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Sunday, December 5, 2010



8 lbs whole shrimp
1/2 lb (2 sticks) butter, softened
1 cup olive oil
8 oz chili sauce
3 tbsp Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
3 tbsp lemon juice
1 tbsp parsley
2 tsp paprika
2 tsp oregano
2 tsp cayenne pepper
1 tsp Tabasco sauce
3 tbsp liquid smoke
salt and pepper to taste


1. Wash shrimp and spread out in a shallow pan.

2. Combine all ingredients except shrimp in sauce pan over low
heat and pour over shrimp. Refrigerate.
Baste and turn shrimp every 30 minutes while refrigerated for several hours.

3. Preheat oven to 300 F. Bake for 30 minutes, turning shrimp at 10 minute intervals. Serve in soup bowl with French bread to dip in sauce.

The shrimp can also be grilled and the dipping sauce heated to boiling and
thickened over the stove.

The marinade becomes the dipping sauce after shrimp have cooked.

This recipe makes enough for a large crowd.
Adjust as needed for a smaller group.

Wednesday, November 10, 2010



1 (12 lb) Turkey, thawed if frozen
3 tbsp brown sugar
1 tbsp Kosher salt
2 tsp ground cumin
2 tsp dried oregano
2 tsp dried rubbed sage
2 tsp dry powdered mustard
1 tsp dried thyme
1 tsp ground coriander
6 hickory wood chunks


This recipe is a long process but totally worth the end result. super moist and flavorful!

1. Remove and discard giblets and neck from turkey. Trim excess fat then rinse turkey with cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Lift wing tips up and over back. Tuck under turkey. Place turkey on a jelly roll pan. Combine brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap. Refrigerate 8 hours or over night.

2. Soak wood chunks in water 1 hour, drain well. Place a large disposable aluminum foil pan in center of bottom grill rack.
Place 25 charcoal briquettes on each side of the pan; ignite briquettes.
Place wood chunks over hot coals. Coat top grill rack with cooking spray; place over foil pan and hot coals.
Uncover the turkey; remove from jelly roll pan. Place on top rack over aluminum foil pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover and smoke turkey 2 1/2 hours or until meat thermometer registers 180° F., adding 8 additional briquettes to each side of drip pan every hour.

3. (Cover turkey loosely with foil if it becomes too brown. Turkey should be a deep mahogany brown when done. Closely watch grill to make sure coals burn steadily with continuous smoke, although don't check too often as lifting the grill lid decreases the inside temperature significantly).

Yield: about 12 servings

Saturday, November 6, 2010



1 (2 to 3 lb) turkey breast, bone in
8 cloves garlic, split
1/3 cup maple syrup
2 chipotle chiles in adobo sauce
2 tbsp vegetable oil
1 tbsp soy sauce


1. Preheat grill and prepare for indirect grilling.

2. Combine maple syrup, chipotle chilies, vegetable oil and
soy sauce in a blender.
Blend until smooth.

3. Work garlic clove halves under the skin of the turkey breast.

4. Place turkey breasts on unheated portion of the grill.
Grill for 1 to
1 1/2 hours brushing with chipotle sauce every 15 minutes.

5. Remove from grill when done and serve.

Friday, November 5, 2010



2 gal water
1 cup cider vinegar
1/2 cup ground coffee
1 large onion, cut in half
12 large thyme sprigs, tied together
1/4 cup Kosher salt
1 tbsp whole black peppercorns
2 cups light brown sugar
1 (11 lb) turkey
3 lbs hickory chips
vegetable oil, for basting


1. In a large saucepan bring 1 gallon of water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining gallon of water. Bring to a boil.

2. Holding turkey by the legs, carefully ease it into the hot brine, neck end down. Add enough hot water to the stockpot to cover the turkey and bring it to a simmer. Simmer for 1 1/2 hours.

3. Carefully remove turkey from stockpot.
Strain 2 cups of braising liquid into a heatproof bowl
and stir in the remaining 1/4 cup of brown sugar.
Discard the remaining braising liquid.

4. Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil.
Set the turkey, breast side down, on the grill.
Cover and smoke over a low fire or flame 15 minutes. Baste turkey with the reserved braising liquid; turn it breast side up and baste again.
Cover the grill and continue smoking turkey for about
40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary.

5. The turkey is done when an instant-read thermometer inserted in the inner thigh registers 165°.
Transfer the turkey to a cutting board and let rest 20 minutes before carving.

Saturday, October 30, 2010



4 boneless, skinless chicken breast halves
2/3 cup olive oil
1/2 tsp garlic powder
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
4 anchovy fillets (optional, see Note)


1. Preheat grill to medium high

2. Place chicken in a medium size bowl

3. In a blender, combine remaining ingredients,
including anchovy fillets, if desired. Blend on
high speed until mixture is smooth.
Pour blended mixture over chicken, cover, and
refrigerate 2 to 3 hours.

4. Grill chicken 3 to 4 minutes per side or
until no pink remains and juices run clear.

If you leave out the anchovies you may want
to add an extra 1/2 teaspoon salt to the oil mixture.

Yield: 4 servings

Monday, August 30, 2010

BBQ Chicken and Coleslaw Sandwiches


8 oz (1/2 of a 16 oz bag) shredded coleslaw mix
1 (8 oz) can pineapple tidbits, drained
1/2 cup coleslaw dressing
1 cup barbecue sauce
1/2 tsp hot pepper sauce
1/2 tsp salt
4 boneless skinless chicken breasts
4 hamburger buns


1. In a large bowl combine coleslaw, pineapple
and dressing; mix well and set aside.

2. In a medium bowl combine barbecue sauce and hot sauce.
Evenly sprinkle both sides of chicken
with salt then baste with sauce mixture.

