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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! Jeff Duke

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. Enjoy! Jeff Duke

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. Source: Alison Meyer (very loosely based on a meat pattie recipe from Sugar Reef Caribbean Cooking by Devra Dedeaux.) * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

– 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. Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622

: no skin 3 TB minced parsley

2 TB dry bread crumbs

1 TB fresh chopped thyme

1 TB Dry Rub #1

1 TB minced onions

Prepare a wood or charcoal fire and let it burn down to embers. In a large mixing bowl combine turkey meat with first 6 ingredients. Mix thoroughly and chill in

refrigerator for at least 2 hours. When ready to grill, form into large patties and grill for 5 minuets on each side or until done. Make sure turkey mixture is cold before grilling. Serve with your choice of condiments. Recipe By :GRILLIN’ AND CHILLIN’ SHOW #GR3602 Date: Wed, 30 Oct 1996 11:05:53 -0500 —–

2 cloves garlic — minced

3 medium onions — diced

1 pound bacon — diced

2 green chile peppers — diced

salt — to taste ground pepper — to taste

Cover beans with three times as much water as beans and soak……………… Cook beans for 4 hours, or until tender. When pinquitos are done, fry together the bacon, peppers, onions and garlic. Add this mix to beans and season with the salt and the pepper. Cook 10 minutes more and serve.

1/2 c Brown Sugar

1/3 c Soy Sauce

1/3 c Water

1 tb Worcestershire Sauce

1 ts Lemon Juice

1/8 ts Garlic Powder

2 1/2 lb Chuck Roast

1. Combine whiskey, brown sugar, soy sauce, water,

Worcestershire sauce, lemon juice and garlic powder, mix well. 2. Place roast into a plastic bag; add marinade and

seal. 3. Place in a dish; refrigerate overnight, turning

occasionally. 4. Grill over medium coals (with Jack Daniel’s Barrel

Chips, soaked in water–if you can find them), about 20 to 25 minutes per side for medium. 5. Baste occasionally with marinade.

6. To serve, cut into thin slices.

Serves 4 to 6. Shared by ELLIE COLLIN, Prodigy ID# CMKD93F. —–

1/2 c BROWN SUGAR

1/3 c SOY SAUCE

1/3 c WATER

1 tb WORCESTERSHIRE SAUCE

1 ts LEMON JUICE

1/8 ts GARLIC POWDER

1 CHUCK ROAST (2-3 lb)

Combine whiskey, brown sugar, soy sauce, water, Worcestershire sauce, lemon juice and garlic powder; mix well. Place roast into a plastic bag; add marinade and seal. Place in a dish; refrigerate overnight, turning occasionally. Grill over medium coals (with Jack Daniel’s Barrel Chips, soaked in water–if you can find them), about 20 to 25 minutes per side for medium. Baste occasionally with marinade. To serve, cut into thin slices. Serves 4 to 6.

– lengthwise 1 large green bell pepper — cut into 1 1/2 ”

– wide strips 1 large red bell pepper — cut into 1 1/2 ”

– wide strips 1 large vidalia onion — cut in center and

– then in 1″ slices 2 jalapenos — quartered

1 cup fresh pineapple — cut in large chunks

1/4 cup fresh pineapple juice

1 tablespoon fresh picked rosemary

salt freshly ground pepper

Prepare a wood or charcoal grill and allow it to burn down to embers.

Toss vegetables and pineapple in olive oil and season to taste with salt and pepper. Grill with sausage for 5 minutes or until vegetables are tender and sausage is brown and heated through. Place in a small mixing bowl and add pineapple juice and rosemary. Toss and season to taste with salt and pepper. Serve over mashed potatoes.

1/2 cup minced parsley

1/2 cup jarred marinated roasted peppers — drained and diced

1/2 cup thinly sliced scallions

1/4 cup fresh lemon juice

2 tablespoons capers — drained

2 tablespoons minced fresh oregano — or

2 teaspoons dried oregano

1/4 teaspoon salt

6 8-oz tuna steaks — about 3/4 inch thick

1/8 teaspoon freshly ground pepper

1. In medium saucepan, combine 1/2 cup olive oil with parsley, red peppers, sca llions, 2 tbsp. lemon juice, capers, oregano, and salt. Simmer over low heat 5 minutes, stirring occasionally, to blend flavors. Remove from heat and set asi de. 2. Place tuna in a single layer in a glass baking dish. Drizzle remaining 1/4 c up olive oil and 2 tbsp. lemon juice over fish. Season with pepper. Turn to coa t both sides. Cover with plastic wrap and marinate at room temperature 30 minut es. 3. Prepare a hot fire. Place fish on an oiled grill set 4 to 6 inches from coal s. Reheat sauce by placing saucepan on side of grill. Grill tuna, turning once, until opaque throughout but still moist, about 8 to 10 minutes. Transfer to a serving plate and spoon sauce over each steak.