[…] there’s nothing wrong with following a good recipe to create versions of your favorite smoked meats, sauces and essential side dishes. 4 cups defatted beef broth, preferably homemade 2 tablespoons unsalted butter ¼ cup chopped celery ¼ cup minced garlic Reduce heat to a simmer; add bay leaves and oregano. […] melt butter in a nonstick skillet over medium-high heat. Add onion, celery, bell pepper, garlic, Beef Rub, mustard, salt, white and black peppers and cayenne. Add lemon juice, zest, soy sauce, vinegar and oils to simmering broth. Cook bacon in a nonstick skillet until soft but not crisp, about 6 minutes. 2 tablespoons plus 1½ teaspoons Worcestershire sauce Combine all ingredients in a saucepan and warm gently over medium heat, stirring occasionally. Mix the ketchup, both vinegars, soy sauce, garlic an onions powders, and sugar together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from heat, stir in espresso, and add brisket drippings to taste. In a separate pan melt butter and add corn niblets, sauté corn over low heat for about 20 minutes. ¼ cup finely minced green jalapeño (seeded, ribs removed) 3 tablespoons unsalted butter, melted and cooled to room temperature 2½ to 3 cups unbleached all-purpose flour ½ pound white cheddar cheese, grated (about 2 cups) Melt 1 tablespoon butter in small skillet over low heat. In medium bowl, combine 2½ cups flour, 1½ cups semolina flour, sugar and salt. Gradually add dry ingredients to milk mixture; mix until a stiff dough forms.