recipes

Corn on the Cob
Magic Dust
Water
1/2 stick of butter

Method #1
Choose fresh ears of corn on the cob. Cut the tips and ends off, or simply remove the silks, leaving the husks on the corn. Immerse ears of corn in water and soak for at least 10 minutes. Remove ears from water and wrap in foil, sealing the edges by rolling together. Place on top of grill, at a temperature of about 275 degrees, for 30 to 45 minutes. (If fire is directly under corn it will cook faster, so be sure to rotate it frequently.) Remove corn from foil and shuck. Dip ear in melted butter and sprinkle with magic dust. (Corn can be placed directly on the grill with out foil, but be sure to rotate every few minutes to make sure corn cooks thoroughly without burning.)

Method #2
Use the same directions as above, except: when you take the corn from the water pull the husks back (but do not remove them), remove the silks, season the corn with Magic Dust and butter, then pull the husks back around the corn and wrap in foil. Place corn on the grill and follow the same time and temperature directions as above.
Once you have grilled corn on the cob you will never boil again!
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1 Head of Green Cabbage
Magic Dust and garlic salt
2 to 3 Tbsp diced onion, or 2 tsp. onion powder
2 slices of bacon, diced
1Ú2 - 3Ú4 stick of butter

Choose a fresh head of cabbage, rinse well. Remove the core by carefully cutting down into the cabbage and cutting a circle around it. When the core is removed, you should have a well in the center of the cabbage about 2 1Ú2 inches in diameter and 3 inches deep.

Season the well and the outside of the cabbage by sprinkling liberally with Magic Dust and garlic salt. Next, place the diced onions and bacon in the well. Place the butter inside the well last. Place two pieces of foil on top of each other, then place cabbage on top of foil with the well facing up (you need two pieces of foil for added strength - the cabbage is heavy and will get very juicy). Bring the foil up around the cabbage, sealing edges at the top of cabbage by rolling them together.

Place on the top of grill seam-side up, so cabbage well can hold in the juices. Grill at a temperature of about 275 degrees for 1 to 1-1Ú2 hours. Test doneness by pressing on the sides; it's done when soft to the touch.

When done, remove the entire foil package to a serving bowl. Be careful of steam when opening to serve; the cabbage will be very juicy! Remove foil, divide cabbage and serve with juices.

1 Large white Sweet Onion
Magic Dust
Garlic salt / your favorite seasoning
Parsley
Maggie's Liquid Seasoning, Kitchen Bouquet, Your favorite Italian Dressing
2 - 3 Tbsp. Worcestershire Sauce

Peel your fresh onion. Cut onion down the center, stopping about 1Ú2 inch from the bottom so the onion stays attached. Make a second identical cut, perpendicular to the first. You should now have a "quartered" onion to work with.

Season the onion by sprinkling with Magic Dust, garlic salt and parsley. Center the onion on a piece of heavy-duty foil. Pour on Worcestershire sauce and sprinkle with Maggie's Liquid Seasoning/Kitchen Bouquet/Italian Dressing. Bring the foil up around the onion, sealing at the top by twisting the edges together. Place on top of grill and cook at a temperature of about 275 degrees for 45 minutes. Test onion for doneness by squeezing - it's done when soft to the touch. Be careful of steam when opening to serve. Can be prepared a day in advance.

1 Large baking potato or 6 new potatoes (Feeds 1-2)
Magic Dust
Garlic Salt
Parsley or Basil
1 1/2 to 2 Tablespoons of butter

Clean potato/es and dice into 1'' pieces. (Cut as evenly as possible.) Place diced potato pieces on a sheet of heavy-duty foil. Season the potatoes by sprinkling with Magic Dust, garlic salt and chopped basil or parsley. Place butter on top of seasoned potatoes and then seal foil edges by rolling together. Now place on the top of grill, sealed edges up, at a temperature of about 275 degrees for 1 hour. Be careful of steam when opening to serve.

Choose your favorite vegetables
Magic Dust
Garlic salt / your favorite seasoning
Basil
1 Tablespoon of butter

Choose the fresh vegetables you prefer: broccoli, cauliflower, carrots, onions, eggplant, squash or red/green/yellow peppers. Cut vegetables into bite sizes pieces and place on a sheet of foil. Season veggies by sprinkling with Magic Dust, garlic salt or seasoning of your choice and chopped basil. Place butter on top of seasoned vegetables and then seal foil by rolling edges together. Place on top of grill, sealed edges up, at a temperature of about 275 degrees for 30 to 45 minutes. Be careful of steam when opening to serve. Can be prepared a day in advance.
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Ribs of Choice (We recommend Baby Backs, also called Pork Loin Back Ribs)
Magic Dust
MCB Barbecue Sauce

The preparation process is the first step to great ribs.

Step 1 - Rib preparation: Remove the membrane (white skin) off the backside of each rack. This process may be completed the day before smoking the ribs. Next, season the ribs by liberally sprinkling Magic Dust on both sides of each rack (as you would apply salt and pepper). You can start this marinating process the day before smoking, or at least 30 minutes before smoking.

Charcoal grill: Using a charcoal chimney (doesn't require starter fluid), heat coals until gray. Dump coals into grill. Place dampened wood chips in a smoker box. Put the smoker box directly on top of the hot coals. Place the ribs on the grill and close the cover.

Gas grill: Turn on gas grill and allow lava rocks to heat and "burn off." Once rocks are hot & clean, reduce heat to lowest setting. Place dampened wood chips in a smoker box, and then put the smoker box directly on top of the lava rocks. Place the ribs on the grill and close the cover.

Place ribs on grill bone side down. If at all possible, you want to leave them this way for their entire smoking time. You can achieve this by maintaining an even, constant temperature of between 225¡ F and 250¡ F, whether you're using direct or indirect heat. If you must turn the ribs, do so as few times as possible to prevent the meat from drying out.

If the grill temperature gets too high, move some coals off to one side, or move racks away from the heat source and stack. If using a gas grill, turn off one side to reduce the temperature.

If meat begins to look dry, you may mist with apple juice or mop with a mixture of apple juice and spices. If desired, add more Magic Dust when the ribs are "sweating."

If ribs start to burn, reduce direct heat exposure by moving the meat or the heat source to an alternative position. The smoking process will take 1 to 2 hours, depending on temperature of heat source. Remember, "low and slow" is the best way to go. (The desired smoking method is with a lower temperature and long smoking time.)

Doneness is determined by the limpness of each rack. Ideally, they'll be quite limp and bend upward easily, almost to the point of tearing. Just prior to pulling ribs off the grill, mop them with the desired amount of sauce. Serve bone-sucking ribs with additional Magic Dust and MCB sauce on side, allowing diners to season their own to taste.