National Barbecue News

By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.netChicken wings are an ideal food to take tailgating because they are inexpensive and are great for a party. Guests love them.

Included here are recipes for wings with an ancho rub and a five-spice powder rub. Coat the wings generously with the rub and refrigerate overnight in a zippered plastic bag. Or, if you are adventurous, try your own rub. Try the Lime Dipping Sauce recipe included here or use your personal favorite. Add some green chili potato salad (recipe below) and you¹re good to go.

A few months ago, I reviewed a product called the Rocket Roaster. This is a perfect addition to your tailgate parties. Just light the coals, get them going, then load the Roaster. Chicken wings take 45 minutes to an hour to cook. While they are cooking, you can set up the rest of the food and relax with your favorite beverage.

Put the chicken wings which have been marinating in the rub into three (or more) nine-inch round disposable aluminum pans stacked on top of each other in the wire basket that comes with the roaster. Arrange hot coals in the top and around the side as per manufacturer¹s instructions. (I usually start the coals using a chimney starter, then transfer to the Rocket Roaster.) Take the wings out after 45 minutes to an hour (160° internal temperature) and serve.

If you don¹t have a Rocket Roaster, you can cook the wings on a gas or charcoal grill. Prepare the wings as directed below. Prepare your grill (gas or charcoal at medium heat) and cook the wings for eight minutes on a side (to an internal temperature of 160°).

Chicken Wings with Ancho Rub
2 lbs. chicken wings, divided into segments and tips discarded (or cook whole)
4 ancho chilies (dried chilies found in the Mexican aisle of most supermarkets)
1 dry chipotle pepper
2 Tbsp. cumin seed
1 Tbsp. coriander seed
1 tsp. saltPrepare rub in advance. Remove stems and seeds of chili peppers. Break into pieces and put in a dry sauté pan. Heat for five minutes over medium heat. Add cumin and coriander seeds and heat for another minute. Transfer ingredients to a spice grinder along with salt and grind well. Put the prepared chicken wings into a zippered plastic bag, add the rub, and shake to coat all surfaces well. Refrigerate overnight. (Cooking directions above.)Chicken Wings with Five-Spice Rub
2 lbs. chicken wings, divided into segments and tips discarded (or cook whole)
2 Tbsp. cinnamon
2 Tbsp. cloves
2 Tbsp. fennel seed
2 Tbsp. star anise
2 Tbsp. black pepperPut all ingredients in a spice grinder and grind well. Put the prepared chicken wings into a zippered plastic bag, add the rub, and shake to coat all surfaces well. Refrigerate overnight.Lime Dipping Sauce
2 cloves garlic, minced
Juice of three limes
2 Tbsp. fresh cilantro leaves, finely chopped
1 Tbsp. toasted sesame oil
2 Tbsp. tahini (sesame paste)
Red pepper flakes, to tasteMix all ingredients well.Green Chili Potato Salad
2 lbs. potatoes, new red or Yukon Gold, well washed
1/2 c. mayonnaise
2 scallions, chopped
2 Tbsp. fresh cilantro, chopped
4 Tbsp. roasted green chilies, coarsely chopped
Salt and freshly ground pepper, to taste

Bring a large pot of water to a boil and cook the potatoes until fork tender. Drain the potatoes and plunge into ice water to stop the cooking. Fold in remaining ingredients and season to taste with salt and pepper.
If you have questions or comments about the recipes, e-mail me at steve@thehomechef.net, or check out my website at www.thehomechef.net.

OK folks - if you like garlic, you are going to love this recipe. This month we are going to do Greek chicken, the dish that garlic was invented for! The Mediterranean Isles have given us great flavors and foods for thousands of years, There are two popular spices available that you should consider - Cavender's has been around for a while, and Zeus is becoming a favorite. Use them as you would any regular spice. And with a side dish of Macaroni Salad, you will be pleased! ZORBA THE GREEK CHICKENS - One 3 1/2 - 4 pound chicken - 1/2 of 12 oz. can of Budweiser - 1 6 oz pkg of Greek spice - Finely chopped garlic - 1 tablespoon of sugar - Olive oil - Covered grill or kitchen oven - Beer can holder recommended Mix sugar with spice. Sugar will give the chicken a more golden look when cooked. 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 300 degrees - Put can in holder - Put cavity of chicken down over beer can and press down firmly - Put chicken on grill - balance well - Cook at 300 degrees for 2 hours or until chicken is done - use meat thermometer - DON'T GUESS! - Temp must be at least 180 degrees in breast and thigh. IMPORTANT! - When done, remove from grill, cover with foil, let sit for 15,minutes - Serve with Macaroni salad, cornbread, and sweet ice tea. ALWAYS BE AWARE OF FOOD SAFETY, AND BE CAREFUL WHEN PLAYING WITH FIRE. Critiques, suggestions, and better ways to do it are always welcome.. You have a favorite? Send it to me. Happy Roostin! buster@drunkchicken.com

