BARBECUED POTATOES &
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 thin sliced potatoes (4
medium-sized potatoes)
Preheat grill. Combine cheese, condensed soup, milk, BBQ sauce, oregano, salt and
pepper in a large mixing bowl. Stir in potatoes until well coated. Turn into well
buttered1-1/2 quart rectangular baking dish. Cover dish with aluminum foil. Bake
covered 25 minutes on medium with the lid of your BBQ grill closed. Remove foil and
continue baking 15 minutes longer or until potatoes are tender. Let stand 5 minutes
before serving.
FAJITAS
1-1/2 lb. flank steak or boned
Flour tortillas lemon
¼ tsp. garlic powder
½ tsp. celery salt,
chicken breasts
½ cup limejuice
2 tbs. oil
½ tsp. salt
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Pound flank steak to ¼ inch thickness or flatten chicken breasts. Mix oil, lime juice and seasonings
in a zip lock bag. Add meat and shake bag to coat the meat. Refrigerate overnight or at least 6 to 8
hours. Wrap tortillas in foil. Remove meat from marinade. Cook on a pre-heated gas grill for 5 to 8
minutes on each side. While meat is cooking, heat tortillas on grill. Slice meat across grain in thin
slices. Place on hot platter. Squeeze lemon juice over. Wrap meat and any of the following
toppings in tortillas: chopped tomatoes, guacamole, sour cream, taco sauce.
SPARE RIBS
Marinade:
1 c. soy sauce
½ c. honey
½ c. vinegar
½ c. dry sherry
2 tsp. chopped garlic
2 tsp. sugar
1 c. water
1 chicken bouillon cube
1 can beer for basting sauce
Marinade ribs for 3 hours. Use marinade for basting by adding beer to it. Place pan under the ribs
and baste frequently. To cook ribs select lean, meaty ribs and accordion pleat them with your spit.
Slide four prong meat hook down the length of spit and tighten. At the beginning of
the rack and to its center, penetrate the second rib with the pointed end of the spit and push it
between the meat. Skip a couple and continue the process until the entire rack is accordion
pleated. Fasten the second meat hook into the rack. Turn your rotisserie burner on high. Rotis for
50 minutes or until done.
TANDOORI STYLE CHICKEN
8 large chicken thighs or
drumsticks
1 c. plain nonfat yogurt
½ c. lemon juice
2 tsp. salt
½ tsp. cayenne
½ tsp. black pepper
½ tsp. crushed garlic
½ tsp. grated ginger
1 tbs. corn oil
Combine all the ingredients in a large mixing bowl and marinate the chicken for 8 hours in the
refrigerator. Drain the chicken and spread on the spit running the rod on the fleshier side of the
bone. Rotis using the rotisserie burner. Cook on medium high heat for 40 minutes basting
occasionally with the remainder of the marinade mixture. Serve with sliced onions and lemon
wedges.
EGGPLANT CAVIAR
1 large eggplant
2 tbs. olive oil
2 tbs. wine vinegar
2 tbs. finely chopped onion
½ clove garlic, minced
1 medium tomato, chopped
salt and pepper
Roast eggplant on gas grill over medium flame, turning occasionally until thoroughly cooked. This
may take 30 minutes. Remove from grill and cool for handling. Strip off the skin and chop eggplant
finely. Add all the seasonings. Chill thoroughly and serve on toast.
21
Grill Recipes
