1 frozen pie shell, baked, but not browned
2/3 to 1 c. chopped ham
1/2 c. real bacon crumbles
1 c. shredded cheddar cheese
1 c. shredded pepper jack cheese
1/4 c. chopped onion
2-3 Tbsp. salsa
2-3 jalapeno peppers, seeds removed, chopped
2 Tbsp. chopped mushrooms
1 Tbsp. parsley
4 eggs beaten
Dash garlic powder
1/2 c. sour cream

Combine all ingredients in a bowl and stir well. Pour into preheated shell and bake at 350 degrees for 40-45 minutes or until cooked and firmed up. Cover edges with foil if needed. Note: Depending on your additions and extra cheese, sour cream, etc., you may need two pie shells. These babies have a tendency to expand when you add extra stuff.

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Ain't Momma's Meat Loaf

As with a hamburger, smoking can raise meat loaf from the mundane to the sublime. We like this version, but if you or your momma have a favorite recipe, it can be modified for barbecuing by making the meat mixture extra moist and by adding plenty of Worcestershire sauce, vinegar, or other sharp flavor to cut the richness of the smoke.

MEAT LOAF
1 Tbsp. oil, preferably canola or corn
1/2 c. minced onion
1/2 green or red bell pepper, chopped fine
3 garlic cloves, minced
1 tsp. fresh-ground black pepper
1 tsp. salt
1/2 tsp. ground cumin
1-1/4 lbs. ground beef
3/4 lb. ground pork
1-1/2 c. dry bread crumbs
3 Tbsp. sour cream
2 Tbsp. Worcestershire sauce
1 egg
1/4 c. stock, preferably beef
1 tsp. Tabasco or other hot pepper
sauce to taste

BASIC BEER MOP (optional)
12 oz. beer
1/2 c. cider vinegar
1/2 c. water
1/4 c. oil, preferable canola or corn
1/2 medium onion, chopped
2 garlic cloves, minced
1 Tbsp. Worcestershire sauce
1 Tbsp. savory season blend
(your favorite rub)

Spicy tomato-based barbecue sauce.Serves 6

Prepare the smoker for barbecuing, bringing the temperature to 200 to 220ºF. In a heavy skillet, warm the oil over medium heat. Add the onion, bell pepper, garlic, pepper, salt and cumin, and sauté until the vegetables are softened. Spoon the vegetable mixture into a large bowl. Add the remaining meat loaf ingredients and mix well with your hands. Mound the meat into a smoke-proof loaf pan. If you plan to baste the meat, stir the mop ingredients together in a small sauce pan and warm the mixture over low heat. Transfer the loaf to the smoker. Cook for 45 minutes, or until the meat has shrunk away from the sides of the pan.Gently ease the meat loaf out of the pan and place directly onto the grate of the smoker. Continue cooking the meat for an additional 1-1/2 hours, dabbing it every 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. When 30 minutes of cooking time remain, apply the barbecue sauce to the top of the meat loaf.After removing the loaf from the smoker, allow it to sit at room temperature for 10 minutes before slicing and serve warm or refrigerate for later use in sandwiches.(Joe's 2 cents worth.) Bad weather? Use the same recipe, kick it up a notch with a little liquid smoke (not too much) and cook in the oven for about 1 hour. Not bad, and it gives you that outside taste inside!

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Mild Memphis Barbecue Sauce

Let's start with one of my favorites, Paul Kirk's recipe for Mild Memphis Barbecue Sauce. According to Kirk, "Don't mistake mild for boring." This sauce doesn't have much heat, but it's got a nice tang from the vinegar and mustard, and plenty of flavor besides. Makes about 3 cups.

12-ounce can tomato paste
1 cup white vinegar
1/2 cup water
1/2 cup prepared yellow mustard
1/4 cup dark brown sugar, packed
1/3 cup Worcestershire sauce
1 tablespoon butter
1/2 cup minced onion
2 teaspoons black pepper
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon cayenne

Combine all of the ingredients in a large nonactive saucepan, and blend well. Bring to a quick boil, then reduce the heat and simmer for 10 to 15 minutes. Serve warm or chilled.This sauce will keep for several weeks in an airtight jar in the refrigerator.

How to use it:
Besides using this sauce with pork, try it as a finishing sauce for chicken or turkey. Begin applying the sauce about 30 minutes before the end of the cooking time.Variations: You can mellow the sauce a bit by switching from white vinegar to cider vinegar. Or if you want a little more punch, add a tablespoon of chili powder or Kirk's Master Barbecue Spice.

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Mutha Sauce

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeño pepper, seeded and minced
Pinch each of Kosher salt & black pepper
2 tablespoons minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use. Makes 6 to 7 cups.Variation: Hot BBQ Sauce

Add 2 or 3 seeded and minced habañera peppers (about 1-1/2 teaspoons to 1 teaspoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch. (A company sauce very similar can also be ordered from their web site.)

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Nacho Cheese Dip

1 lb. ground beef
1 lb. sausage
1 large onion, chopped

Brown these three ingredients together and drain.
Then, melt 2 lbs. Velvetta cheese on low heat. Add 1 can mushroom soup and 1 can chopped tomatoes. Add meat mixture and 1/2 tsp. garlic powder to melted cheese. Serve warm with nachos. This makes a lot but can be frozen and used several times or the recipe can be cut in half.

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Onion Rings

1 onion, cut into rings
1/3 cup flour
1/8 cup paprika
1/8 cup pure chile powder
1/8 cup toasted cumin seeds, ground
1 teaspoon cayenne pepper
Milk for soaking onion
Salt to taste

Combine the dry ingredients, except for the salt, in a bowl. In another bowl, soak the sliced onion in milk, then shake off the excess milk when ready to cook. Toss the slices in the flour mixture until well coated. Heat canola oil to 360ºF and fry onions a few at a time until golden, about 45 seconds. Remove from the oil and drain. Season with salt. Arrange on top of chicken with a spiced apple ring for color.

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Peanut Brittle

1-1/2 cups sugar
1/2 cup white Karo syrup
1/2 cup water
1 dash salt

Cook above ingredients until hard ball stage when dropped in cold water. Add 2 cups peanuts and cook until peanuts are done. Take from stove and add 2 tablespoons of butter and 1 tablespoon baking soda (stir until well mixed). Pour on buttered cookie sheet until cooled.

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Poached Pears with Chocolate Cranberry Sauce

6 cups Ocean Spray® Cranberry Juice Cocktail
1 cup sugar
6 Bartlett pears, peeled and cored with stems intact
16-ounce can Ocean Spray® Jellied Cranberry Sauce
1/2 cup chocolate chips

Combine cranberry juice cocktail and sugar in a large saucepan. Bring to a boil over high heat. Place pears in pan. Cover and simmer on low heat for 10-15 minutes or until pears are tender when pierced with a fork. Turn pears several times during cooking. Remove from heat. Let cool in liquid at room temperature.Combine cranberry sauce and chocolate chips in a medium saucepan. Melt over medium heat, whisking occasionally until smooth.Remove pears from liquid; drain. To serve, spoon 1/4 cup chocolate cranberry sauce on each serving plate. Place pears on plate. Spoon remaining sauce over tops of pears. (Makes 6 servings.)

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Rainbow Punch

1 can (46 oz.) Del Monte unsweetened pineapple juice, chilled
1 can (46 oz.) Del Monte orange juice, chilled
1 pt. lime sherbet
1 pt. orange sherbet
1 pt. raspberry sherbet
1 bottle (32 oz.) ginger ale, chilled

Combine juices in punch bowl, add scoops of sherbet. Pour ginger ale over sherbet. Makes 25 servings of approximately 6 oz. each. (Invite lots of friends for this bowl of delicious punch.)

