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Never Fail Barbecue Sauce
Ingredients:
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
¼ cup
Lemon Juice
1 teaspoon
Prepared Mustard
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 using.
Mamma's Marinated Chicken
Ingredients:
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
Prepare:
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.
Barbecued Honey Steak
Ingredients:
5 pounds
Beef Sirloin Steak
2 tablespoons
Red Pepper -- Crushed
1 teaspoon
Black Pepper
2
Garlic Cloves -- Crushed
1 large
Onion
1 cup
Honey
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.
PC1924
Owner's Manual
Award-Winning Barbecue Recipes
10
Hardcore Grilled Trout
Ingredients:
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
Prepare:
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.
Grilled Veggies
Ingredients:
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.
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.
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