Meet the Cook: Especially if you're having company, this is a good recipe. While it looks like you spent time on it, it's actually easy.
Married 6 years, we have three little ones. Technically, I'm not working, but I've never worked so hard in my life!
-Karen Peterson, Hainesville, Illinois
“I first made these for a summer barbecue with guests who love traditional BBQ pork sandwiches but wanted something lighter. They loved these and didn’t miss the extra calories one bit. Crunchy coleslaw tames the heat!” —Priscilla Yee, Concord, California
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930's. Our meat preference for speidis is venison, but we use others when it's not available.
My husband loves to grill these deliciously different turkey kabobs, and everyone gets a kick out of the zingy taste from the limes and jalapenos. Its tongue-tingling combination of flavors makes this one company dish that always draws compliments.
Living in Texas, where summers get warm, I do a lot of cooking on the grill. I think you'll enjoy the one-of-a-kind combination of stuffing and sauce in these zesty chops. —Dianne Gates, Cypress, Texas
For a mouthwatering alternative to the usual barbecue sauce for ribs, try this slightly spicy recipe from Sharon Taylor of Columbia, South Carolina at your next picnic. "The peaches add just the right touch of sweetness and a lovely color to this special sauce."—Sharon Taylor, Columbia, South Carolina