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(click here to return to menu.)
GRILLED MUSHROOM
SALAD (click here to return to menu.)
1 lb. lg. white
mushrooms, such as shiitake or portabello
5 tbsp. olive oil
1 tbsp.
balsamic vinegar
Salt and freshly ground black pepper,
to taste
2 tbsp.
freshly grated Parmesan cheese
2 tbsp. finely chopped fresh
parsley
Light the grill. Remove and discard a slice from the bottom of
each mushroom stem. If the caps are sandy, wipe them with a clean cloth. Brush
the mushrooms with 3 tablespoons of the olive oil. When the coals turn gray, set
the mushrooms, rounded sides down, on the grill and cook them for 8 to 10
minutes, turning them often. The mushrooms are done when they start to release
some of their liquid and collapse a little. Remove them from the grill and cut
some of the largest mushrooms in half. If the mushrooms are very large, you can
slice them. Let the mushrooms cool slightly. In a small bowl, whisk together the
balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of
oil, whisking constantly until it is all combined. Pour the dressing over the
mushrooms, then cover them tightly with plastic wrap. Refrigerate them for 1
hour. Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you
like, and serve with grilled bread. Serves 4.
GRILLED CORN
SALAD (click here to return to menu.)
6 ears fresh corn,
husked
2 tbsp. corn oil
1 red bell pepper, diced
2/3 c. diced red
onion
1/4 c. red wine vinegar
1 tbsp. minced fresh thyme or 1
tsp.,
dried
2 tsp. minced fresh chives
2 shallots, minced
1/2 tsp.
salt
1/4 tsp. fresh ground pepper
1/2 c. olive oil
Cook corn in
boiling water until barely tender, about 3 minutes, drain and rub with oil; put
on grill over hot fire until lightly browned all over; cut kernels off corn and
mix with red pepper and onion. In separate bowl, combine other ingredients,
except olive oil. Gradually whisk in olive oil and pour over salad and toss.
GRILLED VEGETABLE
KABOBS (click here to return to menu.)
12 lg. fresh
mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon
juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1
inch
diagonal slices
4 cherry tomatoes
Place mushrooms in medium
bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing,
lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms
and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes,
turning and brushing frequently with dressing mixture. Remove from heat. Thread
cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and
brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings.
GRILLED
TOMATOES (click here to return to menu.)
6 tomatoes
1 green
pepper
1/2 c. sugar
1 c. dried bread crumbs
Butter
Preheat oven
to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish.
Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs
alternately. Add dot of butter in center. Bake 1 hour. Serves 6
GRILLED RED
ONIONS (click here to return to menu.)
4 med. red onions
2
tbsp. Worcestershire sauce
2 tbsp. Balsamic vinegar or red
wine
vinegar
2 tbsp. soy sauce
2 tbsp. olive oil
3/4 tsp.
pepper
Cut and discard 1/4" slice from top and bottom of each onion, then
cut onions in half crosswise. Arrange in single layer in shallow dish. Whisk
together Worcestershire sauce, vinegar, soy and oil and pour over onions.
Marinate 1 hour at room temperature, basting occasionally. Grill onions on
medium with grill cover down, basting occasionally about 4 minutes per side,
until brown. Season with pepper. TIP: Hold onion sections together with small
skewers while grilling.
GRILLED CORN ON THE
COB (click here to return to menu.)
Corn on cob with husks
on
Butter (stick works best)
Aluminum foil
Pull back small amount
of husk. Put small amount of butter on corn. Put husks back over again. Wrap in
foil. Put on hot grill turning once in a while. Leave on grill 15-30 minutes.
Corn won't burn too fast. Be careful very hot when husking corn.
HERBED GRILLED
CORN (click here to return to menu.)
1/2 c. butter,
softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp.
salt
Dash of pepper
8 cleaned ears of corn
Blend butter with
parsley, chives, salt and pepper. Spread 1 heaping
tablespoon on each ear; wrap individually in heavy-duty foil. Grill over glowing
coals 15-20 minutes or until tender, turning occasionally.
(click here to return to menu.)
ITALIAN GRILLED
VEGETABLES (click here to return to menu.)
1/2 c. Miracle Whip salad dressing
1/2 c. Kraft Zesty Italian
dressing
2 zucchini, cut in half, lengthwise
2 summer squash, cut in
half,
lengthwise
2 red, green or yellow peppers, cut
into
quarters
Combine dressings, mix until well blended. Lightly score cut
sides of vegetables, brush with dressing mixture. Place dressing side up on
broiler pan. Broil 4 inches from heat source for 6 minutes, turn, brush with
dressing. Continue broiling 6 minutes or until vegetables are tender. Serve with
remaining dressing mixture. Makes 4-6 servings.
GRILLED
CABBAGE (click here to return to menu.)
1 head cabbage
1 stick butter, softened
1 med. onion
5
slices bacon
Crushed red pepper (very light)
Dice all of the above,
put in tinfoil pan. Cover with tinfoil. Cook on grill until done (approximately
40 to 60 minutes).
EASY CHEESY GRILLED
POTATOES (click here to return to menu.)
4 to 6 potatoes, unpeeled, cut into 1 to 1 1/2 inch cubes
1
med. onion, sliced & separated into rings
4 to 6 slices cheese (1 slice
per potato)
Salt & pepper to taste
Slice the onion and cube the
potatoes. Place on a large sheet of heavy-duty aluminum foil, layering potatoes
and onions twice. Place the cheese slices on top and close the foil tightly.
Place on grill for 30 to 45 minutes while grilling other meat. These potatoes
are so good you may need to double the recipe! (Make 2 foil packs when
doubling!)
GRILLED
POTATOES (click here to return to menu.)
2 lb. red potatoes, quartered
1/2 c. water
1/2 c. Miracle
Whip salad dressing
1/4 c. chicken broth
2 tsp. dried oregano leaves
1
tsp. garlic powder
1/2 tsp. onion powder
Cook potatoes until partly
done. Drain off water. Mix remaining ingredients, stir in potatoes, cover and
refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes on
skewers. Place on grill over hot coals. Grill covered for 4 minutes. Rotate
skewer; brush with reserved salad dressing mixture. Continue grilling until done
and brown.
