Barbecue Recipes

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BEEF & PORK BARBECUE FISH $ SEAFOOD BARBECUE Asian Beef Kabobs. **************** 16 appetizers 4 main course 1 lb. beef top sirloin steak 6 green onions, cut into 1½-inch pieces 1/4 cup packed brown sugar 3 Tbsp. dry sherry 3 Tbsp. soy sauce 2 tsp. dark sesame oil 2 cloves garlic, crushed 1/2 tsp. ground ginger 16 bamboo skewers Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips. Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger. Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinade in refrigerator 20 minutes. Reserve remaining marinade. Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes. Remove beef from marinade and discard marinade. Alternately thread beef (weaving back and forth) and green onion onto skewers. Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once. Brush kabobs with reserved marinade during last 2 minutes. Can be served as appetizers or with rice as a main dish. Kabobs can be grilled over medium coals instead of broiling if desired. Baddest Ribs In Town. ***************** 1 cup vinegar 2 cups water 1/2 cup sugar 4 tbls prepared mustard 2 tsp pepper 2 tbls salt 1 tsp cayenne pepper 2 lg lemons, cut in thick slices 2 medium onions, cut in thick slices 1 cup butter 2 cups ketchup 1/2 cup worcestershire sauce 16 lbs spareribs Prepare sauce by combining all ingredients except ribs, ketchup, and worcestershire sauce in a large saucepan. Simmer 20 minutes. Add ketchup and worcestershire sauce and bring to a boil.Slice spareribs into individual ribs. In large pot, parboil ribs in water with 2 cups barbeque sauce for 25-30 minutes. Arrange drained ribs on roasting pan meat side up, pour remaining sauce over ribs and cover with aluminum foil. Bake at 180 degress for 7-9 hours. Uncover and bake 1 1/2 hours. BALSAMIC MARINATED STEAK AND ASPARAGUS. *********************************** 4 beef round (sirloin) tip side steaks, cut 1 inch thick 1 lb. fresh asparagus 1/2 tsp. salt 1/8 tsp. pepper Marinade: 2/3 c. prepared balsamic vinaigrette 2 tbls. Dijon mustard Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook.) During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper. BBQ BEEF CHUCK STEAK. ***************** 1 beef chuck 7-bone steak, (2 pounds) Marinade: 1 c. finely chopped onion 1 c. ketchup 1/3 c. packed brown sugar 1/3 c. red wine vinegar 1 tbls. Worcestershire sauce 1/4 tsp. crushed red pepper Combine marinade ingredients in medium bowl. Place beef steak and 1 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency, stirring occasionally. Cut steak into serving-size pieces. Serve with sauce. Makes 4 servings. Bangers. **** ½ lb Lean ground pork ½ lb Lean ground veal 6 oz ground Pork fat 3 slices crumbled white bread w/ crust 1 tsp Salt ¼ tsp Black pepper ¼ tsp Cayenne pepper 1/8 tsp Mixed grated nutmeg 1/8 tsp Mace ¼ tsp Minced fresh thyme or 1/8 tsp Dried thyme ¼ tsp Minced fresh marjoram or 1/8 tsp Dried marjoram 2 tsp Minced fresh sage or 1 tsp Dried sage 1 tsp Loosely packed finely grated lemon peel 1 lg Egg Prepared Hog Casings Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen (raw, poached, or braised) for 3 months. BARBECUED CHUCK ROAST. ****************** 3 pounds chuck roast 1-1/2 teaspoons unseasoned meat tenderizer Marinade: 1/2 cup vegetable oil 1/2 cup soy sauce 1 medium onion, thinly sliced 2 cloves garlic, minced 2 tablespoons grated fresh ginger< 1 teaspoon freshly ground pepper 1 teaspoon dry mustard 1/4 cup red wine vinegar 4 slices canned pineapple, drained Preheat the barbecue. Moisten meat with water on both sides. Using a fork, pierce deeply, especially outer layers of meat. Sprinkle with meat tenderizer. In a small bowl combine oil, soy sauce, onion, garlic, ginger, pepper, mustard and vinegar. Pour over the meat. Allow to marinate at room temperature for at least 1 hour. Remove the meat from the marinade and place over barbecue coals that have been banked on either side of barbecue If your grill does not have a lid, fashion a dome of foil and place it over the meat. Cook over medium coals, covered, for 1 hour or until meat is done to your liking. Heat the pineapple rings on the grill. Remove the meat from barbecue. Serve it on a carving board if you have one if not serve on slice and serve on platter and garnish with sliced pineapple and onion rings. Barbecued Meatloaf. *************** 1 & 1/2 pound lean ground beef 1/2 pound ground pork 1 cup chopped onion, med fine 1/2 cup chopped bell pepper, med fine 2 thick slices of dry toasted bread, crumbled 1 large fresh egg, beaten 3/4 cup of any good spicy barbecue sauce 3 T. worcestershire sauce 1 & 1/2 T. minced garlic 1 T. chili powder (or to taste) Salt & pepper (to taste) 1 cooked smoked sausage, (Andouille), about 8 inches. Mix all of the ingredients is a bowl except the sausage. Turn out the mixture on waxed paper and then flatten the mixture enough to place the sausage down the center. Wrap the mixture around the sausage and shape to form a loaf with the sausage in the center. Place in a loaf pan and and make a grove in the top and pour in some additional BBQ sauce .Place on a hot covered barbecue for about an hour. You know it is done if it begins to pull from the pan. All to cool for about 15-20 minutes, slice, and turn out onto a serving platter. You can add more sauce on top of sliced meat if you like. This can also be baked in a 350 degree oven, but the barbecue smoke makes it more delicious in my opinion. BARBECUED PORK SANDWICHES. ********************** 2 pound boneless pork butt roast Salt and pepper to taste 1 tablespoon canola or other cooking oil Water, approximately 1 cup 2 tablespoons butter 1/4 cup chopped onions 1 can (8 ounces) tomato sauce (I use unsalted) 1 cup ketchup 3 tablespoons Worcestershire sauce 3 tablespoons cider vinegar 1 tablespoon brown sugar 1/2 teaspoon yellow prepared mustard 1/8 teaspoon ground cinnamon 8 soft hamburger buns Preheat oven to 350° F. Remove some, but not all, of the visible fat from the roast. Season all over with salt and pepper. Heat the oil in an ovenproof pan over medium-high heat. Add the pork and brown on all sides. Add as much water as is needed to fill the bottom of the pan by about 1/4-inch. Cover tightly and place in oven until pork is very tender, about 2 hours and 15 minutes. (The pork may be roasted 1 or 2 days ahead and kept covered in the refrigerator until needed.) Let pork rest about 15 minutes, then cut into small chunks. Remove the fat from the pan, reserving the cooking liquid. You should have about 1/2 cup broth. Place pan over medium heat. Melt the butter, then add the onions and sauté until softened. Add the remaining ingredients except the buns. Add the pork and stir well to combine. Reduce heat to low; cover and simmer about 30 minutes. Taste for seasoning. Serve hot in hamburger buns. Barbecued Rib Eye Steaks With Green Chili Sauce and Guacamole. **************************** 4 to 6 thick cut rib eye steaks Olive oil Salt and pepper Green Chili sauce Guacamole Rub the steaks with the olive oil, salt and pepper. Barbecue to your preference. Remove to a serving platter and slather with the Green Chili sauce. Top with dollops of freshly made guacamole. Barbecued Maple Spare Ribs. *********************** 2 pounds of pork spare ribs 5 tablespoons maple syrup 1 teaspoon salt 1 teaspoon sugar 3 tablespoons soy sauce 1 teaspoon dry sherry 1 garlic clove, minced Chop the spare ribs into 2 inch pieces and place in a mixing bowl. Mix all the ingredients well and pour over the ribs. Marinate overnight. Broil or grill for 30 minutes. Absolutely one of my favorite Chinese rib recipes BARBECUED T-BONE STEAKS. ******************** 2 Beef T-bone steaks, 1 1/2" thick (about 3 pounds) 1 Clove garlic, cut in half 2 ts Black peppercorns, crushed 1/4 c Margarine or butter, softened 1 tb Dijon mustard 1/2 ts Worcestershire sauce 1/4 ts Lime juice Salt and pepper to taste Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on beef. Press peppercorns into beef. Mix together the margarine, mustard, worcestershire sauce, and lime juice; put aside. Heat coals or gas grills. Apply sauce; cover and grill beef 4 to 5 inches from medium heat 16 to 18 minutes for medium doneness. Turn steaks and apply sauce again; cook till desired doneness. Sprinkle with salt and pepper. Place beef on warm platter. Serve with reserved barbecue sauce. Makes 4 servings. Barbecued Spare Ribs. ***************** 3 T. soy sauce 2 T. sherry 4 T. cranberry jelly 3 T. molasses 1/4 tsp. garlic powder 1/4 tsp. allspice 1 T sugar 1/2 tsp. red food coloring 2 to 3 lbs. spareribe(1 complete rack) Mix all of the above together. Bake 350F. degree oven for 50 minutes. Turn heat to 450F. degrees and bake 5 to 15 minutes longer. Baste and turn frequently. Beef & Pineapple Kabobs. ******************** 1 lb. boneless beef top sirloin steak, about 1-inch thick 1 small onion, finely chopped 1/2 cup bottled teriyaki sauce 16 pieces (1x1 inch) fresh pineapple 1 can (8 oz.) water chestnuts, drained Cut beef steak into 1/4-inch thick strips. Combine onion and teriyaki sauce. Place beef strips in small bowl; add marinade, stirring to coat. Alternately thread beef strips (weaving back and forth), pineapple cubes and water chestnuts on bamboo or thin metal skewers. Place kabobs on grid over medium coals. Grill 4 minutes, turning once. BEEF FILLETS WITH SUNDRIED TOMATO TEPANADE. ********************* 1/2 C. sun-dries tomatoes (not oil-packed) 1/4 C. chopped fresh basil or Italian flat-leaf parsley 1 lg. clove garlic, coarsely chopped 1 T.capers, drained 1 tsp. coarse-grain mustard 2 tsp. anchovy paste (optional) 1 T. extra-virgin olive oil 1 tsp. Worcestershire sauce 1/4 tsp. Tabasco sauce, or to taste Salt and freshly ground black pepper, to taste 4 sm. filet mignon, about 4 oz. each, trimmed of fat Place tomatoes in a small bowl and pour boiling water over to cover. Let stand until soft, about 5 minutes. Drain well, reserving liquid, and place in blender. Add basil or parsley, garlic, capers, mustard, anchovy paste, olive oil and Worcestershire and Tabasco sauces. Process until fairly smooth, adding reserved tomato liquid as needed to make a thick paste. Season with salt and pepper to taste. Set aside. Fire up the grill or broiler. Season the fillets on both sides with salt and pepper to taste. Grill 2 or 3 minutes per side for medium-rare. Transfer to serving plates and spoon a little of the tomato mixture on the top. Serve at once. BEEF STEAK AL FORNO. **************** 4 beef shoulder top blade (flat iron) steaks,2 teaspoons chopped fresh thyme 2 large cloves garlic, minced 1/2 tsp. pepper 2 tbls. shredded Parmesan cheese Salt Combine thyme, garlic and pepper; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with cheese. Season with salt, as desired. Makes 4 servings. Beef with Chimichurri Sauce and Onion/Pepper Salad. ************************* 6 to 8 soft flatbreads (Beef and Marinade) 3 cloves garlic, peeled 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon olive oil a dash or two of hot pepper sauce 1 tablespoon red wine vinegar 1 to 1 1/2 pounds flank steak The Sauce 3 cloves garlic, peeled 1 1/2 cups chopped parsley (1 large bunch, about 5 ounces) 2 tablespoons (1 ounce) red wine vinegar 1 teaspoon salt 1 teaspoon ground black pepper 4 tablespoons (1 3/4 ounces) olive oil 1 teaspoon hot pepper flakes or half of a small hot pepper (such as jalapeño), seeded The Salad 2 medium red or sweet onions (10 to 12 ounces), peeled 2 medium red peppers (10 to 12 ounces) 1/4 to 1/2 teaspoon salt 2 cloves garlic, peeled and crushed 1 tablespoon red wine vinegar 1 tablespoon olive oil Beef and Marinade Crush the garlic cloves, then mix them with the remaining marinade ingredients. Rub both sides of the meat with the marinade (which will be more like a paste), then place it in a plastic bag or shallow bowl with a cover. Keep it refrigerated until ready to grill, up to 24 hours. The Sauce Crush or mince the garlic. Clean the parsley, removing the tough stem ends. Chop the parsley medium-fine, then mix it with the remaining ingredients. A food processor works well here; place the parsley leaves (and small stems) in the bowl of your food processor, add the remaining ingredients EXCEPT the oil, and pulse a few times, till the mixture is coarsely combined (don't let it get smooth). Stir in the oil, and keep the sauce refrigerated until you're ready to use it; it can be prepared 1 to 2 days ahead of time. The Salad Slice the onion and pepper thinly, and stir in the remaining ingredients. Let the salad sit for several hours (or overnight) in the refrigerator; it'll soften nicely, and the flavors will meld. Serving: Grill the steak to the degree of doneness you like. Let it rest for 5 minutes off the grill, to help it retain its juices. Slice it thinly across the grain. Spread some chimichurri sauce on the warmed