Buster has placed a total of 100 MasterCook recipes in this file: Afghan Chicken Afghan Chicken Kebobs Amy's Grilled Chicken Breasts Angry Pork Tenderloin Barbecue Chicken Barbecued Brisket Of Beef Barbecued Chile-Marinated Pork Spareribs Barbecued Cornish Hen Barbecued Pork Loin With Grilled Onions Barbecued Steaks Barbeque-Spiced Grilled Tenderloin Steaks Bbq Flank Steak Bbq Pork Roast Beef Brisket On Kettle Black Angus Burger With Cheese And Grilled Green Chilies Bourbon Steaks Bourbon Tuna Steaks Chili Barbecued Beef Chinese Pork Ribs Dolores Spoonmore's Hamburgers Easter Lamb Easy Roasted Chicken Eric Hahn's Chicken Tenders Fiesta Rib Eye Steaks Filet Mignon With Pasilla Chile Bbq Sauce Green Mountain Maple Barbecued Chicken Grilled Beef Tenderloin With Western Bbq Sauce (Gr) Grilled Chicken Kebobs Island Style Guava Bbq Ribs Jack Daniel's Grilled Chuck Roast From Bob Hogan Jamaican Jerk Chicken Javanese Pork Satay Jerk Beef Jerk Chicken - Sugar Reef Style Jerk Pork With Papaya Kebab Marinovat (Marinated Lamb Kebab) Khal Bi (Korean Barbecue Meat) Korean Barbecue - Bulgogi Korean Barbecued Beef Korean Barbequed Short Ribs Korean Bul Kogi Korean Grilled Beef Korean Style Grilled Chicken Lemon-Rosemary Chicken Halves Lime-Cumin-Jalapeno Grilled Chicken Breasts Mardi Gras Grilled Cajun Chicken Marinated Hickory-Smoked Chuck Roast Marinated Pork Tenderloin Birds Marius Johnston's Chicken Mesquite-Grilled Chicken With Citrus Sauce Michael's Cantonese Pork Bbq Spareribs Molasses Barbecued Ribs Monkey Meat Mu Yang Takrai (Bbq Pork W/Lemon Grass) Murgh Kebab (Chicken Kebab) Mustard Glazed Ham Steaks New Mexico Bbq Beef Ribs Non-Carcinogen Grilling North Carolina Pork Shoulder (Weber Grill Method) Oil And Vinegar Grilled Chicken Old Buffalo Breath Chili (1985) Pecan Smoked Tenderloins Peppered Rib Eye Steaks Peruvian Grilled Chicken Thighs Pork Tenderloin Marinade Rancherus Barbecued Tri-Tip Redhead's Redhot Jamaican Jerk Red's South Texas Fajitas Rib Eye Express Barbequed Hamburgers Rib 'n' Beer Marinade Santa Fe Beef Kabobs Santa Maria Barbecued Tri-Tip Seasoning And Sauce For Barbequed Ribs Sheftalia (Barbeque Sausages) Simple Jamaican Jerk Chicken Simple Pepper Steak Smoked Short Ribs Smoked Turtle Dove Kabobs Smoked/Grilled Corn Smoke-Grilled Salmon Spiced Grilled Chicken Spicy Barbequed Steak Spicy Beef Satay Spicy Peppered Steaks Spicy Pork Steaks Steak Shake Steak Teriyaki Stephan Pyles's Texas Rib Eye Steak And Onion Rings Stephan Pyles's Texas Rib Eye Steak W/ Red Chile Onion Ring Sweet And Spicy Barbecued Ribs With Green Chili Sauce Tandoori Chicken Tandori Style Chicken Tequila Grilled Beef Steaks Texas "2-Slow-In-The-Road" Steaks Texas Charcoaled Steaks Thai Chicken Or Pork Satay Top Sirloin Steak Teriyaki Veggies On The Grill - Super Easy Vince's Grilled Chicken Marinade Wined Teriyaki Strips ----------------------------------------------------------- * Exported from MasterCook Buster * Afghan Chicken Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 la garlic 1/2 teaspoon salt 2 cups plain whole-milk yogurt 4 tablespoons juice and pulp of 1 large lemon 1/2 teaspoon cracked black pepper 2 large whole chicken breasts Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once. Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Afghan Chicken Kebobs Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yogurt 1 1/2 teaspoons salt 1/2 teaspoon ground red or black pepper 3 tablespoons garlic -- finely minced 1 1/2 pounds chicken breasts -- boneless, skinless, -- cut into kabobs flatbread such as lavash -- pita or flour -- tortil 3 tomatoes -- sliced 2 onions -- sliced cilantro to taste 2 lemons or 4 limes -- quartered 1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated. 2. Thread chicken on skewers and grill over medium hot coals. 3. Place warmed pita bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing. Makes 4 servings. Newsday, Queens New York -- Dining and Food section -- 27 Sep 95 Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Amy's Grilled Chicken Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken breast halves -- without skin 2 teaspoons Dijon mustard 3 1/2 tablespoons White wine vinegar 2 teaspoons Garlic -- minced 2 teaspoons Honey 1 1/3 tablespoons Fresh thyme -- or 2 teaspoons Dried -- minced 1/3 teaspoon Coarse salt 1 1/3 dashes Red pepper flakes 1 tablespoon Olive oil 4 sp fresh thyme Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side. Recipe By : Lean Italian Cooking, by Anne Casale Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Angry Pork Tenderloin Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each dried Chipotle chilies 12 centiliters garlic 3 each shallot -- peeled 1 Ta ground allspice 5 each cloves 1/2 Cu malt vinegar 1/2 Cu orange juice 1/4 Cu lime juice 1/4 Cu brown sugar 1 Te fresh ground black pepper 1 1/2 Cu olive oil 2 each pork tenderloin A tropical resort in an urban location, Miss Pearl's Jam House sits near the center of San Francisco. Chef Joey Altman is the creative wizard behind the dishes that seem to sing and dance their way across the multicolored dining room. He cooks up some visionary stuff, like Seared Scallops with Potato Crust and Citrus Beurre Blanc, Oyster Hot Shot with Chile Ginger Salsa, Angry Pork Tenderloin, and Coconut Sorbet. Palm trees and other greenery, original island-style paintings on the walls, and Caribbean tunes all combine to make a delightful setting for a tropical vacation without leaving the states. Don't miss the Sunday Poolside Brunch with Eggs Over Evil! Find Miss Pearl's at 601 Eddy Street (corner of Larkin), San Francisco, CA 94109, (415) 775-JAMS. If using dried Chipotle, cover with hot water and allow to sit for 15 minutes to soften. Remove the stems. Place all ingredients except the olive oil and the tenderloins in a blender or food processor and puree, slowly drizzling in the oil. Marinate the meat in this mixture for at least an hour. Grill the tenderloins over medium-high heat or bake in a 400F oven for about 8 minutes, turning every 2 minutes. Slice the tenderloins into 1/2 inch pieces and serve with black beans, rice, salsa, and tortillas. By: Garry Howard - Cambridge, MA Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Chicken Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each 4 pound chickens -- quartered 1/4 cup vegetable oil 4 teaspoons thyme 2 teaspoons crushed red pepper salt and freshly ground black peppe True Texas Barbecue Sauce Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Brisket Of Beef Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup White wine 3 cups apple cider 1/4 cup honey 2 tablespoons Dijon mustard 1/4 cup soy sauce 2 tablespoons brown sugar -- packed 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 tablespoon whole coriander 2 sp fresh thyme 1 brisket of beef -- (2-1/2 lb.) Combine wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side. Posted to the BBQ List by Carey Starzinger on May 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Chile-Marinated Pork Spareribs Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 racks pork spareribs 8 dried new Mexican chilies seeded 3/4 cup hot water 1/2 cup ketchup 2 centiliters garlic 1/2 cup cider vinegar 3 tablespoons brown sugar -- firm packed 2 teaspoons salt 3 tablespoons tequila 1/2 cup veg. oil 1/2 teaspoon cumin 1/8 teaspoon allspice In a large kettle combine the spareribs with water to cover, bring the water to a boil and simmer the ribs skimming the froth as necessary, for about 50 min. Drain the ribs well and pat them dry. While the ribs are simmering, in a blender puree the chilies, water, ketchup, garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice. In a jelly roll pan or on a tray coat the ribs generously with some of the chili sauce, reserving the remaining sauce in a small bowl, covered with plastic wrap and chilled for a least 8 hours or over night. Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack set 5-6 over heat source for 6 min. on each side In a small saucepan simmer the reserved chile sauce for 3 min. and serve it with the ribs. Posted to the BBQ List by Carey Starzinger on Apr 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Cornish Hen Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cornish game hens butter -- melted ***BARBECUE SAUCE*** 1 centiliter garlic -- minced 2 teaspoons salt 1/4 cup vinegar 1/4 cup lemon juice 1/4 cup oil 1 1/4 cups Worcestershire 2 tablespoons chopped onion 1 teaspoon paprika 1/2 cup brown sugar 1/4 cup ketchup Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes for about 45 minutes or until tender. Posted to the BBQ List by Carey Starzinger on Mar 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Pork Loin With Grilled Onions Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon dry oregano -- crushed 1 centiliter garlic -- minced 1 1/2 pounds lean pork tenderloins 1 large sweet onion olive oil cooking spray Combine chili powder, cumin, salt, oregano and garlic in small mixing bowl. sprinkle spice mixture over meat, pressing into surface. Arrange coals for indirect cooking. Place meat on grill, cover and grill for 30 to 45 minutes until thermometer registers 160F. Spray onion slices with olive oil cooking spray and place on the grill rack over coals last 10 to 15 minutes of grilling time. Slice pork and serve pork and grilled onions with Corn and Black Bean Salsa. Posted to BBQ List by Bill Wight on Dec 6, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Steaks Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds top round steak 2 tablespoons lemon juice 4 tablespoons mustard -- prepared 1. Pound steak on both sides with a wooden mallet or the edge of a heavy plate. 