1 Spoon Roast (Top Sirloin) 5 LBS
Beef Roast Rub
Onion Rolls
Lettuce and Tomato
BBQ Sauce
Finely Sliced Onions


  • Liberally rub roast on all sides and set aside in refrigerator overnight or at least 2 hours
  • Remove roast and let it come to room temperature for about 45 minutes
  • Heat smoker to 270 degrees
  • Sear roast in pan with olive oil on all four sides
  • Please roast smoker and smoke until internal temperature is 130 degrees
  • Remove roast and foil for 30 – 45 minutes
  • Carve and serve


3 TB Coarsely Ground Black pepper
1 TB Granulated White Sugar
1 TB Onion Powder
2 TSP Mustard Powder
2 TSP Garlic Powder
2 TSP Chili Powder
1 TSP Cayenne Pepper

1 teaspoon unsalted butter
2 tablespoons olive oil
6 ounces bacon, cut into 3/4 inch pieces
2 large yellow onions, peeled and thinly sliced
Freshly ground black pepper
6 ounces baby spinach
5 pounds white potatoes, washed and scrubbed and cut into 1/4-inch thick slices
8 ounces grated Gruyere, or Swiss cheese
4 cups heavy cream or half-and-half

Preheat the oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter and set aside.

Place the half and half in a large saucepan and bring to a simmer over medium-high heat. Add salt and pepper, and stir well.

Add the potato slices, adding more half and half if necessary to completely cover the potatoes. Lower the heat to medium-and simmer stirring so that mixture doesn’t burn until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat.

Take the sliced onions and sautee them with olive oil and butter until they are caramelized golden brown.  Take the bacon and cook over low heat with olive oil and butter until warm.  Sautee the spinach with olive oil until it is all wilted.

With a large spatula, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom.  Sprinkle 1/3 of the bacon, caramelized onions and spinach. Top with 1/3 of the cheese.

Continue layering the potatoes, onions, bacon, spinach  and cheese, ending with cheese on top.

At the end, you should have about 1 1/2 to 2 cups of the half and half remaining

Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes.

Serves 6

10 Lemons
1 Litre Grain Alcohol ( Everclear 190 proof)
6.5 cups of water
4.75 cups of Sugar

  1. Wash Lemons and Run with Scrub Gloves to Remove Wax
  2. Peel Lemon Zest with Potato Peeler in vertical strips – No white
  3. Place lemon peels in glass bottle and add 1 litre of everclear
  4. Let stand for 3 weeks
  5. In as very large saucepan bring water to a low boil
  6. Dissolve sugar by adding it ½ cup at a time, stirring constantly
  7. Once all sugar is added, let cool overnight in refrigerator
  8. Remove alcohol from lemon zest
  9. Mix the water to lemoncello 3 part simple syrup to 2 parts lemon infused alcohol.
  10. Blend 3 – 5 minutes until smooth
  11. Pour into large glass bottles and place in freezer.


  • 1 -6 bone center cut rack of pork
  • olive oil
  • sea ./ kosher salt
  • black pepper
  • bbq rub
  • 3 carrots -rough cut
  • 2 sweet onions quartered
  • 2 stalks of celery
  • 6 cloves garlic peeled
  • 4 parsnips
  • 1 potato
  • 1 sweet potato


  1. preheat oven to 450 degrees
  2. In a roasting pan add your rough cut vegetables
  3. rinse the rack of pork well and pat dry
  4. place rack fat side up, on top of cut veggies
  5. apply liberal amount of olive oil, rubbing it into the meat
  6. sprinkle entire rack with sea salt, pepper and then with an extra coating of bbq rub
  7. place pan in preheat oven at 450 degrees for 15 minutes.
  8. after 15 minutes reduce heat to 325 and continue to roast for approximately 2 – 2 1/2 hours or until internal temperature in the center is 145 degrees
  9. IN about 2 hours, check the vegetable to see that they are done and carmelized. Remove them from the pa, cover and set aside.
  10. Remove the Rack from the oven placing on a cutting board and allow to rest for 10 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
  11. While the rack is resting, deglaze the roasting pan by placing it on 2 burners. Add 2 cups white wine on the oven and with a spoon loosen all the baked in meat scraps from the pan, making your pan gravy.
  12. Strain out all of the vegetable pieces and any residue
  13. Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!



1 Pork Belly ( 10 pounds deboned)
1 Pork Butt (6-7 pounds butterflied)
2 tablespoon fennel seeds
2 tablespoons red pepper flakes
2 tablespoons fresh rosemary
30 cloves garlic
2 fennel bulbs with fronds
Zest of 2 lemons
Olive oil


  1. Thinly slice fennel bulb and sautee, with one onion finely diced, 10 cloves of garlic and olive oil. When sweated, add red pepper flakes, salt and pepper and a couple of leaves of shredded basil. Let cool completely in refrigerator.
  2. Pierce belly with sharp knife all over with 1/8” deep holes
  3. Make scoring marks on both sides 1/3” deep in  criss cross pattern
  4. Pound belly skin with a meat mallet for 3 minute to tenderize
  5. Rub with kosher salt and pepper on both sides
  6. Zest 2 lemons and 1 package of rosemary. Add 8 cloves of garlic and a little olive oil to make a paste.
  7. Rub generously on the scored skin, getting into the rut in the flesh
  8. Season inside of pork belly with kosher salt and fresh pepper.
  9. Add the fennel onion mixture, now cooled. Dice the fronds finely and add to the middle, along with the orange zest
  10.  Season the pork butt with salt, pepper and ground fennel seed
  11. Place the pork but in the center of the open pork belly.
  12.  Wrap the belly and tie with butchers twine at ½ intervials
  13. Cut off the excess and put into a large aluminum pan ,
  14. Refrigerate for 24 hours.
  15. Remove from refrigerator and let set for at two hours
  16. Preheat oven to 475 degrees
  17. Place on a roasting rack and roast for 45 minutes to crisp skin
  18. Reduce temperature to 275 and roast for 4 more hours, until internal temp is 145 degrees
  19. Remove from over, tent and let rest until temperature reaches 155 – 160
  20. Slice and serve


