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    Tex-Mex Pork Chops
    4 (1-inch-thick) boneless loin pork chops (4 to 5 ounces each), trimmed of visible fat
    1 tablespoon fresh lime juice
    1 tablespoon chopped fresh cilantro, or 1-1/2 teaspoons dried cilantro leaves, crumbled
    2 large red bell peppers (8 ounces each), halved crosswise, stems and seeds removed
    1 package (10 ounces) frozen corn kernels (2 cups)
    1/2 cup sliced scallions
    1 tablespoon butter or margarine
    1/8 teaspoon dried oregano leaves, crumbled
    1/4 teaspoon ground black pepper
    1/4 teaspoon ground cumin
    1/2 teaspoon salt (optional)
    For garnish: lime wedges (optional)

    1. Brush the pork chops with the lime juice and sprinkle with the cilantro.
    2. Fill the bell pepper halves with the corn. Scatter the scallions over the top, dot with butter and sprinkle with the oregano, pepper, cumin, and salt. Place the stuffed peppers between the chops.

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    Mustard Butts
    Take good ol' ballpark French's yellow and smear it all over your piggy butt, your brisket, your ribs, your chicken.
    Then sprinkle liberally with your favorite dry rub and let sit at room temp an hour or two to get all tacky (the sugar in the rub combines with the vinegar in the mustard to create that certain je ne sais quoi that contributes to memorable BBQ).
    Then you pop the meat into your smoker and you're off and running.

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    Smokin' Hot Buffalo Wings
    8 Pounds fresh chicken wings
    cayenne pepper
    3/4 Cup butter
    1 1/2 Cups Frank's Original Hot Sauce

    Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200 degrees for three hours smoking with a combination of hickory and cherry wood.
    If you want the skin crispy, grill them for a few minutes to crisp them up. Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips. Combine the butter and hot sauce in a sauce pan and heat until steaming.
    Pour the sauce over the wings and enjoy!

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    Jamaican Jerk Marinade
    1 Onion -- chopped
    1/2 Cup Scallion -- chopped
    1 Teaspoon Salt
    4 Teaspoons Jamaican pimiento -- (allspice)
    1 Teaspoon Nutmeg
    1 Teaspoon Cinnamon
    6 Habanero chiles
    1 Teaspoon Black pepper
    4 garlic cloves
    2 Tablespoons fresh ginger root -- grated
    2 Tablespoons Lime juice
    1/4 Cup Olive oil
    1/2 Cup Red wine vinegar
    4 Tablespoons Soy sauce
    4 Tablespoons Dark rum
    2 Tablespoons Brown sugar
    2 Tablespoons Fresh thyme

    Combine all ingredints and blend in food processor. Marinate (meat, poultry, beef, pork or fish) several hours before cooking.

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