Monthly Archives: March 2008
Barbecue-Spiced Grilled Tenderloin Steaks
Delicious barbecue steaks for a change of pace 1 T brown sugar 1 T sweet paprika 1 t dry mustard 1 t allspice,Ground 1/4 t pepper 2 6 oz 1 thick tenderloin steaks Combine all ingredients in small bowl. (You … Continue reading
Posted in Steak
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Prepare the Grill for Grilling Season
It’s spring and for many people it’s time to begin grilling again. Yes – I grill year round and always tell people they should do the same but in talking to friends and relatives, and reading some of the emails … Continue reading
Posted in Grilling
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A Few Tips About Marinade
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. It’s important to marinate food in the refrigerator and not on the counter. Share and Enjoy:
Posted in Barbecue, Barbecue Techniques, Marinades
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Honey Mustard Sauce for Dipping
I love honey mustard sauce. This is so simple to make. I like to make this up and use it to dip my chicken in. Just gives it that extra special savory taste. 2 qt spiced or Dijon mustard 3 … Continue reading
Posted in Barbecue Sauce
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InDirect Heat vs Direct Heat When Grilling
A continuing debate? Not really. Basically it’s pretty simple to decide. If you are grilling meats that are going to be done in 20 minutes or less, direct heat works great. Hamburgers, boneless chicken breasts; meat on that order that … Continue reading
Posted in Barbecue Techniques
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