b"Get your grill nice and hot. Place the oiled and seasoned potatoes right on the direct heat portion of the grill and cook for 5 minutes on the first side. Flip and cook for another 5Western Wear for the WholeFamilyminutes on the second side. Brush a generous amount of BBQ sauce over each sweet potato round. Flip the potatoes over and grill sauce-side down for 1-2 minutes. Baste a generous portion over the un-sauced side, flip, and cook for another 1-2 minutes. Once the potatoes are tender and easily pierced with a fork they're ready to come off the grill.PINEAPPLE BACON BAKED BEANSSharedAppetite.comIngredients: 1 (12 ounce) package thick-cut bacon, diced 1/2 fresh pineapple, finely diced 1/2 tablespoon chili powder 1 large red onion, finely diced 2 cloves garlic, minced 5 (15 ounce) cans great northern white beans, drained and rinsed 1 cup water 1 (14.5 ounce) can diced tomatoes 2 tablespoons tomato paste 1/3 cup molasses 2 tablespoons maple syrup 1/4 cup brown sugar 2 teaspoons ground dry mustard 1 tablespoon red wine vinegar Kosher saltPreparation:Preheat oven to 375F. In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon using a slotted spoon and drain on a paper towel lined plate. Add pineapple and chili powder to skillet and stir, cooking for about 4-5 minutes, until golden and slightly caramelized. Remove using a slotted spoon and drain on a paper towel lined plate. Pour off all but 1 tablespoon of bacon fat from the skillet. Add onion, season generously with kosher salt, and cook, stirring occasionally, for about 4 minutes. Add garlic and cook for 1 minute, stirring to avoid burning. Add beans, water, diced tomatoes, tomato paste, molasses, brown sugar, maple syrup, red wine vinegar, ground dry mustard, and cooked bacon. Stir to combine. Season to taste with kosher salt. Transfer mixture to an ovenproof baking dish, cover with aluminum foil, and bake in preheated oven for approximately 1 hour. Remove from oven, stir in pineapple, and cook for an additional 20 minutes. Serve hot.SWEET GINGER RIBSTasteOfHome.comIngredients: 1/2 cup soy sauce 1/2 cup red wine vinegar 1/2 cup ketchup 1/2 cup peach preserves 1/3 cup minced fresh gingerroot 2 tablespoons stone-ground mustard 2 tablespoons brown sugar 6 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon coarsely ground pepper 4 pounds pork baby back ribsPreparation:In a small bowl, whisk the first 10 ingredients until blended. In a small container, reserve 1 cup marinade for basting. Divide ribs and the remaining marinade between 2 large reseal-able plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade overnight. Remove ribs, discarding remaining marinade from bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour. Wrangler, Roper, Stetson, and MorePATRIOTIC PAVLOVABrit.coIngredients: WE ALSO CARRY4 egg whites, room temperature 1 cup granulated sugar, plus 1 tablespoon Pendleton Blankets and Vogt Silver granulated sugar 1 teaspoon cornstarch 1 tablespoon vanilla extract, plus 1 teaspoon vanilla extract 623-396-56782 1/4 teaspoons white vinegar 2 1/2 cups heavy whipping cream Fresh strawberries, raspberries, blueberries, and blackberries 70 E. Apache StreetPreparation:Preheat oven to 250 degrees. In a stand mixer, beat egg whites until peaks form. GraduallyHistoric Downtownadd 1 cup sugar, cornstarch, 1 tablespoon vanilla, and white vinegar. Beat until meringue is stiff and glossy. Mound meringue mixture onto a sheet pan lined with parchment paper. Shape into an 8- or 9-inch circle. Bake for 1 hour 10 minutes. Turn the oven off and letWickenburg, AZ 85390the meringue cool completely.Beat heavy whipping cream until soft peaks form. Add 1 tablespoon sugar and 1 teaspoon vanilla. Mix to combine. Top the meringue with whipped cream and fresh berries. Enjoy!ArizonaRealCountry.com July 2023 37"