Hoisin Sauce

This is a condiment that is not used up very quickly.  Buying an entire jar from the grocery store so it can sit in your fridge is a waste of money.  This makes about 3/4 of a cup and will last in your refrigerator for several weeks. 

In a small bowl combine:
4 T soy sauce
2 T creamy peanut butter
1 T molasses
2 t rice vinegar
1 minced garlic clove or 1/2 t garlic powder
2 t sesame oil
1 t Chinese hot sauce or cayenne pepper
1/8 t black pepper

Whisk well and store in a small mason jar.

Sweetened Condensed Milk-Homemade-Is It Worth It?

I am always on the lookout for ways to not go to the grocery store.  Some things are fun to make, some things are worth making from scratch, and some things aren't worth it.  I have found making your own sweetened condensed milk at home not to be worth it.  I have looked into several different recipes.  Some use powdered milk, some use regular milk, some use water. 
I tried to make up a recipe that uses powdered milk thinking it would be great in my Key Lime Pie.  It tasted nasty!  My Key Lime Pie was ruined and I spent way too much time trying to fix the recipe.  The recipe called for mixing powdered milk, boiling water, butter, and sugar in a blender for several minutes and you were supposed to have this great homemade version of sweetened condensed milk.  It was the consistency of caulking and had the often times foul taste of powdered milk.  The other problem is that my poor blender could barely mix the sludge.  I kept adding water to see if it would make a difference and ended up adding 3 times the water the recipe asked for and it still was way too thick and tasted awful. 
The next recipe I found called for just sugar and milk heated for two hours on the stove to arrive at 2 pints of yummy product.  This recipe is much better and definitely has the right flavor but two hours standing over a pot stirring?  I don't think so.  My time is worth more than that and for the few times I use sweetened condensed milk in my recipes, I just don't think it is worth it. 
I like being able to control all of the ingredients in my foods but sometimes it is easier to buy the ready made product from the store and save  yourself the headache of working from scratch.  So spend the $1.50 and by a can when you need it. 

The King Arthur Flour 200th Anniversary Cookbook

I love all aspects of cooking, but baking is my first love.  Many years ago I had the opportunity to attend a free seminar put on by the King Arthur Flour company and it was a spiritual experience.  The baker was demonstrating how to make a baguette and I was on the edge of my seat throughout her entire show.  It is hard to describe the joy I get from working with dough and knew afterwards I was a changed woman and needed to get home and bake.

As with most sponsored events such as this, there were door prizes!  I hoped and prayed, yes prayed, that I would walk away with the cookbook.  The universe smiled upon me and God just knew he had chosen wisely by allowing my name to be plucked from the canister of hopeful attendees names' scratched onto tiny pieces of paper.  When my name was called out, I shrieked like I had just won the Showcase Showdown on "The Price is Right".  It was mine!

Upon first inspection I found I was overwhelmed with its size.  I flipped through the pages of my new treasure and enjoyed reading about the history of King Arthur Flour in the opening pages.  As I worked my way through to the end I found I was holding a resource that was going to help me become the home baker I had always wanted to be.  It has been at least 10 years and I am happy to say that I haven't stopped using it.

I have accumulated other baking cookbooks over the years but find myself returning to the King Arthur Flour cookbook.  It is a comprehensive educational manual that helps the home baker create wonderful creations through simple to read recipes, easy to understand scientific explanations of how baking works, and a complete guide to tools and ingredients at the end of the book.  Some of my favorite recipes are whole wheat bread, scones, and sourdough english muffins.  I have learned how to be a better baker by utilizing this resource and continue to return to it for some of my favorite recipes.  

I highly recommend adding this cookbook to your collection if improving your baking is what you desire. 

Straight from the Garden Salsa

I was checking out all of the wonderful veggies I have been given this week and wondering what on earth I could do with them that my family would eat.  Salsa is always a winner at our house so this is what I have come up with.  My kids loved it!  If you let it sit in the fridge for a few hours before eating it the flavors really come together.  Ours didn't make it that long, we ate it right away!

