There is a delicious Wicker's product for beef, pork, chicken and fish. It's also a great shrimp boil and seasoning in tomato juice, Bloody Marys, baked beans and chili. Best of all, Wicker's is 100% natural.

There is no ending to the number of great Wicker's recipes possible. This section is devoted to a sampling of the many ways Wicker's can transform a meal into a great experience.

A word about marinating and basting: MARINATING a meat consists of letting it soak in a mixture of an oil, an acid and flavoring agents. The oil is there to keep the meat moist during cooking, the acid (vinegar) acts as a tenderizer, breaking down the fibers in the meat during the marinating time. The exotic spices are the flavoring agents. A time guide for marinating meat that usually works is four hours of marinating time for every inch of thickness. BASTING is a simple method of flavoring meat by painting it with sauce during cooking. Basting usually does not tenderize. It can, however, keep it moist during the cooking and add flavor and a glaze to the surface. Wicker's Thicker should be brushed on near the end of the cooking time to prevent scorching.

With your continued imput, we will constantly add to this list of recipes.

SPICY SMOKED PORK SHOULDER
5-6 pounds pork butt or shoulder - well trimmed
3-4 cloves fresh garlic - in slivers (optional)
64 fl. oz. bottle Wicker's Original Marinade & Baste
3 cups mesquite or hickory wood chunks, soaked.

Trim as much fat as possible from the pork roast. If using garlic, insert the slivers all over. Place in a large stainless steel or glass bowl. Shake the bottle of Wicker's and pour about half of it over the meat. Cover with plast wrap and refrigerate 24 hours, or at least a few hours. Remove pork from refrigerator 45 minutes before smoking and discard used marinade. Build a large fire in charcoal grill, or preheat gas grill. If you have a round charcoal grill, push the white coals into a circle, add the soaked wood and put the pork shoulder over the empty space in the middle. If you have a rectangular grill, push the prepared coals to one end, add the soaked wood, and place the pork shoulder on the opposite side of the grill. And, if you have a gas grill, turn down one of the burners to low, and have the other one turned off. Place the soaked wood on a steel gray in the grill bottom, and position the pork should over the "off" burner. Cover the grill and turn the vents so that they are barely half open. You want to contain as much smoke as possible. Meanwhile, have extra charcoal handy and extra soaked wood. Cook, basting with fresh Wicker's Original 20-30 minutes for approximately 4-6 hours, or until the shoulder is a dark mahogany brown all over and an instant-read thermometer inserted into the thickest part registers 180 degree Farenheit. Remember that pork cooked over smoke will develop a "red" ring of smoke, so this doesn't mean that the meat is not done. When cooked, remove from grill tent loosely with foil and let rest 20-30 minutes before carving. Great with Wickered Beans, slaw and ice tea!
Yeild: 8-10 servings

GRILLED PORK TENDERLOIN
3-4 pounds pork tenderloin
3-4 cloves garlic, in slivers (optional)
2-3 cups Wicker's Original Marinade & Baste
2 cups soaked wood chips or your choice

Rinse pork and wipe dry. If using, insert garlic slivers all over, to taste. Marinate the pork tenderloin in Wicker's Original overnight, or at least 30 minutes. Build a fire in charcoal or gas grill and wait until coals are white, or gas grill is preheated. Push the coals into a circle, if grill is round, or to one end, if grill is rectangular. Place tenderloins on cooking surface for indirect heat cooking. Close top of grill and leave vents half open. Cook, turning and basting every 20 minutes, with additional Wicker's Original, until an instant read thermometer inserted into center of pork tenderloin is 140 degrees Farenheit, and the tenderloin is brown and glazed. Remove meat from grill and wrap in foil to keep warm. Let stand while you make the sauce.

Sauce: in a small pot, combine 3/4 cup orange marmalade, 1/2 cup Wicker's Original, and half to one small jalapeno pepper, diced fine - remove the seeds and membranes, if you don't like it hot. Heat over medium heat until bubbly and thickened. Serve on the side with sliced pork tenderloin.
Yeild: 6-8 servings

SMOKE-GRILLED WICKERS SPARE RIBS
5-6 pounds lean pork spareribs, in slabs
3 cups Wicker's Original Marinade & Baste
2 cups hickory or mesquite chips, soaked in water 30 minutes
Additional Wicker's Original for basting
Wicker's Thicker Barbecue Sauce (Optional)

