2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips.
Cover, grill and cook for 10 minutes.

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.

With paring knife, scrape any fat away from bone.

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes.

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill.
Grill steak to desired doneness.

This recipe is good with any cut of steak you like.

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and vegetables from marinade, reserving marinade.

Turn Your Grill Into A Smoker!

Be sure to soak wood chips in water for 30 − 60 minutes before putting on the grill.

When using gas grills it’s best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of
holes in it. This keeps your grill from filling up with ash and clogging the jets.
If you are using a charcoal grill or smoker then you can just put the wood directly on the coals (once they’ve heated up).

If you haven’t used wood before, start small. Use a 1/4 cup of presoaked chips on your grill and see what is does for you. One of

4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste

Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.

Medium-sized zucchini
Olive oil
Pepper
Seasoning salt
Garlic Powder

Wash, but do not peel, zucchini. Slice in long strips about 1/4-inch thick. Brush both sides with olive oil.
Gently sprinkle both sides with pepper, seasoning salt and garlic powder.

Place on grill, turning frequently.
Each side takes about 3 minutes, but watch carefully so as not to overdo or burn the slices.

Make as many servings as you wish
Recipe From Fix-It and Enjoy-It! 5-Ingredient Recipes

4 medium potatoes, diced
1 large onion, slivered
8 sliced carrots
1 pound stew meat
1 can cream of mushroom soup
Salt and pepper

Mix all together in a large bowl, portion out into 4 servings and wrap in foil packets.

Grill over medium heat until done, 25-30 minutes, turning halfway through cooking time.

1 tsp finely grated lemon peel
2 tbsp fresh lemon juice
2 tbsp chopped fresh oregano
1 tbsp reduced-sod soy sauce
2 garlic cloves, minced
1 tbsp olive oil
8 chicken drumsticks

Combine all ingredients into a large resealable plastic bag. Turn bag to coat chicken.
Marinate in refrigerator at least 2 hrs or up to 2 days turning occasionally.
Prepare grill to medium high heat.

Grill chicken until cooked through and golden brown on all sides turning frequently about 30 mins.

Serves 4

3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup your favorite barbecue sauce
1/2 cup honey

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake
jar to combine thoroughly. Set spice rub aside.

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours.
Serve over rice, pasta, or as sandwiches

1 tablespoon margarine or butter
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 teaspoon chili powder
1/4 teaspoon ground sage
1/2 cup catsup
2 tablespoons water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon bottled hot pepper sauce
1/4 teaspoon cracked black pepper
6 chicken legs (thigh-drumstick piece) (about 2-1/2 pounds total)

Directions
For sauce, in a saucepan melt margarine or butter. Add onion, garlic, chili powder, and sage.

12 oz. chili sauce
8 oz. Coca−Cola
1 garlic clove, peeled and chopped
1/2 cup chopped peeled onion
2 tablespoons light brown sugar
1 tablespoon soy sauce
1/2 teaspoon dry mustard
Several drops hot pepper sauce, to taste
salt and freshly ground black pepper, to taste
About 2 to 2−1/2 pounds chicken drum sticks and thighs

Combine the first 8 ingredients in a slow cooker/crock pot or Dutch oven.Add chicken pieces, coating each well with sauce.

3 pounds baby red potatoes
1 cup Ranch dressing
1 green and/or orange bell pepper, seeded, diced
1 small red onion, peeled, chopped
1 tbs chopped dill

In saucepot, bring potatoes and enough salted water to cover to a boil. Cook 15 min. more or until potatoes are tender. Drain. Place potatoes in bowl of cold water to cool, drain. Cut potatoes into quarters.

In bowl, combine peppers, onions, dressing and dill. Add potato quarters, toss to coat. Season with pepper, if desired.

Chill until ready to serve.

Makes 8 Servings

2 pounds red potatoes, cooked with the skin on
4 stalks celery, diced
4 strips bacon, cooked crispy and drained
1/4 cup red onion, diced
1 tablespoon dried parsley
1-2 teaspoons ground black pepper
1 teaspoons salt
1/2 cup Dijon-style mustard
3/4 - 1 cup mayonnaise

Boil red potatoes 20-25 minutes, just enough to cook but not enough to cause the skin to slough off.
Drain and cool completely in a large bowl before dicing.
Meanwhile cook the bacon until crispy. Drain and refrigerate.

1 C. Vinegar
1/2 C.Honey
2 Tbsp. Worcestershire sauce
1/2 C. Ketchup
1 tsp. EACH salt, dry mustard, paprika
1/4 tsp. Black pepper
1 Clove garlic, minced
4 lb Beef ribs

In saucepan, combine vinegar, honey, Worcestershire, ketch- up, salt, mustard, paprika, pepper, and garlic.

Cover, bring to boil, reduce heat and simmer 15 minutes.
In baking pan, place ribs. Cover with hot marinade, then bake ribs at 325 degrees for 1 hour, turning and basting often with marinade. Or grill over medium coals, basting and turning often, until browned, about 20 minutes.

Makes 4-5 servings.

2 C. Jiffy Baking mix
2/3 C. Water

Mix well and knead. If too soft, add a little more mix for a dry handling dough. Put flour on aluminum foil and pat dough to about 1/2 inch thickness. Cut into biscuits.
Bake at moderate heat 15-20 minutes, or until biscuits are lightly browned on top.
Remove from heat and serve hot.

