Roasted Corn

1/2 cup butter
2 Tablespoons finely chopped chives
2 tablespoons chopped parsley
Salt and pepper to taste. You can also use Cajun seasoning.
8 ears of corn

Prepare corn by peeling back the husk (do not remove) and removing the silk. If the husks feel dry, soak ears in water for 15 to 30 minutes to replenish the moisture. Melt butter and combine with chives and parsley. Brush corn with butter mixture, salt and pepper to taste.

Re-cover the corn with the husks. Roast in husks over med hot coals, (or med heat- gas grill) turning frequently. 30 minutes. (or a tad longer, just keep an eye on them)



BBQ Beans (Pit style)

4 cans canned pinto beans, including the liquid

Spice Mixture: 3 tbls paprika 1 tbls chili power 1 tbls onion powder 1 tbls garlic powder 1 tbls black pepper 1 tbls sea salt 1 tbls sugar 1 tsp cayenne pepper, or hot sauce. Add 2 heaping tablespoons of the spice mixture, stir well.

Place in a Cast Iron Dutch pot. (or doubled throw away aluminum pan) You can use a casserole dish, but it will get black from the smoke. Place it uncovered in the back of your pit or top shelf of your smoker and let smoke for a couple of hours. Stir every now and then.

Take it off the pit, or out of the smoker, stir well, and let them rest. Tasting to make sure they have enough smoky flavor, season to taste. Cover to keep warm.