And where would we be without our precious recipes? We have two thoughts. Most people like to follow a tried and true recipe, ingredient by ingredient, probably because they don't feel comfortable winging it. By winging it, we are talking about taking a great recipe and modifying it slightly (or more) to suit our individual taste buds. After all, not everyone likes the same tastes so why not change a favorite recipe and make it suit your particular tastes. To see our tried and true weekly recipes, select this link....

CLICK HERE

Time to get out and get after it! Don't Wait!

Burgers to Butts, the grill's waiting!

If you're a little more adventuresome, then we suggest additional reading to find the best way to modify (or even create from scratch) a great recipe to be more in line with your own tastes. If you are ready to go down this wonderful path to better tasting (to you) barbecue, start right here!

	Building Your Own Recipes -Part One Smoky takes time to walk you through the process of building a recipe and discussion of the ingredients. Recipes are created to be tinkered with!
	Building Your Own Recipes - Part Two Once you have a thorough understanding of what a recipe is and is not, Smoky next takes you through an understanding of herbs and spices.
	Building Your Own Recipes - Part Three Salt and Sugar are probably the two most common ingredients of any recipes with the salt being the most common.
	Building Your Own Recipes - Part Four FINALLY, Smoky approaches the actual preparation of a spice rub and Sauces.

Keeper of the Coals

If you use wood products to supply the heat source, then this information is for you! Smoky presents his dissertation on the fine art of hardwood coal cooking over the generations. He starts off with: Since early time, even primitive man with primitive palate learned that food tasted better cooked over coals than in flames and smoke. As long as wood was the primary cooking fuel, this knowledge was proudly passed from generation to generation. But as we moved indoors with gas and electricity becoming the favored fuels, there occurred what is known in scientific circles as a discontinuity. There was a missing link in the chain of knowledge. For more than a generation, this precious information was lost to most of the population. It was kept alive by only a small cadre of Keepers of the Coals.

Smoky is one of the Keepers of the Coals and his information is available HERE.

As Smoky says ...
Have fun,
Charlie

Don't wait, the good stuff goes fast!

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Pepper Steak & Herb Butter Seasoning

• 1/4 cup real honest to goodness butter
• 1/4 cup finely chopped basil leaves - fresh
• 4 rib-eye or fillet steaks
• 4 Tbs Grand Marnier
• 4 cloves garlic - minced
• 5 Tbs whole black peppercorns (pref. tellicherry peppercorns)
• 1 tsp coarsely ground black pepper

Butter Baste:
Soften the butter (not runny) and add the finely chopped basil leaves. Blend thoroughly and allow the flavors to meld together. Return the butter to the refrigerator.

Let's Get Going:
Prepare your fire for high heat direct cooking (700°) over glowing charcoal or a hot gas grill. Once the cooking grate is hot, add the steaks and cook until done to perfection. If the grate is hot, you will not have to worry about sticking. The steak will gently release when ready. Most meat sticks to the grate if the grate is not hot enough - (if necessary, you may coat the grate with cooking oil).

Useful Tools:
Chimney Starters and Blowers  |  Wood Chips  |  Fire Starters |  Hardwood Charcoal  |  Meat Thermometers