Brisket Rub

Ingredients
5 tbsp paprika

3 tbsp kosher salt

3 tbsp garlic powder

3 tbsp onion powder
1 tbsp black pepper

1 tbsp dried parsley

2 tsp cayenne pepper

2 tsp cumin

1 tsp ground coriander

1/4 tsp hot chili powder

1 tsp dried oregano
1/2 C brown sugar (optional)

Cauliflower Mashed Potatoes

Ingredients
2 heads of cauliflower
1/2 cup grated cheddar cheese (about 2.5 ounces by weight)
1/4 cup sour cream
2 tbsp butter softened
1/2 tsp salt or to taste
1/8 tsp black pepper or to taste
2 tbsp chopped chives optional

Instructions

1. Cut the cauliflower heads down into florets, then steam or boil for about 8-10 minutes, until completely fork tender and soft.
2. You can also cook the florets in an Instant Pot, by adding 1/2 cup of water to the bottom, and placing the cauliflower florets on the steamer insert. Using low pressure, steam for 8 minutes.
3. Let the cauliflower drain and cool, then squeeze in a kitchen towel to remove the majority of the water in the cauliflower. If you're in a hurry, I've had success with using tongs or rubber gloves to squeeze the cauliflower while it's still hot, just don't use your bare hands!
4. For a chunkier cauliflower mash, mix the cauliflower with remaining ingredients by hand.
5. For a smoother texture, puree the squeezed cauliflower in a food processor with everything but the chives, for about one minutes, until smooth.
6. Mix in the chives if desired, or simply sprinkle on top to garnish. Enjoy!

GB's Whole Chicken Prep

Marinade Injection
1/2 Stick butter
1/2 tsp Creole mix
Add water until total mixture amounts to 1 cup

Directions: Inject 1/2 syringe in each breast and each thigh

Chicken Rub 
1/4 cup molasses
1/4-1/2 cup Lawry's chicken & poultry rub

Directions: Cover chicken with molasses and then sprinkle rub to evenly cover the chicken

Preparation
Place chicken in smoker and cook at 225-250 degrees for 5 hours

Easy Cabbage Soup

If You want the broth to be a little bit thicker, add 3-4 tablespoons of tomato paste and stir well. For easier prep, use shredded cabbage and frozen vegetables. If you want a sweet and savory soup, stir in 1-2 tablespoons of brown sugar. This recipe is naturally dairy-free and gluten-free (with gluten free broth)

Ingredients:
3 tablespoons olive oil
1/2 yellow onion chopped
2 cloves garlic minced
8 cups low sodium chicken broth vegetable broth is fine too
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon black pepper or to taste
1/2 head cabbage chopped in 1 1/2" chunks
4 carrots peeled and chopped
2 stalks celery sliced thinly
14.5 ounces stewed tomatoes

Directions:
In a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook until the onions are see through, about 3-5 minutes. Add in the broth, salt, pepper, cabbage, carrots, celery and tomatoes and simmer for 30 minutes

General Tso's Sauce

Single Recipe
(2) tbsp Chinese rice wine

(2) tbsp Chinese rice vinegar
(3) tbsp Dark soy sauce
(1 1/2) tbsp Hoisin sauce
(3) tbsp Chicken stock
(4) tbsp Sugar
(1) tbsp Corn Starch
(1) tsp Sesame oil
(1) tsp Canola oil

Make sure to add the corn starch slowly while mixing into the ingredients prior to heating. Stir constantly as mixture comes to a boil until desired thickness is achieved.

Totals for (4) Recipes
½ cup Chinese rice wine
½ cup Chinese rice vinegar
¾ cup Dark soy sauce
⅜ cup Hoisin sauce
¾ cup Chicken stock
¼ cup minced ginger
1 cup Sugar
4 tbsp Cornstarch
4 tsp Sesame oil
4 tsp Canola oil
Red pepper flakes to taste

Grandma Lorton's Potatoes

6 Medium potatoes (chopped and boiled)
1 Medium onion chopped

1 lb. Velveeta cheese

2 cups mayonnaise

Bacon Bits

Place boiled potatoes into greased glass baking dish. Spread onion over potatoes. Spread mayonnaise over potatoes. Lay slices of Velveeta over potatoes until covered. Spread bacon bits over cheese. Bake at 350 degrees for 30-40 minutes.

Creamy Crab and Red Pepper Spread

Total 15 min. plus refrigerating

Makes 21/4 cups or 18 servings, 2 Tbsp. cheese spread and 5 crackers each.

2 green onions, thinly sliced, divided

1 tub (8 oz.] Philadelphia 1/3 Less Fat Cream Cheese

1 can (6 oz.] lump crabmeat, drained

1/2 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese

1/2 cup finely chopped red peppers

1 Tbsp. Grey Poupon Dijon Mustard Ritz Reduced Fat Crackers

Reserve 2 Tbsp. onions. Mix remaining onions with all remaining ingredients except crackers; cover. Refrigerate at least 1 hour. Sprinkle with reserved onions. Serve with crackers.