Over the Fire Recipes

( Dutch Oven Cooking )(Pie Irons )(In the Coals )(Smoking)(Grilling)(BBQ'ing) 

Grilling (Back to Category)

I have tried this many times and have it down to a art.

You need a grill that has a lid on it and is big enough to hold a frozen pizza. Thaw out the pizza (I know they say to cook frozen). If you start with it frozen the crust wont cook.

So preheat your grill, fire it up and set to lowest setting they let it sit so that the whole thing gets hot.

Then just put the pizza on and keep the lid closed. I peek at it every 5 mins. or so. Normal cook time is about 15-20 min. If your grill has a little uneven heat you may need to turn it every few min. Just watch that the crust doesn't burn.

When done the crust will be a golden brown and the cheese will be melted.

Try it let me know what you think. We normally use the Mama Rosa's pizza there 2 for $6.

Use good-sized baking potatoes (sometimes more than one/person)
Cut wedges at ends and one for the middle
Fill outside wedges with onion slices
Fill middle section with butter
Wrap in tin foil.
Grill 'til done and enjoy.

The great thing about them, is you can put any filling in the wedges you like...not limited to onion.

I like to keep my camping meals simple.

 Cooks these on the grill:

Peel and thinly slice potatoes and onions. Pile on heavy foil (or two sheets of regular foil). Season with garlic powder, salt and pepper. Dot generously with butter.   Wrap foil into a packet and place on bar-b-que grill. Cook over med heat (we have a gas grill) for about 40 minutes or until potatoes are done.

Another version is to peel and slice sweet potatoes, put a generous amount of brown sugar and butter on top. Make sure to crimp the foil to seal well. We also put the packet in a pie pan in case any syrup runs out. If you cook these over to high heat they will burn.

1/2 cup mango chutney
2 tbs. sherry or apple juice (I used sherry)
2 tbs. Dijon mustard (I used reg. yellow mustard)
1 tsp. curry powder
6 bone-in chicken breast halves-skin removed

Coat grill rack w/ nonstick cooking spray before starting grill. In a small bowl combine the chutney, sherry, mustard and curry powder. Grill chicken meaty side down over indirect heat for 15 minutes. Turn; grill 15-20 minutes longer or until meat thermometer reads 170 degrees, basting occasionally with chutney mixture.

The next time I make this I will double chutney recipe to heat and serve on the side to drizzle over chicken, it is a yummy sauce!

Wash chicken (any pieces you like)
Put 4 cups of cider vinegar in a pan with a stick of margarine and sprinkle in to desired flavor crushed red pepper and bring to a boil.
Cook on grill until done dipping chicken in vinegar mixture every five minutes. The taste is fantastic.
We also dip our chicken in the remaining vinegar.  WOW!!!

Brining the chicken before grilling works well.

Dissolve 3/4 cup of Morton Kosher salt in 2 quarts of water. Put in a large zip-lock bag with chicken. Brine for 1 hour to 3 hours before cooking. If you use regular salt, make sure to decrease the amount you use to about 1/2 cup.

There is no salty flavor when the food is cooked with Kosher salt.

Kosher salt can be found in the spice section of just about all grocery stores.

I take 3lb. bags of frozen chicken tenders on every camping trip now!
Hers is what I do, put them in freezer bag when thawed and sprinkle on a dry pkg of taco seasoning, and a little oil and some liquid smoke.
Let this marinade as long as you like. Grill these, it doesn't take long.
I serve them with tortillas, Spanish rice (the kind you can make in the microwave), sour cream, cheddar cheese, and salsa.
Fast, easy and very tasty....and almost no clean up. All the condiments go back in the fridge, the rice is usually gone, and any left over tenders make nice late night snack finger food!!
Roll them up, hand out paper towels and enjoy. Everybody can choose there own additions and eat just what they like.

2   T. fish sauce
1/2 t. pepper
1/2 t. turmeric powder or curry powder
1/2 c. coconut milk or milk
1   T. ea (minched): garlic, cilantro

1. Marinate (4) skinless & boneless chicken breast with above for 3 hours.

2. Grill chicken until slightly burned (turn chicken over several times during grilling. Chop chicken to bite size pieces, then serve with:

Thai B.B.Q. Sauce (dipping sauce)

1   t. minced garlic
1/2 t. minced chili or chili paste
4   T. ea: sugar, water
1/4 t. salt
6   T. vinegar

1. Bring above to boil then cook 5 minutes until liquid is reduced a little. Let cool to form thin juice.

Try left over chicken on salads.

This marinade has kind of a southwestern flavor. I pierce the chicken breasts with a fork and marinade overnight. Grill chicken for 6 minutes on each side and check for doneness (do not overcook)

1/2 c. water
1 tsp. soy sauce
1 tsp. salt
1 tsp. brown sugar
1/2 tsp. onion powder
1/4 tsp. liquid smoke
1/4 tsp. black pepper
1/4 tsp. chili powder

This one comes from a cookbook by Todd Wilbur, called "Top Secret Recipes Treasury II". It's supposed to mimic taco bell grilled chicken burritos. I liked the flavor so well, I just started using it on chicken breasts.

Take Boneless/skinless breast or tenders.
Marinate in Paul Newman's olive oil and vinegar dressing for 1-2 hours
Dust with some ground pepper or lemon pepper, if desired.
Cook on grill.

Dress it up with some wild rice and roasted slices of bell pepper and tomatoes and you are in business. 

Try putting them in a plastic bag and dump some Italian dressing in and let them sit for a few hours.
Same thing with teriyaki sauce.
With both of the above I use the grill.

One of my favorite ways is to coat the chicken with olive oil or flavored spray and season to taste. Then sear both sides on high heat just enough to make nice grill marks. Then place two breasts on a large sheet of aluminum foil (about two feet long) and pour your favorite Barbeque sauce and Italian dressing over both breasts. Fold the foil around the breasts a few times with at least three layers of foil on each side (being careful not to spill out the sauce). Now create a sealed bag by folding the open ends with nice neat tight folds. Place the foil bag with the breasts back on the grill set on low for at least 30 minutes turning at least every ten minutes. The chicken steams itself and almost falls apart.

When it is done and you cut the foil bag open it will be covered with a beautiful orange glaze, which you should spoon over each breast when serving.

The longer you cook it the more tender and juicy it gets. The more sauce you add the longer you can go before it steams off. After the first ten minutes on low if your temperature is right the foil bag will puff-up and start steaming from the edges. I know Barbeque sauce and Italian dressing sounds like a strange combo, but when combined this way they compliment each other perfectly.

This is my drunken teriyaki chicken recipe I brought from back home in Hawaii:
1 cup soy sauce, 1/2 cup burgundy wine, 2 tablespoons brown sugar, and as much garlic as you like.
Marinate about three pounds of chicken in a zip-lock bag overnight. If you have the time, split the chicken breasts and pound them a little. Grill slowly, and keep the marinade next to the grill for basting.
You can use the marinade as sauce over the cooked chicken, just make sure you heat it just to boiling. If I plan ahead, I keep the marinade on the grill in a little pot for basting, then add some cornstarch to thicken it into a glaze.

Another recipe to try. Put a breast or two in a ziploc bac. Add grated Parmesan cheese. Shake until coated. You can either bake it in the oven or wrap it in foil, and grill off the direct heat. Keeps the moisture in and gives the outside a unique flavor.

I have a great marinade and the chicken never dries out when I grill on a gas B-B-Q.

Marinade: about a cup of salad oil, a cup of soy sauce, a couple tablespoons of brown sugar, heaping tablespoon of chopped garlic. Marinate for several hours or overnight in the refrigerator. Grill for 8 minutes on each side......yum!

Take a half chicken and place it bone down on your grill. Put your grill setting on low. Smoother with masterpiece hot spicy BBQ sauce. Put cover over grill and allow to cook about and hour and you will die for it. Its awesome!

1   4# Bird
2 lemons rind only
8 -10 sprigs rosemary
coarse salt, fresh ground black pepper
3 fresh garlic cloves, sliced
some olive oil

The first 7steps should be 1 day ahead prepared


1. Take the bird and cut the back side all the way through.
2. Break the wishbone with a small knife
3. Chop the lemon rind and rosemary
4. Use the olive oil and massage the bird all over
5. Take the garlic und place it UNDER the   
      skin
6. Take # 3 and work it into the skin, under the legs and wings.
      you really have to work it in, don't worry , the bird won't bite
7. Place bird into zip lock bag or other holding vessel.

8. Make a nice hot campfire, and cook the wood down to coals.
9. Drink lots of wine.
10. Place grill over coals, maybe 10 inches over heat
11. Use COARSE salt and generously sprinkle the bird. This
       gives you a nice crusty skin. Pepper it to taste
12. Place bird skin side down on grill, place aluminum foil on      
       bird and weigh it down with a rock or log
13. After 10 min. flip the bird, no not THAT one.
14. Cook the other side for 20-25 min, then flip it again.
15. Finish the bird skin side down for another 15 -20 min.
16. Open more wine and enjoy.
17. Some good sides are grilled veggies, roast potatoes and a
       leaf salad with dressing of your choice.

Have fun and don't burn the bird.

Cooking time depends on altitude, some around 1 hour to 1.20 min and on the heat of your coals.

After the wings are washed put then in large baggies or a large bowl.
Cover them with Tony's Chachere's Creole Seasoning and then use a bottle of Cholula Mexican Hot Sauce. Shake the bag up and make sure the wings are all covered in the mixture. Keep in the refrigerator over night. Right before cooking sprinkle a little more Tony's on them and put on the grill. Cool until done 45-50 minutes. These will be spicy.

