Make a kid dinner, he can eat for the day.  Buy a kid a cookbook, he can cook dinner for his family a couple nights a week.  LOOK AT THAT FACE.  That's one proud kid.  His first time at the grill was a success!

Max worked diligently on planning this barbecue spare ribs dinner; reading and rereading the recipe, trying to figure out what else he would serve.  OH! And you should have seen him bouncing around.  The excitement of working Mom's big, gas grill turned him into a spaz.  He was nervous and excited about working around the hot flames.  He worried that he would burn the ribs and ruin dinner.  He even dug out the kitchen timer to keep track of his cooking times.  Finally, when he pulled those beautiful smoky ribs off the grill, he couldn't get over how great they looked.  And let me tell you straight up, no mother's bias included, THOSE RIBS were GOOD.

HERE'S ALL IT TAKES

to serve 4

• 12 pork spare ribs
• 1 garlic clove, crushed
• 2 tablespoons dark brown sugar
• 2 tablespoons light soy sauce
• 2 tablespoons tomato paste
• 1 tablespoon honey
• 1/2 teaspoon prepared mustard
• fresh ground pepper

In a small bowl, mix together the crushed garlic, brown sugar, soy sauce, tomato paste, honey, mustard and pepper.

Lay the ribs in a shallow dish.  Pour the sauce over the ribs, then let them marinate for at least 20 minutes.  It's alright to leave them out on the counter.  If you plan to marinate the ribs longer, store them covered in the refrigerator.

Heat the gas grill to about 400ºF or use a broiler.  Grill the ribs for about 15 minutes or each side.  Brush with sauce if needed when it's time to flip the ribs.

Heat any remaining sauce in a saucepan, let it simmer for 5 minutes and serve it with the spare ribs.

For another terrific barbecue sauce to slather on these ribs in the last 5 minutes of grilling, read
A MANLY BARBECUE SAUCE - IT'LL PUT HAIR ON YOUR CHEST.  It's a perfect dunking sauce, too.

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All sorts of folks have been making hot wings for some time now and we all know there's nothing new under the sun.  However, not all hot wings recipes are created equally delicious.  Am I right?

A good hot wings recipe needs to start with tender, smoky wings that are juicy, not overcooked.  The heat of the sauce should have a kick right up front but mellows after the wings are gone.  And the creamy dipping sauce should be strong enough to stand up against the spicy wings, but not be so powerful that it stands separate from the other flavors.

I was inspired by a fellow food blogger, Donalyn of dlyn.com,  to make up a batch of hot wings.  I followed the idea of her hot wings recipe with what I had on hand, and her Creamy Feta Salad Dressing recipe, too.  WHAT A HIT! I tell you these wings and a pitcher of homemade Sangria is all you need to start a great night of grilling.

The recipe I'm sharing with you will satisfy four adults as an appetizer.

HERE'S ALL IT TAKES

• 20-25 chicken wings
• 1/3 cup neutral tasting oil (save your olive oil for another recipe)
• 5 large garlic cloves, finely minced (I love garlic.)
• 1 teaspoon coarse salt
• 1/4 teaspoon fresh black pepper
• 1 teaspoon New Mexico chili powder.

Coat the wings with these ingredients and allow to sit for 1 hour, or chill for as long as you need, or refrigerate overnight.

While the wings are marinating, prepare the spicy after grilling sauce.

After the wings are grilled sauce.

• 1/2 cup Cholula Hot Sauce
• 2 tablespoons butter
• 1/2 teaspoon New Mexico chili powder
• 1/4 teaspoon smoked hot paprika
• 1/4 teaspoon fresh ground pepper
• juice of 1/2 a lemon

Mix together in a microwaveable bowl, heat for up to 2 minutes, until the ingredients come together into a sauce.

That didn't take long, let's go ahead and mix up the Creamy Feta Dipping Sauce, too.

