A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. If you enjoy outdoor grilling you will love today's offerings in our theme issue of Great Grilling. If you know someone else who does, please forward this newsletter to them. Share the wealth... that's what A to Z Recipes is all about.

We have been busy at my house getting ready for the start of the new school year. I know my kids enjoyed their summer and are sad to see it end. However, I believe they are anxious to begin the new year. For Angela, it is her senior year and one that will rank high in her memories. For Trey, it is the last year he will share the experience with his sister (they attend the same high school) and where he can pick on the freshmen. Next year will be exciting but this year should top it all for them. I recall their sister at this stage in her life (Joanna is now almost 35 with three kids of her own). Remarkably... I remember when I was in my teens. Life is tough for kids but I believe in my heart I have given my kids (all of them) what I did not have. Unconditional love and a foundation for limitless opportunity are important at any age. 

Already the recipes are coming in for the current theme of Quick Breads. Please remember that quick breads are any breads that use chemical leaveners (baking powder and/or baking soda) as opposed to yeast, and require no kneading or rising time. So many wonderful baked items fall into this category and now is your time to shine by sharing recipes you've tried or plan to try. I truly believe this will be a banner theme issue! Make sure to read all about it (and find the email link for submissions) in the Monthly Theme section of today's newsletter.

Let's get to the recipes, okay? You will find all sorts of ideas for outdoor grilling. I was so pleased when you sent in recipes for grilling more than just meats. We have some for fruits, veggies, breads, as well as desserts. The jury is still out on what makes for a perfect barbecue. Regardless, you need a plan, and a recipe is the best plan for cooking success. Your fellow readers have shared some wonderful recipes for what they believe to be Great Grilling. We've got you covered today from appetizers to desserts, rubs to marinades, sauces to relishes. I hope you enjoy all that is here. We will see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

"I'm a man. Men cook outside. Women make the three-bean salad. That's the way it is and always has been, since the first settlers of Levittown. That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't firmly understood, you'd never get grown men to put on those aprons with pictures of dancing wienies and things on the front..."
William Geist, New York Times Magazine

The term "barbecue," as any Texan can tell you, refers to a certain painstaking (nay, ambrosial!) preparation of specific cuts of meat. To Texans, merely grilling hamburgers in the backyard is NOT barbecue. Grilling hot dogs is NOT barbecue. Slathering bottled barbecue sauce on a piece of charred chicken: DEFINITELY not barbecue.

A Simple Path - A Prayer by Mother Teresa

The fruit of silence is prayer,
The fruit of prayer is faith,
The fruit of faith is love,
The fruit of love is service,
The fruit of service is peace.

The Ten Commandments of Grilling

Adapted from the Barbecue Bible by Steven Raichlen.

-Be organized. Have everything you need—the food, marinade, basting sauce, seasonings, and equipment—on hand and at grill side before you start grilling. 
-Gauge your fuel. There's nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals 3 inches larger on all sides than the surface area of the food you're planning to cook. When using a gas grill, start with at least 1/3 of a tank of gas. 
-Direct grilling is a high heat cooking method. Use the "3 second" test to gauge the temperature: Place your hand about six inches above the grate. You should be able to hold it over a properly hot fire for 3 seconds. 
-Keep it clean. There's nothing less appetizing than grilling on dirty, old bits of burnt food stuck to the grate. Get a long-handled, stiff wire brush and use it to clean the grate. Brush after you've preheated the grill, but the food goes on. Brush again, when you've finished grilling. 
-Keep it lubricated. Always oil the grate before placing the food on it. Dip a folded paper towel in oil, grab it with tongs, and rub it over the bars of the grate. Or grease the grate with a piece of bacon. (The flavor is great; the amount of fat negligible.) A well-greased grate keeps food from sticking and gives you handsome grill marks. 
-Turn, don't stab. The proper way to turn meats on a grill is with tongs or a spatula. Never stab the meat with a carving fork—unless you want to drain the flavor-rich juices onto the coals. 
-Know when to baste.Oil- and vinegar-, citrus-, soy-, or yogurt-based bastes and marinades can be brushed on the meat throughout the cooking. (But not the last 5 minutes.) Brush on sweet barbecue sauces at the very end, so the sugar won't burn. 
-Keep it covered. When cooking larger cuts of meat, such as a whole chicken, leg of lamb, or prime rib, use the indirect grilling method. Keep the grill covered and resist the temptation to peek. 
-Give it a rest. Beef, steak, chicken—almost anything you grill—will taste better and be juicier if you let it stand on the cutting board for a few minutes before serving. 
-Never desert your post. Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. Most of all, have fun. 


MARINADES, RUBS, SAUCES AND ACCOMPANIMENTS

Shared by Treva, Eastern TN

The first thing you should know about marinades is that they don't tenderize. You can soak a chuck steak in olive oil and red wine until the Cubs win the World Series but all you'll get is a soggy piece of tough meat. Marinades do flavor, however. Some of the best flavoring agents are red wine, olive oil, garlic, fresh herbs and freshly cracked black pepper. 

Rubs are an even better way to flavor foods (especially meats) for the grill because they adhere to the flesh or skin. (If you're not going to eat the chicken skin, but want its moistening effect during cooking, rub seasonings on the flesh under the skin). Generally, rubs involve dried herbs and ground spices which are more convenient (and intense) than fresh ones. 

As for sauces and accompaniments, I say go easy on the former and heavy on the latter. Nothing ruins the carbonized goodness of grilling more than cloying barbecue sauces too liberally applied. But by all means have a full assortment of relishes (especially chutneys and salsas, whether home-made or store-bought), pickles (large and small, sweet and sour) and side dishes (homemade coleslaw and bean salad) on hand to accent your perfectly grilled food.


Healthy Cooking on the Grill
From Shereen Jegtvig, Your Guide to Nutrition

Shared by Treva, Eastern TN

Grills aren't just for hot dogs, hamburgers and summertime.

What comes to mind when I ask you to think about the grill out in the back yard? Images of Dad wielding a huge spatula for flipping burgers and sliding hot dogs around the grill come to mind for many people. Maybe steaks or barbecue ribs on occasional family get-togethers or Fourth of July? 

Many years ago, I only thought of the grill as that big greasy black thing on the deck that charred meats and made them unhealthy. Then one summer, I learned just how wrong I was. My change of heart began when I realized that using the oven in the summer would heat up my kitchen and the whole house. This extra heat resulted in higher electric bills because of the continuous air conditioner use. To keep the extra heat out of the kitchen, I decided to try the grill for more than just the occasional hamburger or hot dog. With a bit of research and experience, I realized that grilling could be a great and healthy way to prepare a variety of foods. 

The grill isn’t just for meat, but is also great for fish, vegetables and even fruit like pineapple. After a few weeks of grilling, I found I hardly ever used the oven any more, even when the hot summer weather turned into the cooler weather of autumn. I have even used the grill while watching the snowflakes fall. Now, grilling is one of my favorite ways to cook healthy foods anytime of the year, 

Apparently I am not alone in my expanded use of the grill. According to a study done by the Hearth, Patio and Barbecue Association, many people use the grill year around: 

Based on a representative sample of more than 8,000, the report revealed that over 60 percent of Americans are grilling year-round and nearly half grill during winter months. 

Grill ownership increased 10 percent from 2003, with eight out of ten households now owning an outdoor barbecue grill or smoker. 

More than 35 percent of women are now taking the tongs for gas grilling, up six percent from 2003. And 42 percent of women are using electric grills, inching closer to men at 55 percent. However, men and women are on equal footing in the decision of when to grill, at 47 percent each.

How to Grill Healthy Foods

According to About's Barbecue and Grilling guide, Derrick Riches choosing leaner meats and nutrient rich foods means healthier grilling. He also suggests that cooks use marinades for meats. Dangerous chemicals are formed when meat is cooked in direct contact with the flame and they are found in the black charred portions of the meat. Using marinades will reduce the formation of unhealthy cancer causing chemicals by 90%. 

More advice on grilling comes from Karen Adler and Judith Fertig, the BBQ Queens. They suggest using meat thermometers to make sure meats are done, keeping your grill clean, and saving barbecue sauce for the last few minutes of grilling to keep the sauce from burning. 

Here are a few grilling tricks I have picked up over the past few years: 

-For grilling chicken, I preheat the grill, then turn off the burner on one side of the grill. I cook the chicken pieces on the side with no flame to stop flare-ups. This can take a bit longer, so be sure to use a thermometer to make sure the meat is up to 190 degrees. If I use a barbecue sauce, I will go ahead and turn the flame to a low setting on both sides of the grill, brush the sauce on the chicken pieces and watch them carefully until they are done. 
-Healthier version of French fries. I have an old metal cake pan that became a valuable grilling tool. I would spray the inside of the pan with a cooking spray, then place thinly cut strips of raw potatoes in the pan and dust with my favorite seasonings. While I have my meat grilling on one side of the grill, I will place the pan on the other side (over a low flame) and turn the potatoes occasionally until they are tender. 
-Grilling fish in foil packets. I love fish and my favorite way to cook fish is to place a fillet on a large sheet of aluminum foil with a few fresh herbs, a little garlic, some lemon slices and a splash of white wine. Fold the aluminum foil into a packet and place it on the grill and cook until the fish is done. 
-Sweet corn on the grill. Take a few ears of corn with the husks still on and remove the silk. Soak the ears of corn in water for about 30 minutes, then place the corn, stalks and all, on the grill for 5 to 10 minutes. 
-Grilling is great for venison. Wild game like venison or elk works well on the grill. You can grill steaks right on the grill, or to lessen the gamey taste, you can take a venison loin and wrap it in foil along with your favorite herbs and some beef broth. Use a meat thermometer to know when the venison is done to your liking. 
-Pineapple slices for dessert. This one is very simple. Buy a can of sliced pineapple and place the slices on the grill and cook them until they are heated through. These are great served with a little bit of frozen yogurt and a sprinkling of nuts.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Who Said Religion Isn't Fun?

Shared by Jean, OH

There was a very gracious lady who was mailing an old family bible to her brother in another part of the country. "Is there anything breakable in here?" asked the postal clerk.

"Only the Ten Commandments." answered the lady. 



"Somebody has said there are only two kinds of people in the world. There are those who wake up in the morning and say, "Good morning, Lord," and there are those who wake up in the morning and say, "Good Lord, it's morning."



A minister parked his car in a no-parking zone in a large city because he was short of time and couldn't find a space with a meter. Then he put a note under the windshield wiper that read: "I have circled the block 10 times. If I don't park here, I'll miss my appointment. Forgive us our trespasses."

When he returned, he found a citation from a police officer along with this note "I've circled this block for 10 years. If I don't give you a ticket I'll lose my job. Lead us not into temptation."



There is the story of a pastor who got up one Sunday and announced to his congregation: "I have good news and bad news. The good news is, we have enough money to pay for our new building program. The bad news is, it's still out there in your pockets."



While driving in Pennsylvania, a family caught up to an Amish carriage. The owner of the carriage obviously had a sense of humor, because attached to the back of the carriage was a hand printed sign... "Energy efficient vehicle: Runs on oats and grass. Caution: Do not step in exhaust."



