Grilled Pork Tenderloin

1 pork tenderloin, about 3/4 to 1 pound

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1 c. dark brown sugar

1 c. soy sauce

1 c. Meyer's Dark Rum

Combine the sugar with the liquid ingredients in a bowl, mixing well. Place the meat in a large Zip-loc bag and pour the marinade over it. Seal the bag and refrigerate for 24 hours; turning occasionally. Grill over hot coals, frequently basting with remaining marinade. The exterior of the meat will caramelize and blacken somewhat, forming a crust. Turn and baste until cooked through. It's done when a knife slice in the middle reveals a medium rare center. Remove to a platter and slice.

Katie Dwan



1 onion, chopped

3/4 c. butter, melted

3 T. soy sauce

4 T. lemon juice


Combine the first 4 ingredients. Rinse and dry the fish. Place the fish on an cookie sheet completely wrapped in heavy duty foil. Pour the butter, onion, soy sauce and lemon juice mixture over the fish. Place the cookie sheet on the grill and close the cover; grill for 20 minutes.

Kristina D'Allaird


Mary's Favorite Potatoes

6 small to medium russet potatoes

3 slices bacon, cut in half

3 to 4 cloves garlic, peeled and sliced

1/2 stick of butter, optional

sea salt and freshly ground pepper

Wash and scrub the potatoes; pat dry. Slice the potato almost all the way through but keeping it in one piece. Place a slice of garlic in every other slice. Place a 1/2 piece of bacon on the foil and place the potato on top of the bacon. Put a dollop of butter on top of the potato. Season with sea salt and freshly ground pepper. Wrap tightly in foil so the bacon is on the bot-tom and the seam is on the top. Grill the potatoes on a hot grill for about 20 minutes or until the bacon is crisp. To serve: open the foil, invert on to serving dish so the bacon is on top and the flavors run through.

Mary L. Maslowski


Grilled "Baked" Garlic Parmesan Potatoes

6 to 8 medium red potatoes

1/2 c. olive oil

1 T. garlic powder plus a dash

1 T. seasoned salt

freshly grated Parmesan cheese

butter or margarine

ground black pepper

Heat the outdoor gas grill or prepare a charcoal grill. Rinse the potatoes under the cool water and dry. In a small bowl, combine the olive oil, garlic powder, seasoned salt and black pepper; whisk together. Using a grill brush, liberally coat the skin of each potato with the olive oil mixture. Allow the flavors to soak in for at least 15 to 20 minutes before grilling. Place the potatoes directly onto the outer edge of a grill grate. Do not turn them for at least 15 minutes or until the grill marks are very visible on the skin. The potatoes take about 40 to 45 minutes on the grill. Keeping them on the outside frees up the grill center for your main course to be grilled. Slice the potato down the center and gently mash with a fork. Serve with butter, freshly grated Parmesan cheese, black pepper and a dash of garlic powder. Let the Parmesan melt for a minute before serv-ing.

Jennifer L. Stokes


Peppery Grilled Garlic Bread

1/2 c. butter, room temperature

3 large garlic cloves, minced

1 tsp. ground pepper

1 tsp. lemon juice

1 loaf French bread

1/3 c. olive oil

Mix the first 4 ingredients in a small bowl. Slice the bread lengthwise in half. Brush the olive oil on both sides of bread and grill until slightly crisp and light brown; about 2 minutes per side. Take the bread off the grill, spread the bread with garlic butter and cut into slices.

Marcy Lyle


Grilled Lemon Lime Chicken

4 chicken breasts

juice of 1 lemon

juice of 1 lime

salt and pepper to taste

3 to 4 T. extra-virgin olive oil

Mix the lemon juice, lime juice and extra-virgin olive oil in a large bowl. Add the chicken. Let marinate for 2 to 4 hours. Light the grill and heat to high temperature. Once the grates are to temperature, add the chicken and let cook for about 5 minutes per side. After the first flip, turn grill down to achieve a temperature of approximately 300 to 350 degrees. Continue to flip for about 2 to 3 more times or until a nice tender white color is present all the way through the chicken. An alterna-tive prep on the grill cook a moister chicken is to put the chicken in a tin foil sealed bag or pouch and then grill according to above directions. Let cook to desired temperature and serve. You can also use the foil method and bake in a 350 degree oven. Turn the chicken after 20 minutes and cook for an additional 15 to 20 minutes. After the initial flip and an additional 10 minutes of cooking time, cut the foil open and gauge the progress of the cooking. For speedier cooking, butterfly your chicken breasts and watch cooking progress about 10 minutes after initial flip.