2 Packages Beef Ribs
Dave’s BBQ Rub
Basting Sauce ( Recipe FOllows)


  1. Remove membrane from back of ribs with paper towel. This is a thicker “silver” than pork ribs, so it will be much easier.
  2. Sprinkle BBQ Rub on front and back of ribs.  Let rest either in the fridge overnight.
  3. Remove ribs from fridge and let them sit out while getting your smoker,
  4. Add your favorite smoking wood and place ribs face up on smoker
  5. Let smoke for 3 hours
  6. Remove ribs and place in foil and add basting sauce.
  7. Return to smoker for 1 1/2 – 2 hours until ribs meat pulls apart easily.
  8. Place in a 140 degree oven and let rest for 45 minutes to 1 hour.

Basting Sauce

  • 1/2 cup cider vinegar
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/2 cup Worcestershire sauce
  • 4 tablespoons paprika
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons brown sugar
  • 2 tablespoons salt
  • 2 tablespoon ground black pepper
  • 1 tablespoon ground oregano
  • 1 tablespoon sugar
  • 1 teaspoon cayenne

    Yield: Makes about 3 cups

Mix spices, sugars, and salt in a nonreactive bowl. Add wet ingredients and mix well. Store in the refrigerator in an airtight container. Can be stored for up to one month.

Preheat oven to 350 degrees


10 Eggs
Grated Parmesan Cheese
1 Red Pepper Diced Small
1 Green Pepper Diced Small
2 Cloves Garlic – Diced Small
1 Large Sweet Onions Diced Small
Bacon or Sausage – Diced Small
Parsely – Finely Chopped

Over medium heat, in an ovenproof pan, sauteed the garlic in olive oil until fragrant. Add the bacon/sausage and sautee until brown. Add the onions, peppers and sautee until soft.

Beat the eggs vigorously. This helps the fritatta to rise. Add the eggs and stir to mix in all of the vegetables.

Cook the fritatta until the edges are slightly set ( 10 minutes) Sprinkle the parmesan cheese on the top and put the whole pan into the oven and cook for 25 minutes until the whole fritatta is set. If you want, you can put it under the broiler for a couple of minutes.

Remove from oven and serve.

Serves 10


2 racks Memphis spareribs
1 cup apple juice


  • 1/2 liter ginger ale
  • 16 oz. quart orange juice
  • 2/3 cups soy sauce
  • 1/2 cup salt

Finishing Sauce

  • ¾ cups ketchup
  • ¼ cup white vinegar
  • 1 18oz jar apple jelly
  • 1 cup light corn syrup
  • Dash of Worcestershire


  1. Trim Excess fat from ribs
  2. Remove the silver membrane with a paring knife to expose the first couple of inches and then a towel to pull the entire membrane off.  Trim any excess fat.
  3. Put ribs in a turkey roaster pan and cover with marinade. Let sit in the refrigerator for 4 hours
  4. Remove ribs, discard the marinade. Pat rubs dry and rub generously with BBQ rub and let sit for 30 minutes.
  5. Smoke ribs, in the pan and uncovered, in a 275 degree smoker for 2 and a half – 3 hours.
  6. Pour in apple juice and foil the pan. If there is a lot of char on the bottom of the roaster pan, use a new one. Smoke for two hours.
  7. Remove the ribs and cover with the finishing sauce. Let sit, in a warm and hold oven for 30 – 60 minutes.
  8. Remove ribs and let them rest for 10 minutes. Carve and Serve!



6 – 8 pound pork butt all the way up to a full pork shoulder 18 pounds


  • 1 quart apple juice
  • 1 cup distilled white vinegar
  • 1 ¼ pound sugar
  • 1/2 cups salt
  • ¼ cup Lawry’s Seasoned Salt

Finishing Sauce

  • ¾ cups ketchup
  • ¼ cup white vinegar
  • 1 18oz jar apple jelly
  • 1 cup light corn syrup
  • Dash of worcestershire


  1. Using a 6 – 8 pound Boston Butt, square up the long sides of the shoulder to make it neat and uniform.
  2. Place the pork shoulder in a large aluminum pan. Inject the shoulder in one inch squares with 1 quart of marinade, which is made up of the following:
  3. Loosely cover the injected shoulder and let it rest in the refrigerator for 2 hours, then flip it over and let it sit upside down for 15 minutes.
  4. Heat a smoker to 250˚F and rub the shoulder with BBQ rub on both sides. Keep the marinade in the pan.
  5. Smoke the shoulder at 250 for 3 hours.
  6. Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan.
  7. Cover the pan with aluminum foil and place it in the smoker. Cook for 2 -3 hours or until the internal temperature reaches 205˚F.
  8. Remove the pan from the smoker and pour the drippings into a bowl. Discard the foil. Brush the finishing sauce all over both sides of the shoulder.
  9. Return the shoulder to the pan and place in the over on Warm and Hold Setting for up to three hours.
  10. Add the reserved drippings to the pan , pull the pork and serve pickles, sliced onions and Kaiser rolls.