Photos, Writings, Thoughts, And Various Interests Of Dave Andrews

Amy's Cake Decorating #1

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Amy's Cake Decorating #2

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Amy's Cake Decorating #3

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Amy's Cake Decorating #4

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Amy's Cake Decorating #5

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Amy's Cake Decorating #6

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Amy's Cake Decorating #7

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Amy's Cake Decorating #8

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MORE TASTY RECIPES

2009-02-03T09:20:00.000-08:00

BBQ Pork Roast

4 pounds pork; center cut loin
1 tablespoon sage
1 teaspoon allspice
1 teaspoon nutmeg
8 peppercorns
1 tablespoon season salt
1 cup applesauce
3/4 cup brown sugar

Combine sage, allspice, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in bbq grill until 160F internal temperature with indirect roasting. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving.

Dry Rub For Ribs And Pork

2 tablespoons salt
6 tablespoons sugar
1 tablespoon dry lemon powder
2 tablespoons pepper powder
2 1/2 tablespoons black pepper
1 tablespoon paprika
1 teaspoon garlic powder

This is for sprinkling on spareribs or pork shoulders before you barbecue them. Use heaping measures when you are mixing it and do not skimp when you use it. You can substitute lemon pepper for the dry lemon powder and black pepper. Use about 3 tablespoons.

Cornbread

1/4 cup vegetable oil
1 cornmeal mix
1 1/4 cups milk
1 egg beaten
1 1/2 teaspoons cracked fennel seed
1 1/2 teaspoons cracked pepper

Preheat oven/grill to 450 degrees. Pour the shortening in a 10-inch cast-iron skillet. Place the skillet in the hot oven. Place the mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening into the batter, then pour the batter into the hot skillet. Bake 15 to 20 minutes, until done. Serve piping hot with butter.

BBQ Pasties

4 frozen pie shells thawed
1 1/4 pounds pulled pork
4 medium potatoes diced
1 large onion chopped
1 carrot diced
1/2 tablespoon sage
1/2 tablespoon thyme
salt and pepper

Mix all ingredients and put 1/4 in each pie shell. Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. Bake on a cookie sheet at 375F for 30 to 35 minutes, then reduce heat to 350F and bake 15 more minutes. I just replaced the meat in the pasty recipe with pulled pork. It gave it a nice smokiness and with the BBQ sauce, it was great. I like flaky crusts and hate rolling pastry dough, so I use frozen pie shells.

Chipotle Cornbread

1 cup coarsely ground yellow cornmeal
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 eggs lightly beaten
1/2 cup milk
6 tablespoons bacon drippings
4 canned chipotle peppers pureed

Pre-heat oven/grill to 400 degrees. Heat bacon drippings in skillet until HOT while you mix all the other ingredients in bowl. When drippings are hot, pour about 4 tablespoons worth into cornbread mix and stir in. Let skillet heat a few more minutes until barely smoking then pour mix into skillet and let cook on burner for a minute. Remove from stove top and place in oven, baking until top is golden brown with darker brown patches. Test with a toothpick for doneness. If it pulls out clean, its done.

Cornbread Pecan Stuffing

8 cups cornbread
6 english muffins
1/2 cup butter
6 stalks celery finely chopped
1 onion finely chopped
1 1/2 cups toasted pecans chopped
2 red bell peppers finely chopped
2 green chilies roasted, peeled and diced
1 pound sausage
1 tablespoon fresh oregano or 1/4tsp dried
6 fresh sage leaves or 1/2tsp dried
2 tablespoons fresh basil or 1/2tsp dried
2 tablespoons parsley or 1tsp dried
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
salt to taste
1/2 cup chicken stock
2 1/2 cup heavy cream

Break or crumble cornbread and English muffins into coarse crumbs and place in a large bowl. Heat 4 tbl butter in a skillet. Add celery, onions and pecans and saute until translucent. Add with the red bell peppers and chilies to the bread. Brown the sausage in a medium skillet over medium-high heat. Drain sausage and add to the dressing along with oregano, sage, basil, parsley, pepper, cayenne pepper, salt to taste and stock. Mix well. Melt the remaining butter and stir in. Add cream to stuffing and mix well. Place in baking casserole and bake for 30 to 35 minutes in preheated 350 degree oven/grill.

Hush Puppies.

3 cups self rising white cornmeal
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 medium onion chopped fine
2 1/4 cups buttermilk
2 tablespoons bacon dripping

Combine all dry ingredients. Add buttermilk and bacon drippings and stir mixture until well blended. Pour about 4 inches of cooking oil into saucepan or deep fryer to 350 degrees. With a teaspoon, scoop some batter and with your finger slid it into the oil. As hush puppies float to the top, turn them so they brown evenly. Drain on paper towels. Makes about 3 dozen

Jalapeno Cheddar Hushpuppies

2 cups white self-rising cornmeal
1 egg
1/4 cup fine chopped onions
1/2 cup shredded cheddar cheese
1/4 cup fine chopped jalapeno peppers
1 cup orange juice more if needed
1/2 teaspoon salt
1 table sugar

Mix all in bowl until smooth, moist, stiff batter is formed. Cook and serve as above.

Spoonbread

1 cup cornmeal
1 teaspoon salt
1 tsp. pepper
3 cups water
1 cup milk
2 eggs
bacon fat or
butter

Boil water and slowly add cornmeal. Cook 5 minutes or until very thick. Cool until "warm". Beat in eggs one at a time. Add salt and milk. Preheat oven/grill to 350F and preheat iron skillet. Melt a couple of tablespoons of bacon fat in pan, add cornmeal mixture and return immediately to oven. Bake at 350F for 45 minutes or until toothpick comes out clean.

Blistering Brochettes

2 tablespoons Tabasco sauce
1/2 cup red wine
3/4 tablespoon soy sauce
1 tablespoon vegetable oil
1 small onion minced
2 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 chicken breasts cut in 1 1/2 inch cubes
1 medium onion cut in wedges
10 large mushrooms
10 cherry tomatoes

Combine Tabasco, wine, soy sauce, oil, minced onion, garlic, thyme, and oregano. Toss chicken breast cubes in mixture and marinate overnight in the refrigerator. Thread chicken, onion wedges, mushrooms, and tomatoes on skewers. Grill over coals for 10-12 minutes, until chicken is done. Baste with marinade mixture during grilling.

Chicken Kabobs

6 boneless skinless chicken breast halves
1 teaspoon Paprika
1 cup Dry white wine
3 tablespoons Vegetable oil
1 teaspoon Rosemary
2 Garlic cloves
2 1/2 cups Chicken broth
1 cup Rice raw
2 small yellow squash
1 Zucchini squash
2 tablespoons Green onions chopped

Mince Garlic. Cut squashes into 1/2 inch thick slices. Cut chicken into 1 1/2 inch cubes place in large bowl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and garlic pour over chicken. Marinate at room temperature for 1 hour. About 30 minutes before serving, bring broth to a boil in a medium saucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat and let stand tightly covered until all liquid is absorbed, about 5 minutes. Stir in green onions. Meanwhile, thread chicken and squashes onto skewers. Brush with marinade. Cook 4 to 5 inches from heat, either under the broiler or on a charcoal grill, for 8 to 10 minutes or until chicken is cooked through. Turn once and baste with marinade during cooking. Arrange kabobs over rice to serve.

Roasted Chicken

4 tablespoons onion powder
3 tablespoons sugar
3 tablespoons garlic powder
3 teaspoons dried thyme flakes
4 teaspoons ground cinnamon
3 tablespoons ground allspice
1 teaspoons ground nutmeg
3 tablespoons fresh-ground pepper
2 tablespoons hot pepper sauce

Although this is not REAL BBQ it is an easy way to cook a whole chicken on a gas grill! Split a whole 3 pound chicken by cutting up the middle of the breast bone. Press the chicken flat, and rub both sides, plus under the skin around the breast, with the following concoction. Mix the spices thoroughly in a bowl. Light both sides of your gas grill and leave them on high for ten minutes or until hot. Shut off one side of the grill and turn the other side to its lowest setting. Place the chicken, skin side up on the off side of the grill. Close the cover and let it cook for 45 minutes. Raise the cover and turn the chicken 90 degrees and close the cover and finish cooking for another 45 minutes. Test the thigh for doneness with an instant reading meat thermometer. About 180F is ok. Remove the chicken from the grill and let it rest for at least ten minutes before slicing.

