• In a large bowl, combine all the ingredients.
• Stir well to thoroughly incorporate.
• Pour into a quart-size container and store, refrigerated, for up to 2 weeks.
• Shake well before using.

• Combine all the ingredients in a heavy medium stockpot.
• Stir well to combine.
• Bring to a boil, cover, and reduce the heat to low.
• Simmer for 10 to 15 minutes.
• Let cool completely before using.

• In a large stockpot, combine the apple juice and vinegar over medium heat.
• Stirring continuously, pour in the sugar, salt, and seasoning.
• Keep stirring until the seasonings are completely dissolved, but do not let the mixture come to a boil.
• When all of the seasonings have dissolved, remove the pot from the heat.
• Let the liquid cool completely, then pour into a quart-size container.
• If not using this marinade/injection right away, you can store it in the refrigerator for up to six months.
• Make sure you shake it well before using.

Vegetables

• Heat a gas grill to medium-high heat.
• Grease with nonstick spray.
• Toss together the vegetables and oil, in a large bowl.
• Season with salt and pepper.
• Place vegetables on grill, making sure not to overlap.
• Cook for 5 minutes per side, until tender and as blackened as desired.

Basil Vinaigrette

• Remove from heat and set aside.
• Add all ingredients, except water, to a blender.
• Blend on high speed until smooth.

• In a large bowl, add salsa, onion, 1/4 cup barbeque sauce, eggs, 1/4 cup mustard, 1/4 cup ketchup, sriracha sauce, soy sauce, and malt vinegar, meatloaf seasoning mix, Parmesan cheese, salt, garlic powder, and black pepper.
• Stir until well combined.
• Add sausage, beef and bread crumbs.
• Pack meatloaf mixture into a reseal able plastic bag.
• Refrigerate for 3-4 hours.
• Preheat smoker to 250 degrees F, following manufacturer’s directions.
• Place aluminum foil over a wire rack.
• Place meatloaf onto aluminum foil.
• Cook meatloaf for 3 hours.
• In a small bowl, add 2 tbsp.
• barbeque sauce, 2 tbsp.
• mustard,
• 2 tbsp. ketchup, barbeque glaze and Worcestershire sauce.
• Brush meatloaf with sauce.
• Continue smoking an hour or two, until desired consistency is achieved.

• Place charcoal into smoker.
• Light the coals.
• Grease grate with oil.
• Rinse meat and pat dry.
• In a pan, add water and hickory chips; cover.
• Place turkey on the grate.
• Keep adding handfuls of damp chips during the cooking process.
• Continue smoking until the coals die out, or until the turkey reaches 165 degrees F.
• Do not uncover the lid much during the cooking process.

• Heat grill on high.
• Coat salmon with oil.
• Season with salt and pepper.
• Place salmon onto grill and cook for 5 minutes per side, until cooked through.
• Add lemon slices and grill until charred.
• Serve with butter and grilled lemons.

• Preheat a grill for medium-high heat.
• Scrub oysters before placing them cupped side down on the grill.
• Cover the grill and cook for 2 minutes, until oysters begin to open.
• Remove oysters from heat and place on a platter.
• Let them cool before using an oyster knife or screwdriver to pry shells open.
• Cut the muscles connecting oysters to shells.
• Do this with the help of an oyster knife.
• Serve warm with lemon wedges, butter, and hot sauce.

• Add the oil, soy sauce, brown sugar, garlic, paprika and pepper into a bowl; stir until well combined.
• In a large baking dish, add zucchini, mushrooms, and eggplant, onion and radish pieces.
• Pour marinade over it and refrigerate for 30 minutes.
• Place sweet potato slices in a saucepan full of water and bring it to a boil, for 1-2 minutes.
• Toss with marinade.
• Heat grill on high.
• Brush olive on both sides of the baguette.
• Place veggies from the marinade onto the grill, using tongs.
• Grill until grill marks appear and veggies are golden.
• Add vegetables and bread to a large baking sheet.
• Season with salt and pepper.
• Sprinkle fresh herbs over the vegetables.
• Serve with avocado feta.

Avocado whipped feta

• Pulse feta in a food processor until small crumbs remain.
• Stir in the avocado and puree until feta is creamy, for 4-5 minutes.
• Serve topped fresh herbs.