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GRILLED GREEN BEAN AND RED ONION SALAD
SALAD
1 1/2 lb. green beans, trimmed
2 tbsp. olive oil

Light the grill. Toss the green beans with the oil. When the coals turn gray, use tongs to set the beans in a single layer on the grill. Cook them for about 4 minutes, turning them often. The beans should char in spots, but do not let them burn all over. They are cooked when they look slightly wilted. Remove the beans from the grill and return them to the mixing bowl. Cover the salad tightly and refrigerate for several hours or dress it and serve right away.

DRESSING
1/4 c. fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground black pepper,
to taste
1/4 c. olive oil
1 head chicory, torn into pieces
1/2 red onion, very finely chopped
1/2 red onion, quartered (for garnish)

In a bowl, whisk together the lemon juice, mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until the dressing emulsifies. Arrange the chicory in a wide, shallow serving bowl. Using tongs, add the green beans. Pour the dressing over the beans and sprinkle them with chopped onion. Garnish with the onion quarters and serve at once

GRILLED MUSHROOM SALAD
1 lb. lg. white mushrooms, such as shiitake or portabello
5 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground black pepper,
to taste
2 tbsp. freshly grated Parmesan cheese
2 tbsp. finely chopped fresh parsley

Light the grill. Remove and discard a slice from the bottom of each mushroom stem. If the caps are sandy, wipe them with a clean cloth. Brush the mushrooms with 3 tablespoons of the olive oil. When the coals turn gray, set the mushrooms, rounded sides down, on the grill and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when they start to release some of their liquid and collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly. In a small bowl, whisk together the balsamic vinegar, salt, and pepper. Drizzle in the remaining 2 tablespoons of oil, whisking constantly until it is all combined. Pour the dressing over the mushrooms, then cover them tightly with plastic wrap. Refrigerate them for 1 hour. Sprinkle the mushrooms with Parmesan, parsley, more salt and pepper if you like, and serve with grilled bread. Serves 4.

GRILLED CORN SALAD
6 ears fresh corn, husked
2 tbsp. corn oil
1 red bell pepper, diced
2/3 c. diced red onion
1/4 c. red wine vinegar
1 tbsp. minced fresh thyme or 1 tsp.,
dried
2 tsp. minced fresh chives
2 shallots, minced
1/2 tsp. salt
1/4 tsp. fresh ground pepper
1/2 c. olive oil

Cook corn in boiling water until barely tender, about 3 minutes, drain and rub with oil; put on grill over hot fire until lightly browned all over; cut kernels off corn and mix with red pepper and onion. In separate bowl, combine other ingredients, except olive oil. Gradually whisk in olive oil and pour over salad and toss.

GRILLED VEGETABLE KABOBS
12 lg. fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes

Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture. Remove from heat. Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings.

GRILLED TOMATOES
6 tomatoes
1 green pepper
1/2 c. sugar
1 c. dried bread crumbs
Butter

Preheat oven to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish. Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs alternately. Add dot of butter in center. Bake 1 hour. Serves 6

GRILLED RED ONIONS
4 med. red onions
2 tbsp. Worcestershire sauce
2 tbsp. Balsamic vinegar or red wine
vinegar
2 tbsp. soy sauce
2 tbsp. olive oil
3/4 tsp. pepper

Cut and discard 1/4" slice from top and bottom of each onion, then cut onions in half crosswise. Arrange in single layer in shallow dish. Whisk together Worcestershire sauce, vinegar, soy and oil and pour over onions. Marinate 1 hour at room temperature, basting occasionally. Grill onions on medium with grill cover down, basting occasionally about 4 minutes per side, until brown. Season with pepper. TIP: Hold onion sections together with small skewers while grilling.

GRILLED CORN ON THE COB
Corn on cob with husks on
Butter (stick works best)
Aluminum foil

Pull back small amount of husk. Put small amount of butter on corn. Put husks back over again. Wrap in foil. Put on hot grill turning once in a while. Leave on grill 15-30 minutes. Corn won't burn too fast. Be careful very hot when husking corn.

HERBED GRILLED CORN
1/2 c. butter, softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. salt
Dash of pepper
8 cleaned ears of corn

Blend butter with parsley, chives, salt and pepper. Spread 1 heaping tablespoon on each ear; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.

GRILLED CORN VINAIGRETTE
1 medium ear of tender sweet corn, shucked, silk removed
1/2 cup plus 1 tablespoon corn oil
1 egg yolk
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
freshly ground black pepper

Light a hot fire in a charcoal grill or preheat a gas grill to medium high. Brush the corn with 1 tablespoon of the corn oil. When the fire is hot, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly browned on all sides, about 6 minutes. Let cool slightly, then cut the corn kernels from the cob. Scrape off any corn juices as well. Measure out 1/2 cup of corn kernels and juices; reserve the rest for another use. In a medium bowl, whisk together the egg yolk, vinegar, mustard, a pinch of salt and a grinding of pepper. Gradually whisk in the remaining 1/2 cup of corn oil; the dressing will thicken. Stir in the corn kernels and juices. Use the dressing shortly after completion. Makes 1 1/2 cups.