A Sunday School teacher began her lesson with a question, "Boys and girls, what do we know about God?"

A hand shot up in the air. "He is an artist!" said the kindergarten boy. 

"Really? How do you know?" the teacher asked.

"You know - Our Father, who does art in Heaven... "



A minister waited in line to have his car filled with gas just before a long holiday weekend. The attendant worked quickly, but there were many cars ahead of him. Finally, the attendant motioned him toward a vacant pump. "Reverend," said the young man, "I'm so sorry about the delay. It seems as if everyone waits until the last minute to get ready for a long trip." The minister chuckled, "I know what you mean. It's the same in my business."



People want the front of the bus, the back of the church, and the center of attention.



A father was approached by his small son who told him proudly, "I know what the Bible means!" His father smiled and replied, "What do you mean, you 'know' what the Bible means?" The son replied, "I do know!" "Okay," said his father. "What does the Bible mean?" "That's easy, Daddy." the young boy replied excitedly, "It stands for 'Basic Information Before Leaving Earth.' (this one is my favorite)



Sunday after church, a Mom asked her very young daughter what the lesson was about. The daughter answered, "Don't be scared, you'll get your quilt." Needless to say, the Mom was perplexed. Later in the day, the pastor stopped by for tea and the Mom asked him what that morning's Sunday school lesson was about. He said "Be not afraid, thy comforter is coming."



The minister was preoccupied with thoughts of how he was going to ask the congregation to come up with more money than they were expecting for repairs to the church building. Therefore, he was annoyed to find that the regular organist was sick and a substitute had been brought in at the last minute. The substitute wanted to know what to play.

"Here's a copy of the service," he said impatiently. "But, you'll have to think of something to play after I make the announcement about the finances."

During the service, the minister paused and said, "Brothers and Sisters, we are in great difficulty; the roof repairs cost twice as much as we expected and we need $4,000 more. Any of you who can pledge $100 or more, please stand up."

At that moment, the substitute organist played "The Star Spangled Banner." And that is how the substitute became the regular organist!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

SOUTH CAROLINA PULLED PORK BBQ AND SLAW

~Submitted by Treva, Eastern TN

Serves 12

6 lb. pound pork butt

In this recipe, a "dry rub" of brown sugar, pepper, paprika and salt flavors the meat before it is cooked, and a vinegary "mop" is brushed onto the pork to add more taste as it is smoked. Once cooked, the meat is "pulled," that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich —drizzled with a bit of the vinegary sauce, which cuts the richness of the meat — is the ultimate in Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker.

For dry rub 
3 tablespoons coarsely ground black pepper
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt
1 teaspoon cayenne pepper
2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

8 pounds (about) 100% natural lump charcoal or charcoal briquettes
6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes

12 soft hamburger buns with seeds, split

Make dry rub:
Mix first 5 ingredients in small bowl to blend.

Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)

Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.

Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.

Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)

Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

Carolina Slaw

1 large head of cabbage, finely shredded
1 medium bell pepper, finely chopped
1 medium sweet onions, finely chopped
2 carrots, grated
.
Dressing:
1 cup sugar
1 teaspoon salt
2/3 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl. 

In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled. 

Enough slaw for 8 to 10 servings. Delicious with pulled pork!

JACK DANIEL'S BBQ MARINADE

~Submitted by Catherine, Spain

Can be used to marinate either beef, pork or chicken.

Ingredients 
1 1/2 cups olive oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 teaspoons salt
1/2 cup whiskey
1 tablespoon black pepper
1/2 cup wine vinegar
1/3 cup lemon juice
1 1/2 tablespoons fresh parsley 
3 cloves minced garlic

Method 
Combine the ingredients and then marinate the meat for 2-4 hours before cooking, or overnight is better. 


ROASTED VEGETABLE DIP

~Submitted by Catherine, Spain

Serve with barbecued or grilled meat.

1 medium zucchini - sliced
1 medium yellow squash sliced
1 red bell pepper seeded and sliced
1 red onion thinly sliced
2 cloves garlic peeled
1/4 teaspoon cayenne pepper

Method
Preheat oven to 400° F. 

Place zucchini, squash, bell pepper, onion, garlic on baking sheet. Spray with nonstick spray; sprinkle with salt and cayenne. 

Bake, turning once, until veggies are tender, about 15 minutes on each side. Transfer to blender or food processor and puree. Transfer to bowl and serve warm, or refrigerate, covered until chilled, at least 2 hours. 

Serves 4.

Per serving: 39 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 
9g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates


ADOBO MARINADE FOR FISH

~Submitted by Catherine, Spain

Ingredients 
3/4 cup lime juice
1/4 cup orange juice
6 garlic cloves minced
1 1/2 teaspoons coarse salt
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon black pepper

Method 
Puree in a blender until smooth. Use within a few hours of making marinade. Marinade the grilling fish overnight or few at least a few hours. 


PEACHY MUSTARD BABY BACK RIBS

~Submitted by Catherine, Spain

Ingredients
4 pounds beef baby back ribs, about 2 full racks
1/3 cup honey mustard
3 tablespoons peach preserves
3 tablespoons peanut oil
3 tablespoons lemon juice
2 cloves minced garlic
salt and pepper to taste

Method
Mix together everything but the ribs. Marinate ribs in sauce for 30 minutes to an hour. Prepare grill for indirect grilling. When the grill is hot place the ribs on the grill and cook for about 20 minutes per side. 


THOSE CHICKEN THINGS

~Submitted by Carol, Upstate NY

3 boneless, skinless chicken breasts
bacon strips, cut in half
1/2 c. fresh orange juice
1/4 cup fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire Sauce
1/4 cup vegetable oil
3 garlic cloves, minced
1/4 cup parsley, minced
1 tsp oregano
2 lbs Jalapeno peppers

Chill the chicken breasts, flat on a cookie sheet, in the freezer, until almost frozen. Slice thinly. Marinate chicken, in juices and spices for at least 3 hours, up to 24 hours. 

Cut a slit in each Jalapeno pepper and remove seeds and ribs. This should be done with gloves. Do not put your fingers near your eyes, without carefully washing your hands first. 

Stuff the peppers with the chicken breast strips. Wrap each pepper with a half strip of bacon, securing it with tooth picks. 

Grill until peppers are charred and bacon is crisp. Serve with sour cream. 


BEER BRATS

~Submitted by Carol, Upstate NY

There are two different mindsets on cooking beer brats...some grill them, before stewing in the beer. I have tried them both ways and prefer to grill them after stewing them in the beer! If you want to stew them after grilling, you can just put the beer, onions and butter in a metal pan, to one side of the grill and place the grilled brats in there. 

8 bratwurst links
3 large onions, sliced thin
1/4 lb butter
2 cans beer

Preheat oven to 375°. Place pats of butter in bottom of 2 quart casserole. Lay sliced onions on top of butter. Place brats on top of onions. Pour beer over all. Cook, covered, in oven for 20 minutes. 

When finished cooking in the oven, place brats on hot grill for a few minutes, turning to prevent burning. Remove onions and serve with the brats, discarding the beer. 

Serve in buns with onions and mustard, ONLY! Catsup and relish are for hot dogs. 


SANTA FE CHICKEN

~Submitted by Carol, Upstate NY

Makes 4 servings 

8 boneless, skinless chicken breasts
1/4 c. vegetable oil
2 tbs lime juice
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1 med onion, finely chopped

Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients; pour over chicken. Cover and refrigerate for 1 hr minimum, 2 days maximum. 

Grill over medium heat, about 10 minutes per side. Serve with Black Bean Relish and Mexican layered Salad.

Black Bean Relish

1 15-oz can black beans, rinsed and drained.
3/4 c. finely chopped tomato
1 Serrano chile, seeded, finely chopped
1/2 c. chopped bell pepper
1/4 c. chopped red onion
2 tbs white wine vinegar
1 tbl vegetable oil 
1/4 tsp salt

Mix all ingredients. Cover and refrigerate until chilled, about 1 - 2 hours. Double the recipe if you are also making the Layered Mexican Salad.

Layered Mexican Salad

1 cup shredded iceberg lettuce
1/4 c. chopped green bell pepper
1 1/4 c. Black Bean Relish
1/2 c. whole kernel corn
1 small avocado, peeled and sliced

Layer lettuce, bell pepper and 3/4 c. Black Bean Relish, and the corn in a medium glass bowl. Arrange remaining 1/2 c. relish and the avocado slices over the top. Serve with Lime Vinaigrette.

Lime Vinaigrette

!/2 tsp grated lime peel
2 tbs lime juice
1 tbs snipped fresh cilantro
1/4 tsp salt
1 small clove garlic, crushed
1/2 c. olive oil

Place ingredients for vinaigrette except oil, in blender container. Cover and process until mixed. Gradually pour in oil, processing until thick. 

Source: Betty Crocker's Southwest Cooking


LYNNIONS

~Submitted by Carol, Upstate NY

This recipe is off the Chuckwagon Diner website. It came from the R-Dyrt Resort in Port Angeles, WA and was created by the head barbeque chef, Lynn. I haven't tried it yet, but I will soon!!

1 large sweet onion per person (such as Walla-Walla, Vidalia, Texas or Mayan Sweet) 
1 strip bacon per person - cut in half
Garlic powder, pepper or your assortment of herbs.
Butter
Aluminum foil

Peel onion. Cut an "x" from the top down to within the last third and again to make eighths. Sprinkle with spices. put a pat of butter on top and then place bacon in a criss-cross. Wrap snuggly in two layers of foil.

Place on hot coals with butter side up. Turn after 15 minutes and then back again. It takes about 45 minutes depending on onion size. 


JAPANESE GRILLED RICE PATTIES

~Submitted by Dorine, Philadelphia, PA
Subscribe to The Global Epicure, a free daily cooking ezine 
mailto:global-epicure-subscribe@yahoogroups.com 

About 15 years ago, a group of students from Japan taught me how to make some dishes on the grill that were simple and very tasty. I have made them many times since. One was for rice patties. It is very important to use actual sushi rice (such as Kokuho Rose) for this recipe or they will fall apart and down into the flames. Only actual sushi rice is sticky enough to adhere through the cooking process. 

2 cups cooked sushi rice 
1 small jar umeboshi (Japanese pickled plums)
1 small jar miso paste
Shiso (perilla) leaves

Take a handful of rice and start patting it into a patty. Put one umeboshi plum into the center and continue patting to form a smooth patty. Lightly coat with with miso paste. Do not make it too thick; you should still clearly see the rice through it. 

When the coals are down to a nice glow, place the patties on the grill. Allow to form grill marks and some flecks of charring on one side then turn over and repeat. The secret to nice grill marks is to *leave the food alone*. Grill chefs who cannot resist messing with the food and keep turning and mashing at it generally ruin the grill marks. 

Place on a platter and garnish with shiso leaves. 

What is shiso?
http://en.wikipedia.org/wiki/Perilla
It grows very successfully in a clay pot on my balcony. It should be easy for anybody to grow.