Spanky's Brunswick Stew Sauce: 1 stick butter
3 1/2 cups ketchup
1/2 cup French's® yellow mustard
1/2 cup white vinegar
1 tablespoon chopped garlic
2 teaspoons cracked black pepper
1 teaspoon crushed red pepper flakes
1/4 cup Liquid Smoke®
1/4 cup Worcestershire sauce
1/4 cup Crystal® hot sauce or 2 tablespoons Tabasco®
1 tablespoon lemon juice
1/2 cup dark brown sugar In a 2 1/2 quart saucepan over low heat melt butter and add ketchup, mustard, and vinegar. Blend until smooth, and then add chopped garlic, pepper, red pepper, Liquid Smoke, Worcestershire sauce, hot sauce, and lemon juice. Blend until smooth then add brown sugar. Stirring constantly, increase heat to simmer and cook for 10 minutes. Do not allow sauce to boil. (This makes seven cups of sauce that may be frozen for future use.) For the stew: 1 stick butter
3 cups diced potatoes
1 cup diced onion
2 (14 1/2-ounce) cans
chicken broth
1 pound baked chicken, diced (dark and white meat)
10 ounces smoked pork, diced
1 (8 1/2-ounce) can early peas
2 (14 1/2-ounce) cans stewed
tomatoes (chopped, reserve liquid)
1/4 cup prepared sauce (see above)
1 (16-ounce) can baby
lima beans
1/4 cup Liquid Smoke®
1 (14-ounce) can cream corn In a two-gallon pot, melt butter and add potatoes, onion, chicken broth, chicken, and pork. Bring to a rolling boil and cook until potatoes are nearly done. Then add peas, tomatoes, tomato liquid, prepared sauce, beans, Liquid Smoke®, and cream corn. Reduce heat and simmer for two hours. (Yields one gallon)

Georgia-Style Brunswick Stew 1 (3-pound) fryer
1 pound lean pork
1 pound lean beef
Salt
Black pepper
3 medium onions, chopped
4 (16-ounce) cans tomatoes
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 tablespoon hot sauce
2 bay leaves
1 1/2 cups chili sauce
1/2 teaspoon dry mustard
4 tablespoons butter
3 tablespoons white vinegar
2 (16-ounce) cans butter beans
2 (15-ounce) cans whole kernel corn
1 (15-ounce) can sweet peas
3 medium potatoes, peeled and diced
1 (16-ounce) bag frozen sliced okra Combine chicken, pork and beef in a large, heavy pot (a large cast iron pot works best). Season with salt and pepper. Add onions and cover with water. Cook slowly for several hours until meat falls from the bone. Remove from heat. Using a slotted spoon, remove meat from pot reserving stock. Allow meat to cool and tear meat into shreds and return to stock. Add tomatoes, Worcestershire sauce, ketchup, hot sauce, bay leaves, chili sauce, dry mustard, and butter. Cook one hour, stirring occasionally. Add vinegar, butter beans, corn, peas, potatoes, and okra. Simmer until thick, about one hour. And yet another variation is offered at Spanky's Seafood Grill & Bar on St. Simon Island , Georgia. Their �world famous� Brunswick Stew is a bit more complicated but extremely tasty. (The recipe is reprinted with permission.)
by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

Virginia-Style Brunswick Stew 1 pound cut up chicken pieces
1/2 pound lean ham, diced
1 large yellow onion, chopped
4 large tomatoes, diced
2 cups lima beans
4 large potatoes, peeled & diced
1 cup fresh corn kernels
1 tablespoon salt
1/2 teaspoon black pepper
1 small red chile pepper
2 1/2 tablespoons butter Put chicken in large stockpot with onion and ham. Add three quarts of water. Bring to boil, reduce heat, and simmer for two hours. Add tomatoes, lima beans, potatoes, corn, salt, black pepper, and chile pepper. Cover pot and simmer gently for another hour, stirring frequently. Add butter and serve.

