I am confused, lemon juice and orange juice or cloves instead of lemon juice. It really sounds good though.

Week #29

Beef And Fruit Kabobs

Ingredients:
1-1/2 pounds sirloin steak; boneless -- cut
-- 1 inch thick
1 cup plain yogurt
2 teaspoons fresh lemon juice
1-1/2 teaspoons curry powder
1/4 teaspoon ground red pepper
1 ripe mango; peel -- cut into
-- 3/4 inch pieces

Instructions:
Partially freeze beef to firm; slice into 1/8" thick strips. Combine yogurt, lemon juice, curry and red pepper. Place beef strips and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning occasionally. Meanwhile, soak 12" bamboo skewers in water. Peel mango and cut into 3/4" pieces. Remove beef from marinade; discard marinade. Thread equal amount of beef strips (weaving back and forth) and mango pieces on each skewer. Place kabobs on grid over medium coals. Grill 4-5 minutes, turning once. Season with salt to taste. NOTE: Peaches, nectarines, plums or pineapple may be substituted for mango. Peel and cut fruit into 3/4" pieces. Or, if doubling the recipe, try using different fruits.

Week #30

Bob s Barbequed Salmon

Ingredients:
4 salmon steaks -- (4 to 6 oz)
***Sauce***
3 tablespoon melted butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/4 teaspoon salt
1 dash hot pepper sauce -- (optional)

Instructions:
Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Grill 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Adapted from a National Fisheries Institute recipe

Week #31

Rajun Cajun Ribs

Ingredients:
3 pounds pork spareribs -- boiling water to
-- cover
-----Rajun Cajun sauce-----
2/3 cup ketchup
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon chili powder

Instructions:
Cut ribs into easy to handle portions. Cook in boiling water until tender, about 1 hour. Drain, Cool. Rajun Cajun Sauce: Combine all 5 ingredients together in small bowl. Brush over ribs. Place ribs on grill over medium-hot heat. Turn and baste often, about 10 minutes until well glazed and hot. More heat can be added to suit your taste. Just add more cayenne pepper.

Week #32

Marinated Chicken Italiano

Ingredients:
1/2 cup wish-bone Italian dressing
3 pounds chicken pieces

Instructions:
In shallow dish, pour dressing over chicken. Cover and marinate in refrigerator, turning occasionally, for a maximum of 2 hours. More than two hours and the outside of the chicken will get mushy. Remove chicken, reserving marinade. Heat marinade to boiling for a minute. Grill or broil, turning and basting frequently with reserved marinade, until done. Also terrific with Wish-Bone Robusto Italian or Lite Italian Dressing.

Week #33

Joey s Grilled Hamburger Supreme

Ingredients:
1 pound ground round
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
3 tablespoon Cajun power garlic sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
4 tablespoon Italian bread crumbs
1 teaspoon old bay seasoning
1 can mushrooms
4 tablespoon butter
1/2 teaspoon onion powder

Instructions:
Sauté‚ mushrooms in 1/2 stick of butter. Mix ground beef with spices thoroughly. Fashion into thin patties (1/4"); 5 inches in diameter as they will shrink and get "thicker" after grilling. Grill until desired doneness. Garnish with mushrooms, tomatoes, SHARP cheddar cheese and lettuce. Serve on an Onion roll. Purple onion slices are optional for those who enjoy that sweet onion. Hamburgers tend to get a little boring but this will change your mind about the traditional burger. NOTE: This is not a "HOT" burger, so stay with the spices.

Substitute shark fillets for the chicken - good stuff!

Week #34

Campfire Meatballs - Texas Style

Ingredients:
1 pound ground beef
1/4 cup dry bread crumbs
1 egg -- slightly beaten
3/4 teaspoon garlic salt
1/4 teaspoon pepper
heavy aluminum foil
2 medium zucchini -- 1/2 inch slices
2 cups prepared spaghetti sauce
Parmesan cheese -- grated
Garlic bread sticks (optional)

Instructions:
In medium bowl, combine ground beef, bread crumbs, egg, 1/4 cup water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 24 (approx. 1 1/4 inch) meatballs. Cut four 18 × 12-inch long sheets heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/3 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal. Place packets on grid over medium ash-covered coals. Grill, uncovered, 16 to 18 minutes or until meatball centers are no longer pink and zucchini is tender, turning packets over once. To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs.