GRILLED VEGETABLES

~Submitted by Brenda, AL

Hi Maggie and all a2z friends. Brenda from Alabama here. I don't really have a recipe for this but I like to grill veggies on the grill.

Here is how I do them:

Yellow squash
zucchini squash
red bell peppers
green bell peppers
yellow bell peppers
onion slices
mushrooms
and any vegetables you like

Slice the squash in half, slice the bell peppers and remove the seeds. Slice the onion in about 1/4 inch slices. Remove the stems from the mushrooms.

I drizzle all with olive oil, sprinkle salt and pepper on all.

Put on hot grill and cook until tender.


GRILLED VENISON BACKSTRAP

~Submitted by Treva, Eastern TN

2 pounds venison backstrap (tenderloin), cut into 2 
inch chunks 
1 quart apple cider 
1 & 1/2 pounds thick sliced bacon 
2 (12 ounce) bottles barbecue sauce, your choice 

Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours. 

Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks. 

Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. 

Yield: 4 servings 


GRILLED SALMON PACKETS WITH GINGERED SLAW

~Submitted by Treva, Eastern TN

Adapted from Weeknight Grilling by The BBQ Queens

This type of cooking, known as "en papillote," results in the easiest clean-up of all. Everything cooks in heavy duty aluminum foil packets on the grill. When you open the packets at the table, its instant aromatherapy. The gingered slaw is also delicious served as is, instead of cooked in the packet on the grill.

INGREDIENTS:

4 (18-x 18-inch) sheets heavy duty aluminum foil
2 cups cooked rice, divided (cooked black pearl rice looks especially dramatic) 

For the Gingered Slaw:

2 cups finely shredded cabbage
1 cup shredded raw carrots
1 cup chopped green onion, white and green parts
3 tablespoons vegetable oil (I use olive oil)
3 tablespoons seasoned rice wine vinegar
1 tablespoon grated fresh ginger
1 teaspoon toasted sesame oil 
1 tablespoon black sesame seeds, optional
4 (5- to 6-ounce) salmon fillets (or any fish fillet) 

PREPARATION:

1. Prepare a hot fire in your grill. You'll want the temperature to be as close to 450 degrees as you can. 

2. Lay each sheet of foil on a flat surface and place 1/4 cup of the rice in the middle. 

In a bowl, mix together the cabbage, carrots, green onion, oil, vinegar, ginger, sesame oil, and optional sesame seeds. Divide this mixture among the packets and place over the rice. Measure the thickness of the largest salmon fillet. Place the salmon fillets on top of the Gingered Slaw. (The recipe can be prepared to this point, wrapped and refrigerated) for up to 1 day ahead of time, if you wish.) Wrap and seal the foil to form four packets. 

3. Grill, seam side up, with the grill lid down, for 14 to 16 minutes. Do not turn. To serve, place a packet on each plate, let cool slightly, then open. If you wish, you can transfer the contents to the plate and discard the foil or eat right from the foil packet. 

Serves 4




GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO

~Submitted by Treva, Eastern TN

2 boneless chicken breasts 
2 cups lightly packed baby spinach leaves (about 2 ounces) 
1/4 cup pine nuts, toasted 
2 tablespoons fresh lemon juice 
1 to 2 teaspoons grated lemon peel 
1/3 cup plus 2 teaspoons olive oil 
Salt and freshly ground black pepper 
1/3 cup freshly grated Parmesan 

Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side. 

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. 

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. 

Spread the pesto over each piece of chicken and serve.

Source: FoodNetwork.com and Giada De Laurentiis


CHILI'S® GRILLED BABY BACK RIBS
(Copy Cat recipe)

~Submitted by Treva, Eastern TN

Sauce:
1 & 1/2 cups water 
1 cup white vinegar
1/2 cup tomato paste
1 Tbsp. yellow mustard 
2/3 cup dark brown sugar, packed 
1 tsp. liquid smoke hickory flavoring 
1 & 1/2 tsp. salt 
1/2 tsp. onion powder 
1/4 tsp. garlic powder
1/4 tsp. paprika 

4 racks baby back ribs 

Make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick. When you're ready to make the ribs, preheat the oven to 300°.

Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 & 1/2 hours or until the meat on the ribs has pulled back from the cut ends of the bones by about 1/2". When the ribs are just about done, preheat your barbecue grill to medium heat. 

Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn. Serve the ribs with extra sauce on the side and lots of napkins.

Makes 4 servings. 


GRILLED CHOPPED STEAK BURGER

~Submitted by Treva, Eastern TN

1 & 1/2 lbs. ground sirloin
1/3 Cup. grated onion
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
salt and freshly cracked black pepper

In a bowl combine all ingredients and mix together lightly. Divide into 4 patties, about 3/4 inches thick.

Broil or grill over medium coals. Cook 5 - 7 minutes per side or desired doneness.

Serve on rolls with your desired topping


SHISH KABOB

~Submitted by Treva, Eastern TN

Serves: 8
Serving Size: 1 kabob with 3 oz meat 

These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when orange juice, lemon juice, rosemary, and garlic are added. 

INGREDIENTS
2 tablespoon olive oil 
1/2 cup chicken broth 
1/4 cup orange juice 
1 juice of lemon 
1 teaspoon chopped garlic 
1/4 teaspoon salt 
1/2 teaspoon rosemary 
1/8 teaspoon black pepper 
2 lb. lean lamb, cut into 1-inch cubes 
24 cherry tomatoes 
24 mushrooms 
24 large small onions 

DIRECTIONS
1. Combine oil, broth, orange juice, lemon juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes, mushrooms, and onions. 

2. Marinate in refrigerator several hours or overnight. 

3. Assemble separate skewers of lamb, onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember, lamb and onions take longer to cook than mushrooms and tomatoes. 

NUTRITION INFO
Calories: 248.5
Fat: 8.9 g 
Carbohydrates: 15.7 g 
Protein: 27.1 g


ORIENTAL BARBEQUE RIBS

~Submitted by Treva, Eastern TN

Prep: 15 min; 
Marinate: 2hr; 
Bake: 1 3/4 hr
Makes about 30 appetizers 

2 round rack pork back ribs, cut across bones in half 
1/4 cup soy sauce 
1/4 cup hoisin sauce or chili sauce 
2 tablespoons honey 
2 tablespoons sake, dry white wine or apple juice 
2 cloves garlic, crushed 

1. Cut pork between ribs into 1 & 1/2 inch pieces. Place pork in shallow glass or plastic howl. Mix remaining ingredients; spoon over pork. Cover and refrigerate at least 2 hours but no longer than 24 hours. 

2. Heat oven to 325 degrees. line broiler pan with aluminum foil. 

3. Remove pork from soy sauce mixture; reserve mixture. Arrange pork, meaty sides up, in single layer on rack in foil-lined broiler pan; brush with soy sauce mixture. 

4. Cover and bake 1 hour; brush with marinade. Bake uncovered about 45 minutes longer, brushing occasionally with marinade, until tender. Discard any remaining marinade. 

1 Appetizer: Calories 70 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 20mg; Sodium 150mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 4g


GRILLED FRUIT WITH HONEY AND RICOTTA

~Submitted by Treva, Eastern TN

Olive oil
2 plums -- halved and pitted
2 peaches -- halved and pitted
Low-fat ricotta cheese
Honey -- for drizzling

Heat a grill pan over high heat. Spray pan lightly with olive oil. 

Grill fruit, cut side down, until marked and softened, about 3 to 5 minutes. Serve with a dollop of ricotta cheese and drizzle with honey.

Source: "Food Network"


GRILLED PIZZA WITH WISCONSIN THREE-CHEESE BLEND

~Submitted by Treva, Eastern TN

3 large garlic cloves -- peeled
3/4 cup Wisconsin whole milk Ricotta cheese
1/3 cup Wisconsin Asiago cheese -- cubed
1/2 cup fresh basil leaves -- lightly packed
2 tablespoons milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 prebaked Italian pizza crust -- (10 to 14 ounces)
2 cups Wisconsin Monterey Jack cheese -- (8 ounces) shredded and divided
2 medium Roma tomatoes -- sliced
8 ounces cooked Italian sausage -- broken into small pieces
1 small green bell pepper -- cut into 1/2-inch strips
extra virgin olive oil

Preheat gas or charcoal grill to medium heat.

In a food processor or blender, process garlic until finely chopped. Add Ricotta, Asiago, basil, milk, salt and pepper, process until basil is finely chopped. Spread on pizza crust to within 1/2-inch of edge.

Sprinkle 1 cup Monterey Jack cheese over Ricotta mixture. Arrange tomatoes over cheese. Top with sausage. Set aside.

Brush green pepper strips with olive oil. Grill strips for 5 minutes or until crisp-tender, turning once. Dice green pepper, sprinkle over tomatoes along with remaining Monterey Jack cheese.

Place pizza on grill, cover and grill over indirect medium heat, rotating once, for 20 minutes or until cheese is melted. Let stand several minutes before cutting.

Source: "Chef 2 Chef"


GRILLED DOGS ON A RAFT

~Submitted by Treva, Eastern TN

Makes: 6 servings

1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
6 hot dogs
2 tablespoons ketchup
3 (2/3-oz.) slices pasteurized process American cheese, cut in half

1 .Heat grill. Cut 15 x 12-inch piece of heavy-duty foil; spray with nonstick cooking spray. Unroll dough into 2 sections on sprayed foil; do not separate into breadsticks. Press or pat each section to form 7 x 6-inch rectangle, sealing perforations. Cut hot dogs lengthwise to but not completely through other side; open hot dogs to lay flat.

2 . When ready to grill, invert dough onto grill rack and peel off foil; place hot dogs, cut side up, on gas grill over medium heat or on charcoal grill 4 to 5 inches from medium coals. Cook 4 to 5 minutes or until bottom of dough is deep golden brown.

3 .Turn dough; brush with ketchup. Place 3 hot dogs, cut sides down, on each rectangle of dough. Cook 4 to 6 minutes or until bottom of dough is deep golden brown and thoroughly cooked, topping each hot dog with cheese during last 1 to 2 minutes of cooking. 

To serve, cut between hot dogs. If desired, serve with additional ketchup or other condiments.


GRILLED CEDAR-PLANKED SALMON

~Submitted by Karyn, New Jersey

Here is a great recipe from the Kraft Foods Website. I make this a lot in the summer. The plank helps keep the salmon nice and moist. It's wonderful.

Prep Time: 10 min
Total Time: 35 min
Makes: 8 servings 

1 untreated cedar plank (14x7x1 inch) 
1/2 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing 
1/4 cup finely chopped fresh parsley 
1/4 cup finely chopped sun-dried tomatoes 
1 Tbsp. vegetable oil 
1 salmon fillet (2 lb.), 1 inch thick, skin removed 

IMMERSE the plank in water, placing a weight on top of the plank to keep it submerged. Soak at least 4 hours or overnight. 

PREHEAT the grill to medium heat. Mix dressing, parsley and tomatoes; set aside. 

