Here are some of Sweet Lucy's recipes, which are perfect for home-barbecue buffs.


Four 8-ounce pieces of boneless, skinless salmon filet

1 cup hickory chips (soak in water for at least 1 hour before cooking)

For the spice rub:

1/2 cup kosher salt

1/2 cup brown sugar

2 tablespoons paprika

1 teaspoon chili powder

1 teaspoon lemon pepper

1/4 teaspoon ground cayenne pepper

1/4 teaspoon granulated onion

Mix all spices together. Rub all sides of the fish with the spice rub and put into the refrigerator for 1 hour. (This will allow the fish to absorb the rub.)

If you are using a charcoal grill, put all your coals on one side of the grill. Arrange the salmon on the other side. Put the wood chips on the coals and try to maintain a low, even heat. Cook the fish until it reaches an internal temperature of 140 degrees.

Serves 4.


2-3 pounds flank steak

cup fresh lime juice

1/4 cup soy sauce

cup canola oil

1 tablespoon fresh chopped cilantro

2 cloves minced garlic

1/4 cup minced onion

1 teaspoon brown sugar

Put all ingredients in a plastic ziplock bag and marinate for at least 12 hours. Prepare grill. Season outside of meat with salt and pepper. Once grill is very hot, place meat on burner. Allow to sear for 5-7 minutes without moving. Flip the meat and sear on the other side for about 5-8 minutes, depending on how you like it cooked.

Serves 4.


8 ears (or 4 cups) of sweet corn, fresh or frozen (cut the kernels off with a knife)

1/2 cup red bell pepper diced small

1/4 cup small diced Vidalia onion

2 tablespoons butter

1 cup heavy cream

1 teaspoon chopped fresh parsley

1/4 teaspoon chili powder

Salt and pepper to taste

In sauté pan, melt butter and sauté onions until soft, then add red bell pepper and sauté for 3-5 minutes. Add corn and cook on medium for 3-5 minutes, add heavy cream and cook for 5 more minutes. Finish off with chili powder, salt and pepper to taste and 1 teaspoon chopped fresh parsley.

Serves 2.