Ingredients:

1 (60 to 100-pound) dressed pig
coarse salt
60 pounds charcoal briquettes, divided

Secret Sauce:
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

Procedure:

A live pig weighting 90 to 130 pounds will dress out a carcass approximately the desired weight. (Dressed means that the pig is prepared for pig pickin cooking.)

Split open the whole dressed pig and butterfly (slit the backbone to allow the pig to lay flat, being careful not to pierce the skin). Trim and discard any excess fat (excess fat may cause a flare-up during cooking). Sprinkle the cavity with salt, cover, and let pig sit overnight. Place 20 pounds of charcoal in the barbecue pit or pig cooker (add charcoal as needed during cooking process). Pour charcoal lighter fluid on the briquettes and ignite. Let the charcoal burn until a fine white ash covers the briquettes. Place a heavy gauge wire screen or rack about a foot above the coals. Place butterflied pig on rack (skin side up) and season with additional salt. Close lid of the cooker and cook 7 to 8 hours or until the internal temperature of the pig reaches 170 degrees F. Raise temperature of cooker slowly. It should take up to 3 hours to get external temperature to 200 degrees F. (meat will crust over if temperature is too high). Let external temperature rise to 250 degrees. Carefully watch the temperature to maintain the 250 degrees external temperature. When done, turn pig over (skin side down) and spread with Secret Sauce. Cover and cook an additional 1 hour until skin is crisp. Remove from cooker. Slice or chop the meat or allow guests to pull meat from the bones. Serve with additional Secret Sauce.

Secret Sauce Procedure:

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat. It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

Note: The sauce does not seem to have a problem with spoilage. I have used unopened bottles a year later and they have been very good. The sauce does get hotter with age.
If you like the sauce even hotter, add 1/4 cup of Tabasco before cooking.

Ingredients:

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

Procedure:

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store in the refrigerator.

Ingredients:

12 chicken drumsticks, skinless
3 1/2 cups ice water
1 cup plain non-fat yogurt
Breading Mixture (see recipe below)

Procedure:

Preheat oven to 350 degrees F. Spray a large baking sheet heavily with vegetable-oil cooking spray. In a large bowl with ice water, place chicken pieces; set aside. In a shallow bowl, place yogurt. Remove one piece of chicken at a time from the ice water; roll each piece of chicken in the yogurt. Place one chicken piece into a plastic bag with Breading Mixture, reseal and shake to coat thoroughly. Transfer breaded chicken to prepared baking sheet. Repeat process until all chicken pieces are breaded. Spray chicken lightly with vegetable-oil spray. Place baking sheet onto bottom shelf of oven and bake, uncovered, 1 hour, or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife), turning the chicken pieces every 20 minutes to allow even browning. Remove from oven and transfer onto a serving platter. Serve hot or at room temperature. Makes 6 servings.

Breading Mixture:
1 cup bread crumbs
3/4 cup all-purpose Ffour
1 tablespoon Creole seasoning
1/2 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper
red (cayenne) pepper to taste
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed

In a large resealable plastic bag, combine bread crumbs, flour, Creole seasoning, garlic powder, pepper, cayenne pepper, thyme, basil, and oregano. Seal and shake well to mix.

Ingredients:

1 can (10 1/2 ounces) cream of chicken with herbs soup
1 can (10 1/2 ounces) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried leaf thyme, crumbled
1/2 teaspoon salt
dash black pepper
6 to 8 boneless chicken breast halves, without skin
2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
4 tablespoons butter

Procedure:

Combine the soups, wine or broth, parsley, thyme, salt, and pepper. Wash chicken and pat dry. Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the cooker and drizzle with about 1 tablespoon of the butter. Top with half of the chicken, then half of the remaining stuffing crumbs. Drizzle with half of the remaining butter and spoon half of the soup mixture over that. Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through. Makes 6 to 8 servings.

Ingredients:

2 teaspoons shortening
1 cup onions, finely chopped
1 cup green peppers, finely chopped
1 cup celery, finely chopped
4 cloves garlic, minced
1 chicken, cut into pieces
2 lbs. chorizo sausage or andouille sausages (or a good reliable hot sausage you know of)
3 cups fresh, ripe tomatoes, chopped or 2 cans diced tomatoes
2 1/2 cups chicken stock
2 teaspoons thyme
1/2 teaspoon oregano
1 teaspoon parsley
1 teaspoon cayenne or chili powder
1 1/2 teaspoons salt
1 teaspoon black pepper
6 cups cooked long grain white rice
cayenne or tabasco sauce (to offer at table)

Procedure:

Melt shortening in a large/huge saucepan over medium heat. Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so. Remove and add onion, green pepper, celery and garlic. Cook slowly stirring now and again until onions are tender. Add sausage and cook 10 min more. Return chicken and add all remaining ingredients except rice and stir together well. Cover and simmer for 30 min stirring now and again. Remove cover and continue to cook until broth cooks down a bit-you don’t want it too thick as the rice will soak up the juice. Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or tabasco at the table.