3. Grill chicken 10 to 13 minutes or until no pink remains and juices run clear, turning frequently and for first 5 minutes, brushing them each
time with barbecue sauce.

4. Place chicken on buns top with coleslaw and serve.

Yield: 4 sandwiches

Wednesday, August 11, 2010

Easy Smothered BBQ Chicken Breasts


4 boneless skinless chicken breasts
1/2 lb of Mesquite Smoked Bacon
2 tbsp seasoned salt
1 cup BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
4 slices mozzarella cheese
4 slices American cheese


1. Sprinkle chicken breast with seasoned salt and place on grill.
Cook over medium heat until done.
2. Cook bacon in large skillet. When bacon is done drain, leaving about
1tsp of bacon grease.
Place skillet back on stove on low heat, saute mushrooms, onions
and peppers for about 15 minutes or until tender.
3. Place cooked chicken breast on baking sheet.
Cover each breast with BBQ sauce, place 2 to 3 slices of cooked bacon
on each breast and cover with sauteed mushrooms, onions and pepper,
a slice of Mozzarella cheese and a slice of American cheese.
4. Place cookie sheet with chicken back on grill just long enough to melt cheese.




3 cloves garlic, minced
2 tsp butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tbls Worcestershire sauce
1/4 to 1/2 tbls celery seed
1 tbls yellow mustard
1/2 tsp salt
2 dashes hot sauce
8 large, bone-in chicken breast halves(skin on)


1. In a saucepan, saute the garlic in butter until tender.
2. Add the next 8 ingredients.
3. Bring to a boil, stirring constantly.
4, Remove from the heat and set aside.
5. Grill the chicken, covered over medium heat for 30 minutes,
turning occasionally.
6. Baste with sauce and grill 15 minutes longer or until juices run clear.
7. Grill 15 minutes longer or until juices run clear;
continue basting and turning during the last 15 minutes of cooking.
8. Serve with any extra sauce you set aside for dipping.

Yield: 8 servings

Friday, July 16, 2010

Easy Tropical BBQ Ribs


3 lbs pork spare ribs, cut into 3 to 4 rib portions
1/2 cup brown sugar
1/2 cup soy sauce
3 green onions, thinly sliced
1/4 cup ketchup
1 garlic clove, minced
1 tsp grated fresh ginger root


1. Place ribs in a large pot and add enough water to cover.
Bring to a boil over medium high heat; simmer for 40 minutes
or until ribs are tender; drain.

2. In a 9 by 13 inch baking dish, combine the remaining ingredients;
mix well. Add ribs to baking dish, turning to coat evenly with sauce.
Let stand 15 minutes.

3. Preheat grill to medium heat. Grill ribs 4 to 5 inches from the heat source
for 4 to 5 minutes per side, brushing occasionally with the remaining sauce until glazed.

Yield: 3 Servings

Wednesday, June 23, 2010

Easy Grilled Jalapeno Cheese Burgers


1/4 cup vegetable oil
2 medium size onions, thinly sliced
1 to 1 1/4 lbs ground beef
1/4 cup ranch dressing
1/4 cup crushed tortilla chips
1/2 tsp salt
1/4 tsp black pepper
4 slices jalapeno cheese
1 large tomato, sliced


1. In a large skillet, heat oil over medium high heat.
Add onions and saute 12 to 15 minutes or until browned.
Remove from heat, cover and set aside.

2. Preheat grill to medium high heat.

3. In a medium bowl combine ground beef, ranch dressing, crushed tortilla chips, salt and pepper.
Mix well. Divide the mixture into 4 equal amounts and make 4 patties.
Grill patties 8 to 12 minutes or until juices run clear. Turn over halfway through cooking.

4. Place 1 slice of jalapeno cheese on each burger 2 minutes before removing burgers from the grill. When cheese is melted remove burgers from grill; top each with a tomato slice and sauteed onions.

Serves: 4

Wednesday, June 16, 2010

Grilled Chicken Wraps


1 lb boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw mix
1 tsp chili powder
1 tbsp lime juice
1/4 cup ranch dressing
1/2 cup Mexican style fine shredded cheese
1/2 cup grape tomatoes, quartered
4 whole wheat tortillas (10 inch)
1/2 cup chunky salsa
1/4 cup sour cream


1. Heat grill to medium heat

2. Mix together first 7 ingredients.

3. Grill seam-sides down, 8 to 9 mins. or
until golden brown on all sides, turning occasionally.

4. Serve with salsa and sour cream.

Yield: 4 Servings

(Substitutions: chopped grilled beef steak or pork)

Monday, June 14, 2010

Grilled Mediterranean Beef Strip Steaks


2 tsp smoked paprika
1 tsp packed brown sugar
2 tbsp extra virgin olive oil
4 Kansas City strip steaks,
cut 1 inch thick (abt. 12 oz each)
2 lemons, halved
1 avocado, seeded, peeled, and sliced
(4 oz) feta cheese, crumbled
Feta cheese wedges (optional)
Fresh oregano
1 tsp finely shredded lemon peel


1. For rub, stir together paprika, sugar, 1 tsp salt and 1/2 tsp pepper.
Coat steaks with 1 tbsp oil; rub mixture on both sides.
Let stand at room temperature 30 minutes

2. For charcoal grill, arrange medium hot coals on one side of grill.
Place steaks on rack directly over coals. Cover and lightly sear
on both sides, 5 to 6 minutes.
Move to unheated side of grill.
Cover and grill 4 to 5 minutes more for medium rare (145 degrees F).
Remove; let stand 5 minutes. Grill lemon halves, cut side down,
directly over coals for 2 minutes. (For gas grill, preheat grill.
Adjust heat for indirect cooking. Grill as above.)

