When grilling, clean the grill before each use.
Heat the grill to high to burn off any
residue from your last barbecue,
then brush clean with a stiff wire brush.

In order to keep food from sticking to the grill,
keep it clean and lubricated!
Dip a paper towel in oil and use
tongs to rub it over the hot grill.

Grilling with mesquite charcoal or
chips gives a rich, woodsy overtone to food.
Briefly soak a handful of chips in water
and then put them on your glowing charcoal,
just before putting the food on the grill.


Alberta Flank Steak

(Makes: 8 Servings)

3/4 C. (175 mL) soya sauce
3/4 C. (175 mL) red wine
3/4 C. (175 mL) oil
2 T. (25 mL) grated fresh ginger or crushed garlic
2 to 3 lbs. (1.2 to 1.5 kilograms) flank steak

Combine soya sauce, wine, oil and ginger or garlic in a shallow bowl.
Score meat with shallow cuts, criss-cross-style at 2-inch (5 cm)
intervals and add to marinade, turning to coat meat.

Cover and refrigerate for at least four hours
but preferably overnight, turning occasionally.

Remove meat from bowl, reserving marinade.
Barbecue over medium-hot coals or at medium-high setting,
brushing occasionally with marinade, 4 to 6 minutes per side,
or until cooked to desired doneness.

Remove from barbecue and let stand for 5 minutes,
then cut diagonally across the grain, in extra-thin slices.

Wrap well and chill.
Back To Top

Bacon Wrapped Grilled Corn On The Cob

This corn is very tender and
juciy and you really do not need
to add too much butter or salt,
because of the bacon grease.

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 8 Servings

8 ears corn
1 pound bacon

Gently pull back the husk exposing the corn.
Do not remove the husk.
Remove the corn silk and use a brush
to make sure all the silk is removed.
Soak the corn with the silks
removed in water for 30 minutes.
This will prevent the husks from charring.

Preheat a grill to medium heat.

Remove from the water and pat dry.
Take a strip of bacon and wrap it around the corn.
Fold the corn leaves back over,
covering the bacon and corn.
Tie the leaves with butcher string
and repeat the process for each ear of corn.
Place the ears of corn on the hot grill and cook,
turning occasionally until bacon is
cooked and corn is tender,
approximately 15 to 20 minutes.
Back To Top

Baked Grilled Potato

Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 4 Servings

4 large baking potatoes
sour cream

Wash and pierce the potatoes with a fork
and wrap each one in double thick,
heavy duty tin foil.
Place the potatoes directly onto hot coals
and cook for approximately 45 minutes,
turning potatoes often, using tongs.
Split the potatoes and top
with butter and sour cream.
Back To Top

Barbecue Corned Beef & Cabbage

Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes

For The Brisket:
1 gallon water
2 tablespoons pickling spices
1 (5 to 6 pound) brisket
3 cups BBQ sauce

For The Cabbage:
1 head red cabbage
1 head green cabbage
2 tablespoons duck fat
1/2 cup balsamic vinegar,
reduced to 1/4 cup
Kosher salt and pepper

For The Potatoes:
10 large white rose potatoes
4 ounces butter
1 cup cream
1/4 cup chopped fresh parsley
Kosher salt and pepper

For The Brisket:
In a large stockpot bring water to a boil.
Add pickling spices and brisket.
Cook brisket for 45 minutes at a simmer.
While brisket is cooking, start the
grill using charcoal and mesquite.
Add the mesquite after
charcoal turns reddish gray.
Remove the brisket from the water
and let sit for about 10 minutes.
*** NOTE: Do not discard the water.

Place cooked corned beef on the grill.
Close lid on the grill and cook the
corned beef very slowly turning
the corned beef to allow for
all sides to be cooked evenly.
(Depending on how dense the beef is,
this will take about 1 1/2 to 2 hours).
Keeping the temperature
of the grill around 240 degrees.
Add BBQ sauce at the
end of cooking process.
The BBQ sauce is optional,
any will do.

For The Cabbage:
Trim and wash cabbage.
Cut out the hearts.
Slice the cabbage very thin.
Remember to slice the head
of cabbage into quarters.
(It is much easier to hold and cut).
Bring the water that the
brisket was cooked in to a boil.
Blanch the cabbage for about 5 minutes.
Strain and cool.
Saute the cabbage in the
duck fat and balsamic vinegar.
Season with salt and pepper.

For The Potatoes:
Bring water to a boil in a large stockpot.
Peel the potatoes and cut them in half.
Place the potato halves into a strainer.
Place the strainer into the pot.
Cover and cook until they are fork tender,
about 20 minutes.

In a small saucepan melt the butter.
After the butter melts add the cream
and reduce by one third.
Add the parsley, salt, and pepper,
to taste. Serve over potatoes.

Remove corned beef from the BBQ
and let stand for a few minutes.
Slice cross grain. Try to slice thin.

Serve with any dark beer.

Back To Top

Barbecued Spareribs

If you bake the ribs and
prepare the sauce a day ahead,
the next night you can just cut them,
brush them with sauce, and grill them,
all in about ten minutes.

Prep Time: 20 minutes
Total Time: 2 hours
Makes: 4 Servings

2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
Salt and black pepper
1 rack (5 pounds) pork ribs,
trimmed of excess fat, rinsed,
and patted dry
1 can (14 ounces) tomato pure
1/2 cup honey
2 tablespoons Worcestershire sauce
2 garlic cloves, minced

1. Preheat oven to 400.

In a small bowl, combine spices
with 1 1/2 teaspoons salt
and 1/2 teaspoon black pepper;
reserve 1 tablespoon of
the mixture for the sauce.
Rub both sides of ribs
with remaining mixture.

2. Place ribs, fatty side up,
on a rimmed baking sheet,
and cover tightly with foil;
bake until tender, about 1 1/2 hours.
(There will be hot liquid in baking sheet
when removed from oven.)

3. Meanwhile, Make Sauce:
In a small saucepan, combine tomato pure, honey,
Worcestershire, garlic, reserved spice mixture, and 3/4 cup water.
Bring to a boil; reduce heat, and simmer, stirring occasionally,
until thickened and reduced to about 1 1/2 cups, 20 to 25 minutes.

4. Heat grill to medium. Cut ribs into four equal parts.
Brush ribs generously with barbecue sauce;
grill until charred in spots, 3 to 5 minutes per side.

Serve with remaining sauce.

This may seem like a lot of spices,
but their flavor penetrates the meat
and mellows during the long, slow cooking.
Back To Top

Beer Chicken

Heres a technique that
delivers great tasting chicken
and makes a lively conversation
starter as well. Bottoms up!

(Makes: 4 to 6 Servings)

For The Rub:
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)

In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets,
and any excess fat from the chicken.
Rinse the chicken, inside and out,
under cold water and
pat dry with paper towels.
Lightly spray or brush all over
with the vegetable oil and season,
inside and out, with the rub.

