Taken from my “Favorites” folder!

This is not a marinade it’s to be rubbed on grilled or skillet steaks the last few minutes of cooking time, amounts listed is enough for four steaks

INGREDIENTS:

10 medium garlic cloves, finely minced

1-1/2 teaspoons seasoned salt

1/2 teaspoon fresh ground black pepper

3 tablespoons olive oil

1 tablespoon lemon juice (preferably fresh but bottled will work okay)

2 teaspoons Worcestershire sauce

small pinch cayenne pepper

INSTRUCTIONS:——————————————

In a processor, process all  ingredients pulsing a few times until combined.

Brush steaks with garlic mixture during the last few minutes of cooking.

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The tenderloins may also be cooked on the outdoor grill

This is wonderful using pork, however I am planning to also  give this a try soon using three thick cut butterflied beef tenderloin steaks rolled and tied with string

Servings 6

INGREDIENTS:

1/3  cup packed brown sugar

2 tablespoons honey

1/2 cup reduced-sodium soy sauce

3 tablespoons lemon juice

2 tablespoons sesame oil

3 tablespoons Worcestershire sauce

4 large garlic cloves, minced

1 teaspoon hot Asian chili sauce (or adjust to taste)

1 semi-heaping tablespoon ground mustard powder

1 teaspoon fresh ground black pepper

1 large green onion coarsely chopped

2 pork tenderloins (about 3/4 pound each )

INSTRUCTIONS:————————————–

In a small bowl, combine the first 11 ingredients Remove and reserve about 1/3  cup of marinade, cover and refrigerate).

Place the remaining marinade into a large resealable plastic bag.

Add the pork; seal bag and turn to coat.

Refrigerate for 8 hours or overnight (turning the bag several times during refrigeration time).

When ready to cook, remove the pork, drain and discard marinade.

Place pork on a rack in a shallow roasting pan.

Bake in a preheated 400 degree F oven  for 25 minutes or until a meat thermometer reads 155 degrees F (the temperature will keep rising for a short time after you remove the pork from the oven) basting occasionally with reserved marinade.

Let stand for 5 minutes before slicing.

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Plan ahead the burgers must chill for at least 8 hours before cooking

Servings 6

INGREDIENTS:

3 green onions, chopped

1-1/2 tablespoons brown sugar

1-1/2 tablespoons minced fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

4 large garlic cloves, minced

1 teaspoon each salt and fresh ground black pepper

2 teaspoons crushed chili flakes, or adjust to heat level (can use hot chili sauce)

1-1/2 pounds ground beef

6 hamburger buns, sliced then toasted

INSTRUCTIONS:—————————————

You may never eat corn any other way again after you make this!

Yield 6 corn

INGREDIENTS:

5 -6 ears corn, in husks

1/2 cup butter, softened

3 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/2 teaspoon black pepper ( or to taste)

cold water

1 cup milk

parmesan cheese (optional)

cotton kitchen string, to tie the corn ( use only cotton string not nylon)

INSTRUCTIONS:——————————————————–

Carefully peel back the husks for the corn to within 1-inch of the bottom; remove the silk and discard silk.

In a bowl combine soft butter with fresh parsley, salt and black pepper; spread over the corn (I use my hands for this).

Rewrap corn in the husks.

Tie with a heavy string in two places near the top and bottom.

Place the corn in a very large bowl; cover with cold water then mix in 1 cup milk into the water (make certain to soak the corn with the string on).

Soak the corn in the water/milk mixture for about 30 minutes or a little more (no less than 30 minutes!).

Grill the corn covered on the grill over medium heat, and cook for 22-30 minutes or until tender (turning often).

Serve with more butter, salt and freshly grated Parmesan cheese (I use a cheese shaker to shake the cheese onto the corn at the table while eating).

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Cooking times stated is for a 3-pound or a little more whole chicken cooked on an outdoor gas grill set to medium heat

Adjust cooking time for a larger chicken, no matter what size the chicken is a meat thermometer inserted in the breast should read 180 degrees, temperature not time is your guarantee to perfectly cooked chicken!

Servings 3-4

INGREDIENTS:

1 (3 pound) whole chicken

1 prepared recipe for Kitten’s Chicken Brine

oil, as needed

seasoned salt (as desired but use sparingly or omit completely, the brine is salty enough)

fresh ground black pepper (use amount desired)

garlic powder (use amount desired)

1 can beer

INSTRUCTIONS:————————————–

Place the prepared brine in a large bowl.

Add in the whole chicken turn to coat in the brine finish turning with breast side facing down.

Refrigerate 8-24 hours turning the chicken breast side up halfway through brining time.

When ready to grill rinse chicken thoroughly in cold water.

Lightly brush the chicken with oil then season with spices.

On a 2 burner barbecue, light one burner and set it to medium heat.

Open the can of beer and pour out about 1/4 cup.

Make three more holes in the top of the can.

Remove the chicken from the brine then rinse in cold water.

Slide the chicken with the legs pointing down onto the can (the ends of the drumsticks should touch the bottom of the can and the chicken should stay upright on the can).

Put the chicken and can over the unlit burner and use the legs to help keep the chicken upright.

Close the barbecue lid.

Grill for 45 minutes then turn the chicken 180 degrees to ensure even heating.

Close the lid and continue cooking for another 45 minutes or until a meat thermometer inserted in the breast reads 180F (83C).

Remove the chicken and the can from the barbecue and put them on a plate so that the can remains upright then tent loosely with foil and let stand for 15 minutes.

Gently lift the chicken off he can and put the chicken on a cutting board (I use a heat proof oven mit for this)

NOTE; the can and liquid will be very hot so take care not to burn yourself.

Throw out the can and liquid.

Cut the chicken into portions and serve.

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Taken from my “Favorites” folder!