We also use the same recipe with boneless pork chops.

For Brisket, I mix some crab boil with some brown sugar...rub it in ..wrap in foil real well...let marinate overnight...slow cook on the grill for a few hours...drain juice for dip and enjoy!...You can vary the warmth by the amount of crab boil you use.

Courtesy Of GOODE COMPANY Barbecue
5109 Kirby at US Hwy 59 713.522.2530.   

Although Jim Goode uses his BBQ Mop for basting smoked meat, it's flavorful enough to use as a sauce for cooking brisket, and you'll barely miss the smoky flavor. Slice the brisket and re-form it in the pot halfway through the cooking. It's much easier to cut it at that point. Use a long, sharp carving knife and slice the meat against the grain.

1 first-cut brisket (about 5 pounds)
1/2 cup Jim Goode's BBQ Beef Rub
8 carrots, halved crosswise
3 cups Jim Goode's BBQ Mop

1. The night before serving, rub the brisket well all over with the BBQ Beef Rub. Wrap well in plastic and place in the refrigerator overnight for the meat to absorb the flavor of the rub.
2. Brown the brisket well on both sides over hot coals, 3 to 4 inches from the heat source, for about 8 to 10 minutes per side.
3. When ready to cook, preheat the oven to 350 degrees. Place the brisket in a large, heavy oven-proof pot. Add carrots and Jim Goode's BBQ Mop. Cover and cook for 1 1/2 hours.

4. Remove the brisket from the pot to a cutting board. Slice the brisket 1/4-inch thick. Re-form the sliced brisket in the pot. Spoon the sauce over the top, cover and cook 1 hour longer, basting occasionally with the sauce.
Serves 6. Per serving: 672 calories, 33g fat, 219mg cholesterol.

Grilled chicken breast, pineapple slices or a preserve, sliced red onion and mayo (or a flavored mayo). We grilled the bun a little for crispness.

1 pound ground beef chuck
4 teaspoons Worcestershire sauce (optional)
   canned pineapple slices
   sliced Swiss cheese
    hamburger buns
   Lettuce
   red onion
Sauce:
1/4 cup barbecue sauce
1/4 cup pineapple preserves or apricot-pineapple preserves
1 tablespoon packed brown sugar

Combine ground beef and Worcestershire sauce in medium bowl, mixing
lightly but thoroughly. Shape into patties.

Combine sauce ingredients in small saucepan; bring to a boil, stirring
frequently. Remove from heat.

Place beef patties on BBQ, cook on one side flip. After a minute or so add a slice of Swiss cheese and a spoonful of prepared sauce, continue to cook till done.
Just before patties our done heat both sides of pineapple on grill.

To Serve:
    Put patties on bun top with pineapple, more sauce if you want, a slice of red onion and lettuce, top with bun and enjoy.

How to make a good burger:

1 Pound ground Chuck
1 Pound Ground Sirloin
1 Small Onion finely chopped
2 Tbs Worcestershire Sauce
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 Tbs Onion Paprika
1 Tbs Fresh Ground Pepper
6 cheese slices (Optional, your choice of cheese)
More fresh ground pepper.

Mix all ingredients in a glass or ceramic bowl. Do not over work the meat.
Cover with plastic wrap and put into a cold fridge for 1 hour.
Get the grill going real hot and remove the meet from the fridge.
Shape the meat into 1/3 pound patties, again, do not over work the meat.
Use the pepper grinder to dust both sides of each patty after they are shaped.
I use a Tupperware hamburger press. They should be not more then 5” across.
Add some oak or hickory smoking chips to the grill. Once they start to smoke put the patties on the grill and put the lid back on the grill. Wait 5-6 minutes and turn them over. Wait another 5 minutes and turn the grill off or remove the burgers to a warm plate. Add cheese slices at this time. Let the burgers set for 5 minutes and enjoy.

Important! Do not at any time press the burgers with the spatula while they are cooking! You will only press out juices.

I use 2 different kinds of meat because the sirloin is very flavorful and the chuck has more fat in it to make the burgers juicy. Overworking the meat will make the burgers tough. Do not mix or store meat in a metal or aluminum bowl, the meat will pick up a metallic flavor.

Your cooking times may very depending on your grill and the outside temperature.
Do not overcook, beef should never be cooked to more then medium!
Be sure to turn them only once as turning them more will cause more juice loss.

Take 2 lbs. ground sirloin and make 8 patties, salt and pepper them, put 2 oz blue cheese (or more if you like) and put on each one of the patties. You can carefully slice the Blue cheese or use crumbles. Cover with another patty and press edges to seal. These are big 1/2lb burgers, but of course you can adjust. Grill as usual.

Great flavor and easy to make! Cooking time will be different if you use a smaller roast.

1/2 cup olive oil   
6 garlic cloves crushed   
1/2 cup teriyaki marinade   
2 tablespoons liquid smoke   
1 (4 lbs) sirloin tip roast, trimmed of fat (whole beef tenderloin can be used as well)   

1. Combine oil, garlic, teriyaki marinade and liquid smoke in seal able plastic bag; mix well.   
2. Add the roast.   
3. Squeeze air from bag, allowing marinade to cover the roast, seal.   
4. Marinate in refrigerator for 6-8 hours, turning occasionally; drain.   
5. Place roast on grill rack over medium-hot coals.   
6. Grill with lid down for 45 minutes.   
7. Turn the roast over and grill for another 30 minutes or until done to taste.   
8. Cut into 1/2 to 3/4 inch slices.   
9. Serve immediately. 20041007

There is nothing like a good rib-eye steak, especially with this rub.
You need to start preparing the steaks tonight to grill them tomorrow.

This spice rub is also great with chicken.

2 tablespoons ground cumin
1 tablespoon ground paprika
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 1-pound boneless rib-eye steaks, trimmed
8 lemon wedges

Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight. Prepare barbecue (medium high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2 inch thick diagonal slices. Transfer to platter. Sprinkle with salt and serve with lemon.

Serves 8.

 For burgers I like to get some good ground beef and a dry envelope of Campbells onion soup mix. Mix them together and charcoal.

For steaks, get your favorite cut, rib eye, t-bone, strip or whatever.
Melt some real butter and put in a shallow container. Dip the steaks in it, both sides and all edges. Take a small plate or saucer and put down a layer of Kosher Salt (not regular salt) and dredge the butter-soaked steaks in the salt, making sure to get a good crust. Charcoal and enjoy!

Now I'm hungry. Time to run to the grocery! Bye for now.

Have you ever cooked a Prime Rib in the Kosher salt? Try it, It will be the best you ever eaten. You make a cocoon around the rib top, bottom, sides, Actually just follow the directions on the side of the box. Season to taste and bake. Soooo tender.

This is one of our favorite barbeque (grilled) meats. We had it for dinner tonight. Easy to prepare in advance.

Thinly sliced beef steak
Favorite teriyaki sauce
Wooden skewers

I take thinly sliced steak and cut it into 1 1/2 inch strips. Place in a ziploc type bag and add teriyaki sauce. Let it marinate a day or two in the refrigerator. Sometimes I freeze it to take camping.

Soak wooden skewers in water for 30 mins or so.

Skewer the meat and place on a hot barbeque. Throw away the left over marinade. Turn after a few minutes. Cook to your desired doneness.

I serve it with rice and a green salad. 20041006

Take an eye of round roast at Costco and slice into steaks about 1.5 to 2" thick, tenderize and sprinkle with dried minced garlic. Place in zip lock back in fridge - can do this up to 2 days ahead of BBQ or just the morning of. When steaks are almost done on BBQ, I melt one cube margarine in a glass baking dish (9x13)on my stove and pour a beer into it (over low heat or the beer makes the margarine clump) turn off burner. Take the steaks off the grill, put French bread loaves that are sliced lengthwise in half down on grill to heat & toast (just takes a couple minutes). Remove bread from grill and dunk the grilled side in the 9x13 dish of beer-butter. Add a salad, baked potato... YUM

For marinade:
1 1/2 cups Guinness stout
1 1/2 cups chicken stock
2 sprigs thyme
1 teaspoon Worcestershire sauce
1/2 teaspoon milled peppercorns
1 bay leaf
1/4 pound unsalted butter, cut in 4 pieces

For steaks:
4 (10-ounce) trimmed sirloin steaks Ground black pepper to taste

For chived potato and tomato:
2 large cooked (boiled) potatoes, peeled and sliced lengthwise
1 clove garlic, crushed
1 teaspoon olive oil
1 tablespoon chopped chives
4 plum tomatoes, peeled, seeded, and cut in chunks
1 teaspoon pepper

For marinade: Combine all ingredients except butter in a deep dish. Immerse trimmed steaks in marinade and refrigerate for 8 hours. Pour marinade into a saucepan and bring to a boil, skimming off foam that rises to the surface. Reduce marinade by half. Remove from heat. Strain through fine mesh strainer. When slightly cooled, whisk in butter, 1 piece at a time, until it is totally incorporated into sauce. For steak: Grill steaks to desired doneness. For chived potato and tomato: Rub potatoes with garlic, oil, salt and ground peppercorns. Lay flat on a sheet pan. Place potatoes on grill and grill on both sides until golden brown. In a large serving platter, overlap potatoes into a circle. Place tomato chunks on top of potatoes and sprinkle with chopped chives. To serve: Lay sirloin steaks to one side of the chived potato and tomatoes. Pour sauce around steaks. 

1 cup red wine
Lots of fresh ground pepper
2-3 clove of garlic finely chopped
a pinch of cayenne pepper
1 finely chopped small onion, white or yellow
salt to taste.