Grilled Mushrooms

1 package Portabella mushroom caps
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 whole shallot finely chopped
1 clove garlic finely chopped
1 teaspoon salt

Remove stems and wipe caps clean with a damp paper towel.
Combine oil, vinegar, shallots and garlic.
Turn the mushrooms on their backs, with dark "gill" side up. Spoon dressing over gills.
Grill on rack over hot coals, gill sides up, for 4 minutes. Slice and serve.

Grilled Shrimp With Marinade

45 shrimp large (2 lb.)

Marinade:

2 tablespoons olive oil
2 tablespoons parsley
2 teaspoons coriander seeds ground
1/2 teaspoon salt coarse
1/4 teaspoon black pepper
2 tablespoons lemon juice
1 tablespoon ginger grated
1/4 teaspoon pepper red, crushed
1/2 teaspoon thyme

Soak bamboo skewers 1 hour before using. De-vein shrimp with scissors leaving shell intact. Mix all marinade ingredients until well blended. Add shrimp and marinate 30 minutes at room temperature or overnight in refrigerator. Drain and discard marinade. Thread shrimp on 2 parallel skewers. Grill over hot coals 1-1/2 to 2 minutes per side.

Hot & Spicy BBQ Shrimp

1/2 cup vegetable oil
1/2 cup chili sauce
1/4 cup catsup
1/3 cup lemon juice
1/8 cup Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon Tabasco sauce
2 tablespoons minced garlic
1 tablespoon dark brown sugar - packed
1 lemon cut in wedges
2 pounds large shrimp (20 - 25 count)
shelled and de-veined
bamboo skewers - soaked 30 minutes in water to cover

In a zip-lock plastic bag pour marinade over shrimp and close bag and refrigerate for 24 hours, turning several times. Remove shrimp from marinade and drain. Thread on skewers with lemon wedges. Grill 4 to 5 inches from heat source for 3 to 5 minutes, turning and basting frequently, until shrimp are done. DO NOT OVERCOOK! Serve immediately with any remaining marinade.

Louisiana BBQ Shrimp

1 1/2 cups ketchup
1 cup water
1/2 cup cider vinegar
3/4 cup sugar
2 each garlic cloves minced
1/2 cup onion minced
1/4 cup celery diced
1/4 cup parsley minced
1/4 teaspoon hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon basil ground
1/2 teaspoon oregano
1/2 teaspoon cinnamon
1 tablespoon bacon fat
5 pounds shrimp peeled and de-veined
salt to taste

Combine all except shrimp. Cook stirring frequently 35-50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend. Marinate shrimp in sauce a minimum of 1 hour. Arrange shrimp on barbequing skewers. Barbeque, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook!!!

Simple Pepper Steak

6 each 8-12 oz top sirloin steaks
3 tablespoons Black peppercorn coarsely ground.
1/4 cup red wine warmed
Salt to taste

Pat steaks dry with paper towels. Using the palm of your hand, gently but firmly press crushed peppercorns into both sides of the meat. Grill steaks over hot coals until browned on both sides. Pour warm wine over steaks. Salt to taste and serve.

Spicy Barbequed Steak

3 pounds chuck blade steaks cut 1" thick
1 1/2 teaspoons Meat Tenderizer
3/4 cup catsup
1/2 cup water
1/4 cup soy sauce
2 tablespoons vinegar
2 tablespoon brown sugar
1 teaspoon prepared mustard
1 each clove garlic crushed

In a small saucepan, combine catsup, water, soy sauce, vinegar, brown sugar, mustard and garlic. Simmer for 10 to 15 minutes on back of grill. Moisten steak with water. Sprinkle evenly with half the tenderizer and pierce deeply with a fork. Repeat on other side. Grill steak five inches from medium-hot coals about 35 minutes, turning and basting frequently with sauce. TIP: Before barbequing, slash through fat on the outside of steaks at one-inch intervals to prevent curling.

Veggies On The Grill

Any quantity of zucchini, carrots, onions, broccoli, mushrooms, peppers or any other veggies you wish marinate with garlic and your favorite Italian dressing. Grill on a hot griddle plate (not open grate) on your favorite grill.

Mexican Salsa

1- 8 oz. can tomato sauce
1/2 teaspoon cumin powder
1 teaspoon salt
1 juice of half a lemon
2 tablespoons crushed red chili
1/2 teaspoon oregano
3 garlic cloves minced
2 teaspoons vinegar

Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips.

Quick Poppers

fresh jalapenos
cream cheese
bacon

Take fresh jalapenos and cut in half (lengthwise). Remove seeds and ribs. Fill each half with cream cheese, wrap in 1/2 strip of bacon, and toothpick it so bacon doesn't try to unwrap. Place on grill until bacon starts to crisp.

Hot Nuts

1 cup pecans
1 cup walnuts
1 cup peanuts
1 cup raw almonds
Pam Cooking Spray
salt
chili powder
cayenne

Put 1 cup each raw pecans, walnuts, peanuts, and almonds on a cookie sheet and spray them with Pam. Then salt, chili powder and cayenne. Smoke them with mesquite at 225F for 1 1/2 hours. Let them cool so they are crunchy.

Barbecued Cornish Hen

4 Cornish game hens
1/4 cup butter melted

BBQ SAUCE

2 clove garlic minced
2 teaspoons salt
1/4 cup vinegar
1/8 cup lemon juice
1/4 cup oil
1 1/4 cups Worcestershire
2 tablespoons chopped onion
1 teaspoon paprika
1/2 cup brown sugar
1/4 cup ketchup

Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes for about 45 minutes or until tender.

Barbequed Garlic Chicken

3 pounds boneless skinless chicken
3 teaspoons garlic chopped
1 teaspoons salt
2 tablespoons black peppercorns
1 cup fresh onion chopped
1 tablespoons lime juice
tomatoes
scallions

Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the onion and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. BBQ chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink . Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.

Char-Broiled Turkey

1 15-20 pound turkey
Salt and pepper
vegetable oil
onions rough chopped
1 stalk celery cut into 2 inch pieces
1 lime quartered
1 lemon quartered
1 orange and apple quartered
1 quart water
1 1/2 sticks butter
1 lemon thinly sliced

Preheat charcoal grill to medium heat with most of coals on end opposite where turkey will be sitting directly over. Wash and rinse turkey. Dry with absorbent towels, and season inside of turkey with salt and pepper. Rub outside of bird with oil. Stuff with onions, celery, orange, apple, 1 lime and the 1 lemon quartered. Completely fill cavities to keep turkey moist. Melt butter in roasting pan, add water and sliced lemon (add more lemon juice if desired). Cover turkey tightly (crimp edges) with aluminum foil, and cook over grill for 4 to 6 hours, removing foil and adding smoker chips for last hour or so. Alternatively, stuff the bird and then cover with aluminum foil and bake in 350F oven/grill for 6-7 hours.

Chicken Breasts Southwestern Style

1/2 cup vegetable oil
1/3 cup lime juice
2 tablespoons green chilies chopped
1 1/2 teaspoon fresh garlic minced
4 chicken breasts boneless skinless
8 slices cheddar cheese
salsa

In 9" square baking pan stir together all marinade ingredients. Add chicken breasts and marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coals to one side heat until coals are ash white. Make aluminum foil drip pan and place opposite coals. Remove chicken from marinade and drain. Grill chicken 7 minutes then turn. Continue grilling until fork tender, 6 to 8 minutes. Top each chicken breast with 2 slices cheese. Continue grilling until cheese begins to melt. Serve with salsa.