1 Can Sliced peaches, large
1 Can Fruit cocktail, large
1 Can Crushed pineapple, small
1/2 Can Instant tapioca
1/4 lb Margarine
1 C. Brown sugar
1 pk Cake mix

In 12 inch foil lined Dutch Oven, combine fruit and tapioca. Sprinkle cake mix evenly over top of fruit. Sprinkle brown sugar over cake mix. Dab butter all over top of brown sugar.
Place lid on oven. Bake 45 minutes to 1 hour.
Use 6 to 8 coals on the bottom and 14 to 16 on the top.

Cake is done when top is brown and cake has absorbed juices and is no longer dry.

8 Bacon slices,cut 1 1/2"
1/2 C. Chopped onion
1/2 C. Chopped green bell pepper
53 oz Can pork and beans
1/4 C. Molasses
1/4 tsp. Tabasco sauce

Heat oven to 375 degrees.

Fry bacon until crisp;set aside.Reserve 2 tablespoons drippings in pan.Saute onion and green pepper in drippings until tender.
Combine beans,molasses and red pepper sauce in a 2 1/2 quart casserole.

Bake 40 to 45 minutes.

Top with bacon.

10 medium potatoes
2 tsp. salt
1/2 tsp. celery seeds
1/8 tsp. pepper
6 slices bacon, cut into 1-inch pieces
1 cup chopped onion
1/2 cup vinegar
2 Tbs. sugar
1 Tbs. water
1 egg, beaten
2 Tbs. minced fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and thinly slice potatoes; add salt, celery seeds, and pepper.

1 bottle chilled white wine (Rioja is a good choice)
1/2 cup peach schnapps
1 shot Cointreau or triple sec
1 cup diet 7UP
1/2 cup diet ginger ale
1 cup sliced strawberries (fresh or frozen)
1/2 cup raspberries (fresh or frozen)
1 cup blueberries (fresh or frozen)

Combine the chilled white wine, the peach schnapps and the Cointreau in a large pitcher and stir. Add the strawberries, raspberries and blueberries to the pitcher. Top with the 7UP and the ginger ale and stir
lightly to combine.
Pour into individual glasses.

Serves 6.

Nutrition Facts per Serving

6-7 Hostess Twinkies, broken or torn into 1-inch pieces
1 pint fresh blueberries
1 lb. fresh strawberries, sliced
2 packages (5.1 ounces) instant vanilla pudding mix
6 cups milk
1 container (12 ounces) frozen nondairy whipped topping, thawed

Place half the Twinkie pieces in a 6-quart glass trifle bowl or trifle dish.
In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies.

8 (4 to 5 ounce each) bone-in, skinless chicken thighs
1 (1.1 ounce) pkg chipotle marinade mix
2 tbsp olive oil
1 cup chipotle barbecue sauce or other barbecue sauce
1 avocado, pitted, peeled, chopped
3 tbsp fresh lime juice
1/8 tsp cayenne pepper
8 Bakery hamburger buns

Place chicken in a large plastic resealable bag. In a small bowl combine marinade mix and oil. Pour over chicken; seal bag and turn to coat.
Refrigerate 30 mins or up to 24 hrs.Coat grill rack with nonstick cooking spray.
Preheat grill to medium (300°F to 350°F).

1 large clove garlic, finely chopped
1 tbsp Worcestershire sauce
1/4 tsp cayenne pepper
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
1 pound lean ground beef
1/4 cup spicy brown mustard
1/2 cup plus 2 tbsp beer, preferably lager or ale, divided
1 tsp brown sugar
4 slices pepper Jack cheese
4 whole wheat hamburger buns, split
Lettuce leaves, tomato slices and onion slices, for garnish

Combine garlic, Worcestershire, cayenne pepper, 1/4 teaspoon salt, pepper and ground beef in a large bowl.
Form into 4 patties.
If desired, cover and refrigerate up to 4 hrs.

1 lb new red potatoes
1/2 cup sliced radishes (optional)

Dressing:
3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayo
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)

Scrub potatoes & cube. Place in medium saucepan and cover with water.
Bring to a boil. Cover reduce heat and simmer 12 mins or until potatoes are done. Drain.
Mix dressing ingredients and combine hot potatoes, dressing and radishes.
Serve hot or cold.

Servings: 6

1 pork butt, trimmed of excess fat
3 cups chicken stock
1 cup rice vinegar
1 cup Chipotle-Molasses BBQ Sauce, recipe follows
2 jalapeno peppers, chopped
1 large red onion, chopped
6 cloves garlic, chopped
Salt and pepper
8 soft buns, for serving
Black Pepper Vinaigrette, recipe follows

Preheat grill or oven to 350 degrees F.

Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl.

6 ripe peaches, halved, pit removed
1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided
8 tablespoons light brown sugar, divided
1 teaspoon ground cinnamon, divided
1/2 cup granola
1 pint vanilla ice cream
1/2 cup prepared caramel sauce, heated

Heat the grill to medium.

Place the peaches cut side down on the grill until browned.
Remove from the grill, cut into wedges and place into a gratin dish.

2 pounds red bliss potatoes
3 cloves garlic, smashed
2 tablespoons olive oil
6 slices bacon, cut into lardons
1 red onion, diced
3 ribs celery, diced
1/2 cup red wine vinegar
Kosher salt
1 1/2 cups homemade mayonnaise (recipe to follow)
1/2 cup Dijon mustard

Cut the potatoes in quarters and place in a large pot, add the garlic and cover the potatoes by about 2 inches with water. Season generously with salt. Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.

Vinaigrette:
1/2 cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
Salt
6 bacon slices, chopped
1 medium sized red onion, diced
Freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish

For the vinaigrette:
Mix all the ingredients together in a small bowl and set aside.