Creamy Feta Dipping Sauce

• 2 large garlic cloves
• 3 tablespoons white wine vinegar
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon dried parsley
• 2 teaspoons dried oregano
• 1/2 cup crumbled feta cheese

Either in a food processor or with a wonderful hand blender, put all the ingredients together EXCEPT the feta.  Blend them until smooth.  Taste for salt (but remember Feta is salty) and pepper.  If you like a thinner dipping sauce, trying adding milk 1 tablespoon at a time, up to 3 tablespoons.  When you got that where you want it, process in the feta cheese with a few pulses.  Leave some the feta in small bits through out.  Cover and refrigerate until it's time to serve the wings.

NOW LET'S GRILL!

Using either charcoal or gas for your grilling, get the temperature up to 325º-350ºF.  Direct heat works well for the wings to give them semi-crispy skins.  The short grilling time will ensure juicy wings.  If you don't have a thermometer to measure your heat, do the hand count method.

Hold your hand at grilling height over the coals. Count the number of seconds you can hold you hand there before the heat forces you to move it.

• 2 seconds, hot coals: 400 - 450º F degrees
• 4 seconds, medium coals: 350 - 375º F degrees
• 5 seconds, low coals: 300 - 325º F degrees

Give the wings one more good toss around in their marinade for a good oily coating, before putting on the grill.  Grill for 5 minutes on each side, set a timer to make sure you don't overcook them.

Remove from heat, transfer to medium to large size bowl.

Pour on the spicy red sauce.

Grab some BIG napkins. Pour the Creamy Feta Dipping Sauce into individual bowls, so you can double dip, and y'all are ready to eat!

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This rub carries plenty of heat and not a bit of sweetness.  Use this rub whenever big flavors are needed and don't use more than you mean to.  It's got a kick.  The book mentions not to overlook its use on chicken, seafood and great on grilled veggies, too.

Besides the way it enhances the taste of pastured raised, grass-fed meats, I really appreciate that the ingredients it takes to make the rub are commonly found in our spice collection.  No special, hard to find, gourmet ingredients in this one.  That's why I keep using Raichlen's book; it really helps me discover new grilling flavors with what I already have on hand.

HERE'S ALL IT TAKES FOR THIS GREAT RUB
makes 1 3/4 cups

• 1/2 cup coarse salt (kosher or sea)
• 1/2 cup coarsely ground black pepper
• 1/4 cup paprika
• 3 tablespoons pure chili powder
• 2 tablespoons cayenne pepper
• 2 tablespoons garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Stir all the ingredients in a bowl.  Store in a large jar, covered, away from heat and light. Like I mentioned already, this rub will keep for several months.

Come back and let me know what you think.

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Forget all about those bottles of barbecue sauces they sell us at the grocery stores.  Make a batch of your own and barbecue will never be the same.  I promise ya.

Taken from one of my most trusted cookbooks, Barbecue! Bible Sauces, Rubs, And Marinades by Steven Raichlen.  This is the Sweet and Smoky Barbecue Sauce from page 134.  It is the finest barbecue sauce recipe I have ever sopped up with a slice of bread and licked off my fingers. OOO-WE!!!

It's so good, I've learned to double the recipe and put up the extra for future grilling.  Use as you would any barbecue sauce, brushed on pork, ribs and chicken toward the end of cooking and poured freely at the table.  Use it to make pulled pork sandwiches, dip your ribs in it, dunk your crispy chicken in it, drizzle it over a bowl of pinto beans.  Anytime, anywhere.  It's out of this world!

Sweet and Smoky Barbecue Sauce is thick, sweet, dark red with a zing of vinegar, a whiff of liquid smoke, full of spice, and finishes with a little warmth on the way down.  It's sweet, smoky and warm, but not so warm kids and sensitive taste buds can't eat it.  Even the most delicate palates will be reaching across the table for more.