bread, add thin slices of meat, then top with the peppers and onions. Roll up, if desired. Yield: 8 sandwiches. Beef Tenderloin with Blackberry Port Wine Sauce. *********************** 4 beef tenderloin steaks, 4-6 ounces each, 1-inch thick 1 large shallot or small onion, finely diced 1 cup fresh or frozen blackberries, divided 2 cups port wine 1 tsp. sugar 2 cups beef stock 1 Tbsp. butter, softened In a saucepan bring diced shallot, 3/4-cup blackberries, wine and sugar to a boil. Boil gently to reduce wine to 1/2-cup. Strain and set liquid aside. Boil beef stock in a separate pan to reduce by half. This will take approximately 15 minutes. Grill steaks or pan broil in skillet 6 minutes per side. Whisk blackberry and port wine reduction into reduced beef stock. If sauce is too thin, dissolve 1 tsp. cornstarch in water, then stir into sauce and bring to a boil. Whisk in 1 Tbsp. softened butter. Serve steaks with sauce and garnish with remaining blackberries. Beer Baby Back Ribs. **************** Marinade 1 16-oz. bottle Imperial Stout or Porter beer 2 oranges, sliced 2 shallots, sliced 6 stalks lemongrass, chopped 2 two-inch pieces ginger, peeled and grated 1/2 cup vegetable oil 1/4 cup olive oil 1/2 tsp salt 1/2 tsp pepper Barbeque Sauce 2 Tbls butter 1 onion, chopped 1/4 cup Stout or Porter beer 4 cups ketchup 2 Tbls lemon juice 2 Tbls orange juice 1/4 cup cider vinegar 1/3 cup brown sugar 1/2 cup Worcestershire Sauce 2 chipotle chiles, chopped 1/2 cup water Combine beer, orange slices, shallots, lemongrass, ginger, vegetable oil and olive oil in large glass bowl. Place baby back ribs in large, shallow dish; pour Marinade on ribs and turn to coat all sides. Cover with plastic wrap and marinate in refrigerator at least 6 hours, or overnight. Preheat oven to 225° F. Drain marinade; place ribs on baking sheet. Sprinkle with salt and pepper. Place in oven and bake for 2 hours. While ribs are cooking, prepare barbeque sauce by melting butter in medium saucepan over medium-high heat. Place onion in pan and sauté 2 minutes. Add beer; warm and stir. Stir in ketchup, lemon juice, orange juice, cider vinegar, brown sugar, Worcestershire sauce, chilies and water. Simmer 15 minutes. Prepare gas or charcoal grill. Brush ribs with barbeque sauce; place on grill. Grill 6 minutes on each side, turning once, basting, until browned. Beer-Marinated London Broil. ************************ (Measure the beer after its foam has subsided. Substitute apple cider for beer, if desired.) 1 (2 to 2 1/4 pounds) top round London broil, cut 1 1/2-inches thick 1 cup beer 2 tbsp. brown sugar 1 tbsp. Worcestershire sauce 2 tsp. chili powder 1 clove garlic, minced Trim any fat from London broil. Place London broil in a plastic bag that’s set in a bowl, or place in a glass or plastic dish. For the marinade, in a small bowl, combine remaining ingredients. Add marinade; close bag securely or cover dish with plastic wrap. Marinate in the refrigerator for eight to 24 hours, turning occasionally. Prepare medium charcoal fire or preheat gas grill to medium. Remove from marinade. Discard marinade. Grill, on a lightly greased rack, 20 to 25 minutes for medium doneness or as desired, turning meat over halfway through grilling time. Let stand 10 minutes before slicing into thin slices. Serves eight. Black Jack Burgers. *************** 1 lb. lean ground beef, formed into 4 patties 6 tsp. Cajun seasoning mix 4 slices Monterey jack cheese 4 sesame seed buns, split 8 tomato slices 8 thin red onion slices 1 Tbsp. vinaigrette dressing 4 slices Monterey jack cheese 4 sesame seed buns, split In a bowl mix mayonnaise and Creole mustard thoroughly. Cover and refrigerate. In separate bowl toss tomatoes and onions in vinaigrette dressing to coat. Cover and reserve. Season each beef patty on both sides with 1-1/2 tsp. Cajun seasoning mixture. Grill to 160°F internal temperature. Top with 1 slice cheese and melt under broiler. spread 1 Tbsp. Creole mayonnaise on each side of bun. Place 2 slices of tomato and onion on bottom half of each bun. Top with grilled burger and top of bun. BOURBON AND BROWN SUGAR FLANK STEAK. ******************************** 1/4 cup dark brown sugar 1/4 cup minced green onion 1/4 cup bourbon 1/4 cup soy sauce 1/4 cup Dijon mustard 1/2 teaspoon freshly ground black pepper 1/4 teaspoon Worcestershire sauce 1 (2 pound) flank steak cooking spray 1/2 teaspoon corn starch Combine the sugar, onion, bourbon, mustard. black pepper, Worcestershire sauce and soy sauce and place in a bowl. Add the steak and marinate overnight turning a few times. Remove the steak from the marinade and prepare to grill. Reserve the marinade. Grill the steak for 5 minutes per side. Slice and place on a platter. In a saucepan add in the reserved marinade and cornstarch and bring to a boil. Cook 1 minute stirring until thickened. Drizzle over the sliced steak. Bourbon Steak. ********** 1 1/2 Lbs. steak 1 tsp. granulated sugar 1/4 cup bourbon 2 Tbls. soy sauce 2 Tbls. water 1 clove garlic - crushed Mix all ingredients together and place in Ziplock bag to marinate 4 hours or over night. Grill steak to desired doneness. NOTES : This recipe is good with any cut of steak you'd like Cabernet Beef Jubilee. ****************** 4 top blade steaks, 5 oz. each 1/4 cup balsamic vinegar 1 cup Cabernet Sauvignon wine 1/2 cup sugar 1/2 tsp. mustard seed 2 strips lemon zest 2 sticks cinnamon 1 cup dark sweet cherries (fresh, frozen or canned) Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes. Pour 3/4-cup of the sauce mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours. Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade. Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once. While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat. Serve steaks with sauce. Calypso Steak. ********** 4 Steaks - (Filets) Marinade 1/2 medium onion, cut into quarters 1/4 cup honey 1/4 cup fresh lime juice 1/4 cup soy sauce 10 to 20 quarter size slices peeled fresh ginger (cut from 1 inch wide and 1-1/2 to 3 inches long piece) 1 to 2 jalepeno peppers, stems removed, cut in half (I used 3 large) 3 cloves garlic, peeled 1/2 tsp. ground allspice 1/2 tsp. ground paprika 1/2 tsp. dried thyme leaves Place marinade ingredients into blender or food processor, process until blended. Place steaks and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 20 minutes to 2 hours, turning once. Remove steaks from marinade; reserve marinade. Place steaks on grill, and grill them according to the steak grilling guide for medium doneness. Meanwhile in small saucepan, bring reserved marinade to a rolling boil over high heat. Boil 2 minutes; strain and set aside for sauce. Serve grilled steaks with sauce Citrus-Ginger Beef Teriyaki. ************************ 4 boneless beef chuck top blade steaks, cut 3/4-inch thick 1/2 cup water toasted sesame seeds or diagonally sliced green onions 1/2 cup prepared teriyaki marinade and sauce 1/3 cup orange marmalade 2 Tbsp. creamy peanut butter 3 large cloves garlic, crushed 1 Tbsp. finely chopped fresh ginger 2 tsp. dark sesame oil In small saucepan, combine marinade ingredients. Heat over medium heat until slightly melted. Place beef steaks and 1/3-cup of marinade in sealable plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes; turn once. Set aside remaining marinade. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 16-20 minutes for medium doneness; turn occasionally. Meanwhile to make sauce, add water to reserved marinade in pan. Bring to a boil; reduce heat to low. Simmer, uncovered, 12-15 minutes or until slightly thickened; stir occasionally. Serve steaks with sauce. Sprinkle with sesame seeds, if desired. Cowboy Hamburgers. ************** 1 lb. ground beef 2-4 cloves garlic, minced 5-6 shakes Worcestershire sauce 1/2 tsp. Cajun seasoning (like Tony Chachere's) 1/2 tsp. salt 1/2 tsp. pepper 1/4 cup hot or hearty barbecue sauce In medium bowl, combine all ingredients mixing lightly but thoroughly. Shape into 4 patties. Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no longer pink, and internal temperature reaches 160°F, turning once DRUNK AND DIRTY TENDERLOIN KEBOBS. **************** 4 cup Kikoman's Soy Sauce 2 cup Jim Beam Bourbon 1 cup L&P Worcestershire Sauce ½ cup Dark Brown Sugar 2 teaspoons Ground Ginger ¼ cup Fresh Garlic, minced 8 pounds Tenderloin Tips, cut ½ x ½" Combine the first six ingredients in a mixing. Stir until the brown sugar is incorporated. Pour marinate over Tenderloin and marinate for a minimum 4 hours, maximum of 12 hours only. For the Grill or Smoker* As needed Olive Oil 1 cups Salad Oil 1 cup Water For skewers Carrots Lightly Blanched New Potatoes Lightly Blanched Red Onion Red Peppers Cherry Tomatoes Drain Marinade reserving half for basting liquid. Place liquid in saute skillet with salad oil and water. Bring to a boil over high heat and reduce to a simmer. Leave on low heat for basting sauce. Heat another saute skillet with hot olive oil. Sear the tenderloin pieces on all sides leaving the meat rare. Skewer meat with vegetables and place in smoker for 20 minutes, or Grill over inderect heat for 12 minutes to a nice Medium Rare.Baste and season with Cajun Seasoning during cooking process. Serve over Wild Rice immediately. FAVORITE PORK CHOPS. ******************** 4 pork chops, about 3/4-inch thick 3/4 cup Italian dressing * 1 teaspoon Worcestershire sauce Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, dicarding marinade, and grill over a medium-hot fire, turning once, until just done, about 12 to 16 minutes total cooking time. FIESTA STEAK. *********** 1 boneless beef tenderloin 1/2 c. salsa 1 clove garlic, minced 1 tsp. oregano 2 tbls. lime juice 1/4 tsp. cumin Combine all but beef. Place beef in plastic bag and add salsa marinade. Close bag securely and marinate in refrigerator overnight, turning at least once. Remove meat from marinade and grill, brushing occasionally with reserved marinade. Cut into thin slices. GARY SOLOMON'S BARBECUED RIBS. ************************** 1 can (15 oz.) Tomato Sauce 1/2 cup Worcestershire sauce 1/2 cup bottled steak sauce 1 to 2 tbsp. hickory-flavored liquid smoke 1 1/2 tsp. Onion Powder 1 1/2 tsp. Garlic Powder 1 1/2 tsp. Chili Powder 1 1/2 tsp. Ground Black Pepper 2 tbsp. butter or margarine Bottled hot pepper sauce (optional) 4 lbs. Loin Back Ribs 1. In a medium saucepan, combine tomato sauce, Worcestershire sauce, steak sauce, liquid smoke, onion powder, garlic powder, chili powder, and pepper. Bring to a boil. Add butter and hot pepper sauce, if desired; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Reserve 1-cup sauce for ribs. Cover and chill remaining sauce for another use. 2. Meanwhile, preheat grill. Cut ribs into serving-size pieces. Season with salt and pepper. Prepare grill for indirect grilling. Grill ribs, covered, bone side down over medium heat for 1 1/4 to 1 1/2 hours or until ribs are tender and no longer pink, turning and brushing with reserved sauce during the last 10 minutes of grilling. Ginger-Orange Barbecued Beef Back Ribs. *********************************** 6 lbs. beef back ribs 1 cup orange juice 1/3 cup lemon juice 1/3 cup honey 2 Tbsp. soy sauce 1 Tbsp. fresh ginger, peeled and grated 1 Tbsp. garlic, peeled and minced 2 tsp. lemon zest, grated 1 tsp. salt hot chili oil to taste Trim excess fat from back ribs. Combine all other ingredients. Mix well and pour over ribs. Cover and marinate in refrigerator overnight but no longer than 24 hours. Preheat oven to 425°F. Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a rack over a pan of hot water in oven. Roast 1 hour, turning once halfway through the cooking until browned and crisp. Reduce marinade to a glaze-like consistency (about 1-1/2 cups). Reduce oven heat to 375°F. Brush ribs with glaze, roast 15 minutes, turn, brush with glaze and roast 15 minutes more. GLAZED COUNTRY RIBS. **************** 3/4 cup pineapple juice 1/2 cup vegetable oil 1/2 cup white wine 1/4 cup packed brown sugar 1 tablespoon Worcestershire sauce 6 cloves garlic, minced 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried rosemary 3 pounds country style pork ribs In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, brown sugar, Worcestershire sauce,garlic,salt,black pepper and rosemary.Place ribs in a large, shallow dish, and pierce several times with a fork.Pour 1/2 the marinade over ribs,reserving remainder. Cover and marinate in the refrigerator 8 hours, or overnight, turning once. Preheat an outdoor grill for medium, indirect heat and lightly oil grate. Place ribs on the prepared grill. Cook 10 minutes per side,basting often with remaning marinade. Continue cooking 20 minutes or to desired doneness, turning occasionally. GORGONZOLA STEAK SALAD. ******************* 1 Flank Steak Italian Dressing 2 packages cleaned mixed salad greens Marinate steak overnight. Grill to perfection. Let rest 10 minutes. Slice on diagonal. Place on top of salad greens. Crumble Gorgonzola cheese on top of salad. Add additional dressing if necessary. GRILLED BEEF POTATO SALAD. ********************** 1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds) 2 lbs. medium unpeeled potatoes (about 2-1/2-inch diameter), such as yellow flesh or round reds 2 tsp. ground cumin Salt and pepper 1/2 c. chopped fresh cilantro 3/4 c. prepared white wine vinaigrette 2 cans (15 ounces each) black beans, rinsed, drained Cut potatoes crosswise in half; place in microwave-safe dish with 1 cup water. Cover and microwave on HIGH 10 to 14 minutes or until almost tender, rearranging once. Immediately rinse under cold running water; drain well. Meanwhile combine cumin and salt and pepper; press evenly onto beef steak. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. Remove; let stand 5 minutes. About 5 minutes before steak is done, brush potatoes with some of the vinaigrette. Place on grid around steak. Grill 5 to 7 minutes or until golden brown, turning occasionally. Carve steak into thin slices. Combine beef, potatoes, beans, cilantro and remaining vinaigrette in large bowl; toss gently. Serve immediately. Grilled Chinese-Style Ribs. *********************** 2 slabs pork spareribs 1½ cloves garlic, minced 2 Tablespoons hoisin sauce 2 Tablespoons soy sauce 1½ Tablespoons rice wine vinegar 2 Teaspoons grated fresh ginger ¼ Teaspoon turmeric ¼ Teaspoon paprika 3 Tablespoons sugar ¼ cup ketchup Cut spareribs into individual ribs. Place ribs on a rack that has been set inside of a roasting pan with ½ inch water under the rack. Cover with foil, bake 1½ hours Meanwhile, mix together the remaining ingredients to make the sauce. When ribs are removed from the oven, brush them with the sauce and grill until nicely browned, basting frequently with the extra sauce. Grilled Jalapeno Cheeseburgers. *************************** Servings: Serves 4 1 lb. lean ground beef 2 tsp. fresh jalapeno pepper, seeded and chopped 1-1/2 tsp. chili powder 1/4 cup shredded Monterey Jack cheese 4 thin tomato slices 4 hamburger buns, split, toasted In medium bowl, combine ground beef, jalapeno pepper and chili powder, mixing lightly but thoroughly. Shape beef mixture into four 1/2-inch thick patties. Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160°F. Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp. cheese. Place one slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve. Grilled Lamb Chops with Fresh Nectarine Sauce. ****************** 8 lamb loin chops, cut 1-inch thick 3 ripe nectarines, pitted and sliced 1/2 cup dry white wine or white grape juice 2 to 3 tsp. sugar 2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves 1 Tbsp. water 2 tsp. cornstarch Combine nectarines and next 3 ingredients in a saucepan. Bring to boiling: reduce heat. Cover and simmer for 3 minutes. Mix water and cornstarch; stir into nectarine mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over grilled chops. Makes 4 servings. Grilled Lamb Chops with Mint and Lemon. **************** 4 lamb chops fresh mint leaves to garnish Marinade: rind and juice of 1/2 lemon 1 garlic clove, minced 1 scallion, chopped 1 tsp. fresh mint, chopped 2 tbls. olive oil salt and black pepper Mix all the marinade ingredients in a small bowl. Place the lamb in the marinade and refrigerate overnight or for several hours. Drain the marinade and cook on a medium hot grill for about 8 minutes per side. Turn only once. Garnish with fresh mint leaves. Serve with steaming white rice. Grilled Lemon Herb Pork Chops. ************************** 1/4 cup lemon juice 2 tablespoons vegetable oil 4 cloves garlic, minced 1 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon pepper 6 (4 ounce) boneless pork loin chops Directions 1 In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal,and refrigerate 2 hours or overnight. Turn bag frequentlyto distribute marinade. 2 Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. 3 Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done. GRILLED PORK LOIN. ************** 3-4-Pound Boneless Pork Loin 1 Can (12 ounces) Beer (not "light") 2 Tablespoons Vegetable Oil 1 Cup Corn Syrup 1 Cup Chopped Onions 1/3 Cup Prepared Mustard 4 Cloves garlic, minced 2 Teaspoons cayenne pepper (add more or less, to taste) Place pork loin in a shallow glass dish. To make marinade, stir together the beer, oil, corn syrup, chopped onions, mustard, minced garlic and cayenne pepper. Pour over pork, cover, and refrigerate overnight, turning occasionally. Remove pork from marinade, and place pork over a drip pan on the grill. Grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155 degrees F., about 1-1 ½ hours. Let pork rest 10 minutes before slicing to serve, allowing the temperature to rise to 160 degrees F. Grilled Pork Tenderloin. ******************** 1/2 cup soy sauce 1/2 cup dry sherry 2 cloves garlic 1 tbls dry mustard 1 tsp ginger 1 tsp thyme 1 pork tenderloin Combine marinade ingredients. Place pork in large zip-lock bag. Add marinade. Marinade overnight in refrigerator, shifting pork occasionally ro redistribute marinade. Grill 45-60 minutes basting occasionally. Grilled Spice Crusted Steak. ************************ Herbed Lemon Butter ½ stick butter, softened 1 Tbsp chopped fresh parsley 1 Tbsp fresh lemon juice ¼ tsp granulated garlic ¼ cup ground black pepper 1½ tsp ground white pepper ½ tsp red pepper flakes 1 tsp ground coriander ¼ cup Sugar 1 Tbsp salt 1 tsp granulated garlic 4 sirloin or tenderloin steaks, or 1 flank steak In a small bowl, mix the softened butter, parsley, lemon juice and garlic. Roll in plastic wrap into a log shape. Refrigerate until firm. In a small bowl mix together the black pepper, white pepper, red pepper flakes, coriander, sugar, salt and granulated garlic. Rub this spice mixture onto both sides of each steak. Shake off excess rub. Place steaks on hot grill and cook for 2 minutes. Turn and cook for an additional 2 minutes. Transfer steak to a cooler section of the grill and continue to cook until desired doneness. Serve each steak with a slice of Herbed Lemon Butter. Ham Slices on the Grill. ******************** 1 cup packed brown sugar 1/4 cup lemon juice 1/3 cup prepared horseradish 2 slices ham Directions 1 Preheat an outdoor grill for high heat and lightly oil grate. 2 In a small bowl, mix brown sugar, lemon juice and prepared horseradish. 3 Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm. 4 Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness. Jalapeno Stuffed Steaks. ******************** Note: Any type of fresh chile or combination of chiles can be substituted for the jalapenos in this recipe. Prepare the stuffing the day before and refrigerate. One hour before cooking, slice the steaks and fill with the chile mixture. Allow the meat to come to room temperature before grilling. 10 jalapeno chiles, stems and seeds removed, chopped 1 medium onion, chopped 4 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup grated Monterey Jack cheese 2 pounds trimmed fillets of beef, cut into 4 thick steaks Freshly ground black pepper Saute the chiles, onion, and garlic in the oil until soft but still a little crisp. Remove, cool, and mix in the cheese. Slice into the steaks from the edge, creating a "pocket" for the stuffing. Stuff with the jalapeno mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper. Grill over hot charcoal to desired doneness. Jumping Jack Jalapeno Burgers. ************************** 1 lb. ground beef 1 small onion, diced (4 Tbsp.) 1 Tbsp. heavy cream 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. pepper 4 tsp. salsa 4 tsp. jalapeno peppers (canned) chopped 1/2 cup shredded Monterrey Jack cheese Mix together ground beef, diced onion, cream, garlic, salt and pepper. Form into 8 thin patties. Top each of 4 patties with 1 tsp. Salsa Picante, 1 tsp. chopped jalapenos and 2 Tbsp. shredded cheese. Top with remaining 4 patties. Press edges to seal in toppings. Grill over medium coals for 12 minutes, turning once after 7 minutes. Serve on your favorite bun with extra Salsa if desired. Lamb Kabobs. ******** 12 oz. boneless American lamb, leg or shoulder 1/4 cup olive oil 1/4 cup red wine vinegar 2 Tbsp. fresh lemon juice 2 Tbsp. water I clove garlic, minced I tsp. dried oregano leaves 1/4 tsp. ground pepper 1 small yellow squash or zucchini, cut into 1/4 inch slices 1 red bell pepper, cut into squares In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper. Cut lamb into 1" pieces and toss with oil mixture. Cover and refrigerate 4-8 hours, stirring occasionally. Thread lamb, squash and bell pepper onto 4 skewers. Grill kabobs 4-5" from heat, 5 minutes per side or to desired doneness. If desired, broil chops 4 inches from heat using the same timing. Long Cooked Pork Shoulder. ********************** 1 pork shoulder roast, about 4 pounds Salt and pepper Red pepper flakes Fresh sage leaves Have your butcher trim the excess fat and tie the pork shoulder. The night before, season the meat generously with salt and pepper, red pepper flakes, and coarsely chopped sage to taste and refrigerate. The next day, bring the pork to room temperature and roast in a heavy earthenware-baking dish at 400°F for about 2 hours and 20 minutes. Half an hour before the roast is done, baste it with the rendered fat. Allow to rest 20 minutes before carving. If you prefer, you can roast the shoulder in advance and warm the sliced meat on the grill. Lucky Burgers. ********** 1 lb. extra lean ground beef, formed into 4 patties 8 slices rye bread 4 lettuce leaves 4 slices sharp cheddar cheese green apple slices, sauteed red apple slices, sauteed 12 sliced almonds, toasted 1/2 cup hot-sweet mustard 1 Tbsp. prepared horseradish Grill or pan fry ground beef patties until no longer pink and the juices run clear. Combine mustard and horseradish to make spread. Toast bread slices. Spread 2 tsp. of spread on four bread slices. Top with a lettuce leaf, a beef patty, a slice of cheese, 3/4-ounce red and 3/4-ounce green apple slices and 2 tsp. almonds. Top with remaining slices of toast MARINATED FLANK STEAK. ******************** 1/2 cup olive oil 1/4 cup soy sauce 1/4 cup red wine vinegar 2 tablespoons lemon juice 1 1/2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 cloves garlic, minced 1/2 teaspoon ground black pepper 1 1/2 pounds flank steak In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours. Preheat grill for medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.	CHICKEN BARBECUE Barbecued Orange Chicken. *********************** 2 1/2 pounds chicken parts BBQ Sauce: 1/4 cup vegetable oil 1/4 cup frozen orange juice concentrate 1/2 cup white wine vinegar 1/4 cup tomato paste 1 orange zest, removed with grater, orange slices reserved for salad Salad: 1 large, ripe tomato 1 orange, sectioned (without rind, see above) 2 scallions, chopped 1 tablespoon vegetable oil 1 tablespoon white wine vinegar 1/8 teaspoon salt 1/8 teaspoon pepper Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin-side-down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side. Barbecued Orange Chicken. ********************* 2 1/2 pounds chicken parts 1/4 cup vegetable oil 1/4 cup frozen orange juice concentrate 1/2 cup white wine vinegar 1/4 cup tomato paste 1 orange, zest grated, slices reserved Tomato-Orange Salad; recipe follows In medium bowl, mix together vegetable oil, orange juice concentrate, white wine vinegar, tomato paste and orange zest. Stir to blend well. Place chicken on prepared grill, skin side down and away from center heat. Cook chicken 15 minutes and turn; cook an additional 10 minutes. Brush chicken with orange juice mixture. Cook 10 minutes more, turning and brushing with sauce. Serve with tomato-Orange Salad on the side. Makes 4 servings. Tomato-Orange Salad: Cut 1 large, ripe tomato into wedges and place in medium bowl. Using a sharp paring knife, remove white pith from reserved orange sections. Place orange sections in bowl with tomato; sprinkle with 1 tablespoon vegetable oil, 1 tablespoon white wine vinegar and 2 chopped scallions. Toss and season with 1/8 teaspoon pepper. Toss again and serve with chicken. Barbecue Plank Roasted Pesto-Stuffed Chicken Breasts. ************************** 6 chicken breast halves, bone-in and skin on 8 cups water 1 1/2 cups salt, divided 1 1/2 cups sugar, divided 2 tsps salt 1 tsp black pepper Basil Pesto Stuffing (see recipe), or prepared pesto sauce of choice 2 packaged cedar planks (Western Red Cedar) Instructions Pre-soak cedar planks according to package directions. Usually, this will involve soaking boards for a minimum of 2 hours in a bucket or sink of water. In each of two gallon-sized zipper lock bags, pour 4 cups of water. Dissolve 3/4 cup salt and 3/4 cup sugar in each bag of water. Add 3 chicken breasts to each bag and seal, pressing out as much air as possible. Refrigerate chicken about 1 1/2 hours. Prepare