BBQ steak with bacon

This makes an amazingly good steak!  It is a very simple recipe.  It can be done on a gas grill with good results.  I do it on my BBQ pit, over hardwood lump charcoal and a flavor wood.  I used pecan in my video, and it was great.  I have also used mesquite and hickory.

Start out with a steak.  Delmonico works greak here.  Thicker is better.
Marinate in Coca-Cola for 4-6 hours.  Don't forget to flip half way through.
Discard the marinade.
Rub with course sea salt, course ground black pepper, and granulated garlic.
Allow the steak to warm up, room temperature if possible.
Pre-heat grill to 450°-500° F
Put on steak, sear the first side.
After searing, flip the steak and apply strips of bacon.
Cook until the bacon is done.  (Be careful of flare ups on gas grills, where the flame source is close to the cooking rack)
Once the bacon is done, pour on your favorite BBQ sauce and cook for a few more minutes to get the sauce to set up.  
Pull it off and eat!

Lasagna – no boil

Start with a rich sauce.  I use my homemade sauce.  It is a thick tomato basil sauce with ground beef and hot Italian sausage and a decent amount of garlic.  I water it down for lasagna.  Regularly, when used on linguini for instance, I put on a copious amount of sauce and mix it up.  There will be no puddles on the plate when I’m done eating.  That is how thick it is.    Make sure the sauce is runny, or else the noodles won't cook and your lasagna will be dry.

I typically make one 9*13 and one 6*9 casserole dish with this recipe.

4 quarts of sauce.  You should have some left over.
3 lbs of ricotta cheese.  I like to use Galbani made with part skim milk.
3 eggs.
Parsley, 1/4 cup I think (I don't ever measure this one, I do it by looks)
About 1-1/4 lbs lasagna noodles.  I like to use Barilla.   (2 boxes to be sure)
At least 1 lbs mozzarella cheese
About 1/4 cup Romano cheese (I don't measure here either)

Preheat oven to 350 degrees

Mix the ricotta, eggs and parsley.  (A potato masher is great here)
Put a layer of sauce down first in the pan 1/4-3/8 thick or so.
Add one layer of lasagna noodles, right out of the box.
Now a thin layer of sauce.
Add in the ricotta mixture.
Sprinkle on some mozzarella.
Sprinkle on some romano.
Now a second layer of noodles.
Add more sauce, a thicker layer.
Add a third layer of noodles.
Add more sauce.
At this point, add a heavier layer of mozzarella.
Then a final dusting of romano.

Wrap tightly in aluminum foil.
Bake at 350 degrees for one hour.
Remove foil.
Increase oven to 375 degrees.
Bake for another 20-30 minute until cheese is golden brown.
Remove from oven and let sit for at least 15 minutes before cutting.
My rib rub recipe

OK, not just for ribs.  This rub in great on any pork, chicken or beef.  Smoker or gas grill, great either way.  Simply mix the following ingredients and enjoy!

3/4 cup turbinado suger (I use "Sugar in the Raw")
3 tablespoons course ground sea salt
2 tablespoons granulated garlic
2 tablespoons chili powder
1 tablespoon course ground black pepper
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Pig Candy
Yes this is easy, not much to it, but it is so good!  I imagine you could also make this in an oven, if you wish to cheat, maybe add liquid smoke to the mix.  Anyways, the ingredients:
Thick cut bacon
Dark brown sugar
Take your bacon slices and coat with a good layer of the brown sugar.  At this point you could just put them on a pan, but I like to roll them up and stick a toothpick in to hold them together.  A full sized oven pan will only hold about a pound of bacon if laying flat, rolled up, you can get about 4 lbs of bacon on there.  Smoke with hickory or wood of your choice for about 2 hours (rolled up) at 225-250°, flip over half way thru.  Be careful with the heat, if your temperature is too high, the sugar will caramelize too much and separate from the lard.  You want the sugar to liquefy and mix with the lard, (skim off the excess) for an amazing sauce.  Also, the toothpick makes it a lot easier at a party to keep all those fingers relatively non- sticky.  This is a great dish to pass for any party! 

Breaded Wings
This is a crowd pleaser.  Crispy on the outside, juicy on the inside!  Add your favorite BBQ or hot sauce, or left over sauce from my pig candy recipe - yum.  This will yield about 1-1/2 to 2 lbs of wings.
1 cup of all purpose flour
2 tablespoons course ground black pepper
2 tablespoons Lawry's seasoned salt
1 tablespoon granulated garlic
1 tablespoon poultry seasoning
Mix up good.  Add in thawed wings (a little moisture helps the breading to bond) mix up good to coat.  Put in refrigerator for 30-45 minutes.  Remove from refrigerator, mix up again to get all the sticky spots coated again.  Now fry in vegetable shorting at 375° for about 15 minutes, shaking them up around 4 minutes or so.  Sauce up and eat.

Smoked Venison Roast

Okay, this is a great way to cook up some venison.  I would use this on backstraps too.  You know what; I would even do this with a lean beef roast.  I start out by taking the roast out of the refrigerator and letting it rest for a while.  Then I start frying up some thick cut slab bacon that I get from my local butcher.  When it's done, I eat it, I'm not going to let that just sit around.  Dump the lard into a mug and let it rest for a while to cool.  After the roast has had a chance to warm up, I take my Cajun Injector™ and inject the lard into the roast.  Work the needle around to disperse the lard throughout, make sure you keep the needle in partially to prevent having too many holes on the outside where your juices will leak out of.  Spread a light coating of the excess lard all over the outside of the roast.  For the rub, I use Himalayan pink salt (you could also use course ground sea salt), black pepper and granulated garlic.  Get a decent amount of the rub on and it's ready to go.  Pre-heat your smoker to a target temperature of 235°.  Fill the bottom of your pit with water or use a water pan.  I used lump charcoal with oak logs for my main heat source.  The oak gives it a nice mellow flavor.  Once the roast was in, I started adding chunks of cherry for my flavor wood.  We want to cook the roast to an internal temperature of 140°.  Figure about 20-30 minutes, roughly per pound.  When it's done, wrap it in foil and let it rest for 45 minutes minimum.  Cut it up just like you would any other kind of roast and enjoy!