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Rum Chocolate Banana Split

A dish requiring a steady hand, time to spare and sweet-toothed guests in the 2-92 age group. Serves 1 (just about)1 large, medium-ripe, firm banana
1 tsp. lemon juice
1 tsp. rum or a few drops of rum flavoring
1 oz. good quality dark eating chocolate, chopped roughly
2 marshmallows, each cut into 8

Peel the banana and place on the center of a piece of heavy-duty foil (or use a double thickness of ordinary foil) about 9 x 6 inches in size. Sprinkle the lemon juice over the banana to drain down onto the foil.Using a small-bladed knife, carefully cut a V-shaped wedge from the banana along its length. Reserve the wedge to one side. The cavity should be roughly 1/2-inch wide and l/2-inch deep.Sprinkle the rum or rum flavoring into the cavity. Partially fill the cavity with the chocolate and top with the marshmallow pieces. Press the banana wedge firmly back into place. Lap the long edges of the foil together, leaving a small air space. Firmly squeeze the open ends of the package and turn the crushed ends upwards so the package is roughly gondola-shaped. Chill the package in the refrigerator until required, keeping the 'boat' upright.Prepare the barbecue for grilling. Place the package on the grill and cook over medium heat for about 10 minutes or until the chocolate softens. If cooking lots of bananas, check the progress of one of the packages situated on or near the barbecue's 'hot spot' after 5 or 6 minutes. Overcooking will make the flesh of the banana pulpy and perhaps result in the banana subsiding into an unattractive splodge.Serve the banana with whipped cream or vanilla ice cream. Serves 4

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Smoky Corn-on-the-Cob

6 ears of corn, with husks
Salt and fresh-ground black pepper to taste
6 slices bacon
Serves 6

Pull back the corn husks enough to remove the silks. Place the corn in a large bowl and cover it with cold water. Soak the corn for at least 30 minutes, and up to 2 hours. Drain the corn. Prepare the smoker for barbecuing, bringing the temperature to 200-220ºF. (Note same temperature as needed for meat loaf.)Salt and pepper the corn and wrap a piece of bacon around each ear. Rearrange the husks in their original position. Tear 1 or 2 husks into strips and use them to tie around the top of the ears to hold the husks in place.Place the corn in the smoker and cook until tender, 1 to 1-1/4 hours. Remove the corn from the smoker and discard the husks and bacon. Serve hot.
Variation: Instead of wrapping the corn in bacon, try slathering the corn with extra-virgin olive oil, unrefined corn oil, or garlic-flavored oil. All add great taste, too.(Another 2 cents from Joe says you can put on a shallow pan and cook in the oven, but only if necessary.)

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Smoked Turkey with Apple Brandy Sauce

Tools and supplies needed: Instant read meat thermometer, Mesh grill sheet (a disposable aluminum cookie sheet may be substituted), cheesecloth
Serves 6 comfortably.

Day Before:
6-8 lb. turkey breast, bone in

Brine
1 qt. water
1/4 c. sugar
1/4 c. salt
1 Tbsp. allspice berries
1 qt. apple juice
1 orange, sliced

Bring the water to a boil with the sugar and salt. Stir to dissolve. Remove the pan from the heat and let it cool thoroughly. Stir again and add the remaining ingredients. Put the turkey breast in the smallest container that will hold it covered with brine. Cover with the brine solution and orange slices. If needed add enough more water to cover the turkey. Cover the bowl and refrigerate overnight.

Day of cooking:
1/4 c. orange marmalade preserves (if you can’t find orange, substitute apricot)
2 Tbsp. Calvados (apple brandy)

Prepare your favorite stuffing. Remove the turkey from the brine. Discard the brine. Rinse the turkey well and pat it dry. Put the turkey on a cookie sheet backbone down. Fill the cavity of the turkey with your favorite stuffing. To prevent the stuffing from falling out of the cavity during cooking, press a piece of cheesecloth over the stuffing. Make a glaze by mixing together Ľ cup orange marmalade and 2 TBS apple brandy.

Prepare the grill for indirect cooking:
Soak four cups of apple or pecan wood chips for at least ˝ hour
If you don’t have a smoker and are using charcoal, make two separate fires, one on either side with an open space in the center. For gas you need at least a two zone grill- three is ideal. You want to create a steam smoking “oven” heated to approximately 250 degrees.

Smoke the Turkey
For charcoal: make sure the coals are white hot. Divide them evenly between the two fires. If using gas, make sure outside burners are well heated. Put woodchips in a small metal box directly over the heat on each side. Set a 9” square metal pan filled with water between the two heat sources. Place the cooking grate over the water pan in the middle.

Cook the turkey over the water pan on a rectangular mesh grill sheet. If you don’t have one, use a cookie sheet. Brush the turkey with the glaze. Cover the grill. (If using charcoal, you will need to add more coals about every hour.) The best way to do this is to save a few hot coals in the bottom of your chimney starter. When needed, fill the chimney with charcoal and heat. If you don’t have a chimney starter, start the extra coals in a second grill. Transferring the hot coals can be dangerous and difficult. It’s well-worth the under $15 to buy a chimney.

To retain the heat in your smoker, only lift the lid to check on it about once an hour. Brush more glaze, turn the turkey if needed for even cooking, and add more coals as needed to maintain the heat. A 6lb breast with stuffing will take about 3˝ hours; an 8lb breast about 5 hours. Begin checking the temperature with an instant read internal meat thermometer, in two or three places about 2/3 of the way through the cooking time. Temperature should be 165 degrees for doneness. Remove the turkey from the grill. Cover loosely with foil while turkey is resting.

Calvados Sauce for Smoked Turkey
1/2 c. Calvados
1 c. cider
2 medium shallots, finely chopped
1/4 c. heavy cream
2 Tbsp. butter, in half-inch cubes

Put Calvados, cider and shallots in a saucepan. Bring to a rapid boil and simmer until volume is reduced by half. Whisk in the cream and butter; remove from the heat. Serve with the turkey.

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Smokin' Waldorf

New York's Waldorf-Astoria Hotel not only created the original Waldorf salad but invented room service to deliver it. Here's a twist, using smoked apples, and the tang of lime juice. You can smoke the fruit a day ahead of the salad's preparation if you wish.

2 unpeeled apples
Oil, preferably walnut
2 celery ribs, chopped
2/3 c. raisins
2/3 c. chopped walnuts
1/3 c. mayonnaise
1/3 c. plain yogurt
Juice of 2 limes
1 to 2 tsp. sugar
Lettuce leaves, for garnish (optional)

Serves 4
Prepare the smoker for barbecuing, bringing the temperature to 200-220ºF.
Coat the apples liberally with the oil and place them in the smoker. Cook for about 1 hour, until the apples are deeply browned and softened. Remove from the smoker and set aside until cool enough to handle. Peel the apples and slice them into bite-size chunks. Combine the apples in a bowl with the celery, raisins, and walnuts.In a small lidded jar, combine the mayonnaise, yogurt, lime juice, and sugar. Pour over the apple mixture. Mix well and refrigerate for at least 30 minutes. Serve cool, on top of lettuce leaves if you wish.Serving Suggestion: The salad is filling enough for a main course at lunch. Try it with Blue Corn Muffins.Joe's 2 cents again. You'll notice that all of the recipes above are all at the same temperature and can be done simultaneously. I chose to add the salad and leave off the bread, but for folks with larger appetites, the bread can be done on the grill as well, while the meat loaf is cooling before slicing.

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Sour Cherry Pie

Crust: Unbaked 9 inch double crust

Filling:
2 cans (l lb. ea.) red tart cherries packed in water and 1 can of the liquid
1/3 c. packed brown sugar
1/3 c. granulated sugar
1/4 c. cornstarch
1/2 tsp. cinnamon
1 c. cherry juice
1-1/2 Tbsp. butter
1 Tbsp. vanilla
1/2 tsp. almond extract

Glaze:
Milk
Granulated sugar

Preheat oven to 425 degrees.

Filling: Drain cherries, reserving 1 cup of the liquid. Combine brown sugar, granulated sugar, cornstarch, and cinnamon in saucepan. Stir in reserved cherry juice. Cook and stir until mixture is thick and bubbly. Boil and stir one minute. Add cherries and cook one minute or until mixture comes to a boil. Remove from heat. Add butter, vanilla and almond extract. Spoon filling into unbaked pie shell.Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam.

For glaze: Brush crust with milk and sprinkle with granulated sugar.
Bake at 425º for 15 minutes. Reduce temperature to 350 degrees. Bake 25 minutes or until crust is golden brown. Cool until barely warm or to room temperature before serving.
Yield: One 9" pie.

