Whereas this may not be traditional it is a sure way to cook a consistently good brisket. The recipe was designed using a combination of a Weber Kettle Grill and a standard oven.

• 1 whole beef brisket (point and flat) about 9-11 pounds
• 4 tablespoons paprika
• 2 tablespoons dark brown sugar
• 2 tablespoons salt
• 1 tablespoon ground oregano
• 1 tablespoon sugar
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon ground black pepper
• 1 tablespoon ground white pepper
• 2 teaspoons cayenne pepper

Mix all dry ingredients together in a small bowl to create the rub.
Apply dry rub liberally to all sides of brisket. Wrap tightly in plastic wrap and refrigerate for 2 to 48 hours. One-hour prior to cooking, remove brisket from refrigerator and unwrap.
Make a fire using 2 quarts of charcoal briquettes in a pile on one side of a Weber kettle grill.
Wrap 4 - 6 hickory wood chunks in a double sheet of heavy-duty tin foil, and prick at least 6 holes in the top of the foil pouch with a knife tip.
When fire is ready, place tin foil pouch on top of ash covered coals.
Set grill rack in place, and position brisket, fat side up, on side of rack opposite fire. Make sure that both top and bottom grill vents are open. Position holes in lid directly over brisket and cover grill.
Grill/smoke brisket without removing the lid, so that smoke permeates the meat for 2 hours.
Adjust an oven rack to the middle position and heat the oven to 300 degrees.
Take brisket off the grill and wrap in a double layer of foil that is well sealed.
Place the brisket on a baking sheet and bake until internal temperature of meat reaches 210 degrees exactly, about 3 to 3 1/2 hours. Remove brisket from oven, loosen foil at one end to release the steam, allow to rest for 30 minutes. Drain juices into a bowl and remove fat, then add to your favorite barbecue sauce.
Unwrap brisket and separate the flat cut from the point cut.
Slice thinly across the grain of the meat.

Curried Lamb Kebobs

• 3 poundleg of lamb
• 2 ¼ pounds pork shoulder
• 2 tablespoons vegetable oil
• 3 medium onions
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 2 small chopped chilies
• bay leaves
• 2 bruised lemon leaves
• 1 teaspoon ground ginger
• 1 teaspoon whole crushed coriander
• tablespoons smooth apricot jam
• 1/4 cup brown sugar
• 2/3 cup apple cider vinegar
• 1 ¼ cups water
• 8 ounces dried apricot halves (about 1 cup)
• 2 teaspoons cornstarch

Slice two of the onions. Heat the oil and fry the sliced onions. Add curry powder, turmeric, chilies, bay leaves, lemon leaves, ginger and coriander and fry gently for a few minutes. Add apricot jam, sugar, vinegar and water and simmer for 10 minutes. Turn off the heat. Cut the remaining onion into wedges by cutting down the stem of the onion and then separating the segments. Add the onion segments and apricots to the marinade and let stand until cooled.

Cut the meat into 1" cubes and place into a marinating dish. Pour the cooled marinade over the meat cubes.

Allow meat to marinade at least overnight.

Steak Marinade

• 1 ¼ cups salad oil
• 3/4 cup soy sauce
• 2 ¼ teaspoons salt
• 1/2 cup red wine vinegar
• 1 teaspoon crushed garlic
• 3/4 cup Worcestershire sauce
• 2 tablespoons dry mustard
• 1 tablespoon fresh ground black pepper
• 1 teaspoon dried parsley flakes
• 1/3 cup lemon juice

Prepare this marinate at least 6 hours in advance of use to allow the flavors to develop.
Always marinate meat for 6 -8 hours or overnight.
Once you have removed the meat from the marinade, place the marinade in a saucepan and bring to a boil.
Cool marinade slightly, and use to baste during the cooking process.
Mop it on before serving.