Open the beer can and pour off half of the beer.
Set the half-full can on a flat surface
and slide the chicken over the top
so the can fits inside the cavity.

Transfer the bird to the grill, keeping the can upright.
Carefully balance the bird on its two legs and the can.
Grill over Indirect Medium heat until the juices run clear
and the internal temperature reaches 170F in the
breast and 180F in the thickest part of the thigh,
1-1/4 to 1-1/2 hours.

Wearing barbecue mitts, carefully remove
the chicken and the can from the grill,
being careful not to spill the beer it will be hot.
Let the chicken rest for about 10 minutes
before lifting it from the can. Discard the beer.
Cut the chicken into serving pieces.
Serve warm.
Back To Top

Beer Salmon

Prep Time: 10 minutes
Cook Time: 8 minutes
Makes: 4 to 6 Servings

1 (12-inch) tail piece salmon fillet
(about 1 1/2 pounds)
2 teaspoons garlic salt
3 tablespoons brown sugar
4 tablespoons butter,
cut into small pieces
1 small red onion, thinly sliced
1 (12-ounce) bottle beer

Preheat grill to medium-high heat.

Using aluminum foil,
create an oblong cooking tray
(approximately 13 inches
by 8 inches by 2 inches)
to be placed directly on grill.
Place salmon fillet in center of tray.
Season first with garlic salt,
sprinkle with brown sugar,
and then cover with pieces of butter.

Top with sliced red onions.
Pour beer of choice into tray to just
below the highest point of the fillet.
Cover tray with aluminum foil
to envelope fish completely.
Place tray on grill, cover with lid,
and grill for approximately 8 minutes
or until just cooked through.
Back To Top

Bloody Mary London Broil BBQ Steak

(Makes: 6 Servings)

2 cups tomato juice
1/4 cup Worcestershire sauce
3 tablespoons prepared
commercial horseradish
3 tablespoons dry sherry
2 teaspoons crumbled dried marjoram
1 teaspoon crumbled dried basil
1 teaspoon freshly ground pepper
3 1/2 pounds London broil,
about 1 1/2 inches thick, trimmed
Vegetable-oil cooking spray
Coarse salt

1. Stir together tomato juice,
Worcestershire sauce,
horseradish, sherry,
marjoram, basil,
and pepper in a small bowl.

2. Place steak flat in a
glass or ceramic dish.
Spoon the tomato-juice mixture
over the meat, spreading to cover.
Turn the meat to coat the other side.
Cover, and refrigerate for at least 2 hours,
or set aside at room temperature
for no longer than 30 minutes.

3. Prepare a charcoal or gas grill.
Lightly spray the grill rack
with vegetable-oil cooking spray.
The coals should be moderately hot to hot.

4. Lift the meat from the marinade.
Discard the marinade.
Grill the steak for 8 minutes.
Turn the steak, and grill
for 7 to 10 minutes,
longer for medium-rare.

5. Before you begin to
slice the cooked meat,
let it rest at room temperature
for at least five minutes,
this will seal in the juices.
To ensure tender meat, slice the
London broil into thin strips on the bias.
This technique cuts apart the muscle fibers
that run lengthwise through the meat,
making it more tender.
(Scoring the meat before grilling
also has a similar tenderizing effect.)
Always use long sweeping strokes
and cut across the grain at
a twenty-degree angle.
The key to slicing
any meat successfully
is to begin with sharp knives.
Back To Top

Blue Cheese Burgers

(Makes: 8 Burgers)

In addition to stuffing the burgers with
blue cheese for a delicious "surprise!"
You can also add things such as
grated onion, herbs, hot sauce, etc.
Try substituting feta cheese or
even goat cheese if you prefer.
Serve the burgers on warm grilled
buns with pungent red onion slices
or grilled onions, crisp lettuce
and juicy slices of tomato.

4 pounds freshly ground beef
11/2 cups crumbled blue cheese
salt & freshly ground
black pepper

Using the ground beef,
form 16 uniform-sized patties.
Sprinkle 2 tablespoons of the
blue cheese over
8 of the patties and cover
each with a second patty.
Seal the edges to form a pocket,
making 8 stuffed burgers.

Preheat the grill for high heat.
Lightly oil the grill.
Season both sides of the burgers
with salt and pepper before grilling.
Grill the burgers to the desired doneness.

The trick to juicy hamburgers is to season
the burgers on both sides just before grilling.
Mixing salt into the beef beforehand extracts moisture
from the meat, leaving you with dry burgers.

To form perfect patties, wet your hands
to keep the meat from sticking to them!

Did you know that ground beef with a
higher fat content will be juicier,
but it will also shrink more when it cooks.

Be sure to make your patties larger than
your buns to allow for shrinkage while cooking.
Back To Top

Bourbon Beef Tenderloin

This marinade is great and works well with a
pork tenderloin and many other cuts of meat.
For a variation, cut the water back to 1 cup
and save the marinade after removing meat.
Reduce it in a saucepan and then thicken
with cornstarch. Brush this on
at the end of grilling.
Very tasty!

Prep Time: 1 hour
Cook Time: 45 minutes
Makes: 8 to 10 Servings

1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5-pound) beef tenderloin,
silver connective tissue removed
Oil, to brush grill

Preheat grill or oven to 350 degrees F.

Prepare marinade by combining the bourbon,
brown sugar, soy sauce, cilantro, lemon juice,
Worcestershire sauce, water, and thyme in a bowl.
Make sure the tenderloin has been
cleaned and the tissues has been removed.
Fold the tail end of the beef back underneath
itself so that it is of uniform thickness
and secure with butcher's string.
Place meat in a dish and pour marinade over meat,
cover, and refrigerate for approximately
8 to 12 hours turning meat over several times.

When grill is ready, place meat on oiled
surface and reserve the liquid from the marinade.
Cook over high heat with lid closed, turning meat
often and occasionally basting with the marinade.
The tenderloin will cook to rare
in approximately 30 to 45 minutes.
Serve with horseradish cream on the side.

Back To Top

Chicken On The Grill

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 to 6 Servings

1 chicken, cut in half
Salt and pepper
Grilling sauce, recipe follows

Season cut up chicken with salt and pepper.
When coals are white, spread them
out for even heat distribution.
Place chicken pieces on the grill with larger,
fattier pieces (such as the thigh) near the
center and smaller pieces to the outside.
Brush grilling sauce on chicken through the
cooking process and turn chicken as needed.
Move chicken toward the outside as the
leaner pieces (such as the breast) get done.
Brush with grilling sauce just prior
to removing from grill. Serve warm.