3. Serve with lemons, avocado, and feta. Sprinkle oregano and lemon peel;
drizzle remaining oil. Serves 8.

Wednesday, May 26, 2010

Grilled Mexican Burgers


1 lb ground beef (80% Lean)
1/2 cup salsa (plus enough extra to top with when making sandwiches).
1/4 cup dry bread crumbs
4 slices (4 oz total) pepper jack cheese


1. In a medium bowl, combine the ground beef, salsa and bread crumbs; mix well. Make 4 equal sized patties.

2. Heat a grill pan or barbecue grill to medium high heat. Grill the burgers for 3 to 4 minutes per side or until desired doneness.

3. Top each burger with a slice of cheese, place on the buns and serve.

Top each burger with salsa if desired.

Servings: 4

Friday, May 21, 2010

Grilled, Marinated Beef Steak Recipe


1/2 cup snipped fresh parsley
1/4 cup olive oil
1/4 cup snipped fresh basil
1 tbsp snipped fresh oregano
1 to 2 tsp cracked black pepper
1/2 tsp salt
2 beef top loin steaks, cut 1 1/2 inches thick
2 medium red or yellow bell peppers cut in 1/2 inch rings,
seeds removed
1 tbsp olive oil
salt and pepper to taste


1. In a bowl combine parsley, 1/4 cup olive oil, basil, oregano, cracked black pepper and 1/2 teaspoon salt. Trim fat from meat.

2. Rub half the mixture on both sides of steaks. Cover and refrigerate steaks 1 hour.

3. Meanwhile, brush pepper rings with olive oil and season lightly with salt and pepper.

4. For a charcoal grill, grill steaks on the rack of an uncovered grill to desired doneness, turning once. (Allow 15 to 19 minutes for medium rare (145 degrees F.), or 18 to 23 minutes for medium (160 degrees F).

5. Grill pepper rings next to the steaks the last 8 to 10 minutes of grilling, or until peppers are tender, turning once.

6. Remove steaks from grill and sprinkle with remaining herb mixture. Cover and let stand for 10 minutes.

7. To serve; slice steaks across the grain. Serve with sweet pepper rings.
Makes: 6 servings

Monday, April 19, 2010

Sweet and Spicy Grilled Salmon


2 tbsp honey
2 tbsp ketchup
2 tbsp finely chopped ginger root
1/4 tsp salt
1/4 tsp hot sauce
1 1/2 lb salmon fillets


1. Heat gas or charcoal grill. In small bowl, mix all ingredients except salmon.

2. Carefully brush grill rack with vegetable oil.
Place salmon, skin side down and crosswise on grill over medium heat.
Cover grill and cook 8 minutes.

3. Brush all of honey mixture over salmon. Cover grill; cook 3 to 6 minutes
longer or until salmon flakes easily with fork. Yield: 4 servings

High Altitude (3500-6500 ft): No change.

Saturday, April 3, 2010

Slow Smoked Baby Back Pork Ribs


5 lbs baby back pork ribs
1/2 gallon apple juice
2 cups barbecue sauce
Hickory wood chips

In a large pot place a good quantity of Hickory wood chips
or chunks and cover with water. Let soak at least 1 hour
before beginning your cooking.

1. Prepare charcoal in smoker, and bring
temperature to 225 degrees F.(110 degrees C.)

2. Cut ribs into small sections of 3 to 4 ribs and place in large pot. Pour in enough apple juice to cover.
Cover pot with lid and bring to a boil.
Remove from heat and let stand 15 minutes.

3. Lightly oil grate on smoker. Place ribs on grate and throw a couple handfuls of wood chips onto the hot coals. Close the smoker.
Maintain the temperature at 225 degrees F. by adding more charcoal.
(add wood as needed).
Keep covered and smoke ribs for 7 hours, adding more wood to the coals occasionally as needed.

4. Make a sauce by mixing together the barbecue sauce
with 2 cups of apple juice from the pot. Baste ribs with sauce
while continuing to cook for another 30 minutes.
Yield: 5 servings

Friday, March 12, 2010

Easy Grilled Chicken Teriyaki Recipe


4 skinless boneless chicken breast halves
1 cup Teriyaki sauce
1/4 cup lemon juice
2 tsp minced fresh garlic
2 tsp sesame oil


1. Place chicken, Teriyaki sauce, lemon juice, garlic and sesame oil
in a large resealable plastic bag. Seal bag and shake to coat.
Place in refrigerator for at least 5 hours turning every so often.

2. Preheat grill for high heat.

3. Lightly oil the grill grate. Remove chicken from bag,
discarding any remaining marinade.
Grill for 6 to 8 minutes each side or until juices run clear
when chicken is pierced with a fork.

Yield 4 servings

Tuesday, March 9, 2010

Sweet Southern Grilled Rib Eye Steaks


2 tbsp KC Masterpiece BBQ Seasoning
1/4 cup brown sugar
4 ribeye steaks (1 pound each)


1. Mix seasoning and brown sugar in a small bowl.

2. Season both sides of ribeye well with mixture.

3. Cook on covered grill over medium heat turning a couple of times.
For medium rare, cook to 140 degrees or 8 minutes per side,
medium to 150 degrees F. or 10 minutes per side and
well done to 160 degrees or 12 minutes per side.