Rinse and wipe meat dry. Score in between each rib on membrane side and marinate ribs overnight or at least 30 minutes in Wicker's Original, using stainless steel or glass pan. Build a charcoal fire in grill and wait about 30 minutes, until coals turn white. If grill is round, spread coals in a circle around outer edge; if rectangular, push coals to one side. Add soaked wood chips on top of coals. Discard marinade and set ribs on grill over open center of coals, or at opposite end of grill from coals for indirect cooking. Cover grill with vents partially open. After 20-30 minutes, turn and bast with fresh Wicker's. Continue to cook and baste periodically with additional Wicker's. Add a few extra coals at the end of 45 minutes, to make sure you have sufficient heat. Total cooking time is 1 hour 15 minutes to 2 hours, depending on how hot the heat is and how thick the ribs are. They are done when they turn dark mahogany brown and are fork tender. Toward the end of cooking, if you like your ribs saucy, rather than dry, you can brush them with Wicker's Thicker.

Note: If using gas grill, preheat one side only. Soak large hunks of hickory or mesquite wood and place in a metal tray close to the flame. When ready to cook, adjust the heat to low and cook ribs on opposite side from heat source. Cook, covered, with vents partially open, turning and basting frequently, until dark brown and tender. Ribs may cook faster on a gas grill so adjust timing accordingly.
Yeild: 4-6 servings

WICKERED SHISH-KEBABS
2 pounds boneless leg of lamb (or beef sirloin)
1/2 cup white wine
1 cup Wicker's Marinade & Baste (Hickory or Mesquite Flavor)
1/3 cup olive oil
2 tablespoons snipped fresh rosemary, or dried rosemary
1 red bell pepper, cubed
1 green bell pepper, cubed
1 box white mushrooms, wiped clean
1 large red onion, sliced into 1"chunks
6-8 wooden skewers, soaked in water 30 minutes
chopped parsley and lemon wedges for garnish

Lightly rinse and wip meat dry. Cut meat into cubes about 1-inch thick by 1 1/1 inches square. Combine the white wine, Wicker's, olive oil and rosemary in a non-aluminum bowl or pan. Add the meat and stir to let marinade penetrate all sides. Then add the vegetables and toss gently to coat. Marinate several hours or overnight in the refridgerator. When ready to cook, prepare a charcoal or gas grill for direct cooking. While grill gets ready, alternately thread meat and vegetables on skewers. Grill over direct heat for 10-15 minutes, or until done as you like. Good served over brown or white rice.
Yeild: 6 servings

ASIAN-STYLE BEEF FILLETS:
4 - 10 oz. portions of beef filets
2 - tablespoons lemon zest
2 - tablespoons crushed black peppercorns
1 - 18 oz. Wicker's Black Label Steak Marinade

Make a few incisions into both sides of the fillets and press in the lemon zest and peppercorns. Next marinate the fillets in Wicker's Black Label Steak Marinade for at least 4 hours, ideally overnight in the refrigerator. Grill the fillets until you reach the point of doneness you desire. Serve sliced across the grain with heated marinade spooned on top. Yield: 4 servings.

WICKERED PORK SHOULDER:
Here's a great way to make a pork "butt" or shoulder anytime of the year. This melt-in-your-mouth roast is great sliced...for Sunday dinner...or chopped for weekly sandwiches. Chill the "pot likker", remove the fat and you'll have a savory sauce.

1 - 5 to 6 lb.pork butt or shoulder
4 - cloves of fresh garlic, cut in slivers
1 - onion, sliced
1 - 28 oz. Wicker's Original Marinade & Baste

Trim as much fat as possible from the pork roast. Insert the garlic slivers all over, and place roast in a dutch oven or heavy pot with lid.
Next Shake up the bottle Wicker's Original and pour half of it over the meat. Top with sliced onion. Cover tightly and bake at 325 degrees for 2 to 3 hours. basting with pan juices and turning occasionally, until the meat is fork tender. Add more Wicker's Original if the pot becomes dry.
Then remove the meat from the pot and let stand a few minutes before carving. Yield: 8 to 10 servings.

WICKERED BAKED BEANS:
4 - 16 oz. cans pork & beans
1/4 lb. - lean bacon, diced
1 - large onion, diced
2 cloves - garlic, minced
1/3 cup - brown sugar, packed
1/2 cup - catsup
1/2 cup - Wicker's Original Marinade
pepper, to taste
worchester sauce, to taste

Preheat oven to 325 degrees.
Open the beans and pour away excess liquid at the top of each can. Then saute bacon and onions, until bacon is half cooked. Next add beans and remaining ingredients, stirring to blend well. Pour into a 2 quart open casserole dish. Bake at 325 degrees for 40 minutes or until bubbly and edges are brown. Yield: 12 servings.