Tangy Grilling Sauce

Prep Time: 5 minutes
Makes: 1 1/2 Cups

1 cup Worcestershire Sauce
8 tablespoons (1 stick) butter, melted
2 lemons, juiced

Combine all ingredients.
This sauce can be used for
grilled chicken, brush on as needed.
Back To Top

Chicken Under Bricks

This recipe gets your mouth not only salivating
but talking about it's unique cooking method
- using household bricks! It saves time on
cooking and is a great party trick.
And it's easy!

(Makes: 4 Servings)

1/4 cup olive oil
4 cloves garlic, minced
2 tbsp finely chopped
fresh oregano or
1 tsp dried oregano
1 tsp salt
1 tsp pepper
1/2 tsp hot pepper flakes
1 x 3 lb. chicken

In small bowl, combine oil,
garlic, oregano, salt, pepper
and hot pepper flakes; set aside.
Using kitchen scissors, cut chicken
down each side of backbone;
remove backbone.
Turn breast side up;
press firmly on breastbone
to flatten chicken.
Tuck wings behind back.
Place in shallow dish.
Brush oil mixture all over chicken.
Cover and refrigerate for at least
4 hours or for up to 24 hours.

Wrap 2 bricks in foil.
Place chicken, skin side down,
on greased grill over medium heat.
Place bricks on chicken.
Close lid and cook for 20 minutes.
Wearing oven mitts, remove bricks.
Using tongs, turn chicken over.
Replace bricks; cook for about 20 minutes or
until juices run clear when thigh is pierced.
Transfer chicken to cutting board;
cover loosely with foil
and let stand for 10 minutes.
Using chef's knife or clean kitchen scissors,
cut into 2 breast and 2 leg portions.
Back To Top

Chili-Rubbed Chicken

1 part Cayenne Pepper
2 parts Paprika
2 parts Chili Powder
2 parts Dijon mustard
Olive Oil

For "part" you have to decide based on
how much chicken you are cooking.
1 part = 1 tablespoon works,
but you may want to double that recipe
to make sure you don't run out.
Place all the dry ingredients in a bowl,
add the mustard, and then
add just enough olive oil
to make a nice paste that you
can brush onto the chicken.
Whisk it all together and apply to both
sides of the boneless chicken breasts.

The chicken will cook in about 20 minutes,
so you want to time putting it on
the grill with when you want to eat,
keeping in mind other meats like ribs
are the slow end of the bargain.
Also, make sure that the grill is hot
when you first put the chicken
on to sear the outside.

Generally, it is a good idea to move the ribs up
to the warming grid while doing this,
and then when the chicken is
seared on both sides on High heat,
turn down to medium and get the
ribs back down on the grilling surface.

Don't be afraid of the spice on these--
the fire cooks all the heat out and leaves
behind a fairly mellow flavor that even
spice-averse kids handle with ease.
To make it even more savory,
serve with a little dish
of apricot chutney.
Back To Top

Cider Brined Pork Chops

Turn 'em just right to get nice grill marks...

2 cups apple cider
1 3/4 cups water
1/4 cup coarse kosher salt
1/4 cup packed brown sugar
1 tablespoon coarsely ground black pepper
1 teaspoon dried sage
1 cinammon stick
4 pork-loin chops, about 3/4 inch thick

To Brine The Chops:
Place a large sauce pan over medium heat,
add the apple cider and water, and bring to a boil.
Add the kosher salt, brown sugar, pepper, sage,
and cinammon, stirring until its been dissolved.
Remove the brine from heat and
chill it down in the refrigerator.
Once chilled, put the chops in a container,
add the brine, and then cover the meat with water.
Cover and stick it in the fridge for 12 to 24 hours.

Now BBQ those babies and
get ready for some good eating!

Brining is an interesting process.
The salt in the water is
really the active ingredient.
When the salinity of the water
is higher than the salt in the meat,
osmotic forces carry
the water into the meat.
The spices and other
flavorings get a free ride as well.
Done properly, you get much
juicier and more flavorful meats.
Back To Top

Corn Grilled In Its Jacket

This is a fanatastic way to
prepare fresh corn on the cob.
It is juicy and full of flavour
and oh so very tasty.

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 12 Servings

12 ears fresh corn, in the husk
1 1/2 cups mayonnaise
1 1/2 cups freshly grated
Cayenne pepper
Lime wedges, for serving

Preheat the oven to 350 degrees F.

Place the corn, still in its husks,
directly on the oven rack and roast
for about 20 minutes until the corn
is soft when you press on it.
Take the corn out of the oven and
let it cool a little until you can handle it,
or until you're ready to serve.

When you're ready to eat,
place a large grill pan on 2 burners
over medium-high heat or preheat
an outdoor gas or charcoal
barbecue and get it very hot.
Take a few paper towels and fold them
several times to make a thick square.
Blot a small amount of oil on the paper towel.
Then carefully and quickly wipe the hot grates
of the grill to make a nonstick grilling surface.

When the grill or grill pan is hot,
peel down the husks from the
roasted corn and pull out the corn silk.
Then tie the husks in a knot so you
can hold on to the knot like a handle.
Char the corn on the grill or grill pan,
turning, until the kernels
are slightly blackened
all around and start popping,
about 6 minutes.
Brush the corn with mayonnaise,
and sprinkle with the Parmigiano and a
little cayenne pepper so it's nicely coated.
Serve with lime wedges.

Back To Top

Corn On The Cob With Cheese & Lime

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 4 Servings

8 ears corn, shucked
1 tablespoon oil
1/2 cup mayonnaise
1/4 teaspoon cayenne
1 1/2 cups (about 9 to 12 ounces)
shredded cotija (can use feta)
Lime wedges, as an accompaniment

Prepare grill.

Lightly brush corn with oil and
place on hot grill, turning occasionally,
until kernels are browned in spots, about 10 minutes.

While corn is grilling, in a small bowl,
whisk together mayonnaise and cayenne.
Using the small teardrop-shaped holes
on a four-sided grater, grate the cotija.

Brush mayonnaise mixture onto
hot corn and sprinkle with cojita.

Serve corn on the cob with lime wedges.
Back To Top

Drunken Chicken

This chicken is the bomb-diggidy
and extremely moist and flavorful.
You can use Old Bay seasoning
to season the chicken instead of the
house seasoning and seasoned salt.
This can also be made in the oven
at 300 degrees F for 1hr (covered)
and then 30 min (uncovered).
For a richer flavor this recipe can be
altered by using a 1/4 can of chicken broth
and filling the rest of the can with
Marsala Wine instead of beer
(remember to remove paper
from chicken broth can).
Or use applejuice (in a beer can)
and sage or coke and parsley.