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Barbecued Spareribs On A Charcoal Grill
Serves 4

Hickory is the traditional wood choice with ribs, but some of our tasters liked mesquite as well. If you like, serve the ribs with barbecue sauce, but they are delicious as is.2 full slabs pork spareribs (about 6 lbs. total)

3/4 cup Dry Rub for Barbecue
2 (3-inch) wood chunks or 2 cups wood chips
Heavy-duty aluminum foil
Brown paper grocery bag
2 cups barbecue sauce, optiona

lRub both sides of the ribs with the dry rub and let stand at room temperature for 1 hour. (For stronger flavor, wrap the rubbed ribs in a double layer of plastic and refrigerate for up to 1 day.)Soak the wood chunks in cold water to cover for 1 hour and drain, or place the wood chips on an 18-inch square of aluminum foil, seal to make a packet, and use a fork to create about six holes to allow smoke to escape.Meanwhile, light a large chimney filled a bit less than halfway with charcoal briquettes (about 2-1/2 lbs. or 40 coals) and allow to burn until covered with a thin layer of gray ash. Empty the coals into one side of the grill, piling them up in a mound two or three briquettes high. Keep the bottom vents completely open. Place the wood chunks or the packet with the chips on top of the charcoal. Put the cooking grate in place, open the grill lid vents completely, and cover, turning the lid so that the vents are opposite the wood chunks or chips to draw smoke through the grill. Let the grate heat for 5 minutes and clean it with a wire brush.Position the ribs over the cool part of the grill. Barbecue, turning the ribs every 30 minutes, until the meat starts to pull away from the bones and has a rosy glow on the exterior, 2 to 3 hours. (The initial temperature inside the grill will be about 350 degrees; it will drop to 250 degrees after 2 hours.)Remove the ribs from the grill and completely wrap each slab in foil. Put the foil-wrapped slabs in a brown paper bag and crimp the top of the bag to seal tightly. Allow to rest at room temperature for 1 hour.Unwrap the ribs and brush with barbecue sauce if desired, or serve with sauce on the side.

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Spiced Nuts

1 cup sugar
1/2 cup water
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 qt. pecan halves

Cook first four ingredients to soft ball stage. Stir in one quart of pecan halves. Coat well. Cool on waxed paper.

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Spiced Peaches

Spiced peaches are delicious served as a dessert with cream or yogurt but they also go well with ham, pork and poultry. Serves 45 ripe, firm peaches

2 oz. soft brown sugar
1 Tbsp. Worcestershire sauce
A pinch of ground cinnamon
A pinch of ground ginger

Halve and stone the peaches. Place the sugar, Worcestershire sauce, cinnamon and ginger in a saucepan and heat very gently until the sugar has dissolved. Arrange the peach halves in a shallow foil tray and spoon the sugar mixture over them. Leave the peaches for 2-3 hours, turning them occasionally.Prepare the barbecue for grilling. Lightly drain the peaches and grill, over medium heat, until they are just heated through and beginning to brown.

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Granny's Squash Casserole

6 to 8 medium yellow squash
1 medium Vidalia onion, chopped fine
1 stick butter
3 large eggs, beaten
1 (10-3/4 ounce) can cream of mushroom soup
1 cup Town House cracker crumbs
1 cup grated mild cheddar cheese
Extra grated cheese, for topping

Preheat oven to 350 degrees. Wash and scrape squash, cut up, and boil until done and then mash. Add other ingredients except cheese for topping. Pour into a casserole dish and sprinkle with the extra grated cheese for the topping. Bake for 30 minutes.

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Stewed Okra and Tomatoes

2 tablespoons butter
1 shallot, minced
1 garlic clove, minced
2 tomatoes, chopped
2 cups sliced fresh okra
1/4 cup thinly sliced fresh basil
Salt and freshly ground pepper

Melt the butter in a saucepan over medium heat and add the shallot and garlic. Sweat the vegetables a few minutes until tender. Add the tomatoes and okra. Cover and simmer for 45 minutes to one hour until the tomatoes have released all their juices. Just before serving, stir in the basil. Add salt and pepper to taste. Serves 4.

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Stir-Fry - healthy and yummy

1/2 lb. lean hamburger
1/2 cup onion, chopped
1/2 cup celery, chopped
1 (10-1/2 oz. can) Cream of Mushroom soup
1/2 cup carrots, sliced
1/4 cup green pepper, chopped
2 cups water
2 cups brown rice, cooked

Brown hamburger in skillet and drain. Chop and slice all vegetables. Heat Wok or non-stick skillet and combine all ingredients except rice. Cook vegetables to the tender-crisp stage. Serve over rice. Serves from 2 to 6 hungry barbecuers looking for a healthy meal after all the holidays.

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Sweet Potatoes

2 large sweet potatoes, peeled and diced
1/2 white potato, peeled and diced
6 tablespoons maple syrup
1 teaspoon cayenne powder
1 tablespoon pure chile powder
8 tablespoons (1 stick) butter at room temperature

In a saucepan, bring the potatoes to a boil, reduce heat and simmer for 15
minutes until soft. Drain and transfer to a food processor. Add the maple syrup, cayenne and chile powder. Process for 1 minute while adding the butter a tablespoon at a time. Keep warm in a pan until ready to serve.

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Texas Chow with a low-fat kick

1 lb. of low-fat sausage, cut into bite size pieces
1 cup of your favorite thick and chunky salsa
1 cup of your favorite barbecue sauce (Texas style, of course)
1 can whole kernel corn (drained)
1 large can dark red kidney beans (drained)
1 (3 lb. can) pork and beans (drain and remove all visible fat)
1/2 cup chopped onion (a Vidalia or a Texas Sweet from the freezer is quicker)

Spray crock pot (works great) or large stove top Dutch oven container and mix all ingredients together well. Cook in crock pot on low from 3 to 6 hours. If cooking on top of stove, bring to a boil and then let simmer for about 5 minutes. Excellent choice to fix at lunch and have for the dinner meal. Serve in a pie tin to keep the Texas flair with a slab of Mexican cornbread on the side.

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Turkey and Cornbread Salad

1 cup cornbread stuffing mix
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 cup whole kernel corn, drained
1/4 cup green pepper, coarsely chopped
1/4 cup onion, finely chopped
1 jar (2 ounces) chopped pimento, drained
1/2 cup reduced-calorie cucumber or buttermilk salad dressing

In a large bowl combine 3/4 cup cornbread stuffing mix, turkey, corn, green pepper, onion, pimento and dressing. Cover and refrigerator four hours or overnight.To serve, top salad with remaining 1/4 cup stuffing mix. (Serves 4)Approximate nutrient content per serving: 294 KCAL; 24 gm protein; 10 gm fat; 26 gm carbohydrate; 728 mg sodium; 54 mg cholesterol.

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Turkey Sesame

1/2 TURKEY BREAST, bones an skinned (about 1-1/2 pounds), sliced into 1-inch thick slices.
2 teaspoons French or Italian herbs
1 teaspoon salt
1/2 teaspoon pepper
12 cup buttermilk
1 tablespoon Dijon mustard
1/2 cup plain bread crumbs
1/2 cup sesame seeds, toasted
1/4 cup Parmesan cheese
1/4 cup finely chopped parsley
4 tablespoons butter, meltedSauce:
1 cup white wine
2 teaspoons lemon juice
1/4 cup whipping cream
2 tablespoons soy sauce
1/3 cup butter.

Rub the herbs, salt and pepper on turkey breast slices. Place turkey in a plastic, self-closing bag. Mix the buttermilk and mustard together thoroughly and pour over turkey. Close bag: refrigerate 2 to 3 hours or overnight.In a shallow dish, combine bread crumbs, sesame seeds, Parmesan cheese and parsley. Remove turkey slices from marinade one at a time. Roll in bread crumbs mixture, coating well. Place slices in shallow, non-stick baking pan. Discard marinade. Drizzle slices with melted butter. Bake at 350º until golden brown, 30-40 minutes. In a saucepan, over medium heat, cook wine and lemon juice foe 6-8 minutes or until mixture is reduced by half. Whisk in whipping cream. Simmer 3-4 minutes, whisking constantly, until slightly thickened, whisk in soy sauce and butter until butter is melted. Serve turkey topped with cream and wine sauce. Serves 4-6. Note: Bone turkey breast or have butcher bone the breast.

