4 pork boneless loin or rib chops about 1 inch thick ( about 2 pounds)

Cuban Rub (below)

mango slices, if desired

Cuban Rub

2 Tablespoons grated lime peel
1 Tablespoon cracked black pepper
1 Tablespoon cumin seed
2 Tablespoons olive or vegetable oil
1/2 teaspoon salt
1 clove garlic, finely chopped

Mix all ingredients.

NOTE: The Cuban rub is also delicious on grilled chicken.

Directions:

Heat coals or gas grill for direct heat. Remove excess fat from pork. Make Cuban Rub; rub evenly on both sides of pork.

Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until slightly pink in center. Garnish with mango slices. 4 servings

Ingredients:

6 pounds pork spareribs, cut into serving pieces

1 can ( 6oz) frozen lemonade concentrate (thawed )

3/4 cup favorite BBQ sauce

Directions:

Place pork in 4 quart Dutch oven. Add enough water to cover and simmer about 1 hour 30 minutes or until tender.

Remove pork to rectangular baking dish, 13x9x2 inches, or resealable plastic food storage bag. Mix lemonade concentrate and BBQ sauce. Pour over pork, turn pork to coat with marinade. Cover dish or seal bag and refrigerate. turning pork occasionally, at least 4 hours, but no longer than 24 hours.

Ingredients:

4 cups cubed peeled potatoes
3 hard cooked eggs chopped
2 celery ribs, thinly sliced
1/4 cup chopped green onions
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Place potatoes in a saucepan cover with water; bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender; drain. Place in a large bowl; ad eggs, celery and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate at least 1 hour.

Yield 6-8 servings

Ingredients:

1cup regular BBQ sauce

1cup light brown sugur

1cup Apple Cider

¾ cup Apple Vinegar

Apple Smoking wood Chips

Mix all ingerdients for sauce and let stand.

Heat Charcoal and spread evenly in BBQ.

Cook Chicken turning frequently.

As chicken is browning and nearing doness add Apple wood chips and brush on sauce and cover to retain smoke.  Check and turn  often apply sauce each time.

Be sure chicken is done and serve

Ingredients:

Serves four to eight

If you are using a gas rather than a charcoal grill, turn all burners to high, close the lid, heat the grill until hot, 10 to 15 minutes, and follow steps 2 and 3 below. If you are certain that you have a supersweet variety of corn, remove the husks entirely, then follow instructions below, grilling until kernels are light caramel brown, about 5 to 7 minutes.

8 ears fresh corn, husks on Salt and ground black pepper Butter

1. Ignite about 6 quarts charcoal and burn until coals are completely covered with a thin coating of light-gray ash. Spread coals evenly over grill bottom; heat to medium-high (you can hold your hand 5 inches above grill surface for 3 seconds); position grill rack.

2. Meanwhile, remove all but innermost layer of husk from each ear of corn (kernels will be covered by, but visible through, last husk layer). Use scissors to snip off long silk ends at tips of ears.

3. Grill corn, turning ears every 1-1/2 to 2 minutes, until kernels have left dark outlines in the husk and husks are charred and beginning to peel away at tip to expose some kernels, 8 to 10 minutes. Transfer ears to platter; remove and discard charred husks and silk. Season corn with salt and pepper and butter to taste, if desired; serve immediately.

Ingredients:

1 container sour cream - (8 oz)
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon garlic powder
1 large iceberg lettuce head -- torn (abt 4 cups)
1 package thick bacon slices - (32 oz) -- cooked, crumbled
6 plum tomatoes -- thinly sliced
3 cups large croutons

Stir together first 7 ingredients until well blended. Layer lettuce,
bacon, and tomato in a 13- by 9-inch baking dish. Spread mayonnaise
mixture evenly over tomato, sealing to edge of dish. Cover and chill
salad at least 2 hours. Sprinkle with croutons, and serve immediately.

Yields 8 servings.