Honey-Glazed Breast Of Turkey

1- 5 pound turkey breast
1/2 cup honey
1/4 cup dry sherry
1 tablespoon butter
juice of 1/2 lemon
1/2 teaspoon salt
1/8 teaspoon pepper

Rinse and dry breast. Heat honey, sherry and butter in saucepan. Remove from heat and add lemon juice and salt. Pour over breast and let stand, covered, in refrigerator 3-5 hrs. Prepare grill and place turkey on grill and baste. Baste once again when almost done, at 165F measured with a probe thermometer in the deepest part of the breast.

Orange And Honey Marinade

1/2 cup orange juice
4 teaspoons honey
4 teaspoons vinegar
1/2 teaspoon finely slivered orange peel

Combine all ingredients in a bowl. Makes about 2/3 cup
This marinade is good for poultry, pork.

Simple Jamaican Jerk Chicken

1/2 cup onion chopped
1 teaspoon fresh thyme
2 teaspoons sugar
1 teaspoon coarsely ground black pepper
1/2 teaspoon allspice
1/4 teaspoon red pepper flakes crushed
1 tablespoon oil
2 3 1/2 pound chickens cut-up

In blender container or food processor bowl with metal blade, combine all ingredients except chicken. Blend until mixture is a paste. Rub paste on all sides of chicken pieces. Place in 12x8" (2 quart) baking dish or large re-sealable plastic bag. Cover dish or seal bag. Refrigerate 3 hours or overnight. Heat grill. Place seasoned chicken on 18" square of heavy-duty foil. Wrap securely. When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from Medium coals. Cook for 1 hour or until chicken is tender and juices run clear, turning once. Remove chicken from foil, reserving juices. Place chicken on grill. Cook 10-15 minuets or until chicken is golden brown, turning once and basting occasionally with reserved juices.

Spiced Grilled Chicken

2 1/2 tablespoons cooking oil
1/2 cup onion chopped fine
1 each clove garlic minced
3/4 cup ketchup
1/4 cup vinegar
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Tabasco sauce
1 each 2 1/2 - 3 pound chicken quartered

Heat cooking oil in saucepan and cook onion and garlic until tender, but do not brown. Add ketchup, stir, and add remaining ingredients. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes, stirring occasionally. Set sauce aside. Season chicken pieces with additional salt, if desired. Place chicken pieces bone side down over medium to hot coals. Grill 25 minutes (until bone side is well browned). Turn pieces over and grill 25 minutes more (until chicken is tender). Brush chicken frequently with sauce during last 10 minutes of grilling, using all the sauce.

24 Hour Slaw

1 head red cabbage shredded
2 onions chopped
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon dry mustard
1 1/2 teaspoons salt
3/4 cup vinegar

Pour 3/4 cup sugar over cabbage and onion and toss. Bring celery seeds and remaining ingredients to a boil. Pour over cabbage and onions. Let sit for 24 hours before serving.

BBQ Veggies, Roasted Corn

1/2 cup butter
2 tablespoons chives finely chopped
2 tablespoons parsley chopped
pinch of salt and pepper
8 ears corn

Prepare corn by peeling back the husk but do not remove and remove the silk. If the husks feel dry, soak the whole ears in water for 15-30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. Brush corn with butter mixture salt and pepper. Recover the corn with the husks. Roast husks over hot coals, turning frequently for 30 minutes.

BBQ Pineapple

2 each large fresh pineapples
1/3 cup plus 4 tsp. Grand Marnier
6 tablespoons maple syrup
a few drops of vanilla extract

Slice the pineapples half and inch below the tops and reserve the tops. Cut out the hard fibrous center of each pineapple. Set the pineapples aside. Combine in a bowl the Grand Marnier maple syrup and a few drops of vanilla Extract. Stir with a spoon. Brush the cut side of each pineapple with the mixture and pour the remaining Grand Marnier mixture evenly into the cavity of each pineapple. Cover each pineapple with its reserved top after coating the cut side with sugar so that it adheres to the Pineapple. Thread the pineapples on a skewer with the tops touching. Broil on the spit until the pulp of the pineapples is permeated with the Syrup this may take up to 30 min. Remove the pineapples from the skewer and cut into thick slices with a sharp knife serve unpeeled.

Baked Sweet Plantains In Wine

4 ripe plantains
1 cup olive oil
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 cup sherry wine

Preheat oven/grill to 350F. Remove peel from plantains and slice them lengthwise in half. In a large saute pan, heat oil to medium hot and add plantains. Cook them until lightly browned on each side. Place them in a large baking dish and sprinkle sugar over all. Add cinnamon and cover with wine. Bake for 30 minutes, or until they take on a reddish hue.

Buffalo-Style Ribs With Blue Cheese Dressing

For the ribs

1/4 cup cider vinegar
1/4 cup olive oil
1/4 cup Worcestershire sauce
2 tablespoons hot pepper sauce
2 tablespoon brown sugar
2 slabs pork back ribs (about 1 to 3 pounds)

Prepare the ribs:

In small bowl, whisk together vinegar, oil, Worcestershire sauce, hot pepper sauce, and brown sugar. Place ribs in a re-sealable plastic bag pour marinade mixture over ribs, turning to coat ribs, and close bag. Marinate in refrigerator 4 hours or overnight, turning occasionally to distribute marinade.

For the dressing

1/4 cup mayonnaise
1/4 cup sour cream
2 1/2 ounces blue cheese, finely crumbled
1 1/2 clove garlic, minced
1 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
1 pinch of Salt and pepper

Make the dressing:

Combine all dressing ingredients and refrigerate until ready to serve. Remove ribs from marinade reserve marinade. In small saucepan, bring reserved marinade to boil at least 1 minute at a full rolling boil. Place ribs in centre of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.

Lemon Barbecue Sauce

1/4 cup vegetable oil
2 tbsp chopped onion
1/4 cup minced celery
1/4 cup lemon juice
1/4 cup tomato puree
1 tbsp worchestershire sauce
2 clove minced garlic
2 1/2 tbsp brown sugar
1/4 tsp salt
1/4tsp. pepper
Place oil in a skillet , add onion and celery.
Saute until tender over medium heat.
Add remaining ingredients and simmer for 10 minutes.

Grilled Garlic Shrimp

2 lb. shrimp peeled
2 cloves garlic minced
Pinch of salt
1 tablespoons chives minced
Dash of Worcestershire sauce
1/2 cup butter
3 lemons juiced
Pepper, to taste
1/2 cup parsley, minced

Saute garlic in butter. Remove from heat add lemon juice, salt , pepper, Worcestershire , parsley
and chives. Stir. Add shrimp.
Marinate for 30 minutes.
Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil.
Grill for 6 to 10 minutes or until done.

Maple Barbecue Sauce

1 cup of good quality maple syrup
1 cup ketchup
1 cup finely chopped onion
1/4 cup firm packed brown sugar
1/4 cup apple cider vinegar
1/4 cup lemon juice
1/4 cup water
1 1/2 tbsp olive oil
2 tbsp worcestershire sauce
2 tsp finely chopped garlic
2 tsp grated lemon rind
1 tsp salt
1/4 tsp hot sauce

Combine all ingredients in a saucepan.
Bring to a boil reduce heat and simmer 20 minutes.
Cool.
Pour mixture into a blender and blend until smooth.

Tennessee Rib Sauce

1/2 cup ketchup
1/4 cup light molasses
2 tbsp light brown sugar
2 tbsp orange juice
1 tsp grated orange zest
1 medium onion finely chopped
2 clove garlic minced
1 tsp prepared mustard
1 tsp Worcestershire sauce
1/8 tsp red pepper flakes
1/4 cup red wine

Combine all the following ingredients in a saucepan. Bring to a slow boil and simmer for
for 15 minutes. Use to baste ribs during cooking.

