B.B.Q Chicken

Chicken cut into eighths
tbsp. Seasoned salt
1/8 tsp. Pepper
Dash of cayenne pepper
2 tbsp. Brown sugar

1. Place chicken on pan.
2. Mix all seasonings and sprinkle on chicken.
3. Set in refrigerator covered for 2 hr.
4. Grill until internal temperature is 180 degrees.

Grilled Margarita Chicken

4 Boneless Skinless Chicken Breast
1 Cup Margarita Mixer
1 ounce tequila (optional)

1. Cover chicken breast with liquids.
2. Cover and marinate for 2 hours.
3. Grill until internal temperature is 180 degrees.

Teriyaki Chicken

4 Boneless Skinless Chicken Breast
1 cup teriyaki sauce

1. Cover and marinate for 2 hours.
2. Grill chicken until internal temperature is 180 degrees.
3. Serve on bun, or cut into strips and serve with rice.

Grilled Chicken Fajitas

4 Boneless skinless chicken breast
4 Cup margarita mixer
1 oz tequila (optional)
1 medium onion cut into strips

1. Place chicken breast into bowl and cover with 2 cups margarita mixer and 1/2 oz tequila.
2. Combine other ingredients in bowl and let marinate.
3. Let everything marinate for 8 hours.
4. Cook vegetables on foil with slits cut in it.
5. Cook chicken on grill till done and cut into strips
6. Serve on tortilla with vegetables and sour cream.

Barbecue Beef Brisket

1 Brisket
2 Tbsp. Seasoned salt
1/2 tsp. Garlic powder
1 tsp. Ground black pepper
3/4 cup brown sugar
1/4 tsp. cayanne pepper

1. Mix all spices together and rub on brisket
2. Sit brisket in refrigerator for eight hours.
3. Cook on grill on low heat, until done.
4. Remove meat from grill when it is cooked to your preference (rare, medium, or well done).
5. Cut into thin slices against the grain of the meat.
6. Serve on bun a with slice of sweet onion and your favorite BBQ sauce.

Marinated Grilled Chuck Roast

1 3-4 lb. chuck roast
1 pint of Italian dressing

1. Cover roast with Italian dressing and let marinate for eight hours.
2. Cook until done.

Grilled Steak

Your favorite steak
Seasoned salt
Fresh Garlic

1. Rub both sides of your steaks with peeled garlic clove.
2. Sprinkle both sides with seasoned salt.
3. If it is a tougher cut of meat you will want to tenderize with fork, or meat tenderizer.
4. (note.) When grilling steaks cook on one side and then turn 90 degrees, cook some more. Then turn steak over. And repeat process. The more you turn a steak over the tougher it will get. So if possible try to turn over only once.

Marinated Beef Kabobs

1 lb. of Steak cut into 1 inch cubes (preferably tender cuts)
1 lb. Mushrooms
1 bell pepper cut into squares
1 lb. Cherry tomatoes
1 lb. Zucchini cut into cubes
Bamboo skewers
Italian dressing

1. Soak skewers in water.
2. Alternate all ingredients on the skewers.
3. Marinate in Italian dressing for eight hours.
4. Grill on hot grill until done.

B.B.Q. Ribs

3-5 lb. Slab of spare ribs
4 oz rib rub (see spice and sauce section)

1. Rub ribs with rub seasoning.
2. Let sit in refrigerator for 8 hours.
3. Grill and smoke on grill at low temperature.
4. Turn occasionally and baste with watered down B.B.Q. sauce (thin down favorite B.B.Q. sauce with equal parts water and sauce.) to keep ribs moist.
5. When ribs are done and tender baste with full strength barbecue sauce and let brown.
6. The secret to tender juicy ribs is to cook slowly.  Patience is key to good smoking.

Barbecue Pork

5-8 lb. Pork Shoulder
1 oz. Rib rub

1. Rub shoulder down with rib rub seasoning.
2. Let sit in refrigerator for 8 hours.
3. Smoke on low temperature until internal temperature is 180 degrees.
4. Remove from grill and let cool.
5. Remove fat and dice meat in small pieces.
6. Add 1 cup diced onion and your favorite barbecue sauce.
7. Place in pan and simmer on stove for 1 hour, then it is ready to serve.

Ham Kabobs

1 lb. Ham Cut into cubes
1 lb. Chunk Pineapple / save the juice
8 oz. Maraschino Cherries / save the juice

1. Alternate items on skewers.
2. Grill on hot grill.
3. Serve with sauce (see below).

Ham Kabob Sauce

Juice from pineapple
Juice from cherries
1/2 Cup brown sugar
1/4 Cup vinegar
3 Tbs. Corn starch
1/4 Cup water

1. Mix all ingredients except cornstarch and water. Cook on medium heat.
2. Mix cornstarch and water into paste.
3. Stir paste into bubbling liquid and stir constantly until mixture becomes thick and glossy. (Note if not thick enough mix some more cornstarch and water and add slowly to hot mixture until desired thickness is achieved).
4. Pour over kabobs and serve.

Grilled Pork Chops

4 Thick pork chops
Seasoned salt
Salt and pepper

1. Sprinkle seasoned salt on chop.
2. Grill until done (180 degree internal temperature).

Smoked Salmon

3-5 lb. Whole headless salmon
1 lb. Brown sugar
2 tbs. Seasoned salt
1 Small onion sliced
1 Lemon sliced

1. Place salmon on pan and stuff cavity with onion, and lemon.
2. Sprinkle seasoned salt on outside of salmon.
3. Cover and pack down salmon with brown sugar.
4. Refrigerate overnight.
5. Grill at low temperature until cooked thoroughly.

