| Fabulous barbeque sauce, smoked meats, and fish fry recipes from long-time
SWS customers. |
Salsa Burgers
Submitted by:
Kim Edmonds
Little Rock, Arkansas
|
2 lbs. lean ground round
1 C. salsa
2 C. shredded cheddar cheese |
1/2 C. crushed tortilla chips
1 T. chili powder
1 T. ground cumin
|
Combine all ingredients in
large mixing bowl. Mix well. Shape into
6 to 8 patties. Grill burgers on any SWS charcoal grill or the custom
SWS steak and burger grill about
5 minutes on each side. Serve
hot on lightly toasted hamburger buns with salsa, cheese,
lettuce and
tomato (optional). |
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|
Cookout
Cole Slaw
Submitted by:
Nancy Johnson
Ashville, North Carolina
|
6 1/2 C. shredded cabbage
1/4 C. shredded carrots
1 1/2 oz. chopped yellow onions
1 1/4 oz. chopped green onions
1 1/4 oz. chopped green bell pepper |
1/2 T. vinegar
1 1/2 C. mayonnaise
2 T. sugar
1/2 T. black pepper
1/2 T. garlic
1/2 T. seasoned salt |
Combine fresh, chopped and
shredded produce in large bowl. Mix
vinegar, mayonnaise and dry spices in small bowl. Pour
over cabbage
mixture to coat well. Refrigerate 1 to 2 hours before
serving. (Flavors
enhance over time, but cabbage mixture does wilt. If you
prefer more
crispness, reserve 1/4 cabbage mix in separate bowl or plastic bag
before pouring dressing over remaining 3/4 cabbage mix.
Refrigerate
as above, but then stir in reserved cabbage mix just before
serving.)
Serve as a side dish for smoked meats or barbeque cooked on any
size South West Smoker or with fish
fried on the SWS Fish Cooker. |
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Do you have a favorite cookout recipe you'd like to share with other
SWS fans?
Please submit it, along with your name and place of residence to recipes@southwestsmoker.com. |