Put steaks or small roast of choice in large plastic bag, add all ingredients and marinate at least 4 hours, overnight better. Before cooking, take a flavor injector and inject liquid into meat in several places, then cook on grill.

I like to marinate beef in non fat Italian dressing. The meat gets the flavor of Italian dressing, but not the added fat. When I use the Italian dressing that isn't fat free the oil causes the meat to burn and flare up.

Here's one of my favorite beef recipes, great with a pan of corn bread.

Ah yes, one of my main motivations for getting into the RV thing! Cooking on the grill, in the great outdoors. Try this for your steaks:
Marinate your steaks 2-3 hrs prior to cooking in a decent Merlot. (the same one you will drink with the meal).
Just prior to grilling, apply McCormick Montreal Steak seasoning, kosher salt, and press into meat. Also get about 4 tbs. of butter to room temp and mix in about 1 tsp (or more) garlic to make a garlic butter.
Grill steaks to desired doneness, remove from fire and slather with the garlic butter, rest for 5 min. The butter will make a thin sort of garlic gravy and I promise you that you will not leave a drop of it on the plate.

1 Tsp Powdered Garlic
1 Tsp Parsley (fresh or dry)
1 Tsp Basil (fresh or dry)
2 Tbs Kosher Salt
2 Tbs Olive Oil
1 Tbs Vineger

Mix all the ingredients together and brush on both sides of steak. Let sit about 1/2 hour and grill. All dry ingredients are best but you can use fresh, including garlic.

I usually can the steak and corn on the cob and forget everything else, well, except for a good beer!!!!!!

1 - 1.5 pound pork loin
vegetable/olive oil
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon black pepper

Trim excess fat and silver skin from the tenderloin.
Lightly brush with oil.
Combine dry ingredients to form a rub.
Forcibly spread the rub all over the tenderloin.
Wrap tightly in plastic wrap.
Refrigerate overnight.
Prepare a medium heat fire.
Grill over the medium heat coals for 15-20 minutes, turning once.
Center should be just barely pink.
Remove from the grill.
Cover with foil for 5-10 minutes to rest. 20041008

This recipes is something I make up and take camping with us and is ready to cook for dinner that night. It is easy and taste good.

Grilling Time: 20-30 Minutes

3/4 lb. Pork Tenderloin
1/2 C. Soy Sauce
2 Garlic Cloves, minced
1 T. grated fresh Ginger
1 T. Sesame Oil
4 T. Honey
2 T. Brown Sugar
4 T. Sesame Seeds

Combine soy sauce, garlic, ginger and oil in a ziplock bag mix well add tenderloin. Toss to coat and marinate in the refrigerator for 3-6 hours turning occasionally. Remove the tenderloin and discard marinade. In a shallow plate mix together honey and sugar. Roll the tenderloin in honey mixture. coating all sides. Roll tenderloin in seeds to cover meat.
Place the tenderloin in a preheated Grill for 20-30 minutes until meat thermometer reaches 155 degrees. Slice and serve
* I some times skip the rolling in the honey and brown sugar and sesame seeds. I just add the brown sugar and sesame seeds to the marinade and leave out the honey. It good both way

Feeds about 12-15.

1 whole tenderloin (from BJs or similar)
McCormack's Grill Mates seasoning without salt
Jack Daniels
Olive oil
mustard (Jack Daniels mustard is good)
Karo
onion powder
garlic pepper
Gravy master
liquid smoke

The day before:
unwrap tenderloin, spread out several sheets of tin foil. Rinse tenderloin. Put ~ 2 tsp oil on tin foil. Put roast on top. Drizzle with about a tbsp each of Jack Daniels and olive oil. Sprinkle liberally with grill Mates, onion powder, and garlic pepper. Turn over, repeat. Wrap tightly in foil and refrigerate 24 hours.

Next day: unwrap and place in roasting pan. Brush with the following sauce, with a clean small paintbrush.

2 parts Jack Daniels
2 parts Karo (clear)
One part olive oil.
~ 3 Tbsp mustard
~2 tbsp gravy master
~ 1/2 tsp liquid smoke
~ 2 tbsp onion powder
~1 tbsp garlic pepper
whisk well till emulsified.

Put roast in hot oven-- about 400 (I used convection, it crisped up the outside beautifully). Place meat thermometer in thickest part, cook to 160 degrees for medium done. if you do this, the smaller end will be more done for those who don't like it red. In the convection at 400 it took about 45 min, although we opened the oven several times to add and remove other ingredients. This is mouthwatering. I cooked it for about 60 people yesterday (4 roasts). Served it with Béarnaise sauce.

1/2cup soy sauce
1/2 cup water
1/2 lemon squeezed (don't leave the lemons in there they make it bitter)
Some fresh or frozen ginger root grated
Couple squirts of hot sauce
Fresh ground pepper (no salt soy has lots of sodium.)
Add a few cloves of crushed garlic.
1tbs of oil maybe two. 

The oil helps hold the ingredients together and the lemon and soy help tenderize the meat.

Put in Ziploc bag and let marinate a day or two. You can even freeze it.

I use the extra marinate to do the mushrooms too. Just make sure you cook the shrooms well. Add a little butter and red wine and onions too.

Grill to you desired doneness...remember meat still cooks after you remove from the grill...Slice thin.

I  made a Rib eye roast with an awesome recipe that I got off of epicurious.com You roast garlic (if you don't have a garlic roaster you can wrap it in tinfoil) with olive oil and a bit of fresh rosemary or thyme then you mush the roasted garlic with a bit more olive oil, prepared horseradish and kosher salt. You then spread this mash over the roast, wrap it in plastic wrap for a day and roast it slow in the oven. Oh man, was it good! I can't wait until it is warm enough here to grill out though!

We have a simple recipe for chuck roast but usually cook at home because it takes a while on an open camp fire.

Wash a 3-4 lb chuck roast
Brown all sides in a frying pan with oil (we use olive oil)
Place roast in cast iron Dutch Oven
Light grill and turn both burners on low
Cook for approximately 1-1/2 hours
Add onions, carrots and potatoes
Cook another hour to hour and a half or until the vegetables are done.
You can also thicken with brown gravy mix is you like thick gravy instead of juice. Either are great.
When the roast comes out you can cut it with a fork.

You can also do this in the crock pot for about 8 hours or in the oven as above.

Just lit my BBQ pit and will be putting a 140 lb hog on for Christmas dinner. Will also have a few chickens for BBQ and a couple of drunken chickens as well.....

Will put the hog meat side down and cook approx. 6 hours and then will flip the hog and will cook for another 4 hours basting with sauce every 30 minutes.....Here in our neck of the woods, we cook with a vinegar sauce. 1 gallon apple cider vinegar, mix three (3) handful of salt, 4 ounces black pepper, 4 ounces red pepper, stick of margarine and small Texas Pete. Bring to boil, stir well and then let simmer. Baste every 30 minutes.

I sort of made this up as I went along tonight. It turned out great. It would be better if you doubled the sauce especially if there are only two of you for dinner. You can save what's left for the next time. Call me Kooky but I like ham with sour kraut. That's what we had with it tonight. Jeanine made up a bowl of Hot Potato Salad to go with also.   Life is good!

1 ½ in. thick Ham Steak
1 cup Apple Jelly
2 Glugs White Zinfandel
1 finely minced Chipotle Pepper in Adobo Sauce
1 finely chopped medium sized shallot.
1/2 cup Dijon Mustard
Light gas grill and bring temperature up to 350 degrees

Place jelly, wine, chipotle and shallot in a small sauce pan and heat over medium high heat until jelly is melted. Add mustard and continue heating until mixture comes a rolling boil. Turn heat down to a simmer for 10 minutes.

Score the sides of the Ham Steak to prevent curling. Place on fire and cook on one side for 6-7 minutes. Turn steak and baste cooked side with jelly mixture. Continue cooking until ham is done and turn to baste the other side. When cooked, take off the fire and allow to stand for 5 minutes. In the meantime, re-heat remaining jelly mixture and allow to reduce for 5 minutes. Cut ham into 4 pieces and plate them up. Serve sauce on the side.

Recipe courtesy of Gourmet Magazine

Recipe Summary Yield: 6 servings For yogurt sauce:
1 12-ounce container plain yogurt
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons shredded fresh mint leaves, or to taste For burgers:
2 pounds ground lamb
1/2 cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives (12 to 15)
6 small pita loaves, each split halfway around edge to form a pocket
2 small vine-ripened tomatoes, sliced
2 small green bell peppers, cut into rings
1 red onion, sliced thin

Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. Make burgers: Prepare grill. Handling lamb as gently as possible, in a bowl combine lamb with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side for medium-rare. Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

Recipe courtesy of Emeril Lagasse

Recipe Summary Yield: 4 burgers
1 pound ground lamb meat
2 tablespoons ground cumin
2 tablespoons ground chili powder
1 tablespoon minced garlic Salt and pepper Southwest seasoning
4 slices Jalapeno Monterey Jack cheese
1/2 cup roasted garlic aioli
1 cup roasted corn and roasted pepper salsa
4 beer bread buns
2 cups shoestring potatoes

Preheat the fryer. Preheat the grill. In a mixing bowl, combine the ground lamb with the cumin, chili powder, and garlic. Mix until thoroughly incorporated. Season with Southwest seasoning. Form into 4-ounce patties. Place on the grill and cook for 3 to 4 minutes on each side for medium-rare. Place the cheese on the burgers about a minute before removing from the grill, so the cheese will melt. Fry the shoestring potatoes for 3 minutes or until golden. Remove from the fryer and drain on a paper-lined plate. Season with salt and pepper. Spread the aioli in-between the bun. Place the burger in-between the bun and top with the salsa. Garnish with the fried shoestrings.