GRILLED VEGETABLE
PACKETS (click here to return to menu.)
2 c. corn cut from cob
1 sweet red pepper, cut into strips
1
sm. green pepper, cut into strips
1 sm. onion, sliced
8 cherry tomatoes,
cut in halves
1 tbsp. chopped parsley
1/4 tsp. dried basil
1/2 tsp.
lemon pepper
1/2 tsp. salt
2 tsp. butter or margarine
Mix first 9
ingredients in large bowl. Put vegetables on 2 (12x12-inch) pieces of foil. Dot
with butter. Bring ends of foil together and twist to seal. Grill packets over
hot coals for 15-20 minutes until vegetables are tender. Serve hot. Yield: 4
servings.
GRILLED SWEET POTATOES WITH
CILANTRO SAUCE (click here to return to menu.)
CILANTRO SAUCE
1 c. low-fat plain yogurt
1/2 c. sour
cream
1 fresh jalapeno or other hot chili
pepper, cored, seeded, and
very
finely chopped
1/4 c. chopped fresh cilantro
2 tbsp. grated raw
onion
3 tbsp. bottled salsa (hot or mild)
In a bowl, stir together the
yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot
pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well
blended, cover it tightly with plastic wrap and refrigerate for at least 15
minutes (you can store this sauce for up to 2 days).
SWEET POTATOES
6 lg. sweet
potatoes, rinsed, with
skins intact
1/4 c. olive oil
Salt and freshly
ground black pepper,
to taste
Light the grill. Cut the sweet potatoes
lengthwise into 8 spears each (you will have 4 dozen all together). Set them,
skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the
coals turn gray, place the spears on the grill, cut sides down. Cook the
potatoes for about 8 minutes, turning them often, until they are charred in
spots and cooked through (test them with the tip of a knife to make sure they're
soft). Arrange the potatoes on a large platter and serve with the cilantro
dipping sauce.
GRILLED FLANK
STEAK (click here to return to menu.)
1 (1 1/2 lb.) flank steak
1 c. vegetable oil
1/2 c. firmly
packed brown sugar
1/2 c. soy sauce
1/4 c. red wine
1 tbsp. minced
garlic
1 tbsp. minced gingerroot or 1 tsp.
ground ginger
Trim
excess fat from steak; score steak on both sides in 1 1/2 inch squares. Place
steak in a large shallow dish or zip-top heavy-duty plastic bag. Combine oil and
remaining ingredients, stirring well. Pour over steak. Cover or seal; marinate
in refrigerator 8 hours, turning occasionally. Drain steak, reserving marinade.
Grill, covered, over medium coals (300 to 400 degrees) 6 to 8 minutes on each
side or to desired degree of doneness, basting twice with marinade. Discard
remaining marinade. To serve, slice steak across the grain into thin slices.
Yield: 6 servings. Note: Steak may be grilled ahead of time and served cold.
GRILLED
MEATBALLS (click here to return to menu.)
1 lb. ground beef
1/4 c. grated Parmesan cheese
1 pkg.
chopped spinach, chopped &
drained
1 mashed garlic
1 egg
1 tsp.
Accent
Salt & pepper
1/2 c. cornmeal
Mix and make into balls
size of lemon. Roll in cornmeal. Well greased broiler pan, cook under broiler at
375 degrees for 15 to 20 minutes.
GRILLED CHOPS (click here to return to menu.)
3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1
tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about
1
1/2-inch thick)
Combine the first five ingredients. Place chops in a
glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or
overnight. To cook, remove chops from marinade and grill or broil 4 inches from
the heat to desired doneness. Brush occasionally with the marinade. Yield: 6
servings. These pork chops make a quick company dish. Our family enjoys them on
the grill, as the simmer weather in our part of the country is hot and muggy. In
the wintertime, they're wonderful prepared in the broiler.
GRILLED FRESH
HAM (click here to return to menu.)
4 to 5 pound Armour boneless fresh ham pork leg
3/4 cup chili
sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry
mustard
1 clove garlic, minced
Prepare covered grill with drip pan in
center, bank with medium hot coals. Place ham in center of grill. Grill over
slow coals until meat thermometer registers 160 degrees F. about 2 2 1/2 hours.
Mix remaining ingredients; brush ham frequently with sauce during the last hour
of grilling time. Let ham stand at least 10 minutes before
carving.
GRILLED HAWAIIAN PORK
TENDERLOIN (click here to return to menu.)
3 pounds pork tenderloin
1 quart reduced pork broth
1/2 cup
brown mustard
1/2 cup yellow mustard
1 1/2 tablespoons horseradish
1
1/2 tablespoons ketchup
1 1/2 tablespoons brown sugar
2 cloves garlic,
minced
8 small red potatoes
2 carrots, stripped
1 can pineapple
rings
In saucepan, place pork broth, brown and yellow mustards, honey,
horseradish, ketchup, brown sugar and garlic. Simmer on low and reduce. Grill
pork tenderloin, turning to prevent burning while brushing sauce over the meat.
Remove from grill when done, 170 degrees. About 1 hour on low heat. Grill
vegetables and pineapple during last half of the cooking time and serve with the
meat.
BABY BACK
RIBS (click here to return to menu.)
4 racks pork baby back ribs, each about 1 pound
12 whole black
peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3
inches long
1/4 cup soy sauce
1 12 ounce jar plum jam
1 tablespoon
grated, peeled gingerroot
1 garlic clove, crushed with garlic press
In
8 quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon
stick and enough water to cover to boiling over high heat. Reduce heat to low;
cover and simmer 50 minutes to 1 hour until ribs are fork tender. Remove ribs to
platter. If not serving right away, cover and refrigerate until ready to
serve.
Prepare glaze: In 1 quart saucepan, heat soy sauce, remaining star
anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover
and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain
mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated
ginger, and garlic.
Place ribs on grill over medium heat. Cook 10
minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to
10 minutes, brushing with remaining glaze and turning frequently.
BARBECUE BEEF
RIBS (click here to return to menu.)
5 pounds beef short ribs
3 cups BBQ sauce
Place ribs in
a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides;
pierce meat with a large fork. Marinate 8 hours turning once. Remove ribs from
marinade and brush off excess sauce to avoid burning Broil or cook over
coals
BBQ RIBS (click here to return to menu.)