Equipment:

Cutting Board

Good knife

Medium size bowl for salsa

small bowl and strainer for tomatoes

Measuring spoons

Can opener-if you add alternate items

Ingredients:
1 large tomato diced-salt it a little to help bring out some of the water.  Drain them before adding to the bowl
3 inch segment of a cucumber diced
1 small can of green chili

2 T minced onion
2 regular cloves of garlic-minced
1 tsp ground coriander or 2 T minced fresh cilantro
1-2 T lemon or lime juice or to taste
½ t salt or to taste
Optional:
1 small beet cooked and diced-the beet gives this salsa a very earthy flavor
1 can of black beans rinsed
½ cup of corn
1 jalapeno pepper diced-with our without the ribs and seeds

 

Procedure:
Combine all ingredients in a bowl and enjoy with your favorite corn chips

Recipes from the Root Cellar, by Andrea Chesman

"270 Fresh Ways to Enjoy Winter Vegetables"

I found this book at the library last week and have fallen in love.  In my part of the world gardens are bursting with zucchini, yellow squash, pumpkins, tomatoes, beets, cabbages, turnips, and more.  These recipes help to break the home cook out of  the cooking ruts we sometimes find ourselves in.  You know one or two ways to prepare squash and that is what you stick with.  Squash is pretty easy to ruin.  They become runny, slimy and overcooked.  Does anyone know what to do with pumpkins except make pie or the occasional pumpkin loaf?  What do you do with a giant head of cabbage?
Andrea Chesman does a wonderful job of creating recipes that are easy to follow and the outcome is remarkable.  Her recipes are full of flavor and include easily obtained ingredients.  This book is also dedicated to the winter vegetable harvest which makes it a must have for gardeners.  I love that it allows me to feed my family foods in season and always serve them in new and interesting ways. 
I highly recommend adding this book to your cookbook collection!

Recipe Sample:
Winter Squash with Caramelized Apples
Serves 4-6
1 large buttercup, butternut, or red kuri squash, or 1/2 small baby blue Hubbard squash
4 T butter
2 large apples, peeled, cored, and chopped
1/4 cup firmly packed brown sugar
1/2 t ground cinnamon
1/4 t freshly grated nutmeg
salt and freshly ground black pepper

1.  Preheat oven to 400 degrees.
2.  cut the squash in halves if small, or into quarters if large.  Remove an discard the seeds and fibers.  Place skin-side up in a baking dish and add about 1 inch of water to the dish.
3.  Bake for 60-90 minutes, depending on the size of the pieces, until completely tender when pierced with a fork.
4.  Meanwhile, melt the butter in a large skillet over medium heat.  Add the apples, brown sugar, cinnamon, and nutmeg.  Saute until the brown sugar is disolved and the apples are tender and coated in the sugar syrup, about 5 minutes.  Set aside.
5.  When the squash is done, drain off the water.  Turn the pieces flesh-side up, and allow to cool until they can be handled easily.  Scrape the flesh from the skins into a mixing bowl and discard the skins.  Mash or beat until smooth.
6.  Fold in the apples and their syrup.  Season generously with salt and pepper.
7.  If desired, reheat in a microwave or in the top of a double boiler set over boiling water.  Serve hot.

The Best of Basic Cookbooks

I have many cookbooks and enjoy some more than others.  I tend to look for cookbooks that specialize in a particular type of cooking rather than all purpose cookbooks which tend to cover a broad range of disciplines.  I find most of the recipes in those books to be easy to follow and are a great starting point for creating your own recipes that have your personal touch.  Most of us look in the fridge and try to figure out what to cook with what we have.  If you have a well stocked kitchen with the basics, having basic cookbooks makes coming up with the right recipe easier. 
There are some all purpose cookbooks that I really like and go to when I need to brush up on a cooking technique or want a beginner recipe that I can play with.  The following books I recommend having in your collection as go to multipurpose cookbooks.  They are especially helpful if you are trying to locate a particular recipe or technique and don't want to mess with the internet.
I also like to borrow books from the library before I commit to purchasing them.  Some well advertised cookbooks have fallen flat for me when I get my hands on them because there are only a few recipes in them I would make.  I have saved a ton of money by borrowing before I buy.  








1.  Better Homes and Gardens Cookbook-great all purpose cookbook and great gift for newly married people.  Each section has a great guide to whatever the food is, i.e. meat, seafood, cheese, vegetables, etc.  There is also a freezing and canning guide with beginner recipes.  Overall it is a great way to get started cooking and learning about foods.  This book is printed just about every year and has been updated since mine was published in ......1989!    









