2 medium leeks, green tops trimmed, split up to the root ends, cleaned

1 Tablespoon olive oil

1 large red bell pepper

1 large yellow bell pepper

4 Tablespoon unsalted butter

1 large clove, garlic, minced fine

1/3 cup dry vermouth

salt and freshly ground pepper to taste

12 oz. fresh fettuccine

1 Tablespoon fresh thyme leaves

1 cup Apple Wood chips

Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.

When the coals are covered in gray ash add the presoaked chips to the fire.

When the chips start to smoke place the leeks and peppers on the cooking

grid directly over the fire.

Grill, turning as needed, until leeks are tender and golden brown, about

10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the

leeks from grill and let cool. Remove the peppers from the grill and place

in a paper or plastic bag and seal; set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips. Peel and

seed bell peppers and cut into thin strips.

Meanwhile, heat a large pot of water to boiling.

Heat butter in a large skillet over medium heat. Add garlic and cook,

stirring frequently, until pale golden. Add vermouth, and reduce to syrupy

consistency. Stir in leeks and peppers and season with salt and pepper.

Salt boiling water, add pasta, and cook until tender but still firm to the

bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme

and serve hot.

1/3 cup Brown sugar

1/4 cup Onion, finely chopped

1/4 cup Vinegar

1/4 cup Mustard

1/2 teaspoon Celery seed

1/4 teaspoon Garlic powder

4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,

celery seed and garlic powder. Bring to boiling, stirring till sugar

dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs

on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or

till ribs are tender and no pink remains. Brush occasionally with sauce the

last 15 minutes of grilling.

3 Pound Racks baby back ribs

2 Teaspoon Salt

2 Teaspoon Coarse ground black pepper

Apple Juice for Basting

1 Cup Red wine vinegar

2 Cup Onion, chopped

2 Garlic, cloves, minced

1/4 Cup Mustard, yellow prepared

1/2 Cup Brown sugar, packed

2 Cup Ketchup

2 Lemons, thinly sliced

1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath

membrane that covers bone until finger tips can be worked beneath rack

membrane, loosening enough to get firm grip. Then peel membrane off rack.

With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper.

Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hours, turning

every 15 to 20 minutes, replenishing fire as necessary. Baste with apple

juice at every turn during first half of cooking period either by brushing

on, or simply spraying apple juice from spray bottle. If smoking with

indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.

Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.

Add lemon slices. Stir occasionally to keep from sticking. Use sauce as

frequent baste for last half of cooking period, whether grilling or smoking,

being careful not to burn ribs. Serve remaining sauce on side.

    2 slabs baby back ribs, or spareribs

    1/2 teaspoon cinnamon

    1/2 teaspoon ground cloves

    1/4 teaspoon pepper

    1 cup Apple Wood Chips

    barbecue sauce (recipe follows)

 Preheat oven to 400F. Rub cinnamon, cloves and pepper into

 both sides of ribs. Place ribs on wire rack on baking pan.

 Bake for 3 hours until tender.

 Soak wood chips in water for 30 minutes. Prepare grill.

 Place apple wood chips directly in the center of hot barbecue

 coals. Baste ribs and place on grill above wood chips. Cover,

 grill and cook for 10 minutes. Turn ribs, baste again and cook

 another 10 minutes or until ribs are browned but still moist.

    Barbecue Sauce:

    2-15 oz. cans tomato sauce

    1/2 cup molasses

    10 cloves garlic

    2 tablespoons ground cumin

    2 tablespoons dry mustard

    fresh ground pepper

    1/2 teaspoon cinnamon

    1/4 teaspoon hot pepper flakes

    1/2 cup red wine vinegar

  Combine all ingredients except vinegar in saucepan. Simmer,

 covered, on low heat for 1 hour, stirring occasionally. Add

 vinegar to taste and simmer for another 15 minutes. Chill at

 least 24 hours, or until ready to use.

3 pounds Chicken breasts; boneless, skinless

1 cup Key lime juice

1 tablespoon Honey

3/4 cup Water

1/2 teaspoon Fresh ground black pepper

1/2 teaspoon Ground thyme

2 tablespoons Vegetable oil

1 tablespoon Fresh ginger; peel, grated

Combine all ingredients except chicken in blender or food processor.

Process until combined well. Pour over chicken. Cover and let

marinate in the refrigerator overnight. Grill over hot coals, turning

once, until done. Garnish with cilantro and lime slices.

2 1/2 lbs chicken parts

   BBQ Sauce:

1/4 cup vegetable oil

1/4 cup frozen orange juice concentrate

1/2 cup white wine vinegar

1/4 cup tomato paste

1 orange zest, removed with grater, orange

      slices reserved for salad

   Salad:

1 large, ripe tomato

1 orange, sectioned (without rind, see above)

2 scallions, chopped

1 Tablespoon vegetable oil

1 Tablespoon white wine vinegar

1/8 Teaspoon salt

1/8 Teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue

ingredients until smooth. Place chicken on grill away from center heat,

skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional

minutes. Brush chicken pieces with sauce and turn occasionally; cooking

for additional 10 minutes. Cut tomato into wedges and place in medium

bowl. Use sharp paring knife to cut out white pith off orange. Remove

orange sections and add them to tomato. Sprinkle with oil, vinegar and

scallions; toss. Season with salt and pepper and toss again. Serve

chicken with salad on the side.

2 1/2 pounds Chicken wings

4 each Garlic cloves, chopped

1/4 cup Olive oil

2 tablespoons Soy sauce

1/4 cup Vinegar, rice

1/4 cup Honey, mild

1-1/2 teaspoons Cinnamon, ground

1 teaspoon Thyme

1/2 teaspoon Ginger, ground

1/2 teaspoon Mustard, dry

1 cup Apple Wood Chips

Mix all ingredients (except chips) in a plastic bag then knead occasionally

for 2 hours. Soak wood chips in water for 30 minutes. Prepare fire in grill.

Add chips to hot coals. Cook wings on the grill for about 10 minutes on

one side, then turn and baste with the marinade. Continue cooking

10 minutes or until done. Serve immediately or refrigerate until needed.

4 skinless chicken thighs

3 tablespoons maple syrup

3 tablespoons chili sauce

1 tablespoon cider vinegar

1 tablespoon canola oil

2 teaspoon Dijon mustard

1 cup Apple Wood Chips

Soak Apple Chips in water for 30 minutes. Preheat grill. Combine syrup,

chili sauce, vinegar and mustard together in a saucepan. Let simmer for

5 minutes. Brush chicken with the oil and season with salt and pepper.

Add wood chips to coals. Place chicken on grill and cook for 10-15 minutes

or until fork tender. Turn occasionally and brush generously with sauce in

the last few minutes before they are done.

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon black pepper

1 tablespoon salt

1 tablespoon chili powder

3/4 tablespoon garlic powder

3/4 tablespoon onion powder

1 teaspoon cayenne

Mix all ingredients together and store in an air tight container.

1 Lemon (and zest)

1 Lime (and zest)

1 orange (and zest)

1/2 green chili, or more to taste (chopped with or without seeds)

5 garlic cloves (finely crushed)

3 tablespoons mild chili powder

1 tablespoon olive oil

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon ground cinnamon

Mix 1/2 teaspoon of each fruit zest and all the juices with other

ingredients. Add more spices if desired. Let stand at least 30 minutes

before using (should thicken).