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Basics	Marinades	Sauces	Tips
Beef & dry spice	Pork & Orange	Steak & Taters	Beef Kabobs
Pork Kabobs	Baby Backs	Smoked Brisket	Smoked Turkey

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Grilling Basics

For direct cooking, food is placed directly over the coals. Make sure there is enough charcoal in a single layer to extend 1-2" beyond the area of the food on the grill. Pour briquets into the grill to determine quantity needed then stack them into pyramid to start until you can "just tell by lookin".

For indirect cooking, food is placed over a drip pan and the coals are banked to one or both sides of the pan. This method is recommended for large cuts of meat, such as roasts, and fatty meats to eliminate flare-ups On a 26" grill, it will take approx 30 coals on each side of pan to cook for 45 minutes. Add 9 or 10 coals every 45 min. for additional cooking time.

How Hot is the Grill? If you don't have a grill thermometer and (most don't). Here's a quick way to estimate your heat. Hold your hand palm-down, just above the grill. Count "one-thousand=one" etc.... If you can keep your hand in place before pulling away: 2 seconds-it's a hot fire.......(375) 3 seconds-it's medium hot...(350) 4 seconds-it's medium........(300) 5 seconds-it's a low fire......(250)

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Dry Rubs and Marinades

Dry Rubs are combinations of seasonings and spices rubbed onto meat before grilling. Basic rubs often include coarsely ground pepper, paprika and garlic powder Some include mustard, brown sugar, dries jalapeno or cayenne pepper. Crushed herbs, such as sage, basil, thyme and oregano are also good choices.

Marinades add flavor, but they also help tenderize less tender cuts of meat. Basic marinades include an acidic ingredient, such as wine, vinegar, soy sauce or lemon juice, combined with herb, seasonings and oil. Always marinate in the refrigerator, turning meat occasionally. Reserve some of the marinade before adding the meat to use as a baste while the meat is cooking.

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A Word about Sauces

Sauces--rich and thick, savory or sweet, add delicious flavors to almost any grilled fare. Use a premium sauce of your choice and capture real homemade taste. Serve warmed sauce on the side for added zest. Here's how to protect the rich, deep color and spicy flavor of barbecue sauce, especially tomato and molasses based ones that can burn if applied too early.
For grilled steaks and chops: Baste with sauce after meat has been turned for the last time. About the last 3 minutes of grilling.	For grilled chicken: Baste with sauce the last 10 minutes of grilling. Turn once.
For hot dogs and sausage: Baste with sauce the last 5 or 6 minutes. turning often	For barbecued meats: (cooked by indirect heat) baste the last hour of cooking.
Basting sauces made from seasoned oils and butters may be brushed on throughout the grilling adventure

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Barbecue Tips

To keep food from sticking the the grill and make it easy to turn, brush the hot grill with vegetable oil before cooking.

"Line" your food with appetizing grill marks, allow the grill to heat thoroughly before adding the food

The secret to evenly cooked vegetable kabobs is to parboil solid or starchy veggies before they are threaded onto skewers for grilling. For best results grill veggies on skewers separate from meat.

Always use tongs or a spatula when hankling meat. Piercing meat with a fork allows delicious juices to escape and makes the meat less moist.

If you use wooden or bamboo skewers when making kabobs, be sure to soak them in cold water at least 20 minutes before grilling.

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Beef and Dry Spice

3 T. firmly packed brown sugar 1 T. black peppercorns 1 T. yellow mustard seeds 1 T. whole coriander seeds

4 cloves garlic 1-1/2 to 2 lbs beef top round or London broil (about 1-1/2 inches thick) Vegetable or olive oil Salt

Place brown sugar, peppercorns, mustard seeds, coriander seeds and garlic in a blender or food processer, process until seeds and garlic are crushed Rub beef with oil, then pat on spece mixture. Season generously with salt Oil hot grill to help prevent stiching. Grill beef, on a covered grill, over medium-low briquet fire, 16-20 minutes for medium doneness, turning once. Let stand 5 minutes before slicing. Cut across the grain into thin diagonal slices. (Makes 6 servings)

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Pork Tenderloin with Orange Glaze

1 cup orange juice 1/4 cup apple cider vinegar 1 T. finely grated fresh ginger 1 t. finely grated orange peel 1 pork tenderloin (about a pound) Orange Glaze (recipe below) Salt and pepper Combine orange juice, vinegar, ginger and orange peel in a shallow glass dish or large plastic bag. Add pork tenderloin, cover dish or close bag. Marinate in refrigerator at least 4 hours, turning several times. Meanwhile, prepare orange glaze. Reserve about 1/4 cup for brushing on meat. Remove pork from marinade, discard marinade. Season pork with salt and pepper. Grill pork on a covered grill, over medium fire 18-25 minutes. Brush with with reserved glaze the last 5-10 minutes of cooking. Let meat stand 5-10 minutes before slicing. Serve with glaze. (4 servings)

Orange Glaze 1 cup orange marmalade 1 T. finely grated ginger 2 T. soy sauce 2 T. apple cider vinegar 1 T. dijon mustard 1/4 t. salt and 1/4 t. pepper Melt orange marmalade in a small saucepan. Stir in remaining ingredients, reduce heat to low. Cook about 10 minutes. Place in a small bowl to serve as accompaniment. Makes about 1 cup.

