Take the entire family out to  Shelby Farms  Sunday. We're going to get back to nature. Barb Gelb has the particulars.

Does the name  Hector Elizondo  ring a bell. If you watch movies or television, you know him. Tonya J. Powers has a chat with Hector.

Let's talk college football with Steve Ehrhart as the bowl picture gets a bit clearer.

It's another fun weekend in the mid south. Tonya J. Powers points the way.

If you like to listen while you prepare and cook those Jimmy Shotwell delights, listen here,  

Here's today's recipes from tailgating expert Jimmy Shotwell:

BBQ 101- pulled pork

Start with a pork butt 8lb-12lb un-cooked. Remove from packing and rinse.

Brine (pork)

1 ½ cup pickling salt
1 cup of sugar
1/2 cup of molasses
2 cups boiling water
1 gallon of water
1 7-10lb bag of ice

Combine salt, sugar, and molasses with boiling water till mixture is dissolved.  Add ice, meat, and gallon water into cooler or large container. Ensure that meat is covered by using weighted plate. Brine pork butt 12-24hrs.

About an hour before cooking, light your grill/smoker and get the grill up to temperature (Approx 225-250 degrees). Also at this time pull your pork butt out of the brine and pat dry with paper towels.

Barbeque Rub

This will make about 1 and half cups.
½ cup salt
½ cup turbinado sugar (sugar in the raw)
¼ cup granulated brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground black pepper
2 teaspoons cayenne pepper
1 tablespoon dried thyme
1 tablespoon ground cumin
1 teaspoon nutmeg

Combine them together, mixing well. Store in air tight container until ready to use. Cover the pork butt with a heavy coat of BBQ rub. Set in fridge for about 30 minutes to allow rub to set-up. Once your grill is up to temperature place the butt on indirect heat. Place the fatty side of the butt up on the grill. Cook for about 4-6 hours using wood chunks or chips until you have an internal temperature of about 120 degrees. At this point wrap the pork butt up in tin foil and place back on your smoker. Now cook for another 2-4 hours until you get an internal temperature of at least 170-180 degrees. Pull off the grill and keep the butt wrapped up for at least 30 minutes. This allows the butt to rest. At this time you can start pulling the butt apart. Be careful the butt will be very hot so wear heavy gloves or use large forks to pull the meat. Pour the extra liquid from tinfoil back over the meat prior to serving.

THE MAN WITH THE IRON FISTS...FLIGHT...WRECK-IT RALPH are your unusual movie offerings.  Kevin Carr  rips two and likes one.

Funky film...New Tebow gal...Sheen off wagon...X up. Entertainment.

Some  presidential pick up lines.  (good for republicans or democrats)