ITALIAN GRILLED VEGETABLES
1/2 c. Miracle Whip salad dressing
1/2 c. Kraft Zesty Italian dressing
2 zucchini, cut in half, lengthwise
2 summer squash, cut in half,
lengthwise
2 red, green or yellow peppers, cut
into quarters

Combine dressings, mix until well blended. Lightly score cut sides of vegetables, brush with dressing mixture. Place dressing side up on broiler pan. Broil 4 inches from heat source for 6 minutes, turn, brush with dressing. Continue broiling 6 minutes or until vegetables are tender. Serve with remaining dressing mixture. Makes 4-6 servings.

GRILLED CABBAGE
1 head cabbage
1 stick butter, softened
1 med. onion
5 slices bacon
Crushed red pepper (very light)

Dice all of the above, put in tinfoil pan. Cover with tinfoil. Cook on grill until done (approximately 40 to 60 minutes).

EASY CHEESY GRILLED POTATOES
4 to 6 potatoes, unpeeled, cut into 1 to 1 1/2 inch cubes
1 med. onion, sliced & separated into rings
4 to 6 slices cheese (1 slice per potato)
Salt & pepper to taste

Slice the onion and cube the potatoes. Place on a large sheet of heavy-duty aluminum foil, layering potatoes and onions twice. Place the cheese slices on top and close the foil tightly. Place on grill for 30 to 45 minutes while grilling other meat. These potatoes are so good you may need to double the recipe! (Make 2 foil packs when doubling!)

GRILLED POTATOES
2 lb. red potatoes, quartered
1/2 c. water
1/2 c. Miracle Whip salad dressing
1/4 c. chicken broth
2 tsp. dried oregano leaves
1 tsp. garlic powder
1/2 tsp. onion powder

Cook potatoes until partly done. Drain off water. Mix remaining ingredients, stir in potatoes, cover and refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes or skewers. Place on grill over hot coals. Grill covered for 4 minutes. Rotate skewer; brush with reserved salad dressing mixture. Continue grilling until done and brown.

GRILLED VEGETABLE PACKETS
2 c. corn cut from cob
1 sweet red pepper, cut into strips
1 sm. green pepper, cut into strips
1 sm. onion, sliced
8 cherry tomatoes, cut in halves
1 tbsp. chopped parsley
1/4 tsp. dried basil
1/2 tsp. lemon pepper
1/2 tsp. salt
2 tsp. butter or margarine

Mix first 9 ingredients in large bowl. Put vegetables on 2 (12x12-inch) pieces of foil. Dot with butter. Bring ends of foil together and twist to seal. Grill packets over hot coals for 15-20 minutes until vegetables are tender. Serve hot. Yield: 4 servings.

GRILLED SWEET POTATOES WITH CILANTRO SAUCE
CILANTRO SAUCE
1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili
pepper, cored, seeded, and very
finely chopped
1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)

In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).

SWEET POTATOES
6 lg. sweet potatoes, rinsed, with
skins intact
1/4 c. olive oil
Salt and freshly ground black pepper,
to taste

Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.

GRILLED FLANK STEAK
1 (1 1/2 lb.) flank steak
1 c. vegetable oil
1/2 c. firmly packed brown sugar
1/2 c. soy sauce
1/4 c. red wine
1 tbsp. minced garlic
1 tbsp. minced gingerroot or 1 tsp.
ground ginger

Trim excess fat from steak; score steak on both sides in 1 1/2 inch squares. Place steak in a large shallow dish or zip-top heavy-duty plastic bag. Combine oil and remaining ingredients, stirring well. Pour over steak. Cover or seal; marinate in refrigerator 8 hours, turning occasionally. Drain steak, reserving marinade. Grill, covered, over medium coals (300 to 400 degrees) 6 to 8 minutes on each side or to desired degree of doneness, basting twice with marinade. Discard remaining marinade. To serve, slice steak across the grain into thin slices. Yield: 6 servings. Note: Steak may be grilled ahead of time and served cold.

GRILLED MEATBALLS
1 lb. ground beef
1/4 c. grated Parmesan cheese
1 pkg. chopped spinach, chopped &
drained
1 mashed garlic
1 egg
1 tsp. Accent
Salt & pepper
1/2 c. cornmeal

Mix and make into balls size of lemon. Roll in cornmeal. Well greased broiler pan, cook under broiler at 375 degrees for 15 to 20 minutes.

GRILLED CHOPS
3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 1
1/2-inch thick)

Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade. Yield: 6 servings. These pork chops make a quick company dish. Our family enjoys them on the grill, as the simmer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler.

GRILLED FRESH HAM
4 to 5 pound Armour boneless fresh ham pork leg
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced

Prepare covered grill with drip pan in center, bank with medium hot coals. Place ham in center of grill. Grill over slow coals until meat thermometer registers 160 degrees F. about 2 2 1/2 hours. Mix remaining ingredients; brush ham frequently with sauce during the last hour of grilling time. Let ham stand at least 10 minutes before carving.

GRILLED HAWAIIAN PORK TENDERLOIN
3 pounds pork tenderloin
1 quart reduced pork broth
1/2 cup brown mustard
1/2 cup yellow mustard
1 1/2 tablespoons horseradish
1 1/2 tablespoons ketchup
1 1/2 tablespoons brown sugar
2 cloves garlic, minced
8 small red potatoes
2 carrots, stripped
1 can pineapple rings

In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Simmer on low and reduce. Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done, 170 degrees. About 1 hour on low heat. Grill vegetables and pineapple during last half of the cooking time and serve with the meat.