Prep Time: 10 minutes
Cook Time: 1 hour
Makes: 4 to 6 Servings

1 (3-pound) chicken
Seasoned salt
House seasoning, recipe follows
1 (12-ounce) can beer
1 sprig rosemary
half tbls of minced garlic

Preheat a charcoal grill over high heat.
When the coals are hot and glowing,
carefully push them over to the sides of the grill,
leaving an open space in the middle of the grill.
Wash and drain chicken.
Coat the chicken inside and out
with seasoned salt and House Seasoning.
Open the can of beer and carefully insert
a sprig of rosemary and about
a half tbls of minced garlic.
Then, place the beer can into the body
cavity starting at the rear of the chicken.

Carefully place the chicken
on the center of the grill,
facing 1 of the banks of the coals,
making sure not to spill the beer.
Cover the grill and cook until chicken is done,
approximately 45 minutes to 1 hour,
turning the chicken as necessary.
The chicken is done when the juice runs clear.

Serve chicken with favorite BBQ sides.

Target sells an upright chicken holder gadget
to use instead of the beer can.
It still holds the important beer and is easier
to clean than burnt chicken juices in your bbq.
It is located in the outdoor section
of Target and might be a consideration.
Bed Bath And Beyond also
sells racks that hold the beer can.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in
an airtight container for up to 6 months.

Back To Top

Dry-Rubbed BBQ Ribs With Chutney Glaze

The dry rub or cure used on these
ribs is delicious on almost everything.
Use the leftover dry rub on
chicken, steak, even salmon.
The chutney glaze is the perfect
compliment to the pungent spices.
To keep the sugar in the
chutney from scorching,
be sure to only glaze the ribs
during the last two minutes of cooking.

(Makes:8 Servings)

1 cup brown sugar
1/2 cup kosher salt
11/2 tablespoons garlic powder
11/2 tablespoons allspice
11/2 tablespoons ground ginger
11/2 tablespoons onion powder
1 teaspoon cayenne pepper
6-7 pounds pork spare ribs,
membrane removed
2 cups fruit chutney
1/2 cup apple juice

Combine the sugar, salt and spices
in the bowl of a food processor.
Process to combine well.
Cut the ribs into racks
large enough to fit your grill.
Rub the ribs generously with the dry rub
then wrap airtight with plastic wrap.
Refrigerate for 24 hours.

To cook the ribs, preheat the oven to 350F.
Gently rinse off any excess
dry rub from the ribs and pat dry.
Place the ribs in a shallow roasting pan
and cover the pan with aluminum foil.
Roast the ribs for 1 hour.

Meanwhile, in a small mixing bowl,
whisk together the chutney
and apple juice. Set aside.

Preheat your grill to high.
Remove the cooked ribs from the
roasting pan and place on the barbecue.
Grill for 3 to 5 minutes on
each side or until golden brown.
Finally, brush the top side of the ribs
with the chutney mixture and grill,
top side up, for 2 to 3 minutes longer to glaze.
Back To Top

Foil Wrapped Oriental Vegetables

One pouch is wrapped, the one below is
seasoned and ready to be wrapped...

This is a fantastic tasty recipe
and it's easy to make.

Take a square piece of foil and
place some oriental vegetables on it.
Like snow peas, mushrooms, and carrots.
Add some slivered fresh garlic and ginger.
Sprinkle on soy sauce and sesame seeds.
Now fold the top half down, and start folding
the left and right sides with tight little folds.
You want it to hold in the steam
when the vegetables are cooking.
Before folding the top closed,
add a tablespoon of dry sherry.
Make a pouch for each person.

Put them on the grill for about
8 minutes or until they puff up.
Back To Top

Gaucho-Grilled Steak With Chimichurri Sauce

So flavorful, easy and a
popular addition to any menu.
You can also serve this
with flame roasted tortillas.
The sauce is even great
over fish or chicken.

Prep Time: 20 minutes
Cook Time: 8 minutes
Makes: 4 to 8 Servings

6 garlic cloves, minced
2 jalapenos, minced
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley,
finely chopped
1 handful fresh oregano,
finely chopped
2 limes, juiced
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon crushed
black peppercorns

4 pounds skirt steak,
trimmed of excess fat
Extra-virgin olive oil
Kosher salt and freshly
ground black pepper

Combine the garlic, jalapeno and vinegar in a bowl.
Stir in the parsley, oregano, and lime juice.
Whisk in the olive oil and
season with salt and pepper.
Mix well and set aside at room
temperature to allow the flavors to marry.

Marinate the steak in olive oil for
30 minutes, turning to coat both sides.

Preheat an outdoor charcoal grill or oven broiler to high.

Remove the steak from the oil and season both sides
with a generous amount of salt and pepper;
you should see the seasoning on the meat.
Grill the steaks on the hottest part
of the barbecue for 4 minutes
per side, until well charred.
Transfer the steak to
a cutting board
and let stand for 5 minutes.
Cut the steak across the grain on the
diagonal and fan the slices out on a platter.
Spoon some chimichurri over the meat
and serve with the remaining sauce at the table.

Back To Top

Grilled Asparagus With Lemon & Garlic


This is a great side with chicken or pork.
The lemon and garlic gives the asparagus a wonderful flavor.
Once you put them on the grill, you don't even have to turn them.
Just cook them on medium heat on the top rack.
And they come out Wonderful!

Prep Time: 5 minutes
Cook Time: 8 minutes
Makes: 4 Servings

1 pound asparagus
3 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon grated lemon zest
1/4 teaspoon paprika
Salt and freshly ground black pepper

Trim asparagus. In a small bowl, combine oil,
garlic, zest and paprika and stir with a fork.
Lay asparagus side by side and
pierce on 2 wooden skewers to form a raft.
Place rafts on the grill and brush with oil mixture.
Cook to desired tenderness and season with salt and pepper.
Back To Top

Grilled Chicken

Before grilling the chicken I like to soak
the chicken in a brine for several hours.
Brining the chicken before barbecuing
it makes the chicken juicier
and crispy on the outside.

Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 6 to 8 Servings

To Brine The Chicken:

1/3 cup kosher salt
3 tablespoons granulated sugar
1 bay leaf (optional)
4 to 6 juniper berries,
lightly crushed (optional)
4 strips lemon zest (optional)

Rinse the chicken pieces and set aside. In a large bowl or nonreactive pot, dissolve the salt and sugar in 5 cups cold water. Add the spices and zest, if using. Submerge the chicken pieces in the brine, adding more cold water as needed so that the brine covers the chicken. If the chicken tends to bob above the surface, set a plate on top to weight it down. Refrigerate for 2 to 4 hours. Remove the chicken from the brine, discard the brine, quickly rinse the chicken and pat each piece dry with paper towels. If youre using a rub, put it on the chicken just before you get the fire ready.