Week #35

Grilled Jamaican Jerk Chicken

Ingredients:
2 tablespoon juice -- lemon, concentrate
2 tablespoon juice -- lime, concentrate
1 tablespoon Dijon mustard
pepper -- jalapeno, seeded
chopped
10 milliliter garlic -- finely chopped
2 teaspoons bouillon -- chicken --
instant
2 cubes
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme leaves
chicken breast -- halves
-- skinless, (1 lb)

Instructions:
IN shallow dish or plastic bag, combine 3 tbsp water and all ingredients except chicken. Add chicken, coating well with marinade. Cover dish or seal bag; marinate in refrigerator 4 hours or overnight. Prepare outdoor grill or preheat grill. Remove chicken from marinade; pour marinade into small saucepan and bring to a boil. Grill chicken 15 to 20 minutes, turning occasionally and basting frequently with marinade. Serve hot. Marinating Time: about 4 hours or longer. Cooking Time: about 15 minutes.

Week #36

Cheesy Beef Roast

1 beef rolled roast -- -- (heel) (4 1/2 lb)
***INJECTION***
1 cup water
3 beef bouillon cubes
1 slab -- (1 inch) Velveeta
-- cheese
1/2 stick butter
1/2 teaspoon granulated garlic
1 teaspoon cayenne
2 teaspoons tiger seasoning

Instructions:
On low heat dissolve mixture and let cool some then inject Sprinkled on the roast Tiger seasoning and black pepper -- wrapped in plastic and into the fridge for 9 hours. Will indirectly grill this on the char-broil with briquettes and some mesquite. Notes: Your favorite rub can be substituted for the Tiger seasoning.

Week #37

Golden Salmon Steaks

Ingredients:
4 salmon steaks -- about 1 1/2 in.
-- thick
1 tablespoon onion -- grated
2 tablespoon lemon juice
4 tablespoon butter -- melted
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
paprika
parsley
1 lemon -- cut in wedges

Instructions:
Place steaks on greased grill. Combine onion, lemon juice, salt and pepper and thyme, with butter. Baste steaks with one-half of the butter mixture. Cook about 6-8 minutes per side or until steaks flake easily with a fork. Garnish with paprika and parsley, add lemon wedges.

Week #38

Turkey on the Grill

Ingredients
1 oven ready turkey, defrosted
1 tablespoon olive oil or vegetable oil
Salt and pepper

Directions
Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill.

Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.

Method for the Charcoal Kettle Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add briquettes as indicated on the chart below at the end of each hour to maintain the heat.

Charcoal Briquette Guide for Kettle Grill: For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat.

For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat.

For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat.

Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium. Keep grill covered.

Week #39

Fajitas Burgers

Ingredients:
1 tablespoon olive oil
1 small red onion -- chopped
1 small bell pepper -- chopped
1 garlic clove -- minced
1-1/4 pounds ground turkey -- or chicken
1 tablespoon lime juice
1 teaspoon chili powder
1 teaspoon salt

Instructions:
Sauté‚ the above vegetables in some oil. Mix with the meat, lime juice, chili powder, and salt. Form into oval patties and grill over hot coals. Wrap 4 flour tortillas in foil and heat on grill. Serve with guacamole and salsa.

Week #40

Rita's Sweet Holiday Baked Ham

Ingredients
1 cup maple syrup 1 cup orange juice 1 cup ginger ale 1/2 cup brown sugar 1/2 cup honey 1 (10 ounce) jar maraschino cherries, halved 1 (12 pound) fully-cooked, bone-in ham 1 (15.25 ounce) can pineapple slices in juice, drained 1 box round wooden toothpicks

Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.
Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

and MERRY CHRISTMAS.

That looks delish!

Week #41

No Burn Grilled Chicken

Ingredients:

8 chicken thighs-boned
1/8 teaspoon salt
1 onion -- small-chopped
1/8 teaspoon paprika
2 garlic cloves -- minced
1/8 teaspoon parsley
1 chicken bouillon cube -- crushed
1/8 teaspoon red pepper ground or cayenne
1/4 teaspoon pepper
1/4 teaspoon sage
splash each vinegar and oil

Instructions:
Skin and bone chicken thighs or use boned, skinless breasts. ( The butcher at my deli, does the thighs for me. He says it is easier to do if the meat is semi frozen.) Combine all ingredients in shallow bowl. Allow to marinate for at least 20 min. Gas Grill - Grill over high heat 5 minutes, turn, reduce heat to medium. Baste with leftover marinade. Grill 5 to 10 minutes more depending on thickness of meat. Charcoal Grill - Cook over glowing coals for ten minutes, turning and basting with the leftover marinade. Chicken is done when pierced with the tip of a knife blade, and the "juice" is clear. The marinade gives it the flavor of a BBQ sauce with no sugary sauce to burn. Keep a spray bottle of water nearby in case of a flare up if your chicken is fatty. Removing the skin, cuts out the added risk of flare ups and the chicken cube gives it richer flavor.

