New Orleans BBQ

Newly Weds Chris & Crystal have started their own family tradition which includes Chris’ Cola Q Bar-B-Q sauce and Crystal’s Grandmothers sweet potato pie.

Chris Edge Johnson’s Cola-Q Sauce


3 1/2 cups cola or root beer

2 cups ketchup

1/2 cup worcestershire sauce

2 tsp hickory liquid smoke

2 tsp onion flakes

6 tbsp dark brown sugar

3 tsp cayenne pepper

1/2 cup orange juice

1 1/2 tbsp lemon juice

1/3 cup apple cider

1/2 tsp ginger

2 tbsp chili flakes

1/2 cup honey


Place all ingredients in a large saucepan. While continuously stirring, bring to a boil then reduce heat to simmer. Cover and let it simmer while occasionally stirring for 15 – 20 minutes or until desired thickness. Remove from heat and let cool to room temperature, then refrigerate. Sauce will thicken while cooling.


Adjust seasonings to your own taste.

Try replacing honey with molasses for a bolder flavor.

New Orleans BBQ by Rick Woodling


After some of Chris & Crystal’s delicious BBQ with all the sides, this sweet potato cheesecake dessert is the perfect way to finish off the meal. Crystal’s Grandmother taught her how to make this dish by weight and measurement of hand because Crystal’s Grandmother was blind. An amazing story and an amazing dessert!



1 1/4 cup flour

1/2 cup walnuts

1tsp ground cinnamon

1/3 cup honey

1/3 cup sweet cream butter


16 oz. cream cheese

1/3 cup honey

1/4 cup brown sugar

4 eggs

1 cup sour cream

3 medium sweet potatoes

1 tbs sweet cream butter

1 tsp cinnamon

3 tsp cornstarch

1 tbs grated lemon peel

WHIPPED CREAM (Need to prep 8 hrs ahead):

2 Cups Heavy Cream

3 tbs honey

1/2 cup fresh rosemary


Heat oven to 400°F. In medium bowl, combine flour, walnuts and cinnamon. Add 1/3 cup honey and melted butter; mix well. Press into bottom and up sides of 10-inch spring form pan. Bake 8 to 10 minutes or until crust just begins to brown around edge. Reduce oven temperature to 300°F.

In medium bowl, beat sweet potatoes, butter, cinnamon, nutmeg, lemon peel and vanilla with electric mixer on low speed until blended; set aside. In large bowl, beat cream cheese and brown sugar and honey on medium speed about 1 minute or until smooth. Beat in sweet potato mixture on low speed about 1 minute or until blended. Beat eggs and add. Spoon batter into crust in pan. Place spring form pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of spring form pan.

Bake cheesecake about 1 hour 30 minutes, adding very hot water to larger pan as needed, until center is set.


*NOTE: Make sure that your herbs are completely dry before adding them to the cream, or the cream won’t whip. Avoid washing your herbs altogether, because it’s hard to get rid of water that clings to the leaves. The cream will be strained, so all but the tiniest particles of dirt will be trapped in the strainer or cheesecloth.


Pour the cream into a clean glass or stainless steel bowl. Rub the Rosemary between your hands to release their oils. When crushed, the rosemary will usually release a little liquid, so your palms will feel lightly damp. Drop the crushed herbs into the cream, and stir with a spoon until the herbs are fully immersed. Cover and refrigerate for 8-12 hours.

Strain the cream through a fine mesh strainer or cheesecloth. Discard the herbs. Whip the cream until it forms soft peaks. Add the honey and whip slowly. Taste and add more honey if necessary, then continue to whip until the cream forms stiff peaks.

by Craig Chapman