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1/3 cup dry sherry
1 tsp honey
2 tbsp soy sauce
1 garlic clove, finely chopped
1 tbsp vegetable oil
4 butterfly pork chops,
1 tbsp gingerroot, finely chopped
# 3-4 lb. (1.5-1.75kg) beef sirloin, rolled and tied
# 3 large onions, sliced
# 3 tablespoons olive oil
# 1 tablespoon lemon juice
# 1 tablespoon plain flour
# salt and pepper
# 1 teaspoon mustard powder
# melted butter for basting
3/4 lb. ground beef
1/2 c. barbecue sauce
1 tsp. minced dry onion
1 can (10 oz.) refrigerated biscuits
1/4 c. shredded American cheese
# 12-16 pork spare ribs
# 2 teaspoons chilli powder
# 6 tablespoons oil
# 1 teaspoon barbecue seasoning
# 1 lime, rind and juice
# 2 tablespoons mushroom ketchup
4 (3/4-inch thick) tuna steaks
1 cup commercial Italian salad dressing
2 teaspoons freshly-ground pepper
1 lemon, quartered
20 (16-20 count) each raw shrimp, peeled, tail-on
5 dashes Cholula sauce or other hot pepper sauce
1 cup favorite barbecue sauce
2 pounds shrimp (frozen or fresh)
1/2 cup (1 stick) butter (no substitute)
1 teaspoon garlic powder
1/2 teaspoon curry powder (optional)
1 tablespoon any wine available
1/2 teaspoon salt
Dash of pepper
3 tablespoons parsley
2 tablespoons dill weed
1 teaspoon garlic powder
1/4 teaspoon Beau Monde� seasoning
4 tablespoons olive oil
2 tablespoons white wine vinegar with tarragon
Juice of 2 lemons
1 pound bratwurst
2 cans beer
1 chopped onion
1/2 pound margarine
1 1/2 cups vegetable oil
1 cup lemon juice
1 tablespoon chopped green onion
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 tablespoon dried oregano
1 clove garlic, minced
1 1/2 gallons water
2 tablespoons minced garlic
4 tablespoons Cajun seasoning
4 tablespoons seasoned salt
4 pounds pork baby back ribs
1 (18 ounce) bottle barbeque sauce
2 tablespoons minced garlic
2 tablespoons Cajun seasoning
2 tablespoons seasoned salt
6 tablespoons Worcestershire sauce
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 beef top round steak, cut 3/4 to
1-inch thick (about 2 pound
Marinade
1/2 cup steak sauce
1 (1/2 ounce) package hickory marinade mix
1/4 cup coarsely chopped onion
1 medium jalape�o, seeded, chopped
2 tablespoons fresh lime juice
4 pounds pork back ribs
Your favorite barbecue sauce (purchased or homemade)
1 small onion, chopped
1/2 red bell pepper
1/4 cup brown sugar
1 teaspoon garlic
1 tablespoon dry mustard
1/2 cup cider vinegar
4 cups pineapple juice
1 (16 ounce) jar pineapple fruit preserves
1 1/2 tablespoons olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 tablespoons ketchup
3 tablespoons honey
3 tablespoons brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 skinless, boneless chicken breast halves
# 4 corn cobs, silk and husk removed
# 2 oz. (50g) butter
# 4 tablespoons water
# sugar
# salt
3 pounds pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper
1 1/2 pounds flank steak
1/2 cup soy sauce
1 lemon, juiced
1/2 tbsp garlic powder
1/4 cup vegetable oil
2 pounds large shrimp, shelled and deveined
1/2 cup oil
1 teaspoon salt
1/4 cup tequila
1/4 teaspoon cayenne pepper
4 to 6 garlic cloves, minced
1/2 cup chili sauce
1/4 cup vegetable oil
1 head garlic seperated into cloves do not peal
1 medium onion -- minced
2 12 ounce tomato paste
36 ounces water
1 1/2 cups brown sugar, packed
1 juice of orange
1/2 cup apple cider vinegar
3 tablespoons light soy sauce
2 tablespoons liquid Barbecue SmokeAE
2 tablespoons cayenne
1 tablespoon black pepper
chichen ribs ect.