1) Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ seasoning. Refrigerate for at least 24 hours. 2) Preheat your barbecue at 135 degrees C, usin

1) Trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's seasoning, and then cover and refrigerate for 4-12 hrs. 2) Indirect cooking in a barbecue pi

Preheat oven to 200 degrees C/Gas 6. 1) Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with soured

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs,

For the BBQ sauce: 1) Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to the boil over high heat, stirring frequently to prevent sticking. 2) Reduce temperature to low and simmer uncovered, for at least 2 hours.

Preheat the oven to 175°C.Spray the bottom and sides of a 9 by13-inch cake pan with nonstick spray.To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-h

Preheat oven to 175°C. Using an electric mixer, cream butter and both sugars together in a large bowl, until light and fluffy; about 3 minutes. Crack eggs into a measuring cup and beat in 1 at a time. In a mixing bowl, whisk together flour, salt,

1) Heat the butter and oil in a large frying pan over a medium-high heat. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes. 2) Stir in the shallots and garlic and saute 3 t

1) In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hr 15 mins.

Preheat a grill to medium-high heat.Peel back the husks from the corn without removing them completely and peel off the silk.Rub the corn with olive oil and salt and pepper and smooth the husks back into place. Arrange on the preheated grill and c

1) Thoroughly wash collard greens or Kale. Be sure to pull leaves apart and remove any sand. Chop coarsely.2) In a medium saucepan, bring 950ml of salted water to a simmer. Place smoked ham hocks in salted water, cover and simmer for about 90 minutes

Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay

1) Preheat the oil in a large Dutch oven to 190C. Whisk the dry ingredients together in a large bowl. 2) Whisk the eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingre

  Place the butter and the bacon in a large Dutch oven or pot with a lid over medium-high heat. Cook, stirring occasionally, until bacon is lightly browned and crisp, 7 to 8 minutes (lower the heat if the bacon begins to get too dark). U

Blend the ice cream, milk, peppermint extract, vanilla and food colouring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.Copyright 2013 Television Food Network, G.P. All rights reserve

Position an oven rack in the lower third of the oven and preheat to 160°C. Butter the bottom and sides of a 9-by-13-inch pan.Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a s

Blend the ice cream, peppermint schnapps, vanilla and food colouring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig.Copyright 2013 Television Food Network, G.P. All rights reserved

For the cake: Preheat the oven to 190°C. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermil

For the cupcakes: Preheat the oven to 160°C. Line two 12-cup muffin tins with paper liners and spray with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food co

1) In a large saucepan over medium heat, melt butter and saute carrots, celery and onion for about six minutes, until softened. 2) Add 30g plain flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. 3) Next

For the BBQ prawns: 1) Rinse the prawns thoroughly in cold water and place in large bowl. 2) Mix the cloves, seasoned salt, thyme, mustard, celery salt, pepper, and Neelys barbecue seasoning in a small bowl. Sprinkle the prawns with the seasoning

Neelys BBQ seasoning:Mix together the paprika, white sugar and onion powder. Store in an airtight container for up to 6 months.Barbecue butter:Mix Neelys BBQ seasoning into butter. Spread the butter mixture lengthwise across a piece of clingfilm. Rol

Neelys BBQ seasoning:1) Add the sugar, paprika and onion powder to a bowl and stir until combined. Keep in an airtight container for up to 6 months. Griddled corn salad:1) Preheat griddle or grill to medium heat.2) Rub corn with 2 tablespoons of rape

Preheat the oven to 175°C. Grease and flour a loaf pan. Mix together flour, ground mustard, salt, baking soda, baking powder, and cayenne into a large bowl.In a separate bowl whisk together egg, vegetable oil and beer and stir the batter until it

Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute f

Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes.

Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.Meanwhile, add the yoghurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be

Preheat the grill to medium-high heat.Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.Add corn, bro

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, peppers, chilli powder, cumin, chipotle chilli powder, oregano, and smoked paprika and

Preheat the oven to 175°C. Put oven rack in the middle of the oven. In a small bowl, mix together the Dijon mustard, brown sugar, and thyme. Put the ham in a large roasting pan, fat side up. Rub the ham with mustard glaze. Pour the pineappl

In a small bowl, whisk together 2 teaspoons chilli powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate f

Preheat the oven to 175°C. Spray 2 (9-inch) cake pans with cooking spray and dust with flour. In a large bowl, using a hand-held mixer, combine the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs and egg yolk, 1 at a time,

You'll also need bamboo skewers, soaked in water for 30 minutes. Arrange about 4 prawns on each skewer and add to a 13 by 9-inch casserole dish. Cook's Note: Don't crowd the prawns onto the skewer. Allow a little space between, so they cook eve

1) To make the brine, mix the water, salt, apple juice, bourbon, peppercorns and sugar into an 18 1/2-litre bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. 2) Place the turkey into the bag with the brine. Place the