Week #42

Beer-Grilled Chops

Ingredients:

4 boneless pork loin chops -- trimmed,
-- about 1 pound
MARINADE
1/4 cup soy sauce
1 cup beer -- room temperature
2 tablespoon brown sugar
2 teaspoons grated fresh ginger root

Instructions:
Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade. Place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once

righteous

Week #43

Down Home Grilled Hamburgers

Ingredients:

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

Instructions:
1. Prepare white or yellow sweet 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 vine-ripened tomato into thick slices. Mix 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. 3. Cooking the hamburger patties: GRILL: Place meat on grill over hot coals and cook to desired doneness, turning only once or twice. 4. Grill: Place meat in grill pan; grill to desired doneness. 5. Mix the mayonnaise, mustard and catsup. Blend well. 6. To serve, divide the catsup mixture evenly on the warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts.

Week #44

Grilled Ribs - Missouri-Style

Ingredients:

2 tablespoon salt
1/4 cup sugar
2 tablespoon cumin -- ground
2 tablespoon pepper -- black, fresh ground
2 tablespoon chili powder
4 tablespoon paprika
2- /down pork ribs**
-----basting sauce-----
1-3/4 cups vinegar -- white
2 tablespoon hot pepper sauce
2 tablespoon sugar
1 tablespoon salt
1 tablespoon pepper -- black, fresh ground

Instructions:
The term "3/down" refers to the weight of the ribs. In this case, it is three pounds or less for each slab of 10 to 12 ribs. Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve. Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub.

Week #45

Orange n Lemon Chicken Breasts

Ingredients:

2 tablespoon butter or margarine
2 large cl garlic -- crushed
1 cup fresh lemon juice
2 tablespoon grated lemon peel
salt to taste
freshly ground black pepper -- to taste
2 split chicken breasts -- (4, pieces with
-- ribs),
2-1/2 pounds -- about
1/4 cup orange marmalade

Instructions:
Start fire in grill, placing rack 4 inches above coals (see note). Melt butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden. Remove from heat; stir in lemon juice, lemon peel, salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish; let stand at least 10 minutes or until the fire is ready. Place sheet of foil on hot grill rack. Remove chicken from marinade, reserving marinade. Arrange breasts, skin side down, on foil. Cook, covered with grill cover, 10 minutes. Turn breasts over; cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade. One or two minutes before end of cooking time, brush breasts with orange marmalade to glaze. Serve when chicken is golden brown. NOTE: Breasts may be baked in oven. Heat oven to 400F. Marinate breasts in baking dish as directed; drain off and reserve marinade. Bake breasts, skin side down, 15 minutes. Turn breasts over, brush with marinade. Cook 10 minutes longer until cooked through. Brush with marmalade; cook 1 to 2 minutes longer to glaze.

Made these tonight... they were BOMB... The meat taste great. I thought was kind of weird with the sour cream in the meat, But it was Great!!! Thanks for the recipes!!!

Your Welcome....I have got to get back to posting more.

Week #46

Beef And Mango Kebabs

Ingredients:

8 ounces beef -- cut into 1 inch
-- chunks
8 ounces mangoes -- peeled, cored and
-- cut into 1 inch chunks
1 onion -- coarsely chopped
1/2 cup sunflower oil
1 cup red wine
1 cup orange juice
1/2 cup soy sauce

Instructions:
Combine onion, oil, red wine, orange juice and soy sauce. Add beef and mango pieces. Coat thoroughly. Cover and chill for 5 hours. Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with a spinach salad and soft crusty rolls.

Sorry, I have been slacking....

