• Make the crust: Whisk together all of the dry ingredients.
• Using two knives or a pastry dough cutter, work in the shortening until it’s well combined.
• Mix the small butter pieces into the dough to evenly distribute them.
• Sprinkle the vinegar and the water over the dough while tossing it together with a fork.
• As soon as the dough becomes cohesive and you can squeeze it into a ball easily, stop mixing; there should still be visible pieces of butter in the dough.
• Add up to 2 additional tablespoons water, if necessary, to make the dough come together.
• Flatten the dough into a disk and wrap it in plastic wrap.
• Refrigerate for at least 1 hour.
• When you’re ready to make the crust, let it rest for about 5 minutes at room temperature before rolling.
• Roll the dough to a 12 to 13-inch circle, and settle it gently into a 9-inch pie pan; the pan shouldn’t be more than 1½ inches deep.
• Flute or crimp the edge of the crust as desired.
• Place the crust in the refrigerator (no need to cover it) while you make the filling.
• Preheat the oven to 375°F.
• Make the filling: Stir together the melted butter and sugar, then mix in the remaining filling ingredients.
• Whisk until well combined.
• Pour the filling into the chilled pie shell.
• Bake the pie on the bottom shelf of the preheated oven for 45 to 50 minutes, or until the center is set.
• The top should be golden brown.
• Remove the pie from the oven and allow it to cool before cutting and serving.

• In a large bowl, combine all the ingredients.
• Stir to combine thoroughly.
• You can store this rub in an airtight container indefinitely, but it’ll begin to lose strength after about 3 months—and if I had any left after 6 months, I’d make a new batch.

• 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.