1. Gilded Splinters is a all-purpose rub, but it really "shines" on pork. It took Second Place at the 2002 Scovies.

Cooking

Smear yellow mustard all over pork roast. Sprinkle with Gilded Splinters; cover and refrigerate 2 to 12 hours. Roast at 225° to 250°F, about 1 1/2 hour per pound. Internal temperature should be 150° to 170° for sliced pork, 180° to 200° for pulled pork shoulder.

For pork burgers, sprinkle each patty with with Gilded Splinters, or add a teaspoon per pound of ground pork before shaping into patties. Grill to taste.

Kelly Rowe's Gilded Eggs

makes 20

1 dozen hard boiled eggs

4 Tablespoons mayonnaise

2 teaspoons dill relish

2 teaspoons sweet relish

2 teaspoons coarse brown prepared mustard

pinch salt

Ken Stone's Gilded Splinters

Ground chipotle pepper

Peel hard boiled eggs and heavily coat 2 with Gilded Splinters. Smoke at 180°F for an hour.

Chop Gilded eggs and put in a bowl. Split remaining eggs and add yolks to the bowl. Add mayonnaise, relish, mustard, salt and 1 teaspoon Gilded Splinters. Mix thoroughly and fill egg halves. Dust tops of filled eggs with chipotle powder.

At the table

Sprinkle on baked or fried potatoes.

Spray popped corn with vegetable oil, toss with Gilded Splinters.

Sprinkle on pizza.

2. EZ-Life was designed to stand up to the stronger flavor of beef. Great on steak and burgers, as well as brisket and roasts. Try it on vegetables!

Cooking

For low-and-slow briskets and roasts, sprinkle EZ-Life on all surfaces, cover and refrigerate 2 to 12 hours. The flavor becomes more intense over time. Roast at 250°, to 190° internal (1 1/2 to 2 hours per pound).

For burger and steaks, sprinkle on EZ-Life 30 to 60 minutes before grilling.

For raw shrimp, split the shells down the back and devein. Leave shells on and skewer on soaked bamboo skewers. Spray with oil and dust thoroughly with EZ-Life. Grill 2 minutes per side - or until shells turn pink and the meat is just starting to turn white.

At the table

Sprinkle on steamed vegetables just before serving.

Add a pinch or two to white rice.

Serve alongside fried fish, for diners to add to taste.

3. Wicked Grin was designed for fish and fowl. It's based on dried elderberries, and has a gentle "hit of heat".

Cooking

For chicken, wash and pat the bird dry. Spray lightly with oil and sprinkle Wicked Grin on all surfaces (including the interior). Grill or roast according to your preference.

For fish filets or steaks, sprinkle Wicked Grin on cut surfaces and grill to your taste.

Wicked Brie

Dust Wicked Grin over a wedge of brie; place under broiler just until cheese starts to soften. Serve with french bread or crackers.

At the table

Sprinkle on fried or scrambled eggs.

Sprinkle on corn on the cob.

Sprinkle on slices or cubes of fresh melon.

4. Red Rooster was designed for chicken. It also works very well on mild fish like trout and flounder.

Cooking

Split Cornish hens, rinse thoroughly under cold running water and pat dry. Press flat. Spray lightly with oil and sprinkle Red Rooster on both sides. Grill over medium heat - starting skin-side up. After 30 minutes flip so skin can crisp while the hens finish.

Run your fingers under the skin of a chicken, to just loosen it. Make a paste of oil, Red Rooster and granulated garlic (to taste). Apply the paste between the skin and meat, and roast according to your preference.

Split zucchini in half lengthwise and spray with oil. Dust cut surface with Red Rooster; top with freshly grated Parmesan or Romano cheese. Spray again with oil. Broil just until cheese begins to melt and bubble.

At the table

Sprinkle on "plain ol'" cottage cheese.

Add to pasta salad.

Sprinkle on macaroni and cheese.

5. Solid Ball is a combination of powdered almonds and 3 different chilis. It works very well with grilled chicken (especially skinless pieces) and pork.

6. Witchy Red is my latest rub. It's low in heat, with a delightfully mellow spicy taste. It works best on grilled chicken, pork and seafood.

For Bewitched Shrimp, toss shrimp with lime juice and olive oil, then sprinkle with Witchy Red. Grill over high heat about 2 minutes per side (just until the meat turns opaque).

Rubs are $6 a container (approx. 8 ounces). Shipping is extra.

PLEASE NOTE: Samples of all six rubs are available for $6 (postage included).

******** SAUCES ********

I make 3 sauces:

1. Big Chief won First Place and Grand Champion at the 2002 Scovies. A finishing sauce, it combines catsup, mustard, brown sugar and balsamic vinegar with assorted herbs and spices. It has been compared to a fine wine, owing to it's balance and body.

2. CrossRoads, another finishing sauce, combines peanut butter, cane vinegar and brown sugar with herbs and spices from around the world. There's a bit of heat at the CrossRoads, just enough to warm your bones.

3. Happy Pappy is a "North Carolina style" sauce that combines cider vinegar, catsup and chili and assorted herbs and spices. A pleasant tang, with a touch of heat right at the end.

Sauces are $8 a pint. Again, shipping is extra.