BABY BACK RIBS
4 racks pork baby back ribs, each about 1 pound
12 whole black peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3 inches long
1/4 cup soy sauce
1 12 ounce jar plum jam
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press

In 8 quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve.

Prepare glaze: In 1 quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic.

Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.

BARBECUE BEEF RIBS
5 pounds beef short ribs
3 cups BBQ sauce

Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals

BBQ RIBS
3 pounds short ribs
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.

Day of grilling, place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve with extra sauce on the side.

ASIAN GRILLED PORK TENDERLOIN
2 pork tenderloins, about 3/4 pound each
chopped fresh cilantro, for garnish

Marinade:
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3 garlic cloves, finely chopped
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper

In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro. Makes 2 servings.

PORK CHOPS WITH ORANGE SAUCE
4 lean loin pork chops
2 teaspoons dry mustard
1 tablespoon honey
1 teaspoon water
2 tablespoons brown sugar
2 tablespoons orange juice
black pepper

Grill pork chops until well browned. Combine the mustard and water and spread mixture on to the chops. Combine honey, brown sugar and orange juice and brush over chops. Grill for a few minutes under a moderate heat to glaze the chops. Serve with boiled potato and green vegetable or carrots.

BOURBON STEAK
1-1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed

Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night. Grill to desired doneness. This recipe is good with any cut of steak you like.

GRILLED RIB-EYE STEAKS
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or
1/2 cup for 6 steaks)

Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill. Grill steaks until of desired doneness, basting with the butter or margarine as needed. Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.

GRILLED LONDON BROIL
1/2 c. red wine vinegar
1/2 c. soy sauce
1/2 c. vegetable oil
1/2 tsp. black pepper
4 cloves of garlic, sliced
1 (3 1/2 lb.) London Broil

Combine first five ingredients in a large shallow dish, mixing well. Add steak. Turn to coat each side. Cover and refrigerate 12 hours. Remove steak from marinade. Grill covered over medium hot coals on each side until desired degree of doneness, basting occasionally with marinade. Remove from grill, wrap in foil after pouring excess marinade over steak. Let stand in marinade 5 minutes slice and serve.

GRILLED MARINATED CUTLETS
1/2 c. oil
1/4 c. vinegar
Salt and pepper
1 tbsp. oregano
12 (3 oz.) cutlets (beef, veal or
lamb)

Mix oil, vinegar, salt, pepper and oregano. Flatten cutlets. Pour marinade over cutlets for 1 hour, turning occasionally. Drain the cutlets; lay on a very hot grill and brown them on both sides. Turn down the heat and continue cooking, brushing them with the marinade.

HONEY MUSTARD STEAKS WITH GRILLED ONIONS
4 boneless beef top loin steaks, cut 1
inch thick
1/3 c. Dijon-style mustard,
coarse-grain
1 tbsp. parsley, chopped
1 1/2 tbsp. honey
1 tbsp. each cider vinegar and water
1/4 tsp. hot pepper sauce
1/8 tsp. coarse grind black pepper
1 lg. onion, cut into 1/2 inch thick
slices

Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place steaks and onions on grid over medium coals*; brush both with glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160 degrees), turning once and brushing with glaze. 4 servings. Recipe may be prepared using boneless beef top sirloin steak or rib eye steaks cut 1 inch thick.

GRILLED HAMBURGERS
1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/4 c. Bullseye Barbeque Sauce
Salt & pepper to taste

Mix all ingredients together then make patties. Grill to taste. Medium recommended.

GRILLED CHUCK STEAK
1/2 c. chopped onion
1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 clove garlic, minced
2 1/2 lbs. chuck steak, 1/2 inch thick

Combine ingredients except steak. Marinate meat in mixture 3 hours in refrigerator, turning several times. Drain. Broil steak on grill over hot coals. Cook steak to doneness you like (about 30 minutes total time), turning once. Baste with marinade during broiling. Makes about 4 servings.

GRILLED STEAK WITH LEMON
4 lbs. flank steak
1/2 c. + 3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tbsp. fresh minced rosemary
2 tbsp. fresh minced thyme
1 1/2 tbsp. whole black peppercorns
2 tsp. grated lemon peel
1/2 tsp. salt
Mesquite chips soaked 1 hour

Place meat in large shallow baking dish just large enough to accommodate in single layer. Drizzle 1/2 cup lemon juice over. Set meat aside. Add remaining 3 tablespoons lemon juice, oil, rosemary, thyme, peppercorns, lemon peel, and salt to processor and blend until paste forms. Rub paste on both sides of meat. Marinade 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Prepare barbecue (medium-high heat). Add chips. Place meat on grill. Cover and cook 6 minutes. Turn meat over. Cover and cook to desired degree of doneness, about 6 more minutes for medium-rare. Transfer steaks to platter. Let stand 10 minutes. Cut steaks diagonally into thin slices and serve.

GRILLED SHISH KABOBS
2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices

MARINADE
1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice

MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed. SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.