Southwest Grilled Chicken

2 lb boneless skinless chicken
3/4 cup vegetable oil
1/3 cup Red wine vinegar
2 tbsp dijon mustard
1 teaspoon salt
2 teaspoon sugar
1 1/2 tsp black pepper
3/4 tsp dried tarragon crumbled
1/2 tsp hot pepper flakes

In a large bowl, whisk together the oil, vinegar, mustard, salt, sugar black pepper, tarragon, and red pepper flakes. Add the chicken and
turn it to coat with the marinade. Let the chicken marinate, covered and chill overnight.
Drain it and discard the marinade.
Grill the chicken on an oiled rack set 5 to 6 inches over glowing coals turning it for 15 to 20 minutes, or until it is cooked through.

Grilled Lemon Chicken

2 skinless boneless chicken breasts
3/4 cup olive oil
1/2 cup lemon juice
1 tsp salt
1 tsp paprika
2 tsp onion powder
1/2 tsp thyme
1/2 tsp garlic powder

Cut chicken into serving size pieces and place in a shallow dish.
Combine all other ingredients and pour over chicken. Cover dish with foil and refrigerate overnight. Remove to room temperature for 1 hour before cooking. Place chicken on hot grill for 25 minutes turn and cook 25 more minutes.

Dr Pepper Sauce

3/4 Cups of Dr. Pepper
3/4 cup of Ketchup
1 tsp. of Worchestshire
1 tsp. of Dried Oregano
2 garlic clove (minced) optional

MONTREAL STEAK SEASONING

3 tbsp. salt
2 tbsp black pepper
1 tbsp dried onion
1/2 tbsp garlic powder
1/2 tbsp crushed red pepper
1/2 tbsp dried thyme
1/2 tbsp dried rosemary
1/2 tbsp dried fennel

Mix together and store in a shaker. Shake or rub 1 tbsp
seasoning onto 1 pound steaks, pork chops and hamburgers
before grilling or broiling.

Blooming Onion and Dipping Sauce

Dipping Sauce:

1/2 cup mayonnaise
2 tablespoon ketchup
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

Blooming Onion:

1 egg
1 cup milk
1 cup all-purpose flour
1 1/4 teaspoons salt
1 1/4 teaspoons cayenne pepper
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/3 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon ground cumin
1 large sweet onion
3/4 cup vegetable oil for frying

To make sauce: In a medium bowl, combine mayonnaise, ketchup, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.

To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.

To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).

Spread the petals of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.

Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.

Heat oil in a deep fryer or deep pot to 350 degrees F. Make sure you use enough oil to completely cover the onion when it fries.

Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

RECIPES COMPILED BY DAVE ANDREWS

2007-09-16T12:13:00.000-07:00

Carolina Barbecue
Ingredients:
5- pound Boston Butt roast
2 teaspoons vegetable oil
1 1/2 cups water
1 can (8 oz.) tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
Salt and pepper, to taste
1 teaspoon celery seeds
1 teaspoon chili powder
Dash hot pepper sauce
Instructions: Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time. Slice or chop to serve.

Spicy Pork Steaks
2 pounds pork steaks
***DRY SPICE RUB***
1 teaspoon garlic powder
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 tablespoon paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon salt
Combine dry spice rub ingredients and coat both sides of meat with barbeque seasoning. Let stand at least 30 minutes before cooking. Grill over medium coals (225) for about 15 minutes per side, depending on thickness. Sprinkle on additional barbeque seasoning after turning meat.

Mustard Glazed Pork Ribs
6 pounds pork ribs vegetable oil
***Mustard Rub***
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
***Honey Mustard Glaze***
1 tablespoon spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne
One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit.

Grilled Pork Chops With BBQ Baked Beans
4 Center-cut porterhouse pork chops; (2-inches thick ea.)
1 BBQ baked beans;
*** DRY RUB ***
1 teaspoon sage
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
For the dry rub, combine all ingredients, and mix well. Rub pork chops with dry rub and grill for 10 minutes on each side or until done. Serve with BBQ Baked Beans.

Barbecued Pork Loin With Grilled Onions
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dry oregano crushed
1 clove garlic minced
1 1/2 pounds lean pork tenderloins
1 large sweet onion
olive oil cooking spray
Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160F. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions.

BBQ Pork Roast
3 pounds pork; center cut loin
1 tablespoon sage
1 teaspoon allspice
1 teaspoon coriander
1 teaspoon nutmeg
8 peppercorns
1 tablespoon season salt
1 cup applesauce
1/2 cup brown sugar
Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome BBQ grill until 160F. internal temperature with indirect roasting. This can be done with a pan directly under the roast and coals placed on either side of pan. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving.

World Championship Barbequed Ribs
5 pounds pork loin back ribs
***DRY RUB***
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons pepper black
2 teaspoons pepper white
2 teaspoons pepper red
***BARBEQUE SAUCE***
6 tablespoons salt
6 tablespoons pepper, black
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar, white
4 cups water
1 each onion, large, yellow, diced
1/2 cup molasses, sorghum Barbeque Sauce:
Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not much chance of this happening, but it is a nice touch to the recipe - CWS) Dry Rub: Mix ingredients together thoroughly. Preparation: Sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230F) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230F in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side.

Shake 'n' Smoke Ribs
***DRY RUB***
2/3 cup dark brown sugar; packed
1/4 cup paprika
2 tablespoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
2 teaspoons coriander; ground
1 teaspoon salt
***THE MOP***
1 tablespoon butter
1 each medium onion; grated
8 each cloves garlic; minced
1 each 12 oz can tomato paste
1 cup red wine vinegar
1/2 cup water
1/2 cup molasses
1/2 cup packed dark brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons chili powder
1 tablespoon dry mustard
These instructions are for beginning smoke/cooker enthusiasts. It should work equally well in the Brinkmann type of water/cookers as well as most other cookers. The main requirement is the ability to maintain the cooking chamber temperature between 180 and 250F and the cooker must have a water pan to maintain the humidity close to 100%. Add all of the ingredients for the rub into a Ziploc bag and mix thoroughly. Add the ribs, shake thoroughly to ensure complete covering of the ribs and store in the refrigerator overnight. About 5 1/2 - 6 hours before you plan on serving the ribs, fire up the smoker and make the sauce. To make the sauce, sauté the onion and garlic in a little oil until golden brown. Then add the remaining ingredients and stir frequently until everything is totally dissolved. Cook on simmer for about 30 minutes. Once the cooker has settle down to a good bed of coals, place the ribs on the grill over a pan of cold water. Let smoke, covered and undisturbed for about 2 hours. At that point, open the smoker lid and basted the ribs well with the mop, taking this opportunity to check the coals in the fire pan and the liquid level in the water pan. Replenish as needed, adding wet wood for plenty of smoke as well. Cook the ribs for 3 hours more, turning and basting them after 1 hour and again after 2 hours. As always in smoke cooking, precise timing is not terribly important here. Just keep the smoke up and the temperature between 180 and 240F and be liberal with your mopping. By the end of their 5 hours on the grill, the ribs will have long since reached the required internal temperature of 185 for fresh pork, but you can't overdo ribs by smoking, and the long, slow cooking will have rendered them tender to a tee. About 10 minutes before you are ready to serve the ribs, treat them to a final mop, letting it set to a tantalizingly rich glaze over what may be the most succulent ribs you've ever tasted. For finger-licking aficionados, provide yet more hot mop sauce served up in dipping bowls.

Coca-Cola Ribs
4 pounds pork ribs
3 cups Coca-Cola or Dr Pepper
3 cups ketchup
1 cup packed dark brown sugar
6 tablespoons chili powder
4 tablespoons ground black pepper
2 tablespoons dry mustard
1 tablespoon ground cinnamon
Transfer the ribs to a large non-reactive glass or ceramic dish pour 2 cups of Coca-Cola or Dr Pepper over them. Reserve the third cup of the soda for a sauce to be made later. Let the ribs marinate, tightly covered with plastic wrap and refrigerated, overnight. About 6 1/2 hours before you plan to serve the ribs, start a fire in your smoke/cooker and begin heating a quantity of coals. Then turn your attention to the sauce. Pour the remaining 1 cup of soda into a blender or food processor and measure in the catsup, brown sugar, chili powder, pepper, dry mustard, and cinnamon. Mix until smooth and well blended. No need to cook this one, as least for now. Add some well-soaked aromatic wood such as hickory or mesquite to the glowing coals in your cooker. Set a pan filled with hot water in place, and smoke cook the ribs, covered at 220 to 240F. for about 3 hours. After this initial smoking, turn the ribs, slather them with the sauce, check the supply of wood and water in their respective pans, and continue cooking for another 3 hours, this time turning the ribs every 30 minutes and mopping them with sauce each time they're turned. By the end of the 3 hours, they should have long since reached the internal temperature of 160 to 170F recommended for pork. After the last basting of the ribs, tote the remaining sauce inside and simmer in a medium-size saucepan over low heat until quite thick. Serve the gloriously gooey sauce in dipping bowls with the finished ribs.