Smoked Corn Chowder with Leeks 6 ears fresh corn
3 tablespoons unsalted butter
3 cups minced leeks, white part only
1 1/2 pounds Yukon Gold potatoes, diced
2 stalks celery, minced
1/2 pound Andouille sausage, diced
5 cups chicken stock
2 sprigs fresh thyme
2 bay leaves
2 sprigs fresh parsley
Kosher salt
Cracked black pepper
1 cup heavy cream Carefully peel back the corn husks and remove silk. Soak corn ears in cold water for at least one hour. Drain and fold husks back over ears, securing with kitchen twine. Smoke corn at 225° F. over hickory or mesquite for one to 1 1/2 hours. Remove corn from smoker and remove kernels from ears, reserving kernels and any liquid. Using a camp stove or the top of a smoker box, melt butter in a large Dutch oven over medium heat. Add leeks, potatoes, celery, and Andouille; cover and cook until leeks and celery soften, about 10 minutes. Add stock and herbs; season to taste with salt and pepper. Bring to a simmer; cover and cook for 20 minutes or until potatoes are barely tender. Add corn and cook five minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves before serving. Much like the controversy surrounding barbecue sauces, Brunswick Stew has a combination of ingredients depending on where it's prepared. There is also considerable debate as to its origin with Brunswick , Georgia , Brunswick , North Carolina , and Brunswick County , Virginia , all claiming ownership. Food historians, and the Virginia General Assembly, tend to agree Brunswick Stew got its name for Brunswick County , Virginia , in 1828 when a member of the state legislature, Dr. Creed Haskins, asked his camp cook to prepare a squirrel stew for a number of friends on a hunting expedition. Today, most of the Virginia-based recipes use chicken or rabbit instead of squirrel meat. Georgia recipes have pork and beef along with the chicken and sometimes include vinegar and other spicy ingredients.
by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

Nashville Spicy Baked Beans 2 tablespoons unsalted butter
1 medium onion, diced
1/2 pound ground chuck
2 (16-ounce) cans Bush's Barbecue baked beans
1/2 cup Tennessee Gourmet�
Apple & Spice Sneaky Hot Sauce
Hickory chips, soaked in water for two hours
Preheat smoker or grill to 350° F. In a medium sauté pan over medium heat, cook onion in butter until softened. Add hamburger and cook completely. Remove hamburger and onion with a slotted spoon and drain well. In a large cast iron Dutch oven, combine hamburger, onion, baked beans, and Tennessee Gour-met� sauce, stir to combine. Smoke over hickory wood, stirring often, 45 minutes or until hot and bubbly.
by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

Cajun Macaroni & Cheese 2 cups uncooked elbow macaroni
4 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 yellow onion, finely chopped
1/2 teaspoon dried mustard
1/2 teaspoon cracked black pepper
1 tablespoon Cajun seasoning
2 1/2 cups milk
2 cups diced Andouille sausage
1 cup shredded sharp Cheddar cheese
1/2 cup dry bread crumbs seasoned with 1 teaspoon Cajun seasoning Cook macaroni according to package directions; drain and set aside. In a medium saucepan over medium heat, melt one tablespoon of butter and cook onion until softened, about four minutes. Add remaining butter. When melted, add flour forming a roux. Add salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil and cook, stirring constantly, until mixture has thickened, about two minutes. Add cheese and stir until melted. Remove from heat. Combine mixture with Andouille, Cajun seasoning, and macaroni in a large buttered casserole dish. Sprinkle seasoned bread crumbs over casserole and cook at 350° F. for 30 minutes or until golden brown.
by Mike Stines
Author, "Mastering Barbecue"
(Ten Speed Press, 2005)
bbqChef@comcast.net

CLASSIC DRUNK CHICKEN One 3 1/2 - 4 pound whole chicken
1/2 of 12 oz. can of Budweiser
Legg's BBQ Rib Rub
Finely chopped Garlic
Olive oil
Covered grill or kitchen oven
Beer can holder recommended Pre-heat grill to 300 degrees. Wash chicken inside and out, pat dry with paper towel, add a tablespoon of garlic and another of rub in the can, and place the can in the holder. Coat chicken lightly with oil, rub on an even coating of spices and put cavity of chicken down over the beer can and press down firmly. Put the chicken on the grill and balance evenly, cook at 300º for two hours or until chicken is done. Use a meat thermometer � DON'T GUESS! Temperature must be at least 180º degrees in breast and thigh. IMPORTANT! - When done, remove from grill, cover with foil, and let sit for 15 minutes. Serve with light bread, potato salad, and sweet iced tea. DRUNK CHICKEN GRAVY 6 oz. Budweiser
One tablespoon chopped garlic
One tablespoon spice used above Combine ingredients in sauce pan, then reduce heat, cooking until sauce thickens. Season to your taste. Use for dipping sauce, or make lots and use for basting the chicken. Works for any recipe � use same spices used in you recipe. If cooking multiple chickens, make sure they all weigh the same, so the cooking times will be the same. You can substitute vegetable oil for olive oil, and use any spice you like. Also, most any liquid will work in the can, even water. Experiment! Try some of these: - Lemon pepper and white wine
- Rosemary, sage and apple juice
- Pineapple marinade and beer
- Mesquite rub and beer If cooking in the oven, use a drip pan with about 1 inch of water in the pan. This keeps the grease from popping, and keeps the oven clean. And, since there is no smoke, the spices used on the bird really come through!