Make a solution of salt water, brown sugar, a little dill. Soak the salmon for about an hour in this. Grill over medium hot fire on a fine mesh grate, or one of those fish cooking gizmo's. During grilling, use the left over solution and drizzle occasionally over the fish

This recipe is so good you will never go back to plain old BBQ salmon again. It is full of flavor and melts in your mouth. You have to try it.

4 fillets of salmon

Marinate mixture:

1/2 teaspoon red pepper flakes
1/8 teaspoon salt
2 tablespoon chopped green onion
1/4 cup peanut oil
2 tablespoon soy sauce
2 tablespoon balsamic vinegar
1 1/2 teaspoon brown sugar
1 clove garlic, minced
3/4 teaspoon grated fresh ginger root
1/2 teaspoon sesame oil

Mix marinate well in zip lock bag. Add fish, marinated 6 hours. Grill on greased BBQ grill (skin side down first) until it flakes. About 10 minutes per inch. Enjoy.

A suggestion. Go to Lowes or Home Depot and get a 1 X 6 cedar plank (make sure that it is untreated) (at the larger stores, they will even cut it to length for you)
Wash the board.
Soak it (especially if you use a gas grill)
Oil it (we use regular pam)
put the seasoned fish on here and just leave it alone

Please note that this technique also works great for boneless top sirloin steak coated with a margarine, garlic paste and then smothered with fresh mushrooms before cooking

The boards can be washed and re-used.

Sauté the Salmon in a little Teriyaki and orange juice (1/2 each I'd say). You can get jazzy and sprinkle chives, pineapple tidbits, etc. over it. Or you can side dish some rice with those things in it. If there is a fish where butter or oil can be too much, salmon's it. It is so rich you end up eating half of what you normally would in a fish. BTW, leftover fish cooked this way is great the next day in a slad with some ginger dressing!

Put a layer of an chopped onion, garlic to taste, and sweet green peppers in the bottom of pan, cook in butter until onions are clear ... lay salmon on top and add enough white wine (Sauterne) to cover fillet ... poach until salmon is done ... drain and serve with onion mix poured over or on the side ... really outstanding.

Melt butter and then add garlic powder to the butter. Brush this over the salmon. Then sprinkle with lemon pepper and a little salt. Then put the salmon in a fish basket sprayed with pam. Place on grill about 6 minutes per side or until flaky. If there is any left over, I crumble it on a salad the next day for lunch.

I take the salmon - apply olive oil and then some EMERAL'S Original essence (You know - the guy on Food Network --BAM--) and put it on the grill. I usually use one of those baskets so I can turn it without it falling apart. Turns out great...

For the left-overs, make salmon patties, crushed crackers, 2 eggs, salt and pepper,
Dip patties in flower before frying in skillet,

4 (4 ounce) fillets salmon

Marinate mixture:
1/4 cup oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tsp. brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon sesame oil
Mix your marinate in zip lock bag and marinate your fish any where from 2 hrs to overnight. Grill on greased BBQ grill until it flakes.

1/2 Cup soy sauce
1/4 Cup lemon juice
1/4 to 1/2 teaspoon liquid smoke
a little garlic powder or more if you like
a little onion powder or more if you like
mix with 1/2 water

Put some olive oil on bottom of baking dish just to coat it,
add the Salmon filet, put mixture over and cover with tin foil,
cook in oven for about 20 minutes or until done to your liking.

Can also add 1/4 Cup brown sugar to mixture if you like it a little sweet.
Can also marinade for a couple of hours if wanted and then grilled on your grill.

Drip lime or lemon juice on it a cooks on the griddle.
Then dip bite size chunks in Thailand Mae Ploy Sweet Chili Sauce , as we eat it

Make a salad of romaine , avocado slices , little onion, tomato , sliced fresh mushrooms and croutons

I take a large square of HD aluminum foil for each salmon fillet or steak. Slice onions thin, layer in center of foil. Add a pat of butter or a little olive oil, place fish on top. Sprinkle with pepper or lemon pepper, garlic powder, and drizzle with a little lemon juice. Fold foil over, and roll the ends and center seam to create a tight pocket. Place on grill about 10-15 minutes, turning once, Check for doneness (time depends on thickness). Eat right out of the pocket. WE use cut up veggies with ranch dressing and fresh bread on the side. Yummy!!

My favorite recipe is to marinate salmon about 15 minutes in 1/4 cup Worcestershire sauce, 1/4 cup Soy Sauce and 1/2 cup Lemon juice (adjust proportions to size of fillets) and a generous sprinkle of garlic powder. Grill about 5-7 minutes per side (natural gas grill), depending on thickness of fillets. Squeeze fresh lemon or lime juice over fillets before serving, and offer tartar sauce on the side. A thin slice of lime cut from rind to the center and twisted into a spiral is a nice garnish.

Take 1" thick salmon...a hot grill.... put it flesh side down for about 6 minutes... turn 1 time...skin side down now.... brush with Italian dressing...cook for about another 6-8 minutes... fish is done when it flakes.... use a spatula to remove from the grill skin will probably pull of when you pick it up...serve with a pecan pesto sauce (store bought).. green salad... hot bread....

We grill ours. Lay it on foil and put butter, lemon and salt on it. Fold the foil and wrap it twice. I then cook it on med heat for 20 minutes at five minutes intervals I roll it over. This allows it to cook and not get dried out. We usually do Salmon whenever we go camping.

We marinate our salmon in "Veri Veri Teriyaki" made by Soy Vay, all day or even overnight and grill flesh side first then skin side, makes it easy to remove skin this way and makes for nice grilling marks for presentation.

Here's one for you: get filleted salmon, cut into serving sized pieces. Cut a whole lemon in paper thin slices (remove the seeds). Cover each filet on each flat side with the lemon, salt and pepper to taste, then put thin shavings of butter over the lemon and wrap in two layers of foil, reversing the fold side on the second wrap. Grill for about 1/2 hour on a moderately hot grill. The lemon slices baste and insulate the fish and come out caramelized and delicious!
I have done fresh tuna this way, too. If you want to be fancy, a sprinkle of dried tarragon would be good.

First of all, if your going to grill fish you need a griddle or a special rack that "clamps" the fish, so it doesn't fall through the grate. You could use tinfoil if you had to, but it always rips for me. Now the recipe...


INGREDIENTS:
½ C butter
½ C brown sugar
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 (1 pound) Fish( I use salmon or halibut, should work with any fish)

DIRECTIONS:
1. Preheat grill for medium-high heat.
2. Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
3. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.
I always sprinkle it with EXTRA brown sugar as it cooks. Best fish on earth.

I just take some fish (usually the frozen Tilapia filets from Sam's Club - I know, it's not fresh fish) and wrap it in some foil and throw it on the grill for about 10 minutes on medium to high (5 min per side). Before I wrap it I put some olive oil on it (helps prevent it sticking to the foil and adds a little flavor), garlic powder, onion powder, and some Italian seasoning. Turns out pretty good.

 4 Servings
   
A combination of brown rice and wild rice makes for a nutty
tasting stuffing. Another time, grill the stuffing packet alongside
chicken breasts, pork chops, or salmon steaks.

Prep: 20 min Cook: 60 min
                
Ingredients

•         1 tablespoon olive oil or cooking oil
•         1/4 cup chopped onion
•         1 clove garlic, minced
•         2 cups cooked brown rice
•         1 cup cooked wild rice
•         1/4 cup snipped fresh basil
•         2 tablespoons grated Parmesan cheese
•         1/2 teaspoon salt
•         1/8 teaspoon ground nutmeg
•         2 1-1/4- to 1-1/2-pounds Cornish game hens
•         2 tablespoons honey
•         2 teaspoons Dijon-style mustard

Directions
For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook until vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36x18-inch piece of heavy foil. Fold in half to make double thickness that measures 18x18 inches. Place stuffing in the center of the foil. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the stuffing, leaving space for steam to build. Chill the packet until ready to grill.
Twist wing tips under back. Tie legs to tail. Stir together honey and mustard.
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place hens, breast side up, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until tender (180 degrees F), brushing occasionally with mustard mixture the last 10 minutes of grilling. Place the foil packet of stuffing beside the hens on grill rack. Grill foil packet directly over medium to medium-high coals the last 15 to 20 minutes of grilling. To serve, cut hens in half lengthwise with poultry shears. Serve with stuffing. Makes 4 servings.

Make ahead directions: Prepare stuffing and wrap in foil. Chill up to 24 hours.

Take Cornish Game Hens and rub with garlic butter, or grill them plain and glaze them in the last 10 minutes with a few brushings of warmed apricot jam with a few grinds of black pepper. Yum, yum! Serve these with wild rice and a green salad or a green vegetable and you will never look back.

Try Salmon when you can get it. Cut it into steaks and slow cook with the skin down. Mix butter, lemon juice and a little garlic powder and rub it on top. Mmm Mmm, I'm getting hungry!

My favorite and most simple recipe is grilled mahi with mojo de ajo. Simply season fish with salt and pepper and brush with olive oil, then grill over high heat 4 minutes on each side (skin side 1st). If you really want to get fancy, rotate a quarter turn on the 2nd side to get pretty grill marks. DO NOT OVERCOOK! Also, be sure to smell the mahi before you buy -- if it smells even remotely fishy run the other way.