2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill for 4-5 minutes on each side, or until desired degree of doneness is achieved. You won't taste the lemon juice or mustard as such - just a very good and flavorful steak. Posted to the BBQ List by Carey Starzinger on May 07, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbeque-Spiced Grilled Tenderloin Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon brown sugar 1 tablespoon sweet paprika 1 teaspoon dry mustard 1 teaspoon ground allspice 1/4 teaspoon pepper 2 each 6 oz 1" thick tenderloin steaks Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.) Prepare barbeque (high heat). Rub spice mixture generously into both sides of steaks. Grill steaks to desired doneness, about 3 minutes per side for medium-rare. Serve hot. Bon Appetit - Too Busy to Cook Posted to the BBQ List by Carey Starzinger on May 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Flank Steak Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons mustard -- dry 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup brown sugar -- packed 2 tablespoons soy sauce 2 tablespoons olive oil 1 garlic clove -- chopped 1/3 cup lemon juice 2 flank steaks Whisk together first 8 ingredients in bowl to make basting sauce. Place flank steaks in shallow pan (flank steaks are best if they are tenderized first). Pour sauce over steaks covering them well. Refrigerate for at least 12 hours. Remove steaks from basting sauce and cook over grill for about 3-5 minutes per side. Baste with additional sauce as desired. Posted to the BBQ List by Carey Starzinger on May 16, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Pork Roast Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork -- center cut loin 1 tablespoon sage 1 teaspoon allspice 1 teaspoon coriander 1 teaspoon nutmeg 8 peppercorns 1 tablespoon season salt 1 cup applesauce 1/2 cup brown sugar Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome BBQ grill until 160F. internal temperature with indirect roasting. This can be done with a pan directly under the roast and coals placed on either side of pan. Roasting time should be about 90 minutes. During the last 30 minutes of roasting, combine applesauce and brown sugar and coat top of roast. Continue roasting until internal temperature is 170F. Apply applesauce mixture until all is used. Remove roast from grill and let set for 15 minutes before carving. Posted to the BBQ List by Carey Starzinger on May 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Beef Brisket On Kettle Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound beef brisket Sam Higgins' Gud Sauce That brisket came out so well, I almost cried. I knew that I had done well when I sliced through the blackened crust. As I went through what was left of the cap of fat, it bathed the meat below with just a touch more of delicious moistness. The meat was absolutely beautiful with a dark outside enclosing a picture perfect ring of pink. The meat just fell apart as I loaded it onto the sandwiches. After tasting it, I was initially speechless, then I set into an extended period of raving and eating. Here's how I did it: I got my meat from Sam's Club rather than a supermarket--4.3 pound half brisket. They don't trim their brisket there, so it had a good cap of fat on the top. I applied a good layer of dry rub shortly before cooking--I usually don't give meats a real long time with the rub ahead of time. I built a fire to one side of the grill with the lump charcoal, and put an aluminum half pan of water on the other side to give a little humidity and catch the drippings (but not to produce steam). I put the meat on the grill to the opposite of the fire, and adjusted the vents so that the temp. on the dome cover read 250F for about an hour, then lowered it to about 230-240 for the rest of the cook. (This is what the thermometer read, I'm sure the meat was cooking a touch cooler.) I threw on a few large chips of mesquite from time to time, along with a few more chunks of the lump charcoal. I gave it a bit over 11 hours on the grill, then took it off, wrapped it in foil, and held it at about 150F for a bit over an hour. Sliced it across the grain, loaded it up on toasted buns and topped it with a modified version of Sam Higgins's Gud Sauce. Next time, I will tone down the rub a little, and take it off a little sooner (or use a bigger piece of brisket), but if I say so myself, this was damn near perfection. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Black Angus Burger With Cheese And Grilled Green Chilies Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground Angus beef 3 grilled Poblano peppers -- seeded -- and slice in thirds 6 slices yellow cheddar cheese 6 hamburger rolls Baby red oak lettuce Pickled red onions Poblano Pepper Vinaigrette -- (recipe follows) Salt and freshly ground black peppe Prepare a wood or charcoal fire and let it burn down to embers. In a large mixing bowl season Angus beef with salt and pepper. Refrigerate until ready to use. When ready to use, form into 1-inch thick disks. Grill for five minutes on each side for medium rare. During the last five minutes top with cheddar cheese. When finished grilling, on one half of the roll place the burger and top with baby red oak, Poblano peppers, vinaigrette and pickled red onions. Serve immediately. Yield: 6 servings Recipe by Rock McNelly on Mar 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bourbon Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tuna steaks -- 1" thick 1 cup bourbon Vegetable oil Salt & freshly ground pepper 1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving. *** From "Cooking with Fire and Smoke" by Phillip Stephen Schulz MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 29, 1998, converted by MC_Buster. NOTES : "Straight bourbon, believe it or not, has a remarkably tonic effect on a fish steak, most notably cuts of swordfish and tuna." Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bourbon Tuna Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tuna steaks -- 1" thick 1 cup bourbon Vegetable oil Salt and freshly ground pepper -- to taste 1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving. Posted to the BBQ List by Jeff Lipsitt on Aug 29, 1998. NOTES : "Straight bourbon, believe it or not, has a remarkably tonic effect on a fish steak, most notably cuts of swordfish and tuna." Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili Barbecued Beef Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---MARINADE--- 4 teaspoons cumin 2 teaspoons chili powder 1/8 teaspoon cinnamon 1/4 cup olive oil 1/4 cup fresh lime juice 1/4 cup balsamic vinegar 2 tablespoons molasses 2 tablespoons chopped fresh oregano 1 teaspoon or dried oregano 1 tablespoon minced garlic 1 1/2 pounds beef flank or top round steak curly endive -- radishes or other greens -- for garnish Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160F. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa. Your guests will never guess the ingredients in the marinade---it tastes sweeter than you might expect. Posted to the BBQ List by Carey Starzinger on May 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chinese Pork Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Pork ribs -- cut in 2" pieces -- across -- across the bone -- separated into -- indiv 1 small orange marmalade 1 small plum jam 1 bo soy sauce 2 teaspoons Ground fresh ginger 1 wh garlic -- chopped The day before cooking: Cut ribs into portion size, salt and pepper. Place in deep pan, big enough to hold ribs and sauce. Mix soy sauce, marmalade, plum jam, garlic and ginger. Pour over ribs. Cover with foil (airtight). Put in refrigerator overnight. Next day, stir and mix the sauce and ribs well. Cover with foil (again, airtight). Cook in the pan on the grill for 3/4 hour or until tender. Take out, put on grill rack and brown. Takes only a few minutes. Posted to the BBQ List by Bulldogfla (the evil Douggie)on 98-04-22. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dolores Spoonmore's Hamburgers Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped onion 1 cup catsup 1 cup sugar 3/4 cup vinegar 1 tablespoon Worcestershire Sauce Add ingredients to sauce pan and bring to a boil - then simmer 10 minutes. For hamburgers: 3 lbs. ground beef, 4 crackers crumbled, 1/4 cup water to each lb. of beef. Make into hamburger patties and brown quickly on both sides in a skillet, place in a baking pan, pour sauce over hamburgers and bake 350F for about 1 hour. If you use this for other meats just put your meat in a baking pan and pour sauce over meat and bake for an hour or an hour and a half, according to what kind of meat you are using. Posted to the BBQ List by Jeff Lipsitt on Aug 30, 1998. NOTES : This is my favorite BBQ recipe. It is for BBQ hamburgers but is also good on chicken, pork chops or other meats you like BBQ'd. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easter Lamb Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lamb or kid -- 20-25 pounds 1/4 cup melted butter 1/4 cup olive oil 2 lemons salt and pepper to taste Easter in Greece is the biggest holiday of the year and damned near EVERYONE roasts a lamb or kid (goat that is, although I've been tempted). Every family has it's idea of the best way to cook the Easter meal but in general the animal is spitted and cooked over an open charcoal bed for about 6 hours. Constant turning of the 'souvla', Greek word for spit, is required so if the family is traditional and doesn't use an electric motor a lot of friends come in handy. I've found that the best way to obtain help in turning the lamb is to have LOTS of beer and Greek wine on hand. The 'souvla' is about 8-9 feet long with a handle for turning on one end. It's placed on a pair of spikes driven into the ground about 7 feet apart. The spikes have several different 'U's welded to them for raising and lowering the spit. If you try this recipe, start a charcoal bed about 6'x2' before preparing the lamb or kid and have a separate charcoal fire going to add to the bed later on. By the time you get the animal prepared the fire should be just about right. You'll probably need 20 pounds, or more, of charcoal to complete the cooking. Have more than you need on hand. Wipe lamb inside and out with a damp cloth. Rub cavity and outside of lamb with lemon juice, salt and pepper. Cut a small opening in the shoulder and hip joints and pour a small amount of salt and pepper into them. Run the spit through the anus and out of the top of the skull. A hammer may be needed for this. Use baling wire to secure the spine to the spit in two or three places. Sew up the cavity with white string. Push foreshanks back towards body and tie in position. Wire the back legs to the spit. This will prevent them splaying out. Rub outside again with lemon juice, salt and pepper and place on a rack set in a large catering-size baking dish. Combine melted butter with olive oil and brush half of this over the lamb or kid. Baste with the remainder at times during cooking. Place the spit over the fire with the lamb or kid approximately 18" over the fire. Adjust the height according to the heat of the fire during cooking. Turn the spit constantly for 6-8 hours, lubricating the person turning liberally with wine or beer, then enjoy your Greek Easter Feast. The innards aren't wasted. They're used to make a dish called 'Kokoretsi' also cooked over a charcoal bed on a small souvla, but that's another story and this is too long all ready. Have a Happy Easter! