HONEY GRIL_-ED ,SALMON
HOMEMADE PORK,.,_AUSAGE LINKS
3/4 cup honey
.1 tap ground b(ack popper
"{13 cup soy sauce
1!2 tsp cayenne pepper
1/4 cup dark brown sugar, packed
1/2 tap paprika
114 cup piaeappIe juice
1/4 tsp gadic powder
Juice of I lemon (about 2 tbsp)
4 8oz salmon fillets (without skin)
2 tbsp white vinegar
2 tsps olive oil
vegetable oil
Make the sauce by combining art ingredients in a medium
saucepan over medium!low heat. Stir occasionally until
sauce begins to boil, then simmer uncovered for 15 minutes
or until sy_py. Watch the sauce closely to be sure it doesn't
bubble over. Preheat barbecue gri_ to medium heat. Rub
each salmon fillet with vegetable oil, then sprinkle salt and
pepper. Gdll the salmon for 4 to 7 minutes per side or until
done. Serve salmon with a small cup of the honey pepper
sauce on the side.
_LASSIC BURGER,,_
3 tbsp finely snipped fresh basil
1 tsp sugar
t tap fennel seeds
f tsp crushed red popper
=A tsp salt
½tsp black pepper
1 clove garlic, minced
1 ½ _bs ground pork
4 frankfurter buns, split and toasted
1/, cup Bacon and Brown Sugar Mustard
_n a bow], combine basil, sugar, fennel seeds, rod pepper,
salt, black pepper, and gadic, Add ground pork; mix well,
Divide pork mixture into four equal portions. Shape each
portion around a _tat-sided metal skewer into a 6 inch long
link. Grill links on the rack of an uncovered grill directly" over
medium coals for 14 to 18 minutes or until done (160
degrees), turning _ce halfway through griJ}ing.
Bacon and Brown Sager Mustard
In small bowl stir together ¾ cup yellow mustard; 3 slices of
bacon, crisp-cooked, drained, and finely crumbled; and 4
tsps packed brawn sugar. Cover and chill for 8 hours to 2
days. Makes 1 cup.
CHERRY CHICKEN
1 ½ Ib ground beef chuck (80% lean)
1 tsp salt
1 tsp Worcestershire sauce
¾tsp freshly ground pepper
4 slices sharp cheddar cheese
4 large sesame hamburger buns, split
½ thousand isiand BBQ dressing (recipe follows)
4 thick slices large tomato
4 thick slices large sweet onion
4 leaves lettuce
1 cup cherry preserves
1 tbs. margarine or butter
1,'2 tsp. finely shredded lemon peel
2 tbs. lemon juice
1/2 tap. ground cinnamon
1./4 tsp. ground allspice
1./8 tsp. salt
Dash of ground cloves
2 to 2 t/2 Ibs chicken pieces
In medium bow/ genUy* mix together beef, salt, In a small sauce pan combine cherry preserves, margarine
Worcestershire sauce and pepper, Shape nto 4 (4 inch or butter, lemon peel, lemon juice cinnamon, allspice salt,
thick) patties ¾ inch thick. Heat gdlI. Place burgers on gdlI and cloves. Cook end stir until all combined. Remove skin
_,=to.6-inchosfrom-medium_coals _cove_:_gdlL_.Gr.iU=7_te__8=..... from chicken (if desired re_, Rinse chicken; pat dry.
minutes or unhl thoroughly cooked and no longer p nk in Hreh-e-at-g_rill-.-Adjost-h'et'XfordIre_t=cooking:-Ptace-chicken; =....
center, turning once. Top each burger with 1 slice cheese; bone side up on grill rack over medium heat. Cover and grill
gdll 1 minute or until cheese has melted. Place buns on for 30 to 45 minutes or unli_ tender and no longer pink, Turn
gritI; grill 30 to 60 seconds or until lightly toasted, Spread chicken haffway through cooking, Brush with sauce
each bun with 2 tbsp of the dressing. Top burgers with fi'equent/y the last fO minutes of grilling.
tomato, onion and lettuce.
Thousand Island BBQ Dressing
1 cup mayonnaise
cup chili sauce
2 tablespoon smoky barbeque sauce
1 tablespoon sweet pickle relish
1 tsp Worcestershire sauce
in small bow}, stir together" all ingredients until we_l blended.
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