Notes from our test kitchen; this rubs also works well on pork chops and pork tenderloins, the amount of chili flakes will give a moderate heat level you may increase if desired, I would recommend to refrigerate the ribs/pork overnight before grilling

The spice amounts if enough for 4 pounds of back ribs, amounts may be doubled or tripled

Servings 8

Ingredients:

4 pounds pork back ribs

barbecue sauce for chicken or ribs, optional (see my barbecue sauce recipe HERE)

2 tablespoons brown sugar

2 tablespoons paprika

1 tablespoon mild chili powder

2 teaspoons fresh  ground black pepper

1 teaspoon crushed chili flakes (may increase to suit heat level)

1-1/2 teaspoons seasoned salt or white salt

1-1/2 teaspoons garlic powder

Instructions:

In small bowl combine all spices.

Wearing rubber gloves rub the spice mix onto both sides of each pork rack.

Wrap each pork rack tightly in heavy-duty foil and refrigerate overnight.

When ready to grill remove the foil packets from the refrigerator 1-1/2 hours before grilling.

Grill the packets over indirect medium heat for about 1-1/2 hours or until tender, turning the foil packets after 45 minutes of cooking.

Remove the ribs from the foil packets the place the racks over direct heat.

Grill uncovered for 12-15 minutes turning once (if desired baste with BBQ sauce the last few minutes of grilling time).

Grill as desired.

Notes from our test kitchen; this will also work well using pork, if using chicken do not marinade for more the 6 hours or the vinegar will “cook” the chicken

If you want to kick up the heat add in some Louisiana hot sauce

YIELD 1-1/3 cups

INGREDIENTS:

1 cup olive oil (can use 1/2 cup each olive oil and vegetable or Canola oil)

1/4 cup red wine vinegar or cider vinegar

2 tablespoons water

6 large garlic cloves, chopped

1 tablespoon dried oregano (rubbed between fingers to release the flavor)

1-2 teaspoons Dijon mustard

1 teaspoon fresh ground black pepper or lemon pepper

2 teaspoons honey (do not substitute sugar for the honey)

INSTRUCTIONS:—————————————–

Mix all ingredients together.

Use to marinade chicken breasts or pieces for up to 6 hours.

Posted on www.recipezazz.com

We like lots of heat so I go heavy with the cayenne, you may adjust to your heat level or you may omit completely,  l also add in a  finely chopped jalapeno pepper…bonus, you can make these up hours in advance and refrigerate until ready to grill

Yield 8

Ingredients:

1 small red bell pepper, seeded and finely chopped

2  garlic cloves, minced

1/3 cup olive oil (can use a little more)

1-1/2 teaspoons onion powder

2/3 cup crumbled feta cheese, divided (can use more)

1/2 teaspoon seasoned salt

1 teaspoon fresh ground black pepper (or to taste)

1/8 teaspoon cayenne pepper (optional or adjust to taste)

8 large or 10 small portobello mushroom caps (remove the stems if any)

Instructions:—————————————-

In a large bowl combine the first 8 ingredients together using 1/3 cup feta cheese; mix to combine then  adjust ingredients to suit taste.

Spread/divide the mixture over the ribbed portion of each mushroom cap.

Sprinkle the tops with feta cheese using as much feta as you like.

At this point you may refrigerate up until ready to grill.

Grease the grill grated, then set to medium heat.

Place the mushrooms over indirect heat; cover and cook for 15-20 minutes

I make this often for summer get togethers, I use flank steak for this it seems to work the best for texture and flavor and for cost reasons

Make certain to soak your wooden skewers for at least 30 minutes before threading and grilling

Servings 12 skewers

Ingredients”

1 recipe Kitten’s Teriyaki Beef and Pork Marinade

2 beef flank steak (1-1/2 pounds each)

Montreal Steak Spice

Instructions:

Place the whole  flank steak in the freezer for about 1-1/2 hours (this will make slicing easier).

Prepare the marinade as stated on the recipe.

Slice the meat diagonally into about 1/2-inch slices or a little thinner.

Place the meat into the marinade and refrigerate for 8-24 hours turning occasionally to coat evenly.

Remove the meat and discard the marinade.