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Roasted Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons onion powder 3 tablespoons sugar 3 tablespoons garlic powder 4 teaspoons dried thyme flakes 4 teaspoons ground cinnamon 3 tablespoons ground allspice 2 teaspoons ground nutmeg 3 tablespoons fresh-ground pepper 1 drop habanero chile -- chopped fine OR 2 tablespoons hot pepper sauce Although this is not REAL BBQ it is an easy way to cook a whole chicken on a gas grill! And you thought gas grills were for those fat, white legged guys you see in the neighborhood every Sunday burning steak. This recipe is so simple that I always wonder why those "Famous" TV cooks have not demonstrated it. I call it Easy Roasted Chicken. Split a whole 3 pound chicken by cutting up the middle of the breast bone. Press the chicken flat, and rub both sides, plus under the skin around the breast, with the following concoction: Mix the spices thoroughly in a bowl. Store remainder in a covered jar in a cool pantry. Light both sides of your gas grill and leave them on high for ten minutes or until the lava rocks are hot. Shut off one side of the grill and turn the other side to its lowest setting. Place the chicken, skin side up, on the off side of the grill. Close the cover and let it cook for 45 minutes. Raise the cover and turn the chicken 90F, close the cover and finish cooking for another 45 minutes. Test the thigh for doneness with an instant reading meat thermometer. About 180F is okay or pull the wing, it should come off easily. Remove the chicken from the grill and let it rest for at least ten minutes before slicing. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eric Hahn's Chicken Tenders Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint Jack Daniels or Crown 1 can Tomato Soup 2 teaspoons Worcestershire Sauce Other seasonings at your descretion Take 1/2 of the whiskey and worcestershire and marinate chicken tenders in it for a minimum of 2 hours. Place them in a non-stick skillet and pour the rest of the ingredients over and simmer untill donw. Great served with rice. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 30, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fiesta Rib Eye Steaks Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 rib eye steaks or top loin cut -- 3/4" thick 2 tablespoons lime juice -- fresh 8 flour tortillas -- 6" size 1/4 cup Colby cheese -- shredded 1/4 cup Jack cheese -- shredded 1 cup La Victoria Salsa or homemade -- (NO PACE!) Place steaks in utility dish and sprinkle with half the lime juice. Turn steaks over and sprinkle with the remaining juice. Wrap tortillas securely in heavy-duty aluminum foil. Place steaks on grill over medium coals. Grill steaks 7 to 9 minutes for rare (140~F) to medium (160~F), turning once. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of the cheeses. Serve with salsa and the tortillas. Posted to the BBQ List by Carey Starzinger on May 14, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Filet Mignon With Pasilla Chile Bbq Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 filet mignon steaks -- (8 ounces each) Salt and freshly ground black peppe -- taste ****** ***PASILLA CHILE BBQ SAUCE*** 1 1/2 cups New Mexico-style BBQ Sauce 2 tablespoons maple syrup 2 tablespoons pasilla chile powder 1/4 cup chopped cilantro Mix all ingredients well and marinate filets for 1 hour. Prepare a wood or charcoal grill and let burn down to embers. Remove filets from BBQ sauce and cook on grill for 4 minutes on each side for medium rare. NOTES : The recipe for the New Mexico-style BBQ Sauce is included in this BBQ List recipe archive. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Mountain Maple Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Pure maple syrup 3 tablespoons Bottled chili sauce 1 tablespoon Cider vinegar 2 teaspoons Country-style Dijon mustard 4 Skinless boneless chicken thighs 1 tablespoon Vegetable oil Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt. Can be prepared in 45 minutes or less. Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately. 2 Servings; Can be doubled. Bon App‚tit June 1995 Posted to recipelu-digest by Sandy on Mar 05, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Beef Tenderloin With Western Bbq Sauce (Gr) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh beef tenderloin -- unpeeled (5 to 6 -- pounds) Salt and freshly ground pepper west bbq -- sauce--- 1 3/4 cups White vinegar 2 tablespoons Tabasco sauce 2 tablespoons Sugar 1 tablespoon Salt 2 tablespoons Ancho chile powder 1 tablespoon Cumin 1 tablespoon Freshly ground pepper Trim off excess fat. Cover heavily with salt and pepper. Brush tenderloin with Western BBQ Sauce. Over high heat, sear the tenderloin well on both sides for about 10 to 15 minutes. Remove the meat from the grill, push the coals over to one side. Replace the meat over the side with no coals. Cover and vent the grill. Continue to cook for 30 minutes while basting with BBQ Sauce for medium rare. Western BBQ Sauce: Mix all ingredients together and use to baste beef tenderloin. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3630 Posted to MC-Recipe Digest V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Kebobs Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 woooden or metal skewers 1/4 cup soy sauce 3 tablespoons dry white wine 3 tablespoons lemon juice 2 tablespoons vegetable oil 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 dash pepper 1 1/2 pounds boneless skinless chicken breast cu 1 1/2 -- in cubes soak wooden skeewers for 20 mins water mix everything together and soak chicken cubes for 30 mins devide chick into 6 to 8 equal part and put on skewers grill 5 to 7 mins or until chicken is no longer pink MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by "Karl E. Moser" on Apr 13, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Island Style Guava Bbq Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups catsup 1 3/4 cups shoyu 1/4 cup scotch whiskey 2 tablespoons minced garlic 1/4 cup chinese parsley 2 cups guava concentrate 2 cups kiawe honey 1 tablespoon minced ginger 1/2 cup lemon grass -- (chop fine) Combine all ingredients and mix thoroughly, set aside. Using 3 lbs of Pork ribs, bring to a boil in salt water and simmer for 15 minutes. After ribs cool, add to marinade and place in refrigerator for 2 hours. broil ribs and baste with marinade. Slice ribs and serve hot. NOTE: If using Beef short ribs, it is not necessary to boil first. Source: Gauva Kia Plantation, Kilauea, Kauai, Hawaii By: Margie & Gary Hartford (House of Cards - Eugene, OR) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Grilled Chuck Roast From Bob Hogan Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Jack Daniel's whiskey 1/2 cup brown sugar 1/3 cup soy sauce 1/3 cup water 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1/8 teaspoon garlic powder 2 1/2 pounds chuck roast 1. Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder, mix well. 2. Place roast into a plastic bag; add marinade and seal. 3. Place in a dish; refrigerate overnight, turning occasionally. 4. Grill over medium coals (with Jack Daniel's Barrel Chips, soaked in water--if you can find them), about 20 to 25 minutes per side for medium. 5. Baste occasionally with marinade. 6. To serve, cut into thin slices. Serves 4 to 6. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- finely chopped 1/2 cup scallion -- (green onion), -- finely chopped 2 teaspoons thyme leaves -- fresh 1 teaspoon salt 2 teaspoons sugar 1 teaspoon allspice -- ground 1/2 teaspoon nutmeg -- ground 1/2 teaspoon cinnamon -- ground 1 hot pepper * -- finely chopped, 1 teaspoon ground black pepper 3 tablespoons soy sauce 1 tablespoon oil 1 tablespoon cider or white vinegar * Use Scotch bonnet or Habanero chilies for the authentic taste of this dish. Combine ingredients, and process in blender or food processor. Marinate chicken in refrigerator for at least four hours before cooking. Posted to BBQ List by Jim McGrath on Feb 12, 1998 NOTES : As others have said, the wood is pimento or allspice, and has no relationship to the capsicum pimento. There is an excellent book on Jamaican jerk by Helen Willinsky, "Jerk, Barbecue from Jamaica", The Crossing Press, ISBN 0-89594-439-1, $10.95 soft cover. Above is a recipe for jerk marinade from her book. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Javanese Pork Satay Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless pork loin 2 tablespoons smooth peanut butter 1/2 cup onion -- minced 1 centiliter garlic -- minced 2 tablespoons lemon juice 2 tablespoons soy sauce 1 tablespoon brown sugar 1 dash hot pepper sauce -- (Tabasco) 1 tablespoon cooking oil Cut pork into 1/2" cubes. Blend remaining ingredients together in a blender. Marinate pork in this mixture for several hours to overnight. Thread pork on skewers and grill over hot coals for eight to 10 minutes, turning occasionally, until done. Note: If using bamboo skewers, soak skewers in water for one hour or longer to prevent burning. Source: "Best Barbeque Recipes" by Mildred Fischer Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Beef Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef -- diced in 1 inch -- cubes 1 tablespoon soy sauce 2/3 cup crushed tomatoes 5 ounces onions -- chopped 1 1/2 ounces green onions -- chopped 1 ounce banana peppers -- chopped 1 1/2 teaspoons garlic -- minced 2 1/2 teaspoons black pepper 1 teaspoon Tabasco sauce 2 teaspoons allspice 1/2 teaspoon salt 1/2 teaspoon thyme Trim fat from meat. Mix all other ingredients. Marinate meat in mixture 24 hours in fridge. Drain most of marinade. Saut‚ meat with a little of marinade until brown and cooked. [Recipe Editor, you can also thread the beef on bamboo or metal skewers and grill over medium hot coals on the grill. Serve with fluffy white rice. