Stevie's Best Southern Barbecue

"Stevie Picckett, alias The Love Chef, is a real good ole boy who would do anything for you. This is his recipe which serves 100. Stevie said it can be divided easily. To serve 10, divide by 10; to serve 25, divide by 4. Easy math equals delicious results." Jane Marie

• 2 (2 liter) bottles cola
• 1 (16 ounce) bottle red wine vinegar
• 2 18 ounce bottles Worcestershire sauce
• 1 (16 ounce) bottle lemon juice
• 2 (16 ounce) bottles zesty Italian dressing
• 1 pound dark brown sugar
• 1 bottle spicy barbecue dressing or seasoning
• Salt and pepper to taste
• 80 pounds pok ribs
• 40 pounds chicken

METHOD

Start fire in grill, scattering wood pieces (pecan or oak, aged 6 months or more) on top to smoke and add flavor. Position racks as far from fire as possible.

While grill heats, prepare a sauce. Mix together cola, vinegar, Worcestershire sauce, lemon juice, Italian dressing, sugar and barbecue seasoning.

Sprinkle both sides of meat with salt, pepper and 3/4 of the barbecue sauce. Rub in with your hand.

Heat grill to 550° F, or as hot as you can get it. When heated, place meat on rack. With lid closed, sear meat for 10 minutes.

Using a clean paintbrush, baste every 10 minutes with remaining sauce. Turn meat only to prevent burning. Keep lid closed between bastings.

Cook for 55 minutes or until a cut in the center of several pieces shows desired stage of doneness.

Serves: 100

Contributor: Jane Marie

Please visit her site: www.graciousjanemarie.com

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