2.  America's Test Kitchen Family Cookbook-really great recipes that have been tested thoroughly.  Excellent resource for techniques and they have some great product ratings too.  I have found the equipment ratings very helpful when I need to purchase a particular item for my home kitchen.  The food product ratings do not take into account organic foods or preservatives in foods.  They simply rate what their panel thought was the best tasting/texture.  I match the product ratings up to what I have learned about food quality and go from there.  I have found I rarely utilize this feature after putting the foods up against my own standards which include the food source and product ingredients.
The recipes are easy to follow and I have had great success with most of them.  They really have tested the recipes and found the best way to make my family's favorite foods.  I have found the information on the science involved in cooking to be the most helpful as I have learned to cook.  I use this cookbook quite a bit. 








3.  The Joy of Cooking-there is so much in this book it is hard to not have it on the list.  I use this when I don't know where else to look for cooking non-traditional foods or especially for how to make things that I would normally buy in the store like marshmallows.  This is not an easy read and previous cooking knowledge is helpful.  The beginning of each chapter has very good definitions and descriptions to help prepared the recipes.  There aren't very many pictures but is comprehensive. 

Spinach Artichoke Dip

Equipment:
very small casserole dish
mixing bowl
rubber spatula
cutting board
knife
measuring cup

Ingredients:
1/2 c sour cream
1/2 c mayonnaise
1/2 c shredded parmesan
1/2 c mozzarella cheese
2 cloves of minced garlic
1 package of cooked spinach. You can buy the frozen spinach but I prefer to just buy fresh and cook it fresh.  Spinach takes very little time to cook in a pot and then I chop it before adding it to the recipe.
1 c chopped marinated artichoke hearts
Optional Ingredients: Add or delete any you may like
Red Chili flakes-to taste
Added garlic-to taste
1 T minced onion
Sprinkle some extra parmesan cheese over the top just prior to removing it from the oven for added flavor.

Procedure:
1.  Cook you spinach and then squeeze as much water out as you can.  You don't want to add watery spinach to this dish.  If you are using frozen spinach, thaw completely and then squeeze the water out then put it in the mixing bowl.
2.  Chop the artichoke hearts and add them to the bowl.
3.  Add all of the other ingredients and mix so it is thoroughly combined.
4.  Pour into the casserole dish and cook at 350 degrees for about 20 minutes.
  

Balsamic Vinegrette

Every home cook should have a fantastic balsamic vinaigrette recipe at the ready.  This is just such a recipe.  I keep a jar on hand in my fridge at all times and haven't had to buy salad dressing for years.  Salad dressing, particularly a vinaigrette, is so easy to make I marvel at the mark up on dressings when I venture down that aisle at the grocery store.  This is a recipe you pull out the good stuff for.  There are areas in your budget you can save money at the grocery store.  I would encourage you to buy high quality olive oil and Balsamic Vinegar.  You really get what you pay for.  The expensive ones really do taste better and yield a much better end result.  You don't have to use very much to get the flavor value either so you will be able to keep both for a long time without having to reinvest frequently.  I use about 1 bottle of balsamic vinegar a year-I get a big one-and pay about 15-20$ for that bottle.  It is worth it!
Really good olive oil is easy to come by in the grocery store these days.  You want to select one that is made for salad dressings.  It will be different than the ones identified for sauteing. 

In a pint sized mason jar combine:
3/4 c really good olive oil. 
3 T Balsamic Vinegar
1 T lemon juice
1 minced clove of garlic-a big one!
4 t dijon mustard
4 t snipped fresh chives
salt and pepper to taste

Put the lid on the jar and shake vigorously until completely combined.  It shouldn't look separated at all.
This recipe makes about 1 pint of dressing.

For a yummy salad, cut up one head of romaine lettuce and place in a bowl.
Pour some of your vinaigrette over the leaves and toss to coat, about 1/4 cup.
In a skillet place 1/2 cup chopped pecans, 1 T of water and 2 T of brown sugar and stir continuously over medium heat.  
Heat until the water has evaporated and the sugar has coated the nuts.
Toss the hot nuts in with the salad along with 1/2 cup of dried cherries or raisins. 
Enjoy!

