Grilled Fish Sauce

Try this when grilling fish.
2 tbsp Butter
1/4 cup Lemon juice
2 crushed Garlic clove
1 tsp grated Ginger
1 tsp Lea & Perrins Worcestershire sauce
Tabasco sauce to taste

Combine ingredients and heat in the microwave for about 1 1/2 minutes until the butter is melted.

Grill fish, turning until cooked.
Baste with sauce every time you turn it.

Steve's Baked Beans

1 pound ground beef
2 small onions, finely chopped
1/2 green bell pepper, finely chopped
1/4 cup celery, finely chopped
1/2 cup ketchup
2 Tbsp. brown sugar
1 (15 oz.) can kidney beans, washed & drained
2 Tbsp. Worcestershire sauce
2 (15 oz.) cans Campbell's pork & beans
2 strips bacon
Salt & pepper to taste

Brown beef in a skillet, add onions, bell pepper, celery, salt & pepper. Add 1/2 cup ketchup (or more), Worcestershire sauce, brown sugar, kidney beans, and pork & beans. Mix thoroughly and put in a bean pot, put 2 strips of bacon on top.

Brown under broiler for a few minutes, then bake at 350 degrees F. for about one hour.

BBQ APRICOT & PEACH COBBLER

1 large can peaches
1 large can apricots
1 cup peach brandy
1/2 cup butter (1 stick)
1 cup half-and-half
2 cups flour

Sprinkle: 1/4 cup dark brown sugar
1/4 tsp. ground cloves
1/4 tsp. ground allspice

Melt butter in a 8x11x3 pan, add apricots, peaches and brandy, mix half-and-half and flour together and pour into pan over fruit, stir once and put into smoker over indirect heat.

Temperature should be around 300º.
Takes about 1 1/2 to 2 hrs.

Check to see if toothpick inserted into batter comes out clean and top is brown. Sprinkle with brown sugar/clove/allspice mix and put under broiler for 1 minute.

Serve warm with ice cream. Serves 8

RBQ'S SMOKE-BAKED POTATOES

8 baking potatoes
1 cup bacon grease, softened, not melted

Herb Mix:
2 Tbs. ground sage
2 Tbs. granulated garlic
2 Tbs. dried parsley
2 Tbs. salt
2 Tbs. coarse grind black pepper
2 Tbs. granulated sugar
2 Tbs. paprika

Wash and dry 8 baking potatoes. Rub soft warm bacon grease into skin of each potato, covering each completely. Put herb mix in shallow bowl and roll potatoes in mixture. covering completely with spices, puncture each potato several times with ice pick or sharp end of boning knife.

Place on hot grill in smoker, and smoke for 1 hour at 250º degrees, turning once. Remove potatoes and wrap each in double layer of heavy duty aluminum foil.

Seal foil and continue cooking for another 1-1 1/2 hours. Serve in foil. Slice open, fan and slather with butter, sour cream, chili, and/or your favorite barbecue sauce. Serve 8

Batter Fried Apple Rings

1 cup Bisquick baking mix
1 egg
1/2 cup milk
2 medium apples, pared and cored

Beat baking mix, egg and milk with rotary beater until smooth. Grease griddle.

Cut apples crosswise into 1/8 inch slices. Dip slices into batter. Cook on hot griddle until golden brown, turning once.

Serve hot and, if you wish, with syrup, jelly or confectioners' sugar.
About 2 dozen rings.

Basic Barbecue Sauce

2 tablespoons butter
1 onion, finely chopped
1 garlic clove, minced
1 1/4 cups ketchup
1/3 cup brown sugar
1/4 cup Worcestershire sauce
2 teaspoons chili powder
1/3 cup cider vinegar

Melt the butter in a saucepan over moderate heat. Add the onion and garlic and cook for 5 minutes. Stir in the remaining ingredients and simmer 15 to 20 minutes until slightly thickened.
Yields about 2 1/4 cups


Smoky Barbecue Dry Rub

2 teaspoons smoked paprika
2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon freshly ground pepper
1/2 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon chile powder
1/2 teaspoon cayenne pepper

Combine the paprika, salt, sugar, pepper, cumin, garlic powder, chile powder and cayenne pepper in a small bowl and mix well with a small whisk.

Yields 3 tablespoons, enough for Grilled Beer Can Chicken

Awesome Beef Marinade

2 Cups White Wine
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Black Pepper
½ cup Teriyaki Sauce
1 tsp Sugar

Mix all ingredients well. Marinate beef, pork, chicken, etc. for 4 hours. Drain marinade and cook meat. If you wish to use marinade as a dip, boil marinade for 5 minutes before using.

Award Winning White Chili

from John Madden’s Ultimate Tailgaiting

2 pounds boneless chicken breast
cold water
1 Tbl olive oil
2 medium onions chopped
4 garlic cloves
two 4-ounce cans chopped green chilies
2 tsp ground cumin
1/4 tsp cayenne pepper
3 pounds cooked great northern beans
4 cups chicken stock or broth
20 ounces monterey jack cheese-grated
sour cream
jalapeño peppers-chopped

Put chicken in large saucepan. Add cold water. Bring to a simmer. Cook until tender.

Remove chicken, discard water. In same pan heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Sauté for 2–3 minutes.

Shred chicken by hand and combine with beans, stock and 12 ounces of cheese. Simmer 15 minutes.

Ladle into large bowls. Top with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeño peppers.

Big Mussels with Garlic and Vermouth

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves cracked garlic
1 small red onion, thinly sliced
1 1/2 pounds mussels -- ask at counter to check that they have been scrubbed
1/2 cup white dry vermouth
2 tablespoons chopped fresh parsley leaves
Salt and pepper to taste

Heat a pan over medium high heat.
Add oil, garlic and thinly sliced red onion, then mussels.
Arrange mussels in a single layer. Add vermouth to the pan and cover.

Cook until mussels open.
Discard any unopened shells.

Transfer mussels to a bowl.
Pour juice over mussels and sprinkle with parsley, salt and pepper.

You'll need a second bowl, for shells.

All-Purpose Barbecue Brine
Makes about a gallon
Adapted from Matt Fisher

This brine works for all kinds of barbecued or grilled meats, says Fisher, and "provides some wiggle room to prevent well-done foods from being dry."

1/2 gallon water
1/2 gallon apple juice
1/2 cup table salt or 1 cup Kosher salt
1/8 cup brown sugar
2 tablespoons five-spice powder (or use another seasoning of your choice, like lemon pepper)

Mix brine ingredients. In the refrigerator, soak pork chops or other meats in brine for 1-3 hours before cooking.