1 lip-on Rib-Eye (9 to 12 pounds)
1/2 cup Balsamic Vinegar
1 to 2 tablespoons kosher salt
1 tablespoon dried chopped garlic
1 tablespoon coarse or cracked black pepper
1 tablespoon dried rosemary, crushed

Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230ºF to 250ºF for about 4 hours or until it reaches an internal temperature of 140ºF for medium rare or longer if desired. Slice to order and enjoy. Here is another very popular recipe for the holidays, but this one has a few different twists with the nuts and the topping.

3-1/2 cups sifted flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup pecans
4 large eggs
1-1/2 cups canned pumpkin
1 cup unsalted butter
2/3 cup water

TOPPING
2 tablespoons melted butter
2 tablespoons sugar
1 teaspoon cinnamon
Sift dry ingredients into large mixer bowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in two greased 9x5x3-inch pans in preheated 350F degree oven for one hour. Cool 5 minutes. Remove from pans and cool on wire rack. Combine the sugar and cinnamon and blend well. While warm brush with melted butter, sprinkle with cinnamon-sugar.
Yield: Two loaves.

4 lbs. ribs
1/3 c. prepared mustard (I just use regular yellow mustard)
1 T. sugar
2 T. lemon juice
1 t. salt
1/2 t. pepper
2 cloves of crushed garlic
4 medium onions, sliced
Place buffalo ribs in shallow baking dish. Mix mustard, sugar, lemon juice, salt, pepper, and garlic; pour over the ribs. Top with onions. Cover and refrigerate, turning ribs occasionally, for 4 to 24 hours.

Place ribs with marinade and onions in Dutch oven or any other oven proof baking dish, and cook at 350 degrees for about 2 hours. Check for tenderness. Cook longer, if necessary, for 10-minute intervals until the ribs are tender.

*Another way I have used this same recipe is to just put it all in a crock pot and cook for 8-10 hours on low. *Instead of the mustard marinade, use your favorite BBQ sauce and spice it up with onions and garlic. There are many different marinades on the market right now that are really good. Have fun experimenting! Enjoy!

2 lb. Pork tenderloin, well trimmed
Brine:
1/4 Cup salt
1/4 Cup sugar
1 Qt water
Glaze:
1 clove garlic, minced
1 TBS fresh ginger, peeled and minced
1/2 Cup orange marmalade
1 TBS fresh rosemary, finely choppedPrepare pork tenderloin by trimming the silverskin and excess fat. Mix brine ingredients usin water hot enough to dissolve the sugar and salt. Cool and place in a recloseable plastic bag with the pork tenderloin. Refrigerate for 1? hours. Preheat grill or prepare a good bed of coals. Remove tenderloin from brine and pat dry. Mix glaze ingredients. Coat tenderloins thoroughly with glaze and cook over high for 7 minutes. Turn, baste again with glaze and cook for 7 minutes. (A thermometer inserted in the thickest part of the meat should read 155° to 160°)Smoked Red Onion ConfitThis can be made a day or two in advance and kept covered and refrigerated.
2 LB red onions, peeled and quartered
1/4 Cup red wine vinegar
1/4 Cup red wine
1/4 Cup brown sugarPrepare a bed of coals in the smoker. Soak a couple of handfuls of hickory or apple chips for at least 20 minutes. Set up the smoker. Put the onions on the grill and smoke for an hour. Use a grill basket or grill wok to make sure the onions don’t fall through the grate. Meanwhile, heat the wine vinegar in a saucepan over medium heat. Stir in the brown sugar and thoroughly dissolve. Set aside until onions are smoked. When onions are ready, put them in a food processor with the wine, vinegar and sugar mixture. Pulse until you have a marmalade texture. These will keep for several days, covered and refrigerated.

Pineapple-Grits PieMarsha Russell, a.k.a. Late Night Whisky Smokers
cooked in Grits Contest in Dillard, Ga.

2 Cups water
1/2 Cup uncooked quick-cooking grits
1/2 teaspoon salt
1 (8-ounce) can crushed pineapple, drained
1/2 (8 ounce) package cream cheese
3 large eggs
1 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
2 (9-inch) graham cracker crustsBring water to a boil: add grits and salt, and return to a boil. Cover, reduce heat to low, and cook five minutes, stirring occasionally. Remove from heat. Combine grits, pineapple, and cream cheese in container of an electric blender: process until smooth. Add eggs, one at a time. Add sugar, milk and vanilla; process until smooth. Pour into crusts. Bake at 300 degrees for 1 hour or until mixture is set.You can also use stone ground grits (cook for 25 minutes) and fresh pineapple. To remove some of the bits of corn meal, you might want to sift the grits first.