gas or charcoal grill. Remove chicken from brine marinade, rinse well and pat dry with paper towels. Loosen skin of the chicken. Place 2 tablespoons of basil pesto under the skin of each breast. Spread pesto around under the skin. Season skin side of chicken with salt and pepper. Place each chicken breast, skin-side-up, on a pre-soaked piece of cedar. Lay cedar planks on grill rack and close lid. Cook 30 - 35 minutes until chicken reaches an internal temperature of 145 - 150 F. To grill without planks: Prepare gas or charcoal grill. Place chicken, skin-side-up, on grill over medium heat. Cover grill and let cook 30 - 35 minutes until chicken reaches an internal temperature of 145 - 150 F. Basil Pesto Stuffing: In bowl of food processor, place 1/2 cup fresh basil leaves, 3 tablespoons parsley, 1 clove garlic, 1/3 cup grated Parmesan cheese, 2 tablespoons butter, 1/4 cup pine nuts, 1 teaspoon salt and 1/2 teaspoon white pepper. Puree pesto ingredients. With processor running, slowly pour 1/4 cup olive oil into mixture. Blend until pureed. Refrigerate until needed. Pesto will thicken when chilled. Barbecued Thai Chicken Salad. ************************* l whole broiler-fryer chicken l can (l4 oz.) unsweetened coconut milk l tablespoon curry powder l tablespoon lime juice l tablespoon fish sauce 3 cloves garlic, minced 1/4 cup chopped cilantro leaves 2 tablespoons brown sugar 12 red lettuce leaves l medium head lettuce, shredded l large red bell pepper, cut in strips 1/2 cup torn mint leaves Sweet and Sour Cilantro Dressing: recipe follows 1/3 cup finely chopped peanuts Cut chicken in half with sharp knife. In large bowl, place coconut milk and whisk in curry powder. Add lime juice, fish sauce, garlic, cilantro and sugar; mix well. Add chicken, turning to coat. Cover and refrigerate at least 4 hours or overnight. On prepared grill (or in oven broiler), place chicken, skin side down. Cook about l0 minutes, turn and continue cooking until fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly and cut into strips. On 6 individual plates, arrange red lettuce leaves. Mix together shredded lettuce, bell pepper and mint; portion equally onto red lettuce. Place chicken strips on top. Sprinkle with peanuts and serve with Sweet and Sour Cilantro Dressing. Makes 6 servings. Sweet and Sour Cilantro Dressing: In medium bowl, mix together 2/3 cup rice vinegar, 1/4 cup sugar, 1/4 cup minced cilantro, 1/4 teaspoon salt, 1/2 teaspoon chili paste and 1/3 cup safflower oil. Stir until sugar dissolves. BBQ Chicken quesadillas. ******************** 1Lb of boneless skinless chicken 3 cups of BBQ sauce divided 24-6" flour tortillas 2cups shredded Monterey Jack cheese 2cups shredded white cheddar cheese 1 large red onion, thinly sliced 1/4 cup olive oil 2TBS ancho chile powder In a med baking dish pour 2 cups of BBQ sauce over chicken and let marinate for 2 hours in refrigerator. Remove, season with salt and pepper to taste and grill for 7-8 min on both sides until tender and cooked through. Let cool enough to slice. Toss with 1 cup bbq sauce. Place 8 tortillas on a flat surface and sprinkle 2 TBS of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas and brush top with oil and sprinkle with chili powder. Place on a lightly oiled baking sheet and bake at 450 for 5-7 min or until golden brown and cheese has melted. Basil Grilled Chicken. ****************** 1/2 cup butter or margarine,softened 2 tbsp fresh minced basil 1 tbsp grated parmesan cheese 14 tsp garlic powder 1/8 tsp salt 1/8 tsp pepper 3/4 tsp coarsely ground pepper 4 chicken breast halves,skinned 1/3 cup butter or margarine,melted 2 tbsp chopped fresh basil Combine first 6 ingredients in a food processor and process until smooth,stopping once to scrape down sides.Place butter mixture in a small serving bowl,cover and chill.Press coarsely ground pepper evenly into meaty sides of chicken breast halves.Combine 1/3 cup melted butter and 2 tbsp chopped basil and lightly brush on chicken.Grill,covered over medium hot coals(or medium on gass grill) for 15 minutes on each side or until chicken is done,basting frequently with remaning melted butter mixture. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub of your choice or just salt and pepper. Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm. Blackened Chicken Wings and Corn. ***************************** 12 chicken wings 2 whole corn cobs 2 tsp. garlic salt 2 tsp. black pepper 1 tsp. ground cumin 2 tsp. paprika 1 1/2 tsp. cayenne pepper 4 Tbls. butter, melted fresh chopped parsley, garnish Remove husk and silk from corn. Cut into 3 inch slices. Mix all the spices together in a small bowl. Brush the chicken wings and corn pieces with the melted butter. Sprinkle the spices all over the chicken and corn to coat evenly. Grill the chicken on the barbecue for 25 minutes, flipping once. Add the corn and continue cooking another 15 minutes turning until golden brown. Serve on a large platter and sprinkle with parsley. California Chicken Salad. ********************* 3 cups chicken breast meat, cooked, diced 2 cups cherry tomatoes, halved 3 scallions, chopped 1/3 cup horseradish 1/3 cup bacon sour cream dip 1/2 teaspoon salt 1/2 teaspoon pepper 2 avocados, peeled, pitted and sliced In a medium bowl, stir together the chicken, cherry tomatoes, scallions and sour cream dip. Season with salt and pepper. Arrange avocado slices on four salad plates. Spoon chicken salad over avocado and serve. Chicken Tikka Kebabs with Charred Tomato Chutney and Warm Flat Bread. **************** 1 cup plain yogurt 1 rounded tablespoon mild curry paste 1 lemon, juiced A handful (3 tablespoons) cilantro leaves, finely chopped 2 pounds boneless, skinless chicken breast meat, cut into 1 1/2-inch cubes 3 plum tomatoes 1/2 cup tomato sauce or tomato puree 1 teaspoon mustard seed 1 teaspoon coriander seed 1/2 teaspoon crushed red pepper flakes Coarse salt Packaged flat breads, sold near packages pita bread in market Serving suggestion: Potatoes with Cumin, recipe follows Preheat grill pan or indoor electric grill to high. Combine yogurt, curry paste, lemon juice, and cilantro in a shallow dish. Add chunks of chicken and coat evenly in yogurt sauce. Lace meat onto metal skewers. When you are about 10 minutes away from eating, place chicken on hot grill and cook 5 or 6 minutes on each side, until charred at edges and chicken meat is firm. Place a small heavy skillet on stovetop over high heat. When pan is very hot, add whole tomatoes. Pan roast the tomatoes until charred on all sides. Place the tomato sauce and charred fresh tomatoes in a food processor. Return skillet to heat and toast mustard and coriander seeds and crushed red pepper until they pop. Add seeds and flakes to food processor with a few pinches coarse salt. Pulse grind tomato mixture into a chunky chutney and transfer to a small bowl. When you remove chicken from grill, add flat bread to blister and warm it through. Slide chicken off skewers on to a serving dish. Set bowl of tomato chutney with a serving spoon along side. Pile chicken into or onto flat bread with tomato chutney to top. Potatoes with cumin are a perfect side to this meal. Potatoes with Cumin: 2 pounds white-skinned potatoes, peeled and diced into small cubes 1 teaspoon cumin seeds 2 tablespoons (2 turns around the pan) peanut or vegetable oil 1 small sweet onion, chopped Coarse salt Boil potatoes in salted water to cover until tender, about for 7 minutes. Drain potatoes, return to hot pot to dry them out. Heat skillet over medium high to high heat. Add cumin seeds. When seeds pop and crackle, add oil, then onion. Saute onion 2 minutes, stirring constantly. Add potatoes to the pan and toss to coat and lightly brown, about 3 minutes. Remove the pan from heat, season with salt, to taste, and serve. Chicken Wings with Tea Marinade. ********************** 2 licorice spice tea bags 1 orange spice tea bag 4 c. boiling water 1 tsp. salt 1/2 tsp black pepper 1/2 stick butter 4 tbl. honey 2 tbl. apple cider vinegar Boil the water and place the tea bags in the water. Allow to steep for 15 minutes. Add in the other ingredients and mix until the butter is melted. Place the rinsed chicken wings in a large bowl and cover with the marinade. Allow to marinate for 1 hour. Place wings on the grill (indirect cooking method) or broil. Cook approximately 15 minutes per side. Baste occasionally. Substitute with your favorite flavor teas. Courtesy of www.TheRecipeExchange.com Do-Ahead Minced Barbecue Chicken. *************** 12 broiler-fryer chicken quarters 1 quart apple cider vinegar 3 cups low-sodium chicken broth 3 teaspoons onion salt 1-1/2 teaspoons coarsely-ground fresh pepper 2 bay leaves 24 oat bran round sandwich buns 1 cup Dijon mustard In large saucepan, mix together vinegar, chicken broth, onion salt, pepper and bay leaves. Over high temperature, bring to a boil. Arrange chicken in a refrigerator bowl and pour hot vinegar mixture over all. Cover and marinate in refrigerator at least 2 hours. Place chicken on prepared grill, skin side up, about 8 inches from heat. Place 2 cups of the marinade in small saucepan and bring to a boil on grill or stovetop. Grill chicken, turning and basting with boiled marinade every 10-15 minutes, about 1 hour or until fork can be inserted in chicken with ease. Remove chicken from grill and let cool about 10 minutes. Remove chicken from bone, discarding bones and skin. Place meat from 4 quarters at a time in food processor* and chop with off-on motion 3 or 4 times until chicken is coarsely chopped. Repeat with remaining chicken (should be about 9 cups). Boil remaining marinade to reduce to 1-1/4 cups; pour over minced chicken. Serve on buns spread with mustard. Garnish with dill pickle slice, if desired. * Chop with knife if processor is not available. Emeril's Brown Sugar Barbecued Chicken. **************** 1 chicken, broken down into two leg quarters and two breasts 1 tsp. salt 1 tsp black pepper 2 cups ketchup 4 oz. brown sugar 1/2 cup molasses 1/2 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup sesame oil 1-2 inch piece ginger, peeled and grated 1 1/2 tsp garlic powder 1 1/2 tsp cumin 1 1/2 tsp chili powder Heat a charcoal or gas grill to medium low heat. Close the grill to thoroughly preheat the grate. Preheat oven to 350 degrees. Season the chicken with the salt and pepper.Combine the next ten ingredients in a stainless steel mixing bowl. Grill the chicken for 5-7 minutes on each side. Place in a 9" x 13" casserole dish and baste generously with the sauce. Bake for 20 minutes or until the juices run clear. LEMON HERB GRILLED CHICKEN. *********************** 1/2 cup lemon juice 1 cup cooking oil 1 tbsp salt 2 tsp onion powder 1/2 tsp crushed thyme 1 tsp paprika 2 tbsp sweet basil 1/2 tsp garlic powder 1 chicken, cut up Combine all ingredients except chicken. Add chicken and let marinate 12 hours. Cook on the grill 20 minutes per side or longer,depending on size of chicken. Grilled Caribbean Chicken Breasts. ************ 4 boneless, skinless chicken breast halves 1/4 cup fresh orange juice 1 teaspoon grated orange peel 1 tablespoon olive oil 1 tablespoon fresh lime juice 1 teaspoon grated ginger root 1 clove garlic, minced 1/4 teaspoon hot pepper sauce 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper In large shallow bowl, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight. Remove chicken from marinade and sprinkle with salt and pepper. Place on prepared grill about 6 inches from heat. (Chicken may also be broiled, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. Makes 4 servings. Total fat per serving: 3.9 grams. Grilled Chicken. ************ For a light and taste dish try this one. Very easy to do. Chicken Filets Italian Salad dressing Just put chicken in bowl and cover with dressing and let marinate. BBQ and baste with dressing and cook till done Grilled Chicken and Sweet Potatoes with Orange Glaze. *********************** 4 chicken leg quarters 1/2 cup orange juice concentrate 1/2 cup maple syrup 2 tablespoons fresh rosemary, chopped 2 sweet potatoes, scrubbed and sliced into 1/2" thick rounds 1 teaspoon salt, divided 1 teaspoon pepper, divided Prepare charcoal coals for grill, or preheat broiler. In a small bowl, mix orange juice concentrate, maple syrup, rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper. Place chicken and potatoes on the grill or on a sheetpan under broiler. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill or broil chicken and potatoes for 25 minutes, turning all pieces at least once. Brush chicken and potatoes with one half of orange juice mixture, let cook 30 seconds and turn. Brush second side, cook one minute and turn all pieces again. Cook for one more minute. Remove from heat and serve. Grilled Chicken Breasts. ******************** 4 chicken breast halves -- without skin 2 teaspoons Dijon mustard 3-1/2 tablespoon white wine vinegar 2 teaspoons garlic -- minced 2 teaspoons honey 1 tablespoon fresh thyme -- dried, minced 1/3 teaspoon coarse salt 1-1/3 dashes red pepper flakes 1 tablespoon olive oil 4 sprigs fresh thyme Instructions: Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side. Grilled Chicken Breast With Corn And Tomato Salsa. ************************* 6 chicken breast halves 1/2 cup olive oil 1 teaspoon cracked black pepper 2 cloves garlic, minced 2 sprigs rosemary 3 sprigs thyme 2 tablespoons Dijon mustard Corn and Tomato Salsa (recipe follows) In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator. Remove chicken from oil and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about 12 minutes, turning once.* To serve, place chicken on plate and top with Corn and Tomato Salsa. Makes 6 Servings. Corn and Tomato Salsa: In food processor, coarsely chop 6 Roma tomatoes, which have been cored and seeded. Stir in 1-1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeno chile, 1 finely diced small red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors. * Chicken can be broiled if grill is not available. Grilled Chicken Breasts with Blueberry Chutney Sauce. *************************** 6 boneless chicken breast halves, with skin intact 3/4 cup fresh-squeezed orange juice (grate and reserve orange rind) 2 tablespoons red wine vinegar 2 garlic cloves, finely minced 2 tablespoons brown sugar 1-1/2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 orange, cut decoratively into slices Blueberry Chutney Sauce: recipe follows In a shallow pan, whisk together all ingredients except chicken breasts. Remove and reserve 1/4 cup of the marinade. Coat chicken in the remaining marinade in the pan. Cover and refrigerate for several hours or at least 1 hour. Preheat charcoal grill. Prepare Blueberry Chutney Sauce. Place chicken breast 5 to 6 inches over medium-hot coals. Cook about 6 minutes on each side or until juices run clear and chicken is no longer pink inside. Baste once with reserved marinade towards end of cooking time for final glaze. Serve each piece of chicken with 2 or 3 spoonfuls of the Blueberry Chutney Sauce. Garnish with orange slices. Serves 6. Blueberry Chutney Sauce: 1 tablespoon olive oil 1/3 cup finely chopped red onion 1/2 cup catsup 1/4 cup reserved marinade 2 cups fresh blueberries, rinsed, picked over 1 tablespoon fresh lemon juice 1 tablespoon brown sugar Reserved grated rind of 1 orange Dash of salt In a medium saucepan, heat oil. Sauté onion 2 minutes or until soft. Add the remaining ingredients. Simmer over low, stirring often, 15 minutes or until mixture thickens slightly and the blueberries become soft. Use at once or cool and refrigerate. Rewarm as needed. GRILLED CHICKEN BREASTS WITH CORN SALSA. ******************** This is easy on stress when you have a crowd to feed because everything can be prepared before anyone arrives! Serves: 4 Heat Scale--Medium Recipe By: Chef Robert McGrath, Windows on the Green, Phoenix, AZ 1/2 cup Dark Beer -- at room temperature 1 tablespoon Soy Sauce 1 tablespoon finely chopped fresh Cilantro 2 teaspoons chopped seeded Jalapneo Chile Pepper 2 teaspoons Lime juice 4 boneless skinless Chicken Breast halves Salt and Pepper to taste 1 recipe Corn Salsa (recipe follows) In a medium bowl or sealable plastic bag, combine the first five ingredients. Add chicken; turn to coat well. Cover and refrigerate at least 4 hours, turning occasionally. Preheat grill. Drain chicken; season with salt and pepper. Grill over medium coals 4 minutes; baste with marinade and turn. Grill 4 minutes and transfer to wooden cutting board. Cut chicken into thin diagonal slices; arrange on individual serving plates. Top with corn salsa and serve. CORN SALSA (Make ahead): 1 1/2 cups frozen Whole Kernerl Corn - thawed 1/4 cup chopped Red Onion 1/4 cup chopped Red Bell Pepper 1/4 cup chopped fresh Cilantro 1 1/2 tablespoons Lime juice 2 teaspoons chopped seeded Jalapeno Chiles Salt and Pepper to taste Combine all ingredients in a bowl; season with salt and pepper. Cover and refrigerate at least 4 hours to allow flavors to blend. Makes about 2-1/2 cups. Grilled Chicken Breasts With Salsa And Gazpacho Salad. ************************** 4 large boneless, skinless chicken breasts 1 teaspoon salt 1/2 teaspoon pepper 1 pound baby field mixed greens Velvety Gazpacho Dressing (recipe follows) Fire Roasted Tomato Chipotle salsa (recipe follows) Gently pound chicken breasts to even thickness. Sprinkle with salt and pepper. Place on prepared charcoal grill and cook about 5 minutes on each side. Remove chicken from grill and keep warm. In large bowl, place greens. Add Velvety Gazpacho Dressing in desired amount (refrigerate unused portion). Toss and serve greens with chicken and Fire Roasted Tomato Chipotle Salsa. Makes 4 Servings. Velvety Gazpacho Dressing: In blender or food processor, place 5 tomatillos (husked, rinsed and diced), 1/2 cup virgin olive oil, 1-1/2 tablespoons fresh lime juice, 1/3 cup sherry vinegar, 2 tablespoons chopped fresh cilantro leaves and 1/2 ripe avocado (pitted, peeled and diced). Puree. Add 1/2 red onion (peeled and diced), 2 large diced plum tomatoes, 1/2 cucumber (peeled and diced), 2 serrano chilies (seeded and finely minced) and 1 red bell pepper (seeded and diced). Puree again and add 1 teaspoon salt. Fire Roasted Tomato Chipotle Salsa: In saute pan over medium heat, place 1 tablespoon virgin olive oil. Add 1/2 onion (chopped) and saute until caramelized, about 10 minutes. In food processor or blender, place onion, 1 pound blackened Roma tomatoes and 4 teaspoons finely minced roasted garlic. Pulse until finely chopped but not pureed. Add 1/2 cup minced fresh cilantro leaves and 4 chopped Chipotle chilies en adobo; pulse to mix. Peel, seed and chop 1 pound Roma tomatoes and add to mixture with 1/4 cup virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon salt and 1 teaspoon sugar. Grilled Chicken Breasts with Spicy Salsa. *********************** 6 chicken breast halves 4 tablespoons fresh lime juice 1/4 cup olive oil 1/2 teaspoon chili powder 1/4 teaspoon pepper Spicy Salsa: recipe follows 1 avocado, peeled, pitted, sliced into wedges 1 tablespoon finely chopped cilantro In shallow glass dish, mix together lime juice, olive oil, chili powder and pepper. Add chicken, turning to coat. Cover and marinate in refrigerator at least 1 hour. Place chicken on prepared grill, skin side down, at least 8 inches from heat.* Grill about 8 minutes, turn chicken and grill about 8 minutes more or until fork can be inserted in chicken with ease and juices run clear, not pink. Remove chicken to serving platter. Spoon Spicy Salsa over each piece and garnish with avocado wedges. Sprinkle with cilantro. Makes 6 servings. Spicy Salsa: In medium bowl, mix together 3 medium red or yellow tomatoes (seeded and chopped), 1/4 cup finely chopped red onion, 1 tablespoon fresh lime juice, 1 large clove garlic (minced), 2 teaspoons seeded and minced jalapeno pepper, 2 tablespoons finely chopped cilantro, 1/4 teaspoon ground cumin and 1/2 teaspoon salt. Let sit at room temperature about 1 hour. Chicken may be broiled instead of grilled. Place on broiler pan, skin side down; broil about 10 minutes, turn and broil about 10 minutes more or until fork tender. Gary Solomon's Sizzling Thai Barbecued Chicken. ******************** 1 large whole chicken Marinade: 1/2 c. orange blossom honey 3/4 c. fresh apple juice 2 tsp. garlic salt 1 tsp. ground ginger 1/3 c. soy sauce 1/3 c. A Taste of Thai Garlic Chili Pepper Sauce 1/2 c. apple cider vinegar 1/2 c. vegetable oil 1 packet A Taste of Thai Coconut Ginger Soup Base 1 tsp. liquid smoke Clean chicken and soak in cold salted water for 1 hour. Rinse and pat dry. In a medium bowl add in all the marinade ingredients and whisk until well combined. Place the chicken into a large ziplock bag and pour marinade over. Seal and turn the bag frequently to coat the chicken. Place ziplock bag in a large bowl and refrigerate overnight. Flip the bag over a few times during the marinating process. Light your charcoal and when coals turn ashen gray spread them on to one side of the barbecue grill. Remove the chicken from the marinade and place on a cutting board. Using a poultry shears cut the chicken in half cutting down the back. Place the cut chicken on the cutting board and flatten by cracking some of the joints. Place on the grill away from the charcoal and cook turning once for approximately 1-1/2 hours. Move the chicken to the charcoal to crisp the skin. Grilled Chicken Caesar Salad with Roquefort. ***************** 4 boneless, skinless chicken breast halves (about 12 oz.) 8 cups Romaine lettuce, torn into pieces 1/3 cup Roquefort cheese, crumbled 4 1/2-inch thick slices Italian bread, each about 3 inches by 5 inches Marinade: 1 tablespoon olive oil 1 clove garlic, minced 2 teaspoons parsley, chopped 1 teaspoon grated lemon zest 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Dressing: 3 tablespoons mayonnaise 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce 2 cloves garlic 3 tablespoons freshly squeezed lemon juice 4 anchovies, rinsed and patted dry 2 tablespoons olive oil Prepare grill and heat coals. In medium bowl, whisk together all ingredients for marinade. Brush both sides of bread slices with marinade. Place chicken in bowl of remaining marinade and turn to coat all sides. Set aside chicken and bread. In food processor or blender, mix mayonnaise, mustard, Worcestershire, garlic, lemon juice and anchovies, processing until smooth. With processor running, gradually drizzle oil into dressing. Add salt and pepper. Set aside until needed. Grill bread on both sides until browned. Transfer bread to cutting board and slice into 1-inch croutons. Grill chicken for 4 minutes on each side, until firm and cooked through. Transfer chicken to a cutting board; slice into long and thin pieces. (Note: chicken and bread can also be broiled if preferred.) In large salad bowl, toss together lettuce with dressing until evenly coated. Sprinkle with croutons and cheese; toss again. Top with chicken slices and serve. Grilled Chicken In Olive Oil-Chives Vinaigrette. ************************* 4 broiler-fryer chicken breast quarters 6 tablespoons olive oil, divided 4 tablespoons wine vinegar, divided 1 teaspoon salt, divided 1/2 teaspoon pepper, divided 1/4 teaspoon dry mustard 1 clove garlic peel of 1 lemon 1 tablespoon chopped chives In container of food processor (or blender), place 1 tablespoon of the olive oil, 1 tablespoon of the wine vinegar, 1/4 teaspoon each of the salt, pepper, and mustard; process 15 seconds. While processor is still running, add 2 more tablespoons olive oil and process 10 seconds. Add remaining 3 tablespoons wine vinegar, remaining 3 tablespoons olive oil, garlic and lemon peel. Finally add chives and process about 15 seconds more. Dip each piece of chicken in sauce and coat well. Marinate in refrigerator at least 4 hours (or overnight). Place chicken on prepared grill, skin side up, about 8-inches from heat. Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Grill, turning and basting with sauce every 10 minutes, about 1 hour or until fork can be inserted in chicken with ease. Makes 4 Servings. Grilled Chicken Salad. ****************** 1-1/2 pounds of broiler-fryer chicken tenders 2 tablespoons prepared mustard 2/3 cup pineapple juice 3 tablespoons soy sauce 2 tablespoons red wine vinegar 1 tablespoon honey 1 bunch leaf lettuce 1 can (14 ounces) pineapple tidbits 3 Anaheim peppers, sliced in rings 1 small onion, sliced in rings 1/2 cup almond slices, toasted 1/4 cup sesame seeds, toasted In saucepan, place mustard and stir in pineapple juice slowly to prevent lumping. Add soy sauce, vinegar and honey; place over high heat and bring to a boil. Place chicken in a bowl and pour over warm sauce; cover and refrigerate at least 1 hour. Remove chicken from marinade. Place marinade in small saucepan and boil 3 minutes. Place chicken on prepared grill (or boiler rack) about 6 inches from heat. Cook, turning and basting with boiled marinade, about 6 minutes or until fork can be inserted in chicken with ease. To assemble salad, arrange lettuce on a plate, then add pineapple, pepper rings and onion. Sprinkle with almonds and sesame seeds. Top with chicken tenders and spoon remaining marinade over all. Makes 6 servings. Grilled Chicken Under Bricks. ************************* 1 whole chicken, about 3 to 4 lbs 2 quarts water 1/2 C. kosher salt 8 to 10 fresh sage leaves softened butter 2 lumps hickory or other hardwood soaked in water Wash chicken inside and out. Place water and salt in container large enough to submerge chicken. Stir until salt dissolves. Place chicken in container and add more water, if necessary, to cover. Weight down with a plate and refrigerate for at least 2 hours. Build a hot charcoal fire in one half of a grill. Remove chicken from brine and rinse well. Pat dry with paper towels. With poultry shears or a sharp knive, split chicken in half lengthwise down the center of breast. Press chicken as flat as possible. Gently loosen skin on breast and tuck sage leaves between skin and breast. Do the same with the thighs. Rub skin all over with the softened butter. Put soaked wood on coals. Place chicken on grid directly over the hot coals. Cook uncovered for about 5 minutes, until very brown. Turn and brown other side. Move chicken to opposite side of grill, away from coals. Place skin side down. Place an oblong baking pan directly on chicken and weigh with two bricks. Cover grill with vented lid. Cook for 20 to 25 minutes longer, until juices run clear when the thigh is cut in the thickest part. Transfer to platter and let stand about 10 minutes before carving. Serves 4 Grilled Chicken with Blueberry Chutney. ******************* 6 boneless chicken breast halves, skin on 3/4 cup fresh orange juice; rind grated and reserved 2 tablespoons red wine vinegar 2 cloves garlic, finely minced 2 tablespoons brown sugar 1 1/2 teaspoons Worcestershire sauce 1 teaspoon Dijon mustard 1 orange, sliced for garnish Blueberry Chutney: recipe follows In shallow dish, whisk together orange juice, vinegar, garlic, brown sugar, Worcestershire sauce and Dijon mustard. Reserve 1/4 cup plus 3 tablespoons of the mixture. To remaining portion, add chicken, turning to coat. Cover and refrigerate at least 1 hour. Remove chicken from marinade and place on prepared grill about 6 inches from heat. Cook about 6 minutes on each side or until fork can be inserted in chicken with ease, basting once near end of cooking time with reserved 3 tablespoons of the marinade. Serve with Blueberry Chutney; garnish with orange slices. Makes 6 servings. Blueberry Chutney: In medium saucepan, place 1 tablespoon olive oil and heat over medium heat. Add 1/3 cup finely chopped red onion and sauté until soft, about 2 minutes. Add 1/2 cup catsup, remaining 1/4 cup reserved marinade, 2 cups fresh blueberries, 1 tablespoon fresh lemon juice, 1 tablespoon brown sugar, reserved grated rind of 1 orange and 1/8 teaspoon salt. Simmer on low heat, stirring, about 15 minutes or until mixture thickens slightly. Serve warm. Grilled Chicken with Corn-Tomato Salsa. ******************* 6 chicken breast halves 1/2 cup olive oil l teaspoon cracked black pepper 2 cloves garlic, minced 2 sprigs rosemary 3 sprigs thyme 2 tablespoons Dijon mustard Corn-Tomato Salsa: recipe follows In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate in refrigerator overnight. Remove chicken from marinade and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about l2 minutes, turning once. (Note: chicken can be broiled if grill is not available.) To serve, place chicken on plate and top with Corn-Tomato Salsa. Makes 6 servings. Corn-Tomato Salsa: In food processor, coarsely chop 6 Roma tomatoes which have been cored and seeded. Stir in l 1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeno chile, l finely diced small red onion, 2 tablespoons cider vinegar and l tablespoon diced basil. Let stand about l hour to blend flavors. Grilled Chicken Wrapped in Bacon. ***************************** 1 - 1 1/2 lb. boneless chicken breast, cubed MARINADE: 2 TBSP. vegetable or canola oil 2 TBSP. Honey 1/4 cup Cider Vinegar 1/4 cup Soy Sauce (I use Kikkomen Lite) 2 bunches of scallions, finely chopped OTHER ITEMS NEEDED: 1 lb. bacon, cut in-half, vertically 8 oz. can pineapple chunks, drained Other kabob items: Mushroom caps, slices of onion, sliced peppers, cherry tomatoes, etc. Heavy duty foil or "old cookie sheet" Skewers Marinate chicken in above listed marinade ingredients at least 4 hours - stirring occasionally. ASSEMBLY: Wrap 1/2 piece bacon around chicken so that it goes around 1 - 1 1/2 times. Put on skewer and alternate with other kabob items and wrapped chicken. GRILLING: (On Low) To help cutdown on flareups from the bacon fat, cover grill (burners) with heavy foil or use old cookie sheet. Place skewers on foil or cookie and sheet and cook until most of the fat is rendered but bacon is not fully cooked, turning frequently. Carefully, remove foil/cookie sheet and dispose of fat in coffee can. Continue cooking, directly on grill, brushing on marinade as needed and turning skewers frequently. Grill until chicken cooked through - some bacon MAY be a bit overcooked... Grilled Coriander Chicken. ********************** 4 tbsp soy sauce 2 tsp ground coriander 1 tbsp brown sugar 1/3 cup crushed peppercorns 2 cloves garlic,minced 8 chicken thighs or 4 breast halves In a shallow bowl combine soy sauces,coriander,brown sugar,peppercorns and garlic.Blend well.Add chicken,turning to coat.Marinate at room temp for 1 hour,turning often.Drain and reserve marinade.Use marinade to bake chicken while grilling. Grilled Deviled Chicken. ******************** 1 3-1/2 pound chicken (or 1 whole broiler-fryer, cut into parts) Deviled Marinade: 1/4 cup Dijon mustard 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Warm Orange-Thyme Vinaigrette: 1/4 cup olive oil 1/4 cup orange juice 2 teaspoons Dijon mustard 2 teaspoons white wine vinegar 1 teaspoon minced fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking. Flatten the chicken by pressing down on it firmly. In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface. Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour. While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F. Discard remaining marinade. While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan. Transfer the grilled chicken to a cutting board and let cool for 5 minutes. Over low heat, warm vinaigrette, whisking well. Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately. SUYA-NIGERIAN KEBABS. ******************* 6 Bamboo skewers, soaked in warm water for at least an hour or two. 1 Pound skinless, boneless chicken breasts 1 Tablespoon minced garlic 1 Teaspoon freshly grated ginger 1 Tablespoon paprika 1 Tbsp onion powder 2 Teaspoons cayenne pepper (or to taste) 2 Tablespoons finely ground peanuts (optional) 2 tbsp peanut oil or canola oil salt Cut chicken into bite-size pieces or thin slices. Mix the dry ingredients together and work in the minced garlic and grated ginger til the "rub" mix is fairly uniform. In a large bowl, rub the spice mix into the chicken bits until they are evenly coated. You may need to add oil in order to get an even distribution of spices from piece ot piece. Allow to marinate for 2 to 12 hours. When the grill is ready (it should be hot for rapid cooking); thread the spicy meat bits onto the skewers, probably 4 or 5 pieces per skewer. Just before grilling, brush each side with peanut oil. Salt one side evenly but lightly. Grill about 4 to 6 minutes per side, turning once, when the first side looks brown. Serve hot with small chunks of sweet onion and cubes of seedless tomato.	BARBECUE RUBS, MARINADES & SAUCES BEEF RUB. ******* 1/2 Cup Salt 1/2 Cup fresh ground black pepper 1/4 Cup paprika 2 tbsp garlic powder 1 tbsp ground cumin 1 tbsp oregano 1 tbsp chili powder 1 tbsp basil 1 tbsp dried thyme 1/2 tsp. cayenne pepper Combine all ingredients thoroughly and apply to steak, roast or brisket. Cook in indirect heat until internal temperature reaches desired temperatures. When finished,remove from heat and allow to cool 5 minutes (for steaks) to 15 minutes (for roasts briskets). Blackened Seasoning Mix. ******************** 1 1/2 tbsp. paprika 1 tbsp. garlic powder 1 tbsp. onion powder 1 tbsp. dried thyme 1 tsp. black pepper 1 tsp. cayenne pepper 1 tsp. basil 1 tsp. oregano Combine all ingredients and store in an air-tight container. An old spice jar with a shaker lid works well. BRISKET RUB. ******** 1 T ground black pepper 2 t cayenne pepper 2 T chili powder 2 T cumin 2 T packed dark brown sugar 1 T white sugar 1 T ground oregano 4 T paprika 2 T salt 1 T ground white pepper 3 T celery salt 3 T garlic powder CAJUN SPICE RUB. ************ 2 tablespoons paprika 2 tablespoons cayenne pepper 1 tablespoon black peppercorns, ground 2 cloves garlic, peeled and crushed 3 tablespoons onion flakes 2 tablespoons dried oregano Salt Pound all the ingredients together until you have a powdery consistency and rub all over your chosen meat. Carolina BBQ Rub. ************* 2 tbsp salt 2 tbsp sugar 2 tbsp brown sugar 2 tbsp ground cumin 2 tbsp chili powder 2 tbsp freshly ground black pepper 1 tbsp cayenne pepper 1/4 cup paprika Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork. CLIFF'S BEEF RUB/MARINADE. ********************** 1/2 cup Dark or Light Brown Sugar 3TBS Salt (I use hardly any) 3TBS Black Pepper 3TBS Chili Powder 2TBS Cumin Powder 2TBS Paprika 2TBS Garlic Powder 2TBS Lemon Pepper (Optional) Can also add soy sauce, vinegar and water for a basting sauce or marinade. Creole Rub Seasoning. ***************** 3 tbsp paprika 2 tbsp salt 1 tbsp garlic powder 1 tbsp fresh ground black pepper 1 tbsp onion powder 1 tbsp cayenne pepper 1 tbsp dried oregano 1 tbsp dried thyme Combine all in a jar and shake. Makes 3/4 cup CUCINA ITALIAN STEAK RUB. ********************* 3/4 tsp. dried oregano 3/4 tsp. dried basil 1/2 tsp. garlic powder 1/2 tsp. salt EMERIL'S ESSENCE. ************* 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Combine all ingredients thoroughly FAMOUS RIB RUB. *********** 1/2 cup Kosher (coarse) salt 1/4 cup Black pepper, fresh ground 1 tablespoon Garlic powder 1 tablespoon Oregano, dried 1 tablespoon Celery seed 1 tablespoon Paprika 1 tablespoon Chili powder Combine and sprinkle liberally on ribs. FIVE SPICE POWDER. ************** 2 tsp anise seeds, crushed 2 tsp freshly ground pepper 2 tsp fennel seeds, crushed 2 tsp ground cloves 2 tsp ground cinnamon 1 1/2 tsp ground ginger 1/2 tsp ground allspice Combine all ingredients; store in an airtight container GARLIC AND HERB SEASONING. ********************** 2 tbsp marjoram 2 tbsp oregano 2 tbsp rosemary 2 tbsp basil 2 tbsp parsley flakes 1 tbsp onion powder 1 tbsp thyme 1 tbsp salt 2 tbsp garlic powder 1 tsp black pepper Combine all in a jar with tight fitting lid and shake.Tis would be good on cooked vegetables. GARLIC AND PARSLEY BLEND. ********************* 6 tbsp parsley flakes 2 tsp garlic powder 1 tsp onion flakes 1 tsp paprika 1 tsp fine ground black pepper Combine and store. This would be good on fish. GARLIC PEPPER SEASONING. ******************** 1/4 tsp garlic powder, 1/2 tsp freshly ground black pepper, and 1/2 tsp salt. GARLIC ROSEMARY RUB. **************** Makes enough to season 2 lbs. of beef 4 cloves garlic, crushed 2 tsp salt 2 tsp rosemary leaves 2 tsp cracked black pepper Combine all ingredients. Mix until well blended. Rub evenly over the surface of your favorite steaks for grilling. Gary's Super Rub. ************* 1/4 cup paprika, 1/4 cup ground pepper, 1/4 cup salt, 1/4 cup sugar, 2 tablespoons chili powder, 2 tablespoons garlic powder. 2 tablespoons onion powder, 2 teaspoons cayenne pepper, 1 teaspoon celery seed. Mix it all. It makes plenty. I use it on ribs and chickens and everything now. Greek Rub. ****** 1/3 cup coarse salt 1/3 cup cracked peppercorns 1/3 cup coarsely crumbles oregano Greek oregano if possible 2 tbsp dried dill 2 tbsp extra virgin olive oil Combine the salt, peppercorns, oregano, dill and oil in a bowl and stir to mix. The spices should be coated but not stick together. Store in an airtight jar. Makes 1 cup. This is for all grilled meats but especially lamb Grilled Pork Rub. ************* 3 tbsp brown sugar 2 tsp garlic Powder 2 tsp chili Powder 1/2 tsp black Pepper 1/2 tsp Oregano Leaves 1/2 tsp salt 2 pounds pork tenderloin 1. Combine seasonings. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for stronger flavor. 2. Lightly grease grill rack. Preheat grill to medium heat or use indirect heat method. Grill 30-35 minutes or until pork registers 160 degrees F with meat thermometer, turning occasionally. 