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COOKING WITH
PHAMOUS PHLOYD'S BAR-B-QUE SAUCE

This is a versatile sauce - great on beef, chicken, pork and phish!
Some of Phloyd's phavorite recipes are:

SHREDDED PORK, TARHEEL STYLE:

Marinate a pork roast overnight to 2 days. Cover with a generous coating of rub and pierce with a fork in several places. Cook in an oven cooking bag with some marinade and a little water at 325 degrees for 1 - 3 hours depending on the size of the roast. When done, remove roast from bag and shred with a knife and fork, removing any bones or fat. Sprinkle the shredded pork with fresh marinade and mix well. Roast can now be doused with Phamous Phloyd's Bar-B-Que Sauce!

GARLIC STUFFED PORK ROAST:

Slice 6 cloves of garlic in half lengthwise. Pierce roast in 12 places with a small knife and insert garlic in each slit. Marinate overnight to 2 days. Cover with a generous coat of rub and cook on the smoker at 200-225 degrees for 6 - 10 hours, depending on the size of the roast. Do not exceed 225 for any period of time. If the weather is bad, place roast in cooking bag with a little marinade and water and cook at 325 degrees for 1 - 3 hours, depending on the size of the roast. Slice roast and cover with Phamous Phloyd's Bar-B-Que Sauce. Pork tenderloin is Phloyd's phavorite meat for this recipe.

BABY BACK RIBS:

Marinate ribs overnight in Phamous Phloyd's marinade. Cover topside (fat side) with a generous coat of Phloyd's rub. Cook outdoors, preferably on a smoker, fat side up at a temperature between 200 and 225 degrees for 2 - 4 hours without turning. If you're cooking indoors, place ribs in an oven cooking bag (available at most grocery stores) with a little marinade and water for 1 - 3 hours at 275 degrees. They're done when the meat pulls back from the bone about 1/4 inch.

OTHER SAUCE IDEAS:

Shred leftover turkey or chicken and mix in a generous amount of Phamous Phloyd's Bar-B-Que Sauce. Make a Bar-B-Que Pizza - Phloyd's Sauce in place of tomato sauce! Pour Phamous Phloyd's Bar-B-Que Sauce over cooked spaghetti or pasta. And if you must, go ahead and try it on scrambled eggs!

 

COOKING WITH
PHAMOUS PHLOYD'S MARINADE

It gives a surprising, spicy phlavor to meats, poultry and phish!
Remember, always marinate in the refrigerator!
Other phantastic ideas phrom Phloyd's:

GARLIC STUFFED PORK ROAST:

Slice 6 cloves of garlic in half lengthwise. Pierce roast in 12 places with a small knife and insert garlic in each slit. Marinate overnight to 2 days. Cover with a generous coat of rub and cook on the smoker at 200-225 degrees for 6 - 10 hours, depending on the size of the roast. Do not exceed 225 for any period of time. If the weather is bad, place roast in cooking bag with a little marinade and water and cook at 325 degrees for 1 - 3 hours, depending on the size of the roast. Slice roast and cover with Phamous Phloyd's Bar-B-Que Sauce. Pork tenderloin is Phloyd's phavorite meat for this recipe.

BOILED BRATS:

In a saucepan, cover bratwurst with your favorite beer. Add 1/2 cup of marinade and boil brats until liquid has been reduced about 30%. Add some rub to the water and simmer for 5 minutes, or remove brats from saucepan, apply rub and grill. Be sure to eat your brats with plenty of Phamous Phloyd's Pepper Mustard or Phamous Phloyd's Italian Mustard!

OTHER MARINADE IDEAS:

Use it as a salad dressing and to marinate vegetables. Marinate phish before baking, grilling or poaching. The marinade is especially great on game birds and meats to tone down the "gamy" taste.

