Bloody Mary Flank Steak

Ingredients:1 cup V-8, 1/2 cup vodka, 1 teaspoon sea salt
1 teaspoon freshly ground black pepper,1 teaspoon hot sauce
1 tablespoon lemon juice,1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic,1 teaspoon onion powder
1 tablespoon prepared horseradish,4 tablespoons olive oil
2-4 pounds flank steak.
Thoroughly mix all the ingredients except for the flank steak in a 1-gallon resealable bag. Add the flank steak. Marinate in the refrigerator for 8 hours.

Preparation: Preheat grill on high for 15 minutes. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Sear both sides on high heat (400+F), then lower heat to 300F and cook to medium rare,145F. After cooking, let the flank steak rest, covered, with a clean towel for 5 to 10 minutes. Cut against the grain and serve.
 

Smoked Apple

Ingredients: 1 apple per person, 2 tbl. brown sugar, 1/2 tsp. ground cinnamon, 1 tablespoon raisins, 1/2 tsp. sliced roasted almonds or hazelnuts, 1 tbsp. spiced rum or water.

Preparation:  One large pear per adult. (Bosc, Anjou, Comice). Apples-Red delicious, Fuji or Braeburn. Cut off top-about 2 inches worth.  Core out center of the fruit, leaving about 1 inch thick flesh inside. Pierce the flesh with fork.

Mix together 2 tablespoons of brown sugar, ½ tsp. Ground cinnamon, 1 tablespoon of raisins and ½ tablespoon of sliced roasted almonds or hazelnuts.

Put this mixture inside,leaving about a half-inch from top. Add 2 tablespoons of water or rum to the mixture.

Wrap each in foil, leaving about two inches of the outside exposed.

Cooking: On your grill, place the fruit in the center of your cooking grid. You’ll want to maintain a temperature of 275-300 degrees and cook for 45-60 minutes, until they become tender, BUT NO MUSHY to the touch. If you want to smoke them, reduce the heat to 250 degrees and add wood chips to your fire after the first 30 minutes. You want the smoke to be light, not heavy, so only do this once while cooking for about 60-75 minutes.  Once done, remove carefully from the grill, remove foil, place in bowl and add a small scoop pf premium vanilla ice cream on top. You can also quarter them and then add ice cream if you wish

Cream Cheese & Crab Jalepeno Peppers

It's football season--and that means tailgating and game day backyard parties! Here's one of my favorite appetizer recipes that'll kick up the flavor and excitement a bit!

Alabama White Sauce on Chicken

Alabama White Sauce---Big Bob Gibson in Decatur, Alabama has developed a huge reputation for his WHITE barbecue sauce. Introduced to the world in the 1920s, Big Bob weighed more than 300 lbs, and became famous for cooking pork and chicken in clay lined bbq pits dug into the ground, and served with a tangy white sauce.