12 ears fresh corn
6 tablespoons unsalted butter
6 cups diced leeks, white part only
3 pounds Yukon Gold potatoes, diced
4 ribs celery, diced
1 pound hickory-smoked Andouille sausage, diced
10 cups chicken stock
4 sprigs fresh thyme
4 bay leaves
4 sprigs fresh parsley
Kosher salt
Cracked black pepper
2 cups heavy cream

Carefully peel back the cornhusks and remove silk. Soak corn ears in cold water for at least one hour. Drain and fold husks back over ears, securing with kitchen twine. Smoke corn at 225 degrees F. over hickory or mesquite for 1 to 1 1/2 hours. Remove corn from smoker and remove kernels from ears, reserving kernels and any liquid.

Melt butter in a large Dutch oven over medium heat. Add leeks, potatoes, celery, and Andouille; cover and cook until leeks and celery soften, about 10 minutes. Add stock and herbs; season to taste with salt and pepper. Bring to a simmer; cover and cook for 10 to 15 minutes or until potatoes are barely tender. Add corn and cook 5 minutes. Add cream and return to a simmer. (Do not allow chowder to come to a boil.) Remove herb sprigs and bay leaves before serving.

Yields about 128 ounces (16 (8-ounce) servings)

3 (3 1/2-pound) boneless pork butts
2 cups prepared yellow mustard
For the "Carolina Rub"
4 tablespoons sweet paprika
2 tablespoons kosher salt
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
1 tablespoon ground cumin
2 tablespoons chili powder
2 tablespoons cracked black pepper
1 tablespoon ground cayenne pepper
For the mop:
2 cups cider vinegar
1 tablespoon Louisiana-style hot sauce
2 tablespoons sweet paprika
3 tablespoons coarse kosher salt
1 tablespoon Worcestershire Sauce
1 tablespoon chili powder
3 tablespoons cracked black pepper
1 cup water

Prepare the rub by combining all the ingredients in a mixing bowl. Prepare the mop by combining all the ingredients in a mixing bowl.

Brush the pork with yellow mustard and sprinkle liberally with rub.

Prepare smoker for indirect cooking. Once the temperature stabilizes around 225 degrees F. place the pork in the smoker and cook for 4 hours. After 4 hours, mop the shoulder every 30 minutes and cook for another 2 to 4 hours or until the meat is very tender and has an internal temperature of 165 to 180 degrees F. if you’re slicing the butt or 195 to 205 degrees F. if you’re pulling it.

Remove the meat from the smoker and allow it to cool slightly. Pull the meat into shreds or slice.

2 medium cabbages, cored and shredded
2 cups shredded carrot
2 large red onion, pared and diced
1 1/2 cups granulated sugar
For the dressing:
1 1/2 cups vegetable oil
2 cups cider vinegar
2 tablespoons dry mustard (Colman’s preferred)
2 tablespoons celery seed
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper

In a large mixing bowl, combine the cabbage, carrot, onion, and sugar.

In a medium saucepan over medium heat, combine the dressing ingredients and bring to a boil. Pour over the cabbage mixture, stir well, cool, cover and refrigerate overnight. Mix well before serving.

Yields about 20 cups (about 40 (4-ounce) servings)

1 (104-ounce) can pork & beans
1 cup dark brown sugar, firmly packed
1 large yellow onion, pared and diced
1/2 cup good-quality ketchup
2 cups barbecue sauce
1 tablespoon "Carolina Rub"
1/4 cup Dijon mustard
2 cups pulled pork or chopped beef brisket
Kosher salt and cracked black pepper, to taste

Pour pork & beans into a colander and rinse with cold water. Combine all the ingredients in a disposable aluminum chafing dish. Smoke in a 225 degrees F. smoker for about 3 hours, stirring occasionally. (These may also be prepared indoors in a preheated 350 degrees F. oven. Cook, uncovered, for about 1 1/2 hours.)