3 pounds short ribs
2 cups chicken broth
2 cups water, or
enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider
vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry
mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1
teaspoon chili powder
1/4 teaspoon cayenne pepper
The day before
grilling the ribs, put the sugar and vinegar in a pot large enough to hold the
ribs and place over medium heat on top of the stove. Cook until the vinegar
reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as
the syrup will suddenly darken in color. Immediately add broth, water, catsup,
tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring
to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs
from the liquid and place covered in the refrigerator. Cook the liquid over
medium heat until it becomes thick and syrupy.
Day of grilling, place
the ribs on the grill so they are not directly over the coals or flame and cover
the grill so that smoke collects inside. If your grill does not have a cover,
improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue
sauce every 10 minutes. When ribs are well heated, remove to a platter and serve
with extra sauce on the side.
ASIAN GRILLED PORK
TENDERLOIN (click here to return to menu.)
2 pork tenderloins, about 3/4 pound each
chopped fresh
cilantro, for garnish
Marinade:
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3
garlic cloves, finely chopped
1 tablespoon curry powder
1 tablespoon
grated fresh ginger
1/2 teaspoon ground black pepper
In a small
bowl, combine all marinade ingredients; mix until well blended. Place pork
tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly;
marinate in refrigerator for 1 hour or up to overnight. Remove pork from
marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium
doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in
a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with
sliced pork; garnish with cilantro. Makes 2 servings.
PORK CHOPS WITH ORANGE
SAUCE (click here to return to menu.)
4 lean loin pork chops
2 teaspoons dry mustard
1 tablespoon
honey
1 teaspoon water
2 tablespoons brown sugar
2 tablespoons orange
juice
black pepper
Grill pork chops until well browned. Combine the
mustard and water and spread mixture on to the chops. Combine honey, brown sugar
and orange juice and brush over chops. Grill for a few minutes under a moderate
heat to glaze the chops. Serve with boiled potato and green vegetable or
carrots.
BOURBON STEAK (click here to return to menu.)
1-1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2
tablespoons soy sauce
2 tablespoons water
1 garlic clove,
crushed
Mix all ingredients together, place in ziplock bag and marinate
steak 4 hours or over night. Grill to desired doneness. This recipe is good with
any cut of steak you like.
GRILLED RIB-EYE
STEAKS (click here to return to menu.)
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery
salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use
1 stick or
1/2 cup for 6 steaks)
Sprinkle generous amounts of the
three salt-mixes on the steaks. Use each in amounts to suit individual tastes.
Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid
well into the meat. Wrap in foil together until ready to grill. Grill steaks
until of desired doneness, basting with the butter or margarine as needed.
Remove from grill when ready to wrap back in the foil to take to table. The
juices which come from the steaks are very good to pour over the steaks from the
foil.
GRILLED LONDON
BROIL (click here to return to menu.)
1/2 c. red wine vinegar
1/2 c. soy sauce
1/2 c. vegetable
oil
1/2 tsp. black pepper
4 cloves of garlic, sliced
1 (3 1/2 lb.)
London Broil
Combine first five ingredients in a large shallow dish,
mixing well. Add steak. Turn to coat each side. Cover and refrigerate 12 hours.
Remove steak from marinade. Grill covered over medium hot coals on each side
until desired degree of doneness, basting occasionally with marinade. Remove
from grill, wrap in foil after pouring excess marinade over steak. Let stand in
marinade 5 minutes slice and serve.
GRILLED MARINATED
CUTLETS (click here to return to menu.)
1/2 c. oil
1/4 c. vinegar
Salt and pepper
1 tbsp.
oregano
12 (3 oz.) cutlets (beef, veal or
lamb)
Mix oil, vinegar,
salt, pepper and oregano. Flatten cutlets. Pour marinade over cutlets for 1
hour, turning occasionally. Drain the cutlets; lay on a very hot grill and brown
them on both sides. Turn down the heat and continue cooking, brushing them with
the marinade.
HONEY MUSTARD STEAKS WITH
GRILLED ONIONS (click here to return to menu.)
4 boneless beef top loin steaks, cut 1
inch thick
1/3 c.
Dijon-style mustard,
coarse-grain
1 tbsp. parsley, chopped
1 1/2 tbsp.
honey
1 tbsp. each cider vinegar and water
1/4 tsp. hot pepper
sauce
1/8 tsp. coarse grind black pepper
1 lg. onion, cut into 1/2 inch
thick
slices
Combine mustard, parsley, honey, vinegar, water, pepper
sauce and pepper. Place steaks and onions on grid over medium coals*; brush both
with glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160
degrees), turning once and brushing with glaze. 4 servings. Recipe may be
prepared using boneless beef top sirloin steak or rib eye steaks cut 1 inch
thick.
GRILLED
HAMBURGERS (click here to return to menu.)
1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions,
chopped
1/4 c. Bullseye Barbeque Sauce
Salt & pepper to
taste
Mix all ingredients together then make patties. Grill to taste.
Medium recommended.
GRILLED CHUCK
STEAK (click here to return to menu.)
1/2 c. chopped onion
1/2 c. lemon juice
1/4 c. salad
oil
1/2 tsp. salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 tsp.
thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 clove garlic, minced
2
1/2 lbs. chuck steak, 1/2 inch thick
Combine ingredients except steak.
Marinate meat in mixture 3 hours in refrigerator, turning several times. Drain.
Broil steak on grill over hot coals. Cook steak to doneness you like (about 30
minutes total time), turning once. Baste with marinade during broiling. Makes
about 4 servings.
GRILLED STEAK WITH
LEMON (click here to return to menu.)
4 lbs. flank steak
1/2 c. + 3 tbsp. fresh lemon juice
2
tbsp. olive oil
2 tbsp. fresh minced rosemary
2 tbsp. fresh minced
thyme
1 1/2 tbsp. whole black peppercorns
2 tsp. grated lemon peel
1/2
tsp. salt
Mesquite chips soaked 1 hour
Place meat in large shallow
baking dish just large enough to accommodate in single layer. Drizzle 1/2 cup
lemon juice over. Set meat aside. Add remaining 3 tablespoons lemon juice, oil,
rosemary, thyme, peppercorns, lemon peel, and salt to processor and blend until
paste forms. Rub paste on both sides of meat. Marinade 2 hours at room
temperature or overnight in the refrigerator, turning occasionally. Prepare
barbecue (medium-high heat). Add chips. Place meat on grill. Cover and cook 6
minutes. Turn meat over. Cover and cook to desired degree of doneness, about 6
more minutes for medium-rare. Transfer steaks to platter. Let stand 10 minutes.
