bbq: It's my mum's birthday soon and I'm planning a southern style bbq to celebrate. I've been looking at different recipes and i'm feeling a bit lost, there's so many different styles of cooking and so many different areas. It's so hard to choose what to go for. What do you think would be best?|||If you mean southern like Texas, I would do the BBQ ribs, BBQ chicken, Baked beans, Potato salad, Cole Slaw, Devilled Eggs, and fruit If you mean Deep South, I would do the BBQ Ribs or BBQ chicken (or both), Black Eyed Peas, Cornbread or Corn Cakes, Greens (Kale, Spinach, Mustard, etc.) and ice cream for dessert. HOpe that helps.|||Here are some great recipes: Backyard BBQ'd Spareribs Yields: 4 to 6 servings 2 racks pork spareribs (about 3 pounds each) 1/2 cup Memphis Shake or Cajun Rub, recipes follow 3 cups wood chips, soaked in water for at least 30 minutes and drained 2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes follow Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill. Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side. Note: Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 pounds. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as "St. Louis style." Cook's Note: If you like your ribs dry, skip the sauce or simply serve it on the side. ============================= Baked Spareribs With Luau Sauce Yields: 8 Servings Ribs 8 lbs pork spareribs, cut into 1 pound pieces 1/4 cup seasoning salt 1 cup honey Luau Sauce 1 1/2 cups thawed frozen peaches, drained 1/2 cup white vinegar 1 1/2 teaspoons ground ginger 3/4 cup firmly packed light brown sugar 1/2 cup ketchup 3 tablespoons soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon salt Preheat oven to 250°F. For ribs: Remove and discard excess fat. Arrange in baking pan large enough to hold in a single layer. Sprinkle with seasoned salt. Bake 2 hours or until ribs are cooked through and meat is tender. Brush with honey and continue baking 5 minutes. For sauce: Beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth. In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste. Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth. Add to peaches. Add brown sugar, ketchup, soy sauce, garlic powder, and salt. Cook over medium heat, stirring occasionally, just until mixture simmers. Serve with ribs. ========================== Corn Pudding Serves 12 – 14 2 cups whole milk 4 cups heavy whipping cream 9 eggs 2 tablespoons cornstarch 1/2 cup melted butter 2 cups sugar 2 1-pound bags frozen sweet corn or about 5 to 6 cups fresh corn Heat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch-by-13-inch baking pan. Beat together milk, cream, eggs and cornstarch until thoroughly mixed, but not foamy (about 1-1/2 minutes on medium speed). Stir in butter, sugar and corn. Pour into baking pan (mixture will fill it almost to the brim). Bake 1-1/2 hours, or until mixture resembles a thick pudding or custard. ====================== Cherry Dump Cobbler Yields: 8 servings 1 ½ cup flour 1 ½ cup sugar 1 ½ teaspoon baking powder 1 teaspoon salt 1 ½ cup milk 2 cans pie filling (can be any flavor) ½ cup to 1 cup butter Heat oven to 350 F. Melt butter in a 13 x 9-inch pan. Mix flour, baking powder, salt, milk, and sugar in a mixing bowl. Pour into the pan. Add the pie filling to the batter in the pan and spread evenly. In order to make sure the fruit is distributed evenly over the dough, I like to drop the fruit mixture by the spoonful onto the dough mixture in little rows. Bake for about 45 minutes to an hour. Check the crust so that it is the consistency that you like (re: light brown, dark brown, etc.). The darker the crust, the crunchier it will be. Top with whipped cream or ice cream. Extras: Add a few handfuls of instant Quaker oats for crunchiness. Add cinnamon to taste (especially if using apples). Use different types of canned fruit: does not have to be cherries (can be blackberries, apples, peaches, blue berries, black berries, etc.). Note: I always keep canned fruit on hand for this “really impressive” emergency dessert. For instance, if I really need something for dessert, this dessert always pleases my family, and it is really easy to make.|||http://answers.yahoo.com/question/index;…|||EW!!!!! make veggie burgers, who in their right mind would suck on a once living breathing animals' bones!!! \ have some brains|||mammas-southern-cooking.com is a good site. It explains just what southern cooking is, as well as recipes.|||Go to thecopycatrecipes.com. They have restaurant recipes in there from Applebee's, Outback, Lone Star Steakhouse, and many other great restaurants.|||Southern BBQ varies from state to state. Try to pick one state. Texas BBQ is famous for it's Mexican influence. Chili con carne would be a great side. Most southern BBQ sauces are not sweet.