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After removing membrane, rinsing and patting dry, I place ribs in the fridge long enough to form a pellicle. Then spray with butter-flavored Pam and sprinkle on rub prior to cook. Virtue is that rub adheres to ribs uniformly and as thick as you want it. Salt quite noticeably does not leach out...

Please, can anyone copy here Kutas' recipe for fresh breakfast sausage? Scheduled to grind and mix 20 lbs of pigmeat in the morning and cannot find my reference book.

Here's an idea (more than a recipe) from my good friend Doug Young, exhibiting the true spirit of sausage-making. Copying it here as he sent it to me last year. Soon the Spring spawn will be upon us and it will be time to wade the shallows with a harpoon barb on the end of a fish arrow. I...

I've learned three important principles in making good vegetable soup, which requires a rich, robust, hearty broth. Brown the bones first and brown them heavily. Add some vinegar to the boiling bones. Don't add tomatoes until the very end. Everyone has favorite ingredients for soup. Mine don't...

A hunting buddy's wife impressed us with this dish 40 years ago. She made it alongside a mess of pan-fired squirrels. It's been a family favorite since then. We use a lidded ceramic pot to fix it, just as she did, but a Corning Ware casserole dish would work, too. So would a cast iron lidded...

Chopped cabbage Hot peppers of your choice 1 tablespoon NON-IODIZED salt per quart Shred cabbage as for slaw. Mix cabbage and chopped peppers together in large canning pot or any very large container. Pack into sterilized quart jars. Add 1 tablespoon kosher salt on top of each jar. Slowly...

Here's an excellent soup to make with the bbq chicken bones you've been saving. Every Greek family makes a variation of it. It’s called "avgolemona", which means, simply, egg-lemon. Begin a meal with a bowl of this traditional soup, and it will cleanse your palate for the good times ahead. Broth...

Almost everyone with some experience has a smokewood preference, an opinion of how much to use, and a catalogue of undesirable woods. I don't have much preference, use as much as I can, and haven't found an objectionable hardwood or fruitwood yet. Terms sometimes get confusing, and even the...

Mary's quick and easy eggplant creation, adapted to the grill. Entree and side dish over the same coals in a shuttle motion. I usually use venison loin medallions cut about 3/4" thick, so that a hot sear from both sides leaves them almost rare. Slice an eggplant into 3/4" pieces and peel each...

Depending on whether it has legs or not, lay a 6 or 8 qut Dutch oven on WSM bottom rack or in empty water pan. Do this over a bed of Minion coals so cast iron heats up without too much drama. When things get going good, arrange rutabagas, parsnips, and carrots all cut to similar size, and...

This is killer in a simple homemade marinara over pasta noodles. Good also with kraut. Adding some mushrooms and having it tonight in marinara over fresh steamed green beans and zuchinni. If you don't have a stuffer and/or a smoker, you can leave out the sodium nitrite and make it fresh. Great...

If you caught the interesting episode last night Good Milk Gone Bad on making yogurt and want to try it yourself, I can offer some seasoned advice to supplement the program's instruction. Alton uses 1/2 cup of starter culture per 1/2 gallon of milk. Don't use more than a tsp of starter in your...

Pretty good for inside tenderloins. In proportions of 1/2 cup Kikkoman soy sauce, 1/2 cup olive oil (need not be quality stuff) and 1 TBS honey, marinate for two hours. Cook hot over lotsa hickory smokewood.

This works with any game grind (elk, moose, venison, buffalo) to which no fat or domestic meat has been added. It's essence is my mother's recipe. Put approx. 1 lb. frozen pkg. of grind in fridge day before meal to thaw. Add 1 heaping TB powdered buttermilk to one egg and mix together with...

Here's a salad dressing from my boyhood friend, Jan Adkins. Writer, illustrator, chef, sailor, raconteur. In his words, "Greeted with surprised acclaim, always." Probably as much for whodunnit as for the results. In a clean jar, assemble: 2 tsp salt 3 tsp powdered sugar 1 tsp ground mustard...

The quality of salads on the dinner table has deteriorated for a variety of reasons. Very few of us raise gardens. Most salads are comprised of grocery store iceburg lettuce, which serves as little more than a bland vehicle for the dressing, and the dressing quality itself has declined as we...

Any suggestions for chicken livers, grill or bbq?

This was a bumper year for morels, best it's been for maybe 5 years or more. Fried and made soup and consumed them in spaghetti sauce. Surfeited on them, but now that they are gone, wish I had more. Freezing them in water does not work. They break down. Air drying them I've tried with mediocre...

Need some last-minute taters to go with the meat? Here's a delicious, simple and quick variation on baked potatoes employing an iron skillet. My wife has been doing this since I can remember. Slice potatoes in half lengthwise, exposing maximum surface area. Dab a tiny bit of butter to the cut...

Am trying something new. Am fixing to do a moose roast in a cast iron Dutch oven within the WSM, and have some dinner guests, some of wife Mary's friends, over for the experiment. I have the logistics figured, I think, but can use some advice or direction. Not making trial runs here. Time is...