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4 lbs beef short ribs water to cover Rib Marinade: 1 cup ketchup 3 tbs cider vinegar 1/4 tsp garlic powder (or 1 clove, minced) 1/4 cup finely chopped onion 2 tsp prepared mustard 1/2 tsp pepper Cover short ribs with water in large pot. Simmer for about 1 hour until tender. Drain. Transfer to large bowl. Combine all 6 marinade ingredients together in small bowl. Pour over short ribs. Be sure to coat each piece. Let stand 30 minutes. Place meat on greased grill over medium heat. Turn and baste occasionally for 20 to 30 minutes. Serves 4-6. |
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1 juice of lemon 1 tbs cooking oil 1 garlic clove, minced 1/2 tsp lemon and pepper seasoning 1/8 tsp oregano 'pinch' cayenne 4 chicken breasts, skin removed, halved and boned Put first 6 ingredients into small bowl. Mix well. Brush over boneless breasts. Let stand at room temperature for 30 minutes or pile into a bowl and leave in refrigerator for a few hours. Cook on greased grill over medium-high heat turning now and then for a total time of about 15 minutes. Serves 4. |
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1 lb ground turkey or chicken 1/3 cup dry bread crumbs 1/3 cup graged carrot 1 tsp salt 1/4 tsp pepper 1/2 tsp thyme 1 tsp chicken bouillon powder 1/4 cup hot water cooking oil Mix first6 ingredients together in bowl. Dissolve bouillon powder in hot water. Add to meat mixture. Mix well. Shape into 1/2 inch thick patties. Brush with cooking oil. Cook over medium-hot grill until browned. Turn, basting with more cooking oil if it looks dry. Cook until browned and no pink remains in meat, about 8-10 minutes per side. Makes about 5 to 6 patties. |
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1 lb medium shrimp Lemon Marinade: 1/2 cup cooking oil 1 juice of small lemon 1 rind of lemon, sliced 1/4 tsp garlic powder 1/4 tsp salt 1/2 tsp thyme 1/4 tsp seasoned salt light sprinkle pepper 1/8 tsp hot pepper sauce Remove heads from shrimp. Slit shell lengthwise to tail. Leave tail intact. Remove shell and vein. Lemon Marinade: Mix all ingredients together in deep bowl. Add shrimp. Marinate for 1 hour. Stir often. Cook on medium grill turning and basting with marinade often until shrimp is pinkish and curled, about 8-10 minutes. Serves 2. |
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2 lobster tails boiling water 12 scallops 8 shrimp, peeled and deveined 3 red pepper, cut in squares 1/4 cup butter or margarine, melted Cook lobster tails in boiling water in covered saucepan until shells turn red. Remove. Cool to handle. Snip either side of shell to remove meat. Slice into a total of 8 pieces. Thread on skewers(presoak wooden skewers 30 minutes)red pepper, scallop, shrimp, red pepper, lobster, scallop, red pepper, shrimp, scallop, red pepper, lobster, red pepper. Use this as a guide. Change as liked. Add more or less of any one seafood. You many want fewer per skewer for appetizers. Brush with melted butter. Cook on greased grill over medium-hot heat about 8 to 10 minutes. Turn and baste with butter often. Makes 4 servings. (Add a touch of garlic to the butter for great flavor.) |
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6- 3/4" pork chops 5 1/2 oz tomato paste 1/3 cup water 1/4 cup brown sugar, packed 1 1/2 tbs vinegar 1 tsp worcestershire sauce 1/4 tsp onion powder 1/4 tsp chili powder Remove excess fat from chops to reduce flare-up. Mix remaining 7 ingredients together in small bowl. Pour into plastic bag. Add chops. Seal bag. Let marinate for at least 1 hour. Place chops on grill over medium heat. Cook for a total of about 15 minutes. Turn and brush with sauce occasionally. Makes 6 servings. |
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8 good size pork chops 6 tbs mayonnaise 1/4 cup dijon style mustard 1/4 cup lemon juice 1 tsp dill weed Remove excess fat from pork chops. Mix remaining ingredients together in small bowl. Pour into plastic bag. Add chops. Seal bag. Marinate for at least 30 minutes. Remove meat to grill over medium heat. Cook for about 15 minutes total time. Turn and brush with sauce occasionally. |
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1/4 cup soy sauce 2 tbs brown sugar 1/4 tsp ginger 1/4 tsp garlic powder 3 large chicken breasts, halved, skin and bone removed 6 pineapple rings 6 hamburger buns, split and buttered 6 lettuce leaves 6 tomato slices mayonnaise, as desired Combine soy sauce, sugar, ginger and garlic powder in small bowl. Stir. Brush chicken with sauce. Cook on grill over medium heat for about 20 minutes total time. Turn and brush with sauce often. Brush pineapple rings with sauce. Place on grill when chicken is almost cooked. Brown both sides. On bottom half of bun put lettuce, tomato, mayonnaise, chicken and pineapple ring. Add top of bun. Makes 6 chicken burgers. |
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6 lbs chicken breasts and thighs, skin removed 1/2 cup ketchup 1/4 cup water 1/4 cup apple juice 2 tbs lemon juice 1 tbs cider vinegar 2 tbs granulated sugar 1 tsp worcestershire sauce 1/2 tsp seasoned salt Cook chicken pieces in covered roaster in 350 oven until barely tender. Maybe be chilled at this point until needed. In small bowl combine remaining ingredients. Add chicken pieces turning to coat. Let stand 30 minutes. Place chicken pieces on medium-hot grill. Turn and brush with sauce often until glazed. Serves 8. |
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6 small chicken breasts (or 3 large, halved) 2x10 oz condensed cream of mushroom soup 2 tbs chopped green onion 1 tsp parlsey flakes 1/2 tsp salt 1/4 tsp thyme Remove skin from chicken. Prepare 6 double thickness foil squares. Mix soup, onion, parsley, salt and thyme together in bowl. Divide this mixture in half. Spoon 1/2 onto center of foil. Place chicken on top. Spoon other half over chicken. Secure foil well. Place on grill over medium heat for about 20 minutes. Turn and cook until tender, about 25 minutes more. Serves 6. |