Thread 1 slice of beef ribbon-style onto each pre-soaked wooden skewer, then season each skewer lightly with steak spice

Continue in the same matter with remaining slices.

Grease grill grates.

Grill the skewers uncovered over medium heat for 3-4 minutes on each side or until desired doneness

This gives wonderful flavor to beef or pork and also will tenderize the most toughest cuts

The amounts listed are enough for up to 2 pounds of meat, you may double or triple amounts which is what I most always do but increase the garlic amount only slightly or keeping the amount the same, remember to leave your meat out to almost room temperature before cooking, this will relax the meat fibers to create a more tender cut of meat

Do not substitute any other ingredient for the honey except for maple syrup, you will not have the same results, marinade time is 8 hours but the longer you marinade the more tender your meat will be

Yield is enough for up to 2 pounds of meat

INGREDIENTS:

1/3 cup low-sodium soy sauce  (can use regular soy sauce)

1/4 cup red wine vinegar

3/4 cup oil (vegetable or Canola, can use olive oil)

4 large cloves garlic, minced

1 teaspoon fresh ground black pepper

1/2 teaspoon ginger powder (may be increased to 1 teaspoon)

1/4 cup liquid honey (can use same amount of maple syrup, honey is better to use do not substitute the honey or maple syrup with anything else)

3 tablespoons worcestershire sauce

3 green onions, chopped (optional)

INSTRUCTIONS:————————————————

In a large bowl combine/whisk all ingredients until well combined.

Pierce the meat deeply all over with a fork.

Pour the marinade over and turn meat to coat well in the marinade.

Refrigerate 8 hours or up to 2 days (the longer the meat is in the marinade the better it will be).

Remove the meat and discard marinade.

All the meat to almost come down to room temperature before cooking.

Notes from our test kitchen; I strongly suggest to refrigerate the patties overnight to blend the flavors, the addition of the raw shredded potato makes these burgers extra juicy!

Yield 8 medium-size or 6 smaller burgers

Ingredients:

2-1/2 pounds ground beef
1/3 cup raw finely shredded potato (the potato must be raw and peeled)
4 garlic cloves, minced
8 ounces blue cheese (can use more or less)
2 teaspoons seasoned salt
1 teaspoon fresh ground black pepper
1 small onion, finely chopped
1/4 cup Worcestershire sauce
2 large eggs, beaten
1/2 cup dry breadcrumbs (may need more)

Instructions:

Preheat the grill for high heat, when the grill is hot lightly oil the grate.

In  a large bowl mix together all ingredients using clean hands until just blended.

Form into desired size patties.

Grill 5-6 minutes per side or until cooked through completely.

Prepared Italian salad dressing makes this a snap to prepare! feel free to change the veggies to whatever you like

Notes from our test kitchen; if you are using wooden skewers make certain to soak them for 30 minutes before threading, this marinade will also work well with chicken, remember marinade no longer that 2-1/2 hours or the acid in the dressing will start to “cook” the shrimp or chicken

Servings 8

Ingredients:

1 cup prepared Italian salad dressing

1/4 cup vegetable or Canola oil (can use olive oil)

4 garlic cloves, minced (or use as much garlic as you like)

2 pounds jumbo fresh shrimp, peeled and deveined

2 large onions, cut into 8 wedges

15-20 cherry tomatoes

15-20 medium to large fresh button mushrooms (leave whole, do not slice)

1 large green bell pepper, seed and sliced to about 1-1/2-inch pieces

1 large red bell pepper, seeded and sliced to about 1-1/2-inch pieces (or use two green or red)

Instructions:

Prepare 2 large resealable bags.

In a bowl whisk the salad dressing with oil and garlic.

In one bag place the shrimp with half of the marinade; seal bag and turn to coat.

In the other bag place the vegetables and remaining marinade; seal bag and turn to coat.

Refrigerate the shrimp bag no longer that 2-1/2 hours, turning a few times during chilling (a longer that stated time).

Remove the shrimp and veggies from the bag and discard the marinade.

Alternately thread the veggies and shrimp on the skewers.

Grill covered over medium heat for about 3-4 minutes on each side or until the shrimp turns pink.