Page last updated: 02/16/2006 04:02 AM
2 (1-inch) round-bone shoulder steaks (about 4 pounds total)
10 small cloves garlic, peeled
1/2 cup salad oil
1/2 cup wine vinegar
1 tablespoon Worcestershire sauce
Dot each steak with 5 cloves of garlic. Insert the tip of a knife
in the meat and push in the garlic clove as you remove the knife.
Sprinkle the steaks generously with the seasonings. In a bowl
combine the salad oil, vinegar, and Worcestershire sauce for the
marinade. Pour the mixture over the steaks in a shallow dish
and refrigerate overnight, or let stand several hours at room
temperature, turning the meat occasionally. Broil over hot coals
with hickory, approximately 15 minutes on each side, or till done
to your liking: baste frequently with marinade. Heat the remaining
marinade and serve with the steak.
6 medium potatoes, uncooked
1/2 cup onions, thinly sliced
1/4 cup oil
1 teaspoon salt
1/8 teaspoon pepper
Prepare 20 charcoal briquettes until they are white hot. Slice or cube the
potatoes. Add onions. Heat oil in a large skillet over hot coals. Add the
potatoes and onions and fry over medium heat until golden brown. Turn the
potatoes and onions frequently until they are well browned. Season with
salt and pepper. Serves: 4.
1 cup fresh orange juice
1/3 cup balsamic vinegar
1/2 cup sugar
1/2 cup butter, melted
1/2 cup White Zinfandel
1 pear, cut into quarters
2 oranges, cut into 1/4-inch thick pieces
1 banana, peeled and cut in half
1 peach, pitted and cut in half
1 apricots, pitted and cut in half
Optional: sliced French bread and/or vanilla ice cream
In a large shallow bowl, combine the first five ingredients. Add the fruit
and carefully toss to coat the fruit with the marinade. Let the fruit stand
in the marinade for 20 minutes. Drain the fruit and transfer the marinade
to a small saucepan. Place the fruit on a grill over medium-high heat and
grill for 1 to 2 minutes per side. While the fruit is grilling, bring the marinade
to a boil and remove from the heat. Divide the grilled fruit mixture among six
dessert bowls and pour the hot marinade mixture into the bowl as a sauce.
Serve warm with grilled French bread or ice cream, if desired.
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon grated fresh gingerroot
4 (4-ounce) salmon steaks or fillets
Preheat grill. In a small bowl, combine oil, lemon juice, soy sauce and
ginger. Pour marinade over salmon and refrigerate for 1 hour, turning once
to coat. Remove salmon from marinade, reserve remaining marinade. Brush one
side of the salmon with the reserved marinade. Lay brushed side of salmon on
a lightly oiled grill for about 6 minutes. Brush the top side of the salmon
with the marinade. Flip and grill for another 6 minutes, or until done.
4 ounces salt pork, cut in 1-inch cubes
2 (1 pound) cans (4-cups) pork and beans
1/2 cup brown sugar
1 teaspoon dry mustard
In a skillet, brown the salt pork. Remove from heat and drain excess fat.
In a 2-quart bean pot, combine the remaining ingredients. Top with the
salt pork. Bake uncovered on the grill of a hickory smoker with the hood down
for 1 hour or longer. Serves: 8.
The temperature of the fire needed depends on the type of meat you are going to cook.
For cuts of meat such as steaks, burgers, and kabobs which you intend to cook rapidly,
use a relatively hot fire. A moderate fire is fine for roasts and larger pieces of meat. For
slower cooking cuts of meat such as pork chops and spareribs, use a slow fire.
An easy way to tell the heat of the fire is to hold your hand over the coals at the height the
food will be for cooking. Begin counting "one thousand one, one thousand two", and so on.
The number of seconds you can comfortably hold your hand over the fire will tell you how hot
the fire is. If you can count to "one thousand two," you have a relatively hot fire; "one thousand
three" or "one thousand four" is about a moderate fire, and "one thousand five" or "one thousand
six" is a slow fire.
1 banana, per person
Carefully peel approximately 7/8 of the way down, inside curve
of banana peel. Do not entirely remove! With a knife, cut a wedge
out of the length of the banana, leaving a "boat" to fill. Fill with
chocolate chips and marshmallows. Replace the peel. Wrap in foil.
Place directly on top of hot coals in the fire ring until the chocolate chips
and marshmallows are melted, approximately 15 minutes.
Eat with a spoon and enjoy!
4 to 6 whole small trout, cleaned
2 tablespoons margarine or butter, melted
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
Sprinkle the trout cavities with the salt and pepper. Brush the skin with
the oil. In a bowl prepare the lemon butter; mix margarine, lemon peel,
lemon juice and Worcestershire sauce together. Brush the grill with the
vegetable oil. Grill the fish 3 to 4 inches from medium coals, brushing
with the lemon butter frequently and turning once; cook until the fish flakes
easily with fork, approximately 17 minutes on each side. Serve with the
remaining lemon butter.
1 round pumpernickel loaf, cut into 1/2-inch slices
1/2 cup butter or margarine, softened
2 tablespoons prepared mustard
1/2 cup grated Parmesan cheese
1/4 cup snipped parsley
In a bowl combine the butter, mustard, cheese, and parsley. Mix well.
Spread the mixture on the slices. Put the loaf together on a large
Piece of foil; going almost to the bottom crust, cut the bread in half
Through the center. Bring the edges of the foil over the loaf to cover.
Heat at the side of the grill for 20 to 25 minutes or until hot, turning
Occasionally. Serve hot.
1 package boneless turkey breast tenderloins cut into 1 & 1/4-inch chunks
1 red bell pepper, cut into 1-inch chunks
1 yellow or green bell pepper, cut into 1-inch chunks
1 medium onion, cut into 1-inch chunks
1/2 cup prepared honey mustard sauce
Prepare the grill. Alternately thread the turkey and vegetables onto
8 (10 to 12-inch) metal skewers or soaked bamboo skewers. Brush half
of the mustard sauce over kabobs. Grill for approximately 5-inches
from the heat source for 6 minutes. Brush the remaining sauce over the
kabobs, turn and continue to cook approximately 8 minutes or until the
turkey is no longer pink in center.