With 99 votes, Matt D's Honey Mustard Chicken Drumsticks have won your grilling hearts. I have to be honest, I didn't think Matt would win, but those drumsticks do look sweet, tangy and all around tempting. I do like the short list of ingredients - keeps it cheap and I think everyone will have the majority of them... Alley_bee notice the honey?! And I can't wait to see what you've got up your sleeves while making this one. I have a feeling there will be a creative explosion towards enhancing the flavours. I on the other hand, will follow it to a 'T' and I'll have you know that there is nothing wrong with that! But I do hope that all of you adventurous and experienced cooks have a go with this one. *P.S. This recipe calls for a 4 hour marinade - so try not to leave it to the last minute. Take a look at all of the results! <a href="http://polldaddy.com/poll/3254314/" mce_href="http://polldaddy.com/poll/3254314/">What Will June's CCC Be?</a><span style="font-size:9px;" mce_style="font-size:9px;"><a href="http://polldaddy.com/features-surveys/" mce_href="http://polldaddy.com/features-surveys/">survey software</a></span> ............................... How the Cooking Club Challenge works: Make this month's recipe: Matt Dunigan's Honey Mustard Chicken Drumsticks Create the recipe to a "T" or add your creative flair Email us (community@foodnetwork.ca) a picture (jpg format) and a short descriptive paragraph - 50 words - before month's end for your chance to win! Honey Mustard Chicken Drumsticks: Ingredients: 12 chicken drumsticks with the skin on 1/2 cup liquid honey 1/4 cup Dijon mustard 1 teaspoon mustard seeds 2 teaspoons chopped garlic Juice and zest of 1 lemon 2 tablespoons olive oil Salt and pepper to taste Oil for brushing Directions: In a medium bowl, whisk together all marinade ingredients. Reserve ¼ cup (60ml) for basting later. Rinse chicken and pat dry. Place rinsed chicken in a large sealable plastic bag. Pour the marinade over the chicken, seal the bag and toss to ensure the legs are evenly coated with the marinade. Marinate 4 hours in the refrigerator. Once chicken has marinated, prepare barbeque for indirect medium heat (350°F) (175°C) leaving one side on and one side off. Oil the grill to prevent sticking. Place chicken on the grill over the side with no heat (indirect medium heat). Turn chicken every 3-4 minutes, brushing with the reserved marinade. Cook for approximately 15-20 minutes or until...

And the winner is... Matt Dunigan's Hunan-Smoked Ribs! Wow, you guys are brave indeed. You're going to soak those chips and prep that rub and monitor the smoking pouch and take an all-together chance on everything? You may think I'm being dramatic, but smoking ribs is a challenge indeed! I've had different friends make them on several occasions, and virtually every time they've been too smoky, undercooked or just generally not right. AND, they were using smokers as opposed to a homemade smoking pouch... They were however pork back ribs as opposed to beef ribs, and one thing I know is that Matt Dunigan knows his grilling. I would just like to gently suggest that in this case, you follow the recipe to a T. Unless you're....er....a grilling pro? Maybe when you send in your photos you can take some shots of the smoking pouches in action? Would love to see everyone's technique. Good luck! Here's how the Foodtv.ca Cooking Club Challenge works: • Make the chosen monthly recipe: Matt Dunigan's Hunan-Smoked Ribs. • Feel free to follow it to a "T" or add your own creative flair. • Email me (blogATfoodtvDOTca) a picture (in .jpg format) and a short descriptive paragraph of no more than 50 words before May 31st, 2009, for your chance to win prizes. If you have a flickr account, you can post your results to the Foodtv.ca flickr group . • Do check out past Cooking Club Challenge results . Hunan Smoked Beef Ribs INGREDIENTS: • 2 Racks of Beef ribs 8 Bones each rack • 9 cups apple wood chips 6 cups soaked in cool water for 1 hour and drained. • 4 tsp Chinese five spice powder • 2 tbsp salt • 1 tbsp freshly ground black pepper • 1 tbsp lightly packed brown sugar • 2 tsp chili flakes • 2 cups Hoisin sauce • Juice of 3 oranges • 2 tbsp grated ginger • 1 1/2 tbsp chopped garlic • 1/4 cup dry sherry • 2 tbsp sesame seeds DIRECTIONS: 1. To make the rub, combine all rub ingredients in a small bowl and stir to combine evenly. Rub this mixture evenly all over the ribs using slight pressure of the hand as to tear the micro fibers of the meat. Place the rubbed ribs in a large re-sealable bag and place in the refrigerator to marinate overnight 2. The next day prepare the sauce by combining the Hoisin sauce in a medium bowl; add the grated ginger, garlic, orange juice, sherry and sesame seeds. 3. Strain the wood chips. Place 1 cup (250ml) of dry wood chips...