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Chicken - Sugar Reef Style Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons cayenne 1 1/2 teaspoons fresh ground black pepper 1 1/2 teaspoons ground sage 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of 1 scotch bonnet pepper -- finely chopped 1 cup white onions -- chopped 3 green onions -- finely chopped 4 chicken breasts -- 6-8 ounces each In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Reserve part of the marinade for basting while grilling chicken. Add the chicken breasts, cover and marinade for at least 1 hour, longer if possible. Preheat outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Source: Sugar Reef Restaurant in Manhattan. Shared By: Hanna on alt.cooking.chat Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Pork With Papaya Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 pounds pork tenderloin -- or pork loin 1 banana -- coarsely chopped 3/4 cup chutney -- (Major Grey's mango -- chutney 1/4 cup lime juice 3 tablespoons unsweetened coconut flakes 1 pound pasta -- angel hair pasta -- (dr 3/4 cup chicken broth 1/4 cup seasoned rice vinegar or 1/4 cup unseasoned plus 1 tablespoon sugar 1/4 cup cilantro -- minced 2 teaspoons sugar 2 wh papayas -- peeled, seeded and cut in 1/2 inch slices ***JERK SEASONING*** 1/4 cup cilantro -- firmly packed 3 tablespoons water 3 tablespoons fresh ginger -- minced 2 tablespoons whole black peppercorns 1 tablespoon allspice -- ground 1 tablespoon brown sugar -- (packed) 2 centiliters garlic -- minced 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon coriander -- ground 1/4 teaspoon nutmeg -- ground 1 wh habanero pepper -- fresh, seeded, -- minced (optional Prepare Jerk Seasoning Paste by combining all ingredients in a blender or food processor until a smooth paste. Rub pork with jerk paste and place in a Ziploc baggie and refrigerate 20 minutes or up to 1 day. In a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. Set aside. Prepare the grill for indirect cooking. Place drip pan between coals. Place pork in center of grill above drip pan. Cover grill, open vents and cook until meat thermometer inserted in thickest part of pork registers 155F (about 20 minutes for tenderloins). Transfer to platter and keep warm. Cook pasta until just done. Drain well and return to pan. Add broth and stir over medium heat until pasta has absorbed most of broth. Mix in vinegar, minced cilantro, remaining 3 tablespoon lime juice mixed with sugar. Cut pork across grain into 1/2" thick slices. Serve over pasta and garnish with papaya and cilantro sprigs. Offer banana- chutney relish to add to taste. Note: If using the habanero pepper, do not use your bare hands to mince or apply paste to pork. Use gloves. 6 servings Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kebab Marinovat (Marinated Lamb Kebab) Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds boneless lamb steak -- cut into 1-in cubes 3 medium onions -- quartered 1 teaspoon salt 1 teaspoon ground cumin seed 1/4 teaspoon pepper 1/4 cup cognac -- arak or dark red -- wine 1. Mix everything together and marinate for 1 to 1-1/2 hrs. This distributes flavors and tenderizes meat. 2. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill over charcoal, traditional method, for 10 minutes, or to taste: rare, medium, or well-done. Serve warm w/other Afghan foods. Source: Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Khal Bi (Korean Barbecue Meat) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds short ribs 1/2 cup shoyu 1 tablespoon sugar 1 dash black pepper 2 centiliters garlic -- finely chopped 1 tablespoon honey 1 cu ginger -- (1") finely sliced 2 st green onion -- fine chop 1 teaspoon sesame oil Slice mean 1/8 inch away from bone, leaving bone attached. Crisscross meat to break fivers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Barbecue - Bulgogi Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds lean beef tenderloin 1/2 cup light soy sauce 1/4 cup dark soy sauce 1/2 cup water 3 tablespoons finely chopped green onion 3 teaspoons crushed garlic 2 teaspoons finely minced fresh ginger 1/2 teaspoon black pepper 1 tablespoon sugar 2 tablespoons white sesame seeds -- toasted and ground 1 tablespoon sesame oil Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (Hibachi or Ghengis Kahn Cooker), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks. Posted to the BBQ List by Carey Starzinger on May 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Barbecued Beef Recipe By : Serving Size : 18 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons toasted sesame seed 1/3 cup soy sauce 2 tablespoons sake -- (or dry vermouth) 1 tablespoon molasses 1 teaspoon toasted sesame oil 1/4 teaspoon pepper 1 1/2 pounds beef sirloin steak -- boneless, in 1" cubes skewers -- 4 to 6" toasted white and black sesame seed white radish relish Based on the classic Korean entre made with beef short ribs, this easier-to-eat appetizer features beef sirloin. Blend the 2 tablespoons toasted sesame seed in a covered blender container till ground. Transfer to a small bowl; stir in soy sauce, sake, sesame oil and pepper. Place beef cubes in a heavy plastic bag; add marinade. Seal bag and turn to coat. Chill for 2-4 hours turning bag occasionally. Meanwhile soak wooden skewers in water for 30 minutes. Drain meat, reserving the marinade. Thread two meat cubes onto each skewer. Place skewers on the rack of an unheated broiler pan; broil 3-4" from the heat for 12-14 minutes or till done, turning once and brushing with reserved marinade. Arrange skewers on a serving plate. Sprinkle with toasted white and black sesame seed. Serve with White Radish Relish. Makes 18 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Barbequed Short Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds beef short ribs -- 2 1/2" long ***MARINADE*** 1 tablespoon sesame seeds 1 cup soy sauce 2 tablespoons mirin -- (sweet rice wine) -- or -- sherry 3 tablespoons sugar 2 teaspoons fresh ginger -- finely minced 4 each garlic cloves -- crushed 2 tablespoons dried red pepper -- chopped Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to marinade. Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to 20 minutes, turning and basting just before removing from the grill. Ribs are ready when brown and crispy. Source: "Mesquite Cookery" by John "Boog" Powell Posted to the BBQ List by Carey Starzinger on Aug 09, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Bul Kogi Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- crushed 1/4 cup sesame seeds toasted and crushed 1 teaspoon pepper -- red your choice of -- heat 1 teaspoon sesame oil 1 cup brown sugar 1/4 cup peanut or corn oil 1 cup finely chopped green onions 2 cups soy sauce Place meat in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let marinate at room temperature 4 hrs. BBQ over hot coals, turning once until the meat is done to your liking. Make sure you make enough, because this stuff is good for breakfast right out of the fridge too. You can also buy this marinade ready to use in most oriental markets. It's really good when you take a large leaf of lettuce, put some white rice on it, add a bit of green onion and the meat (without the bones) - then wrap it up. Posted to the BBQ List by Richard Schwaninger on Aug 13, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Grilled Beef Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 each green onions -- finely chopped 4 each garlic cloves -- crushed 5 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon sesame seeds 1/4 cup sugar 2 tablespoons sherry or mirin -- (rice wine) 1/8 teaspoon black pepper Slice the steak diagonally against the grain into very thin strips. Score each piece lightly. (This prevents meat from curling as it is grilling). Combine remaining ingredients in bowl, mix well, then add meat. Allow to marinate for several hours or overnight. To prevent overcooking, grill meat just until it turns color, then remove from heat. Remember, all meat continue to cook even when taken off heat. Serve with rice. Posted to the BBQ List by Carey Starzinger on Jul 11, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Style Grilled Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sesame seeds 1/4 cup corn oil 1/4 cup soy sauce 1/4 cup dark corn syrup -- (Karo) 1 each small onion -- sliced 1 each clove garlic -- crushed 1/4 teaspoon pepper 1/4 teaspoon ginger -- ground 1 each broiler-fryer chicken -- (cut into pieces) In a shallow baking dish stir together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours. Grill over low coals, turning and basting frequently, about 50 minutes. Source: Best Barbecue Recipes by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Jul 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon-Rosemary Chicken Halves Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PASTE*** 1/4 cup packed fresh rosemary sprigs 1/3 cup olive oil 1 lemon -- zest and juice of 1 1/2 tablespoons chopped onion 2 garlic cloves 1 1/2 teaspoons coarse salt 2 wh chickens -- halved OR 6-pounds chicken 1 lemon -- cut in wedges fresh rosemary sprigs lemon slices At least 3 hours and up to the night before you plan to grill chicken, prepare paste. Puree rosemary with oil in blender, preferably, or a food processor. Let rosemary steep in the oil for 5 to 10 minutes. Strain mixture to remove tough little leaves. Return oil to blender, add remaining ingredients, and puree. The paste will be somewhat soupy. Coat each chicken half thoroughly with paste, rubbing inside and out and working as far as possible under the skin without tearing