GRILLED SWEET AND SOUR CHOPS
1 sm. can crushed pineapple
3 tbsp. soy sauce
8 pork chops
2 tbsp. dry minced garlic
3/4 c. brown sugar

Make marinate of UNDRAINED pineapple, garlic, soy, and sugar. Place chops in airtight container and cover with marinade. Refrigerate 24 hours. Grill over low fire.

GRILLED BONELESS PORK CHOPS
4 pork boneless chops, cut about 1- 1/2 inches thick
2 cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2 teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to taste
pepper to taste
olive oil

In a resealable plastic bag, make the marinade mixture by combining the red wine, bay leaves, rosemary, thyme, coriander, nutmeg, and cloves. Place in the plastic bag each pork and marinate about 8 hours in the refrigerator, turning occasionally. Preheat grill to medium heat. Remove each pork chop from the plastic bag; drain and pat dry. Discard marinade. Season each pork chop with with salt and pepper and lightly brush with the olive oil. Grill the each pork chop for 6 to 8 minutes on each side. Remove from grill and serve. 4 servings

STUFFED GRILLED PORK CHOPS
4 extra thick rib pork chops, about 1 to 1 1/4 inches thick, to serve four
3/4 cup dry breadcrumbs
large pinch dry rosemary, crumbled fine
large pinch dry marjoram, crumbled fine
1 tablespoon melted butter
1/2 cup sweet onion, minced
1 small clove garlic, minced
1/2 teaspoon salt

Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.
 

GRILLED APRICOT FISH
1 pound halibut
1/2 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons chopped fresh tarragon

Brush grill rack with vegetable oil. Heat grill to medium heat. Place fish on grill rack. Cover and grill 5 to 6 inches from heat 10 to 20 minutes, turning once, until fish flakes easily with fork. Meanwhile, mix remaining ingredients; spoon onto fish during last minute of cooking. Makes 4 servings.

GRILLED LEMON PEPPER HADDOCK
1/2 c. milk
1 c. bread crumbs
Lemon juice
Lemon pepper seasoning salt
1 tbsp. butter
1 lb. haddock fillet

Dip fillet in milk, then bread crumbs. Place on sheet of aluminum foil (enough to make a tent around fillet). Sprinkle with fresh lemon juice. Sprinkle heavy with lemon-pepper and seasoning salt. Dot with butter. Fold up tin foil to make a tent and poke holes in the side for vents. Place on grill and cook about 10 minutes or until fish flakes when tested with a fork.

BARBECUED SALMON
3 tablespoons melted butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/4 teaspoon salt
4 6 ounce salmon steaks

Combine the butter, lemon juice, white wine vinegar, lemon peel, garlic salt and salt; stir thoroughly. Generously brush both sides of the salmon steaks with mixture. Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6 to 8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork. Serves 4.
 

MARINATED GRILLED FLANK STEAK
Juice of 1 lemon
1/2 c. soy sauce
1/4 c. dry red wine
3 tbsp. oil
2 tbsp. Worcestershire sauce
1 lg. clove garlic, sliced
Pepper to taste
Chopped green onion (optional)
Chopped dill weed (optional)
Celery seed (optional)
1 1/2 lbs. flank steak

Mix all ingredients except steak in a shallow glass pan. Score steak and add to the pan. Marinate in the refrigerator, for 2 to 12 hours, turning steak over occasionally. Broil over hot coals for 5 minutes (or more) per side. Slice meat on the diagonal across the grain and serve.

GRILLED PEPPERED STEAKS
3/4 c. olive oil
1/3 c. red wine vinegar
4 1/2 tbsp. Dijon mustard
4 lg. garlic cloves, minced
2 lg. shallots, chopped
1 tbsp. + 1 tsp. coarsely ground
black pepper
1 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
1 tsp. salt
3 flank steaks (about 1 1/4 lb. each)
Fresh thyme sprigs
Fresh rosemary sprigs

Whisk first 9 ingredients in medium bowl to blend. Place steaks in single layer in large baking dish. Pour marinade over and turn steaks to coat. Cover and refrigerate overnight. Prepare barbecue (medium-high heat). Place steaks on grill and season all sides with pepper. Grill steaks about 4 minutes per side for medium-rare. Thinly slice steaks diagonally across grain. Arrange slices on platter and garnish with thyme and rosemary sprigs. Serves 8.

GRILLED RED SNAPPER WITH LIME
1 med. Bermuda onion, thinly sliced & separated into rings
1 lb. of red snapper, or salmon fillets
1 tbsp. coarse mustard
Lime wedges, chopped orange sections
and chopped papaya
Slices for garnish
6 tbsp. lime or lemon juice
2 tbsp. honey

Prepare the grill or preheat the broiler. Place onion on a large no-stick frying pan heated on medium high. Saute without oil until soft and lightly burnished, about 8 to 10 minutes. (Use Pam spray for pan.) While onions are cooking, fry fish on both sides until cooked through, about 4 1/2 minutes on each side. Transfer to a heated serving platter. Add the lime juice and honey to the frying pan. Bring to a boil, and cook until reduced by half, about 3 minutes, stirring frequently. Watch closely so it doesn't boil away. Drizzle over fish and serve immediately. Serves 4.