Grilling Sauce:
1/2 cup (1 stick) butter
1 cup Worcestershire sauce
1/4 cup crunchy peanut butter
2 lemons, juiced

2 (2 1/2 to 3-pound) chickens split into 2 halves, to make 4 halves
House Seasoning, recipe follows

Heat butter in a skillet. Add the Worcestershire sauce, peanut butter and lemon juice and blend well. Simmer for 10 minutes.

Prepare grill for direct grilling. When coals are white hot, spread them evenly and place grate on grill to heat. Spray grate with cooking spray to avoid sticking. Rub chickens thoroughly with House Seasoning. Place chicken halves onto your grill to begin the cooking process, this could take up to 1 hour depending on your coals. Turn as often as necessary to prevent burning. About 10 to 15 minutes before serving, start basting with the grilling sauce on both sides, turning constantly. Chicken is done when leg moves easily at joints.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Back To Top

Grilled Garlic Bread 1

1 loaf French bread
1/2 C. butter or olive oil
4 cloves garlic minced
1/4 C. minced fresh parsley

Slice loaf diagonally into 1/2" slices.
Brush both sides of each slice with the garlic butter.
Arrange on the grill and turn when golden brown,
about 2 - 4 minutes per side.
Serve immediately.
Back To Top

Grilled Garlic Bread 2

6 cloves roasted garlic
1 stick butter, softened
Salt and freshly ground pepper
8 slices Italian bread, sliced 1/4-inch thick
2 tablespoons finely chopped parsley

Preheat grill.
Combine the garlic and butter in a small bowl
and season with salt and pepper to taste.

Spread 1 tablespoon of butter on one side of each slice of bread.

Grill butterside down until lightly golden.
Turn each slice over, sprinkle with parsley
and grill an additional 20 seconds.
Back To Top

Grilled Halibut Steak

This fish has a wonderful flavor of smokiness and goes well with tangy fruit salsas.
It is also perfect for summer barbecues and outdoor entertaining!

(Makes:8 Servings)

For The Grilled Halibut Steak:
8 halibut fillets, trimmed of fat and dark membrane
4 tablespoons sesame oil
salt & pepper, to taste

For The Pineapple Salsa:
12 slices fresh or canned pineapple, drained
2 green onions, sliced thinly
1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1/2 small red onion, diced
2 tablespoons fresh cilantro, chopped or 2 teaspoons dried cilantro
2 tablespoons soy sauce
2 tablespoons seasoned rice wine vinegar
2 drops sesame oil
salt and pepper, to taste

Grilled Halibut Steak:
Preheat the grill or barbecue until very hot.
Brush the fish fillets on both sides with the sesame oil and season with salt and pepper.
Grill for 3 to 4 minutes per side, or until cooked through.
Do not over cook...the fish should be moist!
Serve with Grilled Pineapple Salsa.

Pineapple Salsa:
Grill the pineapple slices until marks appear on both sides.
Dice the grilled pineapple.
In a mixing bowl, combine the diced pineapple with the remaining ingredients. Mix to combine well.

A Summer Safety Grilling Tip: Be careful with the tongs or barbecue utensils you use on your barbecue when grilling fish, chicken and meat together on your grill.
Use separate utensils as this will prevent cross contamination of the foods.

Thaw fish fillets in milk in the refrigerator.
The milk absorbs the fishy flavor and adds a "fresh caught" taste.

When preparing fish on the grill, use a flat spatula instead of tongs, to turn fish.
You will have greater success keeping the fish from falling apart and you won't drain the flavor-rich juices onto the coals.
Back To Top

Grilled Herb Shrimp

This recipe is great for dinner and can also be made as an appetizer for cocktail parties.

(Makes: 6 Servings)

3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
Mango salsa (recipe follows)

Combine the garlic, onion, parsley, basil,
mustards, salt, pepper, olive oil, and lemon juice.
Add the shrimp and allow them to marinate for 1 hour
at room temperature or cover and refrigerate for up to 2 days.

Prepare a charcoal grill with hot coals, and brush the grilling rack
with oil to prevent the shrimp from sticking.
Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving.
Grill the shrimp for 1 1/2 minutes on each side.
Serve with the Mango Salsa.


Mango Salsa

This scrumptious fresh salsa is sweet, spicy, and chunky
and it's wonderful for dinner with Grilled Herb Shrimp.

(Makes: 2 Cups)

2 tablespoons good olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small-diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeo pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves

Saut the olive oil, onions, and ginger in a large saut pan
over medium-low heat for 10 minutes, or until the onions are translucent.
Add the garlic and cook for 1 more minute.

Add the mangos; reduce the heat to low and cook for 10 more minutes.
Add the orange juice, brown sugar, salt, black pepper, and jalapeos;
cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally.

Remove from the heat and add the mint.
Serve warm, at room temperature, or chilled.
Back To Top

Grilled Lobster With Lemongrass Chive Butter

They'll be knocking down your door once they get a taste of this delicious fusion butter for lobster. The combination of lemongrass and lemon zest, are an unlikely addition to this simple melted butter.

How To Cut A Cooked Lobster:

1. Use a pair of lobster shears or kitchen scissors to cut off each claw and set aside.

2. With your hands, tear the tail from the body of the lobster.

3. With the lobster shears, cut through the pliable inside shell of the tail.

4. Continue to cut through the tail shell using the lobster shears.

5. With a sharp knife, split the tail in half lengthwise.

6. Then pull apart the tail into two separate pieces.

7. Crack claws with hammer or back of heavy knife just until split but shell is still intact.

8. This allows butter to flow into the cracks and for steam to escape.

9. Meanwhile brush tails, flesh side, with a little melted butter and place, shell side up, on grill along with the claws. Grill about 5-6 minutes with lid up. Tails should have grill marks.

(Makes: 4-6 Servings)

4 whole lobsters (about 1 1/2 lb each)

For The Lemongrass Chive Butter:

1/3 cup unsalted butter melted
juice of 1/2 lemon
grated zest of 1 lemon
2 stalks, lemongrass, tender inner part only, finely chopped
2 Tbsp. chopped fresh chives
Fresh cracked black pepper

Preparing The Lemongrass Butter:
1. Combine the butter with lemongrass in a small saucepan on low heat. Let simmer gently over very low heat, about 8-10 minutes. With a spoon, skim off any solids that have collected on surface of butter.

Preparing The Lobster:
1. Bring at least 5 L (20 cups) water to a boil in a large pot. Season well with salt.

2. Cook lobsters for 8 minutes and remove from water immediately.
(Cook 2 lobsters at a time to keep water at a boil)

3. Meanwhile get BBQ ready by heating on high and brushing grill until very clean.

Remove claws and heads from the lobsters, discarding heads, or keep for stock.

4. Crack claws with hammer or back of heavy knife just until split but shell is still in tact.
Split tails in half lengthwise with a sharp heavy knife or shears.