• 2/3 cupwhite wine
• 1/3 cupextra virgin olive oil
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 3 tablespoons freshly chopped basil
• 3 tablespoons freshly chopped parsley
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped thyme
• 2 clovesfreshly minced garlic
• 1 teaspoon fresh ground pepper
• 1/2 teaspoon salt
• 1/2 teaspoon Accent® seasoning mix (MSG) - optional

Mix all ingredients together and marinade chicken overnight.

Tandoori Chicken Marinade

• 1 cup plain low-fat yogurt
• 2 tablespoons lemon juice
• 1 small finely chopped onion
• 3 tablespoons finely chopped fresh ginger
• 4 clovesfinely minced garlic
• 1 teaspoon ground cumin
• 2 teaspoons ground turmeric
• 3/4 teaspoon ground coriander
• 3/4 teaspoon ground allspice
• 1 teaspoon cinnamon
• 1 teaspoon curry powder
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 3/4 teaspoon Accent® seasoning mix (MSG) - optional

Mix all ingredients together and marinade chicken overnight.  

Jerk Chicken

• 5 pounds chicken pieces
• 6 green scallions, thinly sliced
• 2 large shallots, minced
• 2 clovesgarlic, minced
• 1 tablespoon ginger, grated
• 1/2 jalapeno Chile pepper, seeded and minced
• 1 tablespoon brown sugar
• 1 tablespoon ground allspice
• 1 tablespoon fresh thyme (1 tsp. dried)
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 cup orange juice
• 1/2 cup rice wine vinegar
• 1/4 cup red wine vinegar
• 1/4 cup soy sauce
• 1/2 cup olive oil

In bowl, combine the scallion greens, shallots, garlic, ginger & Chile. Set aside.
In another bowl, combine the sugar, six spices, and salt. Into the spices, whisk the orange juice, both vinegars & soy sauce. Slowly drizzle in the oil, while whisking constantly. Add the scallion mixture & stir to combine.
Let rest at least 1 hour before marinating meat and poultry.
Rinse chicken well, removing any excess fat. Rub the jerk sauce into the piece well. Cover and refrigerate overnight.
Prepare an indirect fire with medium-hot coal. Sear chicken on each side over direct coals, about 10 minutes total. Move chicken to indirect side of barbecue and cook for 1 hour, at 250 F, turning and basting with remaining marinade every 15 minutes. 

• 2 cans Bush's Best Baked Beans (In bacon & sugar)
• 12 slicesbacon
• 3 clovesfinely crushed garlic
• 1 medium finely chopped onion
• 1/2 of one finely chopped green or red bell pepper
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• Salt and fresh ground black pepper

Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done.
Remove bacon with a slotted spoon and set aside.
Pour some of the bacon fat out of the pot (or leave it all in - remember, pork fat rules !!)
Add chopped onion, bell pepper and garlic. Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes.
Add the bacon and remaining remaining ingredients and bring to a slow simmer.

• 4 medium Vidalia onions
• 2 Beef stock cubes
• 4 tablespoons Sherry
• 4 teaspoons Butter
• Salt and pepper
• Mixed herbs

Peel onions and hollow out a cavity at one end of each onion
Season the outside of each onion with salt, pepper and mixed herbs
Put half a beef stock cube, 1-tablespoon sherry and 1 teaspoon butter into the cavity of each onion
Wrap each onion individually in tin foil and place in the coals of a barbecue for about 45 minutes 

 Asian Coleslaw

• 6 tablespoons rice vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons golden brown sugar (packed)
• 2 tablespoons minced peeled fresh ginger
• 1 ½ tablespoons minced fresh garlic
• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 large red or yellow bell peppers, julienned
• 2 medium carrots, julienned
• 8 large green onions, julienned
• 1/2 cupchopped fresh cilantro

Whisk first 7 ingredients in a small bowl to blend.
Combine remaining ingredients in a large bowl.
Just before serving, add dressing and toss to coat.
Season with salt and pepper and serve.

• 8 cups cabbage, finely chopped
• 1/4 cup carrot, shredded
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 ½ tablespoons white vinegar
• 2 ½ tablespoons lemon juice

Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!)
In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth.
Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving. 

