Dry marinade:
1 ½ tsp. salt
1 ½ tsp. freshly ground pepper
1 ½ tsp. dried sage
¾ teaspoon dried thyme
Dash of cayenne pepper
1-2 cloves garlic, minced
Other Ingredients:
4 boneless skinless chicken breast halves
1 doz. lg. mushrooms
1 tablespoon vegetable oil
2 tablespoon olive oil
Mix the dry marinade of herbs and salt in a small bowl. Set about ¼ of the marinade aside for tossing the vegetables. Cut the chicken breasts into 3 inch long and 1 inch wide strips. Pat them dry and place in a large bowl. Add 1 tablespoon vegetable oil and toss to coat. Add the dry marinade and toss again. Let stand about 1 hour.
Prep grill. Position the oiled grill rack 4-6 inches above fire.
Toss mushroom caps , cherry tomatoes (or whatever grilling vegetables you like) with the olive oil and then toss with the reserved dry marinade.
Alternate chicken and vegetables on skewers. Arrange the skewers on the rack. Turn frequently while grilling until kabobs are lightly browned and chicken is cooked through, 8-10 minutes. (Be sure to grill so chicken is safe but don’t overcook.)
Serve with wild rice and grilled mixed vegetables and a Prairie Fume or your favorite white wine.
If you like smoked trout or salmon, do the same thing with only 3-4 briquettes and let it sit an hour or so.
BBQ Cheeseburgers - Texas-Style
Ingredients:
1 pound lean ground beef
1/4 cup onion -- finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce -- split
Tomato -- sliced
Instructions:
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties. Place patties on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers are no longer pink, turning once. Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese. Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
4 cups soy sauce; use light-dark -- imported
1 cup brown sugar; packed
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup lemon juice; freshly squeezed
4 teaspoons ginger; ground
1 pound beef skirt steak; -- (about 3/4 inch -- thick)
1 single flour tortillas; warmed
Instructions:
Yield: 3 (4 to 6 oz) s Prep Time: In a 2 quart jar, combine soy sauce, brown sugar, garlic and onion powders, lemon juice and ginger. Tighten lid on jar and shake to mix well and dissolve sugar. Let marinade stand in sealed jar, refrigerated, overnight. Place beef in a glass baking dish and pour as much marinade as needed over beef; marinate 3 hours to overnight in refrigerator in sealed container. Remove beef from marinade and grill over very hot coals for a short time; it should take only about 10 minutes per steak if meat is 3/4 inch thick or less. Brush meat with marinade two or three times while cooking. To serve, chop meat with a cleaver into bite size pieces. Fold into warm flour tortillas and serve with Pico de Gallo, picante sauce and or guacamole
6 rib eye steaks -- 1" thick
1/2 pound butter
1 lemon
hot sauce to taste
1 pound mushrooms -- sliced
white onions -- sliced
bell peppers -- sliced
tomatoes -- sliced
salt and pepper to taste
Instructions:
Prepare ahead of time lemon sauce by melting butter and juice of one lemon, peel of 1/2 lemon and a dash of hot sauce. Wrap Mushrooms, peppers, onions, and tomatoes and garlic in a wire grill that closes to hold them. Put on grill, basting with lemon sauce and turning frequently. When almost done, move to coolest area of grill surface. On hottest part of fire, put steaks on for five minutes about 2 inches from coals. Baste with lemon sauce and turn over. Grill for another 5 minutes for rare (total 10), 10 minutes for medium (total 15, 15 minutes for well done (total 20). Turn again and again as needed, basting as you please. Put on platter and dump vegetables over. Put remaining lemon sauce over top and serve.
1/2 cup vegetable oil
1/4 cup lemon juice
1-1/2 tablespoon ranch dressing mix -- 1/2 package
2 pounds beef -- in 1" cubes
2 medium green peppers -- in 1" -- squares
1 medium onion -- in wedges
cherry tomatoes
Instructions:
Combine oil, lemon juice and dry salad dressing mix. Pour over beef cubes in shallow dish. Cover and refrigerate 1 hour or longer. Thread beef cubes, green peppers and onion alternately onto skewers. Grill kabobs on uncovered grill about 15 minutes, brushing often with marinade and turning to brown all sides. Add cherry tomatoes to ends of skewers just a few minutes before serving.