5. Meanwhile brush tails, flesh side, with a little melted butter and place, shell side up, on grill along with all the claws. Grill about 5-6 minutes with lid up. Tails should have grill marks. Remove immediately.

6. Add the chives, lemon zest, juice and cracked black pepper to warm butter, just before serving.

7. Serve lobster with warmed butter and plenty of bibs. Don't worry about the mess!

Always put the live lobster into boiling water and remove immediately after cooking time is up.

If you are uncomfortable cooking live lobsters, most fish stores have a steaming service.
You just have to tell them you are grilling them after so they will slightly undercook them.

The live lobster should be bought the day of cooking and keeps best wrapped in newspaper in a box in the fridge. If the lobster is not moving when removed from fridge, it cannot be eaten.

To simplify the recipe even more you can buy just lobster tails that have more meat and no claws to worry about. You will pay a hefty premium for your convenience.
I love the mess of eating lobster - it is part of the ritual.
Back To Top

Grilled Pork Chops With Sweet Peach Barbecue Sauce

The peach bbq sauce is terrific. Good on other things too especially baby back ribs.

Prep Time: 40 minutes
Cook Time: 50 minutes
Makes: 4 Servings

For Spice Rub:
3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
3 tablespoons freshly ground black pepper
1 tablespoon brown sugar

4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each)

For The Sauce:
2 tablespoons olive oil
1 small red onion, peeled, sliced thin
3 peaches, pitted, cut into medium sized cubes
2 tablespoons peeled and minced fresh ginger
2 medium ripe tomatoes, cut into medium sized cubes
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup light or dark brown sugar
1 teaspoon ground allspice
Salt and freshly ground black pepper

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.

Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.

Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.

Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.

Serve the chops hot with extra barbecue sauce on the side.

Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

Back To Top

Grilled Tomatoes

Large Tomatoes
Grated parmesan cheese or crumbled blue cheese
(or a layer of fresh chopped basil, then feta cheese on top).
Margarine or butter
Salt & Pepper

Halve and core tomatoes, then sprinkle with salt & pepper.
Sprinkle tomatoes with cheese; dot with margarine.
Place tomatoes on cooking grill.
Cover and grill until heated through, 10-15 minutes.

When storing tomatoes, remember that they are fruit and should not be refrigerated,
but stored in a cool dry place.
Back To Top

Grilled Vidalia Onions

This recipe goes extremely well with grilled steak and baked potato and is a must for onion lovers!
The flavor in these onions are unbelievable!
The broth that this recipe creates with the boullion cubes and the butter makes an onion soup for your bowl.
Serve it with toasted french bread and add parmesan cheese when it's done.

Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 4 Servings

4 large Vidalia onions
3 beef bouillon cubes
4 tablespoons butter
Freshly ground black pepper

Prepare a fire in a charcoal grill or preheat oven to 350 degrees F.

Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end.

Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy duty foil and place the onions directly onto the hot coals.
Cook the onions for 45 minutes turning every so often.

To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.

These can also be baked in a small casserole, covered with tin foil, in a preheated 350 F oven for 45 minutes.

For A Variation:
When the onions are done, you can also open up the foil package and put mozzarella cheese on top.
Put it back in the oven on broil, until the cheese is browned.
This will almost taste like a great onion soup.

Back To Top

Honey Chipotle Ribs

2 racks pork baby back ribs rinsed and patted dry

2 Tbs. kosher salt
1 Tbs. coarse ground pepper
1 Tbs. granulated garlic
1 tsp. whole thyme
1 tsp. whole marjoram
Combine thoroughly.

3 Chipotle Peppers: use canned chipotles in adobo sauce
1 Tbs. Fresh Garlic, chopped
2 cups bottled KC Masterpiece BBQ Sauce or BBO Sauce of your choice
1/2 cup Honey
1 Tbs. Worcestershire Sauce
Puree in a food processor until smooth. A blender works too.

Start grill and bring to temperature of 350.
Rub ribs with "rub" and place on grill, cover and cook for 30 minutes.
Turn over, baste liberally with sauce, cover and cook an additional 20 minutes.
Turn over, baste again and cook another 20 minutes or until tender.

Cut between ribs and enjoy!

You need to decide how "crusty" you want the ribs to be, as the sauce will be cooked on.
You may want to experiment with lower temperatures and lower cooking times as well.
This recipe works pretty darn good though!

The canned adobo sauce adds extra flavor to the bbq and you can put the remainder of the sauce out in a little ramiken for those who want some real hot stuff with their chips and guacamole.
Back To Top

Jersey Beef

(Makes: 6 Servings)

2 (2 pound, 1 1/2 inches thick) top sirloin
2 tablespoons yellow mustard
1 tablespoon crushed garlic
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 loaf white sandwich bread (must be white bread)

1 pound unsalted butter
1/4 cup Worcestershire sauce
4 tablespoons crushed garlic
1/4 cup Madeira wine
1/2 tablespoon black pepper
1/2 teaspoon salt

On cutting board, remove all the fat and gristle from sirloin.
Marinate by spreading mustard and garlic over top.
Add Worcestershire sauce, black pepper and salt.
Let the meat marinate at room temperature
for at least one hour (but not more that 2).

When ready to cook, start barbecue and let it warm up
for about ten minutes. Place the beef on the grill.
Cook for 8 minutes per side, (medium rare)
or until the beef is done to your taste.

Transfer beef to carving board, using barbecue tongs.
Carve the beef by slicing across the grain into strips 1/4-inch thick.
At the same time that you transfer the beef, start toasting the white sandwich bread.
Slice the bread into 3 strips and place on serving platter.
Arrange beef on top of sliced bread.

In a saucepan on the grill, heat unsalted butter.
Add Worcestershire sauce, garlic, wine, pepper, salt and,
whisking constantly, cook over medium heat for about 5 minutes.
Remove saucepan from grill and spoon the sauce over the beef and bread.
Serve immediately. Must eat while hot, and must be eaten using your fingers.
Back To Top

Kansas City Barbecue

Prep Time: 15 minutes
Cook Time: 5 hours

Barbeque Rub:
2 cups sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoon black pepper
1 teaspoon garlic powder

Combine all ingredients in shaker and use as "rub" on the following meats.

Baby Back Ribs:
1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer
2 cups BBQ sauce, your favorite

Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.

Preparing Smoker:
Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber.

Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back).

Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.

Back To Top

Lemon Chicken Drumsticks

For those who think the Chili-Rubbed Chicken is to exotic for their palates, prepare some drumsticks with just a douse of olive oil and lemon juice and then salt and pepper liberally.

Leave the skin on the chicken and cook the same as Chili-Rubbed Chicken. This chicken comes out juicy and tender and keeps well for snacks later!
Back To Top

Mustard & Peppercorn Crusted Rib-Eye

Once you've tasted these steaks you'll never want to eat at another steakhouse again.