1/2 cup paprika
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup granulated garlic
6 tablespoons granulated onionDUMP all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass container til ready to use. Makes 2-3/4 cups.Rubbin' spices into meat is the essential first step to great barbecue. This is a good started rub, but feel free to personalize it. Add some of your favorite herbs or pulverized dried smoked chiles. Just make sure you keep the sweet, savory, and spicy flavors in balance.

2 chickens (3-1/2 to 4 pounds each)
3 tablespoons Basic Barbecue Rub (shown in book) or your favorite commercial brand
1-1/2 cups Basic Barbecue Mop Sauce (recipe below)
2 cups Basic Barbecue Sauce (recipe below)Remove the packets of giblets in the body cavities of the chickens and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Cut the chickens in half as shows in Preparing the Chicken, Steps 1 through 5 on pages 226 and 227. Arrange the chicken halves in a baking dish and sprinkle on both sides with the rub. Pat the rub onto the chicken with your fingertips. Let the chickens sit in the refrigerator, covered, for as little as 15 minutes or as long as 4 hours; the longer they stand, the richer the flavor will be.Set up the grill for direct grilling (see page 10 in the book for charcoal or page 16 for gas) and preheat to medium. When ready to cook, brush and oil the grill grate. Arrange the chicken halves on the hot grate, all facing in the same direction, skin-side down. Baste the birds with mop sauce every 5 minutes or so. It¹s likely the melting fat from the skin will cause flare-ups. Move the chicken halves away from the flames to keep them from burning.After 10 to 12 minutes, the skin side of the chickens should be crisp and golden brown. Turn the chicken halves, apply more mop sauce, and grill the bone side of the chickens the same way. Again, keep the chickens moving to prevent flare-ups. If the birds start to burn, move them to a cooler section of the grill.Set aside 1 cup of barbecue sauce for serving. After the chickens have
grilled about 8 minutes on the second side, brush the skin side with
barbecue sauce and turn the halves. Grill for 2 minutes to sizzle the sauce, then brush the bone side with sauce and turn the chickens again. Grill another couple of minutes before removing the chickens. The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone) registers about 180º F.Transfer the chicken halves to plates or a platter and let rest for 3 minutes before serving with the reserved sauce. Using the Indirect Method You can also grill chicken halves using the indirect method. In this case, arrange the chicken pieces on the grate skin-side up. Indirect grill for 40 to 50 minutes, mopping the chickens often. Brush the barbecue sauce on the birds at the end. It is not necessary to turn the chicken halves. Indirect grilling is safer and more predictable (it's virtually impossible to burn an indirect grilled chicken if you follow the proper cooking time). But it lacks the theatrics of direct grilling and should be avoided at a cookout where you want to show off. No guts, no glory.

2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared mustard
1 tablespoon Tabasco sauce
1 tablespoon of your favorite barbecue rub
2 teaspoons liquid smoke
1/2 teaspoon black pepperCombine all the ingredients in a nonreactive saucepan and bring slowly to a boil over medium-high heat. Reduce the heat to medium and gently simmer the sauce until dark, think, and richly flavored, 10 to 15 minutes. Transfer the sauce to clean, or even sterile, jars and store in the refrigerator. It will keep for several months.

2 cups distilled white vinegar
1 tablespoon coarse salt
1 teaspoon black pepper, or more to taste
1 teaspoon hot red pepper flakes, or more to taste
1 small onion, thinly sliced
1 jalapeño pepper, thinly slicedPlace the vinegar, salt, black pepper, and hot pepper flakes in a nonreactive bowl and whisk until the salt dissolves. Stir in the onion and jalapeño. Taste for seasoning, adding black pepper or hot pepper flakes as necessary. Brush on grilled chicken or pork once the outside is cooked. The mop sauce can be made several hours in advance but use it the same day.

2 envelopes of unflavored gelatin
1/2 cup cold water
1 cup water
1 cup apple juice
2 Tablespoons lemon juice
3 Tablespoons chopped onion
1 cup shredded cabbage
1 cup diced celery
3 Tablespoons chopped pimento
3 Tablespoons chopped green pepperSoften unflavored gelatin in 1/2 cup cold water. Add 1 cup water. Heat to boiling, cool slightly and add apple juice and lemon juice. Continue cooling until mixture starts to thicken. Fold in onions, cabbage, celery, pimento and green pepper. Pour into a 1 quart mold and chill until set. When six can eat with less than 50 calories - it's a winner!

