• Fire up your smoker to 225 degrees indirect using your choice of wood. You're going to be smoking peppers and veggies, not meat, so you need to be gentle with them.
• Cut your tomatoes and onion in half and remove the husk from the tomatillos
• Place all of your veggies and peppers onto your smoker grate and let go for about 60-90 minutes until they've collected plenty of smoke and are nice and tender. You just don't want them to burn.
• Place them all into your blender along with a few cloves of garlic (I like a lot, but use less if you don't like as much), juice from a couple of limes, and a bunch of chopped cilantro. Blend well.
• Salt to taste.

• Remove the pits from your avocadoes and scoop the flesh into a bowl. Mash up, leaving some chunks
• Dice up half of a red onion and add
• Add 4-6 cloves of garlic, depending on how much garlic you like (I love a lot of it)
• Squeeze the juice of 3 limes into the bowl
• Chop up a bunch of cilantro and add
• Stir to mix well. Add Kosher salt to taste
• Add ingredients as needed to taste. Want more garlic? Add it! More lime juice? Sure. More salt? Go for it!

• Fire up your smoker to 225 indirect using your choice of wood. I usually use oak and pecan, but fruit woods and hickory are also great for ribs.

Trimming Your Ribs

• Remove the silver skin from the underside of the ribs. With a dull knife lift up between the silver skin and the bone, and use a paper towel to pull the silver skin away and discard.
• Take a slicing knife and find the point between the end of the longest bone and the breastbone. Slice perpendicular to the ribs across to the other end. This removes the "tips" and creates a uniform rectangular "St. Louis cut" ribs.

Prepping Your Ribs

• Rub all sides with yellow mustard, then cover liberally with Down With the Swine
• Do the same with the pieces of rib tips

Cooking Your Ribs

• Place the racks of ribs and the rib tips on your grate meat side up. You're going to leave them this way for about 3 hours.
• After about an hour, spritz them with Cheerwine every 30 minutes to help provide color and add moisture.
• After 2 hours, place your rib tip pieces into a foil pan and douse with your BBQ sauce, then cover with foil and place back into the smoker.
• After about 3 hours, or once your ribs have a great reddish mahogany color, it's time to foil.
• Lay out a piece of foil and set a rack of ribs on it, face up, running long ways with the foil. Apply some Parkay/butter, light brown sugar, and honey, then flip it over and do the same to the underside. Now, fold the foil over the ribs and roll it twice until your ribs are still face down. Fold up the 2 ends of foil. Place the foiled rack of ribs back into your smoker, face down. Repeat with the other rack and let go for another 1.5 hours.
• After an hour and a half, carefully remove the ribs from the foil and place back onto your smoker grate face up. They should be really tender by now, so be careful not to break them apart. If you want to add sauce to them now is the time, but I usually don't because what we added to the foil is great as-is.
• At this point, also remove the foil from your foil pan and reapply sauce to your rib tips.
• Let these go for about 30 minutes to an hour, just long enough to finish and let the sticky butter/brown sugar/honey mixture to set on the top.
• Carefully transfer to a cutting board and slice into individual ribs.

• Fire up your smoker to 225
• Apply a coating of yellow mustard to your pork butt, then rub liberally with your Down With the Swine rub
• Place into the smoker with the fat cap facing the hottest portion of the smoker
• Let go for 3 hours without opening your smoker
• Spritz all over with Cheerwine every 30-40 minutes until internal temperature reaches 165
• Place pork butt into a half foil pan, fat cap down, with a bottle of Cheerwine covering the fat cap. Foil the top and put back into the smoker
• At 195 degrees internal, remove the foil and re-spritz with Cheerwine
• At 203 (or when bone is easy to pull out) remove from the smoker, re-foil the top, and place in a cooler to rest for at least 1 hour
• After resting, pull and serve

• Pour your bag of slaw mix into a large bowl (of course, you can dice up your own green cabbage and carrots if you want, but I usually just skip that step)
• Dice up half of a head of red cabbage and add it to the bowl
• Dice up half a red onion and add to the bowl
• Add in ½ cup white vinegar, 2 tablespoons vegetable oil, ½ cup sugar, 1 teaspoon of Kosher salt, 1 teaspoon of dry mustard, and ½ teaspoon cumin
• Finely dice a serrano pepper (more if you like it hotter) and add to the mix
• Mix everything well and serve immediately, although it's better to place into the fridge for at least a couple hours to meld together

• Fire up your smoker to 350 degrees (or your oven) indirect using your choice of wood.
• Slice your figs in half length-wise
• In a bowl, mix 1 cup of flour, 1 teaspoon of baking powder, and half a teaspoon of Kosher salt
• In a separate bowl, beat 2 eggs
• Mix in 1 cup of sugar, 2 tablespoons of butter, and 2 tablespoons of milk to the eggs
• Pour the flour mixture into your wet ingredients and mix well
• Pour into your cast iron pan
• On the stove, boil your half cup of bourbon along with half cup of sugar for a few minutes. Remove from heat, add your figs, and mix them in.
• Pour your bourbon/fig mixture over the top of your batter in your cast iron pan
• Place into your smoker or oven and cook 25-30 minutes until the batter has set and is golden brown
• Serve warm or with vanilla ice cream

• In a cocktail shaker, muddle half of a fig along with ¾ ounce of simple syrup and a fresh mint leaf
• Add 2 oz of bourbon and fill the shaker with ice
• Stir
• Fill a rocks glass with ice
• Strain the drink into the glass
• Top with the other half of the fig and a mint leaf