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 4 Servings

4 large rib-eye steaks
(about 1 1/2 to 2 inches thick, at least 6 ounces each)
4 tablespoons brown mustard
4 tablespoons black peppercorns, crushed
1 to 2 tablespoons finely ground black pepper, optional
Kosher salt

Brush rib-eyes with mustard on both sides. In a shallow bowl, or on a plate with a deep center, combine crushed peppercorns, ground pepper, if using, and salt, to taste. Pat pepper mixture onto steaks and crust thoroughly on all sides.

Prepare your grill by lightly spraying the grate with non-stick cooking spray and then preheat the grill. When the grill is hot, place the rib-eyes on the grate and cook until desired doneness, about 3 to 4 minutes on each side for rare. Add 1 to 2 minutes for medium-rare and so on. The best way to test steaks for doneness is to poke it with your index finger; rare will be soft, medium-rare will be slightly less soft, and so forth. Never flip a steak more than once; let it cook for half the total cook time before flipping. Remove from grill and let rest for 5 minutes in a warm place before serving.
Back To Top

Pineapple Wedges With Rum Butter Glaze

1 medium Pineapple
2 tsp Dark Brown Sugar
1 tsp ground Ginger
4 Tbsp melted Butter
2 tsp Dark Rum

1. With large, sharp knife, cut the pineapple lengthways into 4 wedges.
Cut out and discard centre core.

2. Cut between the flesh and skin to release the flesh, but leave the skin in place.
Slice the flesh across, into chunks.

3. Push a bamboo skewer lengthways through each wedge and into the stalk, to hold the chunks in place.

4. Mix together the sugar, ginger, melted butter, and rum and brush over the pineapple.
Cook the wedges on a hot BBQ for 3-4 minutes; pour remaining glaze over the top and serve.

Back To Top

Pork Back Ribs With Spicy Dipping Sauce

Prep Time: 25 minutes
Cook Time: 1 hour 50 minutes
Makes: 4 to 6 Servings

2 racks back ribs, membrane removed
1/2 cup Pork Rub, recipe follows
Olive oil

Spicy Dipping Sauce:
1/4 cup apple cider vinegar
2 tablespoons honey
1 red jalapeno, seeded and minced
1 tablespoon chopped fresh oregano leaves
Kosher salt

Sprinkle the ribs all over with the rub and rub in well with your hands.
Cover and refrigerate for 1 hour, up to overnight.

Make sure the racks of the grill are set so they are 6-inches above the fire.
Preheat the grill to high. When the grill is hot, turn off 1 side, or push the coals to 1 side.
Place the ribs, fattier side down, on the cooler side of the grill and close the cover.
Cook until browned, about 20 minutes.
Turn the ribs over and continue to cook until the bones wiggle easily when twisted,
about 1 1/2 hours, turning every 20 minutes or so.

Remove from the grill and let rest for 10 minutes before slicing.

Make The Spicy Dipping Sauce:
In a small bowl, combine the vinegar, honey, jalapeno, oregano, and salt and whisk well.
Pour into a decorative bowl.

Slice the ribs into desired size and serve with the Spicy Dipping Sauce.

Pork Rub:

(Makes: About 1 Cup)

4 tablespoons brown sugar
4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons dried thyme
4 tablespoons dried oregano
2 tablespoons mild paprika
2 tablespoons hot paprika
4 teaspoons cayenne
4 teaspoons ground coriander
2 teaspoons black pepper
2 teaspoons white pepper
2 tablespoons kosher salt

Mix all ingredients together and stir well.

Back To Top

Pork Chops

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 10 Chops

2 1/2 cups water
2 tablespoons brown sugar
2 tablespoons oil
1/4 cup vinegar
2 1/2 teaspoons salt
1/4 cup chopped onion or 2 tablespoons onion powder
2 1/2 teaspoons black pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
2 teaspoons chili powder
1/2 teaspoons hot pepper sauce
1/2 teaspoons red pepper
1 clove garlic or 1 tablespoon powdered garlic

10 (1-inch thick) pork chops

Combine all ingredients except for the pork chops and bring to a rolling boil.
Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.

Heat a grill to medium-high heat.

Apply sauce to chops with dish mop or paint brush.
Grill to desired doneness, about 5 minutes per side for medium-well.
Baste with sauce each time they are turned.

Back To Top

Roast Whole Chicken With Herbs

1 - 3 to 4 lb. Chicken
Butcher's Twine
Chopped Fresh Herbs (thyme, basil, tarragon, etc.)
Extra Virgin Olive Oil
Salt & Pepper
1 Onion, chopped
2 Carrots, chopped
1 Celery Stick, chopped
3 Bay Leaves
Fresh Thyme
Parsley Stalks
2 inch deep roasting pan, sized to fit on top of BBQ coals

1. Brush chicken with olive oil.
Season well with salt and pepper and chopped fresh herbs inside and out.
Truss chicken. Add some fresh herbs and olive oil together, mix and use for basting.

2. Take 2 inch pan and put on top of coals.
Put carrots, onion, celery, bay leaves, thyme and parsley in the water.
Place cooking grill back in place (over the pan).

3. Place chicken on grill over the water bath.
Close cover on medium to high heat.
Rotate every 15-20 minutes, basting with herb mix until done.
Usually takes about 1 to 1 hours to cook fully.
Take off grill, cut into quarters, and serve.
Back To Top

Roasted Pork Loin With Garlic

This recipe is quick and easy.

Most of the work is in the garlic, and that ain't much.
Take a bunch of cloves, you can leave whole heads or just the cloves, and put them into a square tray made of aluminum foil.
Douse them with some olive oil, and then season liberally with salt and pepper.
Put them on the grill where they can receive indirect heat, but no direct flames.
By the time the meat is ready, the garlic will be golden brown and soft.
The garlic can be served as a side dish--the sweet flavor of roasted garlic is wonderful with pork.
You can also spread it on crusty french bread.

BTW, the skins of the garlic come off very easily when its cooked, so wait until this point and remove the skins before serving.

Pork Tenderloin

Take a pork tenderloin that's been throroughly rubbed with peppercorns.
Oil your grill, and place the tenderloin on medium high heat.
Once you've got it browned all around, with some nice grill marks.
Turn down the heat to medium, move the pork to an area of indirect heat, and cook until a meat thermometer registers 160F.
Carve the Tenderloin on a bias and then serve it up with the garlic and your choice of side dishes.
Back To Top

Shiitake Mushrooms

(Makes: 4 Servings)

pound Shiitake mushrooms, washed
3 tablespoons Worcestershire sauce
2 tablespoons Japanese soy sauce, such as Kikkoman
3 or 4 cloves of garlic
Salt & pepper

Place Shiitake mushrooms and garlic on a large piece of aluminum foil, add Worcestershire and soy sauce, season with salt and freshly ground pepper. Seal and place on grill for about ten minutes or until the mushrooms are tender.
Back To Top

Slow Cooked Apple Smoked Barbecue Pork

Prep Time: 40 minutes
Cook Time: 2 hours 45 minutes
Makes: 8 - 10 Servings

1 (5 to 6 pounds) pork butt
1/2 cup Pork Rub, recipe follows
1 tablespoon dry mustard
Olive oil
Apple chips, soaked in water
BBQ sauce, recipe follows
8 large rolls
1 small red onion, thinly sliced
2 large pickles, sliced into thin rounds

Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.