Serves 4 to 6

Thursday, February 25, 2010

Texas Style Smoked Beef Brisket

1/4 cup paprika
1 tbsp kosher salt, plus additional for seasoning
1 tbsp black pepper, plus additional for seasoning
1 tbsp light brown sugar
1 tsp cayenne pepper
1 (5 to 6 pound) piece beef brisket
6 cups wood chips (preferably hickory or mesquite)

Grilling Sauce:

1 (28 oz) can tomato puree
1 (12 oz) can or bottle (lager or amber beer)
2 ribs celery, minced
1 medium onion, minced
3/4 cup cider vinegar
1/2 cup brown sugar
1/4 cup yellow mustard
5 thick slices bacon, coarsely chopped
10 cloves garlic, minced
4 canned chipotle chiles in adobo sauce, minced
3 ancho chiles, stemmed, seeded and chopped
2 bay leaves
2 tbsp chili powder
1 tbsp kosher salt, plus additional for seasoning
ground black pepper, to taste
4 cups water


For the rub:
1. Mix the paprika, 1 tbsp each of salt and black pepper, the brown sugar and the cayenne. Rub spice mixture all over brisket, wrap tightly and refrigerate overnight.

2. Soak the wood chips in water for at least 30 minutes before grilling. Prepare an outdoor grill with a medium to medium low fire for indirect grilling.

For the sauce:
1. Mix the tomato puree, beer, celery, onion, 1/2 cup of the vinegar, brown sugar, mustard, bacon, garlic, chiles, bay leaves, chili powder, 1 tbsp salt and black pepper to taste in a large disposable aluminum pan. Put brisket in the sauce.

2. Throw a handful of drained wood chips on the hot coals, put the pan over the cooler side of the grill and cover so the vent holes are directly over the brisket. Baste meat every 30 minutes, turning occasionally and adding water to the pan as necessary to keep meat partially submerged until the meat is tender and an instant read thermometer inserted in the thickest part registers 200 degrees F. (About 3 to 4 hours). Replenish the charcoal as needed to maintain a medium to medium low fire.

3. Transfer the brisket to a cutting board and tent with foil. Let rest for 20 minutes. Skim the fat from the grilling sauce and stir in the remaining 1/4 cup cider vinegar and salt to taste. Reheat if necessary. Thinly slice brisket across the grain and arrange on a serving platter. Spoon some sauce over the meat and pass the rest at the table. Yield: 6 to 8 Servings

Sunday, February 21, 2010

Slow Grilled Chicken Breasts


1/2 cup coarse salt
2 tbsp black pepper
1/2 cup brown sugar
4 bone-in, skin-on chicken breasts,
or boneless skinless(your choice)
4 tsp olive oil


1. Preheat grill. If using charcoal the grill is ready when the coals have a grayish white ash coating. Place a pan between the coals beneath the grate to catch fat drippings.

2. If using a gas grill, leave the middle burner off and heat the side burners to medium (350 degrees F). If possible, place a pan between the flames beneath the grate to catch fat drippings.

3. While the grill heats prepare the chicken breasts. In a medium sized bowl combine the salt, black pepper and brown sugar. Rub olive oil over the chicken breasts and then pat on the salt, pepper and brown sugar rub.

4. Arrange the chicken breasts, skin side up, over the center of the grill so the chicken pieces are not over the flames or hot coals.

5. Cover the grill and open the vents. Cook for 30 minutes and walk away. Do not open the grill for thirty minutes.

6. After 30 minutes open the grill and turn the chicken over. Recover the grill and cook another 30 minutes without opening the grill.

7. At the end of the second 30 minutes open the grill and insert your meat thermometer at the thickest part of the chicken pieces without touching the bone. Remove the chicken from the grill when the meat thermometer reaches
165 degrees F.
Let the chicken rest for 10 minutes before serving.

Makes 4 servings.

East Coast BBQ Rib Tips

Make sure your grill is hot and cook fast. Watch closely to prevent burning them.


2 lbs rib tips
3/4 cup maple syrup
2 tbsp rice-wine vinegar
1 tbsp soy sauce
1 tsp ground black pepper
1/2 tsp salt


1. Season rib tips with salt and pepper.

2. Combine maple syrup, rice wine vinegar and soy sauce in a small sauce pan. Heat until thin.

3. Place rib tips in a shallow baking dish or resealable bag. Pour sauce over rib tips, turning to coat. Let marinate for 2 to 6 hours.

4. Preheat grill. Place rib tips on grill over a medium low fire. Grill until done watching closely to prevent burning. Brush with remaining sauce half way through cooking. These will take about 15 minutes to cook.

Saturday, February 20, 2010

Charcoal Grilled Steak and Shrimp Scampi


5 (8 oz) steaks
35 shrimp, peeled and deveined
2 oz shallots (approximately 3 medium shallots), minced
5 garlic cloves, minced
4 oz butter
3 ounces white wine
Juice of 1 lemon
2 tbsp parsley, chopped
25 oz rice pilaf (or your favorite rice), cooked
1 lemon wedge
10 parsley sprigs


1. Season your steaks with your favorite steak seasoning. Cook on charcoal grill till desired doneness.

2. In a large saute pan, melt butter just until it bubbles. Add shallots and garlic. Cook, stirring for about 20 seconds, just until aromas begin. Add shrimp; toss with spoon coating well. Cook about 4 minutes. Add wine and reduce for 2 to 3 minutes. Add lemon juice, salt and chopped parsley.

