• Combine black beans, pinto beans, corn, red pepper, green pepper, red onion

Dressing

• In a jar with a lid, add the olive oil or canola oil, vinegar/lime juice, Buzz Savories Spicy Beer Mustard, garlic powder or flakes, salt and pepper. Whisk or shake or blend with a stick blender until well combined and smooth.
• Taste and add salt and pepper if desired
• Combine the dressing with the vegetables, gently mix, cover and refrigerate. The Nebraska Cowboy Cavier may be made a day before serving and keeps well for a week refrigerated.

Hot Links

• 8 sausages, hot dogs, brats
• Make the chos chow: in a food processor, pulse the coleslaw mix until finely chopped, then scrape into a large strainless steel or glass for plastic bowl
• In th food procssor, pulse the cucumber until coarsely hopped and transfer to bowl with cabbage
• In the food processor, pulse the bell pepper, onion, jalapeno (if usoing) until coarsely hopped. Scrape into bowl with the cabbage mixture. Stir in 1 tsp of the salt, then cover tightly with plastic wtap or a lid and refrigerate 8-24 hours.
• Drain the vegetables through a fine mesh sieve, pressing on the vegetables with a spoon or your hands to squeeze out as much liquid as possible. (I squeeze the vegetables in an old t-towel to express the brine juice although pressing through the sieve works well too.)
• In separate bowl whisk togeth the sugar, vinegar, hot sauce, mustard, celery seed, turmeric, black pepper, and the remaining1/2 tsp salt.
• Stir in the vegetables. Cover tightly and refrigerate for 4-24 hours.
• Mzke the hot-links. Place sausages on a medium-low grill. Grill until they turn color and grill marks appear turning ocassionally, 7-10 minutes or more depending on size. Toast the buns on the grill. Top with chow chow and serve. Serve remaining chow chow on the side.

Marinade

• In a large bowl with a lid or cover, sir together molasses, oil, 1/2 cup liquid (wine, beer, water), mustard, soy sauce, pepper, Worhestershire sauce and onion/shllot.
• Add chicken quarters and turn to coat. Refrigerate for minimum 30 minutes and ideally over night. Turn and reposition the chicken occasionally during the marinating process.

SWEET MUSTARD BARBECUE SAUCE

• In a medium saucepan, combine ingredients and bring to a simmer. Stir well and remove from heat. The barbecue sauce is optional.

GRILLING

• Light a grill and when coals are glowing separate them to the side and place the chicken quarters in the middle of the grill so the heat is indirect. Roast for approximately 45 minutes until chicken reaches 160 Degrees F. The char adds a pleasant smoky flavor to this delicious chicken.
• This chicken on the grill also may be roasted above direct heat. Check your instant thermometer so that when it reachers 160, the chicken is cooked through.
• Set aside 1/2 cup of the marinade for the table. Brush the remaining sauce on the chicken during the last 20-25 minutes of its roasting time for a tasty char on the chicken.
• The sauce is optional. In my experience the marinade provides plenty of richness to the chicken flav

• 1. Rinse and scrub potatoes; then slice into 1/4 (quarters) for ease in cooking. In a big saucepan place a steamer and then potatoes and steam until potatoes can be easily pierced with a fork. If you prefer boiling potatoes, place in salted water and boil until tender.
• 2. Once potatoes are through cooking, drain (if boiling them) or if steaming place in a large bowl and allow to cool until they can be handled, then peel the skin (easy task), sprinkle with salt and 1 Tb. cider vinegar. Set aside.
• 3. Prepare the dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider to the bowl of your food processor or smaller bowl for use of a stick blender. A whisk may also be used to blend all the ingredients then slowly stream the olive oil as you blend.
• 4. Taste and adjust flavor to your liking, i.e. add more salt, vinegar,or herbs for herbal flavor.
• 5. Add dressing to the potatoes along with the green onions and herbs (if using). Toss to combine. Taste the potato salad and adjust salt and pepper. Now the potatoes are ready to enjoy although they will soak in more flavor the longer they sit.
• 6. Serve warm, chilled, or room temperature. Store leftovers in the refrierator up to 4 days.