BBQ Pasties
4frozen pie shells; thawed
1 1/4 pounds pulled pork
4 medium potatoes; diced
1 large onion; chopped
1 carrot diced
1/2 tablespoon sage
1/2 tablespoon thyme salt and pepper
Mix all ingredients and put 1/4 in each pie shell. Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. Bake on a cookie sheet at 375F for 30 to 35 minutes, then reduce heat to 350F and bake 15 more minutes. I just replaced the meat in the pasty recipe with pulled pork. It gave it a nice smokiness and with the BBQ sauce, it was great. I like flaky crusts and hate rolling pastry dough, so I use frozen pie shells. I get one pasty out of each shell. This makes 4 pasties. Serve with BBQ sauce and a beer.

Chipotle Pork Tenderloin
1/4 cup olive oil
1/4 cup Apple Cider Vinegar
1/4 cup Chipotle sauce
1 clove garlic; (pureed or very -- finely chopped)
1/8 teaspoon or Salt & Pepper
1 Pork tenderloin
1) Mix all ingredients except for tenderloin
2) Place tenderloin on sheet of aluminum foil and cover with marinade. Wrap up tenderloin and place in fridge for 20-30 min
3) Remove from foil and sear on all sides over medium coals--reserve marinade and foil
4)Place loin back in foil with remaining marinade and cook using "weber indirect method" until done (about 175 internal) *Some folks might disagree with the use of foil, I just can't seem to find another way to keep such a lean piece of meat juicy.
5) Let meat rest 10 min before slicing, cover with remaining marinade after plating.

Boneless Pork Loin
1 boneless pork loin
9 cloves garlic
1/4 cup soy sauce
1/4 cup lime juice
4 crushed chile peppers
1/2 cup olive oil
Throw the marinade ingredients into a food processor, garlic and soy first, until mixed then add the rest. Marinate at least overnight, then fire up the grill using the indirect method. Put two or three large chunks of Hickory on the coals when they are ready. For an ~4 lb. pork loin it will take ~ 3 - 4 hours, adding charcoal and hickory as needed.

Barbecued Pork Loin With Grilled Onions
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dry oregano; crushed
1 clove garlic; minced
1 1/2 pounds lean pork tenderloins
1 large sweet onion
olive oil cooking spray
Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160F. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions with Corn and Black Bean Salsa.

COOKING OF RIBS
Thaw and inspect ribs - If top of slab is showing any bone (a shiner) notify manager. These ribs are not to be served. Remove membrane.
Combine:
4 Lbs. Brown Sugar
1 Cup Black Pepper
1 Cup Seasoning Salt
1/2 CUP Paprika
Cook for three(3) hours at 225°. (Load fire box with two(2) logs) Load ribs on full size sheet pan single layer (do not stack). Wrap tray in film wrap. Load into warming cabinet for serving. SERVING OF RIBS Cut slab in half for order of ribs. If wet ribs-brush BBQ sauce on top (do not dip). Sauce should not be the dominate flavor but an enhancer. If dry ribs-sprinkle BBQ spice over entire top of rib. Juice from rib will absorb first coat. Apply again until rib has a dry appearance. Given to me on one of my trips to Memphis by a kind employee.

COOKING OF SHOULDER / SERVING OF SHOULDER
Combine:
2 Cups Seasoning Salt
2 Cups Granulated Garlic
2 Cups Black Pepper Rub shoulders
- Refrigerate 24 hours before cooking. Place shoulders on pit (three(3) logs in smoke box). Skin side should be down. Cook for twelve(12) hours at Z25°. SERVING OF SHOULDER Cool shoulder for 30 minutes. Remove skin and all exterior fat. Pull meat (never/never/never/ never chop our meat!) Given to me on one of my trips to Memphis by a kind employee

Orange-Honey Barbecued Ribs
Ingredients:
3 pounds country-style ribs
1 12-oz. bottle chili sauce
1/2 cup chopped onion
1/3 cup honey
1/4 cup butter or margarine
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 teaspoon grated orange rind
Instructions:
Place ribs on rack of broiler pan. Cover with foil. Roast at 350 degrees F. for 1 hour. Meanwhile, combine chili sauce, onion, honey, butter, garlic, salt and hot pepper sauce in saucepan. Bring to a boil. Cover; simmer 30 minutes. Stir in orange rind. Set aside. Remove foil; pour off drippings. Brush sauce on ribs; roast uncovered 30 minutes. Brush with sauce again. Roast 20-30 minutes longer or until ribs are very tender. Serve any remaining sauce with ribs.

Cowboy Barbecued Ribs
Ingredients:
5 pounds pork spareribs
1 cup water
1/3 cup butter or margarine
2 tablespoons fresh lemon juice
1/4 cup dry mustard
1/4 cup chili powder
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspon cayenne pepper
Instructions:
Place spareribs on broiler pan. Cover with foil. Roast at 400 degrees F. for 1 1/2 hours. Meanwhile, combine remaining ingredients in medium saucepan; mix well. Bring to a boil. Reduce heat; simmer for 30 minutes. Brush sauce on ribs. Broil 5 inches from heat for 7-10 minutes on each side. Serve ribs with additional sauce.

Brew 'n Barbecue
Ingredients:
3- pound boneless pork loin
1 12-ounce can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup cooking oil
1-2 tablespoons chili powder
2 cloves garlic, minced
Instructions:
Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate overnight, turning occasionally. Remove pork from marinade. Place over drip pan on grill; grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155 degrees F., about 1 hour. Let rest 10 minutes before slicing thinly to serve.

BBQ Pork Tenderloin
1 pork tenderloin
Dry Rub
2 tbsp. curry powder salt and pepper
2 cloves of finely chopped garlic Marinade
3 tbsp. Soya Sauce
4 tbsp. Olive oil
1 tbsp chopped ginger
Rub the pork with the dry rub and place in the marinade overnight. Heat BBQ to 350 degree (medium) and grill tenderloin for 10 minutes on each side.Let your pork rest for 10 minutes before you cut it!

Pepsi Baby Back Ribs
3 Ibs. Baby Back Ribs
3 12 ounces cans of Pepsi
3 tablespoons Garlic Powder
3 tablespoons Soya Sauce
Cut ribs into single servings and place into large disposable foil pan. Mix remaining ingredients together in a mixing bowl. Pour mixture onto ribs in pan. Simmer on barbecue over low heat with barbecue cover closed. Occasionally stir ribs and mixture with wooden spoon. When most of the mixture is gone the ribs are ready to eat. The meat will be tender and fall off the bones. Cut on half and serve with greens.