Serves 12 to 16

1 (4- to 5-pound) choice beef brisket flat
Yellow mustard (plain ballpark variety)

For dry rub
2 tablespoons cracked black pepper
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon granulated onion
1 teaspoon dried parsley
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon granulated sugar
2 teaspoons sweet paprika

1/3 cup olive oil
1 small yellow onion, diced
5 cloves garlic, minced
1 tablespoon dry rub (see above)
1 (12-ounce) can beer (not "lite" beer)
1/2 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon coarse kosher salt
1/2 teaspoon ground cayenne pepper

8 – 10 pounds all-natural lump charcoal
1 cup BBQr’s Delight mesquite pellets

Mix ingredients in small bowl to blend. (Makes 1/2 cup; reserve one tablespoon for mop)

Place brisket on work surface and trim fat cap to an even 1/4-inch thickness. Score fat cap into a diamond pattern. Brush brisket with yellow mustard and sprinkle dry rub evenly all over brisket. Cover with food film and refrigerate at least 2 hours. (Can be prepared one day ahead and held in refrigerator.)

In a medium saucepan over medium heat, sauté onions and garlic in olive oil until wilted. Add remaining ingredients and bring to a simmer. Cook for 5 minutes. Remove from heat and cool to room temperature. (Don’t apply a cold mop to warm meat.) (Makes 2 1/2 cups)

About 45 minutes before cooking, fill Grill Dome firebox 3/4 full with lump charcoal and ignite with pieces of a SuperCedar fire starter or electric igniter. Add 3 chunks of hickory wood and, using a foil pouch or cast iron smoker pot, 1/3 cup of the mesquite pellets. When the temperature of the Grill Dome stabilizes at 225 degrees F. (about 30 to 45 minutes after lighting), place brisket on cooking grate over a drip pan. Close the lid and smoke brisket for 3 hours adjusting the dampers to maintain a cooking temperature of 225 degrees F. (For my Grill Dome ET, this means having the bottom damper open about 1/4 to 1/2 of an inch and the top damper open about 10%.) Add more pellets and wood chunks, as needed, to maintain desired smoke level.

Mop brisket and continuing cooking, mopping every hour, until brisket reaches an internal temperature of 170 degrees F. (About 5 to 5 1/2 hours into the cook.) Double wrap the brisket in heavy duty aluminum foil, add about 1/2 cup of mop, and continue cooking until the brisket reaches an internal temperature of 190 degrees F., about another 60 to 90 minutes. (Total cooking time will vary depending on the heat of the smoker and the size of the brisket. At 225 degrees F., plan on about 1 1/2 to 2 hours per pound.)

When brisket is cooked, remove from smoker, unwrap, and let rest for 10 minutes. Thinly slice across the grain and plate. Serve with finishing sauce.

Yield: Six (6-ounce) servings

1 (5-pound) turkey breast
Poultry rub (your favorite)
1/4 cup good-quality mayonnaise

Brush the turkey breast with mayonnaise and liberally sprinkle with your favorite poultry rub (or a combination of crushed rosemary, coarse kosher salt, and cracked black pepper).

Prepare the smoker using lump charwood and apple wood chunks (or soaked and drained apple wood chips).

Adjust the cooker to maintain a 225 to 250 degrees F. temperature and smoke-cook the turkey breast to an internal temperature of 160 degrees F., about 30 to 40 minutes per pound for a bone-in breast.

Remove the turkey from the smoker, tent with aluminum foil, and allow it to rest for 10 minutes before thinly slicing.

3 cups good-quality ketchup
1/2 cup light brown sugar, firmly packed
1/2 cup dark molasses
1/4 cup prepared yellow mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1/2 cup cider vinegar
2 teaspoons granulated onion
1 teaspoon granulated garlic
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon ground cayenne pepper

Combine all of the ingredients in a medium saucepan and bring to a simmer over medium heat. Cook, stirring often, for 20 minutes.

Yields about 4 1/2 cups (recipe may be doubled)

2 tablespoons vegetable or canola oil
1 cup minced yellow onion (1 medium onion)
1 tablespoon minced garlic (about 4 cloves)
1 cup cider vinegar
1 cup Worcestershire sauce
2 tablespoons dry mustard (Colman’s preferred)
2 tablespoons dark brown sugar
2 tablespoons hot Hungarian paprika
1 teaspoon coarse kosher salt
1 teaspoon ground cayenne pepper
2 teaspoons crushed red pepper flakes
2 cups good-quality ketchup

Heat oil in 2 1/2-quart saucepan over medium heat; add onion and garlic, cook until softened, about 5 minutes. Stir in all the remaining ingredients except ketchup and bring to a simmer. Cook for 5 minutes. Add the ketchup. Cook, stirring occasionally, until thickened, about 15 minutes.

Yields about 4 cups (recipe may be doubled)