3. Serve with steak and rice; make sure to spoon some of the garlic butter on the rice and shrimp. Garnish plate with lemon wedge and parsley sprig.

Wednesday, February 10, 2010

Barbecued Cornish Game Hens Recipe

2 Cornish game hens
1 (24 oz) bottle barbecue sauce
1/2 tbsp garlic powder
1/4 tsp hot sauce


1. Mix 1/2 tablespoon of garlic powder and 1/4 teaspoon hot sauce into 24 oz bottle of
barbecue sauce.

2. Place birds in large bowl and cover with mixture. Allow to marinade for 6 hours in refrigerator. Make sure that birds are totally covered with mixture.

3. Place marinated birds on barbecue grill over medium fire. Roast for 30 minutes. Do not over cook. Baste with remaining mixture. Serves 2.

Charcoal Grilled Fillet Mignon Recipe

1 (8 oz) bottle Italian salad dressing
2 beef tenderloin fillets (1 1/2 to 2 inches thick)

2 slices bacon

Basting Ingredients:
2 tbsp steak sauce
2 tsp water


Pour the salad dressing into a shallow pan and place the steaks in the pan. Let them marinate for 3 to 4 hours.

Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak and secure it with a toothpick. Grill over hot coals for about 8 minutes per side. (5 minutes per side for rare)

Baste with a mixture of steak sauce and water. For perfect steaks, turn them only once.

Tuesday, February 9, 2010

Grilled Beef Tenderloin Steaks and Asparagus Recipe


1 envelope Bearnaise sauce mix
1 pound fresh asparagus, trimmed
1/4 pound fresh crab meat
2 tbsp butter
1/2 tsp minced garlic
1 tbsp lemon juice
4 beef tenderloin steaks (1 inch thick, 3 oz each)
1/8 tsp paprika


1. Prepare Bearnaise sauce according to package directions.

2. Place asparagus in a steamer basket. Place basket in a large saucepan over 1 inch of water and bring to a boil. Cover and steam for 8 to10 minutes or until crisp tender.

3. In a large skillet, saute crab in butter for 3 to 4 minutes or until heated through. Add garlic and cook 1 minute longer. Stir in lemon juice and keep warm.

4. Grill steaks, covered over medium heat or broil 4 inches from the heat for 6 to 8 minutes on each side or until meat reaches desired doneness. (For medium-rare a meat thermometer should read 145°; medium 160°; well-done 170°). Top with crab mixture, asparagus and Bearnaise sauce. Sprinkle with paprika.

Yield: 4 servings.

Sunday, February 7, 2010

Char Grilled Burger Recipe


1/2 cup sour cream
3 green onions, chopped with tops
3 tbsp bread crumbs
1/2 tsp Worcestershire sauce
1/2 teaspoon lemon pepper seasoning
1 pound lean ground beef
4 hamburger buns
1 tomato, 4 slices
1 yellow onion, sliced
2 tsp mustard
1 tbsp mayonnaise
1 tbsp catsup
shredded lettuce


1. Prepare onion by slicing in thick slices. Place in plastic bag or glass jar with ice water; seal and refrigerate until ready to use. This makes the onions very crisp and juicy.

2. Slice a tomato into thick slices. Mix together sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning.
Mix this in with the ground meat until combined well. Shape into 4 patties.

Cooking the Hamburger Patties:

1. Place meat on grill over hot coals and cook to desired doneness, turning only once or twice.

2. Combine, mayonnaise, mustard and catsup and blend well.

3. To serve, divide the catsup mixture evenly on the warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce.

Servings: 4

Monday, February 1, 2010

Grilled Macaroni and Cheese Casserole


* 1 red bell pepper
* 1 green bell pepper
* 1 pound elbow macaroni
* 1/2 stick salted butter
* 3 tablespoons flour
* 2 cups whole milk
* 1 cup grated Asiago cheese
* 1 cup Monterey Jack cheese
* 1/2 cup white or yellow cheddar cheese
* 1/2 cup Parmigiano-Reggiano
* 1 1/2 cups sharp cheddar cheese
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon cayenne pepper, plus 1/2 teaspoon
* 1/2 jalapeno pepper, thinly sliced
* 1/4 cup seasoned bread crumbs


Preheat grill to 350 degrees F.

Quarter red and green pepper, then place them on the grill, cooking until tender. Once grill marks are formed, remove peppers from grill and set aside. Boil elbow macaroni in salted boiling water until al dente, drain and set aside. In a large saucepan over medium heat, melt butter and then whisk in flour to thicken, about 1 minute. Add 1 cup milk and whisk in. Begin adding cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining cup of milk. Once all cheeses are blended add salt, black pepper, cayenne pepper, grilled peppers and jalapeno pepper and stir to combine. Add elbow macaroni to mixture and stir again. Once combined well, add to a cast iron 9 by 13 inch rectangle casserole dish; sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper. Place on grill for 12 minutes. Let stand a few minutes before serving.

