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Yield: 2 servings

1 (2 pound) slab pork baby back ribs

2 tbsp. melted butter

2 tbsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

Strip membrane from bone side of ribs.  Start fire in water smoker, with water pan filled, and let it reach  it's hottest point.  Heat for approximately 30 minutes.  Add a generous amount of hickory chips to fire for a high degree of smoke.  Place ribs bone side down on grill rack.  Cook with lid down with heavy smoke for 40 minutes, adding additional hickory chips as needed to maintain high degree of smoke.  Remove ribs.  Lay on large piece of heavy-duty foil.  Brush with mixture of butter, sugar, salt and pepper; seal tightly.  Place slab on grill rack.  Cook at 180 degrees to 200 degrees for 3 hours or until cooked through.  Remove slab from grill; cut into individual ribs.  Serve with barbeque sauce.


Yield: 8 servings

2 (3 1/2 pound ) chickens

1 1/2 cups tomato juice

1/4 cup chopped onion

2 tbsp lemon juice

2 tbsp Worcestershire sauce

1 tsp salt

1 tsp cumin

1/2 tsp garlic powder

1/4 tsp lemon pepper

1/4 tsp hot pepper sauce

Rinse chickens and pat dry.  Cut into pieces.  Pour mixture of tomato juice, onion, lemon juice, Worcestershire sauce, salt, cumin, garlic powder. lemon pepper and hot pepper sauce over chicken in sealable plastic bag; seal.  Marinate in refrigerator for 12 hours, turning occasionally.  Drain, reserving marinade.  Arrange chicken, with no pieces touching, on grill rack in covered grill with water pan.  Grill with lid down over indirect heat for 1 hour; baste with reserved marinade.  Turn chicken.  Grill for 1 to 1 1/2 hours longer or until cooked through.


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