Now don't be put off by the long list of ingredients.  There's nothing here that you probably don't already have on hand.  If you are shy on a few bits, then run to the store and get'em.  This sauce is worth the trip and it keeps VERY WELL for several months in the refrigerator.  Under the recipe, I included what it takes to put up this barbecue sauce for longer storage in your pantry.  There's nothing to it.

HERE'S ALL IT TAKES
to make 5 cups

• 6 tablespoons packed dark brown sugar
• 1/2 cup cider vinegar
• 1/4 cup molasses
• 1/4 cup honey
• 1/4 cup Worcestershire sauce
• 2 tablespoons dark rum or whiskey
• 2 tablespoons yellow mustard
• 1 tablespoon liquid smoke
• 1 tablespoon pure chili powder
• 2 teaspoons fresh ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 4 cups (24 ounces) ketchup
• course salt and freshly ground black pepper

Combine all the ingredients, except for the ketchup, in a large, deep, heavy, nonreactive saucepan and bring to a simmer over medium heat.  Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5 minutes.  Stir in the ketchup and bring to a boil, stirring well, as the ketchup has a tendency to spatter.  Add salt and pepper to taste.

Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored about 30 minutes, stirring often.  Use right away or transfer to clean jars, seal, cool to room temperature, and refrigerate.  The sauce will keep for several months, but you'll probably eat it all up within a few weeks.

_____________________________________________________________________

TO PUT UP A BATCH OF SAUCE FOR LONGER STORAGE
Before you start making the barbecue sauce, set up the area for canning.

Bring boiling-water canner, half-full with water, to simmer.  Have a kettle of hot water ready to add to canner later.

Wash jars and screw bands in hot, soapy water; rinse with warm water.  Pour boiling water over flat lids in saucepan off the heat.  Let stand in hot water until ready to use.  Drain well before filling.

Prepare barbecue sauce following the recipe above.

Ladle the hot sauce in hot, clean half-pint or pint canning jars, leaving 1/2-inch headspace.  Wipe jar rims and adjust lids. Place the jars in the rack.  Add enough boiling water to reach 1 inch over the jar tops.  Cover and heat.  Process filled jars in a boiling-water canner for 20 minutes (start timing when water begins to boil).  Remove the jars from the canner and place upright on a towel to cool completely.

After jars cool, check seals by pressing middle of lid with finger.  If lid springs back, lid is not sealed and refrigeration is necessary.

Let jars stand at room temperature 24 hours.  Store unopened jars in cool (50ºF to 70ºF), dry, dark place.  Use within one year.

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I will give credit where credit is due, upfront, so there is no mistake.  I got Mojo De Ajo from Rick Bayless and his TV show "Mexico - One Plate at a Time."  

My wife and I make this and use it to top anything from Steak off the grill, to vegitables, even use the oil for a base as dipping sauce for bread.  This is absolutly fabulous!  Dont know if I could have posted this (with attribution) to your site, like in the comments, or not, but wanted to share at the very least with you.

Hope you enjoy!

Final note - this recipe hinges on the Olive Oil.  The 'fruityer' the better.   -Tim

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Now this fajita rub recipe is an adaptation from the most trusted grill master, Steven Raichlen.  I've never had one of his recipe turn South on me.  In fact, his recipes make me look like rock star.  I didn't have the exact ingredients his recipe called for, I had to improvise instead.   In the end, all was a success and the men-folk went ga-ga over the fajitas!  Everyone uttered groans of happiness with cheeks filled with smokey spicy beef entwined with grilled onions and bell peppers.  Oh what a dinner!

HERE'S THE WET RUB
Makes plenty for 2 pounds of skirt steak.

• 1/3 cup onion
• 4 to 5 garlic cloves
• 2 tablespoons neutral tasting oil, plus more for coating meat

• 2 tablespoons New Mexico Chili Powder
• 1 tablespoons course salt
• 1/2 tablespoon fresh cracked pepper
• 3/4 tablespoon sugar
• 1 teaspoon Chihuahua de Mexico smoked salt (optional)
• 1/2 tablespoon dried cilantro or 2 tablespoons fresh
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground allspice

Process the onion, garlic and oil in a one cup food processor until they practically pureed.  Add in all the remaining ingredients and blend well.