Soak the apple chips in cold water for at least 30 minutes. Preheat 1 side of the charcoal grill to medium. Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire. Keep the other half of the grill on very low heat.

Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes. Remove to the lower heat side of the grill. Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours. Turn the meat every 20 minutes or so.

Remove from the grill and let rest for 10 minutes. Slice or shred into bite-size pieces and place in a large bowl. Toss with desired amount of BBQ Sauce. Place on buns and top with red onions and pickles.

Pork Rub:

(Makes: About 1 Cup)

4 tablespoons brown sugar
4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons dried thyme
4 tablespoons dried oregano
2 tablespoons mild paprika
2 tablespoons hot paprika
4 teaspoons cayenne
4 teaspoons ground coriander
2 teaspoons black pepper
2 teaspoons white pepper
2 tablespoons kosher salt

Mix all ingredients together and stir well.

BBQ Sauce:

(Makes: About 3 Cups)

2 tablespoons vegetable oil
1/2 medium onion, minced
6 cloves garlic, minced
1 tablespoon chopped fresh oregano leaves
1 cup ketchup
1 cup tomato puree
1 tablespoon Worcestershire sauce
1/3 cup honey
1/3 cup brown sugar
2 tablespoons southern style hot sauce (recommended: Tabasco)
1 tablespoon smoked paprika
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

In a medium saucepan, over medium heat, add the vegetable oil. Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes.

Taste and adjust seasoning and heat to desired taste.

Back To Top

Smoked Barbequed Corn

4-corn on the cobs
1-tbsp garlic powder
1-tbsp cayenne pepper
2-tsp salt
2-tsp pepper
Olive oil

Combine seasonings in a small bowl, mixing well
Peel 1-husk off of each corn to be used for tying
Peel back husks from the corn being careful not to tear the husks off
Remove silk
Return husks to natural position
Soak corn and tying husk in water 1-2 hours before use
Remove corn from water and pat dry with paper towel
Peel back husk and drizzle olive oil over exposed corn
Sprinkle seasoning mix over corn
Return husks to natural position and tie with extra husk
Place in 220*F smoker and smoke for 1 -hrs
Can be grilled for about 20 minutes, turning, instead of smoked
Back To Top

Smoked Pork Ribs

Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
Makes: 4 Servings

2 racks pork ribs
House Seasoning, recipe follows
Basting Sauce, recipe follows
Favorite BBQ sauce, if desired

Prepare smoker to 250 degrees F. You can use charcoal and wood chips such as hickory.

Remove membrane from ribs if desired. Rub thoroughly with House Seasoning. Place ribs on smoker grate and cover. Slow smoke ribs for 2 to 3 hours. Every 15 minutes brush ribs with vinegar solution. If you like sauce cooked on, brush ribs with sauce about 15 minutes before they are done, turning often, watching carefully that the sauce does not burn. Ribs are done when they are tender enough to easily pull from the bones. If you're not a sauce eater, remove ribs, cut and serve with BBQ sauce on the side.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Basting Sauce:
3/4 cup white vinegar
3/4 cup lemon juice
4 dashes Worcestershire sauce
3 to 4 dashes hot red pepper sauce
1 small onion, minced
3 to 4 dashes salt
Seasoned pepper, to taste
2 to 3 cups water

In a medium saucepan, mix all ingredients and bring to a boil. Remove from heat. Use this sauce to brush ribs or chicken to keep moist.

Back To Top

Spicy Fajita Beef

1 pound beef steak
1/3 cup olive oil
1/4 cup tomato sauce
2 tbsp. red wine vinegar
1 1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. cayenne pepper
3 garlic cloves, minced

1. Combine the olive oil, tomatato sauce, red wine vinegar,
basil, salt, cayemme pepper and garlic in a bowl.
Marinate steak in this for at least 30 minutes or longer.
2. Grill until done.
3. Serve with sour cream and salsa and flour tortillas.
Back To Top

Spicy Saucy Barbeque Chicken

10 lb bag of your favorite chicken parts (quarters, wings, thighs)
Unsalted butter (one 4 oz stick more or less)
Frank's Hot Sauce (at least 6 oz)
Chili powder
Garlic powder
Any other seasoning (salt) if you prefer

Wash the chicken parts and trim away excess skin and fat. Season chicken parts with chili powder, garlic powder, pepper, and other seasonings that you are using. Barbeque the chicken on the lowest heat for 1 to 1 1/2 hours or until chicken juices run clear. When chicken is done remove it from the bbq and let it cool for 10-15 minutes.

In a pyrex measuring cup, cube and melt 1/2 cup butter in the microwave. Stir Frank's Hot Sauce into the melted butter (I use a ratio of 40% butter to 60% Frank's), heat a 'little' more. Congratulations, you've just made your first batch of spicy saucy barbeque sauce! Put cooked chicken and spicy sauce into a resealable plastic bag, seal closed, then turn and shake contents (careful!) until your chicken is coated with the sauce. Serve.
Back To Top

Vegetable Parcels With Butter

(Makes: 4 Servings)

7 oz. Baby Carrots or button mushrooms
9 oz. Yellow Squash (green zucchini or yellow, etc)
4 oz. Baby Sweet Corn (asparagus)
1 Onion, thinly sliced (whole shallots or pearl onion, etc)
4 Tbsp Butter
fresh chopped parsley
Finely grated rind of Lemon
Salt & freshly ground Black Pepper

1. Trim vegetables and leave them whole unless too large.

2. Divide onto 4 double thickness squares of foil and season with salt and pepper.

3. Mix the butter with the lemon rind and chopped parsley.
Place a spoonful of butter on each pile of vegetables.

4. Fold over the foil and seal the edges to make a neat parcel.
Cook on a medium heat BBQ for 25-30 minutes until the vegetables are tender.
Open parcels and serve.
Back To Top

Ultimate Barbecued Chicken

Ultimate Barbecued Chicken

The idea of brining the chicken is super as it makes the chicken moist and flavorful.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Makes: 6 Servings

2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in,
skin on, about 10 ounces each

Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper

Preheat oven 375 degrees F

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
Back To Top