Since getting a pellet grill, I’ve been doing a lot more smoking than grilling. Here’s my favorite way to do wings on the smoker. I make the sauce optional, since after making these for years, about 10% of my guests prefer unsauced wings. I often make some unsauced, and 3 different sauce heat levels when cooking for a crowd. Ingredients: 2 pounds wings Dry rub (I use this one) Wing sauce (like this one, optional) Directions:

Came across a recipe for this (Steamed Tofu with Ground Pork - Delightful Plate), and loved it so much, we have it several times a month. As always, I changed the basics to suit my tastes. I highly recommend a bamboo steamer for this recipe, otherwise you have the problem of moisture condensing and dripping on the plate. This dish has the great advantage that you can prepare up to steaming, move on to preparing other dishes, and 15 minutes before they’re ready, put this in the steamer.

Servings: 4-6 I keep trying different methods and improving my sloppy joe game. Here’s a really good version, a bit more work than some of the others, but worth it. Ingredients Olive oil (3 turns on the skillet) 1 yellow onion, finely diced (1/4″ cubes) 1 large, or two smaller carrots, finely diced 2 celery stalks, finely diced Feel free to add other firm saute veggies to the mix: bell peppers, beans and the like

mapo tofu