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Aunt Ninny's Turkey Stuffed French Bread

1 lb. fresh French or Italian bread
1/4 cup butter
2 cloves garlic, minced
1 pound TURKEY SAUSAGE
1 medium chopped onion
1 cup shredded mozzarella cheese
1 egg
1/4 cup chopped parsley
1 teaspoon Dijon mustard
1 teaspoon fennel seed
1/4 teaspoon salt and pepper

Hollow out bread, removing all the white bread, leaving only the crust about
1/2 inch from edges, process the removed bread in food processor to make
bread crumbs. Melt butter and lightly sauté garlic. Pour butter-garlic on
top of bread crumbs, reserving 2 tablespoons to drizzle over loaf.In non-stick skillet, over medium hear, sauté turkey with onions about 5 minutes or until turkey changes color; drain. In a large bowl, put turkey mixture, bread crumb mixture and the remaining ingredients. Stir together well. Stuff mixture into bread shell. Brush or drizzle bread loaf only with reserved butter garlic. Wrap in foil leaving top of foil open to partially brown. Bake at 400º for 20 minutes, or until cheese is melted. Slice with serrated knife. Serves 6-8.

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Turkey Waldorf Sandwich

1 cup cooked turkey, cut into 1/2" cubes
1/2 cup celery, diced
1 small Red Delicious apple, cored and cut into small cubes
2 tablespoons walnuts, chopped
1 tablespoon reduced-calorie mayonnaise
1 tablespoon non-fat yogurt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
4 lettuce leaves
8 slices reduced-calorie raisin bread

In medium-size bowl, combine turkey, celery, apple, walnuts, mayonnaise, yogurt, nutmeg and cinnamon. Cover and refrigerate at least 1 hour or overnight to allow flavors to blend. (Note: Turkey mixture will keep up to four days in refrigerator.)To serve, arrange a lettuce leaf on a bread slice. Spoon 3/4 cup turkey mixture over lettuce leaf and top with remaining ingredients. Approximate nutrient content per serving: 240 KCAL; 15 gm protein; 7 gm fat; 31 gm carbohydrate; 233 mg sodium; 28 mg cholesterol.

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W'ham Mild Seasoning Mix

You might want to keep this on hand in larger quantities. Double or triple the recipe according to your needs. Use it as directed in recipes and to season salad dressings, sauces, gravies, vegetables, chilis, stews, and on and on.

2 tablespoons salt
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dry mustard or Willing-ham's Old Phartz Mustard Powder
1 teaspoon dark or light brown sugar
1/2 teaspoon garlic powder
Pinch of cinnamon
Pinch of Ac´cent or other flavor enhancer (optional)

In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.More instructions from John Willingham on how to use the dry rub or seasoning mix.Here's a good way to use a dry rub (seasoning mix): Lay a sheet of plastic wrap on the counter top and then put the meat on it. Rub the meat thoroughly with the mix, and when you¹re finished, simply wrap the plastic around the meat. Wrap a second sheet around the meat and refrigerate it for as long as the recipe instructs. It will marinate in its own juices wrapped tight in the plastic.

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Preparing A Pineapple For Grilling

When preparing pineapple for grilling, you need to cut pieces large enough so that they won't fall through the grill rack.Cut off 1/2 inch from the top and bottom of the pineapple, removing the leaves at the same time. Discard top and bottom.Set the flat bottom of the pineapple on the cutting board. Using a sharp knife, cut the outer 1/2 inch off the pineapple, running from the top to the bottom of the pineapple. Discard the outer portion.Cut the peeled pineapple lengthwise through the center.Cut each piece in half crosswise to yield a total of 4 equal pieces.Use a chef's knife to remove the core of each piece cutting at an angle to one side of the core and then cutting at an angle to the other side to meet the first cut, forming a V-cut. Remove core and discard.Cut each cored quarter crosswise into 1/2-inch-thick slices. Each piece should resemble half a pineapple ring.Grilled fruit makes a simple summertime dessert or can be used as an accompaniment to grilled pork, chicken, or fish. Grilling intensifies the sweetness of the fruit through caramelization.Use smaller plums, peaches, apples, and pears when grilling, since larger fruit may burn on the outside before heating through to the center. All fruit to be grilled should be ripe, but still firm. Grill delicate fruits with their skins intact, as the skins keep the fruit from falling apart on the grill.Grill over a medium-hot fire. Brush all prepared fruit lightly with vegetable oil before grilling. Fruit is done when it is marked on the exterior and just barely softened and heated through at the center.

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Using A Charcoal Grill For Indirect Cooking

Light a chimney starter: Fill the bottom section of the chimney starter with crumpled newspaper, set the starter on the bottom grate of a kettle grill, fill the main compartment with as much charcoal as directed in individual recipe, and light the newspaper.Arrange the coals in the grill: When the coals are well lit and covered with a layer of gray ash, dump them onto the charcoal grate, piling the coals up on one half of the grill and leaving the other half free of coals. If necessary, use long-handled tongs to move the briquettes into place.Complete the grill setup: Place soaked and drained wood chunks or a foil packet filled with wood chips on top of the coals. Set the top grate in position, heat briefly, then scrape the grate clean with a wire brush. You are now ready to cook over the cool part of the fire. Put the food on the grill and set the lid in place. Open the air vents as directed in individual recipes.Monitor the heat level: We like to have some idea of what the temperature is inside a kettle grill as foods cook. A grill thermometer inserted through the vents on the lid can tell you if the fire is too hot or if it is getting too cool and you need to add more charcoal. You will get different readings depending on where the lid vents and thus the thermometer are in relation to the coals. Because you want to know what the temperature is where the food is being cooked, rotate the lid so that the thermometer is close to the food. Make sure, however, that the thermometer stem does not touch the food (this can be an issue when grill-roasting big cuts, like turkey).Adjust the heat level: You can control the heat level to some extent by adjusting the vents on the lid and base of the grill. Opening the vents gives the fire more oxygen and causes the coals to burn hotter at first, but then the fire cools down more quickly as the coals peter out. Closing the vents partially (don't close the vents all the way or the fire will die) lowers the heat but keeps the coals from burning up too fast and helps the fire last longer.

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Using A Gas Grill For Indirect Cooking

Remove part or all of the cooking grate. Place a foil tray with soaked wood chips on top of the primary burner. Make sure the tray is resting securely on the burner so it will not tip. Replace the grill rack. Light all burners and cover the grill. When you see a lot of smoke (after about 20 minutes), turn off the burner (or burners) without chips and place the food over it (or them). If the chips start to flame, douse the fire with water from a squirt bottle. Cover the grill.

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Using Wood Chips On A Charcoal Grill

Place the amount of wood chips called for in the recipe in the center of an 18-inch square of heavy-duty aluminum foil. Fold in all four sides of the foil to encase the chips.Turn the foil packet over. Tear about six large holes (each the size of a quarter) through the top of the foil packet with a fork to allow smoke to escape. Place the packet, with holes facing up, directly on a pile of lit charcoal.

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Using Wood Chips On A Gas Grill

Start with a 12 by 18-inch piece of heavy-duty foil. Make a one-inch fold on one long side. Repeat three more times, then turn the fold up to create a sturdy side that measures about one inch high. Repeat the process on the other long side.With a short side facing you, fold in both corners as if wrapping a gift.Turn up the inside inch or so of each triangular fold to match the rim on the long sides of the foil trayLift the pointed end of the triangle over the rim of foil and fold down to seal. Repeat the process on the other short side.

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Protecting Wood Chips

Wood chips must be protected in some fashion before using them on a charcoal or gas grill. (Chunks need only be soaked in water for an hour or so.) To keep the chips from burning up too quickly, we devised the following strategies.On a charcoal grill, we found it best to wrap the chips in a foil packet. (There's no need to soak the chips; the foil protects them from catching fire too quickly.) On a gas grill, we found it best to place chips in an open foil tray. You can use a disposable aluminum pan or make a tray out of aluminum foil. Soak the chips in cold water for at least 15 minutes before adding them to the tray; this ensures that they smolder and don't burn out right away.

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You're gonna smoke what? A duck?
by Mike Stines

(Editor’s Note: Mike Stines, a barbecue specialist with AmeriGas Propane and formerly a professional chef, is the author of two eclectic cookbooks, “Food With An Attitude” and “Mastering The ‘Q.”)Smoke a duck? Sure, why not? The Chinese have been serving Peking Duck for more than 3,000 years and Hunan cuisine has been using smoked duck just as long. It's time you give it a try. This makes a wonderful holiday feast! Unlike most other poultry, duck fat does not render easily during smoking, so it’s best to brine the duck and steam it slightly before smoking.