BRUSH top of cedar plank with oil; top with salmon. Place on grill; cover grill with lid. 

GRILL 10 minutes. Brush with dressing mixture; continue grilling 10 minutes or until salmon flakes easily with fork. 


INDIAN TANDOORI RIBS

~Submitted by AJ, Ontario, Canada

2 slabs pork spareribs
2 8 ounce cart plain yogurt
2 cloves garlic, crushed
3 tablespoon grated ginger root
2 jalapeno peppers, seeded
1/2 cup fresh cilantro leaves
1 tablespoon ground cumin
Red food coloring

Combine yogurt, garlic, ginger, chiles, cilantro and cumin in blender container; purée. Add a few drops of red food coloring. Place ribs in large plastic bag, coat with marinade, seal bag and refrigerate overnight. Build medium-hot banked fire in kettle-style grill. Drain ribs from marinade and place over drip pan; close grill hood and grill for 1 1/2 hours, until ribs are tender. 

Makes 4 servings.


GRILLED SOUTHWESTERN PORK CHOPS

~Submitted by AJ, Ontario, Canada

1 tablespoon chili powder 
1 tablespoon vegetable oil 
1 teaspoon ground cumin 
1/4 teaspoon salt 
1/4 teaspoon ground red pepper
1 large clove garlic, finely chopped 
2 1/2 pounds pork loin or rib chops, about 1/2 inch thick, 8 chops

Mix all ingredients except pork. 

Cut outer edge of fat on pork chops diagonally at 1-inch intervals to prevent curling (do not cut into meat). 

Spread chili powder mixture evenly on both sides of pork chops. 

Cover and refrigerate at least 30 minutes but no longer than 24 hours. 

Heat coals or gas grill. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently, until slightly pink when cut near bone. 

Serves 8. 


LEMON GRILLED TURKEY FILLETS

~Submitted by AJ, Ontario, Canada

I grilled these and made mixed veggies in foil to have with them. We bought a small boneless turkey breast and cut into fillets, out of the 1 breast we got 22 fillets. Great dinner.

4 turkey fillets
1/2 c. lemon juice
1/4 c. vegetable oil
2 tbsps. onion, minced
1 clove garlic, minced
1 tsp. worcestershire sauce
1/2 tsp. fresh black pepper
1/2 tsp. thyme

Combine lemon juice, oil, onion, garlic, worcestershire sauce, pepper and thyme. 

Pour sauce over fillets and let marinade several hours or overnight.

Lightly oil grill and preheat bbq to medium.

Place turkey fillets on grill and bbq for 8 to 10 minutes on each side or until juice run clear.

Remove from grill and serve.

Makes 4 servings.


JUICY HAMBURGERS

~Submitted by Shirley, WA State

2 pounds ground lean beef
1 big onion, chopped fine
2 eggs
1/4 c. oatmeal
1 large potato , grated raw
1 tbl. baking powder.
1 clove minced garlic
salt and pepper to taste

Mix well and pat into round burgers. NOT to tight. Lay aluminum foil on grill and lay burgers on it to cook if no grill marks are wanted. Cook till desired doneness and enjoy.

This recipe came from a family reunion in Alberta Canada and were fabulous. I never heard of adding baking powder and raw potato before but I will always do it now. For another flavor try brushing with pancake syrup just before serving.


NO TOMATO BARBEQUE SAUCE
(for chicken)

~Submitted by Shirley, WA State

Bring to a boil in sauce pan over med heat:
8 oz. of soy sauce
1 cube margarine (hard kind)
2 tbl. worchestersire sauce
1/4 c. lemon juice
1 tsp. tabasco sauce
2 tsp. sweet paprika powder
1/4 c. honey optional if sweetness is disired

Brush on the last hour of cooking time.

Use this on turkeys and chicken on a grill or on a spit. It is excellent flavor and turns the fowl a deep mahogany color.


ZUCCHINI AND TOMATOES

~Submitted by Patti, Aurora, NE

Select firm, plump zucchini and firm, ripe tomatoes. Cut the zucchini in half, lengthwise, and quarter the tomatoes. Brush both with melted butter or margarine.

Place the zucchini, cut side down on the grate and sear for 6 minutes. Baste skins with melted butter; turn. Barbecue 20 to 25 minutes. Put tomatoes on the grate the last 5 minutes of barbecuing. If desired serve the zucchini sprinkled with marjoram, salt and pepper.


STUFFED ACORN SQUASH

~Submitted by Patti, Aurora, NE

1 medium size squash
l cup diced, unpeeled apple
2 tbs brown sugar
Butter or margarine
1/8 tsp salt
Cinnamon

Cut squash in half lengthwise, scoop out seeds. Fill centers with apple mixture, dot with butter or margarine and sprinkle with cinnamon and salt. Wrap securely in a single thickness of heavy duty foil and place cut side up on the grate. Barbecue 40 to 50 minutes or until tender.


HERB-SEASONED CARROTS

~Submitted by Patti, Aurora, NE

2 or 3 young carrots per serving
Butter or margarine
Thyme
Salt
Water

Wash carrots and scrape if desired. Rub carrots with butter or margarine and place on a double thickness of heavy duty foil. Sprinkle them with a little thyme, salt and water and wrap securely. Place on grate and barbecue about an hour or until tender. Turn often. 


BASIC BARBECUE RUB

~Submitted by Men From the Grange, Aurora, NE

1/4 cup coarse salt
1/4 cup dark brown sugar, packed
1/4 cup paprika
3 tbs fresh ground black pepper
1 tbs garlic powder
1 tbs dried onion flakes
1 tsp dried cayenne pepper
1/2 tsp celery seeds

Combine all ingredients in a bowl and stir or whisk to mix. Transfer to a covered jar and store away from heat and light. The rub will keep for several months.


SWEET-SOUR GLAZE

~Submitted by Men From the Grange, Aurora, NE

2 tsp cornstarch
1/2 cup thawed, frozen pineapple juice concentrate
1 tsp salt
2 tbs cooking oil
2 tbs minced green pepper
1/3 cup firmly packed dark brown sugar
1/2 cup wine vinegar
1 tsp soy sauce
1 clove garlic, peeled

Put cornstarch and pineapple juice in a saucepan, blend well. Add rest of the ingredients. Cook and stir 10 minutes, makes 1 1/2 cups glaze. Excellent with spareribs or pork chops.


HOBO DINNER

~Submitted by Men From the Grange, Aurora, NE

For each serving - 1 small new potato, 1 burger patty, sliced onions, green peppers and whatever else you want to toss on. Make individual servings, wrap each in heavy duty aluminum foil and grill 20 minutes, turn over once.


CORN BURGERS

~Submitted by Josh, Mike, Tommy, Aurora, NE Senior BBQ'ers

1 lb ground beef
3 tbs pine nuts
salt to taste
1/3 cup drained, canned, whole kernel corn
4 tsp chili sauce
1/4 cup crumbled blue cheese

Combine the beef, pine nuts and salt in a bowl. Shape into 10 or 12 thin patties and set aside. Put corn, chili sauce and blue cheese in a small bowl and mix well. Put 1 heaping tbs of the corn mixture in the center of each of 5 or 6 patties and cover with a second patty. Pinch the edges of the meat together to seal in the filling. Barbecue 15 to 20 minutes or until done as desired. Turn once.


JUMBO BURGERS

~Submitted by Josh, Mike, Tommy, Aurora, NE Senior BBQ'ers

For each jumbo burger buy 1/2 lb ground round steak. Combine with a dash of salt and pepper and a little minced onion. Shape meat into two large, thin patties, Put several spoonfuls of your favorite stuffing mixture in the center of one patty and top with the second. Pinch edges of meat together to seal in the mixture. Barbecue about 15 minutes, turning only once.


CONEY ISLAND BURGERS

~Submitted by Josh, Mike, Tommy, Aurora, NE Senior BBQ'ers

Buy 1/4 lb beef for each serving. Season the ground beef to taste with salt and pepper and mix in a little minced onion and chili sauce. Shape meat into an even number of thin patties. Top half the patties with a slice of processed American cheese; cover with a second patty. Pinch edges of meat together to seal in the cheese. Wrap a slice of bacon around edge of each burger. skewer with a wooden pick. Barbecue about 15 minutes or as desired, turn once. 


RIBS 101

~Submitted by Vicki, Sarasota, FL

Not all ribs are alike. There are several types of ribs. Each serving is approximately 1 lb.

*Move ribs around on the grill to avoid hot spots and cook evenly.
*Cook ribs slowly over 325º to 350º heat for crunchy ribs with tender meat.
*To check for doneness, try moving the ribs back and forth after 1½ hours of cooking.
*For extra flavor, use different hardwoods on the fire.
*Brush marinades on during the last 15 minutes of grilling to avoid a scorched flavor, unless, of course, you like that.
*Use fresh citrus zest, lemon lime, orange, and even grapefruit, to add high flavor without masking the taste of the pork, or adding unnecessary calories.
*Fresh spices, rubs, and jerk seasoning add a new dimension to pork.

Baby Back Ribs: This is a very meaty and tender center section of loin chops, near to the spine. Cooking time is approximately 1 hour per pound for each rack.

Spare Ribs: Located from the belly of the pig, the meat is quite spare, however flavorful. Cooking time is about ½ hour per pound.

Country Style Ribs: Located near the shoulder, these ribs are quite meaty and therefore it is a good idea to cook them first in water, then put on the fire. These are so full of meat, that one pound will feed 2 to 3 people per pound.


SIZZLING GINGER LIME RIBS with MANGO GUAVA BARBEQUE SAUCE
St. Thomas

~Submitted by Vicki, Sarasota, FL

There are may roadside rib stands on this island that produce excellent fare. This 3 step recipe will yield crunchy, yet tender ribs, bursting with flavor. Plan to make extra for seconds!!!

1 lb. baby back or spare ribs per serving/person, cut in 8-inch slabs

Ginger Lime Rub:
1 tbsp. freshly grated ginger root
1/2 tsp.g round cumin
1/4 tsp. cinnamon
2 tbsp. brown sugar
1 tsp. salt
1 tsp. lime zest

Preheat barbeque grill to approximately 350º.

In a small bowl combine the ingredients for the Rub, and place into a large zip top plastic bag.

Place the ribs, cut into 8" slabs, in the plastic bag, shaking and coating evenly with the rub. Press any remaining rub into the meat. Put on a large tray and refrigerate.

Habañero Rum Baste:

Sugary Barbeque sauces need to be applied towards the end of the grilling to avoid scorched ribs with an unpleasant flavor.

1/2 small serrano or habañero pepper, seeded and minced
1/4 cup dark rum
juice of one lime
1 cup vegetable broth
1 tsp. olive oil

Combine all Baste ingredients in a small bowl. Have a large basting brush handy and bast consistently to retain moisture in the ribs while they grill, every 10 or 15 minutes.