SOME PLACES FOR YOU TO VISIT WHILE YOU ARE DOWN SOUTH

2007-09-16T11:18:00.000-07:00

Al Davis Barbeque & Grill
1023 Mississippi Blvd.
Memphis, TN
38126

*Alfred’s On Beale
197 Beale Street
Memphis, TN
38103

*Arnold's Bar-B-Que
6721 E Shelby Dr
Memphis TN38141

*A & R Barbeque
3721 Hickory Hill Rd
Memphis TN38115

A & R Bar-B-Q
1802 Elvis Presley Blvd
Memphis TN38106

*Bar-B-Q Shop Restaurant The
1782 Madison Ave
Memphis TN

Bar-B-Q Shack #1
809 Chelsea Ave
Memphis TN38107

Big D’s BBQ & Hot Wings
5020 U.S. Highway 78
Memphis, TN.
38118

*Brad’s Bar-B-Q
2845 Bartlett Rd.
Memphis, TN.
38134

Brown’s Bar-B-Q
1061 S. 3rd Street
Memphis, TN.
38106

Bubba’s
6711 Hidden Fern Ln. E.
Bartlett, TN.
38135

Bynum’s Bar-B-Q
1404 Airways Blvd.
Memphis, TN.
38114

C&J Barbecue
2019 E. Person Ave.
Memphis, TN.
38114

*Central B B Q
2249 Central Ave
Memphis TN38104

Coleman’s Bar-B-Q Pit & Grill
5175 Millbranch Rd.
Memphis, TN.
38116

*Corky’s Bar-B-Q
5259 Poplar Ave.
Memphis, TN.
38119

* Cozy Corner
745 N Parkway
Memphis, TN
38105

*Germantown Commissary
2290 S Germantown Rd.
Germantown, TN
38138

Gridley's Bar-B-Q
3624 Austin Peay Hwy
Memphis TN38128

*Gridley's Bar-B-Q
6842 Stage Rd
Memphis TN38134

*Gridley's Bar-B-Q
4774 Summer Ave
Memphis TN38122

*Hog Wild-Real Memphis Barbeque LLC
1291 Tully St
Memphis TN38107

Interstate Bar-B-Q & Restaurant
2265 S 3rd St
Memphis TN38109

*Jack’s Bar-B-Q Rib Shack
5099 Old Summer Rd.
Memphis, TN
38122

Jango’s Bar-B-Que
954 Jackson Ave.
Memphis, TN.
38107

Kelvin's BBQ & Wings
2675 Frayser Blvd
Memphis, TN 38127

*Kings Palace Cafe Inc
162 Beale St
Memphis TN38103

*Leonard's Pit Barbecue
5465 Fox Plaza Dr
Memphis TN38115

*Lois Pit Bar-B-Q
1456 Wells Station Rd.
Memphis, TN.
38108

Mike’s Bar-B-Que
73 Monroe Ave.
Memphis, TN.
38103

*Moma’s Bar-B-Q
6301 Stage Rd.
Memphis, TN.
38134

Mr. Pig Pit Bar-B-Que
3530 Ramill Rd.
Memphis, TN.
38128

Noel's Hot Pit Bar-B-Que
3024 S 3rd St
Memphis TN38109

*Neely's Bar-B-Que Restaurant
670 Jefferson Ave
Memphis TN38105

Payne's Bar-B-Q
1393 Elvis Presley Blvd
Memphis TN38106

*Payne's Bar-B-Que
1762 Lamar Ave
Memphis TN38114

*Pig-N-Whistle
7144 Winchester Rd.
Memphis, TN
38125

Public Eye
17 S Cooper Street
Memphis, TN
38104

*Rum Boogie Cafe
182 Beale St
Memphis TN38103

*Reese's Bar B Q
4606 Winchester Rd
Memphis TN38118

*Rendezvous Charles Vergos
52 S 2nd St
Memphis TN38103

*River City Bar-B-Cue
3465 Cazassa Rd
Memphis TN38116

*Showboat Barbecue
3711 Lamar Ave
Memphis TN38118

Showboat Barbecue
3200 Hickory Hill Rd
Memphis TN38115

*Smokey Bones BBQ & Grill
6980 Winchester Rd
Memphis, TN 38115

*Tastee Bar-B-Q
1028 E. Brooks Rd.
Memphis, TN.
38116

*The Pig on Beale
167 Beale Street
Memphis, TN
38103

*Three Little Pigs
5145 Quince Rd.
Memphis, TN
38117

Top Of The Line Barbecue
1351 N. Hollywood St.
Memphis, TN.
38108

*Tops Bar-B-Q General Offices/Catering
4515 Poplar Ave.
Memphis, TN

Willie's Famous Barbeque And Deli
1795 Dellwood Ave
Memphis TN38127

Willie Moffat’s
1616 Sycamore View Rd.
Memphis, TN
38134

*Willingham’s World Champion Barbeque
680 W. Brookhaven Cr.
Memphis, TN
38117

A & R BBQ MEMPHIS TN.

2007-09-10T18:08:00.000-07:00

T BONES B-B-Q FLORIDA

2007-09-10T18:04:00.000-07:00

JOHN WILLINGHAMS BBQ STORE DISPLAY

2007-09-10T18:01:00.000-07:00

HOLY SMOKES BAR-B-Q FLORIDA

2007-09-10T18:00:00.000-07:00

HEAVENLY BAR-B-QUE FLORIDA

2007-09-10T17:57:00.000-07:00

BLACK DIAMOND ON BEALE ST. MEMPHIS TN.

2007-09-10T17:54:00.000-07:00

BLUES CITY GENERAL STORE ON BEALE ST. MEMPHIS TN.

2007-09-10T17:52:00.000-07:00

THE PIG ON BEALE MEMPHIS TN.

2007-09-10T17:49:00.000-07:00

THE RUM BOOGIE CAFE ON BEALE ST. MEMPHIS TN.

2007-09-10T17:46:00.000-07:00

ALFRED'S ON BEALE ST. MEMPHIS TN.

2007-09-10T17:44:00.000-07:00

THE FUNNYBONE ON BEALE ST. MEMPHIS TN.

2007-09-10T17:42:00.000-07:00

CELEBRITY'S ON BEALE ST. MEMPHIS TN.

2007-09-10T17:40:00.000-07:00

PEOPLES ON BEALE ST. MEMPHIS TN.

2007-09-10T17:37:00.000-07:00

A&R BBQ MEMPHIS TN.

