Combine all ingredients. Marinate a choice sirloin for at least six hours, basting or turning frequently. Grill steak quickly over charcoal to desired doneness.

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to larg

Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burning). Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals and grill, turning to brown evenly, brushing frequently with sauce, about 10 to

Make deep cuts in the meat between the ribs so the meat will absorb the marinade. Rub meat well with the sugar and sesame oil and let sit for 30 minutes. Combine remaining ingredients; pour over ribs, and let stand for 1 hour. Bake or barbecue, turning and basting frequentl

Combine first 6 ingredients in a 2-quart shallow dish, stirring well; add flank steak, turning to coat. Cover and chill 8 hours, turning meat occasionally. Remove steak from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill. Cook steak, c

Mix the first four ingredients. Reserve 1/4 cup of the marinade to brush on while grilling. Pour remaining marinade over the pork chops, and refrigerate them for 2 hours, turning once. Grill chops for approximately 20 minutes, turning them once and basting them.

Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill.

Combine liquid smoke and water in a large pot. Bring to a boil; add ribs and reduce heat. Simmer 1 1/2 to 2 hours. Remove ribs from liquid; cool. Ribs may be refrigerated or frozen at this point for future use. Dip or brush ribs with barbecue sauce. Place in a 400 degree F oven for 15

Combine first 9 ingredients; stir well. Pierce roast on all sides with a fork; place in a large shallow dish. Pour marinade over pork; cover tightly. Refrigerate 4 hours, turning roast occasionally. Remove pork from marinade, reserving marinade. Insert meat thermometer into thickest p

For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice and ginger in a small mixing bowl. Trim fat from the pork chops. For a charcoal grill, place the chops on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or till

Mix all ingredients and pour into a plastic or glass bowl deep enough to hold entire roast and marinade. Put roast in bowl and turn twice. Add more wine if roast is not completely submerged into marinade. Using meat fork, punch holes all over roast. Cover and marinate 48 hours at room temperatur

In a shallow bowl combine, onion, lemon zest, lemon juice, vinegar, oil, mustard, garlic, basil and pepper. Place the steak in the dish. Spoon marinade on top. Cover dish and marinate the meat for 8 hours or overnight, turning the steak every few hours. Prepare grill. Spray

In shallow dish, combine all ingredients except meat and olives. Score steaks by making shallow cuts in crisscross pattern on one side; add to marinade. Marinate at room temperature for at least 2 hours, turning several times. Remove steaks, reserving marinade. Place on grill about 3

Choose your favorite steak. Grill the steaks al carb�n and serve them topped with the chiles or bell peppers. To prepare the topping, heat butter in a skillet over medium heat. Add garlic and chiles or peppers and saut� them until they are soft. If you are using bell pep

The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt, pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight. The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil � thi

Set ribs out of the refrigerator to warm to room temperature. Preheat grill. Meanwhile, make sauce. Saut� onion and garlic in butter in a skillet until onion is clear, then add remaining ingredients and simmer 20 minutes, stirring from time to time. Dip ribs into hot

Blend together peanut butter, soy sauce, coriander, cumin, garlic, chili powder, lemon juice and vegetable oil. Rub paste into pork cubes. Cover, let marinate at least 30 minutes. If marinating longer than 30 minutes, refrigerate. Thread cubes onto 4 to 6 skewers (if using bamboo, soa

Simmer bratwurst about 20 minutes in beer, then grill to a light brown over mesquite or charcoal. Serve with good mustard, German potato salad and apple strudel.

Combine marinade ingredients in small bowl. Place steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 20 minutes. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 3/4-in

For marinade, in shallow baking dish, combine dressing, brown sugar, soy sauce and ginger. Set aside. Score both sides of meat at 1 inch intervals diagonally across steak. Place steak in dish; turn to coat. Marinate in refrigerator for 3 to 24 hours, turning occasionally. R

Combine 1/4 cup of the Lea & Perrins�, lemon juice, oil, minced onion, salt and minced garlic; mix well and set aside. Place steak in tight-fitting bowl or plastic bag. Pour Lea & Perrins� mixture over steak. Marinate 2 hours. Remove steak from marinade. Place

Arrange ribs in flat roasting pan. Cover with thinly sliced onions. Add water to bottom of pan. Cover with foil and bake at 350 degrees F for 1 hour. Meanwhile, prepare marinade by mixing soy sauce, catsup, brandy and garlic. Marinate ribs for 4 hours in the marinade. Bake at 350 degr

Cut pork into slices about 1/4 inch thick. Drain pineapple, reserving all syrup. Blend syrup, teriyaki sauce, green onions, ginger and garlic powder. Pour over pork and pineapple. Cover and refrigerate at least 1 hour. Meanwhile, cook rice according to package directions and prepare g