Mango Guava Barbeque Sauce:

2 tbsp. extra-virgin olive oil
1 small yellow onion, minced
1 cup fresh diced mango
3 tbsp. guava paste
juice of 2 limes
1 tsp. fresh lime zest
2 tbsp. honey
1/2 tsp. ground cumin
2 cloves garlic, crushed
1/2 cup brown sugar
1 tbsp. tomato paste 

Directions for Mango Guava Barbeque sauce: Heat the ol in a small saucepan, add the onion cooking until clear.

Whirl the mango, guava paste, lime juice, zest, honey, cumin, garlic, sugar, tomato paste, and the onions in a food processor until smooth.

Add the mango mixture to the onion, and bring to a simmer. Cook until slightly thickened, about 25 minutes.

To Cook Ribs:

Brush the preheated grill with olive oil.

Place the ribs on the grill, baste, and turn over with the Habañero Rum Baste, every 15 to 20 minutes. Be sure that the grill doesn't get too hot, as this is a slow-cooking process.

Approximately 15 minutes before grilling is done, baste the ribs with Mango Guava Barbeque Sauce, turning a couple of times. Serve with remaining sauce.

Source: "A Taste of the Caribbean" cookbook... Gift from Susie and Bruce Fast, 2002


BABY BACK RIBS WITH GUAVA BARBECUE SAUCE

~Submitted by Vicki, Sarasota, FL

The Deep South meets the New South in this recipe----a Caribbean twist on a Southern favorite. Guava paste is a sweet, dark-red jelly made from the perfumed tropical fruit, the guava. It's sold in flat 21 oz. cans at Hispanic markets, and in the canned fruit or ethnic foods section of many supermarkets. Leftover guava paste keeps for months, when wrapped in plastic and refrigerated. This recipe makes a little more sauce than you actually need for the ribs, but it keeps well and can be used with poultry, pork, and even lamb.

Serves 4

3 lbs. baby back ribs
1 onion, quartered
2 cloves garlic
2 bay leaves
1 tsp. ground cumin

GUAVA BARBECUE SAUCE:
1cup guava paste
6 tbsp. cider vinegar
1/4 cup dark rum
1/4 cup tomato paste
1/4 cup fresh lime juice
1 tbsp. soy sauce
2 tsp. ketchup
2 tsp. Worcestershire sauce
2 tbsp. minced fresh onion
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1/4 to 1/2 scotch bonnet pepper, or other hot chili, seeded and minced
Salt and freshly ground black pepper, to taste

1 onion, thinly slices
1 tsp. vegetable oil
3 tbsp. fresh lime juice
Salt and freshly ground black pepper, to taste

1.) In a large pot, combine the ribs with the onion, garlic, bay leaves, and cumin. Add water to cover and bring to a boil over high heat. Boil for 5 minutes. Drain the ribs and rinse well.

2.) Meanwhile, combine all the ingredients for the barbecue sauce in a nonreactive heavy saucepan. Simmer until the sauce is slightly thickened, and richly flavored, about 5 minutes. Correct the seasonings, adding salt or pepper to taste.

3.) Preheat the oven to 250º F.

4.) Place the slice onion in the bottom of a non reactive roasting pan. Add water to a depth of 1 inch. Place a roasting rack on top and brush the rack with the oil. Sprinkle the ribs with the lime juice, and salt and pepper, and brush on both sides with half of the barbecue sauce. Tightly tent the pan with aluminum foil. Bake the ribs until very tender, about 2 hours. (The recipe can be prepared several hours ahead to this stage.)

5.) Preheat a barbecue grill to very hot or preheat the broiler with the tray 3 inches from the heat.

6.) Just before serving, grill or broil the ribs until crusty and brown, 2 to 3 minutes per side, brushing with the remaining guava barbecue sauce.

Source: "Miami Spice, Latin America, Cuba & the Caribbean Meet in the Tropical Heart of America" cookbook.....by Steven Raichlen

I first used this recipe for sauce, and had some of my mangled mango paste which was like a thick syrup?, and I used the whole can of guava, and a couple cups of the paste, and played with the other ingredients.... used them all, just upped the amounts since I was making a bigger batch. And, oh was it good.... and kept for a long time too.....

This way of doing the ribs was good too... Hard to mangle good ribs, esp. if the sauce is good!!


SEASONED BBQ CHICKEN

~Submitted by Terri E., MI

2 lbs. mixed Chicken pieces
1-2 tsp. seasoned salt, divided
1-2 tsp. onion powder, divided
1/2 tsp. pepper
I Can't Believe Its Not Butter Garlic butter spray
Sweet Baby Ray's BBQ sauce

Place chicken in large stock pot and cover chicken with water. Bring to a rapid boil and cook until chicken is just done (about 20 minutes). Drain. Remove skin or not. Spray the underside of each piece of chicken with the Garlic Butter spray. Sprinkle with half of the seasoned salt, pepper and onion powder. Place seasoned side down on grill top. Repeat with the garlic butter spray and seasonings on the top side of chicken pieces.

Grill chicken over low to medium heat turning chicken until lightly browned.

Baste with Sweet Baby Ray's BBQ sauce and continue turning and basting until done to desired consistency or browness. Yummmmmm! 


BARBECUED PINEAPPLE BOAT

~Submitted by Fancy, Aurora, NE

Desserts are my forte so here goes.

One medium sized whole pineapple (serves 4)
Sugar
Orange juice
Sherry wine or creme de menthe (optional)
Mint sprigs or Maraschino cherries

Cut pineapple in half, lengthwise to make it boat shaped, being sure some leaves remain on each half. Then cut around outer edges of pineapple with a grapefruit knife, being careful not to penetrate the peel. Loosen the core by cutting down lengthwise, along both sides of it; a small paring knife is best to use. Next, make bite sized sections of fruit by slicing it, crosswise, on each side of the core; leave sections and core in place. Sprinkle cut surfaces with sugar, top with a little orange juice. Place each half, cut side up, on a single thickness of heavy-duty foil. Wrap foil tightly around pineapple, set aside for 30 minutes so sugar is absorbed.

Nestle tightly foil-wrapped pineapple, cut side up, among the coals. Heat, without turning, until just warm, about 20 minutes. Unwrap and, if desired, immediately sprinkle with a little sherry or creme de menthe. Garnish pineapple coat with sprigs of mint or cherries and a wooden pick in each spear. Then let everyone help himself.


PEACHES AND BERRIES

~Submitted by Fancy, Aurora, NE

4 freestone peaches
Fresh blueberries
Brown sugar
Lemon Juice

Cut peach in half, remove pit and peel. Lay halves cut side up on double thickness of heavy-duty foil and pile fresh blueberries in center of each. Sprinkle with a little brown sugar and a few drops of lemon juice. Bring foil up over peach halves and wrap securely. Place peaches, cut side up, among briquets, not on top. Heat, without turning, about 15 minutes or fork tender. Unwrap and serve immediately. Serves 4


APPLE ON A STICK

~Submitted by Fancy, Aurora, NE

4 medium sized eating apples
Melted Butter
Cinnamon
Brown Sugar

Wash and place apples on the end of a skewer. Lay apple on grate or hold over fire to roast until fork tender or 20 to 30 minutes, turning often. Peel off skin and dip apple in melted butter, sprinkle with cinnamon and roll in brown sugar. Return sugar coated apple to heat and rotate slowly about 10 minutes longer or until sugar caramelizes.


BAR-B-QUED BANANAS

~Submitted by Fancy, Aurora, NE

Ripe Bananas - 1-2 per serving
Lemon juice
Brown Sugar
Butter
Tart Jelly
Toasted slivered almonds.

Peel bananas and place on double thickness of heavy-duty foil; brush with lemon juice. Sprinkle fruit with brown sugar, dot with butter and wrap in foil. Lay bananas on the grate, about 3 inches above the fire. Barbecue 14-17 minutes, turning often. Unwrap and garnish with a little mash tart jelly and toasted slivered almonds.


T-BONE IN THE STYLE OF FLORENCE

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

4 thick T-bone steaks
4 tablespoons olive oil
2 teaspoons garlic, chopped
1 teaspoon parsley, chopped
grated rind of a lemon
1 tablespoon lemon juice
salt and freshly ground black pepper 

Trim the steaks of any untidy sections and any excess fat. Place them in a single layer in a shallow dish. 

Combine the rest of the ingredients and pour this over the steaks, making sure both sides of the steaks have a thin coating. Leave them for at least an hour if possible. 

When ready to cook, heat a barbecue or frypan to very hot and add the steaks. Cook for about 3 minutes on each side for medium, varying it from there so they are cooked to your likeness. 

TIP: When cooking a steak, only ever turn it once. Cook it for 3 minutes on the first side and then turn it over. When the juices that rise to the top are pink, your steak will be medium rare. When they are clear, your steak is well done.


LAMB CHOPS WITH YOGHURT AND ORANGES

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

6 lamb leg or shoulder chops, fully trimmed 

For the marinade: 
2 tablespoons oil
1 cup natural yoghurt
1 onion, peeled and chopped
grated rind and juice of 1 lemon
1 teaspoon ground cumin
1 teaspoon ground cardamom (optional)
salt and pepper to taste 

6 large oranges 

Combine marinade ingredients in a large dish. Marinate the lamb chops for 3-4 hours. 

Top and tail the oranges (leaving the skin on) and cut into thick slices, allowing 3 slices (1 orange) per person. 

Remove the chops from the marinade, drain and grill for 3-4 minutes per side on a lightly oiled medium-hot barbecue. Season with salt and pepper. 

Barbecue the orange slices on the grill with the lamb for the last 3-4 minutes, or until heated through and golden. Serve with the lamb chops.


LAMB SATAYS

~Submitted by Robyn, Auckland, New Zealand 

Serves 4-6 

600g lean lamb leg steaks, trimmed and cut into 2cm pieces. 

For the marinade:
2 tablespoons oil
2 tablespoons peanut butter
1 garlic clove, peeled and crushed
2 tablespoons lemon juice
2 tablespoons pre-prepared satay sauce
1 tablespoon white vinegar 

For the satay sauce:
250ml pre-prepared satay sauce left over from the marinade
2 tablespoons sweet chilli sauce
1 tablespoon chopped fresh coriander (optional) 

Combine all the marinade ingredients in a large shallow dish. Marinate the lamb pieces for 6-8 hours.

Divide meat into 4-6 equal portions after removing from the marinade. 

Thread pieces tightly onto flat-bladed metal skewers (or onto bamboo ones that have been previously soaked in water to prevent them from burning).

Lightly oil the medium-hot barbecue and grill satays for 8-10 minutes, turning frequently.

Combine the sauce ingredients with any leftover marinade and warm gently in a clean saucepan.

Serve with the lamb satays.


CURRIED LAMB BURGERS

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

For the patties:
500g lean minced lamb
1 onion, peeled and chopped
2 teaspoons curry powder
2 garlic cloves, peeled and crushed
½ teaspoon each salt and pepper
2 tablespoons natural yoghurt
1 egg
1 cup wheatgerm
100g ground cashew nuts or almonds (optional) 

Hamburger buns, split and freshly toasted. 

Combine the patty ingredients and form into 6 equal-sized patties with wet hands.

