My specialties include: chili, ribs, and tri-tip for evening fare.
The tri-tip is usually cooked with a homemade spice rub that is heavy on black and green pepper corns, garlic, dried onion, and sometimes a pinch of cumin. It's cooked on the grill to a medium/medium-rare state, and then thinly slices against the grain of the meat.
The ribs are nothing special... i just use any-old BBQ sauce that sounds good, but I cook them by using a little of the same rub I use for the tri-tip, and a light coating of sauce. This is wrapped in plastic wrap to seal it, then wrapped in foil to protect the plastic wrap, and slow cooked for as long as I can stand it. The meat usually falls off the bone.
I refuse to give out my chili recipe.
But the thing most often requested of me is in the breakfast department; biscuits and sausage gravy. The biscuits are made from scratch with flour, butter-flavored shortening, and buttermilk, and the gravy is made from scratch using a basic rue and a 50% water/50% whole milk mixture. Nothing special is added to the gravy.. just salt, coarsely crushed black and red pepper corns, 1 lb of browned country sausage, and (occasionally) a pinch or two of corn starch if I need to thicken it more.
Sorry for not being more specific on the biscut recipe. I don't actually have a recipe... i just kind of mix things together until it 'looks right'.
edit: most of the magic in the biscuits is in preparation. Roll that dough out and fold it over. Do this over and over and over so that you have lots of thin layers in the thing. They get REALLY flakey this way. The othe thing is to smear the top with melted butter for the last 1 or 2 minutes of baking... that makes the tops golden brown.
-walker