Yield: 4 to 6 Servings

Saturday, January 30, 2010

Cheesy Grilled Burger Recipe

* 1 egg
* 1/2 cup water
* 1-1/2 teaspoons instant beef bouillon granules
* 1/4 cup finely chopped onion, green onion
* 1/4 cup grated Parmesan, Romano or Asiago cheese
* 1 teaspoon dried basil or parsley, crushed
* 2 tablespoons Worcestershire sauce
* 1 teaspoon garlic powder
* 1/2 teaspoon freshly ground black pepper
* 1 pound 86% lean ground beef
* 1 pound ground pork
* 8 onion buns, hamburger buns or kaiser rolls, split and toasted
* Mustard Sauce (recipe follows)
* Lettuce leaves (optional)
* Thin tomato slices (optional)
* Thin red onion slices (optional)
* Dill pickle spears (optional)


1. In a large bowl, thoroughly combine egg, water and bouillon granules. Stir in onion, cheese, basil, Worcestershire sauce, garlic powder and black pepper. Add ground beef and pork. Using clean hands, gently combine the egg mixture and ground meats.(it is important to handle ground meat mixture as little as possible for a more tender, moist burger.)

2. Shape meat mixture into eight 3/4 inch thick patties, about 4 inches wide.

3. For a charcoal grill, grill patties on the greased rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (an instant read thermometer inserted into burgers should register 160 degree F), turning once halfway through grilling.

For a gas grill, lightly grease the grill rack; preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.

4. Remove burgers from grill. Serve burgers on buns with Mustard Sauce. If you like, top burgers with lettuce, tomato and onion and serve with pickle spears. Makes 8 servings.

Mustard Sauce:
In a small bowl combine 1/3 cup stone ground mustard, 2 tbls apple juice, 1 tbs honey and 1/2 teaspoon Worcestershire. Makes about 1/2 cup.

Yield: 8 Burgers

Friday, January 29, 2010

Grilled Brown Sugar Pork Chops


1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tbs vegetable oil
1 tbs soy sauce
1/2 tsp ground ginger
salt and pepper to taste
2 tsp cornstarch
1/2 cup water
6 boneless pork chops


1. Preheat an outdoor grill for high heat.

2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt and pepper. Bring to a boil. Combine water and cornstarch in small bowl and whisk into brown sugar mixture. Stir until thick.

3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Servings: 6

Nutritional Information:

Amount Per Serving
Calories: 262
* Total Fat: 13.7g
* Cholesterol: 36mg
* Sodium: 179mg
* Total Carbs: 21.5g
* Dietary Fiber: 0.1g
* Protein: 13.4g

Thursday, January 28, 2010

Grilled Kansas City Strip Steaks


4 (1 inch) thick Kansas City strip steaks (Same as New York Strips)
1/4 cup cracked black pepper
3 tbs lemon pepper seasoning
salt to taste


Cover one side of steaks with pepper and press in firmly, sprinkle with lemon pepper seasoning and salt. Turn steaks over and repeat the same process . Place in refrigerator for 3 hours, uncovered. Heat grill, brush grill with vegetable or olive oil and place steaks over hottest part of fire for 3 minutes. Turn the steaks over and cook an additional 3 minutes. Move the steaks to a cooler part of grill and continue to cook to your preference.

Serves 4

Skillet or Oven BBQ Country Style Ribs

5 tsp. chili powder
2 1/2 tsp. liquid smoke
5 tsp. vinegar
2 1/2 tsp. garlic salt
2 1/2 c. water
3 lbs. beef country style ribs
1 c. BBQ sauce

Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2 to2 hours (or 350 degrees in covered electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven or (skillet) 1/2 hour to 1 hour. Remove and enjoy.

Grilled Beef Flank Steak Recipe

1/4 cup nonalcoholic beer
1/4 cup soy sauce
1/4 chicken broth
1/4 cup honey
1/2 teaspoon ground ginger
3 medium green onions, sliced (3 tablespoons)
1 clove garlic, finely chopped
1 1/2 lb beef flank steak
2 nectarines, each cut into 8 pieces

1. In shallow glass bowl or plastic dish, or resealable food storage plastic bag, mix all ingredients except beef and nectarines.

2. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern in both sides of beef. Place beef in marinade in a bowl; turn to coat. Cover dish or seal bag; refrigerate (turning occasionally) at least 4 hours but no longer than 24 hours.

3. Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.

4. Cover and grill beef over medium heat 12 to 14 minutes for medium doneness (160°F), brushing occasionally with marinade and turning once. Add nectarines to grill for last 5 minutes of grilling, turning once and brushing frequently with marinade. Discard any remaining marinade. Cut beef diagonally across grain. Serve with nectarines.

Makes 4 Servings

Nutrition Information:

1 Serving: Calories 340 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 125mg; Sodium 510mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 15g); Protein 51g Percent Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 0%; Iron 30% Exchanges: 1/2 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 7 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1

Wednesday, January 27, 2010

Charcoal Grilled Rib-Eye Steaks


6 rib eye steaks, 1" thick
1/2 pound butter
1 lemon
hot sauce to taste
1 pound mushrooms, sliced
white onions, sliced
bell peppers, sliced
tomatoes, sliced
salt and pepper to taste


1. Prepare ahead of time lemon marinade by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce.

2. Wrap Mushrooms, peppers, onions, tomatoes and garlic in a wire grill that closes to hold them.

3. Place vegetables on grill, basting with marinade and turning frequently. When almost done, Move to coolest area of grill surface.

4. On hottest part of fire put steaks on for five minutes, about 2 inches from coals. Baste with marinade and turn over. Grill for another 5 minutes for rare (total time of 10 minutes), for medium (total 15 minutes), for well done (total 20 minutes). Turn as often as needed, basting as often as you like. Put on serving platter and cover with vegetables. Put remaining marinade over top and serve.

