GRILL RECIPE SUGGESTIONS
BBQ SALMON
2 large salmon steaks
2 tbs. Oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. Butter
1 tbs. Lemon juice
Spring of parsley
Lemon wedges
Preheat the BBQ.
Brush the steaks with oil and
season with salt and pepper. Place
on BBQ grill and cook for 10
minutes, turning steaks over
halfway cooking time.
Meanwhile fry the bacon in a pan on
the side burner. Drain on paper
towels. Meld the butter in a small
saucepan taking care not to discolor
it. Arrange the fish and bacon on
serving plates. Pour the butter over
and sprinkle with lemon juice.
Garnish with parsley springs and
lemon wedges. Serve with boiled
potatoes tossed in butter and
sprinkled
BAKED CHILI CORN
6 medium ears corn, husked
3 tbs. Butter or margarine, melted
Dash ground cumin
Dash ground coriander
About ½ hour before cooking, turn
the butter on for grill. Place each
corn on a heavy-duty foil. In a bowl,
combine remaining ingredients. Mix
well. Brush 1-1/2 tsp. Butter
mixture over each ear. Close foil
and fold up ends to seal. Place on
grill. Cook, turning packets
occasionally 10 to 12 minutes or
until cooked through.
TANGY SEAFOOD KABOBS
1 lb. Large shrimp, shelled &
defined
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
3 tbs. chopped parsley
1 tbs. vegetable oil
1 tbs. Worcestershire sauce
½ tsp. prepared horseradish
1 cove garlic, minced with chopped
parsley and a crisp lettuce salad.
Note: Substitute catfish, halibut or
cod for salmon.
PORK CHOPS
4 Pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. powdered mustard
2 tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
1 tsp. sugar
½ tsp. paprika
1 clove garlic
Peel, grate onion, and add rest of
the ingredients except the pork
chops. Mix well. Pour over chops
and marinate one hour in a cool
place. Turn the BBQ grill on full.
Heat 10 minutes. BBQ the chops
brushing with the marinade
occasionally. Serve with mixed
salad, dressed with vinaigrette
flavored with fresh dill.
1 20 oz. Can pineapple chunks in
juice, drained in medium bowl,
combine shrimp and scallops. In
small bowl combine chili sauce and
next six ingredients. Pour over
seafood. Toss to coat. Cover,
refrigerate 2 hours.
Half-hour before cooking, turn the burner
to the grill on full. Drain seafood-reserving
marinade. On each of twelve 10”
skewers, thread 2 shrimps and 2
scallops, alternating with pineapple
chunks. Place skewers on grill. Cook
7-10 minutes, often basting and turning.
BARBECUED POTATOES
and CHEESE
1-1/2 cups shredded cheddar cheese
1 can (10-3/4 oz.) condensed cream of
mushroom soup
1/3 cup milk
2 tbs. barbecue sauce
¼ tsp. Oregano
¼ tsp. salt
1/8 tsp. pepper
4 cups thinly sliced potatoes (4 medium-
sized potatoes)
BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. thyme, crushed
1 medium onion, sliced
1 pound flank steak, scored
2 tbs. butter, melted
Combine first 4 ingredients, add onion
and marinade flank steak with it.
Refrigerate at least 4 hours or overnight.
Remove steak and grill on your
preheated BBQ grill. Grill 5 to 7 minutes
on each side basting frequently with the
marinade. In the meantime sauté onions
from the marinade in butter in a skillet
on your side burner for 3 minutes. To
serve, slice steak diagonally into thin
slices, sprinkle onions over top. Garnish
with vegetable kabobs.
Preheat grill. Combine cheese,
condensed soup, milk, BBQ sauce,
oregano, salt and pepper in a large
mixing bowl. Stir in potatoes until well
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