Lightly oil a medium-hot barbecue, and grill the patties for about 5 minutes per side.

Assemble the burgers on the toasted buns along with your favourite fillings.

Chutney, pickles, natural yoghurt and grilled bananas are great with the curry flavour in the patties.


KIWIFRUIT LAMB

~Submitted by Robyn, Auckland, New Zealand

Serves 6-12 

600g trimmed lamb leg steaks
6 pita pockets 

For the filling:
6 tablespoons of natural yoghurt
3 large firm tomatoes, chopped
½ cucumber, peeled and chopped
1 small red onion, peeled and chopped
salt and pepper (or lemon pepper to taste) 

For the marinade:
juice of 2 lemons
1 tablespoon liquid honey
3 kiwifruit, peeled and thinly sliced
2 garlic cloves, peeled and crushed
2 tablespoons chopped fresh mint (or 2 teaspoons dried)
2 tablespoons chopped fresh coriander (or 2 teaspoons dried) 
1 teaspoon curry powder 

Combine the marinade ingredients in a large dish. Marinate the lamb for 1-2 hours.

Prepare the fillings for the pita pockets by gently combining all the ingredients listed.

Remove the lamb from the marinade and drain. 

Lightly oil the barbecue and grill the steaks for 3-4 minutes per side, over a moderate heat, avoid burning. 

Remove meat from the heat and allow to cool before slicing across the grain into bite-sized pieces.

Stuff meat into the pita pockets with the salad filling and serve.


BEEF ROLL-UPS WITH SPICED YOGHURT

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

600g beef schnitzels 

For the marinade:
1 tablespoon oil
1 tablespoon soy sauce
1 teaspoon fresh ginger, peeled and crushed (optional)
1 tablespoon white vinegar 

For the spiced yoghurt:
250ml sweetened natural yoghurt
100g fresh (or dried) apricots, chopped
2 tablespoons fresh coriander leaves, chopped (optional)
1 teaspoon curry powder
1 red onion, peeled and finely chopped 
2 tablespoon lemon juice 

3-4 tablespoons crunchy peanut butter
salt and pepper to taste
8-10 fresh halved apricots (or 16-20 dried apricots)
1 red capsicum, seeded and cut into sticks 2.5cm long 

4 flat-bladed metal skewers 

Combine all marinade ingredients in a flat dish. Marinate the schnitzels for 1 hour at room temperature.

Remove meat from the marinade, drain and spread with peanut butter. Season with a little salt and pepper.

Cut each schnitzel into strips 2.5cm wide. Roll up each piece with an apricot and red capsicum stick inside and skewer to secure.

Leave a slight gap between each roll-up on the skewer to ensure even cooking. Allow 4-5 roll-ups per skewer, per person.

On a medium-hot grill, barbecue each skewer for 2-3 minutes per side and remove from the heat while the centres are still pink to finish cooking.

Combine the yoghurt with the remaining ingredients and serve with the beef roll-ups.


WARRIOR BURGER

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

For the beef patties:
500g lean minced beef
1 onion, finely diced
2 garlic cloves, peeled and chopped
1 ½ teaspoons prepared mustard
2 tablespoons sweet chilli sauce
2 teaspoons prepared horseradish (optional)
1 ½ teaspoons Worcestershire sauce
1 egg
2 cups breadcrumbs
1 teaspoon salt
pepper to taste 

For the Warrior topping:
75ml fresh cream, whipped
4 tablespoons sour cream
1 teaspoon wholegrain (or regular) prepared mustard
1 teaspoon Worcestershire sauce
2 teaspoons sweet chutney
salt and pepper to taste
dash of cayenne pepper or Tabasco (optional) 

6 hamburger buns, halved and toasted
Lettuce
sliced tomatoes
sweet cucumber pickle 

Combine all the patty ingredients and form into 6 patties of equal size with wet hands. 

Make the Warrior topping by combining the whipped cream with the sour cream, stirring in the rest of the ingredients and mixing well. Keep refrigerated until needed. 

Barbecue the patties on an oiled grill for about 5 minutes per side, over a moderate heat. 

Assemble the burgers by stacking on freshly toasted buns, the patties, lettuce, sweet cucumber pickle, sliced tomatoes and a dollop of Warrior topping.


HONEY-GLAZED BARBECUE STEAKS

~Submitted by Robyn, Auckland, New Zealand 

Serves 4-6 

2 whole beef skirt steaks or 750g top rump, fully trimmed 

For the marinade:
3 tablespoons olive oil
3 tablespoons lemon juice
½ cup red wine
3 tablespoons tomato sauce
3 tablespoons Worcestershire sauce
2 garlic cloves, peeled and crushed
1 teaspoon ground cumin 

For the glaze;
2 tablespoons liquid honey
2 tablespoons hoisin (or black bean) sauce
2 tablespoons lemon juice
2 tablespoons wholegrain (or regular) prepared mustard
1 garlic clove, peeled and crushed
1 tablespoon Worcestershire sauce 

Combine all the ingredients for marinade in a flat dish. 

Score the whole steaks in a light criss-cross pattern on both sides, and marinate in the fridge for 6-8 hours or overnight.

Remove from the marinade, pat dry and bring to room temperature. 

Whisk together all the glaze ingredients. Brush this glaze over the meat. 

Lightly oil the barbecue and grill the steaks for 3-5 minutes per side, over a high heat, applying further glaze as the meat cooks.

Remove from the heat and cool before slicing very thinly across the grain.

The beef should be pink (rare) inside with a crispy outer edge.

Serve with your favourite salad ingredients, using any leftover glaze as a dressing. 


SPICY BEEF WITH PAWPAW SALSA

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

6 sirloin, scotch, eye fillet, rump or tenderized barbecue steaks, cut 2.5cm thick, fully trimmed
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon soft brown sugar
1 ½ teaspoons salt
½ teaspoon cayenne pepper or chilli powder (optional) 

For the pawpaw salsa:
1 pawpaw, peeled, seeded and diced
6 tablespoons lemon juice
1 tablespoon sweet chilli sauce
1 red onion, peeled and finely diced
2 tablespoons fresh coriander leaves, finely chopped
½ cucumber, peeled, seeded and diced
1 tablespoon oyster sauce 

Combine all the salsa ingredients about an hour before required. 

Combine the spices and rub onto both sides of the dry, raw steaks.

Lightly oil the barbecue grill or hotplate and cook the steaks over a moderately high heat for 4-6 minutes per side, or until cooked to your liking, turning once.

Serve with the pawpaw salsa.


BEEF AND BERRY SALAD

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

900g piece of beef sirloin, scotch or rump, fully trimmed and patted dry 
salt and freshly ground black pepper to taste 

12 green beans, blanched, refreshed and cooled, cut into bite-size pieces
485g can of artichoke pieces, hearts or quarters, drained (optional)
1 cup olives (optional)
6 tomatoes, chopped into large dice
2 tablespoons capers (optional)
1 small red onion, chopped
mixed salad greens 

For the dressing:
100ml vinegar
200ml oil
salt and pepper to taste
1 tablespoon sugar
3 garlic cloves, peeled and crushed
1 tablespoon mustard
500g red berry fruit (fresh, frozen or tinned) 

Mix together dressing ingredients about 1 hour before required and refrigerate.

Lightly oil a moderately hot barbecue.

Season the beef with salt and pepper and grill for about 25-30 minutes or until cooked to your liking.

Beef should be well browned on the outside and pink in the middle.

Remove meat from the heat. Allow to cool completely before slicing across the grain.

Arrange the sliced beef with the prepared vegetables on some mixed salad leaves and serve with lots of dressing.


RUMMY HAM STEAKS

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

4 ham steaks 
¼ cup brown sugar
¼ cup lemon juice
2 teaspoons dark rum (or 1 teaspoon rum essence) 

Pat dry the ham steaks and place in a shallow dish.

Mix together the brown sugar, lemon juice and dark rum and spread over the steaks.

Cover and leave in the fridge until required.

When the barbecue is medium-hot, remove ham steaks from the fridge and barbecue 2-3 minutes each side.


CORN AND BACON FRITTERS

~Submitted by Robyn, Auckland, New Zealand 

Serves 4-6 

100g bacon (or ham) diced finely
2 eggs
100ml milk
2 tablespoons whole-seed mustard
1 cup flour
425g can whole kernel corn, drained
salt and pepper to taste
1 teaspoon baking powder 

Beat eggs, milk and mustard together. Mix in flour until smooth.

Add corn, bacon or ham and salt and pepper to taste. Fold in baking powder.

Set barbecue to a low to medium heat and grease or spray solid plate with oil.

Drop ¼ cup of mixture onto hot plate for each fritter.

Cook about 2 minutes each side.


BEER CHICKEN

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

4 boneless, skinless chicken thighs 

1 cup beer
1 onion, finely chopped
2 garlic cloves, peeled and crushed
1 tablespoons grainy mustard
1 tablespoon honey 

Pat dry the chicken and place in a shallow dish.

Mix together the beer, onion, garlic, mustard and brown sugar.

Pour the beer mixture over the chicken, cover and place in the fridge 2-3 hours, turning the thighs occasionally.

When the barbecue is medium-hot, remove the chicken from the marinade and place on the solid plate.

Barbecue for 12-14 minutes until the chicken is thoroughly cooked, turning occasionally.


POTATO PATTIES

~Submitted by Robyn, Auckland, New Zealand 

Serves 4-6 

2 peeled and cooked potatoes
1 spring onion, thinly sliced
¼ teaspoon salt
pepper
¼ – ½ cup milk 

Mash potatoes. Add spring onion, salt and pepper and enough milk to make a firm mixture.

Form into 8 patties. Leave in fridge.

When the barbecue plate is medium-hot, spray with a little oil. Add patties and cook 4-6 minutes until golden brown on both sides.


BARBECUED MEDITERRANEAN VEGETABLES

~Submitted by Robyn, Auckland, New Zealand 

Serves 3-4 

1 eggplant, sliced 1 cm thick
1 red capsicum, cored, deseeded and cut into quarters
1 green capsicum, cored, deseeded and cut into quarters
2 courgettes, sliced 1 cm thick
2 tomatoes cut in half
oil 

Heat the barbecue plate to medium. Spread with a little oil.

Add the prepared vegetables and cook until just starting to blacken.


BARBECUED BANANAS

~Submitted by Robyn, Auckland, New Zealand 

6 bananas 

Place bananas unpeeled on a hot barbecue for 6-8 minutes, turning occasionally until they are just blackening.

Peel and serve with barbecued chicken, Maryland style, or any recipe using bacon or with a curry flavour.

Alternatively, they make a delicious dessert, served with ice-cream, or sprinkled with orange juice and coconut and a dollop of whipped cream.


FRUIT KEBABS

~Submitted by Robyn, Auckland, New Zealand

Makes 8 kebabs 

Kebabs best cooked just before serving. 

¼ small pineapple, peeled
1 peach
1 banana, peeled
16 strawberries 

Honey Cardamom Syrup:
2 tablespoons honey
20g ( ½ oz ) butter, melted
½ teaspoon ground cardamom
1 tablespoon rum or brandy
1 tablespoon soft brown sugar 

Cut pineapple into eight bite-sized pieces. 

