over a close bed of 40 to 50 white-ash-hot charcoal briquets. Let chips burn into fire until flames are out. 

SEAR SEASONING 

When pit-fire is ready, remove ribs from marinade and drain. Retain and strain used marinade for pit spray-basting.) From shakers, sprinkle medium coats of blended seasoning, onion powder, celery seed, parsley flakes, black pepper, and cayenne pepper on both sides of ribs. With fingers and hands press seasonings into meat. Place ribs on lightly greased grill 4 to 6 minutes above hot pit fire. Sear and brown for 3 to 5 minutes on each side, sealing in coated seasonings.

PIT BASTING 

Turn and spray-or brush-baste browned ribs every 10 minutes for 60 minutes or until done the way you like them. Tong-dip ribs in Hickory-Herbal Barbeque Sauce every 5 minutes during last 30 minutes of cooking time. Serve with remaining heated sauce. 

Makes 4 to 6 servings 

SAUCY HICKORY PIT-QUED CHICKEN

[SALT FREE]

2 boiler-fryer chickens, quartered

1 1/4 quart Hickory-Herbal Barbeque Sauce

1/2 cup each: pure hickory liquid smoke, red wine vinegar, fresh seeded lemon juice

2 cups lukewarm water

6 to 8 cups hickory wood chips, water soaked

TO MARINATE CHICKEN QUARTERS 

Combine 2 cups Hickory-Herbal Barbeque Sauce, the liquid smoke, vinegar, and lemon juice in slightly headed water and stir thoroughly. Place chicken in sizable container and pour saucy marinade over it. Marinate for 3 hours at room temperature or refrigerate overnight. Turn occasionally for thorough marinating.

PIT FIRE 

Presoak hickory wood chips in water for 20 minutes and drain. Spread half of soaked chips over a close bed of 50-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out. Add second half of soaked chips midway through total cooking time. Adjust vents half open. 

PIT BASTING
When pit fire is ready remove chicken from saucy marinade and drain slightly. (Retain used marinade for pit basting.) Turn and baste or tong-dip in marinade every 10 minutes (closing pit cover after each basting) for 60 minutes or until meat is no longer pink near bone. Brush on Hickory-Herbal Barbeque Sauce every 10 minutes during last 30 minutes of cooking. Serve with remaining heated sauce. 

Makes 6 to 8 servings

HICKORY-HERBAL BARBEQUE SAUCE

[Salt Free, Sugarless]

This is just one of Bobby's recipes available which is salt free and sugarless. It is a special sauce used for barbeques. The recipe emphasizes the use of herbs, fruits, vegatables and certain spices to create this wonderful barbeque sauce.

Vegetables and Fruit

1/2 cup each: onions, scallions, bell peppers, carrots, celery, finely chopped

4 medium-size tomatoes, chopped

1 medium-size green cooking apple, chopped

1 each: garlic clove, minced

1/2 cup hot green chili peppers, chopped [or less to taste]

Staples

1 tablespoon each: onion powder, garlic powder, spicy dry mustard

1 tablespoon each: black pepper, ground red chili pepper, celery flakes, 

parsley flakes, crumbled or powdered bay leaves, rosemary

1 teaspoon each: ground clove, ground ginger, basil

2 tablespoons or 3 cubes beef bouillon

Liquids

1 cup [8 ounces] pure hickory liquid smoke

1 cup red wine vinegar

1/2 cup each: lemon juice and lime juice, seeded

1/4 cup salt-free prepared mustard

1/2 cup dry cooking sherry cooking

3 cups water

Blender puree all vegetables and fruit together, rinsing blender contents with the 3 cups water into a quart pot on high heat [include water]. Add staple and liquid ingredients. Stir thoroughly and bring to a boil. Reduce heat to medium. Boil gently uncovered for 30 minutes, stirring every few minutes, and covered for another 30 minutes, stirring frequently, for a total cooking time of 1 hour. Sauce should have thickened a little by then; cook longer if needed. Remove sauce from heat until ready to use, or store in refrigerator.

Uncle Tom’s BBQ Baste-Marinade

Vegetables

1 cups chopped onions

1 cups chopped red or green bell pepper

1 cup chopped scallions (green onions)

1 cups chopped celery

1 cup chopped hot peppers (optional)

Rinds of 5 to 6 lemon cut up (hold seeded lemon juice for liquid ingredients)

2 cloves garlic minced

Liquids

1 cup (8 ounces) pure hickory liquid smoke

      (use 1 1/2 cups for stronger flavor)

1 l/2 cups red wine vinegar or cider vinegar

1 cup Worcestershire sauce

1 quart apple juice

1 cup lemon juice (5 to 6 medium-size lemons)

4 quarts water

Staples

1 teaspoon ground black pepper

2 teaspoons seasoning salt

2 teaspoons onion parsley salt

1 teaspoon garlic parsley salt

3 bay leaves

Place water in an 8-quart pot on high heat. Add all vegetable and staple ingredients, and bring to a boil. Reduce heat to medium and stew for 45 minutes, covered. Remove from heat and let cool. Strain off all stewed ingredients from liquid, and stir in all liquid ingredients. Bring to a boil. Reduce heat to medium low and simmer for 7 minutes, covered. Remove from heat. Room-temperature cool is fine for marinating meat for a few hours, and a 200-degree hot marinade is excellent for a quick one hour marinating.