Cut steaks diagonally into thin slices and serve.
GRILLED SHISH
KABOBS (click here to return to menu.)
2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12
mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon
squares
2 zucchini, cut in slices
MARINADE
1/3 c. soy sauce
3/4
c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1
tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c.
lemon juice
MARINADE: Blend all ingredients together in blender for 1/2
minute. Pour in jar with tight lid. Refrigerate. Use as directed. SHISH KABOBS:
Marinate beef squares in marinade for several hours or all day. To prepare
kabobs, arrange meat and vegetables on skewers, brush with marinade and broil
over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade
during the cooking process.
GRILLED SWEET AND SOUR
CHOPS (click here to return to menu.)
1 sm. can crushed pineapple
3 tbsp. soy
sauce
8 pork chops
2 tbsp. dry minced garlic
3/4 c. brown
sugar
Make marinate of UNDRAINED pineapple, garlic, soy, and sugar. Place
chops in airtight container and cover with marinade. Refrigerate 24 hours. Grill
over low fire.
GRILLED BONELESS PORK
CHOPS (click here to return to menu.)
4 pork boneless chops, cut about 1- 1/2 inches thick
2
cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2
teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground
coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to
taste
pepper to taste
olive oil
In a resealable plastic bag, make
the marinade mixture by combining the red wine, bay leaves, rosemary, thyme,
coriander, nutmeg, and cloves. Place in the plastic bag each pork and marinate
about 8 hours in the refrigerator, turning occasionally. Preheat grill to medium
heat. Remove each pork chop from the plastic bag; drain and pat dry. Discard
marinade. Season each pork chop with with salt and pepper and lightly brush with
the olive oil. Grill the each pork chop for 6 to 8 minutes on each side. Remove
from grill and serve. 4 servings
(click here to return to menu.)
(click here to return to menu.)
GRILLED LEMON PEPPER
HADDOCK (click here to return to menu.)
1/2 c. milk
1 c. bread crumbs
Lemon juice
Lemon pepper
seasoning salt
1 tbsp. butter
1 lb. haddock fillet
Dip fillet in
milk, then bread crumbs. Place on sheet of aluminum foil (enough to make a tent
around fillet). Sprinkle with fresh lemon juice. Sprinkle heavy with
lemon-pepper and seasoning salt. Dot with butter. Fold up tin foil to make a
tent and poke holes in the side for vents. Place on grill and cook about 10
minutes or until fish flakes when tested with a fork.
BARBECUED
SALMON (click here to return to menu.)
3 tablespoons melted butter
1 tablespoon lemon juice
1
tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon
garlic salt
1/4 teaspoon salt
4 6 ounce salmon steaks
Combine the
butter, lemon juice, white wine vinegar, lemon peel, garlic salt and salt; stir
thoroughly. Generously brush both sides of the salmon steaks with mixture.
Barbeque on a well oiled grill over hot coals. Make a tent of foil or use
barbeque cover and place over salmon. Barbeque 6 to 8 minutes per side depending
on the thickness of your steaks. Baste frequently. Turn once, brushing with
sauce. Steaks should flake easily when tested with a fork. Serves 4.
MARINATED GRILLED FLANK
STEAK (click here to return to menu.)
Juice of 1 lemon
1/2 c. soy sauce
1/4 c. dry red wine
3
tbsp. oil
2 tbsp. Worcestershire sauce
1 lg. clove garlic,
sliced
Pepper to taste
Chopped green onion (optional)
Chopped dill weed
(optional)
Celery seed (optional)
1 1/2 lbs. flank steak
Mix all
ingredients except steak in a shallow glass pan. Score steak and add to the pan.
Marinate in the refrigerator, for 2 to 12 hours, turning steak over
occasionally. Broil over hot coals for 5 minutes (or more) per side. Slice meat
on the diagonal across the grain and serve.
GRILLED PEPPERED
STEAKS (click here to return to menu.)
3/4 c. olive oil
1/3 c. red wine vinegar
4 1/2 tbsp. Dijon
mustard
4 lg. garlic cloves, minced
2 lg. shallots, chopped
1 tbsp. + 1
tsp. coarsely ground
black pepper
1 tbsp. minced fresh thyme
1 tbsp.
minced fresh rosemary
1 tsp. salt
3 flank steaks (about 1 1/4 lb.
each)
Fresh thyme sprigs
Fresh rosemary sprigs
Whisk first 9
ingredients in medium bowl to blend. Place steaks in single layer in large
baking dish. Pour marinade over and turn steaks to coat. Cover and refrigerate
overnight. Prepare barbecue (medium-high heat). Place steaks on grill and season
all sides with pepper. Grill steaks about 4 minutes per side for medium-rare.
Thinly slice steaks diagonally across grain. Arrange slices on platter and
garnish with thyme and rosemary sprigs. Serves 8.
GRILLED RED SNAPPER WITH
LIME (click here to return to menu.)
1 med. Bermuda onion, thinly sliced & separated into
rings
1 lb. of red snapper, or salmon fillets
1 tbsp. coarse
mustard
Lime wedges, chopped orange sections
and chopped papaya
Slices
for garnish
6 tbsp. lime or lemon juice
2 tbsp. honey
Prepare the
grill or preheat the broiler. Place onion on a large no-stick frying pan heated
on medium high. Saute without oil until soft and lightly burnished, about 8 to
10 minutes. (Use Pam spray for pan.) While onions are cooking, fry fish on both
sides until cooked through, about 4 1/2 minutes on each side. Transfer to a
heated serving platter. Add the lime juice and honey to the frying pan. Bring to
a boil, and cook until reduced by half, about 3 minutes, stirring frequently.
Watch closely so it doesn't boil away. Drizzle over fish and serve immediately.
Serves 4.
GRILLED
FAJITAS (click here to return to menu.)
