May 9, 2003 recipe from Chef Chris Manning:

“Mother’s Day Kabobs with Coca-Cola BBQ Sauce”

1 Pound Italian Sausage
1 Pound Sirloin of Beef (Boneless)
1 Pound Pork Lois (Boneless)
1 Pound Skinless Boneless Chicken Breast
(all cut into 8 ounce portions)

8- 2 inch pieces green bell pepper
8- 2 inch pieces red bell pepper
8- 2 inch pieces yellow bell pepper
8- 12 inch wooded skewers

For the rub:
1 cup paprika
1 cup salt
1 cup brown sugar
1 cup granulated sugar
½ cup onion powder
½ cup chili powder
¼ cup ground black pepper
1 Tblsp ground cumin
1 Tbslp whole leaf oregano
1 Tblsp whole leaf thyme
1 Tbslp seasoning salt

For the Sauce:
1 ½ cups maple syrup
1 ½ cups BBQ sauce (your favorite)
¼ cup mustard
¼ cup soy sauce
¼ cup hot sauce
¼ cup ketchup
1- 16 ounce bottle Coke

Using the wooden skewers, alternate putting one piece of each meat with a piece of pepper in between until all 8 skewers are full. Place all of the ingredients for the rub into a 2 Qt mixing bowl and blend well. Coat the kabobs well and marinate overnight. Blend the BBQ sauce ingredients in another 2 QT mixing bowl. Grill the kabobs, basting them with BBQ sauce after each turn. Low heat works best, turning them every 2 minutes for 30 minutes. Serve with red salt potatoes and bacon and cheddar corn muffins.