David Manderfeld


Grilled Marinated Goose Breast

1/2 Canada goose breast, one side skinned

1 c. red wine

1 c. Worcestershire sauce

1 c. soy sauce

2 tsp. garlic powder

Make marinade by mixing wine, Worcestershire, soy sauce and garlic powder in a gallon Ziploc bag. Soak the goose breast in marinade for at least 6 hours or overnight in the refrigerator, turning regularly. Wrap the goose breast in heavy duty aluminum foil. Heat on a medium-hot gas or charcoal grill until the meat is cooked medium but do not overcook. Slice into thin (1/4 to 1/2 inch) sections, like serving a London Broil.

Clare Morgan Heupel


Grilled Scallops

2 T. olive oil

2 T. mustard

1 lemon

16 large scallops

24 cherry tomatoes

Mix together 1-1/2 tablespoons of lemon zest, 1 tablespoon lemon juice, olive oil and mustard. Marinate the scallops in this mixture for several hours. String the scallops on skewers, starting with tomatoes. Use four scallops on each skewer. Grill for 7 to 9 minutes on each side.

Marjorie Streed

Moose Lake

Cedar Plank Brown Sugar Salmon

1 - 3 lb. King salmon filet with thickest part of the filet about 1-1/2 inches, rinsed in cold water and pat dry with a paper towel

3 T. Potlatch seasoning (kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander and safflower oil)

1/2 c. packed brown sugar

1/4 c. butter, melted

3 T. lemon juice, freshly squeezed

1 T. lemon zest

Prepare to grill over medium high heat or 350 degrees if using a gas grill. Soak the cedar plank in cold water for 30 to 60 minutes. Remove from water, pat dry with paper towel. Place salmon filet on cedar plank. In mixing bowl, combine Potlach seasoning, brown sugar, butter, lemon juice and lemon zest; mix well. Pour the mixture over salmon filet. May use back of a large spoon to spread the mixture over the filet. Grill the salmon on cedar plank for 30 to 35 minutes. Brown sugar and Potlach seasoning will turn dark brown and bubble on top of the filet and may blacken the cedar plank around the edges of the filet. Filet should appear moist and medium pink on the inside. Remove the cedar plank and place on a large serving platter. Slice into 4 to 6 individual filets. Serve immediately.

Patty Riley


Shrimp and Prosciutto Kebabs

1 lb. large raw shrimp, peeled and deveined (8 to 12 count raw easy peel)

3 oz. thinly sliced prosciutto

8 to 12 fresh basil leaves

4 oz. small fresh mushrooms

1/3 c. olive oil

2 cloves garlic, minced

freshly ground black pepper

If using wooden skewers, soak in cold water for 30 minutes. In a large bowl, combine olive oil, garlic and pepper. Remove the shells from the shrimp. Add the peeled shrimp and mushrooms; stir thoroughly coat. Refrigerate for 15 minutes. Cut the prosciutto into 1-1/2 inch by 5 inch strips. Take one shrimp from the marinade and top with basil leaves. Wrap the shrimp with a piece of prosciutto and place on a skewer. Add one of the marinated mushrooms. Add another wrapped shrimp and continue with the remaining shrimp and mushrooms. Set the skewers on a preheated grill and cook until the shrimp are pink and the mushrooms are lightly browned; 3 minutes on each side. The flesh of the shrimp will be opaque. Arrange the skewers on a platter and garnish with fresh basil leaves.

Katie Jones


Chicken Tin Foil Dinner Wraps

4 chicken breasts, unthawed

1/2 c. chopped onion

fresh cilantro pieces

1/2 small bag of diced carrots or as desired

1/2 c. Ketchup or to taste

1/2 c. Western dressing or to taste

Lay four pieces of heavy-duty foil on the counter. Place one chicken breast on each piece. Add onion, dividing evenly. Add Ketchup, Western dressing and cilantro to taste on each one. Wrap tightly. Add another piece of foil to each foil pack. Place on a gas grill and cook over medium heat for 30 minutes or until done.

