First, you must find the Texas style beef rib but good short ribs will do. Mr. Johnnie Doscher owner of Doscher’s is a great source. Call him at 766-6011 and tell him Fudgy sent you or just ask your local butcher, he will be happy to help. With the Texas ribs figure about 1 per person, 2 per with short ribs. In a bowl, mix a dry rub using any/all of the following: season salt, garlic powder, pepper, cumin, thyme, sweet paprika, and any other of your favorite flavors. Rub ribs with mixture, place in large pan, cover and allow to sit in fridge overnight. On the day of cooking, remove and allow to stand covered on a counter for about 2 hours. Preheat oven to 350 degrees, pour 2 cans of beef broth into pan, cover tightly and place in center of oven for about 2 hours, remove from oven and allow to rest while you prepare the grill. You will need to have soaked some hickory chips in a pot of water. Light the charcoal and allow it to burn until it is gray all over, close the lid and cool it down about 10 minutes. Place lots of the wet hickory on the coals, load the grill with the ribs,bone side down, close the lid and all of the dampers and just smoke the hell out of these ribs for about 30 to 45 minutes, basting with your favorite bar-b-que sauce about every 10 minutes. Souped up baked beans and a baked, yes baked corn on the cob,(place corn into a baking dish, season the corn with salt, pepper & celery salt, squeeze some margarine on each ear, cover with foil and bake for 45 minutes at 350 degrees) are just great with these ribs but the ribs are the star of this show by far.
These will paralyze you !!!

Adjust the recipe for the number of mouths at the table– At the store, get some “streak ‘o lean” but make sure it has a rind on it because the rind fries to a sweet crispness * dice the streak ‘o lean into very small pieces * render the meat completely in a heavy, oven ready pot * remove meat and drain most of the oil from the pot – but not all * into the remaining oil, sauté some onion and celery * after the vegetables are wilted, add back the meat and ½ cup of white sugar * mix all ingredients well at this point * add at least 2 pounds of peeled and deveined shrimp, 2 cups of Uncle Bens rice and 3 cups of water * mix together * place pot in a preheated, 375 degree oven and cook, uncovered, for about 1 hour or until water has cooked out of rice * remove from oven and cover * let stand for 15 minutes and then and only then, stir the rice with a big fork * this is a one dish meal and it is a KILLER.

It is closing in on Father's Day and I would like to offer one my personal favorites--do not laugh until you try it....
Fudgy's Braised Fresh Turkey Necks
MMMMMMM Boy are these good!!!!

The only fresh turkey necks that I use are found at Harris Teeter and Bi-Lo.  Figure on 3 necks per person unless John Westendorff is your guest and then it will be 12 necks for him alone.  These are very large necks with much more meat than you would ever think.  First, rough chop at least 3 large onions and 2 whole stalks of celery.  Sauté both in butter in a large stock pot until they are completely wilted.  Season with salt, pepper, tarragon, thyme and garlic.  Clean necks and place into stock pot.  Cover completely with chicken broth and bring to a slow boil.  Cover, reduce heat and simmer for about 2 hours, constantly replenishing the broth to fully cover necks.  In a separate pot, pour 2 cups of chicken broth.  Into this pot add 2 boxes of frozen Fordhook lima beans and 2 tblspns of butter and cook for 25 minutes.  Now, put in 2 cups of Uncle Ben's rice, 2 cups of liquid and veggies from the turkey pot, season with salt and pepper, cover and bring to a boil.  Reduce heat and simmer until the liquid is absorbed.  Put the rice down and add 2 big necks and a large iced tea and I will assure you that Father will be very happy.  Again, I know this sounds "iffy" but once you try it, you will see what I mean.  

Enjoy and Happy Father's Day