WICKERED HOLIDAY CORNBREAD:
Wicker's is not only great for marinating and basting, it adds "zip" to this great Southern cornbread.

1 cup - yellow cornmeal
1 cup - all purpose flour
1 teaspoon - baking powder
1/2 teaspoon - baking soda
pinch - salt
4 ozs. - cheddar cheese, shredded
1 - small onion
1/2 - green bell pepper, diced fine
1/2 - red bell pepper, diced fine
2 - eggs
1/2 cup - milk
1/2 cup - Wicker's Original Marinade
2 tablespoons -vegetable oil

Mix together first nine ingredients. Then blend eggs, milk and Wicker's Original and add to the dry mix while stirring to form batter. Next swirl vegetable oil in a 10 inch iron skillet over medium-high heat until very hot, but not smoking. Pour oil into batter, blend and pour batter back into skillet. Bake about 25 minutes or until puffed and brown. Cool and cut into wedges. Yield: 8 to 10 servings.

ERNIE KILLCRECE'S WICKERED WINGS:
2 dozen - chicken wings
1 - 28 oz. Wicker's Original Marinade

Cut wings in half to make 48 pieces, reserving tips for stock or another use. Marinade wing pieces at room temperature in 1 cup Wicker's Original for 2 hours, or overnight in the refrigerator. Brown wings on grill while basting with Wicker's Original. Place brown wings in baking dish with the remainder of the marinade. Bake for 1 hour at 300 degrees. Yield: 6 to 8 servings.

SPICY WICKERED CUCUMBERS & ONIONS:
These spicy-cool "cukes" 'n onions make the perfect accomplishment to BBQ sandwiches.

3 - medium cucumbers
3 - medium onions (preferably Vidalia)
2 cups - Wicker's Original Marinade

Peel and thinly slice cucumbers and onions. Pour 2 cups of Wicker's Original over cucumbers and onions; cover and marinate in refrigerator for at least one hour. For color, add one slice tomato. Drain before serving.

WICKER'S WICKET TURKEY:
1 - 12 TO 15 LB. TURKEY
1 - 28 oz. Wicker's Original Marinade
8 to 10 cups of your favorite dressing (optional)

Preheat oven to 325 degrees. Remove giblets and rinse turkey. Stuff with dressing, if desired. Truss and place turkey in a roasting pan. Pour half a bottle of Wicker's Original over turkey. Roast uncovered, basting with pan juices and additional Wicker's Original as needed. Cook 3 to 4 hours or until therometer registers 180 degrees. Baste about every 10 minutes during last hour of cooking. Remove turkey from pan and keep warm.
WICKERED GRAVY: Skim excess fat from pan, add 1/3 cup flour and blend well. Add 3 cups hot turkey broth made from giblets. Cook over medium heat, stirring until gravy thickens. Yield: 12 to 15 servings.

WICKER'S BLACK LABEL STEW:
This "one pot" dish can be made ahead of time, and an overnight stay doesn't hurt the flavor, it may even improve it.

2 lbs. - beef stew meat, cubed
1 cup - seadoned flour (salt, pepper & paprika)
2 tablespoons - butter
2 tablespoons - veg. oil
1 - onion, diced
2 tablespoons - brown sugar
1 - bay leaf
1/2 teaspoon - salt
1/4 teaspoon - pepper
1/2 lb. - carrots, diced
3 stalks - celery, diced
3 - large potatoes, peeled and cubed
2 cups - water
1 18 oz. - Wicker's Black Label Marinade

1. Marinate the beef cubes in the Wicker's Black Label for at least four hours.

2. Place the beef cubes on paper towels to drain excess marinate. Save the Black Label marinade for later. Shake the cubes in seasoned flour, shaking off the excess. Also save leftover seasoned flour for thickening the stew later.

3. Heat the butter and oil in a large heavy pot and when the foam subsides, brown the beef, a few cubes at a time, removing them to a plate as they brown.

4. Add the onions to the pot and cook over medium heat until they soften and are beginning to brown, about 5 minutes.

5. Replace the beef in the pot, along with the saved Black Label marinade, water, brown sugar, bay leaf, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 1 hour or until the beef is almost tender.

6. Add the carrots, celery and potatoes to the pot and continue cooking for 30 minutes or until the meat is fully tender and the vegetables are done.

