Gas Grill Recipes Page 5

BBQ Garlic Shrimp:

Serves: 4

Ingredients:
8 Jumbo Shrimp, vein removed but shell left on

Shrimp Marinade Ingredients:
1/4 cup Olive Oil
5 large Garlic Cloves, minced
1/4 cup Chopped Parsley
1/4 cup Red Wine

Combine marinade ingredients and pour over shrimp. Marinade for 6 hours.

Grill shrimp over high heat with shells on, turning once, until they are pink in color.
Dry Steak Rub Recipe:

Ingredients:
2 tsp corn starch or flour
2 tsp salt
5 tbsp coarse-ground pepper
1/2 tsp oregano
4 tsp garlic powder
4 tsp onion powder
1 tsp paprika
1 tsp beef stock base (granulated)

Directions

Mix all ingredients together.

Either sprinkle or rub into meat before cooking.
Dry BBQ Rub Recipe:

Ingredients:
3 tbsp salt
3 tbsp fresh ground black pepper
1 tbsp garlic powder
1 tbsp paprika
2 tsp ground bay leaf
1 tsp cayenne
1 tsp dry mustard

Directions:

Combine ingredients-mix well.

Rub on beef. Cover and chill for 4-48 hours.

Grill or smoke as desired.
Spicy BBQ Dry Rub Recipe:


Ingredients:
4 tbsp Onion powder
4 tbsp Thyme leaves
4 tbsp Sugar
8 tsp Salt
8 tsp Ground allspice
8 tsp Coarse ground black pepper
4 tsp Ground cayenne pepper
2 tsp Ground cinnamon
2 tsp Ground nutmeg

Directions:

Shake all ingredients until well blended.

Rub dry mixture over all surfaces of meats before cooking.
Classic Barbeque Sauce:

Ingredients:
4 tbsp Finely Chopped Onion
2 tbsp Oil
4-6 cloves Garlic, crushed
3 cups Ketchup
½ cup Brown Sugar
1 cup Honey
4 tsp Chili Powder
6 tbsp Prepared Mustard
2-4 tsp Cayenne Pepper (optional)

Sauté onion and garlic in oil. Add remaining ingredients.

Simmer uncovered on low heat until thickened. About one hour. Be sure it is not too thick. You may thin out the sauce with flat beer. Cool.
Spicy BBQ sauce recipe:

Serves: 16

Ingredients:
1 cup beef stock
1 cup chili sauce
1/2 cup fancy molasses
2 tbsp wine vinegar
4 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tsp chili powder
1 tsp celery seeds, crushed
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper

Directions:

In saucepan, combine stock, chili sauce, molasses, vinegar, mustard, Worcestershire sauce, chili powder, celery seeds, cumin, salt and pepper. Add 2/3 cup water; bring to boil.

Reduce heat and simmer for about 20 minutes or until reduced to about 2 cups. (Make-ahead: Cover and refrigerate for up to 2 weeks.)

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