Jalapeno Grilled Chicken Recipe

1 ea Chicken, broiler/fryer,

-- quartered 1 tb Oil, cooking

1/4 c Onion, chopped

1 ea Garlic, clove, minced

1 c Catsup

2 tb Vinegar

1 tb Sugar, brown

1 tb Peppers, Jalapeno, minced

1/2 ts Salt

1/2 ts Mustard, dry

Heat the oil up in a saucepan over medium heat. Add onion and garlic, then cook, stirring occasionally, for about 5 minutes or until the onion is tender.

Add catsup, vinegar, brown sugar, jalapeno peppers, salt, and mustard. Cook, stirring occasionally, until mixture is blended. Place the chicken, skin side up, on a prepared grill about 8 inches from the heat. Grill, turning every 8 to 10 minutes, for about 40 minutes.

Brush chicken with sauce, grill, turning and basting with sauce every 5 minutes, about 20 minutes more or until chicken is fork tender.

Jamaican Hamburgers Recipe

2 tb Butter

1 sm Onion, chopped

1/4 ts Cayenne pepper

1/4 ts Allspice

1/2 lb Lean ground beef

1/2 ts Salt

1/2 ts Black pepper

1/2 ts Curry powder

1/2 ts Dried thyme

1/4 c Bread crumbs

1 Beaten egg

Mix all ingredients together and form into 2 large patties. Grill or broil 5-7 minutes per side

Jeff's Barbecue Sauce Recipe

1/4 c Bacon drippings or margarine

1 c Ketchup

1/2 c Molasses

2 tb Worcestershire Sauce

1/4 c Wine vinegar

2 c Water

2 tb Chili Powder

1 ts Dry mustard

1/2 ts Salt

1/2 ts Cayenne Pepper or Red Pepper

1/2 ts Garlic Powder

In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar. Begin cooking over low heat. Slowly stir in the water. Add the remaining ingredients, mixing well. Raise the temperature to medium high and bring the sauce to a boil. Reduce heat and simmer for 30 minutes. Let sauce cool and stand at room temp. for an hour or more. When ready to serve, reheat. Serve warm over barbecued meats. Sauce will keep refrigerated for several weeks.

Jeff's Favorite Barbecue Brisket Recipe

6 lb Beef brisket

Smoker for cooking 10 lb Charcoal

1/4 lb Mesquite wood

Basting sauce Barbecue sauce This is a perfect way to spend a day, and makes a meal fit for a king! It really takes a smoker to make this successfully, but creative folks can use whatever's handy. Select a good quality beef brisket. Trim off excess fat and store in refrigerator until ready to barbecue. If you wish, marinade the meat for additional flavor or tenderness. A good marinade can consist of water, Worcestershire Sauce, Soy Sauce, pepper, lime or lemon juice - whatever you like! (No Salt, though) Start 8 lbs. of the charcoal and allow coals to develop gray ash over all before beginning to cook. Reserve the remaining 2 lbs. for adding when needed later. Add wood that has been soaking in water for an hour or so. Cook the meat on a grate approx. 8 inches over the coals, adding charcoal and wood to fire as needed. It isn't necessary to keep a heavy smoke at all times, just 1/2 of the cooking time. Use a meat thermometer to determine doneness of meat to your preference. If the smoker has an indicator for temperature, a low heat is fine. Coals and wood tend to burn at lower temperatures when enclosed in a smoker. While cooking, it is essential to baste often with the basting sauce. Usually every 10 minutes or even less will ensure a juicy and delicious brisket. If basting with another sauce, remember that anything containing sugar or tomato will burn, leaving a scorched flavor. That's especially true with meats cooked over long periods of time. Serve with the warmed barbecue sauce and breads, beans, salad or potatoes. Enjoy!

Jim's Teriyaki Marinade And Bbq Sauce Recipe

1 c Soy Sauce

1 c Water

2 tb Vinegar

2 tb Brown Sugar

1 ts Dry Mustard

1/2 ts Powdered Ginger

1/2 ts Garlic Powder

1 ts Hot Pepper Sauce, opt'l

2 tb Corn Starch

Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard.

Joey's Grilled Hamburger Supreme Recipe

1 lb Ground Round

1/2 ts Salt

1/2 ts White pepper

1/2 ts Garlic powder

3 tb Cajun Power Garlic Sauce

1 tb Worcestershire Sauce

1/2 ts Black Pepper

4 tb Italian Bread Crumbs

1 ts Old Bay Seasoning

1 cn Mushrooms

4 tb BUTTER

1/2 ts Onion Powder

Saute mushrooms in 1/2 stick of butter. Mix ground beef with spices thoroughly. Fashion into thin patties (1/4"); 5 inches in diameter as they will shrink and get "thicker" after grilling. Grill until desired doneness. Garnish with mushrooms, tomatoes, SHARP cheddar cheese and lettuce. Serve on an Onion roll. Purple onion slices are optional for those who enjoy that sweet onion. Hamburgers tend to get a little boring but this will change your mind about the traditional burger.

Barbecue Sauce Recipe

1/4 c Ketchup

1 c Tomato juice

1/4 c Vinegar

1/2 c Water

2 ts Worcestershire sauce

1/4 ts Chili powder

1/4 ts Garlic salt

1 ts Paprika

1/8 ts Ground cayenne pepper

1 ts Dry mustard

1 ts Salt

2 ts Brown sugar

1/2 c Chopped onion

Combine all ingredients and simmer 15 minutes. Sufficient for 3 lbs. of ribs.

Juicy Florida Barbecue Sauce Recipe

24 oz Bottle Ketchup

1 lb Dark Brown Sugar

1/2 tb Prepared Mustard

1 tb Black Pepper

1/2 c Onion Juice

3/4 c Fl. Orange Juice

3/4 c Pineapple Juice

3/4 c Mango Juice

4 tb Corn Starch

Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts

Kansas City Barbeque Sauce Recipe

1 ts Salt

3 c Canned beef broth

1/4 c White vinegar

1/2 c Worchestershire sauce

1 c Tomato paste

1/2 c Brown sugar

1/2 c Honey

1 tb Chili powder

3 tb Paprika

1 tb Sage

1 1/2 ts Cayenne pepper

1 ts Tumeric

3 cl Garlic, crushed

Blend all together in a large saucepan and simmer for 1 1/2 hours

Kasha Burgers Recipe

1 cup buckwheat groats -- (kashe)

2 small onions -- chopped

1/2 pound mushrooms -- chopped

1 tablespoon parsley -- chopped

3 egg whites

1/2 teaspoon salt

1/4 teaspoon pepper

Cook kashe and cook. Saute onions and mushrooms. Mix all together, Shape into burgers and brown in Pammed skillet or griddle.