the skin. Place chicken in a plastic bag and refrigerate. Fire up grill, bringing the temperature to medium (4 to 5 seconds with the hand test). Remove chicken from refrigerator and let sit covered at room temperature for about 30 minutes. Drain chicken and blot any excess moisture from surface. Transfer chicken halves to grill and arrange them skin-side up. Grill uncovered over medium heat for about 20 minutes, without turning, then cook an additional 30 to 40 minutes, turning every 5 to 10 minutes, ending with chicken skin side down for a final crisping. You want chicken skin to face the grill enough to render its fat and brown, but not burn. Watch for flare-ups, shifting halves away from flame if necessary. Squeeze lemon wedges over chicken's cavity about halfway through cooking. If grilling covered, cook chicken starting skin-side up over medium heat for about 15 minutes, without turning, then cook an additional 25 to 30 minutes, turning three times and squeezing lemon wedges over chicken's cavity about halfway through cooking. Arrange chicken on a platter. Garnish with rosemary and lemon slices, if you wish, and serve immediately. Serves 4. Notes: REF: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lime-Cumin-Jalapeno Grilled Chicken Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large chicken breasts -- skinless, boneless ***Marinade*** 3 tablespoons lime juice -- fresh squeezed is -- best 1/2 cup canola oil 1 teaspoon cumin -- ground 1 jalapeno chile 1 bay leaf -- fresh is best 2 sage leaves -- fresh is best 1/4 teaspoon salt 1/8 teaspoon black pepper -- freshly ground Place all marinade ingredients in blender jar and blend to uniform mixture. Make diagonal slits with sharp knife about 1/8" deep and 1/2" apart on both sides of each breast. Place chicken breasts in non-metallic dish and cover with marinade. Cover dish with plastic wrap and place in refrigerator. Let breasts marinate for 2 hours, turning every 1/2 hour. Prepare grill and let coals get covered with light gray ash. Just before putting chicken breasts on grill, add some dry hickory chips to the coals. Grill until inside of breasts are just done, check with fork or remove when internal temperature is 160F. Do not overcook. Remove breasts from grill and let stand for 5 minutes before serving. Serving suggestion: with Spanish rice and fresh green beans. Alternate serving suggestion: Julienne breasts and add to a fancy lettuce and spinach salad. Use a spicy Italian dressing with seasoned croutons. Posted to the BBQ List by Bill Wight on Sep 9, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mardi Gras Grilled Cajun Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 cup lemon juice 1/4 cup vegetable oil 4 each skinless boneless chicken breast ha Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered. Drain chicken from marinade and sprinkle both sides with remaining seasoning mix. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Makes 4 servings. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Hickory-Smoked Chuck Roast Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef chuck roast -- 1 1/2" thick 5 each cloves -- garlic 1/4 cup cooking oil 1/4 cup wine vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon dried basil -- crushed 1/4 teaspoon pepper 1 dash hot pepper sauce Stud roast with garlic by inserting tip of knife in meat and pushing cloves into meat as you remove knife. Make sure garlic closes are evenly spaced. In bow, mix oil, vinegar, Worcestershire, salt, basil, pepper, and hot pepper sauce. Place meat in plastic bag. Set in shallow baking dish. Pour marinade over meat; close bag. Marinate 6-8 hours or overnight in refrigerator; turn roast occasionally. About an hour before cooking soak hickory chips in enough water to cover; drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add hickory chips to coals. Place roast over drip pan on grill. Cover. Grill 25 minutes per side. Brush occasionally with marinade and add additional chips. Turn roast; grill 25 minutes per side, brushing with marinade until done. Season to taste; remove garlic and serve. By "Carey W. Starzinger" on Jul 06, 1997. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinated Pork Tenderloin Birds Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 tablespoon lemon juice 1/2 each garlic -- clove, crushed 1 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon ginger -- powdered 1 cup chicken broth 1/4 cup soy sauce 1/4 cup honey 2 tablespoons wine 2 tablespoons onions -- chopped finely ***PORK TENDERLOIN BIRDS*** 6 each pork tenderloins 1/2 teaspoon salt 1 dash pepper -- to taste 1 each egg -- slightly beaten 2 cups bread crumbs 1 teaspoon sage 2 tablespoons onions -- chopped finely 2 tablespoons butter 3/4 cup boiling water Combine marinade ingredients and marinate meat overnight in the refrigerator. Remove from mixture and drain, reserving marinade. Split (or pound) tenderloins until 1/3" thick. Add salt, pepper, sage and onion to bread crumbs. Mix lightly with fork. Add butter to boiling water, and mix with bread crumb mixture just until moistened (not wet or soggy). Add egg to stuffing mixture. Spread split (or pounded) pieces with stuffing and tie with strings to form six rolled meat and stuffing birds. Cook over medium coals for one to one and one-half hours, turning frequently. Baste often with remaining marinade. Source: Steven R. Sutter, Bluffton, Ohio Posted to the BBQ List by Carey Starzinger on Apr 19, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marius Johnston's Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken ***BASTING SAUCE*** 2 st butter 1/4 cup lemon juice 2 teaspoons celery salt 2 teaspoons garlic powder 2 teaspoons white pepper 2 teaspoons paprika 2 teaspoons onion powder Grill over indirect heat (coals on opposite side of grill). Basted every 45 min or so. Source: This from the "All-American Barbecue Book" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mesquite-Grilled Chicken With Citrus Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 2 garlic cloves -- crushed 2 tablespoons coriander -- fresh, minced 1 tablespoon thyme leaves -- fresh 2 scallions -- chopped 4 chicken breasts * 2 shallots -- minced 1 teaspoon ginger -- fresh, minced 2 tablespoons unsalted butter 2 lemons ** 2 limes ** 2 oranges ** 2 cups chicken broth 1 teaspoon cornstarch 1 teaspoon water 1/4 cup +2tb Grand Marnier white pepper to taste * skinless, boneless, about 1/2 lb. each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice. In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup-like consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges. Posted to the BBQ List by Carey Starzinger on May 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Michael's Cantonese Pork Bbq Spareribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- pork ribs 4 teaspoons minced garlic 3 tablespoons sugar 5 tablespoons Koon Chun Thick Soy Sauce 1/3 cup Koon Chun Hoisin Sauce 1/2 cup Shaohsing Chinese Wine 2 tablespoons Koon Chun ground bean sauce ***GLAZE*** 2 tablespoons honey 2 teaspoons sesame seed oil 3 tablespoons thin soy sauce I take all the marinade ingredients and put into a bowl. I heat it up slightly so all the ingredients combine. I add a little cornstarch and water to thicken it up a little. I find it sticks to the ribs better this way. I put the ribs and marinade in a pan big enough to contain full racks. Being as dedicated as I am, I cover and refrigerate for a week. I also remove and switch around the ribs twice a day so all the ribs are well marinated. I don't like using a plastic bag here since the marinating drying slightly on the ribs works better. I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about 200 to 225F. I also brush the marinade several times while cooking. After ribs are done, I brush the with the glaze. I scale up the ratios here as well. I am more generous with the honey and less with the sesame seed oil. I use just enough to give a hint of the oil flavor. I sprinkle ribs with sesame seeds just before serving. I usually serve with a good quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese stir fried Brussel sprouts of Szechwan green beans. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Molasses Barbecued Ribs Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SOAKING MIXTURE*** 2 cups Water 1 cup White vinegar 2 tablespoons Salt ***SAUCE*** 2 tablespoons Vegetable oil 1 cup Chopped onions 3/4 cup Chopped green pepper 3/4 cup Minced celery -- including celery -- leaves 1 tablespoon Chopped garlic 2 cups Chopped drained canned tomatoes 1/3 cup Red wine vinegar 1/4 cup Unsulfered molasses 2 Lemon wedges -- (each 1/8 of the -- whole lemon) 1/2 teaspoon Ground cloves 1/2 teaspoon Ground allspice 2 tablespoons Tomato paste 1 tablespoon Dry mustard 1 teaspoon Salt Combine the soaking mixture ingredients and soak the ribs for 2 to 4 hours. Heat the oil in a heavy 10 inch skillet, and over low heat saute' the onions, green pepper, celery and garlic. Cook until the vegetables are soft, about 10 minutes. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for 30 minutes. The sauce should be thick. Discard the lemon wedges and put the sauce quickly through a food processor fitted with the steel blade. Don't puree the sauce; it should retain a good deal of texture. The blender will homogenize it too much. A good alternative to a food processor is a food mill. Grill the ribs, basting and turning every 15-20 minutes. Serve the remaining sauce, heated, with the ribs. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #684 by L979@aol.com on Jul 21, 1997 Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Monkey Meat Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See directions >>I am new to the group and have a request. I remember from back near "the dawn of time" the early 1970s when I was in the US Navy and stationed in the Philippine Islands. There was a substance that was somewhat disparagingly referred to as "monkey meat" that was sold along the street out side the bars. I know it was usually a pork BBQ. I have tried to get the exact flavor but have not quite made it yet. If anyone has a recipe I would certainly appreciate a response. If my memory is not failing I remember it was biased on soy sauce, lemon juice and MSG. Cooked on a wooden skewer over a charcoal grill.