Serves: 6

Grilled Hamburgers and Swiss Cheese


1 pound ground beef
1/4 cup catsup
1 tablespoon instant minced onion
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery seed
1/4 teaspoon garlic powder
1/2 cup red wine vinegar
1/4 cup salad oil
1/2 teaspoon dill weed
2 medium red onions, thinly sliced
8 rye buns, or your favorite variety of buns
sliced Swiss cheese( optional)


1. In large bowl, mix meat, catsup, instant minced onion, salt, pepper, celery seed, and garlic powder. Shape mixture into 16 thin patties; chill. Mix vinegar, oil, and dill weed. Place onion slices in shallow glass dish.

2. Pour vinegar mixture over onions. Cover and refrigerate at least 30 minutes.

3. Wrap buns in a single thickness heavy duty aluminum foil. Place on grill 4 inches from medium hot coals. Heat 20 minutes, turning occasionally.

4. Remove onions from marinade; reserve marinade.

5. Place hamburgers on grill 4 inches from medium hot coals. Cook 5 minutes on each side or until done, brushing frequently with reserved marinade.

6. To serve, place 1 hamburger patty on bottom of warm bun; top with onions, a slice of Swiss cheese(optional), a second patty and top of bun. Makes 8 servings.

Best Grilled Shark and Swordfish Steaks


1/2 cup soy sauce
1/2 cup orange juice
1/4 cup catsup
1/4 cup chopped fresh parsley
2 tablespoon lemon juice
1/3 tablespoon ground pepper
1 clove garlic, minced
6 shark steaks, swordfish or salmon steaks


1. In a suitable sized container or dish, combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper and minced garlic.

2. Add fish to marinade, cover and place in refrigerator for 2 hours.

3. Remove fish and reserve marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.

Yield: 6 servings.

Tuesday, January 26, 2010

Grilled Blackened Chicken

1 chicken(3 to 4 lbs)
2 tbs chopped garlic
1 1/2 pounds bacon, coarsely chopped
1 red pepper
1 green pepper
1 mild chili pepper
3 ribs celery
Kosher salt and freshly ground black pepper
Olive oil, as needed
1 (15 oz) can cannellini beans, rinsed and drained
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
1 cup seasoned bread crumbs
4 tbs butter
1 lb grated Cheddar
1 baguette, sliced, for serving
Chopped parsley leaves, for garnish


Preheat an outdoor grill for indirect grilling.

Cut chicken in half. Remove bones from breasts and leg/thighs. Rub the chicken with chopped garlic.

In a skillet over medium heat cook bacon until almost crisp. Remove and drain on paper towels.

On the grill roast the peppers over direct heat until blackened. When cool; remove the skin and seeds. Chop coarsely. Wrap celery in foil and season with salt and pepper and a little olive oil. Cook until tender(about 15 to 20 minutes). Cool and chop.

Mix together bacon, beans, thyme, rosemary, peppers, celery and half the bread crumbs. Sprinkle chicken with more crumbs then stuff bacon mixture into chicken. Place chicken in pie pan skin side down. Wrap pan in foil. Dot chicken with butter and place on grill.

Cover grill lid and cook about 30 to 40 minutes over indirect heat making sure the skin is crisping. Uncover, top with grated Cheddar and cook until chicken is tender, about 15 to 20 minutes more. Let chicken rest so stuffing will set and chicken will cool enough to cut and pull apart. Top with chopped parsley and serve with sliced baguette.

Monday, January 25, 2010

Grilled T-Bone Steaks with Vegetables

2 Beef T-bone steaks, 1 inch thick
1/4 cup grated parmesan cheese
2 tbs Olive oil
2 tbs red wine vinegar
2 bell peppers, quartered
1 lge red onion; cut crosswise in 1/2 inch slices


1 tbs Crushed garlic
2 tsp Dried basil leaves
1 tsp Pepper

In small bowl, combine garlic, basil and pepper; mix well. Remove 4 teaspoons seasoning and press into both sides of steaks.

Add parmesan cheese, oil and vinegar to remaining seasoning mixing well. Set aside.

Place steaks in center of grid over medium hot ash covered coals. Arrange bell peppers and red onion around the steaks.

Grill steaks uncovered 14 to 16 minutes for medium rare to medium doneness, turning occasionally.

Grill peppers 12 to 15 minutes and onion 15 to 20 minutes or until tender, turning once. Brush steaks and vegetables with reserved cheese mixture during last 10 minutes of grilling.

Season steaks as desired. Serve with the vegetables.

Cajun Grilled Pork Chops


4 boneless pork center loin chops (1 1/2 inches thick)
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon rubbed sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder


Combine seasonings, mix well. Coat chops with seasoning mixture. Place on grill over medium-high heat 7-8 minutes per side, turning once.

Serves 4

Sunday, January 24, 2010

Grilled Cornish Game Hens

2 Cornish game hens, split
1/4 cup olive oil
1/4 cup white wine
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon parsley, chopped
1/8 teaspoon black pepper
1/8 teaspoon salt

Place all ingredients in a large plastic freezer bag. Place in the refrigerator for 2 hours (turning several times). Prepare the coals. Place the hens on the grill and add the hood cover. Cook for 40 to 50 minutes while turning and basting (using the marinade) several times. Serve warm.

