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1. Orange Marinated Flank Steak
2. Korean Kahn Bi Marinade
3. Round Steak Roll Up
4. Bourbon Barbeque
5. Preacher Fillets
6. Moistest Hamburgers
7. Pizza Style Burgers
8. Hamburger Pizza
9. Pizza on the Grill
10. Stuffed Pork Chops
11. Tar Heel Barbeque
12. Lemonade Pork Steaks
13. Barbeque Pork on Corbread Pancakes
14. Heavenly Hot Dogs
15. Scott's Trash
16. Quick to Fix Quesadillas
17. Lite Lemon-Lime Grilled Chicken
18. Tandoori Chicken
19. Fresh Herb Grilled Chicken
20. Jo-Ge Chicken
21. Best Chicken You'll Ever Eat
22. Huli Huli Chicken Marinade
23. Curried Sweet and Sour
24. Chicken Breasts
1 flank steak, (about 2 lbs.)
1/2 c. orange marmalade
1/2 c. soy sauce
2 tsp. ground ginger
4 oz. Italian salad dressing
1/4 c. brown sugar
1/2 c. water
1 tbsp. grated orange rind
1/4 c. orange juice
Dash garlic powder
Place the meat in a glass
or plastic bowl. Combine all the remaining marinade ingredients and
pour over the meat. Cover. Marinate the steak overnight or
longer. Barbeque over red-hot coals 15 minutes per side, basting
frequently with the marinade. Slice thinly against the grain and
serve immediately.
4 lb. steak
1/2 c. soy sauce
1 tbsp. sugar
Dash pepper
1 tbsp. minced garlic
1 tbsp. honey
1/2 tsp. minced ginger
1/4 c. minced green onions
1 tsp. sesame oil
Marinate at least 6 hours or overnight.
Barbeque to taste.
1-2 lb. round steak
Fresh spinach
4 oz. sliced mushrooms
8 oz. grated Mozzarella cheese
Lay out the round steak and
season with ground black pepper. Wash and pat dry the spinach leaves.
Place spinach leaves on top of the steak in two layers. Add the mushrooms
to the top of the spinach and then evenly distribute the cheese on top
of the mushrooms. Beginning on a long side of the round steak, carefully
roll up the steak tucking in any filling that may fall out as you go.
Tie the roll securely with string in 4 or 5 pieces, making sure that the
ends of the steak are tied only about 1/2 inch from the end. Wrap
the steak in heavy duty foil and roast in the barbeque to desired doneness.
Serves 6.
2 lbs. roast (rump, English cut, London
broil), 1 1/2-2 inches thick
1/4 c. bourbon
1/4 c. brown sugar
1 1/2 c. water
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
Day before serving - In medium
bowl, mix and stir all ingredients. Trim excess fat from roast and
place in cake pan or Tupperware container. Pour marinade sauce over
roast, and refrigerate overnight. Flip roast half-way through marinating
time (total 18 hours). Barbeque over hot coals until desired degree
of doneness (45 minutes to 1 hour). Brush often with left over marinade
while grilling.
2 lbs. hamburger
8 to 10 slices bacon
Onion
1 beaten egg
1 c. shredded cheese
3 tbsp. catsup
2 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
Mix ingredients. Shape into
patties one inch thick. Wrap with bacon and hold with a toothpick.
Broil 5 minutes on each side or grill outside. Yields: 8 to 10 fillets.
MOISTEST
HAMBURGERS
1 1/2 lbs. hamburger (ground chuck)
1/4 c. onion, chopped
1 egg
1/2 c. applesauce
Salt and pepper
Mix above ingredients.
Fry on Weber grill outside until done. Serve on rolls.
1/2 c. soft bread crumbs
1 (8 oz.) can pizza sauce
2 tbsp. grated Parmesan cheese
1/4 tsp. pepper
1 lb. lean ground beef
2 oz. pepperoni, finely chopped
2 slices Mozzarella cheese
4 hamburger buns, split and toasted
Combine bread crumbs, 2 tablespoon
of pizza sauce, Parmesan cheese, and pepper. Add beef and pepperoni,
mix well. Shape into 4 thick burgers, grill outside, fry or broil.
