Basic BBQ Sauce

Ingredients:

• 2 cups Ketchup

• 1/8 cup Brown Sugar

• 1/8 cup Worcestershire

• 1 Tbsp. Vinegar

• 1/2 Tsp. Liquid Smoke

• 1/2 Tsp. Lemon Juice

• 1/2 Tsp. Orange Juice

• 1/4 cup water

Directions:

For spices, 1/8 tsp. of onion powder, garlic powder and black pepper. Then 1/2 tsp. of seasoned salt. Mix all ingredients and simmer 20 minutes.

Here are some ingredients you can add to BBQ sauce:

Sweets: brown sugar, honey and molasses.
Sours: lemon, lime, beer and wine
Other liquids: worcestershire, soy sauce, stock, liquid smoke, hot sauce, soft drinks, coffee, tea
Basic Spices: garlic, celery, onion, salt, pepper, allspice, cinnamon, dry mustard, cumin, cayenne, chili powder, ginger

Basic Dry Rub

Ingredients:

• 1 cup salt

• 1 cup paprika

• 1 cup pepper

Directions:

Sift ingredients together and mix in bowl. Pour into shaker bottle for easy dispensing. Just like sauce, experiment to find the flavors you like. This is called giving your rub a signature. Just pick your 3 favorite seasonings to add and start with a teaspoon or less. To get more flavor in the rub, try chili seasoning, cumin, garlic, oregano, and flavored salts. Two final tips on rubs: 1. Don't judge the rub until you've cooked a piece of meat with it. 2. After applying the rub, refrigerate the meat at least 30 minutes. This will allow it to penetrate the outer layer of the meat.

Here are different types of wood and the meats they work well with.

Alder: Light, delicious flavor for fish.
Apple/Cherry: Slightly sweet, good to use with poultry.
Hickory: Perfect for pork, good with red meat and poultry too.
Maple: Mildly smokey and sweet, use with poultry, ham and vegetables.
Mesquite: Great for grilling but use sparingly when cooking longer periods.
Oak: Assertive but pleasant, blends well with all meats.

Beef Tenderloin Marinade

Ingredients:

• 1/2 bottle of red wine (cabernet)

• 1 stick of butter (melted)

• 1 small bottle of Worcestershire sauce

Directions:

Put the tenderloin in a one gallon bag, pour the marinade over it, seal it and then refrigerate overnight or for 12 hours. It's best to ask for the butt of the tenderloin when you buy one. Have them trim it for you as well. Sear the meat over a hot fire on all sides and then cook over medium fire for 45 minutes to an hour. Always use a meat thermometer to determine the stage of doneness you prefer.

All Purpose Marinade

Ingredients:

• 1/2 cup soy sauce

• 1/4 cup dry white wine

• 2 tbsp. brown sugar

• 1/2 tsp. ground ginger

• 2 cloves garlic minced

Directions:

Combine all ingredients and mix well. Pour over meat and marinate at room temperature 30 minutes to 2 hours or in refrigerator overnight.

Portabello Pizzas

Ingredients:

• 2-4 Portabello mushrooms, trim stems

• 1/2 cup precooked and crumbled italian sausage

• Mozzarella cheese

• Pizza sauce

Directions:

Brush mushrooms with olive oil, then grill over medium hot fire for 2-3 minutes. Top with pizza sauce, sausage and cheese. Remove from grill when cheese is melted.

Roquefort Butter

Ingredients:

• 3 tbsp softened Butter

• 1 tbsp Roquefort blue cheese

Directions:

Fold or mash the two until they blend together nicely. Store in the refrigerator and then dollop onto finished steaks.

Jalapeño Lime Shrimp

Ingredients:

• 1/3 cup of pickled jalapeño slices

• 1/4 cup pickling liquid from jar or can of pickled jalapenos

• Juice of 2 limes

• 4 tbsp corn oil

• 3 tbsp minced fresh cilantro

• 4 green onions, sliced

• 1 tsp. of minced garlic

Directions:

Puree all ingredients in blender. Pour off 2 tbsp to use later for basting shrimp. You can add 1/4 cup of chicken broth to further the baste. Pour the marinade over 24-30 jumbo shrimp, already cleaned and deveined. Refrigerate for about an hour. Grill shrimp on flat metal skewers over medium hot fire for 2-3 minutes per side. Top off with lime cream recipe.

Barbecued Shrimp

Ingredients:

• 2 cups pineapple juice

• 1 cup soy sauce

• 1 cup of peanut oil

• 1/3 cup of molasses

• 3 tsp. Worcestershire

• 1 onion cut in wedges

Directions:

Pour over 1-2 lbs. shrimp, then toss in the onion wedges. Again, this goes into the refrigerator for 1-2 hours. Grill on skewers over medium hot fire 2-3 minutes per side.