Mojo de Ajo
Meanwhile (or before), mince a head of garlic and cover with olive oil in a small saucepan. simmer the garlic in the oil 15-20 minutes until it just begins to carmelize. (Variation: add a little chiffonade of seeded ancho or guajillo chile for pescado al ajillo). Spoon a little of the mojo over the fish and serve. Garnish with lime and a little cilantro.

Fruit Salsa
Another great recipe is to serve the grilled mahi with a fruit salsa. Roast some tomatillos under the broiler (peel the husk 1st), blend then put in a mixing bowl. Add some diced Jicama, sweet onion, garlic and jalapeno or Serrano chili, chopped cilantro, squeeze a lime, add salt pepper, cumin and mix well. Add your favorite diced tropical fruit (papaya, mango, pineapple, grilled pineapple, etc.).

SE Asian Marinade
For an Asian flair, marinate the fish in a mixture of sesame oil (1 T), lime juice, chopped garlic, ginger, lemongrass, Kaffir lime leaves, cilantro, sugar, salt & pepper (you are looking for that classic sour/sweet/salty balance). Add either white wine or beer to create enough liquid to carry the marinade. Marinate for up to an hour and grill or pan roast.

Just make sure you don't over cook it. It is VERY easy to over cook mahi-mahi and it will become very firm. You should cook it as you would a "rare" filet migon. No more than 3-5 mins each side.

I like to cook mine on a hot grill 5 mins one side another 3-8 on the other depending on how thick the filet is.
On the side make a "salsa" of green pepper, red onion, white onion and parsley. Mix this relish with juice from 1 lime and salt and pepper to taste. Make a nice yellow rice to serve on the side.

Serve the mahi, with either a side of the relish or serve with the relish over the top.

Get some 1.5" to 2" pork chops, brush with a bit of olive oil, put some pepper on them, sear each side for about 1-2 minutes and then stand them up on the grill (bone down) until done. You might need to use a rib rack or even skewers to keep them standing up. Sounds odd, but it seals in the juice and flavors and makes it much harder to burn them into hockey pucks.

A sweet twist to grilling pork tenderloins:

2-  3/4-pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon

Garnish: fresh flat-leafed parsley sprigs

Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more. Let pork stand 5 minutes before thinly slicing.

Serve pork garnished with parsley sprigs.

Serves 4.
Courtesy Gourmet Magazine 1998

From Dotty Griffith's Celebrating Barbecue (Simon and Schuster, 2002)
one 4- to 5-pound pork butt or shoulder roast
The South Shall Rub Again [search Recipe Archive for]
Memphis Mop, optional [search Recipe Archive for]
Tennessee-Style Barbecue Sauce [search Recipe Archive for]
8 to 10 sandwich buns, optional
Red pepper sauce, such as Tabasco or Texas Pete, optional

1. Sprinkle a generous layer of the rub on all surfaces of the pork roast. Using your hands (preferably gloved to prevent spices from burning your eyes or skin), rub the mixture into the meat. Wrap the meat in plastic wrap and refrigerate for at least 3 hours or overnight.
2. Remove the pork from the refrigerator and unwrap about 1 hour before placing on the grill to let it come to room temperature.
3. Soak the wood chips in water at least 1 hour before you begin grilling.
4. Prepare a fire by lighting wood or a combination of wood and charcoal in the firebox of a cooker or at the end of a barrel smoker opposite the end with the vent or chimney. Or preheat a gas smoker/grill.
5. When the fire has burned down to glowing embers or the coals are covered with gray ash, place the pork, fat side up, on the grate but not directly over the coals. Or place a full pan of water over the coals or hot lava rocks, then position the grate and add the pork.
6. Cover the cooker and smoke the pork shoulder, turning it every hour or so, until it is tender and the internal temperature reaches 195°F on an instant-read thermometer, 4 to 6 hours. [Tester's note: 195°F yields well-done meat.]
7. Tend the fire by adding wood (or wood embers from a separate fire) or coals to keep it from going out and to keep the temperature inside the cooker between 225°F and 300°F. If using a mop, brush it on when turning the pork or after tending the fire. Add soaked chips as needed to maintain the smoke flavoring.
8. Remove the pork from the cooker and allow it to rest, covered loosely with foil, for about 15 minutes. Trim off the exterior skin and fat and slice very thin.

9. For pulled pork, wearing heavy rubber gloves (if the pork is just off the cooker) or latex food-handling gloves, peel away and discard the skin layer. Then, with your fingers or two forks, pull the pork into thin pieces about 1 by 2 inches.
10. For sandwiches, pile slices or pulled pieces between buns with a generous slather of barbecue sauce and a crown of coleslaw.
11. Make sure red pepper sauce is handy for those who want to sprinkle it on their sandwiches. Serves 8 to 10.

Lawrys® makes a great marinade called Havana Garlic & Lime with Lime Juice. Here is how I use it:
Take 4 skinless boneless chicken breast halves and sprinkle them with fresh ground pepper.

Place each one between 2 pieces of wax paper and pound them EVEN (Not Flat, just so they are a uniform thickness for even cooking).

Put them in a gallon size zip lock and add all but about a 1/4 cup of the marinade. Make sure all of the meat is coated and squeeze all of the air out of the bag.

Refrigerate for at least 2 hours turning at least once (I usually let it sit overnight).

Take a medium onion and cut it in to 1/4” thick round slices. Sprinkle with kosher or sea salt and fresh ground pepper. Put them a separate zip lock and add the remaining marinade, tossing to coat.

Cook the chicken on a hot grill for 5-7 Minutes per side.
Grill the Onion Slices on a separate area of the grill until they are just starting to caramelize.

Serve the onions on top of the chicken breasts.

Before we go on a trip I like to get a pound of frozen chicken tenderloin (like from Costco or Sams) and put in a Tupper-ware container. Add about 1/2 cup soy sauce, 1/4 to 1/2 cup brown sugar, 1/4 c pineapple juice or pineapple cubes, black pepper, garlic, tad of ginger grated or even powder. Mix together.

Slice in large hunks some red onion, green and red bell pepper. Add to chicken and the marinade.
When ready to cook, just take chicken and veggies and put on the grill. Can skewer them or wrap in foil and place on coals or grill. This cut of chicken cooks fast and is juicy.

Vigo brand Wild rice mix cooked as a side goes well.

Makes 8, enough to serve 8 as an appetizer, 4 as a light main course.

8 10 inch flour tortillas
6 ounces jack or cheddar cheese, thinly sliced
3 to 4 plum tomatoes, thinly sliced
3 to 4 fresh or pickled jalapeno chilies, thinly sliced
4 scallions, finely chopped
1/2 cup fresh cilantro sprigs
3 tablespoons melted butter
1. Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage.
2. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.

Variations:

You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination.

Brats and Potatoes is a requirement on every trip. Put the following in an extra large foil bag:
- package of brats
- cubed potatoes
- chopped onion
- chopped green pepper
- mushrooms
- your favorite spice blend (a bunch-the potatoes and pepper suck in the flavor)
- some olive oil

Toss the bag around to mix everything up and put on the grill for around 10-15 min per side. Cut that bag open in the middle of the table and serve with a salad. No dishes, and in our family no leftovers.

Clean your raw shrimp and remove shell. Wrap shrimp with 1/2 slice of bacon and put on skewers. I usually have 5 or 6 per skewer. Brush each one with Italian dressing and grill.

Remove from skewers and arrange on plate with some decorative lettuce and a few parsley sprigs. It will not only taste great but makes a dandy presentation. It's easy too!! 20041007

Take jumbo, non-breaded frozen shrimp & let them thaw in the fridge one day. Then the next day, with a little butter, garlic, maybe some lemon-pepper, throw them on the grill. you could bundle wrap these in foil, or just baste them with a brush while they cook on the grill, using melted butter, lemon-pepper, garlic-pepper or seasoning of your choice mixed together.

Get some jumbo shrimp and good ole "Old Bay"; put the shrimp on skewers and sprinkle the shrimp with the "Old Bay" and throw them out on the grill. Serve over rice. Very easy and tasty.

For BBQ'ing, I recommend marinating some shrimps with a little oil and Old Bay Seasoning. Then stick them on a stick and BBQ!

on the grill....

put shrimp in a zip-lock with sweet n' sour sauce for an hour or so, put on a skewer with pineapple and cook until done (pink)

Put shrimp in a zip-lock bag with Italian dressing and marinate overnight, cook shrimp on the grill till pink. Can serve over rice or just alone

Wrap raw shrimp in bacon and grill so bacon and shrimp brown but not burn.

Clean and skewer Large Shrimp
Grill over fire, brushing with garlic butter.

Very simple, but very good.

Clean large shrimp and marinate in FAT FREE Italian dressing, then grill.
Fat free Italian dressing doesn't burn like an oil base dressing.

I like to go to Costco's on Friday when they have shellfish day and get a big batch of those humongous tiger shrimps for 7.99 a pound. 
Throw them with the shells on in a pot of boiling water with a beer, some old bay seasoning, and mustard seeds. No matter how you cook your shrimp please don't overcook. All it takes is until the shell is bright pink! Even with the tiger shrimp that's only about 1.5 to 2 minutes tops! So flavorful and perfect!!! 

I serve this along with a salad and some self made cocktail sauce made from some catsup, horseradish out of the bottle, lemon or lime juice. My husband likes a dash of nutmeg in his.

Fry your bacon then after it has cooled, you can dip in boiling water for a few seconds to make it limp, then wrap around scallops or shrimp. Then the shrimp/ scallops can cook and be overdone or have raw bacon.  

The grill or oven to finish off the treat.