Pumpkin Pie Spice

Multiply this times 3 or 4 to create a fair stash of this for the upcoming holiday season.  Use as you would pumpkin pie spice in your favorite recipes.  it is so much cheaper to purchase bulk amounts of these spices and make your own blends. 

Combine:
1 1/2 T cinnamon
1 t ground ginger
1 t nutmeg
1/4 t ground cloves

Pumpkin Pancakes are a fun way to use your pumpkin pie spice!

Italian Spice Blend

This is and herb blend that works well as an addition to pizza dough or for bread sticks. 

Combine:
1 T dried basil
1/2 T dried oregano
1/2 t dried dill
1/2 t dried thyme
1/4 t ground garlic

Grind in a mortar and pestle so that it becomes a fine consistency.  You aren't looking for powder but it does need to be a finer blend to mix into the bread well.  Add your desired amount to the bread dough while you are kneading or brush the bread with olive oil or butter when it comes out of the oven and sprinkle it over the top of your bread sticks.  Either way it is delicious! 

Spicy Chicken Rub

This is a great rub for chicken, fish, or ribs.  The portions listed below are for one recipe.  If you would like more on hand, I suggest multiplying this by 3 or 4 to give you a nice bottle full.  Then you have it whenever you are ready to cook.  
Combine:
2 t ground garlic
2 t chili powder
1 t kosher salt-if you don't have this on hand, reduce the amount by 1/2 if you are using regular table salt.
1 t cumin
1/2 t ground coriander
1/2 t onion powder
1/4 t cayenne pepper

How to Grow Celery

When you chop off the end of the celery, don't throw it away.  Simply place it in a bowl of water and watch it grow.  The middle will begin to sprout at which time you can put it in a pot with some soil and grow new celery.  The trick is to make sure it is in mostly shade and that it stays wet at all times.  Celery is mostly water so you need to water it regularly.  A self watering pot is the best way to go.  In a couple of months, you will have celery!

Very Berry Summer Cobbler

Cobbler is a perfect accompaniment to any summer BBQ.  It is also a great way to use fruit that is very ripe and at the peak of its sweetness.  This recipe works for both frozen or fresh fruit and will become a favorite for your family.  This recipe has been adapted from one I found in the April 2005 Better Homes and Gardens magazine. 

Equipment:
Mesh Strainer
Large Ceramic or Plastic Mixing Bowl
8 Cup Measuring Bowl-a regular mixing bowl will work too
Dry Measuring Cups
Measuring Spoons
Rolling Pin
Plastic Wrap
Whisk
2 Cup Liquid Measuring Cup
Small Prep Bowl
4 Qt Sauce Pot
Deep Casserole Dish or Souffle Dish
(Optional) Round Biscuit Cutters

Ingredients:
      Biscuit Topping:
      3 C all-purpose flour
      4 t sugar
      4 t baking powder
      1 t salt
      2 C heavy cream also called whipping cream
      1/4 C sugar
      1 t vanilla extract

      Fruit Filling:
      1 C white sugar
      2 T corn starch
      1/4 water or liquid that has cooked off from the fruit
      6 C fruit of choice-if you use frozen, measure after the fruit has thawed completely and been drained.
           ** I like to use a frozen triple berry mix from Costco.  If I have some really ripe fresh peaches or  
                nectarines, I will add them to the thawed berries for added texture and flavor enhancement.