1 c. oil-free Italian dressing
4 oz. diced green chilies
1
1/2 lb. flank steak
8 flour tortillas
1 c. shredded lettuce
1/2 c.
diced tomato
1/3 c. sharp Cheddar cheese, shredded
Hot
sauce
Combine dressing and chilies. Pour mixture over steak. Marinate in
a covered container for at least 6 hours in the refrigerator, turning
occasionally. Grill flank steak 3 to 4 minutes per side until done. Slice across
grain into thin strips. Assemble Fajitas by placing a few strips on warmed
tortilla. Top with lettuce, tomato and cheese. Sprinkle with hot sauce.
CHARCOAL GRILLED HERBED
CHICKEN HALVES (click here to return to menu.)
3 small chickens, halved
Herb Marinade:
1 cup sherry or
if desired, apple juice
1/2 cup salad oil
1 large onion, grated
1
tablespoon dry or prepared mustard
1 tablespoon mixed herbs; thyme, marjoram,
rosemary oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic
salt
1 teaspoon soy sauce
1/2 teaspoon coarsely ground pepper
1/4
teaspoon salt
Measure all marinade ingredients into large jar; shake well
to blend. Place chicken in shallow glass dish; pour Herb Marinade over chicken.
Cover dish with plastic wrap; refrigerate several hours,turning meat
occasionally. Remove chicken from marinade. Place chicken halves, bone side
down, on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken
and cook 30 to 40 minutes longer; basting frequently with marinade, until
chicken is done. Makes 6 servings.
NOTE:
Either refrain from basting
the chicken for the last several minutes of cooking or halfway through cooking,
boil remaining marinade (let boil for 5 minutes to kill off the bacteria. Do not
brush finished meat with contaminated sauce.
GRILLED CHICKEN WITH
BARBEQUE SAUCE (click here to return to menu.)
Chicken for grilling
2 sticks butter
1/2 c. cider
vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of
3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. Worcestershire
sauce
1 tsp. hot pepper sauce (optional)
In a stainless steel pot,
melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt,
Worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes
to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
GRILLED CHINESE CHICKEN
SALAD (click here to return to menu.)
Boneless chicken breast, sliced into strips (approx. 1
lb.)
Romaine lettuce (or any other leafy lettuce)
1 can mandarin oranges
(whole segments)
Slivered blanched almonds
Olive oil and raspberry
vinegar
Salt & pepper
Marinate chicken strips in a mixture of
olive oil, raspberry vinegar and salt and pepper for 2 to 3 hours. Place chicken
strips on grill and cook until done; set aside. Arrange freshly washed lettuce
on a platter. Place chicken strips on lettuce and then add mandarin oranges.
Make sure to allow some of the juice from the oranges to be sprinkled on the
lettuce and chicken. Add the almonds, sprinkling them across the salad. Drizzle
with a dressing of oil and vinegar. Salt and pepper to taste.
GRILLED CHICKEN THIGHS AND
GREEN ONIONS (click here to return to menu.)
4 tbsp. oil
2 tbsp. rice wine or white wine
vinegar
1
tbsp. lemon juice
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. minced
garlic
Ground ginger
Salt and pepper
8 chicken thighs
1 bunch green
onions
In medium mixing bowl, whisk together oil, vinegar, lemon juice,
soy sauce, sugar, garlic, ginger and salt and pepper. Pour over thighs, cover
and refrigerate overnight. Grill skin side down over medium heat 8 to 10
minutes. Flip, brush with marinate and cook 4 to 6 minutes more. Skewer onions,
brush with marinade and grill a couple of minutes a side. Serve chicken and
onions over rice.
MARINADE FOR GRILLED
CHICKEN (click here to return to menu.)
1 c. oil
2 c. vinegar
2 tbsp. salt
4 tbsp. poultry
seasoning
1 tsp. pepper
Bring all ingredients to a boil; let cool.
Doesn't need to be refrigerated. This is enough for about 4 chickens. For one
chicken, with or without skin, place chicken in plastic zipper bag, or
marinating container, and pour in enough marinade to coat, about 2/3 cup.
Marinate 2 to 24 hours; grill or broil until done.
GRILLED CHICKEN
DIJONNAISE (click here to return to menu.)
1/4 c. vegetable oil
1/4 c. fresh lemon juice
1/2 tsp.
freshly ground pepper
6 skinless boneless chicken breast halves
3 tbsp.
tarragon vinegar
2 tbsp. dry white wine
1 tsp. dried tarragon
4 tbsp.
butter or margarine
2 tbsp. Dijon style mustard
In a shallow dish.
Combine oil, lemon juice and pepper. Add chicken and turn to coat with marinade.
Marinate, turning occasionally, for 30 minutes. Meanwhile, combine vinegar, wine
and tarragon in saucepan. Boil until reduced to about 2 tablespoons. Reduce heat
to low, add butter and mustard and stir until butter melts. Set sauce aside;
keep warm. Drain chicken well, grill or broil over medium heat, turning once and
basting frequently with mustard sauce, until just cooked through about 5 minutes
aside. Be careful not to overcook chicken. Serves 6.
GRILLED
CHICKEN (click here to return to menu.)
2 sm. cans frozen orange juice concentrate
1/2 c.
Worcestershire sauce
Chicken pieces
Blend orange juice concentrate
(undiluted) and Worcestershire sauce in blender. Do not add any other
ingredients. Marinade chicken pieces about 1 hour. Cook over low flames, turning
occasionally and basting often with marinade.
GRILLED CHICKEN
BREASTS (click here to return to menu.)
2 tsp. Dijon mustard
4 chicken breasts halved &
skinned
1/4 tsp. ground black pepper
1/3 c. butter or margarine
2 tsp.
lemon juice
1/2 tsp. garlic powder
1 tsp. dried whole
tarragon
Spread mustard on both sides of chicken and sprinkle with
pepper. Cover and refrigerate 2 hours. Melt butter, stir in lemon juice, garlic
powder and tarragon. Cook over low heat for 5 minutes, stirring occasionally.
Place chicken on grill over medium coals or heat. Baste with sauce and grill 50
to 55 minutes or until done, turning and basting every 10
minutes.
BARBECUE SAUCE FOR GRILLED
CHICKEN (click here to return to menu.)
