ELEPHANT STEW

Secure one elephant.  Kill, clean, and cut into small pieces (this will take about two months). 

Place in a really large kettle and simmer over open flame for 15 weeks, until meat is tender. 

Add flour to the pot to thicken gravy - make enough to cover all the meat.

Serves 3,685.

If more is needed, add six rabbits.  Do this sparingly, as few people care for hare in their stew.

HOT WINGS

SERVES: 4-6

INGREDIENTS:

1-2              large packs of wings – disjointed (toss little end)

1-  12 oz.    bottle Frank’s Original Hot Sauce

2-3 TBSP     Old Bay Seasoning (more=hotter)

1 stk            Margarine (not butter)

2 TBSP         Fresh lemon juice

2 TBSP         Vinegar

         

DIRECTIONS:

Wash and pat dry wings.

Cook the chicken until done – can be grilled, baked in the oven, or batter fried.

As soon as the chicken is done, combine all remaining ingredients in a sauce pan and bring to boil over medium heat – stir until margarine is melted.  Taste for ‘heat’  - add more Old Bay for more heat, or 1/2 C of honey to tone it down a notch

Put wings in a LARGE bowl and pour sauce over – toss to coat.  (Don’t reuse the sauce for another meal)

Excellent with rice, celery sticks, and Ranch or Blue Cheese salad dressing for dipping

BARBECUED PORK RIBS - WITH DRY RIB RUB AND SAUCE

RUB RECIPE MAKES: 3+ C of the dry rub

INGREDIENTS:

1 C           brown sugar

1/2 C        paprika       

1/4 C        sugar

1/3 C        powdered Hershey cocoa (yep – chocolate!)

1/4 C        seasoned salt

1/4 C        dried minced onions

2 TBSP      garlic salt

2 TBSP      onion salt

1 TBSP      chili powder

1 TBSP      coarse black pepper

1 TBSP      cayenne pepper flakes

1 tsp.        ground cayenne pepper

1 tsp.        dry mustard

1 tsp.        ground allspice

1/2 tsp.     ground sage

1/2 tsp.     ground cloves

DIRECTIONS:

Combine all ingredients and store in an air-tight container.  Will keep for 4-6 months (except you'll use it faster than that!)

COOKING RIBS WITH DRY RUB:

1 – RACK OF RIBS (4-1/2 – 5 LBS) SERVES 2 HUNGRY OR 3 REGULAR PEOPLE

Line a heavy, large baking sheet with heavy duty foil – leaving about 4” excess on each end

Sprinkle each side of ribs with 4-5 tablespoons of rub.  Place ribs in the pan (don't overlap) – cover with another sheet of foil and crimp edges  with bottom sheet of foil to seal all the way around.

Bake at 200º  for 2 - 3 hours. 

Baste with your favorite BBQ sauce (Try Sweet Baby Ray’s Honey) and grill 10-15  minutes on each side over medium coals

As an option - use more of the dry rub when you move them to the grill and skip the wet sauce

Also try my slow-cooker BBQ:  http://firebird-cooks.blogspot.com/2013/02/pulled-pork-barbeque.html