Procedure:
1.  Add to the ceramic or plastic mixing bowl, the flour, sugar, baking powder, and salt and whisk together to combine.  It is necessary to use a non-metal mixing bowl when making this dough.  The metal will react with the dough and can affect its ability to rise properly when cooking.  It is always a good idea to not use metal mixing bowls with doughs and batters as best you can.
2.  Add the heavy cream all at once and mix together with a large spoon then use your hands to gently knead the dough.  Only knead it until it comes together.  The dough should look rough and raggy looking.  You don't want to overdevelop the gluten in biscuit doughs.  They will become tough and hard rather than light and fluffy.  
3.  Leave the dough in the bowl to rest and cover with the plastic wrap while you make the fruit filling.
4.  For the filling, once the fruit has thawed or been prepared, drain it with a mesh strainer and save the liquid.
5.  Reserve one cup of the fruit and set it aside.  
6.  Pour the rest of the fruit into the sauce pot and add the 1 cup of sugar to the pot and cook over medium heat until the sugar has dissolved.  
7.  While the fruit is cooking, add 1/4 cup of the reserved liquid to the 2 T of corn starch and mix together to form a smooth slurry.  If there isn't very much liquid from the drained fruit, then use some of the liquid from the cooking fruit to make the slurry.  
8.  Slowly add the corn starch mixture to the cooking fruit as you stir it in.  Cook for another 3 minute to allow the corn starch mixture to combine with the cooked fruit. 
9.  Add the reserved cup of uncooked fruit to the cooked fruit and combine.  Pour into the casserole dish and set aside.  Adding the uncooked fruit gives the cobbler an extra layer of texture.  
10.  Remove the dough from the bowl and roll it out with the rolling pin to 1/2 inch thick.  
11.  Cut out 1 to 1 1/2 inch circles with the biscuit cutter and place them on top of the fruit filling until the top is completely covered with them.  

12.  Mix the 1 t vanilla extract in a prep bowl with the 1/4 cup sugar till combined.
13.  Sprinkle over the top of the biscuits.
14.  Place the casserole dish on a cookie sheet and bake in the oven at 375 degrees for about 25 mins.  The tops of the biscuits should be lightly browned.  The cookie sheet helps catch any bubbling over that may occur.  
15.  Remove from the oven and let cool for at least 30 minutes.  This time will allow the filling to thicken.  
Enjoy!
**Any extra dough you have left can be cut out and baked as biscuits for your family.  The dough will keep in the fridge for about 2 days.   
   

Buddy's BBQ Beans

 These beans are the best you will ever taste!  This recipe is an adaptation from my BBQ King, Uncle Buddy's recipe.  It can be used as a meal with tortillas or eaten as a fantastic side dish for any summer BBQ.  Smoking the beans on the smoker grill is what puts these over the top.  If you don't have a smoker grill, preparing them on stove in your kitchen will not diminish them at all.  You can use any beans you like for this recipe.  The ones I have listed below are my family's favorites.  Try adding navy beans too for more bean variety. 

Equipment:
Can Opener
8 Qt stock pot or dutch oven for the grill
Long handled wooden spoon
Cutting Board
Good Chef's Knife
Mesh Strainer
Mixing bowls and prep bowls

Ingredients:
1/2 15oz bottle A-1 Steak Sauce
1 can black beans
1 can pinto beans
1 can red kidney beans
1 can garbanzo beans
2-3 cloves minced garlic
1 whole white onion
1 green pepper
3 stalks of celery
1 10 oz can Rotel tomatoes-Hot
1 cup brown sugar
1 cup ketchup
1/4 cup Worcestershire Sauce
1/2 T mustard powder
1/4 t turmeric powder-available in the spice section of your local grocery store.
(optional) 1/4 lb ground pork
(optional) 1/4 lb ground hamburger with bacon-for locals, Don's Meats carries this meat.  If you don't have access to the hamburger where you are then use 1 chub Jimmy Dean ground breakfast sausage in place of both meats.  You can also smoke some ribs or a brisket on the smoker and use that meat for the beans too. 

Procedure:  All of the ingredients need to be prepped and ready to go before you begin cooking anything.  If you are going to put the beans on the grill, then have the grill heated up and ready to go too. 
1.  Drain and rinse all of the beans and set them aside in a bowl and take the lid off the can of tomatoes; leave them in the can and set aside.

2.  Dice the vegetables into 1/4 inch pieces and set aside. Mince the garlic and set it aside.
3.  Measure into your prep bowls and set aside the brown sugar, worcestershire sauce, mustard powder, ketchup, turmeric, and ketchup.
4.  Measure the meat and set aside.
Time to cook:
5.  Heat the pot to a medium temperature and put the onion, pepper, celery and meat in to cook.  Cook it for about 7-8 minutes until the veggies look 1/2 way cooked and the meat looks almost cooked through.  If you are using already smoked meat then it should be heated through.

6.  Add the turmeric, garlic, and mustard powder and mix until you can smell the fragrance from the oils in the spices.  This should take 30 seconds to 1 minute.

