Instructions: Preheat oven to 450F. Grease well a 13x9x2-inch baking dish. Combine eggs and flour in bowl. Add milk, butter, and salt; mix well. Pour into prepared dish. Bake for 15-20 min or until puffed. Cut into serving pieces. Serve with desired toppings.

do! Hope it helps.

SMOKERSGRLLS While flying from Atlanta to Phoenix yesterday, met a guy who won the 1991 World Championship BBQ cooking contest in Memphis about 3 years ago - gave me these 2 recipes - dry rub and sauce:

Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion powder, 2 tsp grnd black pepper, 2 tsp white pepper, 1 tsp cayenne ))) pepper. Mix in jar, cover and shake well to mix. Sprinke rub liberally on ribs. Allow to stand 20-30 mins at room temp until rub appears wet. Prepare smoker for long, slow cooking using h chips for flavor. Cook ribs, bone side down at 230 degrees using indirect heat. Turn & cook 2 more hrs. Turn & cook 1 more hr. During last 15 mins, baste w bbq sauce (see below) diluted by 1/2 w water. Serve w warm, undiluted sauce on the side.

Sauce: 6 tbsp salt, 6 tbsp black pepper, 6 tsp chili powder, 4 cups ketchup, 4 cups w vinegar, 4 cups water, )))) 1 onion, large, yellow, diced, 1/2 cup sorghum molasses.

Combine ingredients in large saucepan. Bring to rolling boil, reduce heat and simmer 11/2 hrs, stirring every 10 mins or so. Pour into sterilized canning jars, seal and let stand 2-6 weeks before use.

SMOKERSGRLLS Would like to share a resourse availible to those interested in the art of smokin & grillin. A free catalog containing a multitude of goodies of intrest to this BB is availible from "Sausage Maker", 177 catalog called "Sausage Making,Smoking & Meat Curing".If this book doesnt have the equipment or supplies that are of intrest) then you shouldnt be here!! This is a "gotta have it".The service is fast & courtious & their inventory covers items Ive never heard of. Bulk spices are also avalible in many forms. Its real informative reading if nothing else.

BBQ TIME:
your post. Here is the recipe for ChilE Verde as stated on the info sheet that came with my

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