Cut peach into 8 wedges and slice banana. Thread all fruit alternately on skewers; place in shallow dish. 

To make Honey Cardamom Syrup; 
Combine honey, butter, cardamom, rum and sugar in bowl. Pour mixture over kebabs, brush to coat. Cover; stand at room temperature 1 hour. Prepare and heat barbecue. 

Cook kebabs on hot lightly greased barbecue flat-plate 5 minutes. Brush with syrup while cooking.

Serve drizzled with remaining syrup. Top with a dollop of fresh cream or yoghurt, if desired.


MINI BEEF ROLLS MADRID

~Submitted by Pat, Minden, NV

1 1/2 pounds lean ground beef
2 cups soft bread crumbs
1/2 cup evaporated milk
1 medium onion, chopped
1 cup pimiento-stuffed green olives, chopped
1 clove garlic, minced
2 eggs
1 1/2 teaspoons Lawry's Seasoned Salt
1/4 teaspoon Lawry's Seasoned Pepper
1/2 cup Lawry's Sweet 'N Sour Barbecue Sauce

Combing all ingredients except Barbecue Sauce; mix thoroughly. Shape meat into "sausages" about 5-inches long and 1 1/2 -inches in diameter. Refrigerate until ready to use. Grill to desired degree of doneness. Brush with Sweet 'N Sour Barbecue Sauce while meat cooks. Serve in hot dog buns with assorted relishes. Makes 12 servings

Hint: Brush the meat close to the end of the cooking time so that the barbecue sauce, which contains sugar, does not burn.

Source: The Great California Lifestyle Cookbook


GRILLED LEMON POTATOES

~Submitted by Pat, Minden, NV

Note: Lemon adds a delightful flavor to these potatoes.

3 large baking potatoes
1/2 cup butter or margarine
1/2 teaspoon Lawry's Garlic Salt
1 tablespoon Lawry's Seasoned Salt
1 1/4 teaspoons Lawry's Lemon Pepper Seasoning
1 tablespoon lemon juice

Cut potatoes in half lengthwise; deeply score cut surfaces. Cover skin side with aluminum foil. Melt butter; add remaining ingredients. Generously brush cut side of potatoes with butter sauce. Place potatoes, foil side down, on grill. Cook until tender, about 45 minutes. Turn cut side down occasionally during cooking. Makes 6 servings.

Source: The Great California Lifestyle Cookbook


THE MAGIC 13 INGREDIENTS BBQ SAUCE

~Submitted by Pat, Minden, NV

This recipe is my husbands original... try it, you will love it!!!

2/3 cup catsup
1 tablespoon onion flakes
1 teaspoon garlic powder
1 tablespoon apple cider vinegar
1 teaspoon honey
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon cumin
1 tablespoon lime juice
1/4 teaspoon white pepper
1 pepperincino, finely chopped
1/4 to 1/2 teaspoon Tabasco sauce

Combine ingredients, mixing well. Use generously on ribs, chicken, hamburgers, hot dogs, etc.

Source: My Husbands Cookbook "Who Says Amateurs Can't Cook????


OLIVE SALAD

~Submitted by Lou, FL

I don't do grilling, except on my George Foreman sometimes. I will do the side dishes though and this recipe is great on about or along side any item from the grill.

2/3 cup Green olives, pitted and -coarsely chopped--use salad ones 
2/3 cup Black olives, pitted and -coarsely chopped 
1/4 cup Pimiento, chopped 
3 Cloves garlic, finely minced 
2 tbs Capers 
1/3 cup Finely chopped parsley 
1 tsp Oregano 
1/4 tsp Black pepper 
1/2 cup Olive oil

Mix altogether and let marinate overnight.

This is also good on cold subs and toss some on you salad. Yummy !!


BLEU CHEESE BREAD

~Submitted by Leasa, IA

1/2 C soft butter
3/4 C crumbled bleu cheese
1 loaf French bread
2 T grated parmesan cheese

Blend butter and bleu cheese thoroughly. Cut bread into 1 inch slices. Spread butter mixture on slices. Reassemble loaf, spread remaining butter over top of loaf, sprinkle with parmesan. Wrap in heavy duty foil, seal securely. Heat on grill 4 inches from med coals 15 -20 mins, turning once.


CHEESY LOAF

~Submitted by Leasa, IA

1 loaf french bread
1/2 C soft butter/margarine
1 C shredded sharp cheddar cheese
1 T snipped parsley
2 t worcestershire sauce

Cut bread diagonally into 1 inch slices. Mix remaining ingreds, spread on slices. Reassemble loaf and wrap securely in heavy duty foil. Place on grill 4 inches from med coals. Heat 15-20 mins, turning once.

(I've used mozzarella in place of cheddar cheese, and added some green onions)


TEXAS BARBECUE SAUCE
(just for our TX friends.. he he)

~Submitted by Leasa, IA

1 C tomato juice
1/2 C water
1/4 C ketchup
1/4 C vinegar
2 T worcestershire sauce
2 T packed brown sugar
1 T paprika
1 t dry mustard
1 t salt
1/4 t chili powder
1/8 t cayenne pepper
(a dash of hot sauce goes well in this)

Mix all ingredients in small saucepan. Heat to boiling, reduce heat. Simmer uncovered until slightly thickened, about 15 mins. Brush on chicken or pork during last half of cooking period. Makes 2 1/4 cups


SAUCE PARISIAN

~Submitted by Leasa, IA

1/2 C veg oil
1/2 C dry vermouth or dry white wine
1 t garlic salt
1 t onion salt

Heall all ingredients to boiling. Brush on chicken during last half of cooking period.

Makes 1 cup.


OLD WEST BEAN AND BURGER PACKETS

~Submitted by Leasa, IA

Ok, here's an "el cheapo" meal.

1 lb lean ground beef
1/4 C dry bread crumbs
1/4 C barbeque sauce
1/8 t pepper
1 - 16 oz can baked beans (my fav is Bush's)
1 med onion, sliced and separated into rings

Heat grill. In med bowl, combine ground beef, bread crumbs barbeque sauce and pepper, mix well. Shape into 4 patties.

Place each patty on a 18 x 12 pc of heavy duty foil, top each with 1/4 of the beans and onion rings. Wrap each packet securely with double fold seals.

When ready to grill, place packets seam side up on gas grill over med heat or on charcoal grill, 4 inches from med coals. Cook 20-30 mins, till meat is no longer pink.


GRILLED BLEU CHEESE STEAK

~Submitted by Leasa, IA

4 oz (1 C) crumbled bleu cheese
1 T mayo or salad dressing
1 t worcestershire sauce
2 cloves garlic, minced
1 1/2 lb sirloin steak, 1 1/2 inches thick

Heat grill. In small bowl, combine cheese, mayo, worcestershire and garlic. Blend well.

When ready to grill, place steak on gas grill over medium high heat, on charcoal grill, 4-6 inches from med high coals. Cook 10 mins, turn, cook an additional 5-10 mins or until desired doneness. Spoon cheese mixture over steak. Let stand 2-4 mins or until cheese is slightly melted. Cut steak into 6 pieces to serve.


PEANUT BUTTER S'MORES

~Submitted by Leasa, IA

New take on an old favorite!

2 (1.6 oz) pkg peanut butter cups, unwrapped
8 graham cracker squares
4 large marshmallows

Toast marshmallows. Place 1 peanut butter cup on 1 graham cracker square, top with toasted marshmallow and another graham cracker square. Squish to melt chocolate. Yum Yum!


BRANDIED CHICKEN MARINADE

~Submitted by Jessica, Corfu, Greece

1/2 cup brandy
1/4 cup soy sauce
2 tablespoons unsulfured molasses
1/2 teaspoon Dijon mustard
1 tablespoon grated fresh ginger
1/2 cup dry white wine

Combine all ingredients in a plastic zipper top bag. Add chicken pieces to bag, seal and let marinate in the refrigerator for 3-4 hours (at least).

Source: CDKitchen.com


SESAME MARINADE

~Submitted by Jessica, Corfu, Greece

1 tablespoon Mirin, sweet rice cooking wine
1/2 cup white wine
1/4 cup olive oil
1/4 cup sesame oil
1/2 cup soy sauce
1 tablespoon dry mustard
1 teaspoon cracked peppercorns
1 tablespoon fresh garlic, chopped
2 scallions, chopped
3 tablespoons sesame seeds, toasted
2 tablespoons ginger, freshly grated

Briskly whisk the marinade ingredients together in a small bowl until well incorporated. (works well with 4 lbs of chicken wings) Marinate chicken or pork for about an hour.

Source: Chef2Chef


WASABI SESAME DIPPING SAUCE
(goes well with the above marinated chicken!)

~Submitted by Jessica, Corfu, Greece

2 tablespoons Wasabi powder
1/2 cup soy sauce
1 teaspoon sesame oil
1/2 lemon, juiced
1 tablespoon toasted sesame seeds

Mix the Wasabi powder with enough cold water to make a stiff paste. Let it mature for 30 minutes to develop its heat. Whisk in the soy sauce, oil, and lemon juice. Add the sesame seeds just before serving. Serve the sauce on the side for the timid tasters.

[note: You can adjust the heat of this sauce simply by adding or subtracting the Wasabi paste.]

Source: Chef2Chef


SPICY PEANUT SAUCE

~Submitted by Jessica, Corfu, Greece

2 tablespoons fresh cilantro, chopped
3 tablespoons warm water
3 tablespoons chunky peanut butter, room temperature
1 teaspoon brown sugar
1 good pinch of red pepper flakes, crushed between your fingers
1/2 teaspoon soy sauce

Combine all ingredients in a bowl and whisk briskly. Lovely with grilled chicken.

Source: Chef2Chef


JESSICA'S ALL PURPOSE MARINADE 

~Submitted by Jessica, Corfu, Greece

4 tablespoons soy sauce
2 tablespoons white sugar
4 tablespoons sesame oil
2 clove garlic, minced
2 tablespoons toasted sesame seeds
grated fresh ginger to taste
ground black pepper

In a medium bowl, mix together the soy sauce, sugar, sesame oil, garlic, toasted sesame seeds, grated fresh ginger and pepper. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight. Excellent for shrimp, steak pieces, pork, even vegetables.


GRILLED ASIAN ORANGE CHICKEN

~Submitted by Jessica, Corfu, Greece

1/4 cup Smucker's orange marmalade
2 tablespoons Crisco Pure Canola Oil
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon finely grated fresh ginger
CRISCO No-Stick Cooking Spray
4 skinless, boneless chicken breasts

Remove the cooking rack and heat the grill to medium high. Combine the marmalade, Crisco Pure Canola Oil, soy sauce, lime juice, and ginger in a bowl and mix well. Spray the cooking rack with Crisco Cooking Spray and place on the grill. Place the chicken breasts on the grill and brush with half of the orange sauce. Cook about 5 to 6 minutes. Turn and brush with the remaining orange sauce and cook another 5 to 6 minutes until done.