What you’ll need:

Ingredients:

1 gallon cold water
1/2 cup kosher salt
1/2 cup white vinegar
1 teaspoon allspice
3 tablespoons light brown sugar
1 tablespoon onion powder
1 teaspoon ground Chipotle chile
1 tablespoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon ground Ancho chile Duck Brine
1 tablespoon pickling spices
1 teaspoon crushed black peppercorns
1 teaspoon allspice
1 teaspoon granulated garlic
1 teaspoon tarragon leaves
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme

In a medium saucepan, bring four cups of water to a boil. Add remaining ingredients, reduce heat, and simmer until salt is dissolved. Add brine solution to remaining water and cool completely.Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wings. Using kitchen shears, cut up the line of the backbone towards the neck. Turn the duck and cut straight towards the rear cavity. Remove the backbone, reserving backbone and wings for stock.

Turn the duck over and cut straight down the middle of the breast bone, giving two equal duck halves. Separate the legs from the breast by making a crescent shape cut between the leg and the breast. Score the duck skin in several areas. Place the duck quarters inside a resealable plastic bag and pour the brine over the duck. Seal the bag and brine the duck overnight in the refrigerator. The next day, rinse the duck under running cold water. Bring 2 inches of water to a boil in a large pot. Place a steamer basket into the pot and line it with the duck. Cover and turn the heat to medium low. Steam the duck for 15 minutes.

Using apple wood in a smoker or kettle-style grill, smoke the duck for 2 to 2-1/2 hours or until the internal temperature of the breast meat reaches 170° F.Smoked Duck and Andouille Gumbo

Ingredients:

1 - 4 to 5 pound duck, smoked
2 stalks celery, diced
2 tablespoons minced garlic
2 teaspoon Creole or Cajun seasoning
1 teaspoon Kosher salt
1/2 pound Andouille sausage, sliced
1/2 cup chopped scallions
1 gallon duck or chicken stock 2 yellow onions, diced
2 green or red bell peppers, diced
1 cup dark roux
2 teaspoons Worcestershire sauce
2 to 3 teaspoons Louisiana hot sauce
1 teaspoons cracked black peppercorns
1/2 cup chopped fresh parsleyDebone duck, removing as much fat as possible. Chop meat into 1/2-inch cubes.

In a stockpot, sauté one half of the onions, green peppers, and celery until wilted. Add garlic, Creole seasoning, Worcestershire, salt, hot sauce, black pepper, Andouille, roux, and duck stock; simmer for one hour. Add remaining onion, celery, and bell pepper with two cups stock or water. Simmer 30 minutes then add duck meat, scallions and parsley. Simmer until duck is warmed.Serve with steamed rice and, traditionally in Louisiana, potato salad.

by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

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Barbecue is now!!!
with Paul Kirk
(The Kansas City Baron of Barbeque)

In my travels and researching two new cookbooks for next year’s publication I came across several recipes using smoky Spanish paprika. This is a variation of hummus, minus the tahinni, this creamy dip gets an unexpected kick from the pimenton which is the Spanish smoky paprika.

SMOKY CHICKPEA DIP

1/2 pound dried chickpeas, soaked overnight and drained
1 teaspoon cumin seeds
4 large cloves garlic, smashed
3 tablespoons fresh lemon juice
1 teaspoon hot pimenton or other hot paprika
1/8 teaspoon cayenne
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon extra-virgin olive oil with lemon*
Salt and pepper to taste
2 tablespoons cilantro, minced
Grilled pita bread or bread for serving

In a medium saucepan, cover the chickpeas with 3 inches of cold water and bring to a boil. Reduce heat, cover and simmer until just tender, about 1- 1/4 hours. Drain and pat dry with a clean tea towel.Meanwhile, in a small skillet, cook the cumin seeds, shaking the pan until they are lightly toasted, about 3 minutes. Transfer to a spice or coffee grinder and let cool then grind to a fine powder. In a food processor, combine the chickpeas, garlic, lemon juice, cumin, pimenton and cayenne and pulse until finely chopped. With the machine on, add the 2 tablespoons oil and the lemon oil in a slow, steady stream and puree until the chickpea dip is very smooth. Season the dip with salt and pepper; scrape into a shallow bowl. Drizzle with oil, garnish with cilantro and serve with bread. *Bottles of lemon-flavored extra virgin olive oil ­ made by crushing olives with lemons - are available at specialty markets and some large supermarkets.

This is a very good hors d¹oeuvre when served with bread that has been brushed with olive oil and seasoned with salt and pepper and pimenton before grilling. You can use canned chickpeas in place of the dried ones, but the texture and flavor won¹t be quite as interesting.

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SUMMER BEAN SALAD

1 pound fresh green beans
1 pound fresh wax beans
1 medium red onion, sliced very thin
Lemon and egg dressing
5 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3/4 cup vegetable oil
1 tablespoon minced fresh thyme
1 finely hard-cooked egg, finely chopped

Remove the strings from the beans and place them in a large saucepan. Cover with water and bring to a boil. Boil until tender, 10 to 12 minutes. Immediately plunge into a bowl of ice water. Drain beans in a colander. Toss with onions and dressing. Cover and chill at least 3 hours to blend flavors.

For the dressing, combine all of the dressing ingredients, except the egg, in a small bowl and whisk to blend. Makes about 8 servings.

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CABBAGE and CORN SLAW

6 cups shredded and chopped green cabbage
2 cups cooked corn
1/2 cup diced red onions
1/2 cup diced sweet red pepper
1/4 cup diced green pepper
1/4 cup diced yellow pepper
2 tablespoons seeded and minced jalapeno pepper
1/3 cup sugar
1/3 cup white vinegar
2/3 cup vegetable oil
1 teaspoon celery salt
1/2 teaspoon dry mustard
1/2 teaspoon cracked black pepper

Toss cabbage, corn, onions and peppers in a large bowl. Blend the sugar, vinegar, oil, salt, mustard and pepper. Pour over cabbage mixture and toss. Cover and refrigerate several hours to blend flavors. Serves 8.

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PICNIC-STYLE POTATO SALAD

1/2 pounds red-skinned potatoes
1/2 cup diced celery
1/2 cup diced, seeded cucumbers
1/2 cup sliced green onions
1 1/4 cups Miracle Whip
1 tablespoon prepared yellow
mustard (or your favorite)
1 tablespoon sugar
1 tablespoon fresh lemon juice
1/2 cup grated sharp cheddar cheese
hard-cooked eggs, diced
1 teaspoon salt
1/2 teaspoon cracked black pepper

Cut small red potatoes in half, large ones in quarters. Place in a large saucepan and cover with water. Bring to a boil and cook until tender, about 14 to 20 minutes. Drain and chill. Toss potatoes in a large bowl with celery, cucumbers, and onions. Blend Miracle whip, mustard, sugar, lemon juice, cheese, egg, salt and pepper. Toss with potato mixture. Cover and chill at least 4 hours or over night to blend flavors. Serves 8.

Barbecued Pork, Posole, and Chile Stew

1-1/2 cup Posole (about 1/2 pound), golden, or white hominy
1-1/2 cups onions, chopped
4 cloves fresh garlic, minced
1 large ancho chile
2 quarts cold water
3 pounds barbecued pork butt, chopped
2 teaspoons sea salt
1 teaspoon coarse ground black pepper
3 medium poblano chilies

Posole and hominy are both forms of corn. Posole is dry and hominy, as most of us know it, is usually canned with hulls removed. Posole must be soaked over night in cold water so make your plans accordingly.

Add the hominy, onions and garlic to a sauce pot and cover with water. Bring to a boil, reduce heat, and simmer until the onions are soft. Add the pork and simmer.

While the onion mixture is cooking, toast the ancho chile over medium heat in a small skillet, until blistered and pliable, about two minutes per side.
Rinse the chile and discard the stem and seeds. Mince the chile and add to the onion mixture. Add water as needed.

Roast the poblano chilies over a flame until they are charred. Place them in a bowl and cover tightly with plastic wrap or lid. Let steam 5 to 10 minutes. Remove the charred skins, seeds and stems and mince. Add the poblanos to the pork mixture and season with the salt and pepper. Garnish with a lime wedge.

Here is a Cuban sauce that goes well with all kinds of pork and it’s not too bad with pulled pork.

Special MOJO Sauce With a Kick

8 cloves smoke roasted garlic cloves
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon toasted cumin, ground
1/2 teaspoon black pepper
1/2 teaspoon ground cayenne
3/4 to 1 cup olive oil

Combine the garlic, orange juice, lemon juice, salt, cumin, pepper and cayenne in a blender cup with a steel blade and process until smooth. Add the olive oil, in a steady stream, through the top of the blender and process until sauce is thick. Yields about 2 cups. Refrigerate when not using.

