INGREDIENTS:
 
Two cups langostino lobster tails
Lobster bisque
One large box fettucine or linguine noodles
1/4 cup butter
1 cup whipping cream
2 tablespoons minced garlic
1-1/4 cups freshly grated Parmesan & Romano cheeses
2 tablespoons cream cheese
1/2 cup mushrooms, sliced
3 green onions, sliced
1/2 yellow onion, diced
1/2 cup cilantro, chopped, stems removed
1/2 teaspoon basil
1 pinch rosemary
1 dash curry powder
 Salt and Pepper to taste



DIRECTIONS:
 

1. Boil pasta until al-dente, rinse and drain. 
2. Soak langostinos in enough water to cover them. This will tenderize them and make your lobster bisque.
3. Melt unsalted butter in a medium saucepan over medium low heat.
4. Add garlic and brown slightly.
5. Add onions and cook until tender.
6. Add mushrooms, green onions, cilantro and sauté for two minutes.
7. Add cheese and whisk quickly, heating through and bringing to a light boil.
8. Stir in spices and lobster bisque.
9. Add langostinos to sauce and simmer for a few minutes.
10. Serve sauce over pasta.

INGREDIENTS:
 

• 6 tablespoons Dijon mustard
• 6 tablespoons brown sugar
• 3 tablespoons unsweetened apple juice
• 3 tablespoons Worcestershire sauce
• Four 8-oz bone-in pork loin chops
• ½ teaspoon Kosher salt
• ½ teaspoon fresh cracked pepper

 
 
COOKING INSTRUCTIONS:
 

1. Mix mustard, brown sugar, apple juice and Worcestershire sauce in a bowl until marinade is smooth. Heat in microwave to help ingredients to mix well.
2. Pour 2/3 the marinade into a large reseal able plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag.
3. Marinate in the refrigerator for 8 hours to overnight.
4. Cover bowl with remaining marinade with plastic wrap and refrigerate.
5. Remove pork chops from marinade and discard bag and marinade.
6. Light coals and arrange on one side of charcoal grate.
7. Set cooking grate in place, cover grill, and preheat for 5 minutes.
8. Clean and oil grilling grate.
9. Place pork chops over hot side of grill and cook until well browned, 3 to 5 minutes per side.
10. Brush on some of the remaining marinade.
11. Move pork chops to cool side of grill, situated with bones facing the fire. Cover and cook until meat registers 135°F (57°C) on an instant-read thermometer when inserted into thickest part of chop.
12. Remove pork chops from grill, brush again with marinade, sprinkle with salt and pepper, let rest for 5 to 10 minutes and serve.

Reggie’s Chicken Broccoli Casserole
 
INGREDIENTS:

• 3 to 4 boneless skinless chicken breasts cut in 1” cubes
• 2 heads fresh broccoli- stems removed cut bite-sized
• 1 pint of half & half creamer
• 1 cup milk
• 1/2 cup mayonnaise
• 1 onion diced
• 4 celery stalks diced
• 1 cup grated cheddar cheese
• 2 tbsp olive oil           
• ¼ stick butter
• 2 tbsp minced garlic
• 1 tbsp lemon juice
• 2 tsp salt
• ½ tsp pepper
• ½ tsp curry powder

 
Start a batch of Reggie’s Prepared Rice. Meanwhile steam the broccoli in the microwave until almost tender (approx. 6 min).
 
In a large sauce pan, sauté garlic, onion, and celery in the butter on high. Add chicken and stir fry for 2 min. Cover, lower heat and cook until chicken is nearly done, stirring occasionally.
 
Add creamer, milk, mayo, lemon juice and seasonings. Mix well. Bring to a boil over low heat, stirring occasionally. You should be doing this while rice is cooking and broccoli is steaming.
 
Mix ½ of sauce with rice and spread in a large greased casserole pan.  Drain broccoli and spread evenly over rice mixture. Top with remaining sauce and chicken. Cover and bake at 350 for 20 to 30 minutes. Uncover and sprinkle with cheese. Bake uncovered for 5 minutes or until cheese melts.
 
Feeds 6 to 8.  Serve with garlic bread and a tossed green salad. Don’t forget to thank God for good food and bless the meal!!!
​

Here's something a little different. I tried boiling them in beer then barbecuing but I felt it cooked too much of the flavor out of them. I tried throwing them on the grill raw but they always start squirting juice which flares up and they end up scorched and overdone on the outside or underdone on the inside. So after some trial and error I came up with this method.

1. First butterfly them and lay them open.
   
2. Then sprinkle on a little Worcestershire sauce and brush on some barbecue sauce.
   
3. Let them marinate overnight if you have the time.
4. Throw them on the grill and cook over medium heat (300 degrees).
5. Cook with open face side of the sausage up and the BBQ lid down.
6. Flip them after three or four minutes and cook another three minutes.

Serve on large hot dog buns with diced onions and your favorite condiments. Lay them on the bun so that they will fold back closed when you close the bun.

I set out to do a beer can chicken in the Weber. So I prepped my chicken by using my own rub mixed with some olive oil over and under the skin. Then I filled a can with half water and half apple juice. Next I started some coals for the Weber, and placed my wood chip box (a stainless steel box with holes in it for smoking) with mesquite wood chips in the middle of the fire area and poured the hot coals all around the perimeter of it.

When I went to put the chicken in, it was standing too high, so I had to nix the can and lay the chicken down in a Pyrex dish. I kept the temperature about 250 and cooked until the meat was 165. About half way through, I turned the chicken over and propped it up on the edge of the dish so it wouldn't be laying in the juice getting soggy. Then I squeezed some tangerine juice over it and cooked until almost done. I then turned it again and squeezed tangerine juice over the other side. It only took about two hours cooking time.

The meat was very moist and delicious. The thigh showed a little pink, so I probably will cook to 175 next time. In the Weber, the chicken didn't taste as smokey as when I cook in my big smoker. My wife liked it better that way; a little smoke flavor but not overwhelming. It was definitely good enough to do again!