7.  Add the brown sugar, ketchup, worcestershire sauce, tomatoes, and A-1 and mix into vegetable mixture.  Let it come to a simmer stirring occasionally to prevent sticking on the bottom of the pan.

8.  Add all the beans in and stir until they are well incorporated.
9.  Let them simmer on the stove for about 5 minutes before putting them on the grill to smoke.
10.  If you are not smoking them then let them simmer for 15 minutes to allow all of the flavors to come together.
11.  If you are smoking them, let them sit on the smoker for 15-20 minutes stirring twice to make sure the smoke flavor is working into all the beans.
12.  Serve hot as a side or on tortillas as a burrito.

Summer Potato Salad

  Potato Salad is highly subjective.  Some are really bad and some can be really good.  This recipe is flexible enough to highlight the flavors you enjoy most and create a wonderfully fresh potato salad that your family will love.  I like to have a firm potato and a mild sauce that has the flavors evenly blended.  This recipe takes some time but is worth the time for dinner parties, BBQ's or other special occasions. 

Equipment:
Large Stock pot
Potato Peeler
Cutting Board
Wash Cloth
Chef's knife
Small Sauce Pot
Measuring Spoons
8" Skillet
1 Large mixing bowl
1 small mixing bowl
1 large mesh strainer

Ingredients:
8-10 medium size russet potatoes-slightly smaller than a large baking potato
2 pieces thick sliced bacon- I like the Costco brand
6 eggs
2 stalks of celery
3 T minced fresh chives-dried are fine if that is what you have
3 t dijon mustard
1 C mayonnaise
1 t kosher salt
1/2 t ground pepper
1 t minced white onion-add more if you want a more pronounced onion flavor
1 T distilled vinegar
1/2 C sweet-zucchini-relish-this will be to taste so start with 1/4 cup and see if you need more.  If you don't have any of your own made you can use store bought relish but it will be considerably sweeter so use it sparingly.
Paprika
Ice cubes

Procedure:
1.  Peel and rinse your potatoes.
2.  Place wet wash cloth on the counter and put your cutting board on top of it.  This will prevent it from slipping.  Cut potatoes into 1 inch size pieces.
3.  Fill the stock pot 1/2 way with water then put the potato chunks in the water.
4.  Place on the stove and turn the heat up to high.  The potatoes need to cook for about 15 minutes at a full rolling boil.  Don't start the time until the water is at a full rolling boil.
5.  While the potatoes are cooking, fill the sauce pot 1/2 way with water and put all 6 eggs into it.  Turn the heat to high and place the lid on it.  When it comes to a full rolling boil (the lid will start to jiggle; don't take it off) turn off the heat and let it sit for 10 minutes covered.
           a.  After 10 minutes, fill the pot with cool water and let them sit for another 10 minutes to cool off a                    bit before you peel them.
           b.  Peel the eggs and cut them in half.  Separate the yolks from the whites.  Put the yolks in the small                   mixing bowl and dice the whites placing them in one of the large mixing bowls.  Set aside.
6.  While the eggs and the potatoes are cooking, dice your bacon into small pieces then cook in the skillet till they are crispy.  Drain onto some paper towels and set aside.
7.  Check the potatoes to see if they are cooked.  Don't cook them until they are falling apart.  You want a nice firm, cooked potato.   A fork should be able to easily pierce the potato pieces but not have it break apart. 
8.  When the potatoes are done, drain them completely and then rinse in cool water to wash off the starchy water from cooking.  Pour them into the mesh strainer and put ice cubes on top of the potatoes to help them cool down quickly.
9.  While the potatoes are cooling, we can prepare the rest of the ingredients.   Wash off the cutting board and place it back on the wash cloth.  Dice the 2 stalks of celery and put them in the large bowl with the egg whites.
10.  Mince the white onion and the chives and put them in the large bowl. 
11.  Add the relish to the bowl.
12.  In the small bowl with the yolks, add the mayonnaise, mustard, vinegar, salt, and pepper.  With a fork, mash the yolks into the wet ingredients and make a sauce for the potatoes.  Set aside.
13.  Remove any ice cubes that haven't melted from the top of the potatoes and pour the potatoes into the large bowl with the egg whites and onions. 
14.  Add the sauce to the large bowl and mix to coat the potatoes and refrigerate for 2 hours to completely chill. 
15.  Remove from the fridge and gently mix again, then taste to see if the flavors are balanced.  Add whatever you like to your taste then chill for another 30 mins. 
16.  When you are ready to serve, sprinkle the bacon over the top and some paprika. 
Enjoy!

