by NanaApril
Using the indirect method....Grill - 28 minutes
per pound at 275 degrees F
4-5 lb. Roasting CHICKEN
....Cut chicken in half removing wing tips, wash
well and sprinkle both sides with the Basic 'All in
One' Rub
....Cover with plastic wrap and let reach room
temperature; this will take about an hour
....Prepare the grill for INDIRECT cooking....
Place drip pans half filled with boiling water
on right side of grill directly under where chicken will be cooked. Using left
burner only on the lowest setting bring the grill up to a cooking temperature
of 275 degrees F with the lid closed. You may need a piece of wood to prop the
lid open a crack to maintain 275 degrees F.
Spray both sides of the chicken with the Basic 'All in
One' Mop and place on the grill directly over the drip pans and cook with
lid closed.
Spray and turn at 20-minute intervals for
allotted time until tender.
Do not let the temperature rise above 275
degrees F for extended periods.
Serve with April's Honey
Barbecue Sauce.
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Chinese Barbecued Pork
by Dianna Limpris
....Trim any fat and membrane from the pork and
transfer the pork into a large heavy-duty zip lock bag....
3-3/4 lb. PORK TENDERLOIN
....Wisk together and pour over the pork in a
seal-able plastic bag....
2 T. HOISIN SAUCE
2 T. DRY SHERRY
1 T. SOY SAUCE
1 tsp. CHINESE FIVE-SPICE POWDER
1 tsp. GARLIC, minced
Seal the bag, pressing out any excess air, and turn
to coat the pork.
Refrigerate the pork 2 to 12 hours, turning the
bag at least twice.
Remove the pork from the marinade, SAVE the
marinade in a glass measuring cup.
....Whisk into the reserved marinade and use to
baste the pork while grilling....
2 T. HONEY
Grill the pork by turning it over every two
minutes basting with the marinade.
Cook the pork until a thermometer diagonally
inserted 2 inches into the center registers 155 degrees F.
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Grilled Pork Top Sirloin
by NanaApril
....Marinate 12 hours in a heavy-duty zip lock
bag....
1 to 2 pounds of 3/4 inch thick PORK TOP SIRLOIN
STEAK
1 C. Zesty ITALIAN DRESSING
1/4 C. WORCHESTERSHIRE SAUCE
2 T. Fresh Minced GARLIC
GRILL....5-6 minutes each side.
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BBQ Babyback Ribs
by NanaApril
3-4 lb. Rack of BABY-BACK RIBS
....Sprinkle Basic 'All in
One' Rub on the ribs....
....Wrap in plastic wrap and refrigerate for 1-5
hours....
Remove the ribs from the refrigerator and spray
both sides with the Basic 'All in
One' Mop and let them dry while they reach room temperature this will take
about an hour.
....Prepare the grill for INDIRECT cooking....
Place drip pans half filled with boiling water
on right side of grill directly under where ribs will be cooked. Using left
burner only on the lowest setting bring the grill up to a cooking temperature
of 275 degrees F with the lid closed. You may need a piece of wood to prop the
lid open a crack to maintain 275 degrees F.
Spray ribs on both sides again and place on the
grill directly over the drip pans.
Spray and turn at 30-minute intervals for 4
hours until tender.
Do not let the temperature rise above 275
degrees F for extended periods.
Serve with April's Honey
Barbecue Sauce.
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Maple Barbecue Ribs
by NanaApril
....Cut into serving pieces and par boil....
3 lbs. PORK SPARERIBS
1 qt. WATER
3 tsp. SALT
The Sauce
....Combine with a whisk in a glass bowl....
2-1/2 T. CHILI SAUCE
2 T. ONION, minced
1-1/2 C. MAPLE SYRUP
1 T. WORCESTERSHIRE SAUCE
1/2 tsp. DRY MUSTARD
1/4 tsp. CHILI POWDER
SALT and Pepper, to taste
Oven Method:
Preheat oven to 400 degrees F
Dip drained ribs into the sauce and bake 15
minutes on foil lined cookie sheet sprayed with Pam - Spoon any leftover sauce
on top of ribs.
Grill Method:
Preheat grill - Grill 15 minutes over low
temperature by turning and brushing with sauce about every 2 minutes.
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Grilled Salmon
By NanaApril
....Marinate 3 hours in a heavy-duty zip lock
bag....
1 to 2 pounds of SALMON Fillets/Steaks
1 C. Zesty ITALIAN DRESSING
1/4 C. WORCHESTERSHIRE SAUCE
2 T. minced Fresh GARLIC
Fillets:
GRILL........4 minutes skin side down....
GRILL........3 minutes flesh side down....
Steaks:
GRILL........4 minutes each side....
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Grilled Steak
By NanaApril
....Marinate 24 hours in a heavy-duty zip lock
bag....
1 to 2 pounds of 3/4 inch thick TRI-Tip, TOP
SIRLOIN or CHUCK Steak
1 C. Zesty ITALIAN DRESSING
1/4 C. WORCHESTERSHIRE SAUCE
2 T. minced Fresh GARLIC
GRILL........5-6 minutes each side....
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