Combine orange juice concentrate, tequila, lime juice, oil, ginger, garlic, salt, oregano and red pepper. Place steak in a plastic bag: add marinade, turning to coat. Close bag securely and marinate, refrigerated, for 4 hours, or up to overnight. Prepare Orange Salsa (recip

In a resealable plastic bag or shallow non reactive container, combine oil, onion, lemon juice, parsley, garlic, salt, marjoram, and pepper, add pork cubes and toss to coat. Seal or cover and refrigerate overnight. Combine sauce ingredients, cover and refrigerate for several hours. (by user)

Pork Pull

Mix all marinade ingredients together and let stand overnight. Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F for 8 to 10 hours. Let pork cool slightly. Pull the meat apart with a fork. Chop it up slightly and pour marinade over it. A

(by user)

Pulled Pork with Root Beer Barbecue Sauce

Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add onions, the 1 cup root beer and garlic. Cover; cook on LOW for 8 to 10 hou

(by user)

Red Wine and Herb Steak

Combine first 6 ingredients in a large, self-closing bag or glass bowl. Add steak and marinate in refrigerator 30 minutes or longer for extra flavor. Remove steak from marinade; discard marinade. Grill or broil steak 8 to12 minutes per side or to desired doneness. Slice on the diagona

(by user)

Ribs Tropicana

Place the ribs in a large pot and add enough water to cover. Bring to a boil over medium-high heat and simmer for 40 minutes, or until ribs are tender; drain. In a 9 x 13-inch baking dish, combine the remaining ingredients; mix well. Add the ribs to the baking dish, turning to coat ev

(by user)

Round Steak Sizzler

In a small bowl, combine catsup, Lea & Perrins�, oil and salt. Place steak in a snug-fitting bowl or doubled plastic bag. Pour catsup mixture over steak. Cover or fasten and refrigerate for 24 hours. Remove steak from marinade. Place on a rack over hot charcoal. Grill until don

(by user)

Milwaukee Style Spareribs

Place ribs in large shallow baking dish. In medium bowl stir together beer, corn syrup, onion, mustard, vegetable oil, chili powder and garlic. Pour over ribs. Cover; refrigerate overnight. Remove ribs from marinade. Grill 6 inches from source of heat for about 40 to 45 min

(by user)

North Carolina Pulled Pork

In a small bowl, mix mild paprika, light brown sugar, paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder and salt. Rub the pork butt roast vigorously on all sides with the paprika mixture. Wrap in plastic. Chill in the refrigerator 8 hours, or overnight.

(by user)

Santa Fe Steak

Combine marinade ingredients, set aside 2 tablespoons in refrigerator. Place steak and marinade in a re-sealable plastic bag and turn to coat. Marinate in refrigerator for 6 to 8 hours. Remove steak from bag and grill, turning occasionally, for 16 to 18 minutes or until desired donene

(by user)

Santa Fe Style Steak

Combine all ingredients except steak; reserve 1/4 cup for dipping cooked steaks. Brush steaks with sauce mixture. Grill to desired doneness, about 14 to 18 minutes for 1-inch thick steaks, turning once and brushing with sauce.

(by user)

Shish Kebab

Alternate beef and vegetables on 8 skewers. Marinate overnight in salad dressing. Grill after draining.

(by user)

Sierra Ranch Ribs

In a 5-quart kettle place spareribs; add water to depth of 1 inch. Cover. Bring to boil over high heat; reduce heat and boil gently 1 hour or until ribs are fork tender. In 1-quart saucepan mix together remaining ingredients. Bring to boil; reduce heat; simmer 10 minutes. Drain ribs. Brush gener

(by user)

Sirloin Shish Kebab

Mix all ingredients except tomatoes, onions and green peppers. Marinate for at least 4 hours (overnight is better) in a nonreactive dish. Alternate steak and vegetables on 6 skewers. Broil over charcoal fire, turning frequently, and basting with marinade. You can add potatoes and pine

(by user)

Peachy Smoked Pork Roast

In blender, combine salt, pepper, ginger, oil, vinegar, brown sugar, chili sauce and undrained peaches. Blend until smooth. Place pork loin in a heavy plastic bag. Pour half of peach sauce over; refrigerate, covered, overnight. Refrigerate remaining peach sauce. Prepare gri

(by user)

Pineapple Barbecue Beef

Trim excess fat from ribs and sprinkle with salt and pepper. Place ribs in a Dutch oven and add water. Cover and simmer for about 2 hours or until meat is tender. If necessary during cooking, add water. Drain ribs. Combine preserves, cranberry sauce, marmalade, chili sauce

(by user)

Southwestern Grilled Pork Tenderloins

Mix together chili powder, oregano, cumin and garlic and rub over surfaces of tenderloins. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes, until inserted thermometer reads 160 degrees F. Pork is done when there is still a h

(by user)

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