Week #47

Grilled Picante Chicken

Ingredients:

4 chicken breasts -- (skinned
- and boned -- and cut in
- half)
1 cup picante sauce*
2 packets sugar substitute
4 teaspoons style-style mustard

Instructions:
* available in Mexican food section of markets Mix picante sauce, sugar substitute, and mustard. Marinate chicken breasts in this mixture for 4 to 8 hours in the refrigerator. When coals have turned white, place chicken breasts on the grill. Turn after about five minutes. They should be done in 10-15 minutes. Using a long handled brush, and wearing mitts, brush on marinade when grilling.

Week #48

Chile Vinegar Marinated Skirt Steak

Ingredients:

***ONION CILANTRO RELISH***
1 small white onion -- peeled and minced
1 serrano chile, stemmed, seeded and minced
2 bunches cilantro leaves -- leaves only, chopped
1 teaspoon salt
1 lime -- Juice of
***MARINADE***
1 tablespoon olive oil
4 dried pasilla chilies
4 arbol chilies
2 teaspoons cumin seeds
1 garlic clove -- minced
1 jalapeno chile, stemmed, seeded
-- coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1-1/2 teaspoons salt
2 pounds trimmed skirt steak

Instructions:
TOO HOT TAMALES SHOW #TH6176 To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours. To make the marinade, remove stems of the dried California and arbol chilies and shake out and discard seeds. Place chilies in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water. In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chilies, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed. Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side. Yield: 4 servings Posted to BBQ List by Bill Wight on Feb 17, 1998

I came close to banning you for forgetting out this, but all is good now

Sorry Boss...
Been busy, which is a good thing.

Week #49

Cheesy Fisherman s Grill

Ingredients:
213 gram canned red Alaska salmon
2 small -crab -- or
1 large crab*
15 grams butter or margarine
15 grams plain flour
milk for stock -- (see recipe)
2 fresh tomatoes -- skinned
- de-seeded and chopped
1 tablespoon freshly chopped parsley
salt
freshly ground black pepper
75 grams fresh parmesan -- grated

Instructions:
*(ask the fishmonger to dress it for you, but retain the small legs for garnish) Drain the can of salmon, reserving the juice. Make the juice up to 150 ml (1/4 pint) with milk. Set aside. Put the salmon and crab meat into a bowl. Melt the butter in a pan and stir in the flour. Gradually add the fish and milk stock to make a smooth sauce. Add the chopped tomatoes and parsley, season well. Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes. Sprinkle the Parmesan over the top of the salmon mixture and place under a moderate grill for 6-8 minutes or until the cheese is golden brown. Serve garnished with two or three crab legs and new potatoes.

HAPPY MEMORIAL WEEKEND....

Week #50

Michael s Cantonese Pork BBQ Spareribs

Ingredients:
pork ribs
4 teaspoons minced garlic
3 tablespoon sugar
5 tablespoon Koon Chun Thick Soy Sauce
1/3 cup Koon Chun Hoisin Sauce
1/2 cup Shaohsing Chinese Wine
2 tablespoon Koon Chun ground bean sauce
GLAZE:
2 tablespoon honey
2 teaspoons sesame seed oil
3 tablespoon thin soy sauce

Instructions:
I take all the marinade ingredients and put into a bowl. I heat it up slightly so all the ingredients combine. I add a little cornstarch and water to thicken it up a little. I find it sticks to the ribs better this way. I put the ribs and marinade in a pan big enough to contain full racks. Being as dedicated as I am, I cover and refrigerate for a week. I also remove and switch around the ribs twice a day so all the ribs are well marinated. I don't like using a plastic bag here since the marinating drying slightly on the ribs works better. I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about 200 to 225F. I also brush the marinade several times while cooking. After ribs are done, I brush the with the glaze. I scale up the ratios here as well. I am more generous with the honey and less with the sesame seed oil. I use just enough to give a hint of the oil flavor. I sprinkle ribs with sesame seeds just before serving. I usually serve with a good quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese stir fried Brussel sprouts of Szechwan green beans.

Just printed out all the recipe's.. Now just witch one to use


gonna be a good weekend!

Tried this over the weekend and it was delicious!!

Do you have any other Tri Tip recipes?

Do you have any other Tri Tip recipes?

I do now...

Week #51 not in a row...