Jim Anderson


J.G. Grilled Rack of Lamb with Cilantro and Maple Syrup Marinade and Glaze

4 to 6 racks of lamb or 1 leg, remove extra fat and the silver skin

1 large bottle of real maple syrup

1 large bunch of fresh cilantro

Wash the cilantro. Chop the stem base off of the cilantro bunch; you will be left with the leaves along the upper part of the stem. Place the cilantro in a food processor. Add the maple syrup. Process on high for about 15 seconds until the cilantro is finely chopped. Meanwhile, take whole rack of lamb and gently jab, with a sharp knife, various slits that are about 1/2 inch wide and 1/2 inch deep into the lamb. Place lamb in a Ziploc bag and pour the marinade over it. Make sure the marinade is evenly mixed when pouring into the Ziploc bag. The cilantro has a tendency to rise to the top so give it a quick stir before pouring it. Reserve some marinade for basting as well as for a dipping sauce when eating. Marinade overnight for about 12 hours. Occasionally, you should turn the Ziploc bag over to allow for even coating of the marinade. Place the lamb on high heat to slightly sear the outside. Do not over sear the lamb. Be careful, the sugar from the maple syrup will cause a flame. Don't be alarmed when you smell roasted marshmallows, it's only the syrup caramelizing. Take the lamb off of high heat and place on medium heat. Glaze occasionally with reserved marinade. Cook until medium rare. Take the lamb off of the grill and let rest for three minutes. Cut the individual rack ribs off to serve separately as an appetizer or serve as whole rack. Use the reserve marinade as a dipping sauce.

J.G. Bennett


BBQ Trout

1 to 2 lbs. fresh trout fillet, skin on (salmon works as well)

Old Bay seasoning or Weber zesty lemon seasoning or Tone's salmon and seafood seasoning to taste

1 medium onion, sliced

4 T. butter

1/2 c. barbecue sauce

Place the fillet skin side down on a large piece of heavy foil. Dry the fillet with paper towel and season to taste with season-ing of choice. Top with sliced onion and dot with butter. Spread barbecue sauce to cover completely and wrap in double foil. Grill over indirect medium high heat for 10 minutes on each side or until done.

Sheila Buchheit


Best Grilled Pork Chops

1/2 c. water

1/3 c. light soy sauce

1/4 c. vegetable oil

3 T. lemon pepper seasoning

2 cloves garlic, minced

6 pork loin chops, fat removed

In a deep bowl, mix all the marinade ingredients. Marinade for at least 2 hours. Remove from marinade and cook over medium heat on a greased grill for about 15 minutes or until done.

Carol Beckstrom


Italian Style Pork Kabobs

2 lbs. boneless pork chops, cut into bite-sized pieces

1 c. Italian salad dressing


sweet bell peppers

crusty bread slices

Place the bite-sized pieces of pork in a plastic bag and add the Italian dressing. Marinate for at least six hours in the refrig-erator; shaking the bag 2 to 3 times. Place the marinated cubes on skewers and grill until no longer pink. Serve each skewer with sautéed onions and sweet bell peppers on crusty bread slices to create an open face sandwich.

Terry Drake


Marinated Pork Chops

1/2 c. soy sauce

1/2 c. sugar

1/2 c. vinegar

1 tsp. cloves

1 tsp. ginger

1 tsp. garlic salt, optional

6 to 8 boneless pork chops

Mix the first six ingredients well and pour over the pork chops; marinating for at least 6 hours or more. Grill over medium heat, pouring the remaining sauce over the chops periodically.

Julie Maddy


Korean BBQ Steaks

4 to 6 pork steaks

1 julienned onion

1 shredded medium carrot

1/8 c. Kikkoman soy sauce

1 T. crushed garlic

2 1/2 T. sugar

salt and pepper to taste

Mix all together in a large mixing bowl; working the ingredients into the meat. Marinate for at least 15 minutes in the same bowl. Broil at 500 degrees for 13 to 15 minutes on each side or until done. Grill on the BBQ grill for maximum flavor; 16 minutes per side or until done, turning only once. Serve with your favorite rice.