Meanwhile heat remaining pizza sauce. Cut cheese slices, serve patties
on toasted buns, add cheese slices and pizza sauce.
1 1/4 c. tomato puree
1 1/2 lbs. lean ground beef or ground
turkey
1/4 c. bread crumbs
1/4 c. minced onion
1 egg
1 tsp. salt
Heavy Duty Reynolds Wrap
1 clove garlic, minced
1/4 tsp. oregano
1/2 tsp. Tabasco sauce
4 slices mozzarella cheese, cut in half
Mix 1/4 cup tomato puree with beef (or
turkey), crumbs, onion, egg and salt. Pat meat into a 10 inch circle
on 18 inch square Heavy Duty Reynolds wrap making the crust for your pizza.
Turn up edge about 1/2 inch to hold filling. Turn foil up and crimp
edges about 1 inch away from the meat to catch drippings. Spoon remaining
tomato puree mixed with garlic, oregano and Tabasco sauce over meat.
Top with cheese slices. Place pizza on grill 6 inches away from hot
grey coals. Cook 20 to 25 minutes. Cut into wedges to serve.
(This can be baked in the oven at approximately 350 degrees for 15 to 20
minutes.). Serves 6.
Pillsbury refrigerated ready-made pizza
crust
All of your favorite pizza makings
Top with cheese of your choice
Take pizza pan (one with small
holes works best), spray with Pam. Put crust on pan, cover with other
ingredients. This recipes works only on Weber grill, using lots of
mesquite coals, or so they say. When coals are hot, spread to outer
edge. None in middle. Keep vents half open. Cooking time
may vary, usually 15-20 minutes. Done when cheese is melted and crust
is brown.
Oven: 325 degrees for
60 minutes. Yield: 4 servings. 1 sm. bell pepper, chopped Butter
or margarine 2 c. herb seasoned stuffing 2/3 c. water 1/3 c. butter or
margarine 1/8 tsp. salt 1/8 tsp. pepper 1/8 tsp. thyme 4 (1 inch) thick
pork chops Saute onion and pepper in small amount of butter
or margarine. In small bowl, mix sauteed onions and peppers with
stuffing, 2/3 cup water, butter, salt, pepper, and thyme until well blended.
For moist stuffing, add a little more water. Split chops to prepare
for stuffing. Insert stuffing in chops and place them in lightly
buttered baking pan. Bake for 30 minutes, covered, and 30 minutes
more, uncovered, at 325 degrees or cook on charcoal grill for 1 hour.
Sometimes irreverently spelled
"Bar-B-Cue" or "Barbcue". 1 qt. apple cider vinegar 16 oz. carbonated cola
beverage 1 oz. crushed red pepper 1 oz. ground red pepper 1 oz. black pepper
1/2 c. salt 1/2 bottle Worcestershire sauce 1 tbsp. brown sugar 1 tsp.
dry mustard A little basil, rosemary, and thyme Mix together
all ingredients, excluding pork, and place in refrigerator overnight.
The next day, use meat thermometer in thick of meat. Place on grill
or in oven. Cover pork with sauce mixture. Turn and baste often
during cooking. Cook until meat is tender and flaky. Allow
to cool, remove from bone and chop. If the meat seems dry, add extra
sauce and mix well. Best served on rolls with coleslaw, hushpuppies,
and iced tea. Top with Tabasco for your "hot" friends. When
cooking meat on a grill, use hickory chips if possible. Note:
Barbeque is a noun that means pork. Beef can never become barbeque
(no matter how hard Texans try). One can add barbeque flavor to beef,
but Barbeque is always pork.
LEMONADE
PORK STEAKS
6 oz. can lemonade concentrate, thawed
3 tbsp. soy sauce
3 tbsp. Worcestershire sauce
1 tsp. seasoned salt
1/2 tsp. garlic powder
4 pork steaks
Mix first 5 ingredients
together well and pour over steaks. Refrigerate at least 6 hours
(the longer the butter). Grill, brushing occasionally with marinade,
until the steaks are done (10 to 15 minutes per side).
