LAKESIDE, MONT. - One home economics class required at Knoch High School in the late 1980s, meant furthering one local teen's love for cooking.

He now owns a barbecue business.

John Knight grew up on his parent's farm in Saxonburg and said he started cooking shortly after he learned how to turn the stove on.

"I don't remember a time I didn't fiddle around a little bit," he said.

By high school, he was enrolled in Knoch's home economics class and teamed up with classmate Todd Leggengs, creating a powerful culinary duo.

"We knew we could crush everybody with the food," Knight said.

While Leggengs excelled at baking, Knight was superior at sautéing and roasting.

It was also during his high school years that Knight's family built a backyard barbecue pit to entertain friends and host parties.

He said his family has always been into meats. His grandfather owned Fort Pitt Meats on the North Side of Pittsburgh.

But Knight's stay in Pennsylvania came to an end and he has since moved back to his father's stomping grounds in Montana.

Nevertheless, his love for grilling became the catalyst, giving rise to Knight's Barbecue in 1997, where he serves as owner and grill master for the Montana-based company.

Winning several awards in the barbecue arena, Knight recently became a culinary consultant for Glacier National Park's various restaurants and eateries.

In all the years Knight has grilled up tasty sensations, he gives one bit of advice - buy locally and get to know your butchers.

"You're going to eat better and help your local economy," Knight said.

Knight's product line is "Mojo," which is inspired from the connection that barbecue and the Blues have.

He said he got the name from a Muddy Waters song that says, "I got my mojo workin.'" In Southern tradition, "mojo" means, "magic."

Try some of these recipes next time you set the coals on fire and get your mojo flowin'.

*Spicy brown mustard can be substituted for Mojo mustard.

1 pound unsalted butter4 teaspoons fresh parsley, chopped4 teaspoons Mojo mustard or 3 teaspoons Mojo rubAdd all ingredients together and blend thoroughly in a food processor or by hand.Place butter on parchment paper and roll into a tube. Wrap in plastic and refrigerate for later use.When ready to start grilling, add a slice of this compound butter to the top of the steak and allow it to melt and work its magic.

Try this dressing with steak or chicken breast salad.2 cups light olive oil12 teaspoons lime juice4 teaspoons red wine vinegar6 teaspoons Mojo mustardAdd all ingredients to a bowl and whisk vigorously.Makes about 1 pint.

Preheat oven to 350 degrees. Take a thick cut steak of choice and spread an even, thin layer of Mojo mustard on both sides. Press fresh ground, coarse black pepper into both sides.Heat an iron or non-stick skillet over medium high heat. When skillet is hot add 3 to 4 tablespoons of light olive oil. Add the steak to the pan and sear for 3 to 4 minutes per side.Remove skillet from the stove and place in the heated oven to finish. Pour pan juices over steaks to moisten and serve.

3 pork tenderloins (10 to 12 ounces each)Mojo rub to tasteRub tenderloins with Mojo rub and grill them over a medium fire for 12 to 15 minutes, rolling them every 3 to 4 minutes to ensure even cooking.Remove the tenderloins from the grill, allow them to stand for 5 minutes, then carve and serve.This can also be done with loin or chicken.Mojo products are available at www.knightsbbq.com or locally at Brew-Thru, 1357 Route 908, Natrona Heights.