2 bunches broccoli, chopped
1 cup peanuts or pecans
1 cup raisins, dark or light (combination is good)
1/2 red onion, chopped
1 cup white grapes, sliced in halvesMix all of the above ingredients in a large bowl with 4-5 slices of bacon
cooked to the crumbling stage.Mix the items below and add to above mixture:
1/3 cup Red Wine Vinegar
1/4 cup sugar
1 cup mayonnaise (or less)

Garlic bread, Italian style. Serve this simple grilled bread as an accompaniment to meals or use as part of an hors d'oeuvre spread with cheese, meats, and vegetables.3 tablespoons extra-virgin olive oil
Salt and ground black pepper
12 by 5-inch loaf country bread, sliced crosswise into 1-inch-thick pieces,
ends removed
1 large garlic clove, peeled Mix the oil and salt and pepper to taste together in a small bowl. Set aside.Grill the bread over a medium fire, turning once, until golden brown on both sides, 1 to 1-1/2 minutes.Place the toast slices on a large platter, rub the garlic over the tops, brush with the seasoned oil, and serve immediately

I've got another great Paul Kirk recipe for sauce to share just because we have so many folks looking for a good mustard sauce, and this is great to use as is or for a start to something you believe to be more spectacular. After all, every palate has its sensitive areas.As more people travel around the United States and try more barbecue from its regions, many tell me they find a great satisfaction in the mustard based sauces but just don¹t know where to start! Try this. Makes about 2 cups.2 tablespoons vegetable oil
1/2 cup minced onions
1 cup prepared yellow mustard
1/2 cup fresh lemon juice
1/4 cup brown sugar, packed
1/4 cup white vinegar
1 teaspoon celery seeds
1 teaspoon saltHeat the oil in a medium-size nonactive saucepan over medium heat. Add the onions and sauté until translucent, about 3 to 4 minutes. Add the rest of the ingredients, and blend them well. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes, stirring occasionally.This sauce will keep for several weeks in an airtight jar in the refrigerator.
How to use it: Mustard-based sauces hail from pork country, so pork is what I'd use this on first. Try it as a finishing sauce for pork shoulder, painted on about 30 minutes before the end of the cooking time. Or, try it on a pulled pork sandwich.

8 chicken quarters (leg and thigh, breast and wing, or a combination of both)
2/3 cup olive oil
7 tablespoons All-Purpose Red Rub (link)
2 cups Mutha Sauce (link)PREP the chicken by breaking the joint between the leg and thigh, and trim away any backbone attached to the thigh. Tuck the wing tip under the spot where the wing joins the breast. Mi up the oil and All-Purpose Red Rub, and massage it into the chicken pieces. On the breast pieces you can even lift up the skin and massage the rub right into the flesh. Cover and refrigerate the chicken til you're ready to grill it.BUILD a medium coal bed in your grill. It should register 325º to 350º with the lid down. Open the lid and position the rack as high above the coals as possible. (This keeps the skin from getting too charred before the chicken is cooked through.) Arrange the chicken pieces, skin side up, directly over the coals. Close the lid and cook for 25 to 30 minutes; then give the chicken a flip, skin side down and cook, covered, for 20 minutes more, or til it has an internal temperature of 160º to 165º. Check the chicken, and push the pieces that look the most cooked to the cooler edge of the grill. Keep cooking the thicker pieces, moving them to the hotter spots on the grill til they reach the same amount of doneness.FLIP all the pieces skin side up and slather on the Mutha Sauce. Close the lid of the grill and cook for 10 to 15 minutes more to glaze the chicken. Serve with more Mutha Sauce for ladling. Feeds 4 to 6.

Serves 4
2 large firm tomatoes
3 Tbsp. fresh white bread crumbs
2 Tbsp. finely chopped fresh parsley
1 small garlic clove, crushed
1 oz. grated cheese, e.g. cheddar, mozzarella, etc.
2 Tbsp. soft butter
A pinch of dried basilPrepare the barbecue for grilling. Cut the tomatoes in half lengthways and scrape out the seeds using a teaspoon. Combine the remaining ingredients and lightly pack the mixture into the tomato cavities. Place the tomato halves, cut side up, on the grill and cook, over medium heat, for about 10 minutes or until the tomatoes are heated through and the cheese has melted.

4 large chicken breasts, cooked and torn into pieces
2 cans cream of chicken soup
1 cup sour creamMix soup and sour cream together, then add the chicken and blend together.Place in a casserole dish. (This can be refrigerated up to two days before
adding the topping and baking.)Topping:
1 tube Saltine crackers, crumbled
1 stick margarine, meltedMix crackers and butter together and pour over top of chicken mixture. Bake at 350 degrees for 35 minutes.

