Category: Barbecue Recipes

minced onions to taste
1 cup tomato sauce or tomato puree
1 cup water
3 tbsp vinegar
2 tbsp Worcestershire sauce
1 tsp salt
1 tsp chili powder
1 tsp pepper
1 tsp paprika
1/4 tsp cinnamon

Mix these ingredients and bring to a boil.
Sprinkle some flour on each chop and place them in a pan to brown them on both sides in cooking oil.
Put the pork chops on the grill and grill on medium heat. Depending on the thickness of the chops, you may want to grill for a few minutes before adding any barbecue sauce. Baste with the barbecue sauce, turning often to keep from burning.

1 ½ pounds (85% lean) ground chuck
1 cup shredded sharp cheddar cheese
8 strips cooked bacon, chopped fine
4 tsp yellow mustard
2 tsp Worcestershire sauce
½ tsp salt
½ tsp pepperBreak beef into small pieces in medium bowl. Add cheese, bacon, mustard, Worcestershire sauce, salt and pepper.

Use a fork and toss until the hamburger mixture is thoroughly mixed. Divide burgers into 4 equal portions and lightly pack into 1-inch thick patties. Grill.

You are going to need a pie iron for this but this is outstanding for around the campfire. At our 4th of July barbecue, at the end of the day, we start a fire in the fire pit. Get the fire burning hot until you have good coals. Spray the pie iron thoroughly with Pam or something similiar before beginning.

8 oz pizza or spaghetti sauce
1 lb White bread
1/4 lb Mozzarella cheese
Pepperoni

Using the pie iron, take two slices of bread, put 1 1/2 tablespoons pizza sauce on one slice of bread. Top with Mozzarella cheese and sliced pepperoni. Place other side of bread on top and butter outer sides of bread. Put sandwich into pie iron and place in coals of fire. Cook until bread is toasted.

Using the pie iron, take two slices of bread, put 1 1/2 tablespoons pizza sauce on one slice of bread. Top with Mozzarella cheese and sliced pepperoni. Place other side of bread on top and butter outer sides of bread. Put sandwich into pie iron and place in coals of fire. Cook until bread is toasted.

This is a very simple grilled chicken recipe but very tasty. The Dijon mustard works well in many basting sauces.

Chicken
2 T Honey
2 T Dijon mustard
2 T Melted margarine
1 t Basil Leaves
1/2 t Garlic Powder

Preheat grill for direct-heat cooking. Place chicken on grill rack, bone side down. Grill on high for about 5 minutes, then turn down heat and begin to turn chickens.

Mix together all ingredients. Grill chicken without basting, then when the chicken is close to being done, brush chicken with sauce. Turn chicken a few times, basting each time. The last basting should be with the meaty side up and only for about 30 seconds, then remove chicken and serve.

A different 4th of July grilled steak recipe I thought you might enjoy.

2 well-trimmed beef ribeye steaks cut 1 inch thick
Glaze: 1/4 cup pineapple juice
1/4 cup soy sauce
2 tablespoons packed brown sugar
1 teaspoon cornstarch

Directions: In 1-cup glass measure, combine glaze ingredients, mix well. Microwave on high 2 1/2 - 3 minutes until thickened, set aside.

Place steaks over medium coals, grill uncovered 11-14 mins. grilling time is going to depend on thickness of steak. Turn steaks occasionally and brush both sides with glaze during the last 5 minutes of grilling.

Carve steaks crosswise into thick slices and drizzle with remaining glaze. Serve with grilled pineapple.

4 pound pork spareribs, cut into serving-size pieces
1 8-oz. can undrained apricot halves
3 tablespoons ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
1 teaspoon dry ginger
1/8 teaspoon salt

Prepare medium-hot coals for indirect grilling in covered grill. Place ribs on grill not directly over coals, cover grill and cook ribs over indirect heat for 1 1/2 hours.

Meanwhile, blend remaining ingredients together in blender. Brush ribs generously with sauce and continue to cook, about 15-20 minutes, basting and turning 2-3 times.