<< As luck would have it, my mother-in-law is from the Philippines, and happens to be visiting right now. According to her, the pork is sliced, and then marinated in 7-up. That's right, 7-up. She says that if you want, you can add a little garlic and/or onion to the marinade. The pork is then skewered and grilled, basting with soy sauce while cooking. The MSG is an ingredient that I'd add, but may not be for everyone. It sounds bizarre, but the 7-up would give a citrusy taste like the lemon juice you mentioned. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mu Yang Takrai (Bbq Pork W/Lemon Grass) Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Pork cut into bite sized pieces ***FOR THE MARINADE*** 10 tablespoons Palm sugar 10 tablespoons Nam pla -- (fish sauce) 10 tablespoons Dark soy sauce 10 tablespoons Takrai -- (lemon grass), -- sliced very thinly 5 tablespoons Whiskey 5 tablespoons Hom daeng -- (shallots), sliced -- very thinly 5 tablespoons Kratiem -- (garlic), minced 5 tablespoons Coconut milk 3 tablespoons Sesame oil 1 tablespoon Prikthai -- (black pepper), -- freshly ground From: "Colonel I. F. K. Philpott" Date: Wed, 03 Jul 1996 10:53:01 -0700 As part of my series of recipes for the short short summer in temperate latitudes, here is yet another Thai barbeque recipe. This is essentially a hawker food: meat (usually pork) is threaded on skewers or satay sticks and cooked over a charcoal braziere, and then served along with a dipping sauce in a small plastic bag. It makes an easy recipe for a summer afternoon's barbeque. Alternatively you can make it with pork chops or even with spareribs or chicken pieces... it even makes a barbeque sauce for hamburgers and hot dogs... Method: Mix the marinade ingredients, except the coconut milk and in a saucepan or wok, simmer until reduced to about half the original volume. Allow to cool, and add the coconut milk, stirring until combined. Marinade the meat for 1-3 hours in a cool place, then drain well, and thread onto skewers. Barbeque the meat until cooked. Heat the marinade until simmering, stirring for 1-2 minutes (to cook any blood that has dripped from the marinading meat, and hence sterilize it), and serve as a dipping sauce for the meat. CHILE-HEADS DIGEST V3 #032 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #076501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Murgh Kebab (Chicken Kebab) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh breasts of chicken -- cut into 1-in cubes 1 medium onion -- sliced thick 1 tablespoon cognac or arak 1/2 teaspoon pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 1 teaspoon salt Kebabs of all types, sizes, and shapes are standard in Afghan cooking for both Jews and Muslims. They are easily assembled and probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, and turning them every now and then. They then wrapped a piece of Afghan bread around skewer and pulled off crisp brown meat. 1. Mix everything together and marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight. 2. Put 4 or 5 cubes of chicken, without onion, on each metal skewer and broil over charcoal for 10 or 15 minutes. 3. Serve hot with Afghan bread, salad, and pickles. NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways and had a great reputation for its health-giving properties. It is reputed to cleanse the blood, and a little turmeric in ones morning milk would a provide day of good health. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mustard Glazed Ham Steaks Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each boneless ham steaks 5 tablespoons brown sugar 1 tablespoon dry mustard 1 teaspoon onion salt 2 teaspoons soy sauce 2 teaspoons lemon juice 1 cup unsweetened pineapple juice 1 can pineapple slices -- (8 oz) Combine brown sugar, dry mustard, onion salt, soy sauce and lemon juice, mixing well. Simmer sauce five minutes, stirring occasionally. Place ham steaks on grill three to four inches above medium coals. Cook 30 minutes, turning steaks every five minutes and brushing with sauce. Serve steaks with a sauce. Garnish with heated pineapple slices, if desired. Source: "Best Barbeque Recipes" by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Aug 02, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * New Mexico Bbq Beef Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup red chili sauce 1 cup dry red wine 2 tablespoons olive oil 1 each clove garlic -- large, minced 1 each onion -- diced 1/2 teaspoon salt 1/4 teaspoon pepper -- fresh ground 4 pounds beef short ribs Combine all ingredients except ribs. Let sit for 15 minutes. Marinate ribs in sauce thoroughly. Sear 5 minutes on each side. Cove grill with heavy foil, add ribs and spoon sauce over. Cook for 5 minutes, turn and spoon more sauce. Keep turning and saucing every 15 - 30 minutes until done. Posted to the BBQ List by Carey Starzinger on Apr 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Non-Carcinogen Grilling Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brown sugar 3 centiliters crushed garlic 1 1/2 teaspoons salt 3 tablespoons mustard 1/4 cup cider vinegar 3 tablespoons lemon juice 6 tablespoons olive oil I read an article in the Boston Herald (daily newspaper) about a newly discovered marinade recipe that greatly diminishes the cancer-causing compounds on grilled food. It's the combination of these ingredients that make it work, so you can adjust them a bit to taste--just don't leave any out. The laboratory report was in a magazine called New Choices. The lab is Lawrence Livermore National Laboratory. Posted to the BBQ List on June 3, 1998 by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * North Carolina Pork Shoulder (Weber Grill Method) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** While this is a process that doesn't require much work, it does take a good deal of time, so if you want to serve dinner at 6:00 P.M., you'll need to get started by 9:00 in the morning. You'll either need a six- to seven pound fresh shoulder picnic or Boston Butt (the two halves cut from the twelve- to fifteen-pound whole shoulder, which is what's barbecued by restaurants); a covered, kettle type grill; ten pounds of high quality hardwood charcoal (I prefer Kingsford); a bag of hickory wood chunks (not chips); a second grill or other container for lighting additional coals; a small shovel or scoop; and a pair of heavy-duty rubber gloves. Begin by generously salting the exposed meat side of the picnic or Boston Butt and leave it out at room temperature for thirty minutes or so while you're getting the charcoal fire ready. Light five pounds of charcoal in the bottom of the grill and wait until the briquettes are entirely covered with gray ash. When the coals are ready, leave six or seven briquettes in a ten-inch circle at the center of the grill and push the remaining briquettes into two even piles on opposite sides of the grill. Gently place two hickory chunks on top of each pile, being careful not to collapse the mound of briquettes. When the chunks begin to smoke, put the wire cooking grate in place and set the shoulder on it, directly over the circle of coals in the center. Place the meat side down so that the fat can drip all the way down through the meat and onto the coals (this keeps the meat from drying out). Place the cover on the grill, leaving the ventilation holes completely open. (Note: When working with a charcoal fire this small, I've found that hickory wood chips don't work very well. If you soak them in water for thirty minutes, as the manufacturer recommends, they often kill the coals when they are placed on the fire, whereas if you put them atop the briquettes without soaking, they tend to catch fire, causing excessive darkening and drying of the meat. The larger chunks, on the other hand, are slow to burst into flame and usually provide a good thirty minutes of smoke before they need replacing. You won't need to soak them, since they'll seldom burst flame up as long as the cover is on the grill.) As soon as you have the meat on the fire, you'll need to light another pile of around twelve briquettes in your secondary grill or fire bucket so that they'll be ready to add to the grill in approximately thirty minutes. When the briquettes are completely covered with gray ash, transfer them to the grill, gently adding six briquettes to each pile. Some kettle grills, such as the Weber brand, have an opening at each side of the wire cooking grate that allows you to add additional coals or wood chunks without removing the grate. Lay two more hickory chunks atop the fresh coals on each side, replacing the grill's lid as quickly as possible. One of my favorite outdoor-cooking implements is a folding, army-surplus shovel or entrenching tool, which is ideal for transferring the lighted coals from one grill to the other. Actually, any small shovel or scoop will serve; a pair of barbecue tongs will also do the trick nicely, although tongs take a little longer since you can move only one briquette at a time. Continue adding six fully lit briquettes and two hickory chunks to each side of the grill every thirty minutes or so. You won't need to add any more briquettes to the center, directly under the meat-the meat will become deeply browned without any additional coals in the center. In between the addition of fresh coals, try to resist the temptation to lift the lid to inspect the meat-this causes significant heat loss and slows down the cooking process. Around 3:30 or 4:00 in the afternoon-or after about six hours on the grill-turn the picnic or Boston Butt so that the meat side is facing up. At this point, you can reduce the number of coals to four or five on each side if it looks as though the meat is browning too quickly, but it's important to keep adding coals and wood chunks on a regular basis so that the temperature in the kettle grill doesn't get too low. After another couple of hours of cooking with the skin side down, both the exposed meat and the skin of the shoulder