GRILLED FAJITAS
1 c. oil-free Italian dressing
4 oz. diced green chilies
1 1/2 lb. flank steak
8 flour tortillas
1 c. shredded lettuce
1/2 c. diced tomato
1/3 c. sharp Cheddar cheese, shredded
Hot sauce

Combine dressing and chilies. Pour mixture over steak. Marinate in a covered container for at least 6 hours in the refrigerator, turning occasionally. Grill flank steak 3 to 4 minutes per side until done. Slice across grain into thin strips. Assemble Fajitas by placing a few strips on warmed tortilla. Top with lettuce, tomato and cheese. Sprinkle with hot sauce.

CHARCOAL GRILLED HERBED CHICKEN HALVES
3 small chickens, halved

Herb Marinade:
1 cup sherry or if desired, apple juice
1/2 cup salad oil
1 large onion, grated
1 tablespoon dry or prepared mustard
1 tablespoon mixed herbs; thyme, marjoram, rosemary oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon soy sauce
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Measure all marinade ingredients into large jar; shake well to blend. Place chicken in shallow glass dish; pour Herb Marinade over chicken. Cover dish with plastic wrap; refrigerate several hours,turning meat occasionally. Remove chicken from marinade. Place chicken halves, bone side down, on grill 5 inches from medium coals; cook 20 to 30 minutes. Turn chicken and cook 30 to 40 minutes longer; basting frequently with marinade, until chicken is done. Makes 6 servings.

NOTE:
Either refrain from basting the chicken for the last several minutes of cooking or halfway through cooking, boil remaining marinade (let boil for 5 minutes to kill off the bacteria. Do not brush finished meat with contaminated sauce.

GRILLED CHICKEN WITH BARBEQUE SAUCE
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce (optional)

In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.

GRILLED CHINESE CHICKEN SALAD
Boneless chicken breast, sliced into strips (approx. 1 lb.)
Romaine lettuce (or any other leafy lettuce)
1 can mandarin oranges (whole segments)
Slivered blanched almonds
Olive oil and raspberry vinegar
Salt & pepper

Marinate chicken strips in a mixture of olive oil, raspberry vinegar and salt and pepper for 2 to 3 hours. Place chicken strips on grill and cook until done; set aside. Arrange freshly washed lettuce on a platter. Place chicken strips on lettuce and then add mandarin oranges. Make sure to allow some of the juice from the oranges to be sprinkled on the lettuce and chicken. Add the almonds, sprinkling them across the salad. Drizzle with a dressing of oil and vinegar. Salt and pepper to taste.

GRILLED CHICKEN THIGHS AND GREEN ONIONS
4 tbsp. oil
2 tbsp. rice wine or white wine
vinegar
1 tbsp. lemon juice
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. minced garlic
Ground ginger
Salt and pepper
8 chicken thighs
1 bunch green onions

In medium mixing bowl, whisk together oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger and salt and pepper. Pour over thighs, cover and refrigerate overnight. Grill skin side down over medium heat 8 to 10 minutes. Flip, brush with marinate and cook 4 to 6 minutes more. Skewer onions, brush with marinade and grill a couple of minutes a side. Serve chicken and onions over rice.

MARINADE FOR GRILLED CHICKEN
1 c. oil
2 c. vinegar
2 tbsp. salt
4 tbsp. poultry seasoning
1 tsp. pepper

Bring all ingredients to a boil; let cool. Doesn't need to be refrigerated. This is enough for about 4 chickens. For one chicken, with or without skin, place chicken in plastic zipper bag, or marinating container, and pour in enough marinade to coat, about 2/3 cup. Marinate 2 to 24 hours; grill or broil until done.

GRILLED CHICKEN DIJONNAISE
1/4 c. vegetable oil
1/4 c. fresh lemon juice
1/2 tsp. freshly ground pepper
6 skinless boneless chicken breast halves
3 tbsp. tarragon vinegar
2 tbsp. dry white wine
1 tsp. dried tarragon
4 tbsp. butter or margarine
2 tbsp. Dijon style mustard

In a shallow dish. Combine oil, lemon juice and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes. Meanwhile, combine vinegar, wine and tarragon in saucepan. Boil until reduced to about 2 tablespoons. Reduce heat to low, add butter and mustard and stir until butter melts. Set sauce aside; keep warm. Drain chicken well, grill or broil over medium heat, turning once and basting frequently with mustard sauce, until just cooked through about 5 minutes aside. Be careful not to overcook chicken. Serves 6.

GRILLED CHICKEN
2 sm. cans frozen orange juice concentrate
1/2 c. Worcestershire sauce
Chicken pieces

Blend orange juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add any other ingredients. Marinade chicken pieces about 1 hour. Cook over low flames, turning occasionally and basting often with marinade.

GRILLED CHICKEN BREASTS
2 tsp. Dijon mustard
4 chicken breasts halved & skinned
1/4 tsp. ground black pepper
1/3 c. butter or margarine
2 tsp. lemon juice
1/2 tsp. garlic powder
1 tsp. dried whole tarragon

Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 hours. Melt butter, stir in lemon juice, garlic powder and tarragon. Cook over low heat for 5 minutes, stirring occasionally. Place chicken on grill over medium coals or heat. Baste with sauce and grill 50 to 55 minutes or until done, turning and basting every 10 minutes.

