• 1 cup chili powder
• 1/2 cup dried thyme
• 2 cups brown sugar
• 3 cups salt
• 3 tablespoons onion powder
• 1 cup Old Bay seasoning

Mix all ingredients together and rub liberally onto beef ribs. Wrap the ribs in plastic wrap and refrigerate overnight.

When ready to cook, remove the plastic wrap and rub the ribs lightly with more rub. Set the smoker or grill to a low setting. This should be in the neighborhood of 180 F – 200 F. Smoke the ribs, bones down, for 6 to 8 hours, depending on the thickness of the ribs and the heating consistency of the smoker you are using.

• Six (1-pound) poussins or Cornish game hens
• 1 cup dijon mustard
• 1/2 cup honey
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon thyme leaves
• 2 tablespoons sherry vinegar
• 2 garlic cloves, sliced
• 1/2 tablespoon pepper flakes
• 2 cups olive oil
• Kosher salt and pepper

Whisk all ingredients together except olive oil, salt and pepper. Once all ingredients are mixed, create an emulsion by slowly adding olive oil to the mix while whisking rapidly, ensuring all oil is integrated before adding more. Reserve 1 cup. Truss the legs of the poussins and coat with the remaining marinade. Refrigerate for 24 hours.

Preheat grill to medium-high heat. Remove the chicken from marinade, season with kosher salt and pepper, and let stand 20 minutes to come to room temperature. When the coals on the grill are an ash color, place the chicken on the grill breast side down, and cook 8 to 10 minutes with the lid closed. Flip the chicken and cook another 4 to 6 minutes with the lid closed, or until the internal temperature registers 165 F. Allow the chicken to rest for 5 minutes before serving.

• 2 Zucchini
• 2 Yellow Squash
• 2 chopped Summer Tomatoes
• Garlic 1 clove peeled and very thinly sliced
• 4 tablespoon Olive oil
• 4 Tablespoon extra virgin olive oil
• 2 Chiffonade Basil Leaves
• Raspberry Vinegar
• Maldon Sea Salt
• Fresh Cracked Pepper

Split the squash and zucchini length wise in half and then into quarter length pieces. Then cut each length in half to shorten the pieces. Pre-heat the oven to 4oo degrees, toss the squashes with the pure olive oil, salt and pepper. Lay the squash flat on a roasting pan and cook in the oven till the squash is barely tender in the center. Roughly 10 minutes.

Chop the tomatoes, mix in the garlic, olive oil, vinegar, salt and pepper.

Place the finished squash onto a platter and top with the tomatoes.