Therese's Barbecue Rub by Therese

This is a fantastic BBQ Rub just in time for the spring and summer bbq season it is great on chicken and ribs . The recipe makes about 3 Cups of rub just store it in a plastic container will last for months.

None Left Beef Brisket by Just Cookin'

This is the best tasting brisket you will ever eat. Every time I make it, it's gone in a hurry and there's none left. Preparation takes a while and so does cooking it, but is well worth the trouble. I found a couple of different recipes to cook brisket, put them together and modified the recipe to finally come up with the one…

Mediterranian Spice Mix for Meats by Sandyg

Slow Cooked Pulled Barbecue Chicken by Misty Bown

From Not Your Mother's Slow Cooker Recipes for Two page 108 Cooker size: 1 1/2-3 qt Setting and Cooking time: Low for 7-8 hours

Grilled Salmon with Tomatoes and Basil by david spottiswood

Serve this dish when tomatoes are at their best. They and the basil really make this dish. We've made it twice and think it deserves posting. We got it from Eating Well

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.