Ingredients

• 1/2 cup canola oil
• 1/2 onion, finely chopped
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon allspice
• 1/2 teaspoon puri puri (or chili powder)
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 cup + 1 teaspoon apple cider vinegar
• 1/8 cup Worcestershire Sauce
• 2 tablespoons molasses
• 1 1/2 cups ketchup

Instructions

1. Heat your sauce pan over medium high heat and pour in oil. Add the finely chopped onion and stir. Once onions start to turn translucent, add the garlic.
2. Stir in the spices and sugar. Add the vinegar, Worcestershire Sauce, molasses and ketchup.
3. Add in any optional ingredients (see note). For a smoother sauce, use a hand mixer to puree ingredients in the pan, or leave it somewhat chunky. Simmer for 2 hours, stirring occasionally. Remember that sweet ingredients will mellow and spices will intensify over time.
4. Remove from heat and cool for later use. Add 1 teaspoon of vinegar to finish.

Notes

Ingredients

For the pizza dough
• 2 packages yeast
• 1 teaspoon sugar
• 1 cup of water (more as needed), plus 1 tablespoon warm water
• 3 cups all-purpose flour
• 1 teaspoon honey
• 1 teaspoon salt
• 3 tablespoons olive oil
• Cornmeal
For the pizzas
• Toppings and sauces of your choice (this is only to get you started; get creative):
• Olive oil
• Marinara sauce
• Ricotta cheese
• Mozzarella cheese
• Monterey Jack cheese
• Cheddar cheese
• Gouda cheese
• Sausage
• Pepperoni
• Grilled chicken
• Basil
• Tomatoes
• Garlic

Instructions

1. Bloom the yeast by mixing it with the warm water and sugar. You will see it start to bubble and the surface will become creamy and cloudy. After the yeast is bloomed, add the cup of water, flour, honey and salt. Mix by hand or with a mixer until a dough has formed. Drizzle the inside of a large bowl with the olive oil and add the dough, turning it so all surfaces have a film of oil. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size. Punch down and separate into 4-5 small balls and let rise again in separate oiled and covered bowls.
2. Preheat your grill to its hottest setting, with a pizza stone or a cast iron griddle on the grate.
3. Sprinkle a little cornmeal on your pizza peel or the back of a cookie sheet if you don't have a peel.
4. Shape the pizzas into discs or rectangles or elephant ears or squiggly shapes that you are comfortable with and put on your cornmeal-dusted pizza peel.
5. Put your toppings on each pizza - work fast as you don't want the dough to get soggy.
6. Slide off onto the hot grill stone or cast iron griddle and let it bubble with delight.
7. The pies should be done in 5-7 minutes, depending on the temperature of your grill.
8. Repeat until you are stuffed.

Ingredients

• 4 salmon filets, skin on and de-boned
• Coarse salt
• Black pepper
• White pepper (optional)
• Dijon or stone ground mustard
• Granulated garlic
• Brown sugar
• Wood Grilling Planks

Instructions

1. Soak the grilling planks for 30 minutes.
2. Apply a dusting of salt, black and white pepper (the latter is optional) to the salmon.
3. Coat the filets with about a teaspoon and a half of mustard.
4. Dust with granulated garlic and then spread about a teaspoon and a half of brown sugar on each.
5. Place on plank and prepare the grill for high heat grilling.
6. Place the salmon planks on the grill and close the lid for 12-15 minutes.
7. Remove from the heat and serve.

Notes

Ingredients

• 1 whole chicken, cut into pieces
For The Basting Sauce
• 1 cup apple cider vinegar
• ½ cup canola oil
• ¼ cup orange juice
• ¼ cup Worcestershire sauce
• 2 tablespoons Pork and Chicken Dry BBQ Rub
• 2 tablespoons white sugar
• 1 tablespoon chili powder
• 1 tablespoon garlic powder

Instructions

1. Preheat the grill using the indirect method of lighting just one side to between 275-300 degrees.
2. Rinse the chicken pieces under cool water and pat dry.
3. In a glass bowl, whisk the basting sauce ingredients until the sugar has dissolved and the spices are well incorporated
4. Place the chicken on the grill on the indirect (or unlit) side and baste with the sauce.
5. Baste the chicken pieces with the sauce every 10 minutes, turning the pieces occasionally.
6. After 50 minutes, check the internal temperature of the chicken with a digital or meat thermometer. The breast pieces should be 165 degrees and the dark meat (thighs) should register 180 degrees internally.
7. When the chicken is at the right temperature, remove to a platter and let rest for an additional 10 minutes.
8. Serve with segments of orange.

Notes

Ingredients

For the Ribs:
• 2 racks St. Louis Cut ribs
• Pork and Chicken Dry BBQ Rub
• 2 tablespoons yellow mustard
For the foil wrap:
• 1 1/2 cups apple juice
• 1 cup brown sugar
• 1 cup apple juice (reserved for spray bottle)
• 4 tablespoons hot sauce
• Your favorite BBQ sauce

