INGREDIENTS
5 Pounds of Baby Back Pork Ribs
1/2 Gallon of Apple Juice
1 Garlic
1 Tbsp of Granulated Garlic (Fresh)
2 Cups of BBQ Sauce

DIRECTIONS
Start by throwing charcoal in the smoker and bring the temp. to 225 degrees Fahrenheit. Then cut the pork ribs into small pieces of 3 ribs each. Place them in a big pot and pour apple juice to cover the meat. Put the lid on the pot and bring it to a boil then remove them from the heat and let it sit for about 15 minutes. Oil your grate in the smoker and place the ribs on them. Add a couple of cloves of garlic on to the hot coals then close the smoker.

You want to maintain the temp. at 225 degrees while cooking. If the temp. drops then add more charcoal. Your going to smoke the ribs for about 7 hours and adding more garlic cloves to the charcoals frequently.

THE SAUCE
You can make the sauce by mixing in the bbq sauce with 2 cups of apple juice from the pot then add granulated garlic. Would be nice if you can baste the ribs with this sauce while cooking for another 30 minutes. Remember the basting sauce goes on towards the end of the cooking not the beginning. You don’t want to burn off that delicious sauce.

INGREDIENTS
4 Lamb Chops about 3/4″ thick
1 Tablespoon of Olive Oil
3/4 Teaspoon of Dried Rosemary
1/2 Teaspoon of Dried Thyme
1/4 Teaspoon of Dried Basil
1/4 Cup of Shallots (Minced)
1/3 Cup of Balsamic Vinegar (Aged)
3/4 Cup of Chicken Broth
1 Tablespoon of Butter
Fresh ground pepper and sea salt.

DIRECTIONS
In a bowl mix the basil, thyme, rosemary, sea salt and fresh ground pepper to make a rub. Pour that over the lamb chops on both sides and rub it thoroughly. Set them aside and let it absorb all the flavors for about 30 minutes.

COOKING
Get a large pan and heat it with olive oil over medium-high heat. Make sure the pan is very hot. Once it is, place the chops and cook it for about 3.5 minutes per side for medium rare. Remember, once you put the chops in the heated pan, don’t move them!
After you cook them, take them out then put the shallots in the pan and cook it for a few minutes until they are browned. Stir in the vinegar and scrap off the bits of cooked lamb chops from the bottom of the pan then stir in chicken broth. (mmm..my stomach is growling). This will be your sauce so cook it over medium heat for about 5 minutes until the sauce is reduced by half. Remove it from the heat and mix in the butter. You want it to have a nice consistency and thickness. Pour over the lamp chops or on the side to eat.

INGREDIENTS
1 Organic Eggplant (Slice it into 1/2 inch rounds)
2 Yellow Bell Peppers (Halved)
2 Red Bell Peppers (Halved)
2 Zucchini (Sliced)
2 Spanish Onions (Peeled & Sliced 1/2″ think rounds)
1 Cup of Teriyaki Sauce
4 Tablespoons of Veggie Oil

DIRECTIONS
Start by coating the vegetable with oil then prepare the smoker with apple chips for extra flavor. Place the vegetable on the smoker rack and leave it smoking for about 30 minutes. Then pre-heat the greill on high heat with oil being brushed on the grate. Arrange the veggies on the grill with the peppers being away from the center of the heat. Cook them for about 15 minutes then turn them once. Baste the veggies frequently with terikyaki sauce. The vegetables will cook in different rates so remove the cooked & tender piece once they are done.

INGREDIENTS
2 Lbs of Beef Ribs
1/2 Cup of Ketchup (There is an organic one from whole foods which is really good)
2 Tablespoon of Onion (Chopped Finely)
2 Garlic Cloves (Minced)
2 Tablespoon of Vinegar
1 Tablespoon of Brown Sugar
1/2 Teaspoon of Chili Powder
1/2 Teaspoon of Worcestershire Sauce
1/8th Teaspoon of Garlic Powder
1 Drop of Tabasco Sauce

DIRECTIONS
Start by cutting the beef ribs into serving size pieces then place them in a kettle and cover it with water. Simmer it uncovered for an hour. While that’s simmering, mix the remaining ingredients in a pan. Let it simmer uncovered for 10 minutes then drain the ribs and place it in a greased up 2 quart baking dish. Add the sauce on top then bake uncovered at 350 degrees for an hour. Enjoy!