Grandma's Tartar Sauce

Ingredients:

• 2 tbsp finely chopped parsley

• 1 tsp. finely chopped onion

• 1 tbsp of prepared relish

• 3 tbsp lemon juice

• 3/4 cup of mayonnaise

Directions:

Mix all ingredients thoroughly.

Just for the Halibut Sauce

Ingredients:

• 2 tomatoes, diced

• 1/4 cup of chopped basil

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar

• 3 tbsp lemon juice

• 1 tsp. minced garlic

Directions:

Mix all ingredients well. Spoon onto plate then place grilled halibut filets on top. Spoon any remaining sauce over filets. Lime Cream (For Jalapeño Lime Shrimp) 3 tbsp sour cream 3 tbsp mayonnaise 4 tsp. lime juice pinch of salt Whisk all ingredients into small bowl. Transfer cream to condiment bottle using a funnel. Then you and your guests can drizzle as much or as little as you want over the top of the jalapeño lime shrimp.

Vegetable Marinade

Ingredients:

• 1/2 cup olive oil

• 4 tbsp balsamic vinegar

• 4 tbsp Dijon Mustard

• 2 tbsp honey

• 1 tsp. Tabasco

Directions:

Mix well and pour over your choice of sliced vegetables in a 1 gallon plastic bag. Marinate at room temperature 45 minutes to 1 hour. Grill vegetables over medium fire 2- 3 minutes per side.

Turkey Injection Marinade

(HOT Version)

Ingredients:

• 2 cups of Chicken Broth

• 1/2 Bottle Tabasco Peppers (remove seeds)

• 1/2 Onion, diced

• 1 stalk celery, chopped

• 2 tbsp. Cayenne pepper

• 3 tbsp. Worcestershire Sauce

• 2 cloves garlic, diced

(Mild Version)

Ingredients:

• 2 cups of Chicken Broth

• 5 Jalapenos (remove seeds and dice)

• 1/2 Onion, diced

• 1 stalk celery, chopped

• 2 tbsp. Cajun spices

• 3 tbsp. Worcestershire Sauce

• 2 cloves garlic, diced

Directions:

Sauté veggies in 1/4 cup of butter. When veggies are cooked, add spices and continue cooking for 10 minutes. Add chicken broth and continue cooking 10 minutes. Put entire mixture in blender. Blend on puree speed for 10 minutes. Inject in turkey in 1 inch squares. Take remaining mixture and rub turkey inside and outside.

Deep fry turkey at 350 degrees, 3 to 4 minutes per pound. NOTE: When turkey is first lowered into the oil, the temperature will drop about 25 degrees. Therefore: You can expect to adjust (increase) the burner to get the temperature up and then decrease burner, if the temperature starts to exceed 350 degrees.

 Lemon Butter Sauce

Ingredients:

• 1/2 cup or 1 stick of butter

• 1/4 cup lemon juice

• Salt to taste

Directions:

The most common dipping sauce you'll find for lobster is simply a mixture of butter, lemon juice and salt.

Honey Orange Injection for Ham

Ingredients:

• 1 1/4 cups of Honey

• 3 oz. Orange Juice

Directions:

Heat in Microwave or warm on cooktop over low to medium heat until marinade is thin enough to inject. Inject into ham in 1 inch squares. If using a bone in ham cook at 300 degrees at 15 minutes per pound. You may want to re-inject one or two times more for better coverage and penetration. Ham is cooked when internal temperature reaches 160 degrees. Use a meat thermometer for temperature reading.

Glazed Sweet Potatoes

Ingredients:

• 4 medium Sweet Potatoes (about 2 lbs.) or Precut and packaged Slices

• 4 tbsp. Molasses

• 2 tbsp. Orange Juice

• 1 tbsp. Butter

Directions:

Peel potatoes and slice lengthwise into 1/2" thick slices. Boil in salted water for 8 minutes. Remove from heat, drain and cool to room temperature. Mix together Molasses, Orange Juice and Butter till smooth. Heat in microwave or on stovetop until Butter dissolves. Coat sweet potato slices with vegetable oil or PAM. Grill over medium-high temperature for 2 minutes per side. Remove to platter and pour glaze over the top. Let cool for 2 minutes.

Chile Pecan Sauce for Grilled Turkey Steaks

Ingredients:

• 1 tbsp. Corn Oil

• 2 tbsp. Minced Onion

• 1 tsp. Minced Garlic

• 1 tbsp. Chili Powder

• 2 fresh Jalapenos, minced

• 1 tsp. Cumin

• 2 Cups Turkey or Chicken Broth

• 1 tsp. Worcestershire Sauce

• 1/4 Cup Chopped Pecans

• 1 tbsp. Butter

Directions:

Warm the oil in a saucepan over medium heat. Add onion, jalapenos and garlic. Sauté them until softened. Stir in chili powder and cumin and cook 2 more minutes. Pour in stock and Woo sauce and simmer mixture for 30 minutes, or until reduced by one third. Stir in pecans and butter. Serve the sauce warm.