#3892 - Spicy Chicken Rub

(by Shirley McNevich)

1/4 cup Domino's dark brown sugar (packed)
1/4 cup paprika
1/4 cup kosher salt (do NOT use table salt)
2 TBSP fresh ground black pepper
2 TBSP garlic powder
2 TBSP onion powder
1 TBSP cayenne pepper

In a bowl add brown sugar, paprika, kosher salt, fresh ground black pepper, garlic powder, onion powder and cayenne pepper--whisk to mix. Use to rub on both sides of raw chicken or raw pork, then let them sit for 45 minutes before grilling. Place extra rub mix in an airtight container to use later.

#3106 - BBQ Beef Brisket

(by Shirley McNevich)

1 - 3lb. beef brisket
2 TBSP Worcestershire sauce
6 TBSP paprika
4 TBSP. fresh ground black pepper
4 TBSP kosher salt
2 TBSP chili powder
2 TBSP Domino's dark brown sugar (packed)
1 large onion (chopped or sliced)
1 bottle of your favorite BBQ sauce
1/2 to 1 cup water

In a bowl add paprika, pepper, salt, chili powder and brown sugar--stir well to mix. Rub 1/2 of the mixture all over the top of the brisket, and the other 1/2 of the mixture all over the bottom of the brisket. Wrap the brisket tightly in Saran wrap and refrigerate it overnight. The next day pour the BBQ sauce, water, onions and Worcestershire sauce into a crockpot--stir well to mix. If too thick, add more water and stir again. Unwrap the brisket and place it in the center of the crockpot, then use a ladle to spread lots of the BBQ sauce/onion mixture all over the brisket. Cook on low for 8 hours, using the ladle at least once an hour to spread more of the BBQ/onion mixture over the top. Once brisket is tender, remove it from the crockpot and place it on a plate. Let it sit for 10 minutes, then slice it (or shred it with a fork). Once sliced or shredded, put all of the brisket back in the BBQ sauce/onion mixture and stir well. Serve on good quality rolls.

#796 - Homemade Soft Pretzels

(by Shirley McNevich)

4 tsp. dry active yeast
1 tsp. white sugar + 1/2 cup white sugar
1 1/4 cups warm water
4 cups hot water
5 cups flour
1 1/2 tsp. table salt
1 TBSP canola oil or vegetable oil + more for oiling a bowl
1/2 cup baking soda
kosher salt for sprinkling


Add dry yeast, 1 tsp. white sugar and 1 1/4 cups warm water in a bowl--stir until dissolved, then let it stand for 10 minutes. In a separate bowl add the flour, 1/2 cup white sugar, and 1 1/2 tsp. table salt--add the yeast mixture and the canola/vegetable oil--mix to form the dough (if too dry add a little water). Use your hands to knead the dough until it's smooth. Use more oil to grease a bowl lightly--place the dough in the bowl and keep turning it until the dough has been oiled. Cover the bowl with a dish towel and let it rise at room temperature for 1 hour. Preheat oven to 450 degrees. In a bowl add the 4 cups hot water and the baking soda--stir until dissolved. Place the dough on the counter and cut into 10-12 even pieces. Roll each dough piece into a "snake", then twist into a pretzel shape. As you finish each pretzel, dip them into the baking soda water and place directly on to greased cookie sheets. Sprinkle the tops of each pretzel with the desired amount of kosher salt--at this point you can also sprinkle with any flavoring you like (such as dry ranch dressing mix). Bake at 450 degrees for 8-9 minutes or until brown.