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Grilled Steak and Potatoes

Olive oil 1-1/2 t. cracked pepper 2 cloves garlic, pressed 1/2 t. salt 1/2 t. dried thyme leaves, crushed

3 beef fillet or striploin steak (1-1/2 inches thick) 4 medium potatoes, sliced into 1/2 inch thick rounds Additional salt and pepper 4 lime wedges

Combine 2 T. oil, 1-1/2 t. pepper, garlic, 1/2 t. salt and thyme in cup Brush over steaks to coat both sides. Brush potato slices with additional oil, season to taste with additional salt and pepper Grill beef and potatoes, on a covered grill over medium-hot coals coals, 10-12 minutes, turning once. Beef should be medium-rare and potatoes golden brown and tender. Squeeze lime over steaks and serve. (Makes 4 servings)

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Teriyaki Glazed Beef Kabobs

1-1/2 lbs. beef sirloin, cut into 1" cubes 1/2 cup bottles teriyaki baste & glaze 1 t. olive oil 1 clove garlic, minced 8-12 green onions 1 or 2 tomatoes, cut into slices Thread beef cubes on skewers. Combine teriyaki glaze, olive oil and garlic in a small bowl. Brush beef and onions with part of the glaze, saving some for grilling. Let stand 30 minutes. Grill beef on a covered grill over medium coals 6-9 minutes turning several times and brushing with glaze. Add onions and tomatoes 3-4 minutes after the beef. Grill until onions and tomatoes are tender. Remove from grill, brush everything with remaining glaze. (Makes 4 servings)

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Pork Kabobs with Mustard-Bourbon Glaze

1 boneless pork loin roast (1-1-1/4 lbs.) Salt and Pepper 3 T. dijon mustard 3 T. bourbon or water 1/4 cup soy sauce 1/4 cup firmly packed brown sugar 1 T. worcestershire sauce Cut pork into 1" cubes, season with salt and pepper. Combine mustard bourbon, soy sauce, brown sugar, and worcestershire in a shallow dish or large heavy plastic bag. Add pork, cover or close. Marinate in refrigerator up to 4 hours. Remove pork from marinade, discard marinade. Thread meat onto skewers and grill on a covered grill over medium coals 8-12 minutes until pork is cooked through turning once. (Makes 4 servings)

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BBQ Baby Back Ribs

1 cup seasoned rice vinegar 1 cup orange juice 1/2 cup maple syrup 1/2 cup water 2 T. finely chopped ginger 2 T. finely chopped cilantro

4 cloves garlic, chopped 2 t. olive oil Salt and pepper 1 t. crushed red pepper 3-5 lbs pork loin back ribs 1 T. cornstarch

Combine vinegar, orange juice, maple syrup, water, ginger, cilantro, garlic olive oil, 1 t. black pepper, and red pepper in a medium bowl. Reserve 1 cup of marinade. Place ribs in a shallow glass dish or large plastic bag Pour remaining marinade over ribs, cover or close. Marinate in refrigerator 4-24 hours. To make glaze: place reserved cup of marinade in a small saucepan whisk in cornstarch. Bring to a boil stirring constantly, set aside. Remove ribs from marinade and discard marinade. Grill ribs on a covered grill over medium coals about 8-12 minutes, turning and rearranging frequently. Brush ribs with glaze the last few minutes of cooking. Remove from grill and baste again with glaze (4-6 servings)

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Smoked Brisket

Smoking brisket is always a matter of personal choice and since it's difficult to go wrong, it's just a matter of what you want to taste and see I always buy the untrimmed brisket with fat on one side. Slice into the fat checkerboard. (not too deep). A very good choice now is spicy italian dressing, just rub it all over so it will cook through the fat Salt and cayenne sprinkled generously over the fat side only. Plan to start the cooking the evening before you want to eat it. In your smoker start about 1 lb of charcoal per 1 lb of meat, soak mesquite or hickory chip in water at least 30 minutes. (any wood that loses it's leaves in the winter can be used for smoking, pecan fruit trees are other good choices. Be sure to use your waterpan Add some soaked chips to coals, put on meat. Let smoke for about 2-4 hours adding chips as necessary. Then double wrap the meat in heavy-duty aluminum foil, adding coals if necessary. Let meat cook undisturbed for another approx 8 hours or until you're almost ready to serve it. Remove it from smoker and let set for at least 15 minutes before slicing. Slice diagonally across the grain and trim off fat. (Serves a lot)

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Smoked Turkey

This process is one that needs to be started the night before you plan on eating the bird. Soak for at least 30 minutes some mesquite or hickory wood chips. Start approx 1 lb. of coals per 1 lb. of meat, adding coals as necessary to keep heat at around 200 degrees. Add soaked wood chips occasionally to smoke, but not to overpower the meat. We smoke our turkeys about the same way as briskets, but we don't wrap in foil. Cook at least 12 hours, you may go more if you want, but be warned, too long equals dry meat. Some folks like to smoke the turkey on the bottom rack while cooking a ham or pork roast on top to let the juices drip on the turkey. The cajun way is also to add spices, (wine,bellpepper, mint, garlic, parsley, worcestershire, liquid smoke) and whatever else sounds good to the water. Did I mention to be sure and use your waterpan?

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