Preheat an outdoor grill for high heat. Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt, and black pepper. Coat the chicken with this mixture. Lightly oil the grill grate. Arrange chicken breasts on the grill. Cook for about 20 minutes

Preheat the grill for high heat. Lightly grease 4 large sheets of heavy duty aluminum foil. Stuff each mushroom with equal amounts of green onions and pine nuts. Place 6 mushrooms on each piece of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Seal the foil around

Preheat grill for high heat. In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces

Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice. Marinade meat of choice overnight or up to 24 hours. Cook on barbecue and baste frequently with the marinade. Near the en

Preheat grill for medium heat. In a large pot, bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes. In a mixing bowl, mix together barbeque sa

Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C). Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil. Place ears of corn on the gr

Preheat an outdoor grill for high heat. In a bowl, mix the beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder, and steak seasoning. Form the mixture into 8 patties. Grill the patties over indirect heat for about 5 minutes on each side, or until done.

Preheat grill for high heat. In a medium bowl, mix together potato, cheese, and mushrooms. In a large bowl, mix ground beef with onion soup mix. Form into 6 large burger patties. Make a pocket in each burger, stuff with potato mixture, and seal. When ready to grill, brush grate

In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.

In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours. Preheat grill for high heat. Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 mi

Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil. Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper. Preheat an outdoor grill for medium-

Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil. Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture. <

Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together olive oil, garlic and pepper. Score steak and rub with the olive oil mixture. Place steak on the prepared grill. Cook 20 minutes, or to desired doneness, turning once.

Combine the vinegar, mustard, black pepper, red pepper, salt, white sugar, and butter in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Stir in the tomato paste until well blended. Allow to cool.

Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour. Preheat grill to medium heat. Grill chicken breasts for 6 to 8 minutes on each side, turning occasiona

Rinse zucchini and slice into 1/2 inch rounds. Place zucchini pieces into a large bowl and cover with salad dressing. Stir to coat, cover and refrigerate for two to three hours. Preheat the grill for high heat. Lightly oil grate and place zucchini on to grill. Cook 3 to 4 minutes on each s

In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, brown sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary. Place ribs in a large, shallow dish, and pierce several times with a fork. Pour 1/2 the marinade over ribs, reserving remainder. C

In a large, well seasoned, cast-iron dutch oven with a cover, heat 1/4 cup of oil over high heat until it boils. Add the garlic cloves, cover, and cook for one minute. Remove the garlic from the oil and set aside to cool.Then peel them by squeezing the cloves out of thier skins, a

25 pounds ground beef serves 150. 2 c. dried onion 1 c. brown sugar 1 c. prepared mustard 1 c. vinegar 1/2 c. Worcestershire sauce 16 c. catsup Brown meat. Drain excess fat. Add remaining ingredients.

Mix first 4 ingredients. Cut hot dogs into 1 to 2 inch lengths an add to sauce. Microwave on high for 8 minutes.

Cover and simmer slowly for about 30 minutes. Serve in hamburger buns. (Freezes well and improves second day.)

Cut off the small piece of the chicken wing and the 2 bone part so you have only the meaty part. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extr

1. Heat oil in pan. Dice onion, add to pan. Brown onions over high heat, add garlic, if desired. Stir as needed, so the onion doesn t burn. When onion turns clear, add the following and quickly stir in vinegar, Worcestershire sauce, molasses and mustard. When these have mull

Place all ingredients in a resealable gallon size freezer bag. Make sure bag is sealed. Shake and tumble the mixture until all ingredients are thoroughly mixed. Yield: 2 cups Source: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman

Cook onions and celery in hot fat till soft and yellow. Add remaining ingredients; Mix thoroughly. Makes 2 cups, enough to barbeque 4 lbs spareribs. Source: Better Homes and Gardens Barbeque Book     strongServings: 1/strong &nbs

In a large, well seasoned, cast iron dutch oven with a cover, heat 1/4 cup lid slightly ajar so steam can escape, and simmer 2 hours, stirring occassi Salt meat if desired. Do not marinate it in the sauce. Instead, cook it slo     strongServing

Combine all ingredients and simmer on very low fire for at least 20 minutes. Source: Best Barbeque Recipes, by Mildred Fischer     strongServings: 1/strong  

Combine all ingredients and simmer on very low fire for at least 20 minutes. Makes sauce for 25 lbs of meat. Excellent for spareribs.     strongServings: 1/strong  

Combine all ingredients in a pot and bring to a rol ling boil. Cook for about 30 45 minutes until thick. Stir occasionally.     strongServings: 1/strong  

Saute the onions in the oil without browning. Add all other ingredients. Simmer for 30+ minutes to thicken.     strongServings: 1/strong  

roast and pat it dry with paper towels. Combine the red pepper, salt, and black pepper. Rub the mixture into all sides of the pork Cover loosely with wax paper and refrigerate overnight. 2) Place the seasoned pork in a shallow roasting pan and let stand at room temperat

In a saucepan combine all ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Use to baste lamb, pork or ham the last 15 minutes of grilling. Pass remainder.     strongServings: 3/strong  

Combine all ingredients and cook slowly for 45 minutes. Use to baste meat or fish while cooking, or dip slices or chunks of hot cooked meet into the heated sauce before serving. Recipe By : Contributed by Marius Johnston     strongServings

Ciik onion, red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender about 5 min. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered for about 10 min. stirring occasionally. Recipe By :  br

Ciik onion, red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender about 5 min. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered for about 10 min. stirring occasionally. Recipe By :  br

Combine all ingredients. Let stand five minutes. Stir before using a brush on chicken or turkey parts. Serve with remaining sauce. (Makes two cups) Source: Best Barbecue Recipes, by Mildred Fischer     strongServings: 1/strong &n

"This recipe..appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet s barbecue sauce. Home economist Kay Spicer created the winning recipe." Anne s note: Swiss Chalet is a chain of Canadian chicken restauran

"This recipe..appeared in the Toronto Star many years ago as a result of a contest to create a sauce similar to Swiss Chalet s barbecue sauce. Home economist Kay Spicer created the winning recipe." Anne s note: Swiss Chalet is a chain of Canadian chicken restauran

and then cool. Add brown sugar and stir every 30 minu Preparation Time: Jim S     strongServings: 50/strong  

Melt butter in medium saucepan over medium low heat. Add onions and cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer, uncovered, stirring occasionally, 1 hour. Brush on chicken during fi