Chicken Thighs Skin On
Applewood Chips
2 Aluminum Fudge Pans
Dry Rub

Season Thighs Front and Back Liberally with Rub
Allow to come to room temperature
Preheat Grill to 300 degrees
On one side of Rear of grill, place one aluminum pan with soaked chips
On other side, place aluminum pan filled with apple cider
Turn off front two burners
Place thighs, skin up on front 2/3 of grill
Cook one hour and turn skin side down for an additional 40 minutes
Serve immediately

Cole Slaw:

  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup packed light brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons buttermilk
  • 4 teaspoons celery seeds
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 3 cups shredded green cabbage (about 1/2 head cabbage)
  • 3 cups shredded red cabbage (about 1/2 head cabbage)
  • 1 green bell pepper, finely diced
  • 1 large carrot, peeled and shredded
  • 1/2 cup grated yellow onion
  • 1/4 cup minced fresh parsley

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

Yield: 8 servings


2 Packages of Navy Beans – Soaked for 24 Hours
1 Lb Bacon
1 Large Vidalia Onion
1 cup molasses
1 cup Brown Sugar
4 cups Ketchup
4 Tbsp French’s Mustard

Dice Onions  Small
Dice Bacon and Sautee – Not Crisp
Add all Ingredients except Beans and Stir
Add Beans and 4 cups Water to Cover and Stir
After 14 – 16 hours remove excess liquid
Cook on Low Setting 18- 24 hours


  • 1/2 cup balsamic vinegar
  • 1/2 cup green olives
  • 1/2 cup dried sweet cherries /cranberries
  • 1 cup fat-free, lower-sodium chicken broth
  • 3 tablespoons sugar
  • 6 garlic cloves
  • 3 thyme sprigs
  • 1 pound cipollini onions, peeled
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons olive oil
  • 2 (1-pound) pork tenderloins, trimmed
  • 1/2 teaspoon freshly ground black pepper

1.)  Cube pork roast and season with salt and pepper

2.) Sear pork in olive oil over high heat in a Dutch Oven

3.) Add remaining ingredients, bring to a boil.  Reduce heat to low, cover and simmer 1 1/2 hour.  ( Cover for first 45 minutes)

4.)  Remove cover, turn heat to med high and reduce sauce to thicken / combine slightly for 10 – 15minutes.