BARBECUE SAUCE FOR GRILLED CHICKEN
2 eggs
1 c. oil
1/2 c. cider vinegar
1 tbsp. poultry seasoning
Salt and pepper

In a shaker, combine all ingredients and shake. Place chicken in large pan and pour sauce over chicken to baste. Continue basting as chicken is grilled.

GRILLED SWEET & SOUR CHICKEN KABOB
2 whole chicken breasts (boneless/skinless)
10 lg. mushrooms
1/4 c. soy sauce
1/4 c. cider vinegar
2 tbsp. honey
2 tbsp. oil (vegetable)
2 scallions, minced
1 (8 1/4 oz.) can sliced pineapple
1 (8 oz.) pkg. bacon
1 lg. green pepper, cut up in lg.
pieces

Cut chicken into chunks. Cut mushrooms in half. Combine chicken chunks, soy sauce, cider vinegar, honey, oil, scallions, and soak overnight or minimum 5 hours. Cut each pineapple slice into 3 sections. Cut each bacon slice into 3 sections. Wrap bacon around each piece of chicken and pineapple piece. Take 4 long skewers. Thread bacon wrapped chicken, pineapple, mushroom and pepper. Make it spaced enough for bacon to cook evenly. Brush reserved soy sauce mixture over grilling kabob. On grill, cook 10 to 15 minutes. Oven broiler, 10 minutes. Serves 4.

LEMON GRILLED CHICKEN
1 (3 to 3 1/2 lb.) chicken, cut into quarters
3/4 c. fresh lemon juice
1/4 c. olive oil
3 to 4 cloves garlic, mashed
1 tsp. dried oregano
1 tsp. chopped fresh parsley
Seasoned salt
Freshly ground pepper

TO MARINATE: In a bowl large enough to hold the chicken, combine all the ingredients for the marinade. Then marinate the chicken from 3 to 8 hours, turning the chicken and mixing the marinade every so often. TO GRILL: Preheat the grill. Lay a piece of aluminum foil on grill and brush with oil. Grill the chicken about 10 to 12 minutes per side (depending on heat and closeness to flame). Do not overcook. Brush chicken with marinade every 5 minutes during cooking. Serves 4.

GRILLED PEPPERY CHICKEN
8 skinned chicken breast halves
2 tbsp. olive oil
2 tbsp. soy sauce
2 tbsp. honey
1/2 tsp. thyme and 1/2 tsp. paprika
1/4 tsp. cayenne pepper
1 tbsp. white vinegar
1/2 tsp. allspice
1 tsp. freshly ground pepper
2 c. sliced mushrooms

Place chicken in shallow casserole. Combine olive oil, soy sauce, honey, thyme, paprika, cayenne pepper, vinegar, allspice and pepper and pour over chicken. Marinate in refrigerator for about an hour. Prepare grill. Remove chicken from marinade and grill until cooked through, basting periodically with marinade. Pour remaining marinade in saucepan, add mushrooms, and simmer for a few minutes. Spoon over grilled chicken breasts. Serves 8.

GRILLED CHICKEN WITH NECTARINES
4 chicken breasts
4 nectarines
1 c. coarsely chopped, toasted pecans
4 to 8 oz. goat cheese
Lettuce

DRESSING
4 tbsp. vinegar
4 tbsp. walnut oil
4 tbsp. olive oil
Salt and pepper to taste

Grill chicken breasts and slice. Place bed of lettuce on four plates. Arrange chicken on lettuce with slices of nectarines. Crumble cheese over chicken and fruit, sprinkle with pecans. Mix dressing and drizzle over other ingredients.

LEMON BASIL GRILLED CHICKEN
1/2 c. Puritan oil
1/4 c. lemon juice
2 tbsp. white wine vinegar
1 tsp. grated lemon peel
1 tbsp. dried basil
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
4 boneless, skinless, chicken breast
halves (about 1 lb.)

Combine oil and next 7 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate 30-45 minutes. Turn once. Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3 to 5 minutes per side or until completely cooked through. 4 servings.

HERB TOMATO GRILLED CHICKEN
1 chicken, 3 to 3 1/2 lb., cut up
Dash of salt
Dash of black pepper

BASTING SAUCE
2 tbsp. oil or melted butter
3/4 c. tomato ketchup or chili sauce
2 tbsp. white wine or lemon juice
2 cloves garlic, minced or pressed
3 tbsp. fresh chopped basil or 2 tsp.
dried basil leaves

TIPS: Fresh chopped parsley can be substituted for fresh basil. You may marinate the chicken pieces in the sauce before grilling. Cut off excess fat from chicken pieces. Loosen the skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup or chili sauce, wine or lemon juice, garlic and herbs used. Place chicken pieces on rack. Brush on both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes and crispy baked potato wedges. 4 servings.
 

