Hot Food & Recipes

Servings: 8 Servings
Category: Barbecue | Pork
Ingredients

• 8 Pork steaks, cut 3/4 inch
• -thick
• 1 c Apple juice
• 1/3 c Soy sauce
• 1 tb Vinegar
• 2 ts Rum extract
• 1 ts Prepared mustard

Directions
Remove excess fat from steaks. Measure remaining six ingredients into deep bowl. Add chops. Marinate at least two hours or overnight in refrigerator. Place chops on greased grill over medium heat. Baste with sauce. Continue to baste and turn until done, about 15 minutes total time. NOTES : I use pork chops and less rum extract (1 teaspoon). It is best if you marinate overnight. Recipe by: Company’s Coming Barbecues Posted to MC-Recipe Digest V1 #612 by Kim Robb on May 14, 1997

Servings: 1 Servings
Category: Barbeque | Meats
Ingredients

• 5 lb Beef (roast)
• 1/4 c Soy sauce
• 1 tb Worstershire sauce
• 1 ts Garlic powder
• 1 ts Onion powder
• 1 ts Black pepper; preferably
• -cracked
• Red pepper flakes; optional
• 1 tb Liquid smoke

Directions
I make Jerky by buying about 5+ lbs of beef. Usually a roast. I then remove the fat. Place the strips of meat into marinade and let soak for about 24 hours. Remove from marinade and allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and smoke meat at a low temperature. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:26:17 -0700 From: Carey Starzinger – BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow

Servings: 6 Servings
Category: Bar-b-q | Pot roast | Main dish | Meats
Ingredients

• 3/4 c Water
• 1/2 c Worcestershire sauce
• 2 tb Vinegar
• 2 ts Beef bouillon; granules
• 1 ts Mustard; dry
• 1 ts Chili powder
• 1/2 ts Red pepper; ground
• 2 Garlic cloves; minced
• 2 1/2 lb Beef brisket
• 1/2 c Catsup
• 2 tb Brown sugar
• 2 tb Margarine; or butter

Directions
For cooking liquid, in a bowl combine water, worcestershire sauce, vinegar, bouillon, mustard, chili powder, red pepper, and garlic; reserve 1/2 c. liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit crockery. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. For sauce, in a small sauce pan combine 1/2 c reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 -10 skewer
Category: Barbecue | Beef | Vegetables
Ingredients

• 1 lb Top round steak; cut into
• -1.5 inch chunks
• 1 md Spanish or vidalia onions;
• -quartered and separated
• 3 tb Soy sauce
• 1 tb Dry sherry
• 1 tb Salad or olive oil
• 1 tb Chili sauce
• 1/4 ts Ground ginger
• 1 md Zucchini
• 1 md Straight-neck squash
• 1 md Red or green pepper
• 1/2 lb Medium mushrooms
• 1/2 lb Cherry tomatoes
• 3/4 c Italian dressing

Directions
1. In a medium sized bowl, mix the first 7 ingredients. Cover mixture and refrigerate at least 2 house, stirring occasionally. 2. About 1 hour before serving, prepare the grill for barbecuing. 3. Cut zucchini and yellow squash into 1 inch chunks. Cut pepper into 1 inch pieces. On long skewers, alternately thread zucchini, yellow squash, peppers, tomatoes and mushrooms. (I usually use only one tomato and 1 mushroom per skewer to keep the weight down.) On separate skewers, alternately thread beef and onions. Save the marinade for later. 4. Place vegetable and meat skewers on grill over medium heat. If you have a 2-level grill, place the meat skewers on the lower level and the vegetable skewers on the top level. Cook about 10 minutes, brushing the meat and onions with the reserved marinade and the vegetables with the Italian dressing. Turn skewers several times while brushing frequently.( A good way to tell that the vegetables are done is when the tomatoes start to split.) This is a great meal served with curried (or regular) rice and a fresh fruit salad. Contributor: Good Housekeeping Cookbook 1986 (modified) Preparation Time: 1 hr Posted to MM-Recipes Digest by Greg Henderson on Mar 30, 1998

Servings: 1 Servings
Category: Barbecue | Savory sauc
Ingredients

• 1 cn Tomato sauce; 8 ozs
• 1/2 c Apple butter
• 1 tb Pickapeppa sauce; or
• -Worcestershire sauce

Directions
For sauce, in a small saucepan combine all ingredients. Bring just to boiling. Brush sauce onto burgers to last 10 mins of grilling. Heat any remaining sauce just til bubbly; serve with burgers. Makes about 1 1/2 cups sauce, enough for 1 to 2 lbs of meat. Recipe by: Better Homes & Gardens 7/96 Posted to KitMailbox Digest by Cairn Rodrigues on May 21, 1998

Servings: 12 Servings
Category: Barbeque | Poultry | Turkey | Main dish
Ingredients

