Barbeque & Grilling

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Barbecue Burger Topping

1 c mayonnaise
1/2 c hickory smoked bbq sauce
2 tblsp chopped onion

Combine all ingredients. Serve on beef, poultry or seafood.

Grilled Bratwurst

6 bratwursts
12 oz (1 can) beer
1 onion; med., chopped
6 peppercorns
4 cloves
6 hard rolls

Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with mayo,mustard and saute or grilled onions.

Salmon Steaks With Grilled Vegetables

4 salmon steaks
1 salt and freshly ground
1 black pepper
1 olive or vegetable oil
2 small zucchini
2 small yellow crookneck squash split lengthwise
8 green onions -- trimmed
2 tsp dried thyme

1. Prepare a hot charcoal fire and preheat the grill. Remove salmon from the refrigerator at least 20 minutes before cooking. Season steaks lightly with salt and pepper and rub them with a little oil.
2. Season squashes with salt and pepper and rub them with a little oil. Grill squashes and green onions until they begin to soften, then move them to the edge of the fire.
3. Toss a teaspoon or so of thyme leaves onto the coals and place the salmon steaks over the hottest part of the fire. Grill the steaks, turning only once, until a skewer easily penetrates the thickest part of the meat, about 6 to 10 minutes total cooking time, depending on thickness. Toss the remaining thyme into the fire when turning the steaks. Serve each steak with a slice of each squash and a couple of scallions.
Recipe from : the California Culinary Academy

Charcoal-Broiled Chicken

2 (2-3 lb) broilers; halved
1/2 c soy sauce
1/4 c water
1/2 c vegetable oil
2 tblsp instant minced onion
2 tblsp sesame seed
1 tsp ginger
3/4 tsp salt
1/2 tsp instant minced garlic
1/8 tsp ground red pepper
1 tsp sugar

Place chicken in plastic bag. Combine remaining ingredients & mix well. Pour marinade into bag & close tightly. Place chicken bag in shallow pan in refrigerator & let remain at least 12 hours, turning occasionally. To cook, remove chicken from bag, saving marinade, & place chicken bone side down on grill over slow coals. Grill 1 hour or until meat in tender & skin is crisp, turning & basting with marinade every 15 minutes. Serves 4.
Recipe from: Jennie Turley

Leg of Lamb, french style

Make several gashes with a sharp knife in the leg and insert slivers of garlic. Rub the roast with salt, pepper, and a little rosemary. Spit, balance and roast over a medium fire until the internal temperature reads 140 F to 145 F for rare lamb. The business of cooking it to 180 F is destructive. Remove from the heat and let it rest or coast for 10 minutes or so before serving.
Recipe from: Jim Breard's Barbeque Cookbook, 1964


2 to 3 young rabbits, cut into serving portions
1 1/2 tsp salt 1/4 tsp white pepper 1/2 c sherry 1/2 c cooking oil
1 1/2 tsp seasoned salt

Sprinkle moist pieces of rabbit with salt and pepper and place on rack over a medium - hot bed of coals. Make a sauce by blending together the sherry, cooking oil and seasoned salt. Turning the pieces often, baste frequently with the sauce. Cook for 1 hour or until tender. Makes 4 to 6 servings.

Grilled Duck Breasts

8 whole duck breasts, split, boned, and skinned
12 oz bottle Paul Newman's Italian salad dressing
3 tbsp Worcestershire sauce
Juice of 3 lemons
3/4 tsp garlic powder
Pepper to taste
16 slices bacon*

Soak duck breasts in salt water for at least 3 hours. Blot with paper towels, place in shallow pan. Combine next 5 ingredients and pour mixture over duck breasts. Marinate in refrigerator at least 3 hours, preferably overnight. Remove duck breasts from marinade and wrap each in a bacon slice; secure bacon with toothpicks. Grill over slow coals 7 minutes on each side or until bacon is done. *If chicken is used, omit bacon.

Charcoal Grilled Chuck Roast

1 1/2 inch thick boneless chuck
1/2 c olive oil
1/2 c wine vinegar
1/2 c tomato catsup
1 tsp salt
1 tsp pepper
1 1/2 cloves garlic, pressed

Pierce meat with fork. Apply marinade. Soak, covered, 12 hours or longer. Put top side down on grill (gray ash). Put marinade on top. Base with leftover marinade. Grill 30 minutes per side. Turn ONCE only. (If meat is thicker than 1 1/2 inches, increase cooking time according but turn only once.)

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