 

Smoked BBQ Whole Chicken

Equipment:
Prepare the grill the same as for the Smoked BBQ Brisket
Beer Can Chicken Steamer Stand   These can be purchased online, at your favorite kitchen store, or BBQ store.
Soda or beer can-empty- to place in stand.
5 Wood Chip Packets-see Smoked Brisket Recipe for instructions.  

Ingredients:
Whole Chicken-If you have a choice, purchase organic chicken.  The cost is slightly higher but the quality is unparalleled.  Purchase local, clean meat whenever you can.  Our local Walmart sells organic chicken for $7-$8 per chicken.  It is worth the extra couple of dollars for the health benefit.
Homemade Chicken Stock *If you haven't made your own, purchase low sodium stock with no msg in it.  There are very good quality stocks on the market now readily available in major grocery chains.  
(Optional) Rub of Choice

Procedure:
*Prep grill as explained in the smoked brisket recipe-the link is above.
1.  Remove any organs from the cavity of the chicken.  Save in freezer for future stock if you like.  
2.  Rinse thoroughly  inside and out.  Dry completely.
3.  Apply rub to outside and inside of chicken.  You may also gently lift the skin and sprinkle rub under the skin for added flavor.  Be careful not to tear the skin.
4.  Fill can 3/4 of the way full with stock and/or any herbs or additional rub.
5.  Place the can into the holder and put the chicken upright onto the can.  
6.  Place the chicken with the holder inserted into the cavity of the chicken onto the grill as far from the fire as possible.   
7.  Put wood chip packet on fire and add a new packet every 30-40 minutes.
8.  Cook for 2 1/2-3 hours at 225-250 degrees or until chicken pulls easily away from the bone.
9.  Remove from grill and let chicken rest on the stand, covered with aluminum foil for 15 minutes.
10.  Carve and serve.

Sauce:
1.  Pour the stock from the can into a sauce pot reserving 1/4 cup in a small bowl.
2.  Add 2 Tablespoons flour to the 1/4 cup stock and blend till smooth.
3.  Heat the stock till bubbly and slowly drizzle the flour mixture into the sauce while whisking gently.
4.  Cook for about 7 minutes till slightly thickened.
5.  Pour over carved meat or have as a dipping sauce for the chicken.

Smoked BBQ Ribs

Equipment:
The same as the Smoked BBQ Brisket
Optional: Rib Rack-pictured below.

Ingredients:
Pork Baby Back Ribs or Pork Ribs-These can be purchased at any grocery store.  The baby back ribs are smaller and cook quicker.  For the June 2 class, we cooked baby back ribs we found at the Walmart grocery store.  
(Optional) Rub-Grocery stores carry many different types of rubs.  You can also make a rub using your favorite spices at home.  

Procedure:
1.  Rinse and dry the rack of ribs.
2.  Remove the membrane, also known as silver skin, from the back of the ribs.  This membrane is opaque and tough.  Use a cloth to grip it and pull it off.

3.  If you want to use a rub, sprinkle on both sides of the rack, wrap in plastic wrap, and refrigerate for 3- 24 hours depending on how much time you have.  If you don't want to use a rub, that is fine.  The ribs can be placed on the prepared grill after removing the membrane. 
4.  When the grill is heated to 225 degrees, place the ribs on the grill as far from the fire box as will allow.  (If you have a rib rack, place the ribs in it to grill.)  If you don't have a rib rack, turn the ribs every 30 minutes for a total cooking time of 1 to 1 1/2 hours.
5.  Take the ribs from the grill and place them into a disposable aluminum pan.  Pour 1/4 cup of citrus juice, i.e. grapefruit or pineapple, in the pan.
6.  Cover tightly with aluminum foil and continue to cook for another 1 to 1 1/2 hours on the grill or in the oven at 300 degrees. 
7.  Remove the ribs from the grill and let them rest for 20-30 minutes. 
8.  Slice and enjoy!
**Any leftover rib or brisket meat can be added to Buddy's Beans!