A party favorite is our smoked roast beef sandwiches. Smoked, thinly sliced, with melted provolone cheese, onions & peppers.

My ribs of choice are the Swift brand vacuum packaged baby backs from CostCo. We prefer our ribs meaty and lean. But you could use this recipe on St. Louis cut spare ribs as well.

Here is the recipe for the smoked, Jack Daniels cedar plank salmon.

Rinse and pat dry the salmon fillets (could be skin on or skin off, I prefer the skinless.

Soak cedar planks in water at least an hour or so, so they won't burn during cooking…

Here is our potlatch (salmon) seasoning which we created to be similar in taste to the original by Williams-Sonoma. Sometimes the W-S is not available, or may be too expensive to use in bulk — so a chef friend of ours engineered this alternative.

Chicken parmesan, based on Mario Batali’s technique. Everything is homemade: including the tomato sauce and even the breadcrumbs.

The best way to grill steaks is with the reverse sear technique that yields evenly cooked interior with a tasty, but thin, exterior char.

Smoked meatloaf with crushed BBQ flavor potato chips…

Easy to make peach cobbler…

Smoked beef tenderloin, also known as chateaubriand, is the same cut of meat as filet mignon.

We cook it similar to steak, using the reverse sear technique.

Here is the recipe for our general purpose BBQ rub for beef.

Homemade (reduced fat) biscuits this morning! You can make these at home or at the campsite (dutch oven).

2 cups of self-rising flour, a couple ounces of apple sauce, and 3 tablespoons of butter (cold, cut into small cubes). I use the apple sauce instead of extra shortening; you do not taste the apple, but it cuts down a lot on the bad fat.

Smoked and seared tri-tip is always a welcomed treat. Eat it sliced like a steak, or thin sliced and heaped on a roll with provolone cheese.

Origin of the term BBQ, which dates back to the buccaneer pirates.