recipes

Slash fat edges.

Sprinkle both sides of roast evenly with meat tenderizer.

Pierce meat deeply all over with fork.

Combine worcestershire, burgundy and oil and pour over meat.

Sear both sides over glowing coals.

Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice, oregano, pepper and garlic in a small bowl.

Brush the grill lightly with oil.

Light the coals or gas grill.

Soak a dozen long wooden skewers in water for 30 minutes.

Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer.

Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted.

Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals.

Baste liberally with sauce and grill for 2 minutes.

Turn the prawn over and baste again, cooking for another 2 minutes.

Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through.

Remove from heat immediately when done, as they will get tough if overcooked.

Use any remaining sauce for a dip for the prawns.

Peel onions and cut top−to−bottom in large wedges.

Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces.

Trim ends from squash and cut in diagonal rounds, about 1/2″ thick.

Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat.

Place in a single layer on a very hot grill (watch out for the flare−ups!) and grill, turning occasionally, until peppers

are slightly charred and veggies are tender (about 5 minutes).

Serve immediately.

These are also good refrigerated, then microwaved to reheat.

Prepare a medium−hot fire in the grill.

Coat the leeks with olive oil.

When the coals are covered in gray ash add the presoaked chips to the fire.

When the chips start to smoke place the leeks and peppers on the cooking grid directly over the fire.

Grill, turning as needed, until leeks are tender and golden brown, about 10−12 minutes, and skin of peppers is charred, about 15 minutes.

Remove the leeks from grill and let cool.

Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips.

Peel and seed bell peppers and cut into thin strips.

Meanwhile, heat a large pot of water to boiling.

Heat butter in a large skillet over medium heat.

Add garlic and cook, stirring frequently, until pale golden.

Add vermouth, and reduce to syrupy consistency.

Stir in leeks and peppers and season with salt and pepper.

Salt boiling water, add pasta, and cook until tender but still firm to thebite.

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,

celery seed and garlic powder.

Bring to boiling, stirring till sugar dissolves.

Preheat grill.

Adjust heat for indirect cooking.

Place ribs on grill rack over medium heat.

Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains.

Brush occasionally with sauce the last 15 minutes of grilling.

Trim as much fat as possible from ribs.

On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack

membrane, loosening enough to get firm grip.

Then peel membrane off rack.

With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper.

Place ribs, bone−side−down on grill.

Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary.

Baste with apple juice at every turn during first half of cooking period either by brushing

on, or simply spraying apple juice from spray bottle.

If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.

Blend until smooth.

Place in saucepan and add ketchup.

Simmer 20 minutes.

Add lemon slices.

Stir occasionally to keep from sticking.

Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.

Combine all ingredients except vinegar in saucepan.

Simmer, covered, on low heat for 1 hour, stirring occasionally.

Add vinegar to taste and simmer for another 15 minutes.

Chill at least 24 hours, or until ready to use.

Preheat oven to 400F.

Rub cinnamon, cloves and pepper into both sides of ribs.

Place ribs on wire rack on baking pan.

Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes.

Prepare grill.

Place apple wood chips directly in the center of hot barbecue coals.

Baste ribs and place on grill above wood chips.

Cover, grill and cook for 10 minutes.

Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Combine all ingredients except chicken in blender or food processor.

Process until combined well.

Pour over chicken.

Cover and let marinate in the refrigerator overnight.

Grill over hot coals, turning once, until done.

Garnish with cilantro and lime slices.