Tex-Mex Tri-Tip

Ingredients:
2 pounds tri-tip -- (small triangular
-- cut from the bottom
-- sirloin),
-- well-trimmed of fat
3 tablespoon kosher salt
3 tablespoon turbinado sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons sweet paprika
1 teaspoon ground chipotle -- or less to taste
1 teaspoon dried oregano -- preferably Mexican
French s mustard

Instructions:
Tri-tip is lean, tasty, tender and takes well to smoke (sugar maple, mesquite, hickory...). Leftovers make great sandwiches. Preparation Directions: • Mix salt, sugar and spices. Coat tri-tip lightly with mustard, then generously with the rub. Either wrap and refrigerate for several hours or cook immediately. Cooking Directions: Roast at a grill temperature of 240F (about 270 dome), without a drip pan. A 2" thick tri-tip will take roughly one hour to reach an internal temperature of 135-140 (medium rare); flip the top side toward the coals halfway through. After taking it off the fire, let the meat rest 15 minutes before slicing across the grain.

Week #52 ...WOOHOO One Year..or more.

Cheesy Fisherman s Grill

Ingredients:
213 gram canned red Alaska salmon
2 small -crab -- or
1 large crab*
15 grams butter or margarine
15 grams plain flour
milk for stock -- (see recipe)
2 fresh tomatoes -- skinned
- de-seeded and chopped
1 tablespoon freshly chopped parsley
salt
freshly ground black pepper
75 grams fresh parmesan -- grated

Instructions:
*(ask the fishmonger to dress it for you, but retain the small legs for garnish) Drain the can of salmon, reserving the juice. Make the juice up to 150 ml (1/4 pint) with milk. Set aside. Put the salmon and crab meat into a bowl. Melt the butter in a pan and stir in the flour. Gradually add the fish and milk stock to make a smooth sauce. Add the chopped tomatoes and parsley, season well. Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes. Sprinkle the Parmesan over the top of the salmon mixture and place under a moderate grill for 6-8 minutes or until the cheese is golden brown. Serve garnished with two or three crab legs and new potatoes.

YUM

cheater

Opps...it's been a long week,,,,a Good week, but long...good catch..

Here you Go.

Grilled Swordfish Dijon

Ingredients:
8 swordfish steak -- 1 in thick
1/4 cup fresh lemon juice
5 tablespoon Dijon mustard
1/4 cup butter
6 tablespoon melted butter
3 tablespoon fresh lemon juice
2 tablespoon Dijon mustard

Instructions:
For swordfish: Prepare grill with very hot coals. Pat fish dry. Brush with lemon juice. Spread 1 side with mustard. Dot with butter. Grill fish mustard side up until just opaque, about 20 minutes; do not turn. For sauce: Heat butter, lemon juice and mustard in heavy small saucepan. Arrange fish mustard side down on plates. Spoon sauce over and serve.

Love your recipes, I am just sarcastic!

Week #53.......Not in a row..

Barbecued Chicken From Philly

Ingredients:
1-1/2 cups cider vinegar
2-1/4 cups ketchup
3/4 cup honey
4 teaspoons chili -- powder
1 bay leaf -- crumbled
1/4 teaspoon oregano -- dried
salt to taste
fresh ground pepper to taste
4 pounds chickens; 2 -- cut into 8 pcs.

Instructions:
In a heavy saucepan, combine the vinegar, ketchup, honey, chili powder ,bay leaf, oregano, salt and pepper. Bring to a simmer and cool. In the refrigerator, marinate the chicken pieces in 3/4 of the sauce for at least 1 hour Remove the chicken from the sauce. Grill over medium heat until firm-about 25 to 30 minutes for legs and wings, and 15 to 20 minutes for breasts Turn chicken frequently to keep it from burning, basting it with sauce after each turn. If your barbecue has a cover, use it to help contain the heat and cook the chicken through more evenly. In addition, since all barbecue grills have hot spots, move the chicken pieces around the grill as you turn them to help even out the cooking. Because this barbecue sauce is sweet, it will scorch easily when exposed to flame. Keep a spray bottle of water handy to douse any flare-ups Remember to get the chicken pieces out of the way before you spray Do not serve left over sauce in which the chicken had been marinating, without first boiling it for at least 3 minutes..

Week #54

Cheese Stuffed Bacon Burgers

What You Need

1 lb. ground beef
1/4 cup A.1. Original Steak Sauce, divided
4 KRAFT Singles
4 hamburger buns
4 lettuce leaves
8 slices OSCAR MAYER Bacon, cooked, broken in half
Make ItHEAT grill to medium-high heat.

