Grilling Recipes...Backyard Barbeque

Whether you're grilling chicken, hamburgers, steak, pork chops, ribs, or just a simple hot dog. My family cooks out at least a couple times a week. Below I have listed a few grilling tips I have found useful.

• Zip-Lock bags are great for marinating meats, just put ingredients in bag,
• stick in fridge and turn every so often.
• I like to marinate chicken in Italian salad dressing. Some people use it for fish and beef.
• Don't try to cook over a too hot fire. Try holding your hand over the fire a 3-5 seconds
• if you can't do that then the fire is too hot.
• Use tongs to turn meat. Never use a fork because the holes will allow the natural juices to escape.
• It is best to turn meat only once during cooking.
• Barbecue sauce burns easily, so brush it on at the end of the grilling process.
• Use the least amount of lighter fluid as possible.

Grilled Chicken

• 2 chickens
• Garlic salt
• Butter

Season chicken with garlic salt and brush with butter. Let stand until they are room temperature- about 30 minutes. Start cooking in oven broiler very slowly, skin down until inside is light brown.

Then transfer to wire holder and finish over the outdoor charcoal fire until skin side is brown and crisp, and the inside is quite brown giving the longest cooking time to the skin side which was not cooked indoors.

Baste with sauce made from 1 stick melted butter, juice of 3 lemons, and 3 tablespoons of worcestershire sauce.

Barbecued Steak

Steak

Sauce

• 2-4 tablespoons margarine
• 1 medium onion, chopped
• 2 clove garlic, minced
• 1/2 cup catsup
• 2 tbsp. vinegar
• 1 tbsp. brown sugar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/4 c. water

Combine all ingredients in saucepan; boil about 5 minutes; use to brush on meat before and during cooking. Have steaks, cut about one inch thick. Trim excess fat. Put cuttings over hot grill to keep steaks from sticking.

When coals have gray film and have turned to soft glow, start broiling. Turn with tongs when browned. For 1-inch steaks allow 20 minutes for medium rare. Season with salt and pepper. This sauce is also good for hamburgers, spare ribs, and pork tenderloin.

Roast-on-the-rocks

• 4 lbs. sirloin beef roast
• Garlic powder
• Salt
• Ground pepper

Select a sirloin-tip eye-round roast allowing approximately 1 pound per serving. Figure 15 minutes roasting time per pound for rare, 20 minutes for medium. Season and place directly on charcoal turning every 10-15 minutes.

Grilled Pork Chops

• Center cut pork chops, 1 1/4 inch thick
• 2 c. warm water
• 2/3 c. Dale's seasoning
• 1 stick oleo or butter

When ready to cook, in a small sauce pan on top of the stove, mix warm water, Dale's seasoning and melted oleo or butter. Heat until butter is melted. Brush on chops as they are cooking. Cook chops 8-10 minutes per side, depending on the temperature of your fire. Do not overcook.

Try this. I promise you won't have to have steak every time you cook out. At the grocery store, ask the butcher to cut center-cut pork chops 1 1/4 inch thick. The cheapest way to buy it is to buy the whole pork loin, have about 4 to 5 inches cut off each end for roasts, cut the remainder in chops.

For the real connoisseurs, have the butcher to peel out the tenderloin for kabobs. Wrap as many to a package as you usually need and freeze.

Grilled Sliced Tenderloin

• tenderloin
• teriyaki sauce
• pineapple juice
• lemon pepper
• salt
• garlic powder

Marinate tenderloin in teriyaki sauce and pineapple juice for 30 minutes. Sprinkle with lemon pepper, salt and garlic powder on both sides. Grill on medium heat until done.

Tenderloin Roll

• deer or pork sausage
• smoke sausage
• salt and pepper

Split tenderloin and put smoke sausage inside split. Season with salt and pepper, tie up and put on grill. Cook for 2 hours on low heat.

• Mesquite - Use mesquite sparingly as it adds a strong flavor and it burns very hot.
• Most commonly used on steak and other beef, lamb, chicken, turkey and other poultry.
• Hickory - Most common in the south. It provides a strong smoky bacon flavor.
• It is commonly used on beef, chicken, pork, ribs and sausage.
• Cherry - Slightly sweet, fruity smoke flavor. It is most commonly used on hamburger,
• turkey, chicken, and lamb.
• Apple - Slightly sweet but denser fruity smoke. Most commonly used with pork beef and brauts.
• Peach - Mild Sweet Fruity Flavor. Most commonly used with salmon and other fish, beef and poultry
• Pecan - pecan has greater depth and seems a little more mellow than hickory. Most commonly used
• with beef, chicken and sausage
• Cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, and sycamore are not suitable
• for smoking.

---