Plan ahead the sauce has a 24 hour refrigeration time before using, don’t even think about using it the same day it’s made it will not have the same flavor, the flavors need to time to blend and intensify

Yield about 3-1/2 cups

INGREDIENTS:

vegetable oil, as needed

1 medium onion, finely chopped

4 large garlic cloves, minced

1 teaspoon crushed chili flakes

2 cup fresh or frozen dark sweet cherries, pitted and coarsely chopped

1 cup ketchup

2/3 cup brown sugar, packed

1/4 cup cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons prepared yellow mustard

1 teaspoon seasoned salt

1 teaspoon fresh ground black pepper

1/2 teaspoon liquid smoke seasoning (can use a little more)

INSTRUCTIONS:—————————————–

In a large saucepan heat oil over medium-high heat (use enough oil to coat the bottom you the saucepan).

Add in onion; cook until soft (about 3 minutes).

Add in garlic and chili flakes; cook for 2 minutes.

Stir in the remaining ingredients; cook uncovered over low heat for about 1 hour or more stirring frequently.

Cool completely then refrigerate for 24 hours before using.

Plan ahead the BBQ sauce must be made a day one day in advance, also the ribs need 24 hours refrigeration time before freezing

My advice is to increase the rib amount and the spice amounts also so that you will have ribs ready anytime to pop on the grill

Servings 4-6

INGREDIENTS:

4 pounds pork baby back ribs (cut racks in half or thirds)

1 prepared recipe Kitten’s Famous Barbecue Sauce (remember to make this sauce a day or more in advance, or use your own favorite)

Rib Rub:

1 tablespoon sugar

1 tablespoon paprika

2 teaspoons seasoned salt

2 teaspoons garlic powder

2 teaspoons fresh ground black pepper

2 teaspoons chili powder

2 teaspoons ground cumin

1/2 teaspoon cayenne

INSTRUCTIONS:————————————–

Place ribs in a shallow roasting pan.

Cover and bake at 325 degrees F  for 2 hours; cool slightly.

Combine the rub seasoning ingredients together, then rub over cooled ribs.

Wrap ribs in foil and refrigerate for 24 to 48 hours.

After 24 or 48 hours hours refrigeration time, freeze ribs until ready to grill (ribs must be fully thawed before grilling)

Remember!  — the barbecue sauce must be made a day ahead before using.

When ready to grill; remove thawed ribs from the foil then brush ribs with some of the sauce.

Place the ribs on the grill over medium heat; cook 12 minutes turning and basting with sauce.

Serve with reserved sauce.

Taken from my “Favorites” folder!

Plan ahead the lamb must be marinaded for 24 hours

Servings 4

INGREDIENTS:

3/4 cup dry red wine

1/3 cup olive oil

3 tablespoons chopped fresh dried oregano (or can use 2 teaspoons dried)

6 large garlic cloves, minced

1 tablespoon red wine vinegar

1/2 teaspoon salt (I use seasoned salt)

1 teaspoon fresh ground black pepper

8 lamb chops  (about 1 to 1-1/4-inch thick)

3 tablespoons honey, divided (do not substitute anything for the honey, that is what tenderizes the meat and nothing else will work the same)

INSTRUCTIONS:———————————————–

Mix/whisk the first 7 ingredients together with 2 tablespoons of honey until well blended.

Arrange the lamb chops in a single layer in a glass dish; pour the marinade over the chops then turn to coat with the marinade.

Cover and refrigerate for 24 hours, turning often (no less than 24 hours can be even 48 hours).

Remove the chops from the marinade, then mix in remaining 1 tablespoon of honey into the marinade.

Prepare the grill to medium-high heat.

Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes).

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Plan ahead there is a 5 hour refrigeration time for the chicken

Servings 4

INGREDIENTS:

1 whole roasting chicken (about 4 pounds)

3-1/2 teaspoons seasoning salt, divided

14 large whole fresh garlic cloves, peeled and  divided

2 tablespoons melted butter

2 tablespoons olive oil

1 tablespoon fresh lemon juice (can use more)

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon fresh ground black pepper (can use more)

INSTRUCTIONS:——————————————————-

1. Season the inside cavity of the chicken with about 2 teaspoons seasoned salt or white salt then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher’s string.
2. Fold the wings under.
3. Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
4. In a bowl whisk the melted butter with oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt, paprika and black pepper.
5. Brush the outside of the chicken all over with the melted butter mixture.
6. Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking — refrigerate no longer than 5 hours or the lemon will start to “cook” the chicken).
7. Place the chicken on the rotisserie spit/rod.
8. Cook for about 1-1/2 hours or until the chicken is thoroughly cooked.

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Taken from my “Favorites” folder!

Do not marinade the shrimp for more than 2 hours, there is enough marinade for up to 4 pounds of shrimp

INGREDIENTS:

3/4 cup olive oil

1/2 cup tomato sauce

1/4 cup red wine vinegar

1/2 teaspoon black pepper ( can use more)

1 teaspoon seasoning salt

1/2 teaspoon cayenne pepper (or adjust to heat level)

3 tablespoons chopped fresh cilantro OR fresh basil

4 to 5 large fresh garlic cloves ( cut into large pieces, do not mince finely)

1 tablespoon hot sauce (such as Frank’s Red Hot, can use more)

INSTRUCTIONS:————————————————–

In a large bowl whisk together all ingredients (except garlic) until well blended, adjusting the seasoned salt, cayenne and hot sauce to taste.

Add in the garlic pieces.

Add in the uncooked shrimp to the bowl and toss to coat with the marinade.

Cover and refrigerate no longer than 2 hours.

Remove the shrimp and discard marinade.

Grill over medium heat until no longer pink (cooking time will vary depending on the size of the shrimp).

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