GRILLED TURKEY TENDERLOINS
1/4 c. oil
1/4 c. soy sauce
1/4 tsp. basil leaves
1/4 tsp. marjoram leaves
1/4 tsp. thyme leaves
1 lb. fresh or frozen turkey
tenderloins, thawed

In small bowl, combine all ingredients except turkey; mix well. Place turkey in 8 inch square (2 quart) baking dish; pour marinade over turkey. Cover; refrigerate 2 to 4 hours, turning occasionally. When ready to barbecue, place turkey on grill 4 to 6 inches from medium high coals. Cook 13 to 18 minutes or until no longer pink, turning once. 4 servings.

BROILER METHOD: Prepare turkey as directed above. Broil 4 to 6 inches from heat for 18 to 20 minutes or until no longer pink, turning once.

MESQUITE GRILLED CAJUN TURKEY
3 lb. Butterball boneless breast of turkey, thawed
Oil
1 tbsp. onion flakes
1 tbsp. garlic powder
1/2 tsp. thyme leaves
1/4 tsp. cayenne
1/4 tsp. anise seed
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1 bay leaf

Prepare grill for indirect method using mesquite chips or coals. Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Wrap in foil and let stand for 30 minutes. Remove and slice.

NORTH CAROLINA GRILLED TURKEY STEAKS
1 (4-6 lb.) turkey breast or 2-3 lb.turkey breast steaks, 3/4-1" thick
1/2 c. soy sauce
1/4 c. oil
2 tsp. sugar
1 tsp. ginger
1 tsp. ground mustard
1/8 tsp. garlic powder

If using whole turkey breast, thaw and remove skin. Slice across meat grain, 1/2-1 inch for turkey steaks. Combine soy sauce, oil, sugar, ginger, ground mustard and garlic; mix well. Pour over steaks, turning to coat both sides. (A one gallon freezer bag works well.) Marinate in refrigerator 2 hours or up to 24 hours. Turn steaks in marinade several times. Grill drained turkey steaks over medium hot coals 8-10 minutes per side basting with marinade a couple of times, if desired. Turkey steaks are done when there is no pink in center of meat. Serves 8. Marinade yields: 3/4 cup. Note: Marinade may also be used for kebabs and bite-size pieces for stir-frying.

GRILLED TURKEY CUTLETS WITH PINEAPPLE AND ORANGES
2 lg. oranges
1 med. size pineapple
2 tbsp. light brown sugar
1 (10 oz.) jar orange marmalade
2 tbsp. curry powder
1 tbsp. Worcestershire
1 tbsp. salad oil
1 1/2 tbsp. salt
6 turkey cutlets, each about 1/2 inch
thick (about 1 1/2 lbs.)

About 1 hour before serving: 1. Prepare outdoor grill for barbecuing. 2. Meanwhile, cut 1 orange into 1/2 inch thick slices; cut remaining orange into quarters. Cut off crown (if you like reserve for garnish) and stem end of pineapple; cut pineapple, with rind still on, lengthwise into quarters. Cut off the core along the tops of the wedges; score each wedge crosswise into 1 inch thick slices. Sprinkle pineapple and oranges with brown sugar. 3. In small bowl, mix orange marmalade, curry powder, Worcestershire sauce, salad oil, and salt. 4. Arrange turkey cutlets and fruit on grill over medium heat. Cook 5 to 7 minutes, brushing turkey frequently with marmalade mixture and turning turkey and fruit occasionally, until turkey just loses its pink color throughout and fruit is hot and browned. 5. To serve, arrange turkey and fruit on platter, tucking orange slices in between cutlets. Garnish with pineapple crown. Makes 6 main dish servings.

SOUTHWEST GRILLED TURKEY
1/2 c. cilantro
1/2 c. lime juice
1/2 c. Sauvignon blanc
1/2 c. olive oil
4 cloves garlic crushed
6 turkey tenderloins or fillets (6 to
8 oz. each)
Salt and pepper to taste
Fresh lime slices (optional)

Clean cilantro, remove the leaves and add them to the lime juice, wine, olive oil and crushed garlic to form the marinade. Pour the marinade over the turkey, cover tightly and refrigerate for several hours, preferably overnight. Season the turkey with salt and pepper and grill 6 inches above medium hot coals for 8 minutes each side. Brush with marinade several times for a golden color. Serve with fresh lime for added flavor. Serves 6.

GRILLED TURKEY STEAKS
1-1/2 lbs. turkey steaks, 3/4 to 1 inch thick
1/2 c. soy sauce
1/4 c. oil
2 tsp. sugar
1 tsp. ginger
1 tsp. ground mustard
2 cloves garlic or 1/8 tsp. garlic powder

Combine all ingredients and pour over steaks turning to coat both sides. Marinate in refrigerator 2 hours or up to 24 hours. Turn steaks to marinade thoroughly. Grill drained steaks 8 to 10 minutes per side. Turkey steaks are done when there is no pink in center of meat. Serves 4. NOTE: Marinade may also be used for kebobs and bite-size pieces for stir frying.

GRILLED VENISON ROAST
1 (5 lb.) venison roast
3 cloves garlic
1 c. beef consomme
1 bottle of Lowenbrau Dark

Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour.