Instructions

1. Preheat the grill for indirect cooking, lighting just one side of the grill, to 225 degrees.
2. Rinse the ribs under cool water and pat dry.
3. Pull the membrane from the bone side of the ribs. To remove membrane, start by inserting your finger under membrane in the middle of the rack. With fingers, work a section loose. Grip membrane with paper towel and peel off.
4. Coat ribs thinly with yellow mustard.
5. Sprinkle each rack of ribs with 2-3 tablespoons of Diva Q's Pork and Chicken Dry Rub. Rub in the spices to cover both sides.
6. Place 1 cup of hickory wood chips into a smoker box or packet made from heavy duty foil (pierced with holes to allow smoke to come out).
7. Place ribs on the unlit side of grill, meatier side up. Close lid.
8. After 45 minutes, open grill and spritz meat with spray bottle filled with apple juice.
9. Replenish smoker box and refill with an additional 1 cup wood chips or replace packet filled with wood chips. Close lid. Repeat this step after an additional 45 minutes.
10. Approximately 1 ½ hours after start time, remove ribs. Lay out a large piece of foil 2 1/2 times the length of the ribs. Fold over to create two layers. Place ribs on the foil meatier side down. Pour ¾ cup apple juice over the ribs. Crumble ½ cup brown sugar over the ribs. Sprinkle 2 tablespoons hot sauce on the ribs. Seal the foil package tightly to ensure the juices stay in. Return ribs to the grill.
11. Increase temperature of the grill to 275 degrees.
12. After ¾ to 1 hour in the foil, check for tenderness. The rib bones should be showing and the meat should be fork tender. Keep checking every 15 minutes until they are tender.
13. CAREFULLY take ribs out of foil, discarding the juices.
14. Increase grill temperature to 300 degrees.
15. Place ribs back on grill for 10 minutes and generously brush on your favorite BBQ sauce.
16. Take ribs off cooker and let them rest for 10 minutes.
17. Slice cleanly between each set of bones by cutting the ribs meat side down. Serve with additional BBQ sauce on the side.

Ingredients

• 1 boneless bork butt, 4-5 pounds
For the Brine:
• 1 cup Morton's Kosher Salt
• 1/2 cup brown sugar
• 2 tablespoons allspice berries
• 2 tablespoons black peppercorns
• 2 gallons water
For the Pork Butt:
• 1 cup Pork and Chicken Dry BBQ Rub
• 1 cup pineapple juice
• 1 cup brown sugar
• ½ cup hot sauce
• 2 cups Award Winning Pulled Pork BBQ Sauce
• 2 cups pineapple juice (pour into a spray bottle)
• Hickory wood chips

Instructions

1. Mix brine ingredients with water until the sugars and salts have dissolved.
2. Place the boneless pork butt in the brine and refrigerate a minimum of 4-5 hours.
3. Preheat the grill, and set up for indirect cooking by lighting only one side of the grill and raising the temperature to 225 degrees.
4. Remove the pork butt from the brine and rinse lightly with cool water. Pat dry.
5. Sprinkle all sides of the pork butt generously with 1 cup Pork and Chicken Dry BBQ Rub.
6. Place the pork butt on the unlit side of the grill.
7. Place 1 cup of hickory wood chips into a smoker box. Add the smoker box or packet to the grill on the direct (heated) side. Grill for 3 hours, spritzing the butt with pineapple juice and replenishing wood every hour.
8. After 3 hours, remove the butt and place it in a half-size disposable aluminum pan. Pour 1 cup of pineapple juice, 1 cup brown sugar and ½ cup hot sauce over the pork butt. Cover the pan with heavy duty foil and seal the edges tightly.
9. Increase grill temperature to 300 degrees while still using the indirect method.
10. Place pan onto the grill for an additional hour and a half.
11. After 4.5 hours, remove the foil covering the pork butt. Using a digital thermometer, insert the probe into the thickest part of the pork butt. The temperature should be 195 degrees and the meat should pull apart easily.
12. Cover the pork butt with foil and let rest off the grill for 1 hour.
13. After resting, shred the pork butt using two forks. Discard pieces of fat and gristle.
14. Mix in BBQ sauce and serve on buns.

Ingredients

• 1 large bag corn tortilla chips
• 2 cups pulled pork
• 1/4 cup of your favorite barbecue sauce
• 2 cups shredded Cheddar or pepper jack cheese
• ½ cup sliced black olives
• 1 small red onion, finely chopped
Toppings:
• Chopped tomatoes
• Sliced jalapenos
• Sour cream
• Salsa

Instructions

1. Preheat grill to medium high heat
2. Place 1/3 of the tortilla chips on the bottom of a disposable aluminum pan.
3. Top the tortilla chips with 1/3 of the pulled pork, 1/3 of the barbecue sauce, 1/3 of the shredded cheese, 1/3 of the black olives and 1/3 of the chopped red onion.
4. Repeat for the additional two layers.
5. Place the pan on the grill and close the lid. Heat for 10-20 minutes or until all the cheese is thoroughly melted.
6. Remove the pan from the grill and top the nachos with chopped tomatoes and sliced jalapenos.
7. Serve with sour cream and salsa on the side.

Ingredients

• 1 bottle premium root beer
• 2 scoops vanilla bean ice cream
• 2 ounces vanilla vodka, vigorously shaken with ice
• 2 pinches cocoa powder
• 1 pinch ground cinnamon
• Maraschino cherries, to garnish

Instructions

1. Fill a chilled mug half way with root beer; then pour in vanilla vodka and stir.
2. Add 2 scoops of vanilla ice cream.
3. Slowly pour additional root beer over ice cream, filling mug to the brim.
4. Dust beverage with cocoa powder and ground cinnamon.
5. Garnish with a cherry and serve cold.
6. Bottoms up! Cheers!