Grilling at the 'Gate

Indonesian Pork Tenderloin
3 tablespoons lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons stir-fry sauce
¾ teaspoon ground ginger
1 teaspoon ground red pepper
3/8 teaspoon garlic powder
1 pound pork tenderloin

Combine first six ingredients. Place pork in a large resealable plastic bag and add half the marinade mixture. Seal and turn bag to coat. Refrigerate two or more hours, turning occasionally. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from pork and place on grill or in a smoker. Grill over hot heat until meat thermometer reads 160 degrees, basting occasionally with reserved marinade.
Courtesy of Betty Brown.

Boss Hog Beef Brisket
Trim excess fat from one 8- to 12-pound beef brisket; discard. Rub favorite seasoning into brisket. Make two cuts across the brisket, ¾ inch in depth. Add one package of dry onion soup mix; roll brisket and tie with string. Wrap brisket thoroughly with foil and place in a baking dish. Bake at 350 degrees for eight hours (approximately one hour per pound). Courtesy of Glynda and Ken Parks.

10-Day Slaw
(lasts 10 days)
1 large head cabbage, shredded
1 large onion, chopped
1 large bell pepper, chopped
1 cup sugar
1 cup vinegar
1/3 cup vegetable oil
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard

Combine liquid and spices; boil. Sprinkle sugar over cabbage mixture. Pour boiling liquid over cabbage, sugar, pepper and onion mixture. Do not eat for 24 hours. Store in refrigerator. Courtesy of Bob and Beverly Russell

“Hog Wild” Mix Deviled Eggs
6 hard-cooked eggs
¼ cup mayonnaise
2 tablespoons pickled jalapeno slices, minced
1 tablespoon prepared mustard
¼ teaspoon ground cumin
1/8 teaspoon salt

Cut eggs, in half lengthwise, and carefully remove yolks. Mash egg yolks in a small bowl. Stir in mayonnaise, and next four ingredients, blend well. Spoon or pipe yolk mixture evenly into egg white halves. Garnish with chile powder and fresh parsley sprigs. Note: although these eggs are not particularly spicy, you can prepare a milder version by reducing the amount of minced jalapenos.
Courtesy of Pat McClain

LSU vs. Arkansas Gumbo
1 large package of chicken thighs
3 cups oil
2 cups flour
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoons salt
2 large onions, chopped
1 large bell pepper, chopped
4 stalks celery, chopped
3 cloves garlic, minced
10 to 12 cups chicken broth
2 pounds sausage, chopped, cooked and drained
Tabasco sauce

Combine flour with peppers and salt. Dredge chicken. Fry in oil until brown using cast-iron pot. Drain on paper towels and de-bone chicken. Make a dark roux with ½ cup of the drained oil and ½ cup of the seasoned flour. Cook slowly over low heat until the color of coffee. If it burns, throw out and start the roux over; stir constantly. When roux is the right color, add the chopped vegetables and cook until they are transparent. Add the chicken broth, and bring to a boil. Reduce heat and simmer for one hour or more. Add chicken and sausage. Heat for 15 minutes. Adjust seasonings and serve over rice.
Courtesy of Stanley and Debbie Parks.

Hog Loving Banana Pudding
1 cup sugar
2 ½ tablespoons cornstarch
3 cups milk
1 tablespoon butter
1 pound vanilla wafers
½ teaspoon salt
1 tablespoon flour
3 eggs yolks
2 teaspoons vanilla
3 or 4 bananas, sliced

Combine sugar, salt, cornstarch and flour. Stir in milk, and slightly beat in egg yolks. Cook until slightly thickened. Add butter and vanilla. Cool. Arrange alternating layers of wafers, bananas and filling in a dish. Top with whipped cream or cool whip.  Courtesy of Charlene Crafton, mother of Pat McClain