Yields 4 quarts plus

​NOTES: For a stronger, more pungent baste-marinade, use only 3 quarts of water. For stronger still, use only 2 quarts.

​- You can prepare baste-marinade as much as a week in advance. Put it in a covered nonmetal container and store in refrigerator.

This 4-quart plus recipe of my Uncle Tom's all-purpose baste-marinade is enough for a barbeque cookout of ribs for 10 to 15 people. Uncle Tom's Baste-Marinade can also be used to marinate and pit-baste barbequed pork shoulders, butts, pork steaks, chops, poultry, and lamb.

Uncle Tom's Hickory Smoked "Bobby-Qued" Ribs

Sear Seasonings

1 tablespoon [approximately] each:

ground black pepper

garlic parsley salt

onion powder

onion parsley salt

paprika

celery seed

TO MARINATE RIBS

    With a meat cleaver, crack thick gristle bone in 4 to 5 places on each slab of ribs. Place slabs [whole or halved] in a sizable aluminum roasting pan or use a sturdy plastic bag set in a rimmed pan. Pour in approximately 1 quart of baste-marinade to submerge ribs. Cover pan or twist-tie plastic bag, pulling twist-tie in close to submerge the ribs. Marinate for 3 hours at room temperature, turning occasionally, or refrigerate overnight. A 24-hour refrigerated marinating gives excellent results. If using an aluminum or roasting pan, a hot, 200-degree, 30-minute marinating just before barbequing is also excellent.

PIT FIRE

    Presoak hickory wood chips in 2 to 3 cups of baste-marinade for 30 minutes and let chips drain slightly before they are used. Spread half of soaked chips over a closed bed of 60 to 80 white-hot charcoal briquettes. Let wood chips burn into pit fire until flames are out. Midway through 3 hour cooking time spread second half of chips over an additional 30-odd white-ash-hot briquettes. When ribs are placed on grill close cover and adjust pit damper vents three-fourths open.

SEAR SEASONING

As pit fire gets ready remove ribs from marinade and drain. [Retain used marinade and strain through a fine sieve for spray basting over pit.] From shakers, sprinkle light coats of black pepper, garlic parsley salt, onion powder or onion parsley salt, paprika, and celery seed on both sides of ribs. With fingers and hands press and rub seasonings into meat. Place ribs on lightly greased grill 4 to 6 inches above hot pit fire. Sear and brown, seal in

coated seasonings for 3 to 5 minutes on each side. For complete searing, rearrange slabs as they brown and close pit cover after turning.

PIT BASTING

    Liberally brush or spray-baste browned ribs and turn and baste again every 10 to 15 minutes for 3 hours. Close cover after each basting. To control any pit flames lightly spray douse them with baste or water and/or adjust damper vents three-fourths closed for a couple of minutes. Constant basting over a pit fire kept at 250 to 300 degrees is necessary for juicy, tender, moist hickory-smoked spareribs.

SAUCING

    During last 20 to 30 minutes of cooking time brush on sauce or tong-dip cut ribs in sauce every 10 minutes [close pit cover after each saucing], or brush sauce on whole slabs every 10 minutes, then cut into single pieces. Serve with heated sauce.

Makes 7 to 12 servings

Makes 6 servings 

SMOKED SPICY HOT BARBEQUE CHICKEN

2 fryer broiler chickens, 3 to 3 1/2 pounds each, cut in quarters or eighths)

1 quart Hickory-Quick Baste-Marinade

3 cups Spicy Hot Chicken Sauce (recipe follows)

3 cups hickory wood chips, baste-soaked

TO PREPARE SPICY HOT CHICKEN SAUCE

3 cups V-8 juice

1/3 cup (3 ounces) pure hickory liquid smoke

1/3 cup Worcestershire sauce

1 tablespoon crushed red pepper

1/3 cup hot jalapeno peppers, finely chopped

1 cup Hickory-Quick Baste-Marinade

Combine all ingredients in a 4-quart pot. Stir thoroughly and boil gently for 25 minutes on medium heat, covered, stirring periodically. With a final stir remove from heat. 

Yields approximately 1 quart

TO MARINATE CHICKEN 

Place chicken pieces in sizable pot or bowl or use a plastic bag set in a rimmed container. Pour 1/2 quart of baste-marinade to submerge chicken. Cover pot or bowl or twist-tie plastic bag. Marinate for 2 hours at room temperature or refrigerate overnight. Turn occassionally for thorough marinating. 