MIX meat and 2 Tbsp. steak sauce; shape into 8 (1/4-inch-thick) patties. Fold each Singles into quarters; place on 4 patties. Top with remaining patties; pinch edges together to seal.

GRILL 5 min. on each side or until done (160ºF), placing buns, cut-sides down, on grill grate the last 2 min.

FILL buns with lettuce, burgers, remaining steak sauce and bacon.
Kraft Kitchens TipsSpecial ExtraCut 1 red pepper into 1/2-inch-wide strips; grill with patties 5 min. on each side or until crisp-tender and lightly charred. Add to sandwiches with bacon.Serving SuggestionServe with fresh fruit and baked chips to round out the meal.

Grilling time again...


Week # 55

Margarita Chicken

Hands-On Time: 5min
Cook Time: 1h 15min
Ready In: 1h 20min
Yield: 6-8
Print 2 Comments Share

This fresh and light dish, flavored with limes, chile and a splash of tequila, is perfect for summer entertaining. The chicken is wonderful served hot off the grill, but it also tastes great cold or at room temperature, sliced and tossed into a salad of mixed baby lettuces. I often double the recipe so I have plenty of leftovers, assuring me delicious lunches in the days to come. Make sure you use freshly squeezed lime juice, which has a much better flavor than the bottled kind.


Ingredients

zest from one lime
1/3 cup fresh lime juice, from about 4 limes
1/4 cup olive oil
2 tablespoons tequila, optional
2 tablespoons fresh cilantro, chopped
2 cloves garlic, mashed
1 teaspoon chile powder
pinch salt and pepper
2 pounds boneless, skinless chicken breast halves, 6-8
Directions

Place all ingredients, except for the chicken, in a gallon-sized zip top plastic bag. Squish to combine. Add chicken, seal bag, and turn to coat. Refrigerate for one hour or overnight. Coat grill pan (or grill) with cooking spray. Heat pan (or grill) to medium-high. Cook chicken for 4-5 minutes on each side, turning breast a quarter turn after two minutes if cross hatch marks are desired. Serve immediately.

its april now oldtimer

entering a tri-tip contest here in a few weeks! Can you Tell me yore favorite recipe. i tried a few that you have posted but these are common among the 50 tri-tips that enter!

i want to win this year!!!

also is BBQ or smoking better?

Truth be known...I'm not the Grilling expert....But I'm good at copy and paste. and Eating. Try Big Block Tank or Farmdog.



Week #56

Pineapple - Teriyaki Chicken

Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it’s delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.

Prep Time: 30 minutes
Ready in: 45 minutes
Yield: 4 servings
Ease of Prep: Easy
Recipe Ingredients
1/3 cup dry sherry (see Note)
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
1 20-ounce can pineapple rings , plus 1/3 cup juice from the can
4 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed (see Tip)
1 teaspoon cornstarch
1 tablespoon butter


Recipe Directions
Whisk sherry, soy sauce, brown sugar and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and chicken and gently stir to coat. Refrigerate for 15 minutes.
Meanwhile, preheat grill to medium-high.
Remove the chicken and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the chicken and pineapple until the chicken is cooked through and the pineapple is marked, 4 to 5 minutes per side.
Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the chicken and pineapple drizzled with the sauce.
Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the "cooking sherry" sold in many supermarkets-it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Tip: You'll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, we like to use kitchen shears to snip the fat away from the meat. After trimming, you'll have four 4-ounce portions.

Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Health Advantages: low sodium.


Servings Per Recipe: 4

Personally, we've been making some killer ribs at home lately. Baby backs from the grocery store. Just the Vons/Safeway brand "extra meaty". Season them with some of the mesquite seasoning from Costco, brush on a layer of sauce, wrap up in foil and cook in the over on 325* for 2 - 2&1/2 hours. Remove them from the foil and lay them on the bbq. Brush on more sauce to carmelize it and give it a nice browning. The sauce we've used the last couple of times is Sweet Baby Ray's Honey Chipotle. Dang that stuff is good! Sweet, with a nice subtle spice to it.

my current fav

BBQ sauce to die for...

1/2 bottle original baby rays
1/4 bottle Stubbs Mesquite
1/8th to 1/4 bottle (Huy Fong - Sriracha Hot Chili Sauce) Chinese hot sauce (I like it spicy)
1 minced/smashed up garlic
1 tbsp honey


Tangy, spicy, sweet...
DAMN!!!!