Yong Suk Sharon


Grilled Tiger Prawns with Heirloom Tomatoes

12 large Tiger prawns, deveined and shells removed but tails left in place

2 large red or yellow heirloom tomatoes

4 T. Old Bay seasoning

1/4 c. melted butter

1 T. chopped fresh garlic

1 T. chopped fresh cilantro

2 T. coarse Kosher salt

Prepare the grill to medium high heat - 350 degrees. In a medium mixing bowl, mix together the Old Bay seasoning, garlic and cilantro. Place in a quart-size Ziploc plastic bag. Coat the prawns in melted butter and then place the prawns into the Old Bay seasoning mix and close the bag. Shake to coat the prawns. Remove from bag and arrange the prawns on the grill. Grill for 3 minutes per side. Meanwhile, slice the tomatoes into 1 inch thick slices, sprinkle with Kosher salt and add to the grill for about 2 minutes per side. Arrange the tomatoes into a circle, overlapping the edges on center of the serving platter. Cover the tomatoes with the prawns. Serves 4.

Patty Riley


Cook-out Fish

1/4 c. butter

1 c. chopped onion

1 c. catsup

1 tsp. garlic salt

4 bay leaves

fish fillets

Heat the butter in a saucepan and sauté the onion. Add the catsup, garlic salt and bay leaves; simmer for 10 minutes. Re-move the bay leaves. Place each piece of fish on individual pieces of foil that fit the fillets; spoon the sauce over the fish. Wrap tightly. Bake in either a hot oven or on a barbecue grill for about 15 to 20 minutes. Carefully open the foil wrap; the fish is done when it flakes easily.

Charlene Johnson


Mouthwatering Venison Steaks

1 lb. bacon

4 venison steaks, cut into 2 inch strips with the fat trimmed

1 bottle soy sauce

Trim the fat from steaks and pour the entire bottle of soy sauce in a 9 x 13 inch pan. Place the steaks in the pan to marinate for at least 30 minutes. Remove the steaks and wrap a piece of bacon around each 2 inch piece of steak. Cook the bacon wrapped steaks on a preheated BBQ grill to your liking.

Raelyn Foeltz


Uncle Reno's Great Chops

4 thick, boneless center loin chops

2 cloves of garlic, crushed

1 T. crushed coriander seeds

1 T. brown sugar

3 T. soy sauce

Combine all ingredients except for meat in a large Ziploc bag and shake. Add chops and marinate for at least 30 minutes or longer. Grill the chops over indirect heat.

Terri Kalan


Grilled Raspberry Chipotle Chicken

1 pint raspberries

1/4 c. Chipotle Tabasco sauce

6 boneless chicken breasts

In a blender, combine the raspberries and chipotle sauce; blending until smooth. Place the chicken breasts into a container and cover with the sauce. Coat well. Cover the container and let sit in the refrigerator for at least 2 hours. Place the chicken on the grill and cook as normal, using the remaining sauce as a glaze while grilling.

Andrew Hayes


Honey Maple Pork Chops

2 T. honey

2 T. maple syrup

1/8 tsp. allspice

4 - 6 oz. pork loin chops (3/4 inch thick)

1/4 tsp. salt

1/8 tsp. pepper

Heat the grill. Mix the honey, syrup and allspice. When ready to grill, brush the pork chops with the honey mixture. Add salt and pepper to taste. Place the chops on a gas grill over medium heat or on a charcoal grill, 4 to 6 inches, from medium coals. Cook for 10 to 15 minutes or until the pork is no longer pink in the center, turning once and brushing occasionally with sauce.

Erica Lynn Hom


Kentucky Barbecue Ribs

1 1/2 lb. slab of pork loin baby back ribs

1/2 c. ketchup

1/4 c. maple-flavored syrup

2 T. apple juice

2 T. minced onion

1 clove minced garlic

1/2 tsp. seasoned pepper

Trim the excess fat. Remove the membrane from the ribs. Cut the slab in half. Place the ribs in a rectangular microwave safe dish. Pour 1/4 cup of water in the bottom of the dish. Cover and microwave on high for 6 minutes. Pour off the water. Rearrange the ribs, cover and microwave on high for an additional 6 minutes. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat and simmer for 5 minutes. Remove the ribs from the dish, place on the grill over medium-hot coals. Grill for 20 to 30 minutes, turning often. Baste with sauce the last 15 minutes. Makes 2 to 4 servings.

Shelly Chapman