Recipes
Rubs - Dry rubs are comniations of dry spices massaged into food before cooking. Originally developed long ago for preservation, rubs in barbecuing help seal in flavor, add another dimension to the taste, and form a savory crust.
Sauces and Mops - Most people will tell you that really good 'que doesn't need any sauce, and there's some truth in that. However, we use a sauce to enhance the flavor and add some "heat to the meat!" Mops, on the other hand, are used to keep the meat moist and build flavor while it's cooking.
Brines and Marinades - Brining improves the flavor, texture, and moisture content of lean cuts of meat. This is achieved by soaking the meat in a moderately salty solution for a few hours to a few days. Marinades, on the other hand, use a combination of oil, acid and spices to flavor meats before cooking.
| Bag o' Brine | Roasted Garlic Montreal Chicken Marinade |
| Keri's Turkey Breast Brine | Keri's Apple Juice Brine |
Smoking - Low 'n' slow, with plenty of wood smoke.
| Pecan Smoked Pork Chops | Neely's Dry BBQ Ribs |
| Texans' Beef Brisket | Smoked Chicken - Perfect Skin |
| Humdinger hamburgers | WSM Meatloaf |
| Hot Links | Buttermilk Chicken Wings |
Grilling - Cooking over high heat for a short time.
| Roadside Chicken | Grilled Shish Kabobs |
| Easy Grilled Vegetables | Bacon Double Stuffed Cheesburger |
| Country Boy Pork Tenderloins |
Appetizers
| Armadillo Eggs | Hooter's Hot Wings |
| Atomic Buffalo Turds | Spicy Smokies |
| Fried Blackeyed Peas | Tgi Friday's Fire Bites |
| Luby's Stuffed Jalapenos |
Breakfast
| Bubba's Home Fries | Sausage Scrambles and Eggs |
| Zesty Breakfast Burritos | Sweet Breakfast Casserole |
| Sausage Cornbake | Keri's Chocolate Gravy |
| Breakfast Casserole |
Supper
| Chili |
Sides
Desserts
Cheers!
| Traditional Sangria | Watermelon Refresher |
| Red Sangria | Bloody Bud |
| Lynchburg Cooler | V. W. |