1 box Swiss Chocolate cake mix
1 c. walnuts, chopped
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 Hershey bars with almonds,
chopped
12 oz. frozen Cool Whip, thawedPrepare cake batter according to package directions. Add walnuts to batter. Pour into 8" cake pans after spraying pans with baking spray. Bake at 325ºF for 20 to 25 minutes. Remove from pans and cool completely. Beat cream cheese, powdered sugar and granulated sugar, with mixer until creamy. Combine 8 chopped candy bars, Cool Whip, cream cheese, and blend well. Spread this mixture on the top and sides. Take remaining candy bars and sprinkle them over the cake and at the bottom edge for edible decoration.Beware as the above is a "sinful" love potion.

2 cups sugar
1/3 cup white Karo syrup
1/2 cup milk (cream or evaporated)
3 Tbsp. cocoa
1/3 stick butterBoil above ingredients until the test in cold water forms a soft ball (about 10 minutes). Remove from heat and add butter. Start beating (with a wooden spoon) as soon as you remove from the heat. When almost thick add:1-1/2 cups pecans
1 Tbsp. vanillaDo not chop nuts. Pour into greased deep tray so the pieces will be thick when cut. This makes a very creamy fudge.Next month we'll be firing up the grill again and passing along some basic barbecue recipes for everyone from the backyard enthusiasts to the competition cooker looking to simplify things.

Choose under-ripe bananas and milk chocolate broken into small pieces. There is no need to use precise measurements as it's easy to adjust the amount of bananas and milk chocolate to match the number to be fed.Take a sharp knife and slit the bananas, leaving peelings intact, from end to end so the flat part is on the bottom. Go deep into the banana but do not cut the bottom peeling. Force the slits wide and stuff with the pieces of chocolate. The amount you put into each banana is usually determined by the amount of chocolate or the number of people eating the treats. Wrap the bananas in foil. Place them on the grill with medium heat for about 10 minutes or until the chocolate is melted and the bananas are partially cooked. Peel away the tin foil, then the peeling, and scoop out with a spoon. It doesn't hurt to add some vanilla ice cream at this point to fully enjoy the experience. These can be done in the oven on medium heat but frankly, they are not quite as good. Pineapple slices can be put on the grill at the same time as the bananas and served along with the bananas and chocolate. Now this is a love potion hot off the grill!

1 ripe golden pineapple
1 can (14 ounces) unsweetened coconut milk
1-1/2 cups turbinado sugar or granulated sugar
1 teaspoon ground cinnamon Sprigs of fresh mint, for garnish
1 quart vanilla ice cream or frozen yogurt, for serving (optional)Set up the grill for direct grilling and preheat to high.Peel, slice, and core the pineapple. Shake the coconut milk well before
opening the can. Pour it into a wide, shallow bowl. Place the sugar and
cinnamon in another wide, shallow bowl and stir with a fork to mix.When ready to cook, brush and oil the grill grate. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping. Arrange the slices on the hot grate and grill until nicely browned on both sides, 4 to 6 minutes per side. If a crosshatch of grill marks is desired, rotate each slice 60 degrees after 2 or 3 minutes on each side. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs. Or, serve in bowls over ice cream, if desired. The pineapple can be served either hot or cold.

1 stick butter or margarine
1 cup sour cream
1 (16 ounce) can cream-style corn
1 (16 ounce) can whole kernel corn, undrained
2 eggs
1 box Jiffy corn muffin mix

Melt butter or margarine in a 9x13 inch pan. Let butter cool a little, then stir in sour cream, mixing well. Stir in other ingredients, mixing in the corn muffin mix last. Bake at 350 degrees for 50 minutes or until golden brown.

4 ears sweet corn in their husks
6 tablespoons (3/4 stick) butter, at room temperature
2 tablespoons minced fresh flat-leaf parsley
1 clove garlic, minced
Coarse salt and black pepperSet up the grill for direct grilling and preheat to high.Strip back the husk, starting at the top of the ear of corn; the motion
is rather like that of peeling a banana. Leave husk attached to the steam end. Remove corn silk and fold the husk back over the stalk. Tie the husk with string to form a handle.Place the butter, parsley, and garlic in a mixing bowl and whisk or beat
until smooth and creamy.When ready to cook, lightly brush each ear of corn with a little of the
garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks are away from the fire or slide a sheet of aluminum foil under them. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.

Green beans will not dry out on the grill if you rinse them and leave the excess water on the beans. They cook quickly and retain a good crunch. Add a minced clove of garlic to the oil for more flavor, or serve with crumbled goat cheese.1-1/2 lbs. green beans, rinsed (do not pat dry)
1-1/2 tablespoons extra-virgin olive oil
Salt and ground black pepperToss the moist beans with oil in a large bowl. Season with salt and pepper to taste.Grill the beans over a medium-hot fire, with the green beans placed perpendicular to the grill grate rods. Grill until the beans are lightly browned and crisp-tender, about 6 minutes. Serve hot, warm, or at room temperature.