2 eggs
1 c. oil
1/2 c. cider vinegar
1 tbsp. poultry
seasoning
Salt and pepper
In a shaker, combine all ingredients and
shake. Place chicken in large pan and pour sauce over chicken to baste. Continue
basting as chicken is grilled.
GRILLED SWEET & SOUR
CHICKEN KABOB (click here to return to menu.)
2 whole chicken breasts (boneless/skinless)
10 lg.
mushrooms
1/4 c. soy sauce
1/4 c. cider vinegar
2 tbsp. honey
2
tbsp. oil (vegetable)
2 scallions, minced
1 (8 1/4 oz.) can sliced
pineapple
1 (8 oz.) pkg. bacon
1 lg. green pepper, cut up in
lg.
pieces
Cut chicken into chunks. Cut mushrooms in half. Combine
chicken chunks, soy sauce, cider vinegar, honey, oil, scallions, and soak
overnight or minimum 5 hours. Cut each pineapple slice into 3 sections. Cut each
bacon slice into 3 sections. Wrap bacon around each piece of chicken and
pineapple piece. Take 4 long skewers. Thread bacon wrapped chicken, pineapple,
mushroom and pepper. Make it spaced enough for bacon to cook evenly. Brush
reserved soy sauce mixture over grilling kabob. On grill, cook 10 to 15 minutes.
Oven broiler, 10 minutes. Serves 4.
LEMON GRILLED
CHICKEN (click here to return to menu.)
1 (3 to 3 1/2 lb.) chicken, cut into quarters
3/4 c. fresh
lemon juice
1/4 c. olive oil
3 to 4 cloves garlic, mashed
1 tsp. dried
oregano
1 tsp. chopped fresh parsley
Seasoned salt
Freshly ground
pepper
TO MARINATE: In a bowl large enough to hold the chicken, combine
all the ingredients for the marinade. Then marinate the chicken from 3 to 8
hours, turning the chicken and mixing the marinade every so often. TO GRILL:
Preheat the grill. Lay a piece of aluminum foil on grill and brush with oil.
Grill the chicken about 10 to 12 minutes per side (depending on heat and
closeness to flame). Do not overcook. Brush chicken with marinade every 5
minutes during cooking. Serves 4.
GRILLED PEPPERY
CHICKEN (click here to return to menu.)
8 skinned chicken breast halves
2 tbsp. olive oil
2 tbsp.
soy sauce
2 tbsp. honey
1/2 tsp. thyme and 1/2 tsp. paprika
1/4 tsp.
cayenne pepper
1 tbsp. white vinegar
1/2 tsp. allspice
1 tsp. freshly
ground pepper
2 c. sliced mushrooms
Place chicken in shallow
casserole. Combine olive oil, soy sauce, honey, thyme, paprika, cayenne pepper,
vinegar, allspice and pepper and pour over chicken. Marinate in refrigerator for
about an hour. Prepare grill. Remove chicken from marinade and grill until
cooked through, basting periodically with marinade. Pour remaining marinade in
saucepan, add mushrooms, and simmer for a few minutes. Spoon over grilled
chicken breasts. Serves 8.
GRILLED CHICKEN WITH
NECTARINES (click here to return to menu.)
4 chicken breasts
4 nectarines
1 c. coarsely chopped,
toasted pecans
4 to 8 oz. goat cheese
Lettuce
DRESSING
4 tbsp.
vinegar
4 tbsp. walnut oil
4 tbsp. olive oil
Salt and pepper to
taste
Grill chicken breasts and slice. Place bed of lettuce on four
plates. Arrange chicken on lettuce with slices of nectarines. Crumble cheese
over chicken and fruit, sprinkle with pecans. Mix dressing and drizzle over
other ingredients.
LEMON BASIL GRILLED
CHICKEN (click here to return to menu.)
1/2 c. Puritan oil
1/4 c. lemon juice
2 tbsp. white wine
vinegar
1 tsp. grated lemon peel
1 tbsp. dried basil
2 cloves garlic,
minced
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless, chicken
breast
halves (about 1 lb.)
Combine oil and next 7 ingredients in
shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate
30-45 minutes. Turn once. Prepare charcoal for grilling, or heat broiler. Grill
or broil chicken 4 inches from heat, turning once, 3 to 5 minutes per side or
until completely cooked through. 4 servings.
HERB TOMATO GRILLED
CHICKEN (click here to return to menu.)
1 chicken, 3 to 3 1/2 lb., cut up
Dash of salt
Dash of black
pepper
BASTING SAUCE
2 tbsp. oil or melted butter
3/4 c. tomato
ketchup or chili sauce
2 tbsp. white wine or lemon juice
2 cloves garlic,
minced or pressed
3 tbsp. fresh chopped basil or 2 tsp.
dried basil
leaves
TIPS: Fresh chopped parsley can be substituted for fresh basil.
You may marinate the chicken pieces in the sauce before grilling. Cut off excess
fat from chicken pieces. Loosen the skin away from the meat (this helps the
basting sauce to reach the meat underneath). Sprinkle chicken with salt and
pepper. Mix together and blend well the oil, tomato ketchup or chili sauce, wine
or lemon juice, garlic and herbs used. Place chicken pieces on rack. Brush on
both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side,
brushing with basting sauce from time to time. Turn chicken over. Brush again
with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done
and juices run clear when pierced with a fork. Serve immediately with crusty
bread and a tossed green salad, tomatoes and crispy baked potato wedges. 4
servings.
GRILLED TURKEY
TENDERLOINS (click here to return to menu.)
1/4 c. soy sauce
1/4 tsp. basil leaves
1/4
tsp. marjoram leaves
1/4 tsp. thyme leaves
1 lb. fresh or frozen
turkey
tenderloins, thawed
In small bowl, combine all ingredients
except turkey; mix well. Place turkey in 8 inch square (2 quart) baking dish;
pour marinade over turkey. Cover; refrigerate 2 to 4 hours, turning
occasionally. When ready to barbecue, place turkey on grill 4 to 6 inches from
medium high coals. Cook 13 to 18 minutes or until no longer pink, turning once.
4 servings.
BROILER METHOD: Prepare turkey as directed above. Broil
4 to 6 inches from heat for 18 to 20 minutes or until no longer pink, turning
once.