3. Remove from grill, cover with aluminum foil. Let stand 5 minutes before cutting into thin slices. Grilling Mixture For Fish. ********************** 1 tbsp fennel seeds 1/4 cup ground coriander 2 tbsp cracked black peppercorns 2 tbsp hot red pepper flakes 2 tbsp coarse salt 3 bay leaved, crumbled Combine all in a jar and shake. Makes 1/2 cup HERB BLEND FOR HAM. *************** 1/2 cup dried rosemary 1/2 cup dried mint, crumbled 1/4 cup dried summer savory 1/8 cup dried thyme 1/8 cup dried marjoram 2 tbsp dried parsley Combine all ingredients well and store in airtight container. Makes 1 1/2 cups HERB BOUQUET STEAK RUB. ******************* 1/4 tsp. coarsely ground black pepper 1/2 tsp. dried mustard 1/2 tsp. dried rosemary, crushed 3/4 tsp. dried oregano leaves 3/4 tsp. dried thyme HERB MIX FOR CREAM CHEESE. ********************** 1/4 cup dill weed 1 tbsp dried minced onion 1 tsp garlic powder 1 tsp dry mustard Combine all ingredients. Package in small sealed containers. Label: Combine 2 tsp. of mix with 1 8-oz package of cream cheese and 1/2 cup butter or margarine. HERB MIX FOR BEEF. ************** 1 sprig summer OR winter savory 1 sprig sweet basil 1 sprig sweet marjoram 1 sprig parsley 1 sprig chervil Chop all herbs together and mix well. To season beef dishes, add 1 to 2 tbsp per 4-person serving. INDIAN CURRY POWDER. **************** 1/4 tsp cardamom seed 1 tbsp chopped cinnamon stick 1/2 tbsp whole cloves 1/4 tbsp whole cumin 1/4 tsp freshly grated nutmeg 1 tbsp turmeric 1/2 tbsp whole coriander seed 1/2 tsp black pepper corns 1/4 tsp red pepper flakes 1 bay leaf Grind all ingredients together in an electric coffee grinder and keep in a tightly closed jar. Italian Grilling Rub. ***************** Makes enough to season 2 lbs. of beef 6 cloves fresh garlic, minced 1 tsp salt 1 tsp pepper 1 tsp oregano Combine all ingredients. Mix until well blended. JALAPENO SEASONING SALT. ******************** 1 c Garlic Salt 3/4 c Celery Salt 1/4 c Salt 2 c Jalapeno Powder 1/2 c New Mexico Chile Powder Combine all ingredients together and store in a seasoning jar. Notes: Excellent for grilled meats or poultry. JERK RUB. ***** 1 teasp Salt 2 teasp Allspice 2 teasp Black Pepper 1 teasp Cayenne Pepper 1 level teasp Ground Nutmeg 1/4 teasp Ground Cloves 1 tbsp Sugar 1 tbsp Onion powder 1 tbsp Dried thyme Place all the ingredients in a bowl and blend well. Rub into meat, poultry or seafood and leave to penetrate for at least 2 hours before grilling or barbecuing. KANSAS CITY RIB RUB. **************** 1/2 cup brown sugar 1/4 cup paprika 1 tbsp black pepper 1 tbsp salt 1 tbsp chili powder 3/4 tbsp garlic powder 3/4 tbsp onion powder 1 tsp cayenne Mix all ingredients together and store in an air tight container. Lebanese Mixed Spices. ****************** Allspice Black pepper Cinnamon Cloves Nutmeg Fenugreek Ginger The mixed spices used here are the traditional '7 spices' you can buy off the shelf . Buy the ingredients in powder form (or make into powder using pestel and mortar). Mix together equal quantities of all the above. Once complete, keep in a sealed jar or container and it will last for at least six months LEMON HERB BLEND. ************* 2 tbsp dried lemon peel 1 tbsp dried basil 1/2 tbsp ground thyme 1/2 tbsp ground oregano 1/2 tbsp paprika 1/2 tbsp toasted sesame seeds 2 tsp parsley flakes 1 tsp celery seed1 tsp onion flakes 1 tsp garlic powder 1 tsp cayenne pepper Combine all and store. Lemon Herb Seasoning. ***************** 4 1/2 tbsp dried basil 3 3/4 tbsp dried oregano 1 1/2 tbsp finely ground black pepper 1 1/2 tbsp dried onion flakes 1 1/2 tbsp whole celery seed 1 1/4 tbspdried powdered basil 1/2 tsp garlic powder 1/2 tsp grated lemon rind Place all of the ingredients in a medium bowl. Toss gently, with a spoon, until well blended just before using. Store, in an airtight container, in a cool, dry, dark place for up to 6 months. Use on fish, poultry, and salads LEMON KICK STEAK RUB. ***************** 1 tsp. lemon pepper 3/4 tsp. seasoned salt 1/4 tsp. garlic powder LEMON HERB RUB. *********** 2 tbsp dried crushed oregano or thyme 1 tbsp dried grated lemon rind 1 tbsp light brown sugar 3/4 tsp coarsely ground black pepper 3/4 tsp garlic powder 1/2 tsp salt Place all of the ingredients in a small bowl, and stir to mix well. LEMON ROSEMARY RUB. *************** 1-1/2 tsp. grated lemon zest 1 tsp dried rosemary leaves, crushed 1/4 tsp salt 1/4 tsp dried thyme leaves 1/4 tsp coarse ground black pepper 2 large cloves garlic, minced Combine all ingredients. Mix until well blended. MEAT RUB. ***** Salt Pepper Paprika Cayenne Pepper or ground pepper flakes Oregano Thyme Garlic Powder Use whatever amounts you prefer. You may like more/less of one thing, so use more/less of that. I usually add equal amounts of each and make large quantities. This stores well in a glass jar (old herb jar works) or small rubbermaid storage container. MEXICAN RUB. ******** 1/4 cup chili powder 1 tbsp onion powder 1 tbsp ground cumin 2 tsp salt 1 1/2 tsp dried oregano 1 tsp garlic powder 1 tsp ground red pepper Combine all and store in an airtight container. Rub on chicken, ribs or fish. Makes 1/2 cup MEXICAN SPICE BLEND. **************** 1 tbsp corn starch 2 tsp chili powder 1 tsp salt 1 tsp paprika 1 tsp sugar 3/4 tsp crushed chicken bullion cube 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper 1/2 tsp cumin Combine all together and store in airtight container. MOROCCAN GRILLING BLEND WITH HONEY. ******************************* 3 T dried ground orange peel or zest of 3 oranges grated fine 2 T ground cumin 2 T ground coriander 2 T ground ginger 2 T crushed hot chilies (may use paprika for milder flavor) 1 T course ground black pepper 1 T dried oregano 1/2 T turmeric 1/2 T ground cinnamon 1/2 T sea salt 1/2 T honey Use fresh orange peel only if you are going to use up all your spice blend on a big batch of protein. Rub the ingredients together except the honey. Work each 2 T of spice mix into 1/2 T of honey. Rub into Tofu, chicken, fish or lamb. MRS. DASH. ******** 1/4 cup crushed dried minced onion flakes* 4 teaspoons crushed dried vegetable flakes (Schilling)* 1 tablespoon garlic powder 1 tablespoon dried orange peel 2 teaspoons coarse ground black pepper 1 teaspoon dried parsley 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried oregano 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon dried mustard 1/4 teaspoon celery seed 1/4 teaspoon Kool-Aid unsweetened lemonade drink mix dash crushed dried rosemary Combine all of the ingredients in a small bowl and stir well. As you stir, crush the leafy spices for a finer blend. Store the spice blend in a covered container or a sealed shaker bottle.Makes about 2/3 cup. MUSHROOM POWDER. ************** Mushrooms can be ground to a powder when thoroughly dried. Each variety will impart different flavors to sauces, soups, broiled fish, meat, and chicken. Puffballs are especially favored when used in this manner. Mushroom powder will keep for 4 to 6 months. 3 to 4 pounds mushrooms, cut into 1/4-inch slices 1 tsp salt 1 tsp ground black pepper Few grains of cayenne 2 tsp cornstarch, to prevent caking (optional) Dry the mushroom slices (Preserving). When the slices are nearly dry, remove in 2 to 3 batches to baking sheets. Place in a preheated 300: oven and toast until golden brown. After the slices have cooled, place a few at a time in a blender or a food processor and blend to a fine powder. Repeat this procedure until all the mushrooms have been pulverized. Add the other ingredients and blend. Store in a glass container with a tightly closed top.Makes 1 cup Old Bay Seasoning. ************** 1 Tbsp. Celery Seed 1 Tbsp Whole Black Peppercorns 6 Bay Leaves 1/2 tsp. Whole Cardamom 1/2 tsp. Mustard Seed 4 Whole Cloves 1 tsp. Sweet Hungarian Paprika 1/4 tsp. Mace Dash of Salt In a spice grinder or small food processor, combine all of the ingredients. Grind well and store in a small glass jar. ONION PAPRIKA SEASONING. ******************** Mix 2 tsp paprika 1 tsp onion powder 1/2 tsp salt For a more spicy mixture add 1/4 tsp cayenne pepper and/or 1/4 tsp ground white pepper ORLEANS PEPPER STEAK RUB. ********************* 1/2 tsp. ground red pepper 1/2 tsp. ground white pepper 1/4 tsp. black pepper 1/2 tsp. onion powder 1/4 tsp. salt PARMESAN SEASONING. *************** 1/2 tsp. dried whole thyme 1/2 tsp freshly ground pepper 1 T. extra virgin olive oil 1/4 C finely grated fresh parmesan cheese and 1/2 tsp salt Pork Seasoning Mix. *************** 1/4 cup salt 1 tbsp red pepper flakes 1 tbsp ground black pepper 1 tbsp ground white pepper 2 tbsp onion powder 1 1/2 tbsp garlic powder 1 tsp. dry mustard 1/2 tsp. ground bay leaves 1/2 tsp. chervil 1/2 tsp. celery seed 1/4 tsp. sage 1/4 tsp. ginger 1/8 tsp. thyme Combine all and store in an air tight container. Poultry Seasoning. ************** 2 cups dried parsley 1 cup dried sage, crumbled 1/2 cup summer savory 1/2 cup dried rosemary 1/4 cup dried lovage 1/4 cup dried marjoram 1 tsp black pepper 1 tsp dried onion powder Combine all and store in airtight container. Makes 4 1/2 cups Prime Rib Rub. ********** 1TBS Garlic Powder 1TBS Dried Rosemary 2TBS Black Pepper 2TBS Salt Put the rub on the night before and wrap it in plastic wrap. If you do decide to grill remember its about 45 minutes per pound to smoke. Puerto Rican Seasoning Salt. ************************ 2 tbsp black peppercorns 2 tbsp cumin seeds 2 tbsp dried oregano 1/2 cup coarse salt 2 tbsp garlic powder Combine the peppercorns and cumin seeds in a dry skillet and cook over low heat, shaking the pan to ensure even cooking, until roasted about 3 minutes. Transfer to a bowl and let cool. Place in a grinder and add oregano and grind to a fine powder. Add the salt and garlic powder. Store in airtight jar. Makes one cup Quick Garam Masala. *************** 2 tbsp ground cumin 2 tbsp ground coriander 2 tbsp ground black pepper 1 tsp ground cardamom 1 tsp ground ginger 1/8 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp ground nutmeg Combine all in a jar and shake. Makes 1/3 cup REGGAE BEAT SEASONING. ****************** 2 teaspoons minced dried onion 1 teaspoon minced dried garlic 1 teaspoon granulated sugar 3/4 teaspoon salt 1/2 teaspoon crushed red pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 1/2 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon ground clove dash cornstarch dash dried savory dash dried thyme Combine all ingredients in a small cup or bowl. Crush with the back of a spoon until finer in texture. Store in a covered container. Makes about 3 tablespoons. SALAD SEASONING. ************ 2 tbsp Romano cheese 1 1/2 teaspoons sesame seeds 1 tsp paprika 3/4 tsp salt or salt substitute 1/2 tsp poppy seeds 1/2 tsp celery seeds 1/4 tsp garlic powder 1/4 tsp coarse ground black pepper Dash cayenne pepper Combine all and store in airtight container. Seafood Seasoning. ************** 1 tbsp ground bay leaves 1 1/2 tsp dry mustard 2 1/2 tsp celery salt 1 1/2 tsp black pepper 3/4 tsp ground nutmeg 1/2 tsp ground cloves 1/2 tsp ginger 1/2 tsp paprika 1/2 tsp red pepper 1/4 tsp ground mace (optional) 1/4 tsp ground cardamon (optional) Combine all ingredients well. Store in airtight container Seafood Seasoning Rub. ****************** 1 1/2 tsp ground bay leaves 1 1/2 tsp dry mustard 1 1/2 tsp black pepper 1 tsp salt 2/3 tsp ground nutmeg 1/2 tsp ground celery seeds 1/2 tsp ground cloves 1/2 tsp powder ginger 1/2 tsp paprika 1/2 tsp ground red pepper Combine all ingredients in an airtight container. Rub on seafood or chicken before grilling. Makes 1/4 cup Steak Rubs: Here are some dry rubs for steak. Each one makes enough for 2 12 oz steaks. Orleans Pepper. *********** 1/2 tsp. ground red pepper 1/2 tsp. ground white pepper 1/4 tsp. black pepper 1/2 tsp. onion powder 1/4 tsp. salt Lemon Kick. ******* 1 tsp. lemon pepper 3/4 tsp. seasoned salt 1/4 tsp. garlic powder Herb Bouquet. ********* 1/4 tsp. coarsely ground black pepper 1/2 tsp. dried mustard 1/2 tsp. dried rosemary, crushed 3/4 tsp. dried oregano leaves 3/4 tsp. dried thyme Tex Mex. **** 1 tsp. chile powder 1/2 tsp. cumin 1/4 tsp. onion salt 1/4 tsp. garlic salt 1/8 tsp. ground oregano Cucina Italia. ********** 3/4 tsp. dried oregano 3/4 tsp. dried basil 1/2 tsp. garlic powder 1/2 tsp. salt Sweet Ginger Steak Rub. ******************* 2 tbsp soy sauce 1 tbsp chinese five spice powder 1 tbsp brown sugar 1 tsp ground ginger 1 tsp salt 1/2 tsp ground red pepper 1/2 tsp asian sesame oil Combine all ingredients in a bowl or cup and rub full amount all over steak.Enough for 1 1/2-2 pounds of steak. Sweet Rub. ****** 6 tbsp brown sugar 3 tbsp dry mustard 1 tbsp black pepper 2 tbsp chili powder 2 tbsp garlic powder 1 tbsp onion salt 3 tbsp onion powder 2 tbsp salt 1 tbsp ground cumin 1 tbsp celery salt Combine all ingredients in airtight contain and store. This would be good on ribs. STEAK RUB. ****** 1/2 cup brown sugar 1/4 cup granulated sugar 2 tbsp dark chili powder 2 tbsp paprika 1 tbsp dry oregano 1 tbsp dry thyme 1 tbsp dry sweet basil 2 tbsp dry mustard 1 tbsp cayenne pepper 2 tbsp granulated garlic Mix all ingredients together thoroughly and generously rub on steak before grilling. SWEET RUB. ****** 6 tbsp brown sugar 3 tbsp dry mustard 1 tbsp black pepper 2 tbsp chili powder 2 tbsp garlic powder 1 tbsp onion salt 3 tbsp onion powder 2 tbsp salt 1 tbsp ground cumin 1 tbsp celery salt Combine all ingredients in airtight contain and store. This would be good on ribs. TEX-MEX STEAK RUB. ************** 1 tsp. chile powder 1/2 tsp. cumin 1/4 tsp. onion salt 1/4 tsp. garlic salt 1/8 tsp. ground oregano TEXAS STEAK RUB. ************ 1/2 cup brown sugar 1/4 cup granulated sugar 2 tbsp dark chili powder 2 tbsp paprika 1 tbsp dry Mexican oregano 1 tbsp dry thyme 1 tbsp dry sweet basil 2 tsp dry mustard 1 tsp cayenne pepper 2 tbsp granulated garlic Mix all ingredients together thoroughly. Generously rub on