should be a deep reddish brown. Put on your rubber gloves and give the meat a good squeeze with both hands; it should be done enough for you to feel the meat "give" beneath your fingers. Wearing the rubber gloves, transfer the shoulder from the grill to a pan or a cutting board. The skin covering one entire side of the shoulder should easily lift off in one piece with just a gentle tug. Set the skin aside and use a sharp knife to scrape or cut away any fat which may be clinging to the meat. The remaining lean meat should be tender enough for you to easily tear it off the bone in chunks by hand, although it's all right if you need to use knife to finish the job. Arrange the chunks of meat into a pile on the cutting board and chop the cooked pork to the consistency you like with a heavy cleaver. (You may prefer to either slice the meat or continue pulling it into smaller pieces with your fingers.) The meat should be liberally splashed with a sauce of your choice- a tart, vinegar-tomato, Lexington-style sauce would be appropriate-and served either on a plate accompanied by coleslaw or on a warm, soft bun topped with slaw. NOTES : From the book "North Carolina Barbecue--Flavored By Time", Bob Garner, ISBN 0-89587-152-1 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Oil And Vinegar Grilled Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh cut-up chicken 1/4 cup olive oil 1/4 cup wine vinegar 2 teaspoons sugar 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon tarragon 1/4 teaspoon rosemary 1 centiliter garlic -- minced 1/2 teaspoon freshly ground black pepper Mix in a pt. jar and shake vigorously. Pour into shallow dish. (I use a Ziploc bag) Place chicken pieces. in marinade and turn to coat. Cover and marinate overnight. Grill skin side up about 8" from heat. Turn every 10 minutes for an hour or until fork tender. NOTES : Here is a great recipe for grilled chicken. I guess you could also put it on whole chickens and smoke them. I use this a lot. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old Buffalo Breath Chili (1985) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds chuck roast 8 centiliters garlic -- crushed 1/4 cup olive oil 2 tablespoons Mexican oregano 1 tablespoon cumin seeds -- toasted and ground 1 lime -- juice of 2 tablespoons mild chile 2 tablespoons hot chile beef broth masa harina small whole dried piquin chilies salt -- to taste This writer's own. On the Texas range, firewood meant mesquite. Not only did the trail cook use it for his own pit cooking, but the ranch cook used it to fire his wood stove. Until it was replaced with gas and electric, mesquite-flavored grilling dominated rural Texas cooking with its distinctive sweet savor. The meat of this chili is seared over charcoal where mesquite chips have been set to flame (the taste of mesquite charcoal is indistinguishable from that of any other hardwood charcoal), which gives the resulting chili a haunting hint of smoke -- and without tasting a bit like barbecue, since there is no onion or tomato in it, none at all. For the fire: mesquite wood chips and hardwood charcoal. For the Rub: 2 or 3 cloves of garlic and chili powder. The chuck roast should be as lean as possible and cut at least three inches thick. Two or three hours before you plan to make the chili, rub the meat all over with a mash of crushed garlic and salt then sprinkle it with chili powder to coat it lightly. Loosely cover it with plastic and set it aside. Fire up enough hardwood charcoal to sear the meat in an outdoor grill, preferably one with a cover. At the same time, soak a few handfuls of the mesquite chips in the water. When the coals are covered with gray ash, spread them out evenly, and scatter the soaked mesquite chips over them. Then immediately set the meat on a grill over the smoke, about an inch from the coals. Cover the grill and adjust the dampers to maintain a slow, steady heat. Let meat sear for about 12 minutes (this is meant to flavor, not to cook the meat) and turn over to sear the other side for the same amount of time. Remove it from the heat, saving any juices on its surface, and transfer to the refrigerator. Let it cool thoroughly, about one hour. After the meat has cooled, trim away any surface fat or cartilage. With a sharp knife, cube the meat into the smallest pieces you have patience for, saving all juices. Heat the olive oil in a large, heavy pot over moderate heat. Stir in the garlic and saut‚ until it turns translucent. Stir in the meat and all reserved meat juices, adding just enough beef broth to cover, or about one cup. Pour in the lime juice and sprinkle in the rest of the seasonings, stirring and tasting as you go. Crumble in a few piquins or other fiery chilies to bring the heat up to taste. However, do not try to adjust the seasoning to perfection right now; it's easy to ruin a chili by correcting the flavors too soon -- the long cooking will smooth and sweeten it. Lower the heat to as low as possible. If the pot is left to boil, the meat will toughen. Every half hour or so after the first hour, taste for seasoning, adjusting and thickening with the masa harina a teaspoonful at a time. The chili should be about ready to eat in three hours, although it will benefit from a night's aging in the refrigerator. Serve it simmering in large, heavy bowls with an ample supply of soda crackers and a side of beans, but not much else except, maybe, hot, black coffee or quart-sized glasses of iced tea or a few frosty bottles of your favorite beer. And, after a good long while, push things aside, lean back in your chair, and start arguing. From the article "Just Another Bowl of Texas Red" by John Thorne in the September/October 1990 issue of Chile Pepper Magazine. -------------- Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pecan Smoked Tenderloins Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound pork tenderloin 1/2 cup soy sauce 2 centiliters garlic -- minced 1 tablespoon ginger -- fresh, grated OR 1 teaspoon dry ginger 1 tablespoon sesame oil 1/4 cup honey 2 tablespoons brown sugar Combine all ingredients in a shaker and shake like the dickens. I like to use whole fresh ginger sliced into pieces 1/8-1/4 inch thick. That way I can remove them before grilling. I am not a big ginger fan, thus my slicing idea. I really think ginger can over power milder woods too. However, if you like ginger then go for the grated ginger. Marinate for at least 2 hrs. or longer. I like overnight. Start your fire and put on your smokin' wood, I like pecan for this but use what you prefer. Any flavor should be fine. Sear over direct heat for about 5-8 min. On a gas grill reduce the heat to medium and move to *indirect* heat for about 35-40 min. (That simply means to leave one side's burner ON and put the meat on the other, OFF, side.) For charcoal grills, still do indirectly, but just go with the flow. If you're using a kettle type cooker and have the coals piled up high, watch your meat thermometer. Actually, watch your thermometer whatever you do. Exact times are not really needed if you use a thermometer. The digital probe thermometer is made for this kind of recipe. Set the temp watch for 155F and go about your business. Tenderloins go from perfect to dry rather quickly. They are easy if you just watch the internal temperature closely. Cook them to an internal temperature of 155F then transfer the loins to foil for 10 min. The tenderloins will complete their cooking to 160deg. in the foil. The internal temp. of 160F is perfect to produce moist tender tenderloins. Great tasting. Be careful not to spill the juices that will pool in the foil. Pour this juice over the loins in your serving plate. Preparation Time: 10 minutes Cooking Time: 30 minutes or so Posted to the BBQ List by Carey Starzinger on Aug 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peppered Rib Eye Steaks Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 beef rib eye steaks -- 1 1/2 inches thick 1 tablespoon olive oil 1 tablespoon garlic powder 1 tablespoon paprika 2 teaspoons thyme -- dried ground 2 teaspoons oregano -- dried ground 1 1/2 teaspoons pepper 1 teaspoon salt 1 teaspoon lemon pepper 1 teaspoon red pepper -- ground orange slices -- optional parsley sprigs -- optional Brush steaks lightly with olive oil. In a small bowl, combine all seasonings. Sprinkle seasoning over steaks and press in both sides. cover and chill for 1 hour. Grill steaks, turning once, over medium-hot coals 14-18 minutes for rare; 18-22 minutes for medium; 24-38 minutes for well done. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley if desired. Posted to the BBQ List by Carey Starzinger on Apr 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peruvian Grilled Chicken Thighs Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chicken thighs 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 2 cups rice -- cooked according to -- pkg. dire 1 ripe avocado -- peeled, sliced 4 tablespoons sour cream Tomato-Cilantro Sauce: recipe follo In small bowl, mix together coriander, cayenne and salt; rub thighs with mixture. On prepared grill, place chicken and cook, turning, about 12 minutes or until internal temperature of 160F. is reached when tested with a thermometer. Spoon rice onto 4 individual plates, top with Tomato-Cilantro Sauce and arrange chicken on top. Garnish with avocado slices and dollops of sour cream. Makes 4 servings. Tomato-Cilantro Sauce: In blender or food processor, place 2 coarsely chopped ripe tomatoes, 1 coarsely chopped red onion, 1 coarsely chopped clove garlic, 1 jar (7 oz.) roasted red peppers (drained), 1/4 cup cilantro leaves, 1/4 teaspoon salt and 1/8 teaspoon pepper; process until smooth. Source: http://eatchicken.com Bon Appetit Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pork Tenderloin Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shallots chopped finely 1/2 cup medium-dry sherry 1/4 cup olive oil salt and pepper to taste I dunno if yer socks'll be knocked off, but gather the crowd to see you flip head over heels about this simple pork tenderloin marinade. Let marinate in an air-tight plastic bag, at room temperature, for 2 hours. Grill. Posted to the BBQ List