MESQUITE GRILLED CAJUN
TURKEY (click here to return to menu.)
3 lb. Butterball boneless breast of turkey, thawed
Oil
1
tbsp. onion flakes
1 tbsp. garlic powder
1/2 tsp. thyme leaves
1/4 tsp.
cayenne
1/4 tsp. anise seed
1/4 tsp. ground cloves
1/4 tsp. ground
allspice
1 bay leaf
Prepare grill for indirect method using mesquite
chips or coals. Brush turkey with oil. Combine remaining ingredients and
sprinkle over turkey. Place turkey on grill. Cover grill and cook according to
package directions. Wrap in foil and let stand for 30 minutes. Remove and
slice.
NORTH CAROLINA GRILLED
TURKEY STEAKS (click here to return to menu.)
1 (4-6 lb.) turkey breast or 2-3 lb.turkey breast steaks, 3/4-1"
thick
1/2 c. soy sauce
1/4 c. oil
2 tsp. sugar
1 tsp. ginger
1
tsp. ground mustard
1/8 tsp. garlic powder
If using whole turkey
breast, thaw and remove skin. Slice across meat grain, 1/2-1 inch for turkey
steaks. Combine soy sauce, oil, sugar, ginger, ground mustard and garlic; mix
well. Pour over steaks, turning to coat both sides. (A one gallon freezer bag
works well.) Marinate in refrigerator 2 hours or up to 24 hours. Turn steaks in
marinade several times. Grill drained turkey steaks over medium hot coals 8-10
minutes per side basting with marinade a couple of times, if desired. Turkey
steaks are done when there is no pink in center of meat. Serves 8. Marinade
yields: 3/4 cup. Note: Marinade may also be used for kebabs and bite-size pieces
for stir-frying.
GRILLED TURKEY CUTLETS WITH
PINEAPPLE AND ORANGES (click here to return to menu.)
2 lg. oranges
1 med. size pineapple
2 tbsp. light brown
sugar
1 (10 oz.) jar orange marmalade
2 tbsp. curry powder
1 tbsp.
Worcestershire
1 tbsp. salad oil
1 1/2 tbsp. salt
6 turkey cutlets,
each about 1/2 inch
thick (about 1 1/2 lbs.)
About 1 hour before
serving: 1. Prepare outdoor grill for barbecuing. 2. Meanwhile, cut 1 orange
into 1/2 inch thick slices; cut remaining orange into quarters. Cut off crown
(if you like reserve for garnish) and stem end of pineapple; cut pineapple, with
rind still on, lengthwise into quarters. Cut off the core along the tops of the
wedges; score each wedge crosswise into 1 inch thick slices. Sprinkle pineapple
and oranges with brown sugar. 3. In small bowl, mix orange marmalade, curry
powder, Worcestershire sauce, salad oil, and salt. 4. Arrange turkey cutlets and
fruit on grill over medium heat. Cook 5 to 7 minutes, brushing turkey frequently
with marmalade mixture and turning turkey and fruit occasionally, until turkey
just loses its pink color throughout and fruit is hot and browned. 5. To serve,
arrange turkey and fruit on platter, tucking orange slices in between cutlets.
Garnish with pineapple crown. Makes 6 main dish servings.
SOUTHWEST GRILLED
TURKEY (click here to return to menu.)
1/2 c. cilantro
1/2 c. lime juice
1/2 c. Sauvignon
blanc
1/2 c. olive oil
4 cloves garlic crushed
6 turkey tenderloins or
fillets (6 to
8 oz. each)
Salt and pepper to taste
Fresh lime slices
(optional)
Clean cilantro, remove the leaves and add them to the lime
juice, wine, olive oil and crushed garlic to form the marinade. Pour the
marinade over the turkey, cover tightly and refrigerate for several hours,
preferably overnight. Season the turkey with salt and pepper and grill 6 inches
above medium hot coals for 8 minutes each side. Brush with marinade several
times for a golden color. Serve with fresh lime for added flavor. Serves 6.
(click here to return to menu.)
GRILLED VENISON
ROAST (click here to return to menu.)
1 (5 lb.) venison roast
3 cloves garlic
1 c. beef
consomme
1 bottle of Lowenbrau Dark
Marinate roast overnight. Lay 4
bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each
side after first hour.
GRILLED
VENISON (click here to return to menu.)
4 (1 1/2 lb.) venison tenderloins
2 c. olive oil
2 c.
honey
2 c. cola-flavored beverage
1/2 c. white vinegar
2 (20 oz.) cans
crushed pineapple, undrained
1/2 c. prepared mustard
1/2 c. Worcestershire
sauce
1/4 tsp. salt
Parsley sprigs for garnish
Remove any white
membrane surrounding tenderloins; place tenderloins in a shallow dish. Combine
olive oil and next 7 ingredients; pour over tenderloins. Cover and refrigerate 8
hours, turning meat occasionally. Grill over medium coals (300 to 400 degrees)
30 minutes or until internal temperature reaches 140 degrees, turning and
basting twice with marinade. Slice and serve on a platter. Garnish, if desired.
Yield: 10 to 12 servings.
GRILLED LAMB
CHOPS (click here to return to menu.)
6 (1 inch thick) shoulder blade lamb chops
1 c. firmly packed
fresh minced mint
1/2 c. white wine vinegar
2 tsp. sugar
1 tbsp.
water
3/4 c. plain yogurt
2 cloves minced garlic
Mix all
ingredients except chops. Transfer 2 tablespoons into a small bowl. Add 1
teaspoon water. Cover and chill. Cover chops with remaining marinade and chill
overnight. Grill over charcoal for 5 minutes on each side for medium or rare,
longer for well done. Transfer to platter and drizzle with reserved mint sauce.
GRILLED BUTTERFLIED
LAMB (click here to return to menu.)
1 (6 to 7 lb.) leg of lamb, boned & butterflied
FOR
MARINADE
1/2 c. olive oil
1/4 c. soy sauce
1/4 c. fresh lemon
juice
2 to 3 tbsp. Dijon mustard
Ground pepper to taste
1/4 c. brown
sugar
2 tbsp. dry sherry or vermouth
2 to 3 cloves garlic,
chopped
Several sprigs of fresh rosemary,
chopped
Remove excess fat
from lamb. Assemble marinade and pour over lamb. Let marinate for 4 hours or
overnight, turning occasionally. Bring to room temperature before cooking. Cook
lamb on grill 15 to 18 minutes per side for medium-rare.
