Award-Winning Barbecue Recipes - BBQ GPF2414C Owner's Manual

Never-fail Barbecue Sauce
Ingredients:
¼ cup
2 tablespoons
¼ cup
1 tablespoon
¼ teaspoon
1
1 cup
¼ cup
1 teaspoon
Prepare:
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 use.
Mamma's Marinated Chicken
Ingredients:
¼ cup
2 tablespoons
1 ½ teaspoons
½ teaspoon
¼ teaspoon
4
Prepare:
Combine ingredients, mixing well. Marinade chicken
for several hours. Grill uncovered, over medium heat,
for 10 to 15 minutes. Chicken is done when juices run
clear.
Barbecued Honey Steak
Ingredients:
5 pounds
2 tablespoons
1 teaspoon
2
1 large
1 cup
Prepare:
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.
GPF2414C
Owner's Manual

Award-Winning Barbecue Recipes

Finely chopped onion
Butter or margarine
Brown sugar, firmly packed
Worcestershire sauce
Hot sauce
Garlic clove, finely chopped
Catsup
Lemon juice
Prepared mustard
Dijon mustard
Fresh lemon juice
Worcestershire sauce
Dried tarragon
Freshly ground black pepper
Boneless, skinless chicken
breast halves
Beef sirloin steak
Red pepper -- crushed
Black pepper
Garlic cloves -- crushed
Onion
Honey
Hardcore Grilled Trout
Ingredients:
¼ cup
2 tablespoons
2 tablespoons
2 tablespoons
1 tablespoon
½ teaspoon
½ teaspoon
4 brook trout -- about 1 pound each
Prepare:
Combine lemon juice, margarine, oil, parsley, hot
sauce, ginger and salt. Mix well. Pierce skin of fish
in several places. Roll fish in juice mixture to coat
inside and out. Cover and 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.
Grilled Veggies
Ingredients:
¾ cup
¼ cup
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 tablespoon
½ teaspoon
½ teaspoon
2 pounds assorted vegetables, chopped or whole
according to taste.
Prepare
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.
18
Lemon or lime juice
Melted butter
Vegetable oil
Chopped parsley
Hot sauce
Ground ginger
Salt
Olive oil
Red wine vinegar
Fresh rosemary
Fresh thyme leaves
Fresh basil, chopped
Fresh oregano, chopped
Minced garlic
Salt
Ground black pepper