Try Uncle Bob’s Sweet and Spicy BBQ Sauce, Uncle Bob’s “Hot” Georgia juice, or Berry Chipotle BBQ & Wing Sauce for a yummy variety of wings.

Set up your grill for indirect cooking. For charcoal grills, arrange hot coals at each end of the grill and place chicken in the middle. For gas grills with two burners, light one side to high and place chicken on the opposite side. For gas grills with three or more burners, light the outer burners to high and place chicken in the middle. Sprinkle with Uncle Bob’s Cajun Rub. Cook chicken until done.

In a large pot bring water to a boil, add one box or one bag of bowtie pasta, cook as directed.In blender, food processor or mixing bowl, add 1 small carton of heavy whipping cream, ½ stick of unsalted butter, 1 ½ cup of Parmesan cheese, and ½ cup of Georgia Juice. You can also add fresh garlic if you choose. Blend to a thick paste when pasta and chicken are ready.Rinse pasta in hot water and return to pot. Pour Alfredo mixture over pasta and stir lightly until melted. Slice chicken in strips and lay on top of the Bow Tie Alfredo, ENJOY!

Add to the Bow Tie Pasta above or top a Caesar salad, make shrimp tacos or whatever else your heart desires. If you make shrimp tacos, be sure to use additional Georgia Juice instead of salsa.

Select meaty St. Louis Style Ribs that are uniform in thickness and shape. Trim ends to square-off and remove diaphragm flap if needed. Place the rib meat side down and pull the membrane away from the edge of the rib with your fingernail using a paper towel to grip and pull the membrane to remove.Prep the bone side first so the finished product on the meaty side is not disturbed. Lightly slather the bone side with Uncle Bob’s Georgia Juice, lightly dust with Uncle Bob’s Everything Seasoning followed by a liberal coating of Uncle Bob’s All Purpose Rub making sure to coat ends and edges. Allow rub to set for 15-30 minutes. -Place ribs on the smoker with the meat side up. Spritz with high quality apple juice every 30 to 45 minutes. Smoke for 2 to 2 ½ hours or until a rich mahogany color is achieved. Place two sheets of aluminum foil on the table and layer (the length of the rib) ¼ cup brown sugar, ½ stick of butter (cut into pats), and a couple of squirts of Uncle Bob’s Sweet & Spicy BBQ Sauce OR Uncle Bob’s Berry Chipotle BBQ & Wing Sauce. Place the rib, meat side down, to fully engage the sweet mixture. Return to the smoker and cook for about 2 more hours or until the meat starts to pull back from the bones and the ribs are flexible but do not pull apart during the “bend” test. Open the foil, turn the rib over to meat side up and form the foil into a “foil boat” exposing the top or meaty goodness of the rib. Glaze with Uncle Bob’s Sweet & Spicy BBQ Sauce OR Uncle Bob’s Berry Chipotle BBQ & Wing Sauce. Return to smoker for 10 to 15 minutes or until sauce is set. Remove from smoker and allow ribs to rest for a few minutes.