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1 cup distilled white vinegar
1/2 tablespoon mustard powder
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 tablespoon salt
1 tablespoon white sugar
2 tablespoons butter
1 (6 ounce) can tomato paste
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1/2 cup catsup
1/2 cup strawberry preserves or strawberry jam
1/4 cup cider vinegar or beer
1 or 2 jalape�o peppers, seeded and finely chopped
1 tablespoon bottled steak sauce
1 teaspoon chili powder
4 pounds pork loin back ribs
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/8 to 1/4 teaspoon ground red pepper
4 to 5 pounds pork ribs (spareribs or back ribs)
1 (3 1/2 ounce) bottle hickory liquid smoke
2 1/2 quarts water
Favorite barbecue sauce
# 24 chicken drumsticks
# For the marinade; 16tbsp tomato ketchup
# For the marinade; 16tblsp Worcester sauce
# 9tbsp. clear honey
# One and a half pounds (675g) soft dark brown sugar
# Half a pint (285ml) red wine vinegar
# 2teasp. Tobasco sauce
# Salt and ground black pepper
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, cut into 1 inch cubes
1.) CARDIOVASCULAR-TREADMILL
Notes:
Warm up for 5 minutes by walking 3.4 MPH. After 5 minutes Jog at 4.7 MPH for the remainder of the time. If you become fatigued, decrease your speed and walk for 2 minutes. After 2 minutes, increase speed to a slow jog. Repeat as required.
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