By Connie Emmons
This time of year is my favorite when the smell of flowers blooming, fresh mowed grass and the wonderful smells of grilling wafting through the neighborhood. All these smells seem to make you hungry in an instant.
Now it’s time to clean up the grill and get ready for some tasty treats. You can cook your entire meal on the same grill with a little practice.
Baby back ribs
Rub ribs with Montreal steak seasoning, Worcestershire sauce, liquid smoke and BKW big kahuna seasoning. Wrap in foil and marinate over night or at least 30 minutes grill over medium heat until tender. Remove from foil and brush with BBQ and sauce heat thoroughly.
Grilled potato pouch
Slice potatoes and onions and place in foil that can be wrapped closed. Before closing add a small amount of vegetable oil and season with salt, pepper and garlic.
Depending on how many you prepare plan on at least 45 minute cooking time.
In a pan on your grill melt 1/3 stick of butter and 1 cup brown sugar cook until sugar is almost dissolved then add sliced bananas until they have warmed … Pour over cake or ice cream.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)