1/2 c Butter

1 c Ketchup

1 sm Heinz 57 Sauce

1 tb Celery seed

1 c Onion, chopped

1 cl Garlic

1/2 c Vinegar

1 tb Dry Mustard

Red pepper flakes Carmel butter and sugar until bubbly. Add vinegar and whisk until lumps are gone. Add all other ingredients and cook over low heat until thickened. More garlic may be added to taste. Red pepper flakes can be added to taste.

MARINADE
2 tb Light soy sauce

2 tb Hoisin sauce

1 tb Sherry

1 tb Black bean sauce

1 1/2 ts Minced gingeroot

1 1/2 ts Packed brown sugar

1 Clove garlic, minced

1/2 ts Sesame oil

One pinch 5 spice powder

VARIATIONS:
Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five-spice powder.
Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five-spice powder. Add 1 green onion, chopped.

1. Trim any fat off tenderloin; tuck ends under and tie each with kitchen string. Place in a shallow glass dish.

2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingeroot, sugar, garlic, sesame oil and five-spice powder.

3. Pour marinade over tenderloins and turn to coat. Cover and refrigerate for at least 2 hours or up to 24 hours; turn occasionally. Let stand for 30 minutes at room temp before cooking.

4. Place tenderloins on rack in roasting pan, reserving marinade.

Pour 1 cup water into pan. Bake, basting generously four times, in a 375F oven for 30-35 minutes, or until meat thermometer inserted at 20 degree angle registers 160F and meat still has a hint of pink. 5. Remove to cutting board, and tent with foil. Let stand for 10 minutes. 6. Remove string. Using sharp knife, slice pork diagonally into thin slices.

Freshly ground black pepper

MARINADE
1 tb Dark soy sauce

2 tb Light soy sauce

2 tb Oyster sauce

1 tb Chili bean sauce or paste

1 tb Sugar

1 tb Fish sauce

1 tb Rice wine

2 ts Sesame oil

BRING THE STEAKS to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste.

Directions:

In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C).

Preheat an outdoor grill for high heat, and lightly oil grate. Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

Calories 495
Protein 49.4g
Total Fat 9.6g
Sodium 759mg
Cholesterol 119mg
Carbohydrates 52.7g
Fiber 1.8g

1 tb sweet paprika

1 ts dry mustard

1 ts ground allspice

1/4 ts pepper

2 ea 6 oz 1 thick tenderloin steaks

Combine first 6 ingredients in small bowl. (Can be prepared 1 week ahead. Store in airtight container.)

Prepare Barbecue (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.

From Fred Goslin at Cyberealm BBS Watertown, NY

1/8 t Coarsely ground black pepper

2 Whole boneless chicken breasts, halved 4 Buns, split and toasted

4 sl Swiss cheese (1 oz ea)

4 sl Baked ham, warmed (1 oz ea)

Lettuce leaves

PEACH-MINT SALSA
1 Fresh California peach, chopped (about 2/3 cup)

1/3 c Chopped green onions

1 Tomato, chopped

1 1/2 T Chopped fresh mint

1/4 t Chili powder

SAVORY GRILLED PEACHES
4 Fresh California peaches

Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub seasoning mixture underneath skin. Cook chicken skin-side down on covered grill over medium, indirect heat about 30-25 minutes or until chicken is tender and no longer pink. Remove and discard skin. Serve chicken on buns topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory Grilled Peaches. Makes 4 hearty sandwiches.

CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350′F. oven for about 30 minutes or until chicken is tender and no longer pink. Continue as directed. TIP: Sandwiches are delicious served either hot or cold.

PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate leftovers. Makes about 1 1/2 cups.

SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on covered grill over medium, indirect heat 4 minutes. Turn and cook an additional 4 minutes or until heated through. Makes 4 servings.

Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT.

10 tb Paprika

5 tb Chili powder

5 tb Red pepper

5 tb Garlic powder

3 tb Celery salt

1 tb Dry mustard

FINISH SAUCE
32 oz Hunt’s Ketchup

8 oz Soy sauce

4 oz Worcestershire sauce

1 tb Garlic powder

8 oz Apple cider vinegar

4 oz Apple juice

1 tb White pepper or to taste

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator fot 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. TIP: Don’t rush the cooking process.

1/2 c Bacon drippings

3 tb Lemon juice

1 tb Worcestershire Sauce

1 ts Salt

1 ts Pepper

2 ts Chili Powder

2 c Water

Butter is preferred in this dish for flavor, but you may prefer margarine. In a saucepan, combine margarine, bacon drippings, lemon juice and Worcestershire Sauce. Cook over low heat until butter margarine melts. Dissolve Chili Powder, Salt, Pepper and Garlic Powder in water and add to margarine mixture. Bring to a boil. Lower heat and simmer for 15 minutes. Makes 3 1/2 cups. Will serve to baste 5 lbs. brisket.

Great for beef and poultry. Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours.

Makes about 1 1/3 cups.

1/2 Lemon

1 c Water

1/4 c Butter

1 T Flour

1 c Milk

1/4 c Shredded mozzarella cheese

Nutmeg Salt Smoke whole eggplants in covered barbecue, or bake at 350′F. 20-30 minutes, until tender. Add lemon half to water in shallow dish. Place eggplants in water, turn to coat thoroughly, and let stand until cool. Peel eggplants and remove seeds. Cut flesh into 1/4″ cubes. Melt butter in skillet. Add flour and cook and stir until light brown. Stir in milk. Add cheeses, eggplant, dash nutmeg and season to taste with salt. Cook over very low heat 5 minutes. Each serving contains about: 99 calories; 144 milligrams sodium; 24 milligrams cholesterol; 8 grams fat; 4 grams carbohydrates; 3 grams protein; 0.26 gram fiber.