Each person can fix the combination of their choice and cook them as desired while socializing. Ingredients are based on 20 people.

3lbs beef cubes or 1 1/4" meat strips from 1" sirloin tip (or use lamb, fresh pork, various sausages cubes, boneless chicken cubes or strips or other meats)

20 medium-sized fresh mushrooms
assortment of apple wedges, mango slices, smoked sausage, steamed new potatoes, red pimento peppers, yellow squash, zucchini or plantain

1 fresh pineapple cut into 1 1/2" cubes
20 cherry tomatoes or 5 small tomatoes, quartered
2 large bell peppers cut into 1 1/2" cubes
3 large onions, quartered

Preheat the grille.

Let the guests thread the skewers, alternating meat with vegetables. Then place their kabob on the grille, brushed with marinade and cook
to their preference turning frequently.

Fresh salads and fruit round out this relaxed gathering.

Note: Takes the chore out of cooking once the preparation is finished.

These are "to die for".
Prep is messy, but can be done a day or 2 early and kabobs kept in refrig. till ready to grill.

1 lb uncooked and peeled shrimp tails
1 large (35 1/2 oz) can pineapple chunks, undrained
1 (8 oz) bottle Italian dressing
1 (8 oz) can tomato sauce
2 table spoons brown sugar
1 teaspoon prepared mustard
1 medium size bell pepper cut into 1" cubes/squares
Hot cooked rice (optional)

Drain pineapple, reserving the juice. Combine pineapple juice, Italian dressing, tomato sauce, sugar, and mustard in shallow dish and mix well. Add shrimp, tossing gently to coat. Cool mixture with shrimp in refrig for 2 or more hours.
Remove shrimp and set marinade aside. Alternate shrimp, pineapple chunks, and bell peppers on skewers. Grill over medium hot coals for 3 or 4 minutes per side until done. Apply liberal marinade during grilling.

Serve over hot rice with marinade if desired.

Serves 4, depending on state of hunger.

WONDERFUL STUFF!! I think the pineapple is the key.

I like to make teriyaki chicken kabobs. I cut the breasts into nice size chunks, put in a ziplock bag and pour in some teriyaki sauce. Marinate in the refrigerator for at least two hours.
Put on skewers, alternating whole mushrooms, pineapple chunks, green pepper, red pepper, onion etc.
Grill and enjoy. Low fat and delicious.

shish kabobs: pork cubes, cherry tomatoes, Italian sausage, onions, green and red peppers, fresh mushrooms, steak cubes, chicken cubes, cubed lamp, cubed pineapple, quartered Vidalia Onions, pearl onions, zucchini or summer squash, eggplant, new potatoes, okra, broccoli, cauliflower, spam, shrimp and scallops.

Marinades for the Meats:  Teriyaki, or half Catalina dressing and half Italian dressing, or olive oil, minced garlic and lemon juice with a dash of ketchup.

Marinades for the Veggies/Fruits: Olive Oil

Hot dogs (cut thickly)
Pineapple chunks
Whole Mushrooms
Green Pepper chunks

Thread on metal skewers or bamboo skewers that have been soaked in water for 30 mins. BBQ on grill, basting with Sweet & Sour BBQ sauce until browned and mushrooms release their juices.

1 lb. minute steak
2 T. sugar
4 T. soy sauce
2 T. dark sesame oil
1 t. ground sesame seeds
4 T. chopped green onion
3/4 t. garlic powder
3/4 t. black pepper

Combine all ingredients except beef. Marinate beef in mixture at least fifteen minutes. Discard marinade. Best grilled over a charcoal fire, but can be pan fried

1 lb. ground beef
3 T. soy sauce
3 T. dark sesame oil
1 1/2 t. minced garlic
1/2 t. ground ginger
4 t. sesame seed

Mix all ingredients well and shape into patties.

1 lb. hamburger
thin slices hot pepper cheese
1/4 c. dill pickle relish
mesquite seasoning, seasoned salt, or the shake-on flavor of your choice
Mix pickle relish and hamburger thoroughly. Divide into six equal pieces. On a piece of plastic wrap, press one of the six portions of hamburger into a thin patty. Sprinkle with mesquite or other seasoning. Place cheese slices on patty. Make another patty the same way, omitting cheese. Season. Peel off of plastic wrap and seal edges. Make two more stuffed burgers the same way. Grill patties till no longer pink, sprinkling with seasoning as they cook, and serve on large buns with tomato, lettuce, catsup, onion slices, and other accessories to your taste.

I like to make these two at a time in those square Tupperware sandwich boxes. Start with plastic wrap in the bottom of the dish, press in the first patty, add cheese and seasonings and top patty, sealing edges around cheese. Fold in plastic wrap. Add another piece of plastic wrap and make second patty the same way. Put lid on dish and freeze if desired. Thaw before grilling. Using the plastic wrap makes it easy to get the patties out in one piece.

Try wrapping your vegetables in foil and add some spices and olive oil. You can also dice some potatoes in with the veggies if you like. I love to do squash this way. I use zucchini, crookneck, some red bell pepper, red onion, garlic, salt, pepper, and olive oil. If you like onions, try a whole onion rubbed with lots of melted butter, salt and pepper. Just wrap it in foil and throw it on for about 45 minutes or until cooked completely through.   

Take a soft taco shell, spread with Reese's Peanut Butter, sprinkle on milk chocolate chips, and drizzle with a little honey. Roll as if you were making a tortilla. Wrap and roll in foil and place on the grill. This is also great made with cinnamon-raisin bread in pie irons!

Whipped up by our 7 year old grandson: 

Take a soft taco shell. Lay flat and smooth creamy peanut butter then fill with choco-chips, a few mini marshmallows and a few crushed nuts. Roll as if you were making a tortilla. Wrap and roll in foil. We have a tri-pod we put over the fire ring with a rack on it. Slowly roll back and forth. Remove from heat, unwrap and enjoy the awesome taste of p-butter, choco and melted marshmallows. Yummmmmmmm cant wait till tonight's campfire!

Get creative... use apple pie filling and a bit of cinnamon. How about some banana and p-butter. The taco shell gets a bit crunchy on the outside.

The grilled bananas sound good!  For the grownups try this:
Place a peeled banana in heavy duty foil with some butter, brown sugar and a tablespoon or two of dark rum. Grill about the same time as the 5 minute recipe. Top with some whipped cream and enjoy!

This looked like a great treat around the campfire.   

For a delicious snack around the campfire, try grilled bananas. Take a whole banana and leave the peel intact. Carefully, slice the banana in half, length-wise, only cutting the peel on one side. Now, open the banana like a hot dog bun and fill it with chocolate chips, mini marshmallows and nuts (whatever you prefer). Close the banana, wrap with foil and place on the grill for about 5 minutes until the chocolate melts! Eat with a spoon...delicious!

Banana Boats are good and really easy to do.

Take one banana and slice lengthways most of the way thru but not thru the skin. Stuff the opening with chocolate chips and then mini-marshmallows. Wrap loosely in foil (or the marshmallows will get stuck). Set on the grill over the coals for maybe 10 - 15 minutes or until everything is gooey and melted. Mmmm... these are yummy!

Peaches: cut in half, take out the pit and place flesh side down on a well oiled grill. Cook just enough so that the sugars caramelize and you get nice grill marks. Flip, cook for a minute or two more, and serve. Drizzle with balsamic vinegar for a more complex flavor.

Pineapple: cut a fresh pineapple in spears (cut off the skin and the core) or use canned rings packed in water (drain and pat dry). Grill in the same way as the peaches. Squeeze a lime over the pineapple and sprinkle with a little cinnamon, nutmeg or ground cloves. For a dramatic finish, flame brandy over the top.

• Apples, cored & quartered-----------------------30 minutes
  

• Bananas, peeled & halved crosswise-------------- 6 min.
  

• Nectarines, halved & pitted----------------------12 min.   
  

• Oranges, peeled & sliced------------------------10 mni.   
  

• Peaches (freestone), peeled, halved & pitted-----16 min.
  

• Pears, cored, & halved or Quartered------------18 min.
  

• Pineapple chunks or spears---------------------- 6 min.

Core an apple and stuff the hole with a mixture of butter, sugar, and cinnamon. .Wrap in foil and throw on the grill until soft.

Add a few chopped nuts to that and it is really good!

This makes 2 camp stew pockets.

Ingredients:
2 large boneless chicken breasts (You can also use pork chops)
2 large red onions sliced in thick slices
2 med potatoes sliced in medium slices
1 small bag frozen California mix (brocolli, cauliflower & carrots)

Tear off four large pieces of heavy duty aluminum foil at least 24 inches long.

Fold two of the foil pieces into squares about 8-10 inches on a side. Place these in the middle of each of the two remaining foil pieces. This will help spread the head in the pockets and prevent burning.

Place the onion slices in a single layer to cover each foil square.

Place the potato slices in a layer on top of the onions.

Place 1/2 of the bag of California Mix on top of the potatoes.

Salt and pepper to taste. Also sprinkle about 1/2 teaspoon of garlic powder on each, more if you like garlic. Then place pats of butter liberally on each. (I generally use about 1/4 stick of butter on each)

Place the chicken breast or pork chop on top of the mix. You should also put some salt, pepper and garlic on this. Add a few pats of butter on the meat.

Fold the foil tightly around each mix. It is important to bake a tight seal and be sure not to tear the foil. If you don't have a good seal the steam will escape and the dish will dry out.

If you have made the pockets at home you can place each in a zip lock baggie and put in a cooler or the fridge in your RV. They will keep a day or two like this.