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It's TUR-DUC-HEN - a Turkey, a Duck, and a Chicken Rolled into One!

As a professional chef, I've prepared scores of Thanksgiving feasts from the traditional New England-style oven-roasted maple-glazed turkey to Cajun spice infused deep-fried turkey and just about everything in between. However, when I heard of Frugè CajunCrawfish.com and their Turduchen, I knew I had to try it for Thanksgiving. What's a Turduchen? It's probably one of the most unique poultry items available on the market! Originally created by Chef Paul Prudhomme and served at his K-Paul's Louisiana Kitchen restaurant in New Orleans, a Turduchen – also called a Turducken – is a deboned chicken stuffed into a deboned duck that is then stuffed into a deboned turkey! The cavities are filled with a stuffing, either cornbread or crawfish and shrimp. CajunCrawfish.com recommends preparing the Turduchen the same way as a traditional turkey – roasting it in an oven for about five hours. The yield is about 15 pounds of meat and will feed about 20 people. For this Thanksgiving's Turduchen, I decided to do things a little differently and season the Turduchen with Cajun spice and cooked it in a gas-fired grill with some aromatic apple wood smoke. To make the smoking easier, I used a smoker tray – Sam's Smoker Pro – to keep the chips from getting into the gas jets and to provide a well-smoked flavor. Because the Turduchen needs to roast at a stable 350° F temperature for a long time, a gas grill is preferred, although an off-set smoker could also be used. Adding to the Cajun theme would be a gumbo made with hickory-smoked chicken, Tasso, and Andouille served for the soup course, some roasted garlic mashed potatoes, Tennessee Gourmet™ Snappy Pepper Jelly glazed acorn squash, and some green vegetables. (Maque choux, a Cajun corn and bacon concoction, would also be an excellent side dish.) The Turduchen, from Abe's French Market Foods, Tasso ham, and Andouille sausage came via FedEx overnight in an insulated heavy-duty shipping carton along with some Louisiana rice and a jar of dark roux. When the carton was opened, the Turduchen, which is shipped frozen, and the other items were still cold and ready for the refrigerator until the culinary effort would begin a couple of days later. Although the Turduchen was ready to cook, the gumbo needed some preparation. Using a bullet or off-set smoker with hickory chunks or chips, smoke six bone-in chicken breasts, seasoned with Cajun spice, at about 225° F for 1-1/2 to 2 hours or until the chicken reaches an internal temperature of 165° F. Allow the chicken breasts to cool. Remove the meat from the bone and reserve the meat. (This is best done a day or two ahead. You only need two cups of diced chicken for the gumbo, save the rest for chicken salad or another use. The skin and bones may be used for chicken stock.)

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Chicken and Sausage Gumbo

1 pound Andouille sausage, sliced
1 tbsp. Cajun seasoning
2 cups diced smoked chicken
1/2 tsp. Worcestershire sauce
1/2 pound Tasso ham, thinly sliced
4 cloves garlic, pressed
2 tbsp. unsalted butter
2 bay leaves
1 large onion, chopped
3 quarts chicken stock
4 tbsp. dark roux
Salt and pepper
2 ribs celery, chopped 1/2 cup chopped
green onion
1 large bell pepper, diced
1/4 cup chopped fresh parsley
2 tbsp. Bellycheer Gourmet Jalapeño Pepper Sauce, divided (Either make a dark roux or use a commercial variety such as Savoie's Real Cajun™.)

In a cast iron skillet over medium heat, melt the butter. Add onion, bell pepper, celery, garlic, Cajun seasoning, one-tablespoon jalapeño sauce, and Worcestershire. Sauté until vegetables are slightly softened, about 10 minutes. Remove vegetables and deglaze the skillet with some chicken stock or white wine. In a medium stockpot, mix roux with deglazing liquid, remaining stock, and bay leaves. Bring to boil, reduce heat, and simmer for 30 minutes. Remove bay leaves. Add sautéed vegetables, smoked chicken, Tasso, and sausage. Simmer, covered and stirring occasionally, for about one hour. Add green onions and chopped parsley. Add one tablespoon jalapeno sauce and cook another 15 minutes. (Gumbo is traditionally served over rice with a side of potato salad to make a meal but because this gumbo is part of a larger meal, omit the rice and potato salad side.)

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Roasted Garlic Mashed Potatoes

2 heads garlic
4 Yukon Gold potatoes
1 tsp. olive oil
4 large Red Bliss potatoes
Kosher salt
White pepper
4 tbsp. unsalted butter
1/2 to 3/4 cup cream

Slice the tops of the heads of garlic and drizzle the cloves with some olive oil. Place the garlic on a small sheet of aluminum foil and form the foil into a pouch. Add one teaspoon of water; put the tops back on the garlic and seal the packages. Roast in a 350° F oven for one hour. Remove and allow garlic to cool. When cool, squeeze the roasted garlic into a small mixing bowl. Peel potatoes and cut into medium dice. Place potatoes in a medium saucepan and cover with cold water. Bring to boil and cook until tender, about 12 to 15 minutes. Drain potatoes and return to stovetop allowing residual water to evaporate. Add butter and mash potatoes adding cream as needed. Add roasted garlic and mix well to incorporate. Season with kosher salt and pepper to taste.

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Kingsport Acorn Squash

4 Acorn squash
4 tbsp. unsalted butter
4 tsp. clover honey
1/2 teaspoon kosher salt
3/4 tsp. cracked black pepper
1/2 cup Tennessee Gourmet™ Snappy Pepper Jelly

Using a large chef's knife, cut squash in half lengthwise. Remove seeds. Pierce the flesh with a fork, without going through skin, in several areas. Softened butter and mix with remaining ingredients in small bowl. Over a medium high grill, grill the squash, flesh side down. Cook until grill marks show, about 10 minutes. Rotate 90 degrees, and grill another 10 minutes. Turn the squash over and fill with the jelly mixture. Cook, covered, for 45 minutes to an hour or until fork tender.

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TUR-DUC-HEN

1 Turduchen
2 to 3 tbsp. Cajun seasoning
3 tbsp. olive oil
Apple wood chips

Allow two days for the Turduchen to defrost in the refrigerator. Soak the wood chips in water for 30 minutes, drain. Lightly coat the Turduchen with olive oil and season with Cajun seasoning. Pre-heat the grill to 350° F. Using a large roasting pan, roast the Turduchen, tented with aluminum foil, for five hours with the cover down, replenishing the apple wood as needed throughout the cooking process and siphoning the juices from the pan. After five hours, remove the foil and continue roasting the Turduchen for another hour, again with the cover down. The internal temperature of the Turduchen should be 180° F in the thigh and 170° F in the breast when completely cooked. The stuffing should be at least 165° F. (If the stuffing didn't reach the recommended temperature when the Turduchen is ready, remove the stuffing from the Turduchen and reheat the stuffing, covered, in a preheated 350° F oven. Remove the Turduchen from the roasting pan using heavy-duty turkey lifters and transfer it to a carving platter. Tent with aluminum foil and allow the Turduchen to rest 30 to 45 minutes before carving. Carve the Turduchen lengthwise into two halves and then slice it across the body so each slice has the three meats and stuffing. Leftovers may be frozen for up to three months.

