Award-Winning Barbecue Recipes
Never Fail Barbecue Sauce
I
ngredients:
¼ cup Finely Chopped Onion
2 tablespoons Butter or Margarine
¼ cup Brown Sugar, Firmly Packed
1 tablespoon Worcestershire Sauce
¼ teaspoon Hot Pepper Sauce
1 Clove Garlic, Finely Chopped
1 cup Catsup
¼cup LemonJuice
1 teaspoon Prepared Mustard
P
repare:
Cook onion and garlic in margarine until tender. Add remaining
ingredients and bring to a boil. Simmer uncovered 15 to 20
minutes. Refrigerate leftovers after using.
M
amma’s Marinated Chicken
I
ngredients:
¼ cup Dijon Mustard
2 tablespoons Fresh Lemon Juice
1 ½ teaspoons Worcestershire Sauce
½ teaspoon Dried Tarragon
¼ teaspoon Freshly Ground Black Pepper
4 Boneless Skinless Chicken Breast
Halves
P
repare:
Combine ingredients, mixing well. Marinade chicken for several
hours. Grill uncovered, over medium heat, for 10 to 15 minutes
or until juices run clear. Chicken is done when juices run clear.
B
arbecued Honey Steak
I
ngredients:
5 pounds Beef Sirloin Steak
2 tablespoons Red Pepper -- Crushed
1 teaspoon Black Pepper
2 Garlic Cloves -- Crushed
1large Onion
1 cup Honey
P
repare:
Hardcore Grilled Trout
I
ngredients:
1/4 cup Lemon or Lime Juice
2 tablespoons Melted Butter
2 tablespoons Vegetable Oil
2 tablespoons Chopped Parsley
1 tablespoon Hot Sauce
1/2 teaspoon Ground Ginger
1/2 teaspoon Salt
4 brook trout About 1 pound each
P
repare:
Combine lemon juice, margarine, oil, parsley, hot sauce, ginger
and salt. Mixing well. Pierce skin of fish in several places. Roll
fish in juice mixture to coat inside and out. Cover. Refrigerate 30
minutes to 1 hour, turning occasionally. Remove fish from
marinade. Place fish on grill; brush fish with marinade while
grilling. Cook over high heat for 5 minutes. Turn and brush with
marinade. Cook 5 minutes longer. Fish is done when it flakes
easily with fork.
G
rilled Veggies
I
ngredients:
¾ cup Olive Oil
¼ cup Red Wine Vinegar
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme Leaves
1 teaspoon Fresh Basil, Chopped
1 teaspoon Fresh Oregano, Chopped
1 tablespoon Minced Garlic
½ teaspoon Salt
½ teaspoon Ground Black Pepper
2 pounds assorted vegetables, chopped or whole, according to
taste.
P
repare
Combine all ingredients in a small bowl. Marinade vegetables
with sauce. Cover and refrigerate for 2 hrs. Grill vegetables over
medium heat until tender, brushing them with marinade while
they cook. Cooking times will vary according to the vegetables
chosen.
１２
Combine all ingredients and marinate steak for 7-8 hours.
Remove meat from marinade and grill over very high heat to
desired doneness. Heat leftover marinade to a boil and pour
over grilled steak to serve.
To Next Page
Loading...