PIT FIRE 

Presoak hickory wood chips in 1 cup of Hickory-Quick Baste-Marinade for 30 minutes and drain. Evenly spread soaked chips over a close bed of 40-odd white-ash-hot charcoal briquets. Let chips burn into pit fire until flames are out. 

PIT BASTING 

When pit fire is ready, remove chicken pieces from marinade and drain. (Retain used marinade and strain through a fine sieve for pit basting.) Place chicken pieces on lightly greased pit grill 4 to 6 inches above pit fire. Brush or spray-baste, browning and turning frequently for 50 minutes or until chicken is done the way you like it. Test to be sure the meat near bone is no longer pink when forked. Brush on Spicy Hot Hickory Chicken Sauce or tong-dip chicken pieces in sauce pot 2 or 3 times during last 10 minutes of cooking time. Serve with remaining sauce. 

Makes 8 servings 

HICKORY-QUICK BARBEQUE BASTE-MARINADE

When you don't have a lot of leisure time but have a craving, try the following barbeque baste recipe for pit-baste smoking. It gives a hickory-smoke flavor to almost any meat or poultry entree you desire.

1 cup cider vinegar or red wine vinegar

1/2 cup fresh lemon juice, seeded (use rinds cut up in pot)

3/4 to 1 cup (6 to 8 ounces) pure hickory liquid smoke

1 cup red cooking wine (optional)

1 tablespoon each liquid garlic and liquid onion (or chop

2 onions)

1 cup Worcestershire sauce or 1/2 cup of Teriyaki sauce

1 cup apple juice or cranberry juice

1 quart of water

Combine all ingredients with water in a 4 quart pot on medium-high heat. Stir and bring to a boil, cover and boil 5 minutes. Remove from heat and strain off lemon rinds or any cooked onions. Refrigerate if not ready to use immediately as hot marinade.

Strain and use in spray bottle for basting pit-smoked meats, especially pit grilled pork ribs, beef ribs, pork chops, pork and beef steaks, lamb chops, poultry, grilled burgers, and pork and beef roasts. The spray-basting also helps control flames in the pit-fire when not overused. For a real hickory-smoke flavor, pre-soak any amount of hickory wood chips in a cup or so of this basic marinade.

Yields 11/2 quarts

NOTE: Marinate meat in 200-degree hot marinade for 20 minutes for super-quick and tasty results.

CRANBERRYAPPLE BASTE MARINADE FOR TURKEY

2 qts cranberry juice

1 qt apple juice

3/4  cup liquid smoke

1/2 c red wine vinegar or red wine

1/2 c fresh lemon juice

4 qts water

1cup each

Chopped celery

Chopped Onions 

Chopped bell pepper

Grated carrots

1 cup lemon juice

2 bay leaves

1 teaspoon each

Black pepper, parsley, granulated onion, salt

Celery salt, poultry seasoning

Chicken base

1 pound butter add to base marinade in a spray bottle for use on the grill.

Stew 30 minutes,then strain

Put in plastic bag to marinade

Overnight

Seasoning to rub into bird just before grilling/ smoking, 1 Tbsp each:

Salt, rosemary, thyme, sage, marjoram, black pepper, onion powder, 

 Smoke, grill 3 hrs, in the foil pan with about an inch of base marinade in the bottom to keep it moist.  Spray after the seasonings take Hold w/marinade/butter mixture.  Finish in the oven after 3 hrs on the grill if necessary until bird reaches it of 165.

HONEY SEASONED COLLARD GREENS WITH HALF EARS OF CORN

4 qts water

4 lbs collard greens

Smoked turkey parts

1/2 cup liquid smoke

2 c chopped onions

1cup each chopped bell pepper and scallions

3 or 4 bay leaves 

1 Tbsp each of parsley, black pepper, garlic, seasoning salt

1/2 cup red wine vinegar

1/2 cup honey

3 cups pineapple juice

8 to 10 half ears of corn

 Boil together 4 hours

Add corn last ten minutes of cooking

Potato Salad

My mother used to make some very tasty potato salad. But it was more or less a tasty quasi-mashed potato salad which came from overcooking the potatoes and over mixing. Some years ago my wife Leslie and I hunk-cut the potatoes and eggs and added various crunchy ingredients.

6 medium to large baking potatoes, unpeeled

8 large hard-boiled eggs

[6 cut in quartered hunks, 2 sliced for garnish]

1 cup chopped purple salad onions

1 cup chopped celery

l/2 cup finely chopped scallions

1 cup diced dill pickle ...

1 cup finely chopped red and/or

green bell peppers...

seasoning salt

onion powder

oregano

brown mustard

light mayonnaise