Makes 4 servings.

Source: Crisco.com


MUSTARD SAUCE FOR HOT DOGS

~Submitted by Jessica, Corfu, Greece

3 tablespoons butter
1/3 cup brown sugar
3 tablespoons vinegar
1 tablespoon prepared mustard (more to taste)
1/3 cup catsup

Combine all ingredients in small saucepan. Heat on medium; stir, heat until butter & sugar melts. Serve on hotdogs or corned beef. Also good on cabbage.

Source: CDKitchen


MICHIGAN HOT HOT DOG SAUCE 

~Submitted by Jessica, Corfu, Greece

2 (24 oz.) bottles catsup OR
1 (12 oz.) bottle catsup and 1 can tomato paste
1 lb. hamburg
1/2 catsup bottle of water
1/2 jar hot sauce (2 1/2 oz. size)
Chopped onion
Chopped green pepper

Cook hamburg and drain. Simmer catsup, water, hot sauce, onion and green pepper until vegetables are cooked. Add hamburg and serve over hot dogs in a bun.

Source: Cooks.com


CONEY ISLAND SAUCE
(Flint, Mich.)

~Submitted by Jessica, Corfu, Greece

1 tablespoon butter
2 medium onions, ground
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chili powder
1 tablespoon prepared mustard
1 1/2 pounds ground round
6 ounces tomato sauce
6 ounces water
5 cheap hot dogs

Combine everything except hot dogs and simmer until thick. (Do not brown ground round first.) Grind the hot dogs and add to the sauce. Stir. Simmer 20 minutes longer. If sauce is too thin, add a few crumbled soda crackers.

Source: Flickr.com


CONEY ISLAND HOT DOG SAUCE
(Detroit, Mich.)

~Submitted by Jessica, Corfu, Greece

2 pounds extra lean ground beef
1 quart water (boiling)
4 small onions, minced
4 teaspoons chili powder
2 small whole red peppers (or 1 teaspoon crushed red pepper)
1 teaspoon salt
1 teaspoon ground allspice
1 tablespoon worcestershire sauce
1 teaspoon garlic powder
1 teaspoon cinnamon
4 teaspoons cumin
5 bay leaves
1 1/2 teaspoon vinegar
1 8 ounce can tomato paste

Add raw beef to boiling water and stir until beef separates to a fine texture. Add remaining ingredients. Stir and simmer uncovered for at least 3 hours. Last hour, pan may be covered after desired consistency is reached. Take out bay leaves and red peppers. Chili can be made in advance and refrigerated in order to lift fat from top before reheating.

Source: RoadFood.com


ORIGINAL GREEK CONEY SAUCE
(from Detroit, Mich.)

~Submitted by Jessica, Corfu, Greece

1 pound Ground beef
1 cup lard
1 medium Onion(s), diced
1/3 cup Chili powder
2 teaspoons Paprika
1 teaspoon Black pepper, coarsely ground
1 teaspoon Garlic powder
1 teaspoon Cumin powder
1 teaspoon Allspice
1 teaspoon Basil, dried
1 teaspoon Salt
1/2 teaspoon Oregano, dried

To get the right consistency, cover the meat with water and soak, in the fridge, for about 30 minutes. Then take a fork and break up any remaining chunks. Drain the water and go on to browning. You will have some water while browning but it will slowly steam off. Brown beef, onion and shortening. Add remaining ingredients. Simmer for 2 hours. You may have to add some water. This freezes well.

Source: RoadFood.com


ONION PINEAPPLE HOT DOG RELISH

~Submitted by Jessica, Corfu, Greece

1 small fresh pineapple (or 1 3/4 cups well-drained canned pineapple)
1 1/2 cups diced yellow onion
1/2 cup water
1/4 cup diced red bell pepper
1 small clove garlic, pressed
2 tablespoons cider vinegar
1 teaspoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon mustard seeds
1 teaspoon Dijon mustard

Twist the crown from the pineapple and cut it in half lengthwise. Cut the fruit from the shell, trim the core and dice until you have 1 cups of diced fruit. Refrigerate unused pineapple for other uses. In a saucepan, combine all ingredients except pineapple and Dijon mustard. Bring to a boil and simmer for about 20 minutes.

Coarsely chop the cooked mixture and pineapple together, either by hand or in a food processor. Remove from food processor, mix in the Dijon mustard and chill before using. Good on hot dogs.

Makes 2 cups.


HOMEMADE PICKLE RELISH 

~Submitted by Jessica, Corfu, Greece

1 1/2 cups cider vinegar
1 teaspoon mustard seeds
1 teaspoon coriander seeds
2 tablespoons sugar
8 large dill pickles (sour, not half-sour), finely diced
1 small red pepper, grilled, peeled, seeded, and finely diced
1 small yellow pepper, grilled, peeled, seeded, and finely diced
1 small white onion, finely diced
2 tablespoons chopped fresh dill

Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Source: Television Food Network, Recipe courtesy Bobby Flay


PA'S HOT DOG RELISH

~Submitted by Jessica, Corfu, Greece

1 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped dill pickle
1/4 c. chopped pimento
1/4 c. diced celery
1/4 c. chopped gherkins
1 c. prepared mustard
1 c. catsup
1/4 c. prepared horseradish
2 tsp. Worcestershire sauce
1 tsp. cinnamon

Mix ingredients together and chill, covered, in refrigerator. Holds up to 5 days on refrigerator shelf.

Yield: about 2 1/2 pints.


BASIC BARBECUE SAUCE

~Submitted by Jessica, Corfu, Greece

2 Tbs. vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 1/2 cups ketchup
1/2 cup cider vinegar
1/4 cup Worcestershire sauce
1/3 cup sugar
1 Tbs. chili powder
1/2 tsp. cayenne pepper, or as needed

In a saucepan over medium heat, warm the oil. Add the onion and garlic and cook gently, stirring, for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne, to taste (the more cayenne you use, the hotter it will be). Reduce the heat and simmer, partially covered, until the sauce has thickened slightly, about 20 minutes. Makes about 2 1/2 cups.

Source: Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992).

GRILLED STEAK WRAPS WITH MUSHROOMS AND ROSEMARY

~Submitted by Treva, Eastern TN

This recipe serves: 4 

Preparation time : 20 minutes 
Cooking time : 15 minutes

Ingredients

For the grilled steak:
2 top sirloin steaks, about 8 ounces each
salt to taste
freshly ground black pepper

For the wraps:
1/2 cup fat-free, whipped cream cheese
2 tablespoons chopped, sweet onion
2 tablespoons freshly chopped rosemary
1 teaspoon olive oil
4 button mushrooms, sliced
4 large flour tortillas
4 large lettuce leaves (green leaf, bibb or romaine), shredded

Cooking Instructions

For the grilled steak: 
1. Preheat the grill to high. 

2. Season the steaks with salt and pepper. Cook them on the grill to the desired doneness, about 6 minutes per side for medium. Transfer the steaks to a cutting board and slice on the bias. 

For the wraps:
3. Meanwhile, in a small mixing bowl, combine the cream cheese, onion and rosemary. 

4. Heat the olive oil in a non-stick skillet to a medium high heat. Cook the mushrooms until golden brown, about 3-4 minutes. 

5. Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas and spread it out in the center of the tortillas. Divide the lettuce and mushrooms among the tortillas, top with a few slices of of steak. Tightly roll the tortillas into a cylinder ending with the seam on the bottom. 

6. Slice the wraps on the diagonal and serve.

Nutrition Facts
Serving Size 1 wrap 
Amount Per Serving
Calories 416 
Total Fat 11 g 
Saturated Fat 4 g 
Protein 35 g 
Total Carbohydrate 44 g 
Dietary Fiber 3 g 
Sodium 578 mg 
Percent Calories from Fat 23% 
Percent Calories from Protein 34% 
Percent Calories from Carbohydrate 43% 

Source: FoodFit.com


GRILLED CORN WITH LIME BUTTER

~Submitted by Treva, Eastern TN

Serves: 8

Keep your meals light, both in taste and in calories. Try this zesty interpretation of a dinner table tradition. 

1 & 1/2 tablespoons butter, melted 
1/4 teaspoon grated lime rind 
1 & 1/2 tablespoons fresh lime juice 
1/4 teaspoon salt 
1/4 teaspoon ground red pepper 
8 ears shucked corn

1. Prepare grill or broiler. 

2. Combine butter, rind, juice, salt and pepper in a small bowl.

3. Place corn on grill rack or broiler pan coated with cooking spray. 

4. Cook 10 minutes, turning frequently. Remove from heat and brush corn with butter mixture. 

NUTRITION INFO (per 1-ear serving) 
Calories: 97.6 
Fat: 3.3 g 
Carbohydrates: 17.4 g 
Protein: 2.9 g


GRILLED CHICKEN AND PINEAPPLE

~Submitted by Treva, Eastern TN

1 can (20 oz.) pineapple 
2 Tbl lemon juice 
1 Tbl vegetable oil 
2 tsp dried oregano leaves, crushed 
1 tsp garlic powder 
5 boneless chicken breast halves 

Directions 
Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.

Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10-15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. 

Prep: 5 minutes
Cook: 15 minutes
Per Serving 
Calories 290
fat 11 grams

MARINATED GRILLED CHICKEN

~Submitted by Maggie, TX

2 whole fresh chickens, 2 1/2 pounds (1,200 g) each, cut into 6 pieces 
6 cloves garlic, mashed 
1 teaspoon (5 ml) salt (optional) freshly ground pepper/paprika 
1 small onion, 4 ounces (120 g), cut in half and very thinly sliced 
1/2 cup (120 ml) fresh orange juice 
1 teaspoon (5 ml) grated orange zest 
1/3 cup (9 g) minced flat-leaf parsley 
3 tablespoons (45 ml) olive oil 

Trim away any visible fat from the chicken; remove and discard the skin. Rinse the chicken and pat dry with paper towels. Place the chicken pieces in a non-reactive baking pan, sprinkle with the garlic, and toss to coat. Season the chicken with salt, pepper, and a generous sprinkling of paprika. 

Top with the onions. 

Drizzle the orange juice over the chicken and sprinkle on the zest. Add the parsley and toss again. Drizzle with olive oil and again toss to coat the chicken. 

Cover and refrigerate the chicken overnight or for up to 24 hours. 

Light a grill or preheat the broiler. Grill or broil the chicken for about 12 minutes per side, turning once, until juices run clear when the chicken flesh is pierced with the tip of a sharp knife. 

Serve the chicken hot off the grill or grill ahead and serve the chicken cold. 

Makes 12 servings
Per serving: 119 calories (53% calories from fat), 13 g protein, 7 g total fat (1.8 g saturated fat), trace carbohydrate, 0 dietary fiber, 42 mg cholesterol, 45 mg sodium 
Diabetic exchanges: 2 lean protein (meat) 

Note: For a chicken dish like this, it pays to spend the extra money for free-range or natural chickens. The taste is incomparable to commercially raised chickens.

Source: Adapted from The Buffe