Featured Recipe

Jane Cavender's Homemade Ice Cream

4 eggs - beaten well
1 cup sugar
2 cans sweetened condensed milk
2 Tablespoons vanilla - or to taste
Whole milk

Mix well in large ice cream freezer then fill to freeze line with whole milk and freeze according to manufacturers instructions.

Barbecue Sauce

6 tbsp. Cavender’s Greek Seasoning
3 tbsp. salt
3 tbsp. black pepper
6 tbsp. chili powder
4 cups ketchup
4 cups white vinegar
4 cups water
1 large yellow onion (diced) ½ cup sorghum, molasses or brown sugar

Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and cook 1½ hours. Stir every 10 minutes. Pour into sterilized canning jars. Seal and let stand 2 to 6 weeks before using.

Rub ribs or other meat to be cooked with Cavender’s Greek Seasoning. Let marinate at room temperature for one hour before putting on the grill or smoker, etc… Cook ribs at about 230 degrees for two hours, bone side down. Turn over; cook for two more hours. Turn back to bone side down for final one hour. Baste the ribs for the final 20 minutes with BBQ sauce, diluted with ½ water until last coat of sauce, use full strength.

Use plenty of Hickory wood in your cooker, but don’t let the flames touch the meat (if possible). Build fire on one end and place meat on the other end of cooker.