Arrange the meat in a glass baking dish.  Massage the wet rub into and onto both sides of the meat, be generous and completely coat the meat.  Drizzle a little extra oil over the both sides of the meat to prevent sticking when it's time to grill.  Cover and marinate the meat in the refrigerator for 1 to 2 hours.

Use this smokey combination of spices on skirt steaks, chicken breasts, or whatever other food you plan to grill for the fajitas.  Cover and marinate in frig for 30 minutes to 2 hours before grilling.

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This recipe is about the marinade I soaked the chicken boobs in.  That colorful vegetable medley on the side is Sweet & zesty Fiesta Salad.  It works as an addictive dip or a beautiful side to the chicken.  I've also eaten it all by itself for a light lunch.  It's very versatile.

As for the marinade, the perky lime juice mingles with the fresh onion and spicy garlic.  The parsley and rosemary add color and a fresh taste of bright green to the chicken.  All together, they make an incredibly flavorful chicken that only needs a hot grill to finish it off.  You could easily roast the chicken after marinating it, but I like firing up the grill any chance I get.

BRAZILIAN GARLIC-LIME MARINADE
Makes 1 cup; enough to marinate 2 to 3 pounds of meat.

• 6 garlic cloves
• 1 small onion, enough to make 1/3 cup
• 2 teaspoons coarse salt
• 3/4 cup lime juice
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons dried parsley
• 1/2 tablespoon dried rosemary

Place garlic, onion and salt in a 1-cup food processor until finely chopped.  Scrape into dish or bag you will use to marinate meat.  Add the lime juice, vinegar, parsley and rosemary.  The marinade taste best used within a few hours of making.

Use this marinade for pork, chicken or lamb.  Marinate thin cuts of meat (steaks, chops, and chicken boobs), covered in the frig for 1 to 2 hours; larger cuts of meat, such as pork loins or shoulders, for 6 to 8 hours or even overnight.

IF YOU'RE GRILLING THE CHICKEN

Make SURE to coat the chicken with cooking oil before placing on the grill, to prevent sticking.  Grill chicken as you normally prefer.

IF YOU'RE ROASTING THE CHICKEN

Make sure to coat the chicken with cooking oil.  Heat oven to 350ºF degrees. On a baking sheet covered with heavy duty foil, drizzle and coat breasts with light cooking oil. Bake covered for 35 to 40 minutes for bone-in breasts. For boneless breasts, roast for 20 to 30 minutes, depending on the thickness.

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INCREDIBLE FLAVOR! & the BEST grilled photo I've ever taken.  Let's take a moment to drool together, shall we?

Pork chops are not all created equal.  Until now, I've never been a big fan. That's because I was buying them from the grocery store and not straight from the farm.  I found these while shopping the Sulphur Springs Farmers' Market and bought them from Sloans Creek Farm. Go to their website SloansCreekFarm.com to learn more and order from them.

The flavor of their pork chops is tender and clean, not gamey.  For the bacon lover reading this, the fatty trim, yes I said fat, tastes like candy.  We ate every morsel on our plates.  My husband said after cleaning his plate, "I've never in my life enjoyed eating the fat off of a cut of meat, until now.  Can we have these in the weekly meal rotation?"

I came up with my own wet rub for these chops and it's VERY GOOD, if I do say so myself.  The ingredients are not common pantry items, I'm sorry.  I bought them from my closest foodie mart, Central Market in Dallas, Texas.  It's not often I cook with non-typical items.  But hey! I gotta add a kick of variety into life sometime, right?

