Grandpa Frank  

Stovetop Smoker Memphis-Style Baby Back Barbecue Ribs: Remove the ribs from the smoker and place on a foil-lined baking sheet. Generously brush the ribs on both sides with the sauce and cover with aluminum foil. Bake for 2 hours. Remove from the oven and allow to rest, covered, for 20 minutes.

Barbecued Texas-Style Beef Brisket: Remove the meat from the refrigerator and let come to room temperature. Prepare a stove-top smoker according to the manufacturer’s instructions. Remove the plastic wrap and place the brisket on the rack over low heat. Close the lid and smoke for 2 hours.

Carolina-Style Pulled Pork Sandwiches: Make a homemade smoker: Start by using a large roasting pan about 11 1/2-inches long by 15 inches wide. Place a piece of dampened paper towel laid out at both ends of the roasting pan. Place 4 small, 1/2-ounce glass bowls or other small heatproof bowls on top of the paper towels, 1 in each corner of the pan. Be sure that the bowls are inverted. Lay the wood chips in the center of the roasting pan. Place a second, smaller roasting pan, (about 10 by 13 1/2-inches), inside the larger pan. Lay 2 more pieces of moistened paper towels at either end of the small roasting pan. Place 4 more bowls inside the small roasting pan, 1 at each corner as before. Position a small baking sheet on top of the glass bowls inside of the small roasting pan.

Beef Jerky: Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer’s directions.

Pan-Fried Catfish Fingers with Lemony Tartar Sauce and Hushpuppies: Remove the fish from the refrigerator. Combine the flour, cornmeal, and salt in a re-sealable plastic food storage bag and shake to blend. Using a fork, remove the fish fingers, a few pieces at a time, from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the flour-cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish.

Country Fried Steak with White Gravy: Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.

Neelys Pork Shoulder:  Using an indoor grill pan, sprinkle hickory chips on bottom of pan and heat over medium heat until chips start to smoke. Add pork, cover with foil and smoke meat for about 1 hour.

Mummy Boome’s Traditional Shepherds Pie:  Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes.

Spenser’s Sloppy Joes: Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce.

Lemon-Garlic-Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad: Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear.