Ingredients are : 1 lb. chuck ground

Fry until redness is gone in 2 tablespoons butter. Add the following: 1 med. chopped onion

1/2 c. catsup or chili sauce

1 1/2 tbsp. Worcestershire sauce

1 tbsp. vinegar

1 tbsp. prepared mustard

1 tbsp. celery salt

2 tbsp. sugar

Salt & pepper

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

Ingredients are :1 c. catsup

1/4 c. steak sauce

1/4 c brown sugar

2 tbsp. vinegar

1 lb. hot dogs

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

Ingredients are : 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. And the recipe is 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.

Ingredients are :1/4 cup vegetable oil
1 head garlic seperated into cloves do not peal
1 medium onion — minced
2 12 ounce tomato paste
36 ounces water
1 1/2 cups brown sugar, packed
1 juice of orange
1/2 cup apple cider vinegar
3 tablespoons light soy sauce
2 tablespoons liquid Barbecue SmokeAE
2 tablespoons cayenne
1 tablespoon black pepper
chichen ribs ect. And the recipe is 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, and mince them finely. Add
the onion, lower heat to med. and saute until it starts to caramelize, about
10 min., stirring frequently. Add the garlic and remaining ingredients
(except meat) to the dutch oven. Bring to a boil, then reduce heat to low.
Cover, with lid slightly ajar so steam can escape, and simmer 2 hours, stirring
occassionally.

Salt meat if desired. Do not marinate it in the sauce. Instead, cook it
slowly over some aromatic charcoal like mesquite, basting with sauce only
once at the very end. Serve the meat with a generous spoonful of sauce on top
and place any extra sauce on table for dipping and sopping. makes 4 cups.

Ingredients are : 1/4 cup vegetable oil
1 head garlic seperated into cloves do not peal
1 medium onion — minced
2 12 ounce tomato paste
36 ounces water
1 1/2 cups brown sugar, packed
1 juice of orange
1/2 cup apple cider vinegar
3 tablespoons light soy sauce
2 tablespoons liquid Barbecue SmokeAE
2 tablespoons cayenne
1 tablespoon black pepper
chichen ribs ect. And the recipe is 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, and mince them finely. Add
the onion, lower heat to med. and saute until it starts to caramelize, about
10 min., stirring frequently. Add the garlic and remaining ingredients
(except meat) to the dutch oven. Bring to a boil, then reduce heat to low.
Cover, with lid slightly ajar so steam can escape, and simmer 2 hours, stirring
occassionally.

Salt meat if desired. Do not marinate it in the sauce. Instead, cook it
slowly over some aromatic charcoal like mesquite, basting with sauce only
once at the very end. Serve the meat with a generous spoonful of sauce on top
and place any extra sauce on table for dipping and sopping. makes 4 cups.

Ingredients are :Serves 6.

5 pounds meaty pork spareribs

Sauce
1 tablespoon peanut oil
1 1/2 tablespoons minced garlic
2 teaspoons minced fresh ginger
1/4 cup dry sherry
1 1/2 cups pureed peach pulp
2 tablespoons tomato paste
1 tablespoon light brown sugar
1 1/2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon Chinese chile paste with garlic
Salt and pepper, to taste And the recipe is Cut the ribs into individual portions and set aside in a large bowl.

Sauce: Heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the sherry and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring occasionally.

Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight.

Preheat oven to 400 degrees F.

Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours.

Serve at once.

Ingredients are :1 fillet of fresh salmon (about 1/2 pound for each serving)
1 cedar plank (no more than 1/2 inch thick) And the recipe is Soak cedar plank thoroughly to prevent burning.

Place the salmon on the plank skin side down and season to taste (garlic salt, dill weed, and black pepper work well).

Place the plank with the salmon on a covered grill on low. You want the plank to smolder on the bottom and create smoke but not to flame up. The cover will retain the smoke and also prevent flame-up. It will take 30 to 45 minutes for a good size fillet of salmon. The plank will get hot enough to cook the salmon through. You do not need to turn the salmon. Enjoy the natural smoky flavors!

Ingredients are :2 pounds large shrimp, shelled and deveined
1/2 cup oil
1 teaspoon salt
1/4 cup tequila
1/4 teaspoon cayenne pepper
4 to 6 garlic cloves, minced
1/2 cup chili sauce And the recipe is Shell and devein shrimp; chill.

Combine remaining ingredients and refrigerate 1 to 2 hours.

Place shrimp on skewers. Grill 2 to 3 minutes per side.

Ingredients are :1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon Kentucky bourbon
1/4 teaspoon cracked black pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil
Salmon fillets
Snipped fresh chives And the recipe is Combine pineapple juice, soy sauce, sugar, bourbon, pepper and garlic powder and stir to dissolve sugar. Add oil.

Marinade salmon fillets for at least 1 hour and up to 4 hours. Grill.

Ingredients are :48 large tiger prawns, peeled and de-veined
4 limes, zested and juiced
4 green chile peppers, seeded and chopped
4 cloves garlic, crushed
1 (2 inch) piece fresh ginger root, chopped
1 medium onion, coarsely chopped
Skewers (soaked in water for 30 minutes if wood) And the recipe is Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice, chile pepper, garlic, ginger, and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending. Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.

Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Brush grill grate with oil. Grill prawns for 5 minutes, or until opaque, turning to cook evenly.