Try these spicy seasonings

Whether you are roasting a chicken (or turkey or game hen) in the oven or grilling it outside, this spice mixture really wakes up the flavor.

Brush your bird with olive oil or butter, then rub the spice mixture over and under the skin. Cover and put in refrigerator to marinate for one-12 hours, then roast or grill as usual.

If you've ever eaten at the Moonlite Bar B Que in Owensboro, you don't need me telling you how good it is.

The following is a recipe used at the Moonlite for basting during cooking and as a dip, for beef, lamb or mutton. It makes three quarts, enough for the whole neighborhood!

Thanks to Rick Browne and Jack Bettridge for these recipes. You should really try these; they're great.

Bird Cookin' Dust

1/4 c. salt

3 T. brown sugar

2 T. ground white pepper

1 T. garlic salt

1 T. paprika

1 T. chili powder

1 t. red pepper

1 t. white sugar

1 t. onion powder

1 t. cumin

1 t. grated lemon zest

Combine all the ingredients. Makes about 3/4 cup.

Moonlite Dip

1 gallon water

2 c. cider vinegar

1 1/2 c. Worcestershire sauce

2 1/2 T. lemon juice

1/2 c. packed brown sugar

3 T. black pepper

2 T. salt

1 t. garlic salt

1 t. allspice

1 t. onion powder

Mix ingredients in a large pot and bring to a rolling boil, skimming surface if necessary. Cook over medium heat for 20 minutes, then cool. Use as a baste during cooking. Makes 3 quarts.