steak and grill as usual VEGETABLE BLEND. ************ 1 1/2 tbsp onion powder 1 1/2 tbsp toasted sesame seeds 1 tbsp dried chives 1 tbsp dried tarragon 1/2 tbsp dry mustard 1/2 tbsp dill weed 1 1/2 tbsp dried red bell pepper flakes 1/2 tbsp salt Combine and store. Sauces & Marinades 1948 ORIGINAL BARBECUE SAUCE. ************************* 1 medium onion, chopped 2 cloves garlic, minced 2 Tbl. Butter, melted 1 large can whole tomatoes 8 oz tomato paste 1/2 cup celery, chopped 1/3 cup vinegar 1/4 cup green pepper, chopped 2 fresh celery leaves, chopped 1 ay leaf 3 Tbls. Molasses 1-1/2 tsp. salt 2 tsp. dry mustard 2 tsp. Tabasco sauce 1/2 tsp. ground clove 1/2 tsp. ground allspice 2 slices lemon Saute onion and garlic in butter in a saucepan until tender. stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processor. Use sauce for basting and as a side dish for dipping. ALL PURPOSE BARBECUE SAUCE. *********************** 2 tbsp vegetable oil 1 small onion 2 garlic cloves, finely chopped 1 tsp red pepper flakes, finely chopped 1 tbsp chile powder or paprika 1 1/2 cups ketchup 1/2 cup amber beer or ale 1/4 cup cider vinegar 1/4 cup water 1/4 cup brown sugar 2 tbsp dijon-style mustard 2 tbsp worcestershire sauce salt and ground black pepper tabasco sauce, optional or to taste In a saucepan cook onions in oil over moderate heat until tender. Stir in garlic,red pepper flakes and chile powder and cook for one minute. Add ketchup, beer, vinegar, water, brown sugar, mustard, Worcestershire sauce,salt,black pepper and tabasco sauce, stirring to combine. Partially cover and simmer until slightly thickened about 15 - 20 minutes. Taste and adjust seasoning, if necessary, with Tabasco sauce. Remove sauce from heat and allow to cool completely. Sauce can be refrigerated for 2 to 3 weeks or frozen for up to 1 month. BBQ Sauce. ****** 1/2 Cup A-1 Sauce 2 Cups Ketchup 1/2 Cup Brown Sugar 1 Tbsp. Soy Sauce 1/4 Cup Honey 1 Tsp. Garlic Minced or 1/2 Tsp. Granulated Dry Garlic 1 Tsp. Lemon Juice Blend all ingredients together. BEER BBQ SAUCE. ********* 1 onion, chopped 1 stick butter 3 cloves of fresh garlic, minced 3 T. apple cider vinegar 1 cup of chili sauce 1 & 1/2 cups chicken stock 2 T. brown sugar 2 T. Worcestershire sauce 1 t. horseradish sauce 1/2 t. yellow mustard juice of 1/2 half of a lemon. 1 can of beer 1 red pepper Creole seasoning to taste Tabasco sauce, or cayenne pepper (to taste) Take a large pot and cook the onion and garlic in the butter until clear, and then add the remainder of the ingredients. Throw in the lemon half. Bring to a soft boil, then simmer about 20 minutes. BLACKBERRY BARBECUE SAUCE. ********************** 1/2 cup blackberry preserves 1 1/2 cups ketchup 1/8 cup packed brown sugar 1/8 tsp cayenne pepper 1/4 tsp mustard powder 2 tbsp red wine vinegar Whisk together all ingredients. Brush on pork or poultry while grilling. Bourbon Butter Basting Sauce. ************************* 1 stick salted butter 1 cup apple cider 1/4 cup packed dark brown sugar 1 tbsp fresh lemon juice 1/2 tsp salt or more as needed 1/2 tsp black pepper 1 cup bourbon Melt the butter in a medium size saucepan over medium heat. Add the cider, sugar, lemon juice,1/2 tsp salt and pepper. Increase heat to high and bring to a boil. Boil until slightly thickened, about 5 minutes. Remove from heat and stir in the bourbon. Taste for seasoning, adding salt as needed. Store in fridge for up to 1 week. Makes 2 1/2 cups Bourbon-Orange Barbecue Sauce. ************************** 1/4 cup vegetable oil 1 large onion,minced 2/3 cup bourbon 2/3 cup ketchup 1/2 cup cider vinegar 1/2 cup fresh orange juice 1/2 cup real maple syrup 1/3 cup dark molasses 2 tbsp worscetershire sauce salt and pepper Heat oil in a large saucepan. Add onions and cook for about 10 minutes or until golden. Add remaning ingredients and bring to a simmer,stirring frequently.Reduce heat to low and cook until mixture thickens,about 40 minutes.Use as a glaze or simmer until very thick and use as a serving sauce for pork or chicken. Makes about 1 1/2 cups. CHICKEN BARBECUE SAUCE. ******************* 1c. oil 2c. vinegar 1Tbsp. lemon juice 1Tbsp. accent 2tsp. poultry seasoning 4Tbsp. salt 1tsp. garlic salt 1tsp. pepper Mix all ingredients together and soak overnight in the refrigerator. The next morning start your smoker to heat up, using hickory chips. Once smoker is warmed a bit, place chicken in smoker and let smoke, applying the sauce often. Chicken usually takes 3 to 4 hours, depending on how you like your chicken. Though continually brush the chicken with sauce for the best flavor. Also great for grilling, use directions as above, usually takes about the same amount of time with grilling. Be sure to continually brush with sauce on grill also CHICKEN OR SHRIMP MARINADE. *********************** 3 cloves garlic, crushed 1 1/2 teaspoons salt 1/2 cup brown sugar 3 tablespoons Dijon mustard 1/4 cup apple cider vinegar 6 tablespoons olive oil Juice of 1 lemon Dash of cayenne or ground black pepper Mix all ingredients with a whisk. Pour over chicken or shrimp. Refrigerate overnight. Grill over hot coals. Chicago Style Barbecue Sauce. ************************* 1/2 stick, unsalted butter 1 medium onion minced 1 teaspoon minced garlic 1 bottle (24 oz) ketchup 1/2 C beer 1/3 C each: cider vinegar, packed dark brown sugar 1/4 C molasses or honey 2 Tablespoon each: chili powder, strongly brewed coffee, 1 Tablespoon PLUS 1 teaspoon Worcestershire sauce 1 teas. paprika 1/2 teas. cayene 1) Melt butter in medium pot over medium heat. Cook onion and garlic, stirring often, until golden brown, about 6 minutes. Add ketchup, beer, vinegar, brown sugar, molasses, chili powder, coffee, Worcestershire, paprika and cayene. Mix well. 2) Reduce heat to simmer. Cook, until thickened, stirring often , about 1 hour. Add water if sauce gets too thick. Taste, adjust seasoning. Cool Makes 24-30 servings. Use leftover for chicken, burgers and pork chops. Chinese Barbecue Sauce. ******************* 3/4 c Catsup 1/2 c Brown sugar 3 tb Soy sauce 1 tb Ground ginger 1 tb Liquid smoke (I use 2t.) 2 x Cloves garlic, minced Combine all ingredients and heat until sugar is dissolved and bubbly. Coca Cola BBQ Sauce. **************** 1 Cup Coke 1 Cup Ketchup 1/2 Cup Worcestershire Sauce 1 tsp Liquid Smoke 3 TBS A1 Steak Sauce 1 tsp Onion Flakes 1 tsp Garlic Flakes 1/2 tsp Pepper Combine all and bring to boil over medium heat. Reduce to simmer and reduce 25% Creole Sauce. ********* 2 Tbs (30 ml) olive oil 1 medium onion, finely chopped 2 bell peppers (capsicum), seeded and finely chopped 3 ribs celery, finely chopped 1 small bulb fennel (anise), cored and finely chopped 3 - 6 cloves garlic, finely chopped 2 cans (15 oz, 425 g each) canned tomatoes with the liquid 1 Tbs (15 ml) sugar 2 bay (laurel) leaves 1 tsp (5 ml) dried thyme 1 tsp (5 ml) dried oregano Salt and freshly ground pepper to taste Cayenne pepper to taste Optional ingredients: 1/2 cup (125 ml) red wine 1/4 cup (60 ml) dry sherry 1/4 cup (60 ml) diced ham 1/4 cup (60 ml) chopped green olives 3 Tbs (45 ml) chopped capers Heat the olive oil in a saucepan over moderate heat. Saute the onion, bell peppers, celery, fennel, and garlic until tender but not brown, about 5 minutes. Add the remaining ingredients and simmer uncovered until the sauce has reduced and thickened, 45 minutes to 1 hour. Makes about 3 cups (750 ml). Creole Sauce. ********* 2 tablespoons butter or margarine 1 cup diced onion (cut in 1/4-inch pieces 1 cup diced green bell pepper (cut in 1/4-inch pieces) 3 cups chopped tomatoes or 1 cup tomato sauce plus 2 cups water 1/4 teaspoon thyme 2 bay leaves 4 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon Tabasco sauce Salt, to taste Dash ground black pepper 1 tablespoon cornstarch 2 tablespoons water Melt butter in a saucepan. Add onion and green pepper; saute over medium heat until onion is translucent. Add tomatoes, thyme, bay leaves, garlic, paprika, Tabasco, salt and pepper. Simmer over low heat for 30 minutes. Dissolve cornstarch in 2 tablespoons water. Add to simmering sauce; cook until sauce is clear. Remove bay leaves. DILL LEMON BASTING SAUCE. ********************* 1/2 cup lemon juice 1/2 stick(1/4 cup) butter 1 tbsp chopped fresh dill, or 1 tsp dried dill weed 1/2 tsp salt 1/4 tsp fresh ground black pepper In a small saucepan combine lemon juice, butter, dill, salt and pepper. Heat to bubbling. Cool to lukewarm before using. Use on chicken or fish. Dr Pepper Sauce. ************** You can use beef roast, pork chops, ribs, and chicken Ingredients: 2/3 Cups of Dr. Pepper 2/3 cup of Ketchup 1 tsb. of Worstshire 1 tsb. of Dried Oregano 1 garlic clove (minced) optional Instructions: Beef Roast: Place a 2-3 lbs roast in a crock pot and bake on low for 4-6 hrs. Add your vegetable the last 2 hrs. Or you can break-up the roast and serve on sandwiches. Also, you can Bake the roast at 350 for 1 hr. Pork Chops or Chicken: Place 4 pork chops in a 9 x 13 dish and bake at 350 for 1 hr. Ribs (I use country style aka without the bone): Place 2-3 lbs ribs in a crock pot and bake for 4-6 hrs on low. Basting the ribs with the sauce every 30 mins. Or you can bake the ribs at 325 for 1 hr and then bake another 45 min basting the ribs every 15 min. Do not use Diet Dr. Pepper even if does taste the same. The sugar helps tenderize the meat. The recipe for sauce is enough for one pound of meat. Double or triple if you need more.
MARINATED PORK TENDERLOIN. ************************ 1 ounce corn oil Juice of 1 lime Zest of 1 lime 2 teaspoons ground cumin seed 1 Serrano Chile, thinly sliced 2 cloves garlic thinly sliced 1 teaspoon kosher salt (or 1/2 teaspoon regular salt) 1/2 teaspoon freshly ground black pepper 1 pork tenderloin, approximately 1 pound, trimmed Place the oil, lime juice, lime zest, chile, garlic and salt in a 2 quart bowls or plastic bag. (The bag works best). Mix the ingredients well. Add the pork tenderloin and coat evenly with the ingredients. Cover bowl or seal plastic bag and refrigerate for at least one hour. Preheat a grill or oven broiler. Season the pork with salt and pepper, and grill or broil to an internal temperature of 150º. (Take it out at 140º and it will rise to 150º while it rests) Rest the meat for at least 5 minutes before slicing. MARINATED SIRLOIN STEAK. ******************** Recipe Submitted by Joanne. 1/2 cup Olive Oil 1/4 cup red wine vinegar 1/4 cup soy sauce 2 tablespoons chopped onion 1 garlic clove, minced 1 tablespoon grated fresh ginger 2 pound sirloin steak Combine olive oil, vinegar, soy sauce, onion, garlic and ginger in ziplock bag. Place the steak in the bag with the marinade. Seal and marinate in refrigerator overnight. Remove steak, discarding marinade. Grill or broil steak, turning once and brushing frequently with remaining marinade,until steak is desired doneness. Mustard Barbecued Lamb Chops. ************************* 7 cloves of garlic 2 sprigs of fresh rosemary 2 sprigs of fresh thyme 1 Tablespoon of dried oregano 20 black peppercorns ½ cup of olive oil 12 rib lamb chops 1 Tablespoon of canola oil 1 small red onion ½ carrot ½ serrano chili ¼ cup of red wine vinegar ½ cup of ketchup 1½ Tablespoons of Dijon mustard 1 Tablespoon of honey Mix 5 crushed garlic cloves, rosemary, thyme, oregano, peppercorns, and olive oil to make a marinade. Place the rib lamp chops, trimmed of fat, in a shallow baking dish or a Ziploc plastic bag to marinate. Set aside to refrigerate overnight. In a medium sized saucepan over medium-high heat, add 1 small red onion peeled and diced, ½ carrot peeled and diced and 2 cloves of garlic, peeled and crushed. Sauté for 3 minutes in canola oil. Add ½ serrano chili seeded and ¼ cup of red wine vinegar. Stir for 1 more minute. Add ½ cup of ketchup, 1½ tablespoons of Dijon mustard, and 1 tablespoon of honey. Turn the heat to low and simmer for 25 minutes. Swap out with sauce that has already been sautéd for 25 minutes. Cool and puree in a blender. Strain and thin with a little water if needed. Wipe the marinade off the lamb chops before placing the chops on the grill. Grill the meat until medium rare. About a minute before the lamb is done, brush the lamb chops on both sides with the mustard sauce. Cook for about 4 to 5 minutes on each side. When you serve the lamb chops, spread both sides with the additional sauce. My Favorite Burger. *************** 75% 25% chopped meat blend Loosly pack when forming the burgers. Rub about 1 teaspoon of liquid smoke marinade on each side. Barbecue away(indiirectly)from the charcoal. Cook until medium rare. Top with cheese, lettuce, pickles, tomato and raw onion if you like and serve on a fresh untoasted roll. This is the best burger I have ever prepared! Trust me on this one. Gary Solomon www.RecipeExchange.com Not Your Same Old Burger Ideas. ***************************** Start with a cooked hamb

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