• 1 large cabbage
• 1 Vidalia onion
• 1 red pepper
• 1 large carrot
• 1 1/3 cup of apple cider
• 1 cup sugar
• 5 ounces vegatable oil
• 3 tsp. dry mustard
• 1 tsp. celery seed
• 1 tsp. salt
• 1 tsp. papper

Quarter and shred the cabbage into a large vessel. A large stock pot or a deep hotel pan is recommended. I like to use a mandolin set to 1/4″. Finely dice the onion, pepper, and carrot. Mix into the cabbage.

Add the liquid ingredients and mix well. Do the same with dry ingredients. Mix well. Now mix again. Seriously.

Refrigerate the coleslaw for several hours prior to serving. This will allow the flavors to marry.

• 8 baking potatoes (Yukon gold’s are good for this)
• 1 cup bacon grease, softened, not melted (Olive Oil is ok too, if  you can’t get bacon grease)
• Stubbs BBQ Spice Rub
• Cow Camp Garlic Season All

Wash and dry potatoes. Rub warm, soft bacon grease into the skin of each potato, covering completely.Place potatoes in large bowl. Shake BBQ Rub liberally over potatoes. Cover completely with Rub. Remove potatoes from bowl and place in a foil pan. Shake Cow Camp Garlic Season  All over one side potatoes.

Place on hot grill in a smoker, Smoke for 1/2 hour at 250 deg, turning once and puncturing the potatoes with a metal skewer.  Smoke another 1/2 hour then remove potato and wrap each in double layer of heavy duty aluminum foil**. Seal the foil and place back in smoker for another 1 to 1 1/2 hours or until soft when poked.

**I’m going to try to mix it up and foil half the potatoes and leave the other four unwrapped. That way I can see which is preferable.

source: This isn’t exactly ground- breaking.

• A whole chicken. Split into two.
• 16 ounces (2 cups) of Goya Mojo Criollo
• lemon
• Olive Oil
• Ziploc bags, one gallon

Pleace one whole chicken – split in half – in a large one gallon Ziploc. Boom! easy… Now pour in the Mojo Criollo, 1/4 cup of Olive Oil and the juice of 1/2 a lemon. Let that marry in the bag for 6-8 hours. That’s it!

Smoke it. I did.

source: lowslowbbq.com