Dill and Lemon Slices

3-5 lb. Whole salmon
5 Sprigs of whole dill
3 Whole lemons sliced

1. Lay piece of foil and place salmon on it. Fill salmon cavity with dill and lemon slices.
2. Cover salmon with more fresh dill and lemon slices.
3. Spray with cooking spray.
4. Seal foil and place small slits in foil.
5. Place on grill and grill until done, 15-20 minutes.
6. Open foil and serve.

Grilled Halibut Steaks

4 Halibut steaks
Seasoned salt
Lemon juice
Lemon pepper

1. Sprinkle lemon juice on halibut.
2. Sprinkle rest of seasoning on halibut.
3. Refrigerate halibut for one hour.
4. Cook on hot grill until done.
5. Serve with lemon wedge and favorite condiment.

Grilled Scallops

1 lb. Scallops
Lemon pepper
Seasoned salt
Cooking spray

1. Place scallops on skewers.
2. Spray with cooking spray.
3. Sprinkle with seasoned salt and lemon pepper.
4. Grill on hot grill till scallops become white and firm.

Grilled Lobster

4 Lobster tails
Seasoned salt
Juice from 1/2 lemon
4 tbs. Butter

1. Split back of lobster tail and pull meat up, and slice open back of meat.
2. Sprinkle with lemon juice, and melted butter.
3. Sprinkle with seasoned salt.
4. Grill with lid down. Cooking time will vary due to size of tails. But cook till lobster turns pink and firm.
5. Serve with melted butter.

Grilled Shrimp

1 lb. Shrimp pealed and deveined
Seasoned salt
Cooking spray
Lemon pepper

1. Place shrimp on skewer
2. Spray with cooking spray.
3. Sprinkle with seasoned salt and lemon pepper.
4. Grill on hot grill until shrimp turn pink and firm.
5. Serve with your favorite condiment.

Grilled Seafood Kabobs

1/4 lb. Shrimp pealed and deveined
1/4 lb. Scallops
4-5 oz. Lobster tail
Cooking spray
Seasoned salt
Lemon pepper
1/4 lb. Mushrooms
1/2 lb. Cherry tomatoes
1 Bell pepper

1. Remove lobster meat from tail.
2. Clean vegetables, cut pepper into squares.
3. Alternate vegetables and seafood on skewers.
4. Spray with cooking spray.
5. Sprinkle with seasoned salt and lemon pepper.
6. Grill on hot grill until all is done.
7. Serve with rice.

Barbecue Baked Beans

3 Cans Pork and Beans
1 Medium onion (diced)
1 Cup brown sugar
1/2 Bell pepper (diced)
1/2 cup barbecue sauce
1/4lb. Smoked pork (diced)
1 Disposable Pan (for easy clean-up).
1/4 Cup Mustard

1. Mix all ingredients in disposable pan.
2. Place pan on top shelf of grill.
3. Cook for one hour till internal temperature is 170 degrees.
4. Enjoy them!

Barbecue Sauce

1 16 oz. Bottle ketchup
1 Cup brown sugar (more if you like it sweeter)
1/4 Cup prepared mustard
3/4 Cup vinegar (if it takes your breath away when breathing over it you are there)
1/2 Cup stale beer
1 medium onion (diced)
Cooking spray
Hot sauce
Liquid smoke

1. Spray cooking spray in bottom of 2 qt. sauce pan.
2. Pour in onions cook until they become clear.
3. Mix in ketchup, sugar, mustard, vinegar, and beer.
4. Cook at a simmer for one hour.
5. Add hot sauce (to taste)
6. Add 2 drops of liquid smoke (powerful stuff)
7. Ready to use as a baste or sauce.

Hot Sauce

6 Yellow hot peppers
1 Green Chili pepper
4 Habenero peppers (for a milder sauce, leave these out.)
6 Jalapino peppers
6 Serrano peppers
1/2 Bell pepper
1/2 Cup vinegar
2 Cup water
3 oz. Steak sauce
2 tsp. Cayenne pepper
2 tsp. Black pepper

1. Clean and cut ends off peppers.
2. Put all ingredients in sauce pan.
3. Bring to boil (make sure exhaust fan is on, this stuff is potent).
4. Turn down to simmer for one hour.
5. Replace evaporated water and let cool.
6. Put all ingredients in blender and blend until smooth.
7. Put in container and refrigerate.

Smokers Rub

1 oz. Seasoned salt
3/4 oz. Paprika
1/2 oz. Garlic powder
1/2 oz. Onion powder
1/4 cup Brown sugar
1/2 tsp. Cayenne pepper
1 tsp. Black pepper
1 tsp. Salt

1. Pour all ingredients in food processor and let mix thoroughly. If you don't have a food processor, a mixer will do.
2. Store in plastic bag and label what it is.
3. Can be used for all kinds of meat and poultry.

Smoked Turkey

1 Turkey
Poultry Rub

1. Thaw turkey if frozen.
2. Rub Poultry rub on turkey and inside cavity.
3. Place turkey in refrigerator for 8 hours to absorb flavor.
4. Place on grill (indirect method) at 225 degrees and cook for 30 minutes per pound.
5. Check internal temperature with meat thermometer, until it reads 180 degrees ( be sure to stick thermometer in thickest part of turkey).

Poultry Rub

1 oz. Seasoned Salt
1/4 cup Brown sugar
1 tbs. Poultry seasoning
1 tsp. Ground garlic
1 tbs. Black pepper
1 tbs. Paprika
1 tbs. Onion Powder

1. Combine all ingredients and mix with mixer. Store in resealable plastic bag.
2. This rub is good for smoking chicken or turkey.