Hushpuppies

• 1 cup cornmeal
• 1/2 cup all purpose flour
• 1/2 cup corn flour
• 1/4 teaspoon white pepper
• 1/8 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon baking powder
• 3/4 teaspoon cayenne
• 1/2 teaspoon salt
• 1/4 cup green onions, finely chopped
• 2 teaspoons garlic, minced
• 2 eggs, beaten
• 1 cup milk
• 2 tablespoons unsalted butter or bacon drippings
• vegetable oil for frying

Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well.
In a small saucepan bring the milk and butter (pork lard, vegetable oil, chicken fat or bacon drippings may be used) to a boil; remove from heat and add flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour.
In a large skillet or deep fryer, heat 4 inches of oil to 350F.
Drop the batter by tablespoonfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side.
Drain on paper towels.

• 10 tablespoons Paprika
• 4 tablespoons Lawry's Seasoned Pepper
• 4 tablespoons Plain Chili Powder
• 6 tablespoons Light brown sugar
• 4 tablespoons Salt
• 4 tablespoons Granulated garlic
• 4 tablespoons Cinnamon
• 4 tablespoons Accent® seasoning mix (MSG) - optional
• Cayenne pepper to taste

Mix all ingredients together and use as a dry rub for pork ribs.

Note that if you chose not to use the MSG, the rub can be quite strong and you should use with a light hand.

• 1 cup vinegar, cider or wine
• 5 tablespoons Worcestershire sauce
• 2/3 cup salad oil
• 3 tablespoons butter
• 1 lemon, sliced
• 3 cloves of garlic, crushed
• 2 tablespoons crushed ginger
• 2 tablespoons dry mustard

Combine all ingredients in a saucepan and heat until flavors are nicely blended.
Use to baste any meat or poultry. 

Chicken BBQ Sauce

• 3 cups ketchup
• 1 cup minced onion
• 1 cup dry red wine
• 3 large garlic cloves, minced
• 2 tablespoons ginger, grated
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1 cup oyster sauce
• 1 teaspoon Tabasco sauce
• 1 teaspoon ground coriander
• black pepper to taste

Combine all ingredients and simmer for 20 minutes. Cool and serve on the side 

• 1/2 cup butter
• 2 cups minced onion
• 4 cloves garlic, crushed
• 2 cups ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke
• 1 tablespoon prepared yellow mustard
• 2 cups chili sauce
• 1 cup brown sugar, packed
• 1/2 cup fresh lemon juice
• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne

Karin's Layered Salad

Make layers of the following, in a deep glass bowl, starting at the bottom:

Chopped lettuce
Chopped spring onions
Chopped green peppers
Chopped celery
Chopped baby marrow
Thick layer of defrosted petit pois peas
Thick layer of mayonnaise
Grated parmesan cheese
3 hard boiled eggs, chopped with salt and fresh ground black pepper
Chopped parsley
Chopped bacon

Note:

This salad can be made a day before. Cover and refrigerate.

You can mix cream or plain yogurt with the mayonnaise to make it more 'runny', so that it mixes better when you dish the salad. Don't make it too 'runny' or it will seep through all the layers, before the salad is served.

Sandy's Fried Rice

• 6    cups water
• 3    cups white rice   
• 1    pound bacon   
• 1    pound package of sliced ham   
• 1    package boneless chicken breasts    
• 1    bunch green onions            
• soy sauce            
• pepper to taste   

Dice the bacon into 1/2" pieces and fry until not quite crispy, set aside and reserve bacon drippings.
Dice the ham into 1/2" piece and fry in 1 tablespoon of the bacon drippings and set aside.
Dice the chicken breasts into 1/4" slices and fry in bacon drippings until brown and set aside.
Cook the rice by bringing the 6 cups of water to the boil then adding the rice. Cover and boil for 15 to 20 minutes until rice is almost done but not mushy. Drain and set aside.

In a large skillet or wok, cook the following in small batches:
o Add 1 tablespoon bacon drippings, some rice and chicken and stir fry.
o Add just enough soy sauce to color the rice.
o Cook for about 4 minutes and remove the mixture to a large bowl, mixing in some of the bacon and green onions.
Repeat the above process building layers as you go until all ingredients are used.