• 1 md Egg; whipped
• 1 c Oil
• 1/2 c Soy sauce
• 1/4 c Oyster sauce
• 1/4 c Red wine vinegar
• 1 c Brown sugar
• 1 ts Horseradish; rounded
• 1 1/2 ts Garlic salt
• 2 c 7-Up(TM)
• 10 lb Turkey breast slices; 3/8″
• -thick

Directions
Whip first 7 ingredients; add 7-UP. Marinate turkey in marinade over night. Grill over medium heat, being careful not to overcook. The sauce will carmalize over the heat creating a chewy crust. Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 14:59:00 -0700 From: goodmail@srv.net (Kevin Goodrich)

Servings: 2 Servings
Category: Bar-b-q | Seafood | Main dish | Fish
Ingredients

• 2 Trout
• Lemon juice

Directions
—————————–MARINADE FOR FISH—————————– 1/2 c Soy sauce 1/2 c Cooking sherry 1 tb Lemon juice 1 Clove crushed garlic 1/4 c Salad oil Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade (recipe follows) over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking. MARINADE: Use hand mixer to blend all ingredients well. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip

Servings: 1 Servings
Category: Barbeque | Seasonings
Ingredients

• 1 tb Chile, ground, New Mexico
• 2 ts Paprika, hungarian
• 1 ts Cumin, powder
• 1 ts Coriander; ground
• 1 ts Salt
• 1 ts Onion powder
• 1 ts Garlic powder
• 1/2 ts Mustard, dry, Coleman’s
• 1/2 ts Black Pepper; freshly ground
• 1/2 ts Thyme, leaves, dried
• 1/2 ts Curry powder
• 1/2 ts Allspice, ground

Directions
Mix all ingredients. Rub on meat and refrigerate the night before smoking. Comment: Consider halving the chile for a milder rub. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:26:17 -0700 From: Carey Starzinger – BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow

Servings: 12 Servings
Category: Barbeque | Poultry
Ingredients

• 1 Jar plum sauce; (8 1/2 oz)
• -OR
• 3/4 c Sweet-and-sour sauce
• 1/3 c Hoisin sauce
• 1/3 c Soy sauce
• 3 tb Honey
• 3 tb Water
• 1 tb Water
• 1 tb Sesame seed
• 2 Cloves garlic; minced
• 2 ts Gingerroot; grated – OR
• 1/2 ts Ground ginger
• 1 1/2 ts Oriental chili sauce OR
• Several dashes bottled hot
• -pepper sauce
• 1/2 ts Five-spice powder
• 2 Broiler-fryer chickens;
• -=A5quartered or cut
• (2 1/2 to 3)

Directions
For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients except chicken. Cook over medium heat till bubbly, stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set aside. Rinse chicken; pat dry with paper towels. If desired, remove skin from chicken and discard. If using quartered chickens, break wing, hip, and drumstick joints so the bird will lie flat during cooking. Twist wing tips under backs. Place chicken, skin side down, on an uncovered grill directly over MEDIUM coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or till tender and no longer pink. Brush with sauce frequently during the last 10 minutes of grilling. Transfer chicken to a serving platter. Heat any remaining sauce either on the grill or stove top; pass with chicken. Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator. Nutrition facts per serving (skin on): 302 calories, 12g total fat (3g sat fat), 90mg chol, 477mg sodium, 13g carbo, 0g fiber, 33g pro. Daily Value: 4% vit. A, 1% vit. C, 2% calcium, and 11% iron. If grilling away from home, make the sauce ahead and place in a storage container. Transfer the rinsed and dried chicken pieces to a sealed plastic bag and pack the chicken and sauce in a cooler. Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 12:26:17 -0700 From: Carey Starzinger – BBQ Mailing List NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com http://members.aol.com/garhow

Servings: 4 Servings
Category: Barbeque | Appetizers | Main dish | Meats
Ingredients

• 3 c Rice Krispies crushed 1-1/2c
• 1 ts Mesquite chicken seasoning
• 1/2 c Barbeque sauce
• 3 tb Apple juice
• 1/4 c Flour
• 1 lb Boneless pork chops 1/2″thik
• Vegetable cooking spray

Directions
In a shallow bowl mix in mesquite seasoning with rice krispies. Set aside. In a small bowl mix bbq sauce and apple juice. Set aside. Place flour in another shallow bowl. Set aside. Trim fat off chops and cut into 2 to 3″ long strips. Coat pork with flour, shake off excess. Dip strips in sauce to coat and then roll in cereal. Place in a single layer on a foil lined cookie sheet that has been coated with vegetable cooking spray. Bake in a 400~ over for approx 10 to 12 mins or until pork is tender and no longer pink. Do not cover or turn pork during baking. Serve hot. Makes a great appetizer served with duck sauce. Formatted by jayne@idt.net Posted to MM-Recipes Digest V5 #028 by Jayne Oake on Jan 28, 1998