Ingredients:

1/2 cup all-purpose flour
Salt and freshly ground black pepper to taste
8 chicken breast halves, boneless and skinless*
3 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 large red bell pepper, cored, seeded, and thinly sliced into 1/4-inch wide rings
2 cloves garlic, minced
1 (28-ounce) can plum or Roma tomatoes, crushed or 2 cups fresh chopped tomatoes
2 to 3 teaspoons curry powder or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 cup currants or raisins
12 cup toasted slivered almonds
Hot cooked long-grain rice

Procedure:

Preheat oven to 200 degree F. In a shallow dish, combine flour, salt, and pepper. Roll chicken pieces in flour mixture to coat all sides. In a large nonstick frying pan over medium heat, heat vegetable oil. Add chicken pieces and cook 5 minutes per side or until light brown. NOTE: Chicken should not be cooked through at this point.
Transfer chicken to an oven-proof dish and keep warm in the oven; reserving drippings in frying pan. Reduce heat to medium low. To the pan drippings, add onion, bell pepper, and garlic; cook 5 minutes, stirring occasionally, until onions are transparent. Add tomatoes, curry powder, salt, pepper, and thyme; cover pan and simmer gently an additional 15 minutes. Add the browned chicken and currants or raisins; cover and simmer another 20 minutes, stirring occasionally, until the chicken is tender or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from heat and transfer chicken to a deep platter. Spoon vegetables and sauce around the chicken and sprinkle with almonds. Serve with hot rice. Makes 8 servings.

Ingredients:

1 (2-pound) pork tenderloin roast
2 tablespoons soy sauce
1/4 teaspoon ground mustard
2 tablespoons fennel seeds
2 tablespoons caraway seeds
savory mustard sauce (recipe below)

Procedure:

Trim the tenderloin of fat and silverskin. Note: Silverskin is a silvery-white connective tissue. It doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the roast dry with paper towels. In a small bowl, combine soy sauce and ground mustard. Using your fingers, rub the soy mixture onto the roast. On a piece of wax paper, combine fennel seeds and caraway seeds; roll roast in seeds to coat evenly. Wrap tightly in plastic wrap and refrigerate 2 hours or overnight. Preheat oven to 375°F. Bring roast to room temperature before cooking. Unwrap roast. Place fat side up onto a rack in a shallow baking pan. Bake, uncovered, 30 to 45 minutes or until a meat thermometer inserted into thickest part of the roast registers 140°F. to 145°F. Remove from oven and transfer onto a cutting board; let roast stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and serve with Savory Mustard Sauce. Makes 4 to 6 servings.

Savory Mustard Sauce:
1/4 cup water
2 tablespoons ground mustard
1 teaspoon cornstarch
3 tablespoons light corn syrup
1 tablespoon cider vinegar

In a small saucepan over medium heat, combine water, ground mustard, and cornstarch. Stir in corn syrup and cider vinegar; cook and stir until thickened and bubbly. Cook and stir another 2 minutes. Remove from heat

Ingredients:

2 to 3 tablespoons coarsely crushed black pepper
8 small loin lamb chops
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves

Procedure:

Place pepper on plate and press each chop firmly into pepper and press in with your hands. In a heavy frying pan (use cast-iron frying pan) over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F. (use a meat thermometer to test for doneness). Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving).

Note: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute. Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.
Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve. Makes 4 servings.

Ingredients:

4 (6-ounce) frozen lobster tails
melted butter
lemon slices

Procedure:

Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)
Note: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out. Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven. Serve immediately with melted butter and lemon slices. Makes 4 servings.

Ingredients:

Carolina Sauce (see recipe below)
1 (2-pound) pork tenderloin roast
8 slices thin-sliced bacon
1 cup coarsely chopped pecans
1 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper

Procedure:

Prepare Carolina Sauce; set aside. Preheat oven to 350 degrees F. Trim the tenderloin of fat and silverskin. Note: Silverskin is a silvery-white connective tissue. It doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the roast dry with paper towels. If you partially freeze the pork, it is easier to cut into slices. Cut pork tenderloin lengthwise into eight 1/4-inch slices (slices should be just a little larger than the shape of the bacon - trim if necessary). Place a slice of bacon on top of each pork slice. Starting at one end, roll up pork/bacon into a spiral; secure with 2 to 3 wooden toothpicks. Brush Carolina Sauce over each of the pinwheels; reserving remaining sauce. On a pie plate, combine pecans, salt, and pepper. Roll each pinwheel in the pecan mixture to coat. Place pinwheels onto a rack in a shallow baking pan. Bake, uncovered, approximately 30 minutes or until a meat thermometer inserted into thickest part of the roast registers 155°F. Remove from oven and transfer onto a cutting board; let pinwheels stand 10 to 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and drizzle with Carolina Sauce over the pinwheels. Makes 4 servings of 2 pinwheel each.

Carolina Sauce:
3/4 cup prepared mustard
1/2 cup honey
1/4 cup cider vinegar
2 tablespoons ketchup
2 tablespoons firmly-packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

In a small bowl, combine mustard, honey, cider vinegar, ketchup, brown sugar, Worcestershire sauce, and pepper sauce.