Some of my Favorite Recipes – Give em’ a try!CHICKEN DRY RUB
This Dry Rub is Fantastic on BEEF and LAMB as well! – This is the most universal Dry Rub.

  • 1 Tbs coarse salt (Kosher, NOT pickling salt)
  • 1 Tbs sugar
  • 1 Tbs celery salt
  • 1 Tbs brown sugar
  • 1 Tbs garlic salt
  • 1 Tbs ground black pepper
  • 2 Tbs paprika

Preparing your chicken – plan ahead:

  • Rinse it well and pat dry (the night before grilling)
  • Place in large plastic zip-lock baggies and refridgerate over night
  • Rub it with the seasoning mixture just 30 minutes prior to grilling
  • Grill it low and slow


TRY THE WHOLE CHICKEN ON A CAN METHOD – in the South this is known as “Beer In The Butt Chicken”:

  • For the Chicken on the Can method you will need 1 can (12 ounces) NON-diet soda (Dr. Pepper offers a great flavor, however you can use any soda)
  • Remove the upper grill rack and see if the whole chicken fits standing up in the grill with the lid down. –> If the chicken fits, remove chicken and set an open can of NONdiet soda (pour out half of the soda first), on the grill. Stand the chicken over top of the can, so the can is in its inner cavity of the chicken. If grill only has one level or cooks hot, use double-thick aluminum foil underneath chicken.
  • Grill 20 minutes per pound, or until done.*If the chicken doesn’t fit standing: Cut it up, cover it with the Dry Rub, and grill it without the soda. Turn chicken every 5–10 minutes, until done.
  • To check doneness, squeeze chicken to see if juices run clear. If you aren’t satisfied, cut it open to check for doneness.
  • Makes 3–5 servings



BRINED PORK RIBS (PORK CHOPS OR STEAKS) ON THE GRILL. – This is A FANTASTIC method to add flavor to pork chops and steaks…it will also, make them extraordinarily moist.

  1. Remove the Ribs from the packaging, rinse well and place them in the Pork Brine Solution for about 30 minutes:INGREDIENTS:
    Pork Steaks, Chops or RibsPREPARATION:
    Place your pork into NON-reactive bowl, or container…BRINE – with enough brine to cover the PORK at a ratio of:

    • 1 cup water
    • 1 Tablespoon sugar (I prefer to use BROWN sugar- it makes me happy)
    • 1 Tablespoon salt for 30 minutes

    Soak Pork in a “Brine” solution for about 30 minutes for ribs (or up to 1-2 hours for thicker cuts of meat), salt and sugar, at a ratio of: 1 gallon water, to 1 cup sugar (for variety you can use BROWN instead of white sugar to any desired degree), and 1 cup salt.


    PORK DRY RUB – “Steve’s Famous Dry Rub”

    • 3 Tbs white sugar
    • 3 Tbs brown sugar
    • 1 1/2 Tbs coarse salt (Kosher, NOT pickling salt)
    • 2 1/2 Tsp ground black pepper
    • 2 1/2 Tsp dried, chopped onion (flakes)
    • 1 Tsp garlic salt
    • 1 Tsp paprika*Make extra of this –> it is awsome on POPCORN as an appetizer! Preparing your ribs- plan ahead. The Night before grilling:

    Here is a great measurement conversion page.


    If you would like to add a little smoke flavor to it, try a Smoker Pouch:

    • Place wood chips (Hickory chips are best with pork) in water and soak for a few 30 minutes – until soaked through.
    • Then place the wood chips in a “smoker box” – or create your own: wrap the wet wood chips in a piece of heavy-duty aluminum foil, then poke small holes in the top (use a Meat thermometer, or a pencil). Place the is a great substitute.
    • Place smoker pouch directly on the fire under the grate and turn to high heat until smoke begins to rise from holes.
    • Immediately turn down to medium-low heat.
    • Now you’re ready to grill.