2007-09-10T17:35:00.000-07:00

THE BBQ EFFECT BBQ TEAM

2007-09-10T17:22:00.000-07:00

SWINES & BOVINES BBQ TEAM

2007-09-10T17:18:00.000-07:00

TWO MEN AND A HOG BBQ TEAM

2007-09-10T17:14:00.000-07:00

BUSTIN' LOOSE BBQ TEAM

2007-09-10T17:11:00.000-07:00

HAPPY GRILLMORE BBQ TEAM

2007-09-09T18:48:00.000-07:00

FRYING PAN BBQ TEAM

2007-09-09T18:40:00.000-07:00

FAST EDDIES BBQ TEAM

2007-09-09T18:37:00.000-07:00

DIZZY PIG NORTH BBQ TEAM

2007-09-09T18:34:00.000-07:00

BUSTIN' LOOSE BBQ TEAM

2007-09-09T18:32:00.000-07:00

BUBBA Q BBQ TEAM & FRIENDS

2007-09-09T18:27:00.000-07:00

ICEWINE FESTIVAL 2006

2007-09-09T18:17:00.000-07:00

ICEWINE FESTIVAL 2006

2007-09-09T18:12:00.000-07:00

BRIDAL VEIL FALLS @ NIAGARA FALLS

2007-09-09T18:09:00.000-07:00

NIAGARA FALLS WINTER 2006

2007-09-09T17:58:00.000-07:00

MOUTH WATERING RIBS @ OTTAWA COMPETITION

2007-09-09T17:56:00.000-07:00

TEAM CEDAR GRILLING CHEERLEADERS

2007-09-09T17:54:00.000-07:00

TEAM CEDAR GRILLING / ST. CATHARINES 2006

2007-09-09T17:50:00.000-07:00

COOKIN THE NIGHT BBQ

2007-09-09T17:44:00.000-07:00

CHINESE LANTERN FESTIVAL 5

2007-09-09T17:42:00.000-07:00

CHINESE LANTERN FESTIVAL 4

2007-09-09T17:39:00.000-07:00

CHINESE LANTERN FESTIVAL 3

2007-09-09T17:36:00.000-07:00

CHINESE LANTERN FESTIVAL 2

2007-09-09T17:33:00.000-07:00

CHINESE LANTERN FESTIVAL 1

2007-09-09T17:28:00.000-07:00

TIME TO TICKLE YOUR FUNNY BONE

2007-09-01T04:29:00.000-07:00

AIRLINE ATTENDANTS ANNOUCEMENTS

All too rarely, airline attendants make an effort to make the in flight "safety lecture" and announcements a bit more entertaining. Here are some real examples that have been heard or reported:
1. On a Southwest flight 245 (SW has no assigned seating, you just sit where you want) passengers were apparently having a hard time choosing, when a flight attendant announced, "People, people we're not picking out furniture here, find a seat and get in it!"
2. On a Continental Flight with a very "senior" flight attendant crew, the pilot said, "Ladies and gentlemen, we've reached cruising altitude and will be turning down the cabin lights. This is for your comfort and to enhance the appearance of your flight attendants."
3. On landing, the stewardess said, "Please be sure to take all of your belongings. If you're going to leave anything, please make sure it's something we'd like to have.
4. "There may be 50 ways to leave your lover, but there are only 4 ways out of this airplane"
5. "Thank you for flying Delta Business Express. We hope you enjoyed giving us the business as much as we enjoyed taking you for a ride."
6. As the plane landed and was coming to a stop at Ronald Reagan, a lone voice came over the loudspeaker: "Whoa, big fella, WHOA!"
7. After a particularly rough landing during thunderstorms in Memphis, a flight attendant on a Northwest flight announced, "Please take care when opening the overhead compartments because, after a landing like that, sure as hell everything has shifted."
8. From a Southwest Airlines employee: "Welcome aboard Southwest Flight 245 to Tampa .. To operate your seat belt, insert the metal tab into the buckle, and pull tight. It works just like every other seat belt; and, if you don't know how to operate one, you probably shouldn't be out in public unsupervised."
9. "In the event of a sudden loss of cabin pressure, masks will descend from the ceiling. Stop screaming, grab the mask, and pull it over your face. If you have a small child traveling with you, secure your mask before assisting with theirs. If you are traveling with more than one small child, pick your favorite."
10. "Weather at our destination is 50 degrees with some broken clouds, but we'll try to have them fixed before we arrive. Thank you, and remember, nobody loves you, or your money, more than Southwest Airlines."
11. "Your seat cushions can be used for flotation; and, in the event of an emergency water landing, please paddle to shore and take them with our compliments."
12. "As you exit the plane, make sure to gather all of your belongings. Anything left behind will be distributed evenly among the flight attendants. Please do not leave children or spouses."
13. And from the pilot during his welcome message: "Delta Airlines is pleased to have some of the best flight attendants in the industry. Unfortunately, none of them are on this flight!"
14. Heard on Southwest Airlines just after a very hard landing in Salt Lake City the flight attendant came on the intercom and said, "That was quite a bump, and I know what y'all are thinking. I'm here to tell you it wasn't the airline's fault, it wasn't the pilot's fault, it wasn't the flight attendant's fault, it was the asphalt."
15. Overheard on an American Airlines flight into Amarillo, Texas, on a particularly windy and bumpy day: During the final approach, the Captain was really having to fight it. After an extremely hard landing, the Flight Attendant said, "Ladies and Gentlemen, welcome to Amarillo. Please remain in your seats with your seat belts fastened while the Captain taxis what's left of our airplane to the gate!"
16. Another flight attendant's comment on a less than perfect landing: "We ask you to please remain seated as Captain Kangaroo bounces us to the terminal."
17. An airline pilot wrote that on this particular flight he had hammered his ship into the runway really hard. The airline had a policy which required the first officer to stand at the door while the passengers exited, smile, and give them a "Thanks for flying our airline." He said that, in light of his bad landing, he had a hard time looking the passengers in the eye, thinking that someone would have a smart comment. Finally everyone had gotten off except for a little old lady walking with a cane. She said, "Sir, do you mind if I ask you a question?" "Why, no, Ma'am," said the pilot. "What is it?" The little old lady said, "Did we land, or were we shot down?"
18. After a real crusher of a landing in Phoenix, the attendant came on with, "Ladies and Gentlemen, please remain in your seats until Capt. Crash and the Crew have brought the aircraft to a screeching halt against the gate. And, once the tire smoke has cleared and the warning bells are silenced, we'll open the door and you can pick your way through the wreckage to the terminal."
19. Part of a flight attendant's arrival announcement: "We'd like to thank you folks for flying with us today. And, the next time you get the insane urge to go blasting through the skies in a pressurized metal tube, we hope you'll think of US Airways."
20. Heard on a Southwest Airline flight. "Ladies and gentlemen, if you wish to smoke, the smoking section on this airplane is on the wing and if you can light 'em, you can smoke 'em."
21. A plane was taking off from Kennedy Airport. After it reached a comfortable cruising altitude, the captain made an announcement over the intercom, "Ladies and gentlemen, this is your captain speaking. Welcome to Flight Number 293, nonstop from New York to Los Angeles. The weather ahead is good and, therefore, we should have a smooth and uneventful flight. Now sit back and relax.. OH, MY GOD!" Silence followed, and after a few minutes, the captain came back on the intercom and said, "Ladies and Gentlemen, I am so sorry if I scared you earlier. While I was talking to you, the flight attendant accidentally spilled a cup of hot coffee in my lap. You should see the front of my pants, the passenger in Coach yelled, "That's nothing. You should see the back of mine!"

Programmers lesson on how to save money.

Three programmers and three accountants are traveling by train to a conference. At the station, the three accountants each buy tickets and watch as the three engineers buy only a single ticket. "How are three people going to travel on only one ticket?" asks an accountant. "Watch and you'll see," answers a programmer. They all board the train. The accountants take their respective seats but all three programmers cram into a restroom and close the door behind them. Shortly after the train has departed, the conductor comes around collecting tickets. He knocks on the restroom door and says, "Ticket, please." The door opens just a crack and a single arm emerges with a ticket in hand. The conductor takes it and moves on. The accountants saw this and agreed it was quite a clever idea. So after the conference, the accountants decide to copy the programmers on the return trip and save some money (being clever with money, and all that). When they get to the station, they buy a single ticket for the return trip. To their astonishment, the programmers don't buy a ticket at all. "How are you going to travel without a ticket?" says one perplexed accountant. "Watch and you'll see," answers an programmer. When they board the train the three accountants cram into a restroom and the three programmers cram into another one nearby. The train departs. Shortly afterward, one of the programmers leaves his restroom and walks over to the restroom where the accountants are hiding. He knocks on the door and says, Ticket, please."

THE PHARMACIST

The pharmacist walks into the store to find a guy leaning heavily against a wall. He asks the blonde clerk "What's with that guy over there by the wall?" The blonde clerk responds: "Well, he came in here this morning to get something for his cough. I couldn't find the cough syrup, so I gave him an entire bottle of laxative." The pharmacist yells: "You idiot! You can't treat a cough with a laxative!" The blonde clerk responds, "Of course you can! Look at him,he's afraid to cough".

A JOKE FROM THE EAST COAST OF CANADA

A Newfoundlander calls the police to report that his wife is missing. Two hours later he finds that his car is also missing and he calls the police to update them. The officer says "That's some shame my son, we will try to find where they're to." The next day the officer calls with terrible news. "Sir, we found your car." "Great!" the Newfoundlander exclaims, "When can I get it back?" The officer explains to the man that it was driven off a cliff. and that his wife was found inside. The Newfoundlander asks if she is alive. The officer says "Unfortunately not, she was dead in the front seat with a dozen lobster attached to her." The Newfoundlander asks when he can come by and identify the body. The officer thinks for a moment and says. "We should be pulling her up again tommorrow."

Go gitcha momma.

