Rub pork with seasoning. Place pork and onions into large crock pot; pour BBQ sauce and water over pork. Cover with lid; cook on high 7 to 8 hours or until pork shreds easily. 30 minutes before serving pork, prepare Rice-A-Roni according to package directions in a large skillet. Add okra, black eye peas, and tomatoes to skillet. Simmer on medium heat 5 minutes or until hot; stirring. Serve with pulled pork, cole slaw, and corn bread!
Coat grill rack with non-stick cooking spray. Preheat grill to medium heat. Thread chicken, plum, and vegetables on 8 metal or soaked wooden skewers, alternating chicken, plum, & vegetables. In small pot or microwave safe dish, add BBQ and plum sauce. Heat until hot; stir. Pour ½ cup sauce into small bowl for basting. Grill kabobs 3 to 5 minutes per side or until chicken is cooked thoroughly, turning occasionally and brushing frequently with sauce. Discard basting sauce, if any. Serve with remaining (non-basting) heated BBQ-plum sauce.
Combine beef, chopped onion, and garlic powder in large bowl; mixing lightly. Shape into 4 (½-inch-thick) patties. Place patties on medium heat grill; cook uncovered 11 to 13 minutes until internal temperature reaches 160 degrees, turning occasionally. Place burger on bottom of each bun; top with Thousand Island dressing, bacon, avocado, lettuce, onion, tomato, jalapeno, if desired. Close burger with top bun!
Steam Rice and set aside warm.
1. Blanch and refresh the Green Beans and Peas. Reserve.
2. Saute the Carrots, Celery, Onion, and Sweet Peppers until slightly soft. And the Garlic and Annatto Paste. Continue to saute for one minute or until the annatto Paste melts.
3. Add the Steamed Rice, Chicken Meat, Green Beans, Peas, and Sweet Corn. Incorporate some of the Chicken Stock and let cook for about two minutes. Rice should be moist but with no liquid remaining in the pan
4. Salt and pepper to taste.