1 lg. Vidalia Onion for each person
1/2 teaspoon butter for each onionI keep it simple by just washing the onions, taking off excess skin, and cutting a hole large enough to hold the 1/2 teaspoon of butter. Wrap the onions in tin foil and cook along with the meat for not more than two hours.

If you want a little more flavor, just sprinkle a little of your "secret" rub recipe in the middle with the butter. That's what Emeril and I both call, "Kicking it up a notch!" Look out, Emeril, I just might be your next "Iron Chef" competition!

2 lbs. frozen hashbrowns, thawed
1 can cream of chicken soup
2 cups shredded cheddar cheese
1/4 cup melted margarine
1/2 cup chopped onion
1 pint sour cream
2 cups crushed Corn Flakes
1/4 cup melted margarineCombine all ingredients, except Corn Flakes and 1/4 cup margarine. Pour into 13x9 inch baking pan. Mix Corn Flakes and melted butter and place on top of mixture in baking dish and bake at 350 degrees for 45 minutes.

1 (3 to 3-1/2 lb.) chicken
1/2 cup honey
2 tablespoons fruit vinegar
1/2 cup flour
2 tablespoons whole wheat flour
2 teaspoons cayenne powder
2 eggs
1/4 cup buttermilk
1 c. vegetable oil
Salt and freshly ground pepperCut chicken into six serving pieces, reserving the backbone, neck and wings
for stock. Stir the honey and vinegar together and pour over the chicken.
Marinate at least two hours, stirring occasionally. In a bowl, combine flours and cayenne; set aside. In another bowl, whisk together the eggs and buttermilk.In a large skillet, heat the oil over medium-high heat to 300ºF, cook at a
low temperature to keep the honey from caramelizing too quickly and burning.
Remove the chicken from the marinade and drain on paper towels. Dip the
chicken in egg mixture, season with salt and pepper, and dredge in the flour
mixture, coating thoroughly. Strain the marinade and reserve one tablespoon
for the sauce.Gently drop the dark meat into the pan for five to six minutes on the first
side until browned. Turn, add the white meat and continue cooking, adjusting
the heat so the chicken browns evenly on both sides and is tender when
pierced with a fork, 15 to 18 minutes for dark meat, and 10 to 12 minutes
for white meat. Serve hot with vegetables and bread.

2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheesePut a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven
to 400ºF. In a large bowl, combine the eggs and butter and work together
with a fork. Stir in all the remaining ingredients until well mixed. Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.

Hot Stew to match the cold Arctic blast

Ed note: pull out that bread machine you received two or three Christmases ago and start a loaf of hot homemade bread to go with this tasty stew.

1 lb. beef round or rump with fat trimmed
1 pkg. dry onion soup mix
2 cloves garlic, minced
2 bay leaves
16 small new potatoes
4 medium carrots, quartered
2 small onions, quartered
1 medium cabbage, cut into 8 wedges
1/2 cup mushrooms, whole
2 Tablespoons whole wheat flourPlace meat in a Dutch oven and sprinkle dry onion soup mix over meat. Cover with water and add garlic and bay leaves. Bring to a boil and reduce heat, cover and simmer until meat is tender, about 2 hours. Meat should always be covered with liquid. When meat is tender, remove it from the pot and add potatoes, carrots and onions to the pot and cook, covered, for 10 minutes. Add cabbage wedges and mushrooms. Cook, uncovered, for 15-20 minutes more. Cut meat into 1 inch cubes, add to pot and reheat. Drain liquid from meat and vegetables and reserve. Remove bay leaves.Make a gravy by adding thickening to liquid. While it can be served separate as a meat and vegetables, just put it all together for a delicious hot beef stew.If you timed your bread just right and started early enough, this should be a perfect time match. However, if the bread isn�t quite ready, turn the stew down on low, pour yourself a glass of wine, curl up in your favorite chair with a little short devotional book and wait for the buzzer to sound on your bread machine!This is just one of the many ways we can stop and smell the roses in 2001. Happy New Year!

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 tasteBASIC 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!

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 cayenneCombine 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.

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.)

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

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 tasteCombine 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.

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.

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 chipsCombine 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.)

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.)

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 8Peel 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

Smoky Corn-on-the-Cob

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

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 4Prepare 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.

Crust: Unbaked 9 inch double crustFilling:
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 extractGlaze:
Milk
Granulated sugarPreheat 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.

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, optionalRub 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.

1 cup sugar
1/2 cup water
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 qt. pecan halvesCook first four ingredients to soft ball stage. Stir in one quart of pecan halves. Coat well. Cool on waxed paper.

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 gingerHalve 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.

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 toppingPreheat 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.

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 pepperMelt 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.

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, cookedBrown 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.

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