I have been grilling for many years and I guess I was stuck in my own zip code as far as the types of sauces I used . although after a trip to Jacksonville, Florida and a joint named Woodys my taste buds were introduced to the best sauce I ever had with pulled pork……..MUSTARD SAUCE!!!!!!! This is my clone to this nectar of the gods. If you smoke this sauce like I suggest even a pork roast done in the crockpot all day taste like you have spent all day by the pit with this sauce! I hope ya’ll enjoy this new Texas treat.

This is a good old-fashioned pumpernickel bread recipe from my German Cooking cookbook.

Tired of the same old pork chops, I thought I would do them on the grill, bacon wrapped. I used a mixture of charcoal briquettes and charcoal. The briquettes last longer and the charcoal adds that campfire flavor, while the bacon added the taste of smoked hickory.

I was really curious to try green lentils for a while; I was mostly familiar with brown and red lentils but saw that green ones were usually pricey.

This recipe was found in the 2008 Taste of Home cookbook, Baking Classics. — posted by Sydney Mike