in Nov. 1998 by Jeff Lipsitt Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rancherus Barbecued Tri-Tip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh beef tri-tips -- about 2 lbs. each salt and pepper to taste ***CUMINUNLIME MARINADE*** 1 1/4 cups beef broth 2/3 cup lime juice 1/2 cup olive oil 1/4 cup ground cumin 3 tablespoons ground coriander 5 centiliters garlic -- minced ***JALAPENO MARINADE*** 1 1/2 cups white wine 8 ounces diced jalapeno chilies 3 tablespoons dried oregano leaves 1/3 cup olive oil In Santa Maria along the Central Coast of California, a tradition was started of barbecuing a marinated beef tri-tip and serving it with pinto beans, sourdough bread and salsa. The two marinades featured here offer two distinctively different flavors. Either is easy to prepare and is an excellent complement to the robust flavor of the beef tri-tip. Remove all fat and connective tissue from the tri-tips. Prepare marinade of choice. Place tri-tips in non-reactive baking dish, such as glass or enamel; pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings. CuminUnLime Marinade: Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Jalapeno Marinade: Place 1/2 cup wine, chilies, oregano and 2 tbsp. oil in blender or food processor fitted with the metal blade. Process until finely minced. Stir in remaining oil and wine. Makes about 2 1/4 cups. Posted to BBQ List by Lloyd on Dec 22, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Redhead's Redhot Jamaican Jerk Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon allspice 1 tablespoon thyme 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon sugar 1 1/2 teaspoons cayenne 1 1/2 teaspoons black pepper 1 1/2 teaspoons sage 1 teaspoon ginger 3/4 teaspoon nutmeg 3/4 teaspoon cinnamon ***WET INGREDIENTS*** 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of ****** 2 habanero peppers -- minced 3 green onions -- minced 1 cup yellow onion -- finely chopped garlic -- minced chicken or pork Mix dry ingredients. Add liquid ingredients, mix with whisk. Add peppers, onions, and minced garlic. Reserve enough marinade for basting on the grill. Wash and stab chicken pieces with a fork (pork can be used as well). Marinate chicken for 1 hour at room temperature, or a few hours to overnight in the fridge. Pork marinates very fast, and it will be HOT if you marinate overnight. Ingredients can be modified depending on how hot you like it--if you like it HOT (with a capital H-O-T), use more habaneros, lots of Melinda's hot sauce, and marinate overnight. If you want to tone it down a bit, use milder peppers (serrano or jalapeno) and reduce marinating time. Grill chicken (or pork), basting with reserved marinade, or bake at 400F. (40 minutes or more for chicken, 30 minutes for thin cuts of pork). The reserved marinade is also great brushed on red/yellow bell peppers which you grill along with the chicken. Grab a cold beer, and enjoy! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red's South Texas Fajitas Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 jalapeno peppers -- pierced 3 tablespoons chili powder 1 teaspoon cayenne pepper 1 8 oz bottle herb and garlic oil-bas -- salad dressing 1 can beer 1 1/2 teaspoons garlic powder 4 small Mexican limes -- juiced 2 teaspoons cumin powder 1 large onion -- minced 2 tablespoons cilantro -- minced 1 tablespoon Worcestershire sauce 1 bay leaf 3 pounds skirt steak About twelve to fifteen years ago, fajitas were "discovered." since then, an awful lot of good meat has been wrecked, and skirt steak--once a "grinder" item--has risen sharply in price. Because skirt doesn't come from a "tender quadrant" of the carcass, some care is needed to turn it into good food. First, it needs to be marinated to tenderize and flavor it. Mix all the ingredients together, except the meat, to make a marinade. Pour over the skirt steak, in a non-reactive container (not metal), cover, and stir occasionally for six to eight hours. Fajitas can be cooked in several ways. If you have the space, smoke the fajitas for 30 minutes with pure mesquite smoke, and then cook for 4-7 minutes per side over direct heat--mesquite coals being the heat of choice. Baste with the marinade throughout the cooking process. If you need to cook completely over direct heat, then use a fairly slow fire, about like you should use when grilling chicken, and cook, covered if possible, for about 10 - 15 minutes per side, basting with the marinade. Figure about a half pound of meat and 3 to 4 tortillas per person. When slicing fajitas, you'll notice that the grain of the skirt steak all runs the same way. If you'll slice the skirt at a forty-five degree angle to the grain, and hold your knife on a forty-five degree angle as well, you'll find that the fajitas are much more tender! Serve the fajitas with flour tortillas, pico de gallo salsa, guacamole, and cold beer. You'll notice that I didn't say anything about chicken fajitas--that's a contradiction in terms. Posted to the BBQ List by Carey Starzinger on Jul 29, 1996. NOTES : Red Caldwell is a freelance cook and food writer based in San Marcos, Texas. He is a fifteen-year veteran of competitive cooking--chili cookoffs, barbecue, and mountain oysters. His cookbook, Pit, Pot, and Skillet, has just been released by Corona Publishing of San Antonio, Texas. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rib Eye Express Barbequed Hamburgers Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BASIC HAMBURGER MIX*** 1 pound hamburger 1/2 teaspoon salt 1 tablespoon instant minced onions 1/8 teaspoon garlic Powder ***SAVORY BURGERS*** 1/4 teaspoon savory ***RED HOT BURGERS*** 1 teaspoon crushed hot red pepper ***ORIENTAL BURGERS*** 1/4 teaspoon ginger 1 teaspoon lemon zest 1 teaspoon soy sauce ***SESAME BURGERS*** 1/4 cup toasted sesame seeds ***HOT-N-TANGY BURGERS*** 1 teaspoon season all -- seasoned salt 1 teaspoon barbeque spice ***DILL BURGERS*** 1/2 teaspoon crushed dill seed 1/4 cup chopped olives OR Sweet Pickles ***HERB BURGERS*** 1/4 teaspoon marjoram 1/8 teaspoon thyme 1/4 teaspoon celery salt 1 teaspoon parsley flakes ***CHILI-CHEESE BURGERS*** 1 cup grated cheese 1/4 cup milk 1/2 teaspoon chili powder ***SPICE BURGERS*** 1/2 teaspoon dry mustard 1/4 teaspoon nutmeg -- ground The Basic Burger Mix will yield 4 burgers. Add the following herbs and spices to the Basic Burger Mix to create variations on the basic burgers. Place into smoker/cooker (I use a water cooker) with the water pan filled with cold water or ice. Allow the smoker to obtain cooking temperature, 180-250F. Smoke/cook approximately 1 hour per side.(Total cooking time is approximately 2-2 1/2 hours.) Slop with favorite BBQ sauce during the last 1/2 hour of cooking. We make up a weeks supply of these at a time. They are absolutely delicious. Posted to the BBQ List by Carey Starzinger on Aug 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Rib 'n' Beer Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart beer -- (your favorite -- brand) 2 cups brown sugar 1 cup cider vinegar 1 tablespoon chili powder 1 teaspoon cumin -- ground 1 teaspoon dry mustard 2 teaspoons hot red pepper flakes Combine beer, sugar, vinegar, spices in a large pan. Bring to a boil, remove from heat, and cool. Place ribs in a large shallow roasting pan (not aluminum). Pour marinade over ribs. Turn ribs several times while they marinate about 24 hours in refrigerator. Drain ribs, reserving marinade. Arrange ribs on grill or rib rack and smokecook at 240-250F for 4-5 hours, until meat is tender, basting with marinade every 60 minutes. This marinade goes well with any meat that is going to be smoked or grilled. Posted to the BBQ List by Carey Starzinger on Jul 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Fe Beef Kabobs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds boneless beef -- top round, trimmed -- cut into 1 1/2" -- cube 2 tablespoons olive oil 2 tablespoons lime juice 1 tablespoon chile powder 1 teaspoon cumin -- ground 2 each cloves garlic -- minced Prepare a hot charcoal fire. In a large bowl, combine beef cubes with remaining ingredients, tossing to coat evenly. Thread meat on skewers and grill, turning several times, four to six inches above ashed coals until meat is browned outside and tender, pink and juicy inside, about 10 minutes. Note: If you are using bamboo skewers, soak the skewers in water for one hour or longer to prevent burning. Source: Best Barbeque Recipes by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Jul 24, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Santa Maria Barbecued Tri-Tip Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Beef tri-tip ***SANTA MARIA MARINADE*** 2 pounds Salt 1 pound Black pepper 1/2 pound Paprika 1/2 pound Garlic powder 1/2 pound Onion powder I happened to be talking to my son-in-law who is a chef in Santa Maria this afternoon and he gave me the following recipe. You can cut it down but he says that it keeps well and you do use a lot of it. It is a dry marinade. Remove all of the fat from the tri-tip. Pack on lots of the dried marinade and let it sit overnight in the marinade in the refirgerator. When ready to barbeque rinse off the tri-tip and pat dry with paper towels. Cook over oak or use wood chips (he prefers oak) of your choice. PLGOLD@IX.NETCOM.COM (PAT GOLD) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #098501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Seasoning And Sauce For Barbequed Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRY SEASONING RUB*** 3 tablespoons salt 3 tablespoons sugar 1 1/4 tablespoons black pepper 1 1/2 teaspoons paprika 1 1/2 teaspoons dry lemon powder (unsweetened Kool-Aid) ***BASTING SAUCE*** 1/2 teaspoon salt 1 teaspoon dry mustard 1 each clove garlic -- crushed 1/2 each small bay leaf 1/2 teaspoon chili powder 1/2 teaspoon paprika 3/4 teaspoon hot pepper sauce 1/2 cup Worcestershire sauce 1/4 cup cider vinegar 2 cups beef stock or canned beef bouillon 1/4 cup vegetable oil Dry Seasoning (Rub): : Mix together all dry seasoning ingredients and sprinkle ribs on both sides with mixture. Basting Sauce: : Combine all ingredients. Grill ribs slowly, basting often with sauc