Number of Servings: 2

Traditional Barbecued Chicken


* 8 chicken pieces, rinsed
* 1 cup favorite barbecue sauce
* garlic powder to taste
* Salt and pepper to taste


1. Sprinkle chicken with garlic powder, salt and pepper. Set grill to indirect heat. If using a gas grill turn off middle burners. If using a charcoal grill, set charcoal to the side of the grill leaving an empty space in the middle for chicken. Grill chicken over direct heat turning once for approximately 5 minutes on each side or until grill marks appear. Move chicken over indirect heat with grill lid closed for approximately 1 hour at 300 degrees turning once.

2. Check chicken internal temperature with meat thermometer, chicken should have internal temperature of 175 degrees and chicken juices should run clear. Add your barbecue sauce and continue cooking chicken for about 10 minutes more; turning once.

Slow Smoked Beef Brisket

1/2 cup ground black pepper
1 cup salt
1 tbs garlic powder
1 tsp cayenne
1 whole beef brisket, about 10 pounds
barbecue sauce(your choice of sauces)


Make a dry rub by mixing the salt, pepper, garlic powder and cayenne in a small bowl.

Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Add sauce and arrange on a serving platter to serve. Accompany with extra sauce.

Yield: 14 servings

Smoked Turkey Recipe


* 1 (12 pound) whole turkey
* 2 tablespoons chopped fresh sage
* 2 tablespoons ground black pepper
* 2 tablespoons celery salt
* 2 tablespoons chopped fresh basil
* 2 tablespoons vegetable oil
* 1 (12 ounce) jar honey
* 1/2 pound hickory wood chips


1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water and set next to the grill.

2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

3. In a medium bowl mix together sage, ground black pepper, celery salt, basil and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill and continue cooking 1 1/2 to 2 hours or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

6. Uncover turkey and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered and cook 15 minutes. The cooked honey will be very dark.

12 lb. turkey Yield: about 16 servings

Prep Time:
30 Minutes

Cook Time:
3 Hours 15 Minutes

Ready In:
3 Hours 45 Minutes

Saturday, January 23, 2010

Grilled Shrimp Kabobs


8 (6 inch) wooden skewers
(4 oz) pearl white or red onions (about 16), unpeeled
1 (14 oz) can artichoke hearts, drained and quartered lengthwise
(12 oz) medium large shrimp, peeled and de-veined
12 refrigerated spinach and cheese tortellini, cooked, drained and cooled
Lemon Tarragon Vinaigrette (see recipe below)
Radicchio or red Swiss chard leaves (optional)
Freshly shredded Parmesan or Romano cheese (optional)


1. Soak skewers in water for 30 minutes; drain. Pour boiling water over the onions; let stand for 3 minutes; drain. Trim off root ends and gently press to slip off skins. Alternately thread onions, artichoke hearts, shrimp and tortellini onto prepared skewer. Set on oiled grilling rack.

2. Grill for 6 to 8 minutes or until shrimp turn opaque, brushing frequently with Lemon Tarragon Vinaigrette and turning once. To serve place over radicchio or red Swiss chard leaves and pass Parmesan or Romano cheese if desired.

Makes 8 servings.

Lemon Tarragon Vinaigrette:

Stir together 2 tbl olive oil; 2 tsp finely shredded lemon peel; 2 tbl lemon juice or dry vermouth; 1 tbl snipped fresh tarragon or 1 1/2 tsp dried tarragon, crushed; 2 cloves garlic, minced; 1/4 tsp crushed red pepper; 1/4 tsp salt; and 1/8 tsp pepper. Makes about 1/3 cup.

Easy Grilled Cinnamon Apples


1 cup butter
1 1/2 tbs cinnamon
3 tbs honey
4 Granny Smith apples, cored and sliced 1/4 inch thick
Dash salt and ground black pepper
  1. In a small saucepan, heat butter, cinnamon and honey over low heat until melted, stirring constantly.
  2. Season apples with salt and pepper; place slices on hot grill. Grill apple slices about 2 minutes on each side while brushing with butter mixture.
Serves 8

Southwestern Barbecued Beef Short Ribs

3 to 4 pounds beef short ribs
1 tbs vegetable oil
2 tsp chili powder
1/2 tsp dried oregano, crushed
1 (8 oz) can tomato sauce
1/3 cup picante sauce
2 tbs packed brown sugar
1/2 tsp dry mustard

1. Trim fat from ribs. Cut ribs into serving size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs.

2. Meanwhile heat oil in a small saucepan over medium hot heat. When hot add chili powder and oregano and cook stirring constantly for a few seconds. Immediately add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes stirring occasionally.

3. In a covered grill arrange medium hot coals (350 to 400 F / 175 to 205 C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned; brushing occasionally with sauce. Serve ribs with any remaining sauce.

Yield: 4 to 6 servings

Back Yard B.B.Q. Ribs

2 slabs pork spareribs
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 medium onion, chopped

1. Prepare a medium-hot banked fire in covered kettle style grill.
2. Cut each slab of ribs between ribs into four pieces.
3. Place rib-side-down over indirect heat and grill for 1 1/4 hours.
4. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10 to 15 minutes, stirring occasionally.
5. Brush ribs generously with sauce and continue to cook, about 20 to 30 minutes, basting and turning often, until ribs are nicely glazed.

Makes 4 servings.

Barbecued Lamb Chops


* 1/4 cup tomato sauce
* 2 tablespoons barbeque sauce
* 2 teaspoons Worcestershire sauce
* 1 tablespoon malt vinegar
* 1 teaspoon Dijon mustard
* 2 teaspoons brown sugar
* 2 pounds lamb chops


1. In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
2. Preheat an outdoor grill for high heat.
3. Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).