BBQ Ribs on a Weber Kettle Grill

• 2    Racks of ribs (St. Louis Style cut)
•       Olive oil
•       Your favorite BBQ Rub
•       Your favorite BBQ Sauce

Coat the ribs lightly with olive oil using your hands or a brush. Sprinkle lot of rub on both sides and ends, patting and slapping it firmly into place. The surface of the meat should be completely covered with a layer of rub. Wrap each rib in 2 layers of plastic wrap and place in the refrigerator for 4 to 24 hours. 
Bank a small amount of coals on one side of the grill and let grill warm up for 20 - 30 minutes. Place a drip pan filled with water on the opposite side of the coals. Try to stabilize the temperature to about 225 - 250 degrees. Soak hickory, mesquite, cherry, apple or other wood chips in a bowl of water for 20 minutes or more. 
Unwrap the racks of ribs and cut the racks so that they will fit onto the area of the grill where there are no coals underneath. Remember that the end pieces of any rack of ribs normally dry out during the cooking process, so the less cuts you have to make, the less dry ribs you will have. Put the ribs onto a rib rack, with the thick side up and bone end down. This will allow the small ends to stay moist as the juices and fat that render out of the thick ends will run down each of the rib bones, basting them as they do. Place on the grill over the drip pan. Sprinkle small amounts of the chips over the coals and close the lid. At this point you should keep your vents on the bottom half open and the top vent a quarter open. (You may need to change this around a little, If your fire is too cold open the bottom vents more, and if it is too hot close them off a little. Add more chips every 20 to 30 minutes or as often as desired. You can also soak whole chunks of wood in water, and use these instead of the chips. They will give off smoke for a much longer period, which means that you don't have to open the lid. 

Sit back for 4 to 6 hours, watch the smoke rise and drink lots of whatever turns you on. Don't drink so much, that you forget to add wood chips or chunks to the fire, keep the temperature around 225 to 250 degrees (you may need to add preburned charcoal to achieve this), and keep the water pan half full. It is also a good idea to rotate the racks of ribs from time to time so that each rack will have an equal time nearest to the heat source. The ribs are cooked when:
a) You cut one off and taste it and the meat is tender, tasty, smoky, and pulls off the bone (This is undoubtedly the preferred method)
b) You pick a rack of ribs up using tongs to hold it at one end. Then shake the rack and of the rack breaks apart where the skin joins the individual bones together
c) The internal temperature of the meat is around 195 degrees
d) You cannot take it any more and have to eat immediately !!
e) The beer is finnished
Before serving or for the last 10 minutes of cooking, lightly brush each rack with your favorite (preferably homemade) BBQ sauce. Take the ribs off the grill and cut between each bone, brush again with BBQ sauce if desired and serve. Life is good !
 

Awesome Brownies - By Dusty Jones

• 3 eggs

• 2 cups of sugar

• 1 cup of margarine

• 1 ½ cup of flour

• ¼ tsp of salt

• 1 tsp vanilla

• ½ cup of cocoa

• 1 bag of chocolate chips, chunks, morsels or whatever

 Melt the margarine. Do it now so it’s ready when you need it. Beat the hell out of three eggs. I mean, really make ‘em suffer. Then Thoroughly mix in 2 cups of sugar. Then mix in the melted margarine (I told you to get it ready). Thoroughly mix in the flour. Then the salt and vanilla. Then add the cocoa, but make sure all the chucks are broken up or else you’ll get those damn lumps in the batter that are a pain in the ass to mix out. Then stir in the chocolate chips, or chunks, or whatever shape of chocolate you chose. Pour all that into a 9”X9” pan. Bake it (that means in the oven) at 350F for about a half hour or so. Stick a toothpick in it when you think it’s done. If the toothpick comes out runny, keep cooking. If it’s gooey, you’re done. If the brownies are black or on fire, start over, you idiot.