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Cajun Seasoning

2-1/2 tbsp. sweet paprika
1 tbsp. ground cayenne pepper
2 tbsp. granulated garlic
1 tbsp. dried thyme
1 tbsp. cracked black pepper
1 tbsp. dried oregano
1 tsp. ground white pepper
1 tbsp. onion powder

Combine ingredients in a mixing bowl. This seasoning will keep, stored in a covered jar, for three months. (Editor's note: Frugé Cajun Crawfish.com is in Branch, Louisiana. Until 1996, their sales were almost exclusively wholesale to restaurants. Then came the internet and their website was born – www.cajuncrawfish.com. In addition to Turduchen, CajunCraw fish.com specializes in farm-raised crawfish, Cajun meats, shrimp, fresh fish, and Louisiana rice. Tennessee Gourmet™ Snappy Pepper Jelly is available at TNgourmetsauce.com. Bellycheer Gourmet Jalapeño Sauce is available at porkysgourmet.com.

by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

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FIRECRACKER CHICKEN
By: Buster Burgin
buster@drunkchicken.com

1 pkg. 2 Alarm Chili Mix
2 doz. dried red Chile peppers (or hotter if you can handle it.)
1/2 of 12 oz. can Budweiser
1 tsp. sugar
Finely chopped garlic
Olive oil

Covered grill or kitchen oven Beer can holder recommended

Remove the Masa/Flour from the packets of spices. Mix sugar and all other spice packets together. Wash chicken thoroughly and pat dry. Coat the chicken lightly with oil. Rub on the spice all over, and put some inside the chicken also. Add a tablespoon of spice and a tablespoon of garlic to the can. Pre-heat grill to 350°. Put can in holder. Put cavity of chicken down over beer can and press down firmly. Using a small knife, make small slits in breast, thigh, legs, and wings. Insert peppers into slits with stems (fuses) pointed out. It should look like firecrackers. Put chicken on grill, balancing well. Cook at 350° for 2 hours or until chicken is done. (Use meat thermometer. DON 'T GUESS!) Temperature must be at least 180° in breast and thigh. IMPORTANT! When done, remove from grill, cover with foil, and let sit for 15 minutes. Serve with potato salad, cornbread, and sweet ice tea. Fresh peach ice cream would be a good desert.

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Pit Stop Bratwurst

For some reason, bratwurst has become hard for people to cook. People are overthinking cooking a piece of sausage. Go figure! Here is a great way to cook a bratwurst that has that certain racing flair born straight from race tracks in the Carolinas .

1 pkg. Bratwurst
1 onion sliced
1 bell pepper sliced
1 can your favorite beer
1 Tbsp. brown sugar
1/ 2 c. barbecue sauce

Combine all ingredients in a bowl and cover. Chill for as long as possible. Cook on a hot grill with the sliced onions and bell peppers and remaining sauce in a sauce pan. Cook until bratwursts plump up. Serve on a bun or French style roll and top with your cooked onions and bell peppers. Add hot sauce if desired.

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Ultimate Tailgate Beef Kabobs

1 lb. stew cut steak
Steak sauce
Hot sauce
1 can sliced pineapple
1 lg. onion
1 bell pepper
Steak cute French fries

Marinate the steak cubes in the steak sauce, hot sauce, and juice from the pine apples as long as possible. Place the steak and remaining ingredients on the skewers. Make sure the French fries are still pretty solid. They cook faster than regular potatoes. However, if they are to thawed, they will crumble and fall off the skewer. Brush with extra marinade while cooking over high heat.

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Walnut Crusted Chicken with Orange-Bourbon Sauce

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Here’s a great way to start the New Year. I hope you are raring to go with another year of cooking adventures. Either use boneless breast or thigh work for this dish.. I prefer boneless chicken thighs as they have more flavor. Substitute ground pecans or almonds for great tasting variations. Note the chicken can be marinated in the refrigerator overnight. Allow at least two hours in the marinade.

4 boneless chicken breasts or 8 boneless thighs
1 egg, beaten
1/2 c. walnuts, ground

Serves 4

Marinade
Juice of 4 oranges
1/3 c. Whisky
1 Tbsp. fresh ginger, minced
2 cloves garlic, minced
1 tsp. toasted sesame oil
Salt & freshly ground pepper, to taste

2 c. apple wood chips (unsoaked) or an apple wood plank, soaked for an hour

Day before (or at least two hours prior to cooking):
Mix the orange juice, whisky, ginger, garlic and sesame oil. Season the chicken with salt and pepper to taste and place it in a recloseable plastic bag. Cover with the marinade, seal the bag and refrigerate overnight. Just before you’re ready to cook, dip the chicken into the egg then coat it with the ground nuts. Save the marinade.

Prepare the grill. If using Sam’s Smoker Pro, put two cups of apple wood chips in the bottom and put the Smoker Pro lid on. When the fire is hot put the Smoker Pro directly over the heat. Put the cooking grate on the grill. Put the chicken, on the grill grate directly over the Smoker Pro. Close the lid and cook for 30 minutes. If you are using a plank, put the chicken on the soaked plank. Put the plank on the cooking grate directly over the heat, close the lid and cook for 30 minutes. An instant read thermometer should read 160°. While the chicken is cooking put the marinade into a saucepan, bring it to a boil and reduce to a simmer. Simmer for 10 minutes and remove from heat. Serve the reduced marinade on the side. This dish goes well with rice.

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Carne Adovada Grilled Pork Chops

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Carne adovada (originally “adobada”) literally means marinated meats. In New Mexico that is usually cubed pork that has first been marinated in red chile sauce overnight, then slow cooked in the oven, on the stovetop or in a crock pot for several hours until soft and tender. This recipe was inspired by the carne adovada I ordered at the Ranchos Plaza Grill in Ranchos de Taos, NM. The chef uses his grandmother’s recipe for the red chile, but, I couldn’t convince him to share it. I don’t blame him. What made his version really unusual is his use of pork chops. The bright red of this dish makes it perfect for Valentine’s Day. Prepare the sauce and marinate the pork chops the day before you plan to cook them. They can marinate for up to four days. After you cover the meat, you’ll have extra sauce. You can freeze it in single serving portions. Serve this with kidney beans and rice and you’ll have a Valentine’s Day fiesta for two.

2 center cut pork chops, at least 1/2” thick
(If you can find them or get your butcher to cut them for you, try to get a T-bone with generous tenderloin.)
Salt
Freshly ground pepper

Season the chops on both sides with the salt and pepper. Put the pork chops in a one-gallon reclosable plastic bag and cover with red chile sauce.  (See recipe below.) Refrigerate or freeze the remaining sauce in a covered container or individual-sized portions.

Refrigerate the marinating pork chops overnight. Next day, prepare a hot fire. When the grill is ready, put the chops on and grill saving the marinade. Cook for four minutes. Turn and grill for four more minutes on the other side. Internal temperature should be 160°. While the chops are cooking on the grill, put the marinade into a sauce pan bring to a boil, reduce to a simmer and cook for 10 minutes. Serves 2.

Red Chile Sauce
2 lbs. dried red New Mexico chiles, cleaned of seeds and stems (these should be available at your market or you can order them onlune)
1 Tbsp. vegetable oil
2 cloves garlic, peeled and minced
1 onion, finely chopped
1 tsp. ground cumin
1 tsp. oregano
2 tsp. salt
4 cups water or chicken stock
2 Tbsp. vegetable oil
3 Tbsp. flour

In a dry sauté pan heat the chiles for one minute over medium heat, being careful not to scorch the chiles or they will be bitter. Remove them from heat. In a saucepan heat the oil over medium heat for 30 seconds. Add the onions and garlic and cook for two minutes. Add the cumin, oregano and salt and cook for another minute. Add the water or stock and the red chiles. Stir well, bring to a boil then reduce to a simmer and cook for 45 minutes. Drain the chiles, saving the liquid. Separate the seeds and stems and put the chiles in the blender with enough of the reserved liquid to blend until smooth. Set aside.

In a saucepan heat the oil over medium heat. Add the flour and whisk into the oil to make a roux. Continue to cook until the rawness is cooked out of the flour (about two minutes). Add two cups of the reserved liquid and bring to a boil, whisking vigorously to incorporate the roux into the liquid. When the mixture comes to a boil remove from the heat and stir in the red chile. Put in a container with a lid and refrigerate. It will keep for four days in the refrigerator. It will also keep in the freezer for up to three months.

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It’s Valentine’s Day: A time to think of Love and BBQ!

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

It’s Valentine’s Day and time to think of Love and BBQ!  Start off with a nice cocktail.

Peach Royale
2 Tbsp. peach nectar
2 Tbsp. peach liqueur
1 c. (about) chilled Prosecco (dry sparkling wine)

Pour 1 tablespoon peach nectar and 1 tablespoon peach liqueur into each of 2 Champagne glasses. Fill glasses with Prosecco and serve.

For your appetizer, Smoked Salmon.

Smoked Salmon with Crispy Shallots and Dilled Cream
2 Tbsp. sour cream
1 tsp. finely chopped fresh dill
1/2 tsp. fresh lemon juice
1-1/2 tsp. butter
1 Tbsp. olive oil
1 large shallot, thinly sliced crosswise (about 1/4 c.)
6 1/3” thick baguette slices cut on diagonal or 6 water crackers
1-1/2 oz. thinly sliced smoked salmon, halved lengthwise

Whisk sour cream, finely chopped fresh dill, and lemon in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Dilled cream can be made 8 hours ahead. Chill. Re-whisk before using.

