If you are a carnivore like me, the very title of the book Ribs, Chops, Steaks & Wings might be enough to get this book off the shelf and in your hands. Because those four simple words conjure up delectible images. Juicy, dense and oh so smoky... at least they are to Serious Grill Dudes.

Now I may be a carnivore, but I am not a Serious Grill Dude. Which is why I feel that this book by Ray Lampe is just the sort of book I need to get my grill on. In case you did not know it, the author of this book is the very media savvy “Dr. BBQ”. He's a regular guest on the Food Network. He also has his own web site by the same name, judges cook-offs, serves as spokesman for the National Pork Board, and has written six cookbooks. Which I suppose makes him a Serious Grill Dude.

I am not ashamed to admit that this book's simple format and elementary style are perfect for this Aspiring Serious Grill Dude. There is a lot I don't know about cooking meat, espcially on the grill. So before I learn to trot I need to learn to walk (I almost said gallop but I could not find a single horse recipe in this book)...

I am trying to push myself in the baking department. I am even trying to do more desserts on Sippity Sup. I have certainly noticed that people like their virtual desserts quite a bit. However, it's no secret that I don't have much of a sweet tooth.

Which isn't to say I don't like sweets every now and again. Because I like this recipe for sugar cookies. I adapted it from Alton Brown. His version is rolled and cut out with cookie cutters. That’s the classic way to go.  But I don’t see the point of all that muss and fuss. Because the main reason cookie cutters were invented was to open the door to cookie decorating.  You know what cookie decorating leads to don't you? That's right way too much sugar, messy food dyes, sticky counters and neat little piles of cookies tied up in pink ribbons? I don’t think so. Not my style.

Because if I want a sugar cookie– I want it soon. So my extra buttery version gets made in advance. The dough is kept in the fridge or freezer ‘til the cookie monster strikes. Then in true slice and bake style I have hot sugar cookies in 9 minutes. Any time, any day…

I did up the salt content in this recipe because I think really good sugar cookies benefit from that bite of salt. I also rolled the edges in turbinado (raw) sugar. ‘Cuz even if I don’t like much decoration, a little bling never hurt no sugar cookie.