 

 

 

COOKING WITH
PHAMOUS PHLOYD'S DRY RUB
Turns up the heat on meat, baked potatoes, phrench phries and popcorn!
Contains no M S G or other preservatives.
Reduce your regular cooking temperature when using rub!
Some other ways to use your rub:

SEAFOOD STEAMER:

Put your favorite shellfish in a kettle or saucepan with a few dashes of Phamous Phloyd's Rub, some Worchestershire sauce, water and a can of your phavorite beer. Steam or boil as usual, for an unusually phlavorphul treat!

STEAKS RUBBED:

Before cooking, apply a generous coat of rub to both sides of a steak. Cook as usual. The last 5 minutes of cooking time, cover the top side of the steaks with Phamous Phloyd's Bar-B-Que Sauce. Steaks may also be marinated 3 hours to overnight before cooking. Phabulous! The steaks are phenomenal - cooked on the grill or the broiler! Phamous Phloyd's Dry Rub is also a great way to spice up burgers and chicken breasts.

RUB A DUB DUB:

Try phrench phries with Phamous Phloyd's Rub! Shake rub on oven baked phries before cooking and on deep phried phries after cooking. Phar out! Split baked potatoes and shake on rub, then use butter and sour cream to taste. And Phamous Phloyd's rub is wonderful on popcorn, in place of salt. Don't forget a generous coat of rub to spice up your favorite brisket recipe. Use as much as you like - Phamous Phloyd is phlexible!

 

 

COOKING WITH
PHAMOUS PHLOYD'S PIZZA DUST

Does it take a lot of phinesse to make a phabulous pizza?
Not if you dust your crust with Phamous Phloyd's Pizza Dust!
You can also add Pizza dust to anything to give it great pizza phlavor.
Some other unphorgettable ways to use Phamous Phloyd's Pizza Dust:

PHLOYD'S PIZZA PHORMULA:

Start with your phavorite pizza crust. Spread the contents of an 8 ounce can of tomato sauce over the top. Cover with Phamous Phloyd's Pizza Dust, as much or as little as you like, a generous coat to start! Then phinish topping your pizza with cheese and your phavorite phixin's! Bake as usual! A phabulous pizza pheast in less than thirty minutes.

PIZZA PHLAVORED PASTA:

Shake Phamous Phloyd's Pizza Dust over cooked, buttered pasta. A great, quick dish sure to become a phamily phavorite!

PIZZA PHLAVORED BREAD:

Shake Phamous Phloyd's Pizza Dust over buttered bread. Wrap in foil and heat. A phabulous twist on average garlic bread!

SOME OTHER DUST MUSTS:

Phamous Phloyd's Pizza Dust is a phine topping for baked potatoes and popcorn. Mix it in with bread crumbs when phixing chicken phried steak. Add it to cornmeal for an unphorgettable catphish phry!

 

COOKING WITH
PHAMOUS PHLOYD'S PEPPER MUSTARD AND ITALIAN MUSTARD
Two phestive additions to Phamous Phloyd's phamily of phine phoods!
The pepper mustard is spicy but smooth.
The Italian mustard is robust and garlicky!
Sure to delight the most phinicky mustard phanatics.
Some of Phloyd's phavorites are as phollows:

PHAMOUS CAULIFLOWER:

Remove the leaves from 1 head of cauliflower. Steam or bake until almost tender. Spread Phamous Phloyd's Pepper Mustard or Phamous Phloyd's Italian Mustard over the cauliflower. Sprinkle with grated cheese (Phloyd's phavorite is cheddar). Continue to steam or bake until cheese is just melted.

CHICKEN A LA PHLOYD:

A phoolproof way to phortiphy a meal! Saute boneless, skinless chicken breasts in a little oil. When done remove to a warm platter. In the same pan, mix the oil with 2 Tablespoons of flour, let cook 10 minutes. Add 1/2 cup of milk and 2 Tablespoons of Italian Mustard or Pepper Mustard. Bring to a boil. Return the chicken to the pan, cook 10 - 20 more minutes.

A PHABULOUS PHINISH TO ORDINARY PHOOD:

Pepper Mustard and Italian Mustard are phestive additions to ordinary sandwiches or hamburgers. They will make your next hot dog an unphorgettable experience!

 

 

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