Melt butter with olive oil in small skillet over medium-high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and sauté until golden brown, 3 to 4 minutes. Transfer sautéed shallots to paper towels to drain completely (shallot pieces will crisp as they cool). DO AHEAD: Crispy shallots can be made up to 2 hours ahead. Let stand at room temperature.

Arrange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices atop, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.

For the entrée, one of my favorites, Grilled Duck breast.

Spice Rubbed Grilled Duck Breast
1 c. orange juice
1/2 pint blackberries
1 tsp. dry mustard
2 tsp. sweet paprika
1/2 tsp. chili de arbol
1/4 tsp. ground cinnamon
1/4 tsp. five-spice powder
1/4 tsp. ground coriander
2 duck breasts, scored
Salt and freshly ground black pepper
Canola oil
Ripe peaches, halved and pitted
8 oz. goat cheese, softened, cut into pieces
2 c. baby arugula
1/2 c. coarsely chopped pecans, toasted

Heat grill to medium.
Put orange juice in a medium saucepan and cook until reduced by half. Add the blackberries and cook for 2 minutes. Strain the mixture into a bowl. Place the blackberries in another bowl and set aside.

Mix together all the spices and rub the skin side of the duck with some of the rub. Season breasts with salt and drizzle with oil. Grill, rub side down until a crust forms, 3 to 4 minutes. Turn the breasts over and continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so. Transfer to a large platter.

Of course, you need to decide on a vegetable and salad, but now for dessert.

Zabaglione is light, foamy custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving.

Sliced Strawberries with Grand Marnier Zabaglione
1 lb. strawberries, hulled, thinly sliced (about 2 1/2 c. sliced)
3 large egg yolks
3 Tbsp. Grand Marnier or Triple Sec
2 Tbsp. water
1-1/2 Tbsp. sugar
1 Tbsp. crème fraîche or sour cream
2 fresh mint sprigs (for garnish)

Divide strawberries between 2 bowls or large wineglasses. Whisk egg yolks, Grand Marnier, 2 Tbsp. water, and sugar in medium metal bowl. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture becomes thick and foamy, 2 to 3 minutes. Remove from heat; whisk 1 minute longer. Whisk in crème fraîche. Spoon warm zabaglione over strawberries. Garnish with mint sprigs. Serve immediately.

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Easy Citrus Pork Chops

Here is a recipe from Dan. I met Dan at a USAR Hooters Procup race. Dan says when he tailgates, “The simpler, the better!” However, he stresses, “Don't skimp on the flavor.” 4 pork chops
1 small can crushed pineapple
1 c. orange juice
Dash of ginger
Salt and pepper

Place your chops in a shallow baking pan and top with the pineapple and orange juice. Bake in a 325° oven, or covered grill for about 1 hour. Sprinkle with salt and pepper before serving.

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Texas Style Barbecue Sauce

1 bottle Worcestershire sauce
1 beer
1/2 c. ketchup
1/2 c. apple cider vinegar
1/2 c. minced onion
1/4 c. minced jalapeno pepper
3 Tbsp. lemon juice
3 Tbsp. brown sugar
2 Tbsp. minced garlic
1 stick melted butter

Combine all of the ingredients in a sauce pan and bring to a boil. Reduce heat and simmer.

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Pineapple Hot Wings
By Kell Phelps
NBBQN Publisher

A few weeks back I had the opportunity to taste some really good wings and they were pretty easy to make as well. The best part of this recipe is how easy they are to make.

Take one pound of chicken wings and cut up into pieces. Put a light coat of the all-purpose Red Rub on them and put on the grill. Make sure and cook these using an indirect method (not directly over the fire). After wings have cooked for about 30 minutes, baste the wings thoroughly with Pineapple Habanero Pepper Jelly (available from Texas Pepper Jelly ­ www.texaspepperjelly.com). Cook to an internal temperature of 170° and serve! These will also serve as great appetizers!

All-Purpose Red Rub
1/2 c. paprika
1/2 c. kosher salt
1/2 c. light brown sugar
1/2 c. granulated garlic
6 Tbsp. granulated onion
DUMP all the ingredients into a bowl and rub them together with your hands.
Store in a plastic or glass container until ready to use. Makes 2-3/4 cups.

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Kent’s Famous Root Beer Chicken
By Kell Phelps

6-8 chicken leg quarters
2 liter bottle root beer
5 cloves garlic, minced
1 small onion, chopped
Dash salt & pepper
1 Tbsp. brown sugar

Place the chicken quarters in a pan or bowl large enough to hold them. Pour root beer over chicken. (I usually use about 3/4 of the bottle.) Add garlic and onion; cover with cling wrap. Place in the fridge overnight, and place on the smoker the next day (reserve the marinade). (You can also use a grill with high, direct heat.) As you are smoking the chicken, pour the root beer marinade in a saucepan. Add a dash of salt and pepper and add 1 tablespoon brown sugar. Boil it down for about 30 minutes and use as a baste on the chicken.

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Raspberry Chipotle Glazed Crown Roast of Lamb
By Steve Collins

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

Raspberry Chipotle Glazed Crown Roast of Lamb
One of the things I really like about the holidays is the chance to use special cuts of meat that might be too expensive at other times of the year. One of my favorites is rack of lamb. An eight-chop rack serves two people. A crown roast is two racks with the bones “frenched” (bones trimmed down to the main meat of the rack), and formed into a circle, tied at the points where the two racks meet. The two half-circles form the crown. Many butchers are happy to French the bones and tie the racks together for you. If not, it’s easy to do.
The crown roast can either be planked or cooked on Sam’s Smoker Pro. You can use a maple plank or the Smoker Pro, using pecan or hickory wood chips. I use my Smoker Pro.

Glaze
1/4 c. Chambord raspberry liqueur or brandy
1/2 pint fresh raspberries
1 Tbsp. chipotle from chipotle in adobo sauce, chopped

Stuffing
1/4 lb. ground lamb
1 Tbsp. fresh sage, minced
1 package fresh, chard, stems removed
1 Tbsp. olive oil
3 Tbsp. shallot, finely diced
1 tsp. ground cumin
Salt
Freshly ground black pepper
1/4 c. red wine
1/4 c. pecans, coarsely chopped
1/4 c. bread crumbs

1 crown of lamb roast (2 racks of rib chops, frenched and tied into a circle)
Olive oil
Sea salt
Freshly ground black pepper

Maple soaked for at least an hour or 3 cups of wood chips for the Smoker Pro

Prepare the grill. Make the glaze by bringing the raspberries and liqueur to a boil in a small saucepan. Watch carefully to make sure that the liquor does not come in contact with the flame or it will ignite. Reduce the heat and simmer until the raspberries liquefy, about five minutes. Stir frequently. Add the chipotle, mix thoroughly and set aside.

Brown the ground lamb in a sauté pan over medium heat. Put the browned lamb in a bowl, add the sage and set aside. Add the chard to the pan and cook for two minutes to wilt the leaves. Remove the chard and chop coarsely. Set the chard aside. Put the olive oil in the pan, add the shallots and cook for three minutes over medium heat; season with cumin, salt and pepper. Add the wine to the shallots and simmer for five minutes. Return the lamb and chard to the pan and add pecans and enough breadcrumbs to hold the mixture together. Set aside.

For Smoker Pro: set the prepared crown roast on a cookie sheet. Rub both the inside and outside with olive oil and season with salt and pepper. Fill the center of the crown roast with the stuffing. Cover the outside of the roast with the glaze. Fill the Smoker Pro with wood chips, put the lid on it and put it on the hottest part of the fire. Put the cooking grate over the Smoker Pro, set the cookie sheet with the roast on the grate directly over the Smoker Pro. Close the lid on the grill.

For planking: put the roast on the plank. Rub both the inside and outside with olive oil and season with salt and pepper. Fill the center of the crown roast with the stuffing. Cover the outside of the roast with the glaze Put the plank on the grill, directly over the heat and close the grill lid.

With both methods, check the meat with instant read thermometer inserted into the thickest part of the meat after 35 minutes of cooking. For rare the thermometer should read 135º, medium rare 140° and well-done 160°. Cook longer as needed.

Serve with garlic mashed sweet potatoes and your favorite holiday vegetable. Serves 4.

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‘Top Drawer’ Super Bowl & Tailgate Party Pleasers