1 pound beef top round steak -- cut 1 inch thick
1/4 cup A-1 steak sauce
2 tablespoon vegetable oil
1 teaspoon cracked black pepper
2 cloves garlic -- crushed
Instructions:
Combine steak sauce, oil, pepper and garlic. Place steak in bag; add marinade, turning to coat. Close bag securely and marinade in refrigerator for at least 1 hour, turning once. Remove steak from marinade; place steak on broiler in broiler pan so surface of meat is 3-4 inches from heat. Broil or grill 15 to 18 minutes to desired doneness (rare to medium rare) turning once. NOTES : We have grilled this recipe with same success.
1/2 cup chopped fresh rosemary
1/2 cup lemon juice
2 tablespoon Dijon mustard
salt and pepper to taste
1-1/2 cups olive oil
20 chicken breast halves -- skinned and boned
10 shallots -- chopped
60 milliliter garlic -- chopped
1-1/2 pounds shitake mushrooms -- sliced
2-1/2 ounces dried mixed wild mushrooms -- soaked in hot water and chopped
1/2 pound sun dried tomatoes -- soaked in hot water for 30 minutes -- then drained and -- chopped
5 tablespoon flour
6 cups rich beef stock broth
1/2 cup whipping cream
1/2 cup bourbon -- (or more to taste)
Instructions:
Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 Cup of olive oil. Pour over chicken breast halves and marinate from 1 to 8 hours. 2. Make the sauce in a large heavy-bottomed pan. Sauté the shallots and garlic in 1/4 cup olive oil until light gold. Add remaining olive oil and rosemary, shitakes, wild mushrooms and tomatoes. Stir well then sprinkle on flour. Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms. Add cream, bourbon salt and pepper. Bring to a boil, reduce heat and simmer 8 minutes. Remove from heat, taste, adjust seasoning to taste, and add more bourbon as desired. 3. Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.). Meanwhile, reheat sauce. (Recipe may be done ahead. Reheat sauce and chicken separately.) 4. Arrange chicken on a serving platter and top with sauce.
1 cup commercial thousand island dressing -- divided
18 slices rye bread
12 slices Swiss cheese
1/2 cup canned sauerkraut -- drained
24 slices thinly sliced corned beef (about 1 pound)
butter or margarine -- soften
Instructions:
Spread 2/3 cup Thousand Island dressing on one side of 12 slices of bread; arrange 1 slice cheese, 2 teaspoons sauerkraut, and 2 slices corned beef evenly over each slice. Stack to make six (2-layer) sandwiches spread remaining 1/3 cup dressing on remaining 6 bread slices, and invert on top of sandwiches. Spread butter on outside of top slice of bread; invert sandwiches onto a hot skillet or griddle. Cook until bread is golden. Spread butter on un-grilled side of sandwiches; carefully turn, and cook until bread is golden and cheese is slightly melted. Secure sandwiches with wooden picks; cut crosswise into thirds. Serve hot.
1/3 cup white wine vinegar
1/3 cup water
2 tablespoon soy sauce -- or tamari
1 large onion -- sliced
2 cloves garlic -- crushed
1/4 teaspoon pepper -- or to taste
1-1/2 pounds porterhouse steak
1/4 cup blue cheese -- crumbled, or to taste
Instructions:
Combine vinegar, water, soy sauce, onion, garlic and pepper. Score steak lightly on both sides and marinate, covered in refrigerator, several hours or overnight. Grill steak on one side for 5 - 7 minutes. Turn and top carefully with crumbled blue cheese. Cover and grill another 5 - 7 minutes or until desired doneness.
-----bear marinade-----
1 cup dry sherry
1/2 cup salad oil
4 teaspoons prepared herb blends -- (heavy - on garlic and pepper is - best)
-----bear basting sauce-----
1/2 cup ketchup
1/4 cup vinegar
1 6 oz. can tomato paste
1 clove garlic -- crushed
1 cup dry white wine
salt and pepper to taste
Instructions:
Bear meat may be cooked in much the same way as their counterparts of beef cuts. Keep in mind, however, two facts when dealing with bear. It does not have the same fat content as that of beef and therefore will need additional larding or marinating for tenderizing. Bear meat MUST be thoroughly cooked due to trichinosis tendencies. Marinade bear meat 6-8 hours or overnight. Basting Sauce: Blend well.
1 cup olive oil
4 teaspoons lemon juice
1 tablespoon oregano -- (crush in the palm -- of your hand)
2 cloves garlic - crushed
salt to taste ~1 tsp.
Instructions:
This works well for items that are broiled or baked. Variation: Dill marinade Use the above recipe, substitute 4 tsp. chopped fresh dill for the oregano - this one is good for beef as well.
