White Dry Rub by John Greenler

I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.

Pastrami Subs by Patti Fisher

Pastrami Subs Go Tailgating, we love the pepper crust and they were so tender and juicy. Who says that camp cooking is boring? We took a corned beef brisket and did a heavy pepper crust then smoked it for 6 hours. When you smoke corned beef you’re making Pastrami and it’s good just on your plate or thin sliced for subs. Patti likes to…

Wow Dad With This Delightful Skinny Dinner by Skinny Kitchen with Nancy Fox

Father’s Day is Sunday. Treat dad and the family to this wonderful meal for either lunch or dinner. To make things easy, prepare the casserole a few days in advance along with the cheesecake and roast the vegetables for the salad the day before. He’ll surely love it! Related Posts with Thumbnails

Grilled chicken and strawberry salad by Enda Love

Strawberries are in season in Atlantic Canada, Quebec and Ontario through the summer. Local, just-picked strawberries make a welcome addition to a light lunch or supper in this no-fuss dish. Recipe courtesy of Walmart Live Better. For more summertime recipes or inspiration on how to incorporate fresh produce like strawberries into…

Chinese Chicken Salad by Patricia Last