7. Thicken the stew if desired by blending 2 tablespoons of the leftover seasoned flour with 1/3 cup of cold water and adding the mixture to the hot stew. Cook for a minute or two, stir until thickened.

Serve hot, topped with chopped parsley. Yield: 6 servings

WICKERED RED BEANS AND RICE:
1 cup - uncooked rice
1 16 oz. - red kidney beans
1/2 lb. - summer saugage, diced
1/2 cup - green onions, chopped
1 28 oz. - Wicker's Original Marinade

Marinate kidney beans in Wicker's Original for 2 to 4 hours. Cook rice in a mixture of 1/2 Wicker's Original and 1/2 water. Add onions, beans and meat. Cook until rice is done. Serve hot with cornbread.

SPICY CHEESE BALL:
1 8 oz. - cream cheese
2 tablespoons - parsley, minced
2 tablespoons - green onion, minced
1/3 cup - Wicker's Gourmet Sauce
1/2 cup - toasted pecans, chopped

Thoroughly blend the first four ingredients and shape into a ball. Roll evenly in pecans. Chill at least 30 minutes. Serve with crackers.

WICKERED CHILI:
3 lbs. - ground beef, turkey or venison
2 - large onions, chopped
6 cloves - garlic, minced
1 - green bell pepper, diced
2 - bay leaves
1 16 oz. - tomatoes
2 8 oz. - tomato sauce
2 16 oz. - chili beans
2 teaspoons - oregano
2 teaspoons - cumin
2 cups - Wicker's Original Marinade

In a large pot or iron skillet, brown meat, onions, garlic and peppers (if using turkey or venison, add 1 tablespoon oil to the skillet). Add remaining ingredients and simmer for 30 minutes. If desired, serve with warm flour tortillas, sour cream and grated cheese. Yield: 8 to 10 servings

WICKER'S BLACK LABEL BEEF TENDERLOIN:
mesquite or hickory chips
1 - beef tenderloin (3 1/2 to 4 pound), trimmed
1/2 teaspoon - pepper
1 18 oz. - Wicker's Black Label Marinade

1. Marinate tenderloin at least four hours in Wicker's Black Label.

2. Prepare charcoal fire in smoker; let burn 20 minutes. Place mesquite chips on coals. Place water pan in smoker; add water to pan to depth of fill line.

3. Sprinkle tenderloin with pepper and place on food rack. Cover with smoker lid. Cook thirty minutes.

4. Baste tenderloin with Wicker's Black Label every 15 minutes. Cover and cook 1 1/2 to 2 hours
or until a meat thermometer registers 145 degrees (medium rare), 160 degrees (medium). Yield: 12 servings.

WICKER'S BLACK LABEL CHUCK ROAST:
1 - boneless chuck roast(2 to 3 lbs.), trimmed
2 - medium onions, chopped
2 cloves - garlic, minced
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1 18 oz. - Wicker's Black Label Marinade

Combine first five ingredients in a 4 quart electric slow cooker. Pour the Wicker's Black Label over the roast. Cook covered on high 6 hours or until the roast is very tender. Yield: 6 to 8 servings.

SESAME STEAK
A rendition of an old oriental favorite.

Approximately 1 lb. - beef filet mignon
1/2 cup - vegetable oil
1 tablespoon - chopped garlic
2 tablespoons - chopped scallions
1/2 cup - bamboo shoots, thinly sliced
1/4 lb. - snow peas
1 teaspoon - sesame seeds
1/2 cup - Wicker's Black Label Steak Marinade
2 teaspoons - cornstarch

1. Cut the beef into bite-sized pieces.

2. In a small bowl, thoroughly stir in the cornstarch into Wicker's Black Label Steak Marinade. Set Aside.

3. In a wok or a skillet, over high heat, heat the oil. Add the beef pieces and cook for about 30 seconds, turning almost constantly. Remove the meat and set aside. Discard all but 3 tablespoons of the oil.

4. Reheat the 3 tablespoons of oil over high heat. Add the garlic and scallions and stir-fry for 20 seconds. Add the bamboo shoots, snow peas, sesame seeds, and the steak. Stir-fry for 1 minute. Stir in the Wicker's Black Label mixture and cook for 30 seconds. Yield: 4 servings.

MISTY'S OVEN BARBECUED CHICKEN:
8 to 10 - chicken breasts or 3 lbs. cut-up chicken
1 teaspoon - salt
1/2 teaspoon - cayenne pepper
28 oz. - Wicker's Thicker Barbecue Sauce