BARBECUE
PORK ON CORN BREAD PANCAKES
Pork shoulder roast
Salt and pepper
1 c. your favorite barbecue sauce
3 c. shredded lettuce
--CORN BREAD PANCAKES:--
1 c. cornmeal (white or yellow)
1 c. flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. soft shortening
1 c. milk
2 eggs, beaten
Season pork roast with salt
and pepper. Bake in 325 degree oven or on outside grill until meat
thermometer reads 170 degrees (f). Shred roast with knife or food
processor and mix with barbecue sauce. Keep warm until ready to serve.
Corn Bread Pancakes: Combine cornmeal, flour, sugar, baking power
and salt in bowl. Cut in shortening. Mix eggs and milk together
and add dry ingredients until batter is smooth. Pour about 3 tablespoons
on hot greased griddle for each cake. Bake until bubbles break over
surface, turn and brown other side. Serve shredded pork between pancakes
with lettuce and additional barbecue sauce.
12 frankfurters
12 slices bacon
1/2 lb. cheese (American or Cheddar)
12 hot dog buns
Split frankfurters lengthwise
but not all the way through. Put strip of cheese in slit; wrap slice
of bacon around each frank to hold together. Put on sticks or long
forks. Cook over open fire or on grill until bacon is to desired
doneness. Serves 12.
Bacon
1 head cabbage
1 bunch broccoli
1 head cauliflower
Sm. bag carrots
Sm. whole onions
Mushrooms (fresh)
New potatoes
1/2 to 3/4 c. water
Polish sausage, sliced for servings
Butter, salt & pepper
Aluminum turkey roaster
Aluminum foil
Arrange to your preference
with 4 or 5 slices of bacon on bottom of roaster. Wash and clean
vegetables. Pull cauliflower apart, slice broccoli. Put Polish
sausage on top of vegetables, along with salt, butter and pepper.
Add water. Wrap foil around lightly and place on grill (outside).
Grill for 2 hours. Check on it every 1/2 hour, so it doesn't dry.
This is great for summer cook out and feeds a big crowd. You may
not like all the ingredients so use what you like.
1 (8 oz.) pkg. shredded cheddar cheese
1 (4 oz.) can diced green chili
peppers
1 jar salsa
1 carton sour cream
1 pkg. of 10 inch tortillas
In a cast iron skillet stack 3
tortillas with cheese and peppers in between. Ending with cheese
and peppers on top. Cover and cook on medium-low for 5 minutes.
Cut into 6 to 8 wedges. Serve with salsa and sour cream. These
are great on a grill or campfire wrapped in foil.
LIGHT
LEMON-LIME GRILLED CHICKEN
2 lbs. chicken parts
1/4 c. each lemon and lime juices
1 tbsp. onion (grated)
1/2 tsp. each marjoram, thyme leaves
and parsley
1/4 tsp. each freshly ground black pepper
and dry mint flakes
Rinse chicken under cool water;
pat dry. Place in a rectangular glass baking dish. In a 1 cup
glass measure, mix together juices, onion, marjoram, thyme, parsley, pepper
and mint flakes. Pour over chicken parts and turn to coat.
Cover with plastic wrap and marinate in refrigerator at least 2 hours,
turning several times to coat with marinade. Start the fire in the
outdoor grill. While waiting for the coals to be ready, arrange chicken
in same dish so thick parts are toward the outside of the dish. Cover
and microwave 3 to 4 minutes on high. Turn each part over, cover
and microwave on high 3 to 4 minutes. (To prepare completely in the
microwave, double cooking time.) Brush grill lightly with vegetable
oil so chicken won't stick to it. Reserving marinade, place chicken
on grill about 6 inches from medium-hot coals. Turning several times and
basting with reserved marinade, grill 15 to 20 minutes or until liquid
from chicken is clear and not pink when pierced with a fork. Discard
remaining marinade. Serves 6.
4 lbs. chicken
Salt, to taste
2 tsp. coriander seeds
1 inch pieces fresh ginger root
1/2 tsp. hot red pepper or cayenne
2 tbsp. boiling water
1/4 c. lemon juice
1 c. unflavored yogurt
1 tsp. cumin seeds
3 cloves fresh garlic
1 tsp. saffron threads
Few drops red food coloring
Soak the saffron in boiling water.