Andy Heidt‘s Marinade
Mix "Soy Vay Veri Veri Teriyaki" and sesame oil about 1/2 and 1/2. Add 1 teasp. vinegar and 1 teaspoon honey. Add powdered wasabi to taste. (about a teaspoon). Mix well and add the meat. Marinate for up to 2 hours. Grill.
This particular teriyaki is very garlic laden, but more can be added to taste. It is a great recipe for Salmon or Chicken.
1 6 ounces c orange juice concentrate thawed
1/2 cup A.1. Steak Sauce
1/4 cup dry sherry
1 clove garlic -- minced
2 beef club or strip -- (8-ounce) steaks -- about 1-inch thick
Instructions:
In a small bowl, combine orange juice concentrate, steak sauce, sherry and garlic. Place steaks in glass dish; coat with 1/2 cup orange juice mixture. Cover; chill 1 hour, turning occasionally. In a small saucepan, over medium heat, heat remaining orange juice mixture; keep warm. Remove steaks from marinade. Grill over medium heat for 4 minutes on each side or until done, turning once. Serve steaks with reserved warm orange sauce.
1 beef rolled roast -- -- (heel) (4 1/2 lb)
***INJECTION***
1 cup water
3 beef bouillon cubes
1 slab -- (1 inch) Velveeta -- cheese
1/2 stick butter
1/2 teaspoon granulated garlic
1 teaspoon cayenne
2 teaspoons tiger seasoning
Instructions:
On low heat dissolve mixture and let cool some then inject Sprinkled on the roast Tiger seasoning and black pepper -- wrapped in plastic and into the fridge for 9 hours. Will indirectly grill this on the char-broil with briquettes and some mesquite. Notes: Your favorite rub can be substituted for the Tiger seasoning. We have been cooking this on the mailing list for the past week or two with various minor tweaking. Reports are very good.
1-1/4 pounds beef top sirloin steak -- cut 1 inch thick
1/3 cup prepared Italian dressing
3 tablespoon fresh lime juice
2 green or red bell peppers -- cut into quarters
2 medium onion -- cut crosswise into -- 1/2" slices
8 medium flour tortillas -- warmed
prepared salsa
Instructions:
1. Soak 8 (9") bamboo skewers in water 10 minutes, drain. 2. Trim fat from beef steak. Cut steak crosswise into 1/2 " thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer. 3. In small bowl, combine dressing and lime juice, mixing well, brush onto beef, peppers and onions. 4. Place vegetables on grid over medium ash-covered coals, grill peppers uncovered 12 to 15 minutes and onions 15 to 20 minutes or until tender, turning both once. Approximately 10 minutes before vegetables are done, move vegetables to outer edge or grid. Place beef in center of grid, grill 8 to 10 minutes for medium rare to medium doneness, turning once. Brush both meat and vegetables occasionally with dressing mixture. 5. Season beef with salt, as desired, remove beef from skewers. 6. Serve beef and vegetables in tortillas with salsa.
***marinade***
1/2 cup fruity olive oil
3 cloves garlic -- minced
3/4 cup dry red wine
1 teaspoon black pepper
steaks 6-8 oz each
4 strip buffalo steaks
Instructions:
Place steaks in glass dish or plastic zip lock bag and pour marinade over. Marinate at least 6 hours or overnight. Drain. Grill over medium hot coals for 2-3 min, then flip and cook second side 1-2 min. The amount of time depends on thickness of steaks and intensity of heat but Wills (Steven Wills of the Western Canadian Bison Ranch with a herd of 50 animals) says you must take great care not to overcook the meat. Grill at a slightly lower temperature than beef and don't pierce with a fork! Remove from grill and let steak stand 5 minutes before serving. Serve with grilled vegetables
1 pound boneless pork loin -- cut into one-inch cubes
1 10 ounce jar apricot preserves
4 tablespoon orange liqueur OR 4 tablespoon orange juice
2 tablespoon butter
Instructions:
Stir together apricot preserves, orange liqueur and butter, simmer in a small sauce pan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute). Place pork cubes in heavy plastic bag, pour 3/4 cup apricot over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers (if using bamboo skewers soak in water for 20-30 minutes before using). Grill over hot coals 10-12 minutes turning occasionally. Baste often with the marinade. Warm remaining apricot sauce to boiling and serve along side kabobs if desired.
