1. Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling. (This makes for more tender ribs and allows smoke and rub to penetrate meat better.)

2. Sprinkle meat evenly with Cajun seasoning, and massage into meat. Let stand at room temperature 30 minutes.

3. Soak wood chunks in water for at least 30 minutes.

4. Prepare smoker according to manufacturer's directions. Bring internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.

5. Drain wood chunks, and place on coals. Place rib slabs in a rib rack on upper cooking grate; cover with smoker lid.

6. Smoke ribs, maintaining temperature in smoker between 225° and 250°, for 3 1/2 to 4 hours. Remove ribs from grill, and wrap in heavy-duty aluminum foil; return ribs to smoker. Cover with smoker lid, and smoke 30 more minutes. Serve with barbecue sauce.

Note: For testing purposes only, we used Luzianne Cajun Seasoning.

1. Cut okra in half lengthwise.

2. Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.

3. Stir together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat. Serve at room temperature.

1. Remove heavy outer husks from corn; pull back inner husks. Remove and discard silks. Pull husks over corn. Cover corn with water; let stand 1 hour.

2. Stir together 1/2 cup softened butter, 1 tsp. grated lime rind, and 1 tsp. lime juice.

3. Drain corn, and pat dry.

4. Grill corn, without grill lid, over medium heat (300° to 350°) 25 minutes or until tender, turning often. Remove corn from grill. Carefully pull back husks, and tie with a leftover husk or kitchen string. Spread with desired amount of butter mixture. Sprinkle corn evenly with desired amount of chili powder.

Note: Stir 1/2 tsp. chili powder into the butter mixture, if desired.

1. Melt butter in a small saucepan over medium heat; add garlic, and cook 2 minutes. Remove and discard garlic. Brush cut sides of bread evenly with butter mixture, and sprinkle cut sides evenly with Parmesan cheese and parsley. Place cut sides together.

2. Grill, covered with grill lid, over medium heat (300° to 350°) 5 minutes on each side or to desired degree of doneness.

Note: To prepare bread in the oven, wrap loaf in aluminum foil, place on a baking sheet, and bake at 350° for 15 minutes or until hot.

1. Beat whipping cream at high speed with an electric mixer until stiff peaks form.

2. Stir together sweetened condensed milk and 1/2 cup butterscotch-caramel topping in a large mixing bowl. Fold in whipped cream and 1 cup cashews. Place in an airtight container; freeze 6 to 8 hours or until firm. Serve with desired toppings.