Yield approx. 2 qts3# CUBED TRI-TIP (TRIMMED OF FAT)2# ITALIAN SAUSAGE (MILD)2tbsp BACON GREASE ( OR OIL)1ea VADAILLA ONIONS (DICED)2ea GREEN PEPPERS (DICED)2ea ROASTED RED PEPPERS (DICED)1ea ROASTED JALEPENO PEPPER (MINCED)7oz BEEF BROTH7oz CHICKEN BROTH8oz CAN PLUM TOMATO (SAN MARIZANO)...

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YIELD-4 CUPS1# CHIX BREAST (BONELESS, SKINLESS)10oz CHUCK ROAST3oz THICK SLICE BACON(CUT INTO CHUNKS)1cup ONIONS (DICED)1.5tbsp GARLIC (MINCED)1.5cups CHIX BROTH2cups FRESH TOMATOES (DICED)1/2cup KETCHUP1/4cup BROWN SUGAR1/4cup DIJON MUSTARD3tbsp THE SPICE COACH GOURMET BBQ SPICE BLEND1/4cup APPLE CIDER VINEGAR1oz WORCESTERSHIRE SAUCE1tbsp LEMON...

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2tbsp CANOLA OIL3tbsp BUTTER4# SHORT RIBS2tbsp THE SPICE COACH GOURMET SMOKY SPICE BLEND1ea ONION, PEELED AND ROUGHLY CHOPPED1ea CARROT ROUGH CHOPPED1ea STALK CELERY ROUGH CHOPPED4ea CLOVES GARLIC, PEELED AND SMASHED1ea BOTTLE RED WINE3ea STEMS THYME4ea STEMS PARSLEY1EA BAY LEAF½cup CHOPPED...

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1/2 cup LARDONS (OR VERY THICKLY SLICED BACON), CUT INTO 1/4- BY 1 1/2- INCH STRIPS2Tbsp OLIVE OIL4# CHICKEN, CUT INTO PARTS (OR ALL ONE KIND OF PART), THOROUGHLY DRIED1/4 cup COGNAC OR BRANDY1ea BAY LEAF1/4tsp DRIED THYME20ea PEARL ONIONS,...

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