Bar-B-Que - Texas Style!

Tip: The grill soft vegetables such as eggplant, summer squash, bell peppers and mushrooms, cut them up, put them on a skewer and grill for 10 minutes. For hard vegetables such as onion, celery, carrots and beets, boil until tender and then grill 10 minutes.

While you can serve grilled foods immediately, there is no need to rush your vegetables or ribs to the table. They'll be just as good after they have cooled some. Do not cover them, or they will lose their crispness.

For a complete summer meal, serve with salad, grilled vegetables, a baked potato and dessert.

Barbecued Chicken: Using chicken quarters, follow the same procedure, reducing the slow-cooking time to 3 hours. For my family, I fix 1 rack of ribs and about 2 pounds of chicken quarters.

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