GRILLED LAMB
PROVENCALE (click here to return to menu.)
1 leg of lamb, boned
2/3 c. lemon juice
2 bay leaves
2
tsp. salt
1 tbsp. dried sage
1 tbsp. dried thyme
1/4 c. red wine
3
tbsp. butter
1 c. olive oil
3 cloves garlic, crushed
6 sprigs
parsley
1/2 tsp. black pepper
1 tbsp. rosemary
SAUCE:
1/2 c.
beef stock
2 tbsp. chopped shallots
3 tbsp. chopped parsley
Remove
all fat from lamb. Combine oil, lemon juice, garlic, bay leaves, parsley sprigs,
salt, pepper, and half the sage, rosemary and thyme. Marinate for 24 hours,
turning occasionally. Drain the meat and reserve the marinade. Grill the meat on
a barbecue or tie on a spit and rotisse. Cook 45-60 minutes or until the lamb is
done. To make the sauce, combine the stock, wine, shallots, and remaining sage,
rosemary and thyme. Boil the ingredients and reduce to 1/2 a cup. Remove from
heat and add the butter and chopped parsley. Pour over the meat. Serve with or
without the sauce. Serves 8.
GRILLED LAMB
CHOPS (click here to return to menu.)
6 lamb chops
1/2 c. lime juice
1/4 c. olive oil
Garlic
bud
Freshly ground black pepper
Slice garlic into oil and allow to
marinate 2 to 4 hours. Combine with lime juice and pepper and marinate chops in
this dressing 8 hours. Grill over charcoal.
GRILLED GERMAN
BRATWURST (click here to return to menu.)
4 bratwurst
Cooking oil
1 1/2 c. chopped onion
1 can (12
oz.) beer
2 tbsp. butter
1/2 tsp. onion salt
4 frankfurter buns
1/2
c. grated sharp cheddar cheese
4 slices bacon, fried, crumbled
Brown
bratwurst over medium heat in a little oil. Add onion and beer. Simmer
uncovered, for 20 to 30 minutes. Stir together butter and onion salt; spread on
buns. Make a lengthwise cut in each bratwurst to within 1/2-inch from end. Spoon
on drained onion; sprinkle with cheese. Place on foil "boat", leaving sides
open. Broil 4-inches from heat for 2 minutes. Top with crumbled bacon. (Can be
done ahead except for final heating, which can be done on outside grill; put
bratwurst on a baking sheet and cover grill a few minutes. Watch so they do not
burn on the bottom). Makes 4 servings.
GRILLED
BRATWURST (click here to return to menu.)
4 Bratwurst
1 can beer
1 1/2 c. water
1 c.
ketchup
Grill bratwurst over medium heat, turning occasionally, for about
20 minutes. Combine beer, water and ketchup in large saucepan. Simmer the
grilled brats in beer mixture for 15 to 30 minutes.
GRILLED BRATWURST
#2 (click here to return to menu.)
1 (12 oz.) can beer
2 tbsp. brown sugar
2 tbsp. soy
sauce
1 tbsp. prepared mustard
1 tsp. chili powder
2 cloves garlic,
minced
Several drops hot pepper sauce
6 bratwurst
Mix marinate
ingredients together in skillet. Simmer bratwurst in mix for 20 minutes. Grill
over medium fire until browned. Return to marinade to keep warm until serving.
Good on French roll with sauerkraut relish. 6 servings.
Apricot Barbecue
Sauce (click here to return to menu.)
1/2 cup olive oil
1/2 cup wine vinegar
1 cup apricot
nectar
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 teaspoon
salt
1/2 teaspoon chili powder
Combine all ingredients in a saucepan
and heat until boiling over medium heat. Boil for 1 minute, then cool at room
temperature, and refrigerate until ready to use. This is a great one to use on
pork or chicken.
MY GRANNY'S
BISCUITS (click here to return to menu.)
1 pkg. yeast
5 tbsp. lukewarm water
3/4 cup Crisco
5 cups
flour
5 tsp. baking power
1 tsp. soda
2 tsp. salt
3 tbsp. sugar
2
cups buttermilk
Dissolve yeast in water; set aside. Blend Crisco with dry
ingredients with pastry cutter. Combine yeast mixture with buttermilk; add dry
ingredients making a stiff dough. Place in covered container and store in
refrigator. Pinch off dough as needed; place biscuits on cookie sheet in COLD
oven. Turn oven to 450 degrees. As oven warms to baking temperature, biscuits
will rise and bake. This dough may be kept in the refrigerator up to 2
weeks.
BBQ BAKED
BEANS (click here to return to menu.)
6 slices thick sliced bacon, chopped
1 large Vidalia onion,
chopped
1 red or yellow bell pepper, chopped
1- 16 oz. can pork and
beans
2- 16 oz. cans baked beans
1/4 cup packed brown sugar
1/4 cup
molasses
1/4 tsp. garlic salt
1/2 tsp. black pepper
1 tbsp. balsamic
vinegar
1 tbsp. prepared mustard (not dry)
Preheat oven to 350
degrees. In a large cast iron skillet cook bacon until it begins to be
transparent. Add chopped onion and bell pepper and saute' until they are
soft.
Mix beans and remaining ingredients together and add sauted'
ingredients.
Cover and bake at 350 degrees for 30 min.
REDNECK COLLARD
GREENS (click here to return to menu.)
4 bunches fresh collard greens, cleaned & steamed
5 thick
slices of bacon
1 smoked ham hock
2 med. onions, chopped
4-6 cloves of
garlic, minced
4 tbsp. sugar
1 bunch of green onions, chopped
salt and
pepper to taste
7 cups of water
Cook the bacon in a large stock pot,
rendering as much fat as possible.
Add water to the pot and bring to a
boil.Add the ham hock, the chopped onions,
and salt and pepper to taste. Let
mixture boil for 15 minutes. Add the collard greens
and bring to a boil.
Reduce heat and let simmer for 3-4 hours or until well cooked and most of the
water is cooked away.