Set aside. Remove the skin and excess fat from the chicken.
Dry the chicken. With a sharp knife, prick it all over. Mix
the salt and lemon juice. Rub it into the chicken. Pour the
saffron water on the chicken. Let it stand for 1/2 hour. Roast
the cumin and coriander seeds on a low fire for a minute or so. Blend
the roasted cumin, coriander, ginger, garlic and 5 tablespoons of yogurt
in a blender. Blend to a smooth paste. Mix with the food coloring,
red pepper and the rest of the yogurt. Rub the chicken with the marinade.
Now let it set outside at room temperature for 12 hours or in the frigerator
for 24 hours to allow the spices to be absorbed in the chicken and tenderize
it. Preheat the oven to 400 degrees. Roast the
chicken for 15 minutes, uncovered. Reduce the heat to 350 degrees.
Cook for an hour or so. Serve it on a bed of sliced onions and tomatoes
or on a mound of saffron rice. This chicken can be grilled on an
outdoor grill. In India it is roasted in a special clay oven over
hot coals.
4 whole chicken breasts, skinned,halved,
pierced with fork
1/3 c. lemon juice
1/4 c. oil
2 tsp. chopped fresh rosemary or 1/2
tsp. dried rosemary
1 1/2 tsp. chopped fresh thyme or 1/2
tsp. dried thyme leaves
1 garlic clove, minced
1/8 tsp. pepper
Salt, if desired
Microwave-to-grill directions:
In 12 x 8-inch (2 quart) microwave-safe baking dish, arrange chicken breasts
with thickest portions to outside. In small bowl, combine remaining ingredients;
pour over chicken. Cover with microwave-safe plastic wrap; refrigerate
6 to 8 hours. Prepare charcoal fire for grilling. Just before
grilling, remove chicken from refrigerator; do not uncover. Microwave
chicken on HIGH for 5 to 7 minutes or until edges of chicken begin to cook.
Drain; reserve marinade. Immediately place chicken on grill 4 to 6 inches
from medium coals. Cook 20 to 25 minutes or until no longer pink,
turning once and brushing frequently with marinade. Makes 8 servings.
If you're not fortunate to have your own herb garden, fresh herbs can be
purchased at many supermarkets or outdoor produce stands.
1/2 c. mayonnaise
2 tbsp. Dijon or brown mustard
2 tbsp. soy sauce
1 tsp. garlic powder
Mix the above and coat chicken
breast. Let stand for at least 20 minutes. Broil or barbeque for
about 5 minutes on each side or until done.
2 tbsp. paprika
1 tsp. thyme
1 tsp. onion powder
1/2 tsp. lemon pepper (or 2 tsp. lemon
bits)
1/2 tsp. cayenne pepper (more if you
are brave)
1 1/2 tsp. garlic powder
1 1/2 tsp. basil
Dash salt
6 chicken breasts (boneless), flattened
to 1/2 to 3/4-inch
Olive or vegetable oil
Cover breasts with oil.
Mix spices and liberally spread over chicken. Cook either on dry,
preheated griddle for a few minutes on each side with an efficient kitchen
fan or outside on a hot grill. Either way no more than 3 minutes
per side. We use this recipe a lot and we make up a big batch of
the spices and keep it in a shaker bottle - fast and easy.
1/4 c. white wine or apple juice
3/4 c. soy sauce
1-1 1/2 tsp. ginger
1 clove crushed garlic
2 tbsp. sugar
Mix ingredients together.
Marinade 2 hours or overnight. (For up to 3 pounds chicken.)
Especially good on barbeque.
CURRIED
SWEET & SOUR CHICKEN BREASTS
4 whole chicken breasts
Garlic salt
1/4 c. prepared mustard
Curry powder
1/4 c. honey
Split chicken breasts in
half. Wash and pat dry. Sprinkle lightly with curry powder
and garlic salt. Grill on barbeque for about 20 minutes. Combine
honey and prepared mustard and baste. Grill for 10 more minutes.
Makes 4 servings.