1. Preheat an outdoor grill for high heat.
   
   
2. Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
   
   
3. In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

1. Preheat the oven to 375 degrees F (190 degrees C).
   
   
2. In a large bowl, mix together the ground beef, bread crumbs, egg, grated onion and Ranch dressing mix until well blended. Shape into 1 inch meatballs, and place on a 10x15 inch jellyroll pan, or any baking sheet with sides to catch the grease.
   
   
3. Bake for 30 minutes in the preheated oven, turning them over half way through. While the meatballs are roasting, mix together the ketchup, cider vinegar, cola, chopped onion and green pepper in a slow cooker. Season with seasoning salt,
   pepper, and Worcestershire sauce.
   
   
4. Remove meatballs from the baking sheet, and place into the sauce in the slow cooker. Cover and cook on Low for 3 hours, then remove the lid and cook for an additional 15 minutes before serving.

1. Preheat an outdoor grill for high heat.
   
   
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
   
   
3. Place on the grill, and cook until bacon is crispy.

Roux instructions:
Roux, a mixture of flour and butter, or oil, is used to thicken the gumbo, and in the case of a darker roux, to flavor the dish as well.  In this case, 1¼ cups of flour and one cup of butter/oil shall suffice.  Preparation of roux is dependent on cooking time; the longer you cook, the darker the roux. A dark roux takes up to 20 to 25 minutes to prepare and must be stirred constantly to avoid burning.

Cooking instructions:
Warm up a large gumbo pot over medium heat, then reduce to low heat. In a cast iron skillet, saute smoked sausage in half of the cooking oil over medium high heat until sausage begins to brown (about 4 to 5 minutes). Transfer sausage to the gumbo pot. Saute Andouille in the skillet over medium high heat until slightly browned. Transfer Andouille to gumbo pot. Saute chopped onions, celery, and bell pepper in butter in the skillet for 8 to 10 minutes. Saute shrimp in butter till pink, transfer to pot.

Add all seasonings and bouillon granules to skillet and cook for 3 minutes, stirring constantly. Transfer vegetable and seasoning mixture to gumbo pot. Saute chicken, half a batch at a time, in remaining cooking oil until slightly browned. Transfer chicken to gumbo pot. Add hot pepper sauce, chicken broth, and water to gumbo pot and bring to a boil over medium high heat.

Cooking Instructions:
mix blue cheese dressing and bbq sauce with a pinch of curry powder....cover wings...bake at 350 for 45 min

1. Place 2 tablespoons of oil in a large pot and place the pot over medium heat. Cook and stir the onions, garlic, beef and sausage until meats are browned. Pour in the tomatoes, beer, coffee, tomato paste and broth. Season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. Stir in one can of beans, bring to a boil, then reduce heat, cover and simmer.
   
   
2. In a large skillet over medium heat, heat remaining oil. Cook Anaheim, serrano and habanero peppers in oil until just tender, 5 to 10 minutes. Stir into the pot and simmer 2 hours.
   
3. Stir in remaining 2 cans of beans and cook 45 minutes more.

1. Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
   
   
2. In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
   
   
3. Preheat grill for medium heat.
   
   
4. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

1. In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours.
   
   
2. Preheat an outdoor grill for high heat, and lightly oil grate.
   
   
3. Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade.

1. Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
   
   
2. In a large bowl, use your hands to mix together the ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
   
   
3. Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

1. Preheat grill for high heat.
   
   
2. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
   
   
3. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.

Start a chimney with charcoal!

Take the first set of ingredients and mix them together in a bowl. Do it by hand! Place your tenderloin on a cutting board. Crank the gas stove (i use a camp-chef stove which has 3-30,000 btu burners) crank two burners to hi! Place the cookie sheet evenly across the two burners. Rub the entire outside of the tenderloin with the rub, and place the tenderloin on the cookie sheet. Use forks and spatula to turn the tenderloin until it is seared all the way around! Use towel, or oven mitts to remove what is left of cookie sheet, and valuable tenderloin from gas stove.

Pour charcoal from chimney into grill. Be careful to pile coal on one side of grill only! Place top grate at highest setting over coals, and place tenderloin on opposite side from coals. We will be indirectly heating this puppy! 2 hours min!

Dice up potatoes, boil them with pinch of salt.

In a frying pan place a little butter and dice up the garlic and onion and render them. Turn the heat off when onions are translucent. Transfer these things into the bowl that the potatoes will be mashed in now!

In the frying pan that you just emptied you will want to place a little butter, and slice up the mushrooms now, saute them and turn the heat off once you can smell the shrooms!

In a sauce pan add 2-3tbsb butter, and 2-3tbsp flour to make a roux at med heat stir for 3 minutes. Add water slowly mixing all the while to keep the stuff thick! Add mushrooms, and simmer, stirring frequently. Salt and pepper to taste.
Strain potatoes, and add to bowl with onion/garlic. Add sour cream and rest of butter. Add heavy cream.

Remove tenderloin from grill, let stand (5 minutes). Spoon mashed potatoes on plates. Slice beef, and lay against side of mashed potatoes! Spoon gravy over both. You will have friends that you never knew you had!

1. In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa. Bring to a hard boil, and then reduce heat to medium. Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).
   
   
2. Stir in peanut butter until well blended. Pour mixture into a buttered 8x8 inch baking dish. Cool, and cut into pieces.
   
   

1. Preheat oven to 350 degrees F ( 165 degrees C ).
   
   
2. In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
   
3. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.