A redneck family from the hills was visiting the city and they were in a mall for the first time in their lives. The father and son were strolling around while the wife shopped. They were amazed by almost everything they saw, but especially by two shiny, silver walls that could move apart and then slide back together again. The boy asked, "Paw, what's at?" The father (never having seen an elevator) responded, "Son, I dunno. I ain't never seen anything like that in my entire life, I ain't got no idea'r what it is. " While the boy and his father were watching with amazement, a fat old lady in a wheel chair rolled up to the moving walls and pressed a button. The walls opened and the lady rolled between them into a small room. The walls closed and the boy and his father watched the small circular numbers above the walls light up sequentially. They continued to watch until it reached the last number and then the numbers began to light in the reverse order. Then the walls opened up again and a gorgeous 24 year-old blonde woman stepped out. The father, not taking his eyes off the young woman, said quietly to his son.......... "Boy..................go gitcha Momma............."

25 SIGNS SHOWING YOU MIGHT BE A CANADIAN

If you are Canadian, you will get a chuckle. For our non-Canadian members, this may help with understanding us a little better. 25 Signs Showing You Might Be Canadian
1. You're not offended by the term "HOMO MILK".
2. You understand the phrase "Could you pass me a serviette, I just dropped my poutine, on the chesterfield."
3. You eat chocolate bars, not candy bars.
4. You drink Pop, not Soda.
5. You know that a Mickey and 24's mean "party at the camp, eh!!!"
6. You don't care about the fuss with Cuba. It's a cheap place to go for your holidays, with good cigars.
7. You know that a pike is a type of fish, not part of a highway.
8. You drive on a highway, not a freeway.
9. You have Canadian Tire money in your kitchen drawers.
10. You know that Casey and Finnegan were not part of a Celtic musical group.
11. You get excited whenever an American television show mentions Canada.
12. You brag to Americans that Shania Twain, Jim Carrey, Celine Dion & Mike Myers are Canadians. ( WELL MAYBE NOT CELINE, MORE LIKE AN APOLOGY )
13. You know that the C.E.O. of American Airlines is a Canadian!
14. You know what a toque is.
15. You design your Halloween costume to fit over a snowsuit.
16. You know that the last letter of the English alphabet is always pronounced "Zed".
17. Your local newspaper covers the national news on 2 pages, but requires 6 pages for hockey. 18. You know that the four seasons mean: almost winter, winter, still winter, and road work.
19. You know that when it's 25 degrees outside, it's a warm day.
20. You understand the Labatt Blue commercials.
21. You know how to pronounce and spell "Saskatchewan".
22. You perk up when you hear the theme song from 'Hockey Night in Canada'.
23. You are in grade 12, not the 12th grade.
24. "Eh?" is a very important part of your vocabulary, and is more polite than, "Huh?"
25. You actually understand these jokes, and forward them to all of your Canadian friends! (Then you send them to your American friends just to confuse them!)

THOUGHT I WOULD SHARE SOME POEMS THAT I HAVE WRITTEN IN THE PAST

2007-08-25T15:57:00.000-07:00

A CITY RAIN

( I won an honourable mention with this poem which was judged by The League Of Canadian Poets)

The flash of a neon monster glimmers
upon the wet pavement, as the people
run for shelter
from the evening rain.

Car headlights shine on the wet asphalt,
and the air smells so
fresh and clean, as nature
washes away our dirt.

People running from door to door to
keep from getting wet, while others
hug to the sides of the
towering buildings.

Windshield wipers beat endlessly, their
rhythmic patterns, as they wait
impatiently through the
red, amber, green.

It’s nights like this, that make me
feel life is worth living.
And if I had my way, I’d have it washed
every week.

2007-08-25T15:56:00.000-07:00

INNOCENCE

The fragrance
from deep within the
blossom, fills your
mind, body, and soul
with tranquil thoughts.

The bouquet,
is carried by the morning
breeze,
and is scattered throughout
the rolling countryside.

When it finally reaches us,
we may take notice
but only for a moment.

And that moment is,
the happiest
of our lives.

2007-08-25T15:55:00.001-07:00

LOVE

To give love
is to live in
beauty.
And to receive
love is
to live in
an enchanted
world.

2007-08-25T15:53:00.002-07:00

UNDERSTANDING

Trying to understand people
and have them understand
you.
When all the while you
can’t even understand
yourself.

2007-08-25T15:53:00.001-07:00

ELDER

As time goes on and
we grow elder in years,
we pass through many
changes.

Some are easy to understand
and cope with,
while others are difficult
to adjust to.

But as time goes on we gain
much in wisdom, and know
that we are truly, not at
a loss with ourselves.

2007-08-25T15:51:00.000-07:00

PROVOCATION

So many meaningless
words and
actions.
So many motions
carried out
without thinking.
And all the while
we do not see
that we are the
same
as them.

2007-08-25T15:50:00.000-07:00

FAR AWAY PLACES

The continuous sound of
planes passing overhead,
keeps me dreaming of
far away places.

2007-08-25T15:49:00.000-07:00

WINTER ( January 22, 1971 )

The warm weather will come and go,
and leave us here with winter snow.
A huge white blanket all around,
that covers every spot of ground.
Some mornings you just awake and see,
the lovely ice that's on a tree.
A beautiful work of art I'd say,
I hope it will last another day.
The frost designs on the window clear,
I wish would last throughout the year.
Children playing , having fun,
knowing winters just begun.
Families gathering at the countryside,
renting horses, for a sleigh ride.
People taking in winter sport,
knowing that the time is short.
Spring is coming real soon,
that's when all the flowers bloom.
Snow is melting in the town,
snowmen falling all around.
Winters coming to an end,
spring is just around the bend.

Ice is melting skating is done,
winter sports are on the run.
Now I guess we'll have to wait,
for next winter, to learn to skate.
The ground is coming up through the snow,
I guess it's time we'd better go.

HAD TO SHARE THIS FUNNY ONE

2007-08-25T15:14:00.000-07:00

Dear Tech Support:

Last year I upgraded from Boyfriend 5.0 to Husband 1.0 and noticed that the new program began making unexpected changes to the accounting modules, limiting access to flower and jewelry applications that had operated flawlessly under Boyfriend 5.0. In addition, Husband 1.0 uninstalled many other valuable programs, such as Romance 9.9 but installed undesirable programs such as NFL 5.0 and NBA 3.0. Conversation 8.0 no longer runs and Housecleaning 2.6 simply crashes the system. I've tried running Nagging 5.3 to fix these problems, but to no avail.

Desperate

Dear Desperate:

Keep in mind, Boyfriend 5.0 is an entertainment package, while Husband 1.0 is an operating system. Try to enter the command: "C:/I THOUGHT YOU LOVED ME" and install Tears 6.2. Husband 1.0 should then automatically run the applications: Guilty 3.0 and Flowers 7.0. But remember overuse can cause Husband 1.0 to default to Grumpy Silence 2.5, Happy Hour 7.0 or Beer 6.1. Beer 6.1 is a very bad program that will create "Snoring Loudly" wave files. DO NOT install Mother In Law 1.0 or reinstall another Boyfriend program. These are not supported applications and will crash Husband 1.0. In summary, Husband 1.0 is a great program, but it does have limited memory and cannot learn new applications quickly. Consider buying additional software to improve performance. I personally recommend Hot Food 3.0 and Lingerie 5.3

Tech Support

BARRIE SUNRISE

2007-08-25T15:04:00.001-07:00

BARRIE SUNSET

2007-08-25T15:01:00.000-07:00

HERE I AM TRYING OUT A SEGWAY

2007-08-19T18:17:00.000-07:00

ST.JACOBS OUTDOOR MARKET

2007-08-19T18:11:00.000-07:00

OUR LITTLE FISH POND IN BARRIE

2007-08-19T18:02:00.000-07:00

TORONTO EATONS CENTER

2007-08-19T17:41:00.000-07:00

CANADA BLOOMS 2005

2007-08-19T17:37:00.000-07:00

NOW THAT I LOST WEIGHT I CAN FINALLY SIT IN MY CHAIR AGAIN

2007-08-19T17:34:00.000-07:00

CANADA BLOOMS 2005

2007-08-19T17:33:00.000-07:00

CANADA BLOOMS 2005

2007-08-19T17:29:00.000-07:00