Start a good campfire and let it burn down to a good bed of coals. I may even throw on a small bag of charcoal just to make sure the coals don't die out before the meal is done.

Place the pockets on a grate about 8-10 inches from the fire. Within 10 minutes you should hear the contents of the pockets start to sizzle inside and they will start to puff up. (If it doesn't, lower the grate.)

Let the pockets cook for about 45 minutes.

Take off the fire and let cool for 5 minutes. Carefully open the top, there will be a LOT of steam, and eat straight from the pocket.

If they have cooked just right the onions will just be fully cooked. I usually end up burning the onions just a bit. That's why they are there. You will find the rest of the veggies will be perfect. And the meat tender and juicy. I may even add a few extra onions in with the California Mix just to make sure I have onions I can eat.

Sometimes I'll also add an ear of corn to each pocket.

It is a bit of an art getting the height of the grate right depending on how hot the fire is. You may have to raise or lower the grate accordingly. Also if the pockets sizzle and don't puff up you have not sealed them tight enough.

We have enjoyed this for years. We hope you enjoy it as much as we have.

This recipe is really good and is easy to fix and clean up is so easy.

4 boneless skinless chicken breast halves
1/4 cup mayonnaise or salad dressing
1 Tbsp. Dijon mustard
4 (1 oz.) slices cooked ham
4 (1 oz.) slices Swiss cheese

Heat grill. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.

In small bowl, combine mayonnaise and mustard. Cut four 18x12-inch pieces of heavy-duty foil. Place 1 chicken breast half on each; spread about 1 Tbsp. mayonnaise mixture on each breast half. Top each with 1 slice ham and 1 slice cheese. Wrap each packet using double-fold seals, allowing room for heat expansion.

When ready to grill, place packets, seam side up, on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals, or on campfire grill over medium heat. cook 20 to 30 minutes or until chicken is fork tender and juices run clear, rearranging packets several times during cooking.

1 boneless skinless chicken breast, diced up
Salt & Pepper to taste (other spices are optional)
Vegetables of your choice, diced or thinly sliced
Sauce of your choice (BBQ sauce, marinates, salsa, lemon juice) the skies the limit!

Large square of foil.

Place dice chicken in the center, add a serving of vegetables, your choice. (Potatoes, carrots, zucchini, onion, celery, whatever)

Add a tablespoon or two of some sort of sauce. Fold over the foil and then fold in the sides as to make a leak proof pocket. Throw on the grill for about 10 minutes (5 minutes per side). Remove from grill and let stand for about 5 minutes. Open packet and either eat out of packet (on a paper plate) or pour contents on a plate.

You can also use a different meat beside chicken, like ham, ground beef, steak.

Spray a circle of PAM on a large sheet of heavy duty foil. Place a layer of sliced potatoes, then a slice of onion and several sliced carrots. Cover with a good size burger - lean of course. Sprinkle with garlic salt and pepper. Add more onion, carrots and then potato to the top of the burger. Wrap tightly in the foil, then several more layers of foil. Place on the coals and turn frequently for 45 min to 1 hour.   It is kind of like a pot roast when done - real good. A side of beans and roast corn on the cob are good to round it out.

1 Potato sliced thin.
1 Onion sliced ¼ inch thick.
1/2 Green Pepper, sliced.
1 Ear fresh corn, kernels cut off
1 tomato sliced ¼ inch thick.
1 pound lean ground beef.
Non-stick spray (I use butter flavor).
Fresh Ground Pepper, Sea Salt, Onion powder, Garlic Powder, Paprika (to taste).

Cut off two sheets of heavy-duty aluminum foil about 18” long and lay them out.
Spray the foil with cooking spray.
Lay out the sliced potatoes on the foil, half on each sheet.
Spray the potatoes with cooking spray and salt and pepper them.

Next lay out the sliced onions on the potatoes.
Spray the onions with cooking spray and salt and pepper them.
Next layer the corn and green pepper slices and then half of the ground beef for each packet.
Season the ground beef with pepper, onion powder, garlic powder and paprika.
Top off with the tomatoes and some more pepper.
Seal up the packets and cook on a hot grill for 25 minutes.

Ribeye, heinz 57, onions, sliced potato, garlic powder and butter.

Hamburger patty, sliced onions, cubed potatoes, baby carrots with BBQ sauce poured over all.

We do two things regularly, veggies and mushrooms and both are very simple and taste great, but there is no firm recipe to give...

Cut up potatoes, carrots, mushrooms, etc. and throw in a can of cream of something soup.
Cut up mushrooms and add some butter and garlic seasoning.

Tinfoil was made for the barbecue!

Our favorite hobos are made with a hamburger patty, thick sliced onions, sliced potatoes, sliced carrots, salt and pepper to taste. For variety, we have used smoked or fresh kielbasa (polish sausage for non-ethnic types!) with potatoes, green pepper, onions and mushrooms. Even following a low-carb diet (eliminate the potatoes, add more veggies, easy on the carrots though) these are wonderful meals! Wrap them all up good and tight and cook on coals. We get creative and everyone has their own "wrap style" to know who's meal is where!

Beef Patty with Mushrooms
1lb lean ground beef
1/3 cup ketchup
1/4 cup Italian style bread crumbs
1 jar (12oz) beef gravy
sliced mushrooms
1 can green beans
(I used 2 for 4 packets)
Hot cooked egg noodles

Preheat oven to 450 or grill to medium high. Combine meat, ketchup, salt, pepper, bread crumbs. I added some dried onions too. Make into 4 patties. place on foil. Combine mushrooms and gravy. Pour over patties. Arrange beans around patties. Roll up sides leaving room for heat circulation inside. Bake 22-25 minutes in oven or grill for 14-16 mins. Serve over hot noodles.
Enjoy!

Chicken breast, baby potatoes sliced in half, a shake or two of Lawreys seasoning salt, sliced carrots on top with a dab of butter.

5 lb russets, washed
1 med. block Velveeta (light is OK)
1 tub chive cream cheese, light is OK
1 stick of butter (light margarine is OK)
1/2 cup crumbled bacon (Hormel precooked and crumbled bacon bits in pouch works well)
2 sleeves Ritz crackers (light is OK)
onion powder
1/2 tsp each of dill and marjoram
1 tsp pepper

wash potatoes, par boil. Drain, put in cold water. Remove skins from about half. (They start to lift off, just peel them the rest of the way) Slice in medium slices-- somewhere between 1/8 and 1/4 inch.

Meanwhile, melt Velveeta, butter, and cream cheese in microwave until stir-able. Spray 2 shallow baking dishes with Pam. (use shallow dishes, it works better than piling potatoes in a deep dish). Add one layer of potatoes, more or less. Sprinkle with a little of each seasonings, a liberal amt of onion powder and pepper. Drizzle over some cheese mixture. Throw in some bacon bits. Continue layering, end with cheese mixture. Note: the cheese does not have to cover every inch of potatoes.
Crush Ritz crackers, cover top of potatoes. Bake at 375 until it browns and cheese starts to bubble.

You don't need salt here, the Velveeta is pretty salty, and the bacon adds some too.

You could do this in heavy tin foil over a fire, add crumbs at end. Or get a disposable tin baking pan, and put on grate over fire (cover with foil).

We use a regular pizza dough, but "roll it out" using fingers to flatten and smooth it.

Brush it with olive oil that has one minced clove of garlic stirred into it.

Toppings include FRESH tomatoes, basil leaves, Greek olives, freshly ground pepper, feta cheese, parmesan cheese and mozzarella cheese.

Soak in water and then grill, easy cleanup (no pot), no waste (plastic wrap)....delicious taste!!

Put un-shucked ears on the fire for about 20 minutes. I have a dedicated pair of cotton gardening gloves with those rubber beads on the palm that I wear when shucking the hot corn. Run your hands down the cob and you can remove most of the silk with ease!

I wrap shuck corn in foil with a little butter or margarine and BBQ on low heat along with the meat I am cooking for about 10 minutes on each side. Turns out great each time.

Don't shuck the corn, remove the silk only, soak in a bucket of water for 1/2 hour or so and then put it on the grill for about 20-30 mins, rotating occasionally. Mmmmm.

Mix horseradish sauce with soft butter, garlic, dill, and thyme. Slather on the ears of corn and put in a grilling foil bag and grill as usual or it can be done in an over. Scrumptious!

Shuck the corn and remove the silk. I rub each ear with a little butter and season with salt and pepper and put the ears on my hot grill next to whatever meat I'm grilling - but the butter and seasoning isn't necessary if you prefer.

Turn each ear 1/4 turn about every 3-5 minutes (depending on how hot the grill is) or when the down side is beginning to brown.

No muss; No fuss; Just good corn.

I love corn cooked on the grill, but it doesn't need any fancy prep for me. I just cook it over the coals until the husk is black and hopefully a few kernels of corn may be a little scorched. May not look great, but tastes great.

We shuck it, wipe it with butter, put it on a medium grill- gas or charcoal. Turn about 3 times in 20 minutes, brush with butter again. Enjoy. This will slightly brown up some of the kernels, giving it the "roasted" flavor.

I remove husks and silk, soak for a while in cold water. Put around the edges of your grill, turn often, cook until a kernel pinches easy. Do not over cook or will be very dry. Yum, best way I have ever tasted corn on the cob!

Peel large sweet onions and slice in half across the cross-section.
Insert two or three toothpicks in the sides around the onion halves so the rings can’t come apart.
Salt and pepper to taste (use kosher salt or sea salt – is doesn’t dissolve like table salt and add a nice subtle salty flavor).
Drizzle a generous amount of extra virgin olive oil over each side of each half onion.
Drizzle a generous amount of balsamic vinegar over on side (the top) of each onion half.
Place onion halves on a hot grill and grill until the bottom of each is beginning to brown and/or has nice dark grill marks.
Flip the onion halves over (carefully so the rings don’t separate) and grill until the second side is beginning to brown – or to taste.