    1. Rub pork with Dry Rub thoroughly, and place meat on a cool part of the grill to cook it nice and slow (use foil under the meat if your grill cooks too hot, or you tend to get flares up).
    3. Grill chops 10-15 minutes per side, or until done.
    *The internal temperature should be 145 degrees (Yes this is new!!!!!! Government regulations and a BLUISH – Pink and juicy).

    ——— LET’S TALK FOWL ———-





1 Turkey

1 gallon cold water

1/2 cup kosher salt

1/2 cup sugar

1 bay leaf, torn into pieces

1/2 bunch fresh thyme, or 2 tablespoons dried

2 Tbs. minced garlic

3 whole allspice berries, crushed

1/4 cup chopped onions

Place the water in a large non-reactive pot that can easily hold the liquid and the turkey. Add all the ingredients and stir for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 12 to 24 hours (basically 1 hour per pound – with 12 hours as a minimum).
If the turkey floats to the top, cover it with plastic wrap and weight it down with a plate and cans to keep it completely submerged in the brine.

Note: You may need to double the recipe. The important thing is to prepare enough brine to cover the turkey completely.

To grill: Remove the bird from the brine and drain well. Pat dry. Grill the Turkey over indirect heat (with an internal temperature of 350 to 400 degrees), until the breast meat reaches 175 degrees with a meat thermometer.

I have become aware that there may be 2 pages missing from the back section in one of the batches of the books; Pages 123 and 124 – Here are the recipes from those pages:


Honey Garlic BBQ Sauce

1 bottle (18 ounces) honey BBQ sauce

1/2 can cola, not diet

1/4 cup honey

1 to 2 tablespoons minced garlic

Mix all ingredients together in a bowl. Remember, marinating meat in sauce at least 30 minutes before grilling gives meat a more robust flavor. Makes 21/2 cups.


Mop Sauce

1 cup cider vinegar

2 tablespoons salt

1 tablespoon brown sugar

1 teaspoon minced garlic

1 tablespoon dried chopped onion

1 teaspoon horseradish or cayenne pepper

1/2 cup cola or rootbeer, not diet
Mix all ingredients together in a bowl. Remember, marinating meat in sauce at least 30 minutes before grilling gives meat a more robust flavor. Makes 2 cups.


Big Red’s (This is my Father’s) Spicy Dry Rub

1/2 cup freshly ground black pepper

1/2 cup ground cayenne pepper

1 cup dark brown sugar

3 tablespoons salt

1 teaspoon garlic powder
Mix all ingredients together in a bowl. Use on your favorite meat 60 minutes before grilling. Store any extra in an air-tight container, making sure to keep dry. Makes 2 1/4 cups.


FAMOUS ALABAMA-STYLE WHITE BARBECUE SAUCE – This has a tangy flavor that is a great addition to grilled foods.
(*This is one of my and my children’s favorites – fantastic grilled flavor, not so good dipping sauce)


1 cup mayonnaise

1/2 cup vinegar (preferably cider)

1 tablespoon lemon juice

1/4 teaspoon Prepared Horseradish (or Cayenne Pepper)

1 teaspoon minced garlic

*Salt and pepper to taste

1. Mix ingredients together (it is best to refrigerate for at least 8 hours before using – but will be ready to use immediately).
2. Brush lightly over chicken, turkey or pork during the last few minutes of grilling.
* This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.


Pork Brine
1 cup water

1 tablespoon Kosher salt

1 tablespoon sugar
Mix all ingredients together. Makes 1 cup. If brining a lot of meat, make enough to cover completely.


Sauce from Scratch

1/2 envelope dry onion soup mix

1/2 cup brown sugar

2 cups ketchup

1/2 teaspoon Worcestershire sauce

1 teaspoon minced garlic
Mix all ingredients together in a bowl. Remember, marinating meat in sauce at least 30 minutes before grilling gives meat a more robust flavor. Makes 21/4 cups.


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