GRILLED VENISON
4 (1 1/2 lb.) venison tenderloins
2 c. olive oil
2 c. honey
2 c. cola-flavored beverage
1/2 c. white vinegar
2 (20 oz.) cans crushed pineapple, undrained
1/2 c. prepared mustard
1/2 c. Worcestershire sauce
1/4 tsp. salt
Parsley sprigs for garnish

Remove any white membrane surrounding tenderloins; place tenderloins in a shallow dish. Combine olive oil and next 7 ingredients; pour over tenderloins. Cover and refrigerate 8 hours, turning meat occasionally. Grill over medium coals (300 to 400 degrees) 30 minutes or until internal temperature reaches 140 degrees, turning and basting twice with marinade. Slice and serve on a platter. Garnish, if desired. Yield: 10 to 12 servings.

GRILLED LAMB CHOPS
6 (1 inch thick) shoulder blade lamb chops
1 c. firmly packed fresh minced mint
1/2 c. white wine vinegar
2 tsp. sugar
1 tbsp. water
3/4 c. plain yogurt
2 cloves minced garlic

Mix all ingredients except chops. Transfer 2 tablespoons into a small bowl. Add 1 teaspoon water. Cover and chill. Cover chops with remaining marinade and chill overnight. Grill over charcoal for 5 minutes on each side for medium or rare, longer for well done. Transfer to platter and drizzle with reserved mint sauce.

GRILLED BUTTERFLIED LAMB
1 (6 to 7 lb.) leg of lamb, boned & butterflied

FOR MARINADE
1/2 c. olive oil
1/4 c. soy sauce
1/4 c. fresh lemon juice
2 to 3 tbsp. Dijon mustard
Ground pepper to taste
1/4 c. brown sugar
2 tbsp. dry sherry or vermouth
2 to 3 cloves garlic, chopped
Several sprigs of fresh rosemary,
chopped

Remove excess fat from lamb. Assemble marinade and pour over lamb. Let marinate for 4 hours or overnight, turning occasionally. Bring to room temperature before cooking. Cook lamb on grill 15 to 18 minutes per side for medium-rare.

GRILLED LAMB PROVENCALE
1 leg of lamb, boned
2/3 c. lemon juice
2 bay leaves
2 tsp. salt
1 tbsp. dried sage
1 tbsp. dried thyme
1/4 c. red wine
3 tbsp. butter
1 c. olive oil
3 cloves garlic, crushed
6 sprigs parsley
1/2 tsp. black pepper
1 tbsp. rosemary

SAUCE:
1/2 c. beef stock
2 tbsp. chopped shallots
3 tbsp. chopped parsley

Remove all fat from lamb. Combine oil, lemon juice, garlic, bay leaves, parsley sprigs, salt, pepper, and half the sage, rosemary and thyme. Marinate for 24 hours, turning occasionally. Drain the meat and reserve the marinade. Grill the meat on a barbecue or tie on a spit and rotisse. Cook 45-60 minutes or until the lamb is done. To make the sauce, combine the stock, wine, shallots, and remaining sage, rosemary and thyme. Boil the ingredients and reduce to 1/2 a cup. Remove from heat and add the butter and chopped parsley. Pour over the meat. Serve with or without the sauce. Serves 8.

GRILLED LAMB CHOPS
6 lamb chops
1/2 c. lime juice
1/4 c. olive oil
Garlic bud
Freshly ground black pepper

Slice garlic into oil and allow to marinate 2 to 4 hours. Combine with lime juice and pepper and marinate chops in this dressing 8 hours. Grill over charcoal.

GRILLED GERMAN BRATWURST
4 bratwurst
Cooking oil
1 1/2 c. chopped onion
1 can (12 oz.) beer
2 tbsp. butter
1/2 tsp. onion salt
4 frankfurter buns
1/2 c. grated sharp cheddar cheese
4 slices bacon, fried, crumbled

Brown bratwurst over medium heat in a little oil. Add onion and beer. Simmer uncovered, for 20 to 30 minutes. Stir together butter and onion salt; spread on buns. Make a lengthwise cut in each bratwurst to within 1/2-inch from end. Spoon on drained onion; sprinkle with cheese. Place on foil "boat", leaving sides open. Broil 4-inches from heat for 2 minutes. Top with crumbled bacon. (Can be done ahead except for final heating, which can be done on outside grill; put bratwurst on a baking sheet and cover grill a few minutes. Watch so they do not burn on the bottom). Makes 4 servings.

GRILLED BRATWURST
4 Bratwurst
1 can beer
1 1/2 c. water
1 c. ketchup

Grill bratwurst over medium heat, turning occasionally, for about 20 minutes. Combine beer, water and ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15 to 30 minutes.

GRILLED BRATWURST #2
1 (12 oz.) can beer
2 tbsp. brown sugar
2 tbsp. soy sauce
1 tbsp. prepared mustard
1 tsp. chili powder
2 cloves garlic, minced
Several drops hot pepper sauce
6 bratwurst

Mix marinate ingredients together in skillet. Simmer bratwurst in mix for 20 minutes. Grill over medium fire until browned. Return to marinade to keep warm until serving. Good on French roll with sauerkraut relish. 6 servings. 

Apricot Barbecue Sauce
1/2 cup olive oil
1/2 cup wine vinegar
1 cup apricot nectar
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon chili powder

Combine all ingredients in a saucepan and heat until boiling over medium heat. Boil for 1 minute, then cool at room temperature, and refrigerate until ready to use. This is a great one to use on pork or chicken.