HERE'S THE WET RUB

• 1 teaspoon Chihuahua de Mexico Smoked Salt
• 1 teaspoon garlic powder
• 1 teaspoon New Mexico Chili Powder
• 2 tablespoon bacon drippings, melted

Mix all the dry ingredients together and massage into thawed meat on both sides.  Use the melted bacon drippings to moistened the meat to prevent sticking on the grill.  Allow the meat to rest on the counter for about 30 minutes.  Store the meat in a covered container in the ice-box, if you're not going to grill right away.

GRILLING TIME

You'll need a drip pan, such as a small cookie sheet covered with heavy duty foil.
Get the grill hot to around 375º to 400ºF. Prepare it for indirect grilling.

Grill the meat over drip pan between the heat.  Depending on the thickness of the meat, 3/4-inch thick chops may only need 6 minutes on one side 4 or 5 minutes the other side, where as 1-inch may 8 minutes on one side side, then 5 or 6 minutes on the other side.  It won't take long to cook them, so no wandering away from the grill.

I set my grill marks last. Just before I'm ready to take them off, I move the meat directly over the heat for that last minute or two of grilling.  Flip the meat when you see the grill marks.  Once fully cooked, transfer meat to a plate/platter and cover with foil, then let them rest for 10 minutes.  Use the time to set your table.

If you have ANY leftovers, these chops are good shredded and mixed into bean burritos with sauteed onions.

Check out Sloans Creek Farm for high quality meats.  Or visit with Ellen at the Sulphur Springs Farmers' Market.

Here's Ellen sharing with the kids at market about grass-fed meats.

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My first attempt at grilling a chicken with a beer can in its butt.  Uh, fun? Slightly challenging.   Most definitely delicious.  But I don't think the beer had anything to do with it.

This qualifies as a Simple Daily Recipe because there was barely anything to do.  I wanted it to be a little more than it was, but it just turned out to be plain ol'simple.

HERE'S ALL IT TOOK

• 1 (3 1/2 to 4 pound) whole chicken, thawed
• 2 tablespoons of oil or soften butter
• 1 crushed garlic clove
• Seasoned Salt and fresh ground pepper to taste
• 1 can of beer

Make a drip pan by covering a cookie sheet with aluminum foil and place under grill grid away from heat.  Get the gas grill prepped for indirect heat and let it get to about 350ºF degrees.

Slather the chicken with oil or soften butter, rub the crushed garlic clove all over the skins, then sprinkle with the seasoned salt and pepper to your liking.  Wash your hands.

Pop the top on the beer can a poke a few extra holes in it, using a church key-type can opener.  After drinking pouring off half of the beer, hold the chicken with the opening of the body cavity at the bottom, lower it onto the beer can so the can fits into the cavity.

Pull the legs forward to make like a tripod so the chicken stands upright.  Tuck the wing tips behind the chicken's back. Carefully move the chicken to the grill and stand on grill grid but over the drip pan area.  Make sure the can is not over the heat source.

The chicken will take 1 1/4 to 1 1/2 hours to cook through.  Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your family or guests.  Let it rest for 5 minutes, then carefully remove the chicken from the can.  Tare care not to spill the hot beer on yourself.  Quarter or carve the chicken and serve it up!

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Grilled fresh zucchini can be eaten alone, on the side, or my favorite way, as a topping on grilled pizza.  It can be prepared ahead and eaten at room temperature or hot from the grill.  Anyway you slice it, it's takes about 10 minutes to cook on a gas grill and it's super easy to prepare.  (Yellow Squash can be grilled the very same way.)

HERE'S ALL IT TAKES

To keep this quick and simple, use a gas grill set to high heat (450ºF) or a grill pan over medium high heat.

• 2 to 3 medium zucchini, cut lengthwise into 1/4-inch thick slices
• 2 tablespoons oil
• salt & fresh ground pepper

On a cookie sheet or shallow dish, drizzle oil over zucchini to coat both sides.  Season to taste with the salt and pepper.

Arrange the zucchini on the hot grill grate and grill until nicely browned on both sides, 4 to 6 minutes per side.  Transfer to a  plate or platter.  Serve hot or at room temperature.

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