INGREDIENTS
50 Large Tiger Prawns (Peels and de-veined)
4 Lime (Juiced & Zested)
4 Green Chili Peppers (Chopped)
4 Garlic Cloves (Crushed)
1 Ginger Root (2″ chopped)
1 Onion (Coarsely Chopped)
Wooden Skewers

DIRECTIONS
Take a large bowl and add the prawns and lime zest, then use the lime juice, chili, garlic, onion and gigner in a food processor to blend. Make it smooth. Add a bit of oil then pour it over the bowl of prawns. Mix it well then cover and refrigerate for 4 hours to marinate. Soak the wooden skewers in water for an hour so it doesn’t burn.

COOKING
Start by preheating the grill on medium-high heat then thread the prawns on to the wooden skewers. Piece it through the tail then to the head. Brush it lightly with oil and cook the prawns for approx. 5 minutes.

INGREDIENTS
8 Pork Chops (Lean)
1/2 Cup of Ketchup
1 Teaspoon of Sea Salt
1 Teaspoon of Celery Seed
1/2 Teaspoon of Ground Nutmeg
1/3 Cup of Distilled White Vinegar
1 Cup of Water
1 Bay Leaf

DIRECTIONS
Start by preheating the oven to 325 degrees and in a skillet a small amount of oil to brown both side of the pork chops. In a bowl add the ingredients together and mix then pour it over the pork chops. Bake it in the oven for an Hour & 30 minutes. During that time turn the pork chops once.

INGREDIENTS
1 1/2 lbs of Boneless Beef Top Sirloin Steak
1/2 Cup of Green Peppers (Julienne)
1/2 Cup of Sweet Red Pepper (Julienne)
1 Tablespoon of Cornstarch
1 Teaspoon of Fresh Ground Pepper
1/4 Teaspoon of Cayenne Pepper
1 Cup of Water
1/2 Cup of Soy Sauce
2 Tablespoon of Canola Oil
2 Garlic Cloves (Minced)
2 Cups of Snow Peas (Fresh of Frozen)
2 Cups of Mushrooms (White or Baby Bella)

DIRECTIONS
Start by mixing the corn starch, fresh ground pepper and cayenne with water and soy sauce until it’s smooth. Let it sit and in a large nonstick skillet stirfry the beef in the hot oil for 5 minutes or at least until it’s not pink. Once cooked, put the meat on the side then add the peppers & garlic to the skillet and cook for a minute. Then add snow peas and the mushrooms (cook for 3 minutes). Stir in the soy sauce mix to the veggies. Cook and stir for about 2 minutes until the liquid is some what thickened like a sauce and add the beef. Cook for about a minutes and serve hot!

INGREDIENTS
1 Whole Chicken (approx. 3 pounds)
1/4 Cup of Butter (Melted)
1 Tablespoon of Salt
1 Tablespoon of Paprika
1/4 Tablespoon of Fresh Ground Pepper

DIRECTIONS
Start by seasoning the inside of the chickn by throwing in a couple of pinches of salt. Place the chicken on a rotisserie and put the grill on high heat. You want to cook for about 10 minutes. While that’s going, get a bowl and mix the butter, 1 tablespoon of salt, fresh ground pepper and paprika. Control the heat by turning the grill down to medium and baste the chicken with the butter mix.

Cover it and cook the chicken for 1 and a half hour. Don’t forget the frequently baste the chicken. The inside of the chicken should reach about 180 Degrees Fahrenheit with you put the thermometer in the thigh.

Once done, then remove it and let it sit for about 15 minutes before cutting and serving the pieces.

INGREDIENTS
2 Lbs of Chicken (Cut up a whole chicken of I love thighs & breasts)
3 Tablespoons of Vegetable Oil
1 Tablespoon of Salt
1.5 Cups of Cider Vinegar
1/4 Teaspoon of Fresh Ground Pepper
2 Teaspoon of Poultry Seasoning

DIRECTIONS
Start by preheating the grill on medium heat. Then in a small skillet mix the oil, sea salt, vinegar, fresh ground pepper and oil on low heat. Add the poultry seasoning then stir. Then the sauce mixes and it bubbles, then it’s done. Ad the chicken on the grill then brush it with this sauce. Grill it for an hour and turn it every 10 minutes then baste it again with the sauce. It’s done when the juice runs clear from the chicken.