Wonderful with almost any grilled meat.

My favorite way to grill Vidalia onions is to halve them and put a teaspoon of orange marmalade on them.

Take some portabella mushroom caps, brush the bottom with olive oil and fill with creamed spinach (frozen Stouffers would work if you don't want to make your own). Sprinkle bread crumbs over the top and grill for about 15 minutes.

When we cook our steaks on the fire we always start with a shrimp and scallop appetizer. We take wooden skewers and soak them for an hour. Slide onto them some already shelled shrimp and fresh large scallops. Season them with garlic or garlic butter... grill over fire. Our friends always look forward to our steak dinner nights!

In the late morning I sometimes throw some potatoes and throw them in my crock pot with garlic and onions. They are done just in time for dinner. That is only on the nights we grill our corn on the cob on the fire. Otherwise we cook out potatoes on the fire. If we could only have 2 fire rings at our campsite for cooking!

When you read these ingredients you will think I am crazy but you have to try this. This will make you a deer meat lover.

Ingredients:
2-3 lbs. tenderloin or other tender parts
1 1/2 oz of blue cheese (I used Blue Cheese Salad Dressing).
1 large clove of garlic
1 tbs. Worcestershire Sauce
1 tbs. Teriyaki sauce
1/2 cup cooking oil
2 tbs. Folgers Coffee Crystals
1 tbs. Soy Sauce
1 tbs. salt (more if marinade taste bitter but be careful not to get to much).
1 tsp. coarse black pepper
Mix all ingredients together (except meat) in a blender
put meat and marinade in plastic container for at least 12 hrs.
Grill meat in usual manner but don't get it to dry or overcooked

Directions: Cook on Grill, the oil in the marinade will drip off onto the hot coals and the smoke will help flavor the steaks. This is a great way to fix DEER.

Mix a marinade of 1/2 olive oil, 1/2 dry wine then add a little lemon juice and some pepper.

Let tenderloins soak in marinade for a couple of hours in refrig.

Cook on outside grill until about medium. Whatever you do don't over cook. Venison is very low in fat (about like turkey white meat) and will dry very badly if over cooked.

Trust me; I cook about 150 pounds of venison a year.

A simple method to grill tuna that a tuna boat captain gave me. Just wrap chunks in bacon, douse them with your favorite BBQ sauce and put them on the grill. The tuna will cook much faster than the bacon so it works best if you precook the bacon.

Try this...Take Hellman's Mayo (for some reason, it's got to be Hellman's) and fresh Parmesan Cheese. Mix about a half cup of each, then spread it on the tuna. Grill it until the tuna is done without turning the fish.

Credits here go to Chef Peter Zimmer at Zen Ranch in Taos New Mexico -- definitely worth the stop if passing through this beautiful place.

The combination of flavors here is bordering on a transcendental experience.

Grilled Salmon in a Thai Green Curry Bath
4-6 Salmon Fillets (with skin)
1/2 cup Green Curry Paste
2 cans coconut milk
1/2 cup (or to taste) brown sugar
1 Tablespoons each minced garlic, lemongrass and ginger
6 Kaffir lime leaves in a fine Chiffonade
Juice of 1 lime
cilantro roughly chopped
bean sprouts
2 cups jasmine rice

Rinse rice until water runs clear and bring to a boil in 3 cups water. Reduce heat and simmer 18 minutes. Pre Heat grill on High for 15 minutes minimum. Be sure grate is clean. Warm aromatics in a tablespoon of oil until fragrant. Add curry paste, sugar and coconut milk (be sure to shake cans before opening) and bring to a simmer. Add lime juice and Kaffir lime leaves. Season fillets with salt and pepper. Brush Salmon on skin side liberally with vegetable oil and place on hot grill. Cover and cook 4-6 minutes until the sides of fish begin to look cooked. Brush top of salmon and spatula with oil, and flip. Cook 2 minutes, then rotate 1/4 turn (if crossed grill marks are desired) and cook 2 minutes more. Check for doneness by Remove salmon from grill and allow to rest while you prepare plates. Mold rice with a Ramiken on plate, set salmon on top and spoon sauce around plate. Garnish with cilantro and sprouts.

This is actually a very easy dish to prepare. Enjoy!

OK, this recipe has been used in my family for years. It does, however, take almost constant attention at the grill to keep from burning. I use a coffee cup to mix the following:

Melt 1/2 stick butter (no subs) in MWave
Stir in brown sugar to make thick paste
Thin down with lemon juice (can use Real Lemon) to honey consistency
Add lots of dill weed
Add some cayenne pepper (you decide how much, but we add ~1/2 tsp or more)

Baste fillets or steaks prior to grill. When turning steaks or removing fillet from skin, brush the cooked side. Whatever is left of the baste, serve as a side to the salmon. Very good recipe and doesn't take away the salmon taste. This recipe is good for 4 red salmon steaks, so adjust accordingly.

PS Serve with summer squash, zucchini, corn on cob or tomato salad. Cottage cheese as a side. White or Blush wine. Blueberry muffin and coffee for dessert.

On heavy aluminum foil sprayed with no stick:
Slice some big onions 1/4 inch thick, some big tomatoes 1/4 inch thick, lemon pepper and a touch of ginger and dollop of butter.
Lay onion bed down first, skinless salmon/rainbow fillets on top, add tomatoes and spices, add a dollop of butter, seal and place in BBQ for about 30-45 mins size depending.

1/4 cup brown sugar
1 T. honey
2 T. butter
2 T. Dijon mustard
1 T. soy sauce
1 T. olive oil
pinch of salt
1 lb. salmon fillet

Melt together brown sugar, honey and butter. Remove from heat and add remaining ingredients except for salmon. Blend well. Place fillet, skin side down, on heavy duty foil. Cut foil to outline of fish, leaving a crimped edge. Spread glaze atop fillet, then place foil supported fillet on grill. Heat on medium-high, brushing often with any reserve glaze. Fillet is done when it flakes easily with fork (about 8-12 minutes).

Lay on foil, skin side down.
Spread on some butter, sprinkle with brown sugar, and drizzle some honey over it.
Wrap in foil put on grill (or in oven).

Wait till done, but not long (depends on size and thickness) then ENJOY!

Also put in foil, cover with Italian dressing (and some butter), again cook on grill or in oven.

BTW, if you cook fish (or anything else) on the grill and it sticks, great way to clean it is to take some foil and put it on the grill (shiny side down) turn on the grill, does this with the last of the briquettes, close the lid and let it get real hot. After a while when you lift the foil the grill will be covered with a fine ash. Brush off and grill is clean and ready to go.

Here is a very good way to try it

1 cup butter
1 cup soy sauce
1 cub brown sugar

place in a pan and melt all and just bring to a boil, then place your salmon in a baking dish or you can zip loc it and let it marinate for 3 or 4 hours, over nite is better and then bake.
In an oven 350 for 30 min.
On grill you will have to experiment for time, haven't done it that way yet! It goes great with just vegie's or over rice. Any fish works great this way.

Salmon planks work good.

I simply throw it skin down directly on the grill (medium hot) and a little salt/lemon/butter basting... (throw some wood chips in if you have them - particularly alder - the smoke flavor is wonderful). It's okay to cover the grill. Grill about 10 minutes per inch thick is a good rule of thumb... I keep an eye on it, and just when the thickest part of the Salmon turns from the jelly red raw to a little lighter pink (firm) I take it off the heat and let it sit for a couple minutes, then enjoy. Use a big spatula.

If you're worried about breaking it up, cook on top of a sheet of aluminum foil.

My husband loves to grill and this is one of our favorites.
Soak cedar plank for 1 hour.
Marinate whole slab of salmon in
rind and juice of 1 lemon
1 tbsp. salt
1 tsp pepper
1 tbsp. dill weed
1/4 cup dry white wine
Place salmon skin side down on cedar plank. Cook indirectly on hot grill for 15 min. per pound.
Use the cedar plank to serve on.

This stuff is GOOD... I'm not much of a Salmon eater, but I love this stuff.... Here goes...

2 Tbsp Olive Oil
2 Tbsp Soy Sauce
1 Tbsp Honey
1/4 cup White Wine
2 cloves of crushed garlic
Salt and pepper to taste
1 Lemon

Soak plank (available at better seafood depts. in your local grocery store) in water for 30 minutes. Combine all ingredients in a bowl (actually I use a Zip Lock bag) and marinate salmon for a minimum of 30 minutes. Remove plank and place salmon skin side down on plank. Place plank on hot grill and cover with grill lid. Let cook for 8-10 minutes then baste with remaining marinade. Replace lid and cook for additional 10-12 minutes. Remove and drizzle with lemon juice.

Take a can of Spam open it cut into 3 slices the length of the can you will have 3 slices about 1/2 " thick. Put on grill and cook until most of the fat runs out of the meat. Make 3 of the tastiest Spam burgers you have ever eaten. Add for a side dish fresh baked macaroni. One gourmet meal if you ask me.

1 can of cut into 1 inch cubes
1 can new potatoes
1 jar pepperoncini
1 bottle of your favorite BBQ sauce

On a bamboo skewer alternate Spam, potato, pepper until full.
Brown on grill and brush on BBQ sauce.
Pull everything off the skewer and throw in trash.
Eat the skewer as it will taste better than the Spam.

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