Notes about Recipes in this book

• Arkansas slaw with apples and celery

  • chawkins on October 26, 2018

    Very refreshing slaw with not much to offer in eye appeal: all the ingredients are either pale green or white.

  • MissKoo on June 10, 2020

    One of my favorite slaws. Opt to cut everything by hand rather than use the food processor as recipe suggests. The favors are wonderfully refreshing, especially with cabbage fresh from the farmers market, and this is a slaw that can be made ahead, even a day ahead, as it holds up very well in the refrigerator. Easy to double recipe. Excellent with any pork dish, esp. pulled pork. I use more celery than called for and use both celery salt the recipe calls for and celery seeds. And switch around apple varieties according to what looks best at the market.

• Santa Maria garlic bread

  • TrishaCP on September 11, 2016

    I really loved the extra flavor of smoke that the grill gave to an otherwise basic garlic bread. Very delicious!

• Santa Maria tri-tip with all the fixin's

  • TrishaCP on September 11, 2016

    My first time grilling tri-tip and I really liked the flavor of this steak. The grilling instructions were spot on and we got a perfectly cooked piece of meat. Will definitely make this again.

• North Carolina-style coleslaw

  • Mary_on_Hudson on June 10, 2017

    This scales down nicely. 1 bag shredded cabbage, 1/2 cup vinegar, 1 tsp everything else. Our go-to, easy recipe.

• Lechon asado (Cuban citrus and garlic roast pork)

  • sarahawker on December 18, 2017

    Tasty after marinating for 12 hours, but I would probably take that up to about 48 next time. Smoked on BGE fr 4 hours.

• Coffee-crusted pork tenderloins with redeye barbecue sauce

  • chawkins on July 02, 2019

    The tenderloin was flavorful and moist. I marinated the pork for four and a half hours. Did not make the barbecue sauce.

• Super smokers sweet and smoky dry rub ribs

  • sarahawker on December 18, 2017

    Smoked these ribs on my BGE for 3 hrs. @ approx 250 degrees. Lovely smoke ring. I thought the flavor was fantastic and did not need any sauce. Kids and husband are sauce fans, their comment was that it tasted "ham-my" without the sauce. Would use this rub on chicken wings next. Very good.

• Pineapple huli huli chicken

  • SpatulaCity on January 12, 2023

    Delicious!

• Grill-blackened redfish

  • lorloff on August 19, 2012

    Great blackening rub. Added ground cumin, used smoked salt and a mix of sweet Spanish paprika and Israeli hot paprika.

  • Aggie92 on June 11, 2016

    Excellent rub! Used catfish since redfish is nonexistent in Wyoming. Omitted the black pepper since I didn't feel like grinding and grinding and grinding. Was spicy enough with the cayenne pepper and white pepper.

  • TrishaCP on August 31, 2021

    This rub is great. I used it on rockfish.

• A new shrimp and smokies

  • Ladyberd on May 25, 2010

    A summertime favorite in our house - I like to use Dartagnan andouille

• Green lightning shrimp

  • Ladyberd on May 25, 2010

    Spicy and fresh, perfect for summer grilling