1/2 cup Carrot -- Shredded
1/4 cup Pecans -- Chopped
1/4 cup Cheese, Blue -- crumbled
1 each Onions, Green -- sliced
1 teaspoon Worcestershire sauce
4 each Pork loin chops
1/4 cup Yogurt, Plain
4 teaspoons Flour, All-purpose
3/4 cup Milk
1/2 teaspoon Instant chicken bouillon
1 dash black pepper
Instructions:
In a small bowl, combine carrot, pecans, blue cheese, green onion and worcestershire sauce for stuffing. Trim fat from meat. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone. Spoon about 1/4 of the stuffing into each pocket. Fasten with wooden toothpicks if needed. Grill until brown and cooked through. In a small sauce pan, mix yogurt and flour. Add milk, chicken bouillon, and pepper. Cook and stir until thickening and bubbly. Cook and stir for 2 minutes more. To serve, remove the toothpicks, and serve sauce over chops. From the Better Homes and Gardens "Grill It Right" cookbook.
***MEAT***
3 pounds pork -- cut into strips
4 boned chicken breasts -- cut in 1" strips
***MARINADE***
4 lemons
4 cloves garlic -- diced
1/2 cup Indonesian soy sauce or soy sauce
2 pinches salt
***PEANUT SAUCE***
1/2 cup peanut butter
2 tablespoon lemon juice
1 cup honey
1 teaspoon red hot sauce
1/2 cup half and half
Instructions:
Make marinade by combining juice from lemons with garlic, soy sauce and salt. Pierce meats and marinate 2 to 4 hours. Save the marinade to use in the peanut butter sauce. Weave meats onto skewers and grill until meat is done. Do not overcook. To prepare the peanut butter sauce, combine peanut butter, lemon juice, honey and hot sauce with reserved marinade and heat at low temperature until well blended, stirring constantly. Remove from heat and add half and half. Return sauce to heat and warm through, stirring constantly. Serve meat on platter and pour sauce into bowl. Meat is dipped in the sauce as you eat. Perfect with a green salad.
8 slices pork loin -- 1 ounce each
8 slices ham -- , 1 ounce each
12 dill
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste
pickle chips
Instructions:
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the cheese, ham , pork, and pickles. Grill the sandwich, top side down for 1 minute, turn over and place a sauté‚ pan on top and continue to cook until cheese is melted about 3 to 4 minutes.
1 pound pork chops or loin
***MARINADE***
4 limes, juice from (about 1/3 to 1/2 cup)
1 tablespoon vegetable oil
3 cloves garlic -- smashed or minced
2 tablespoon orange juice
1/2 teaspoon pepper
1/4 teaspoon salt
Instructions:
Mop: Juice of 1 or 2 limes Meat: Pork (it rules!) boneless chops, pork loin cut into 3/4 inch thick slabs or anything similar. Not too much fat...lean is good. Combine the ingredients for the marinade. Trim the pork, place in a dish sized so that the marinade completely covers the pork. marinate 4 - 6 hours. Over a fairly hot fire, grill the pork steaks until they reach at least 150F internally (I check it with an instant read thermometer). Should take about 6 to 7 minutes a side. Mop once on each side with fresh lime juice. If you aren't into lime, skip the mop. Serve with black beans and rice.
Ingredients:
1 cup packed brown sugar
Juice of 2 limes (about 1/4 cup)
1/2 tsp. vanilla extract
Pinch salt
1 medium pineapple
Instructions:
Place brown sugar, lime juice, vanilla and salt in a small saucepan. Whisk the mixture over medium heat until it boils. Continue stirring until sugar is completely dissolved. Remove from heat and allow to cool in a shallow pan. Core pineapple and cut into 8-10 long pieces; thread on skewers. Coat pineapple pieces with some of the sauce. Grill over medium-high heat until all sides are golden-brown, about 4 to 5 minutes per side. Serve with any remaining sauce.
Notes: Use long metal skewers and place one pineapple piece per skewer. Number of Servings: 8-10
HYPERLINK http://www.koa.com/recipes/print/0811.htm
Ingredients:
flour tortillas (small round size found in refrigerator section)
mini marshmallows
Mini Snickers or Minis Milky Way Bars
aluminum foil
Instructions:
Take 1 tortilla, put a handful of mini marshmallows and bits of 2 cut up candy bars in the middle of the tortilla shell, fold the end and roll up like a burrito. Wrap in aluminum foil and place on a warm grill or fire embers for about 3 minutes, take off, unroll and enjoy! These are very fun and a unique twist to traditional S'mores.