ON THIS PAGE YOU WILL FIND: BBQ Chuck Roast; Texas Barbecue Sauce; Barbecued Rump Roast; Pork on a Bun; Steak & Beer; Curried Chicken Breasts; Cherry Good Ribs; BBQ Oil; Mexicali Marinade; Marinade For Spareribs; Lemon & Beer Marinade; All Purpose Marinade; Cajun Barbecue Sauce; Barbecued Salmon or Halibut; Stuffed Barbecued Pork Chops; Barbecued Stuffed Green Pepper Boats; Barbecued Stuffed Mushrooms; Barbecued Pizzas; Barbecued Tenderloin With Red Chili Rice & Smoked Red Pepper Aioli; Pork Loin Roast With Ham Glaze-Rotisserie; Fruit Salad; 5 Cup Salad; Caesar Salad Creamy Garlic Dressing; Caesar Salad Dressing; Summer Salad; Bread Crab Salad; Barbecued Alaskan Salmon Steaks; Barbecued Whole Salmon; Barbecued Salmon; Garlic Barbecued Scallops; Barbecued Lobster & Lentil Salad and many tips for barbecuing. We hope you will take the time to sign our guest book #5. **BBQ CHUCK ROAST** First you may want to do a dry rub on it and maybe let it sit for up to 24 hours in the refrigerator. Then get your BBQ going, you want to cook slow and long. If the roast is extra lean, you may want to lard it, or put a few slices of bacon on top of it for a while. Make a good rub sauce and keep the roast wet. Cook it about an hour per pound, mopping about each ½ hour. Watch it, mop it and wait--it be well worth the time and work. When it's done, chop it up and put it in a Dutch oven and put a good barbecue sauce over it and heat slowly. ~A Good Texas-Style Dry Rub~ Ingredient 1 tbsp salt 1 tbsp black pepper 1 tbsp red pepper, heat level to your liking 1 tbsp garlic power ground 1 tbsp onion power 1 tbsp sugar (white or brown) 1 tbsp paprika Mix ingredients and rub into meat well and let the meat sit until it is dry. Put the meat on your BBQ at 220°F. Mop after it has cooked for about two hours and then every ½ hour. ~A Good Texas-Style Beef Mop~ Ingredient ½ cup Texas-Style Dry Rub 1 cup beer 1 cup Dr. Pepper ½ cup cider vinegar (4%), ½ cup vegetable oil 1 whole lemon sliced 1 whole onion sliced 4 cloves garlic minced 2 dashes Louisiana hot sauce 1 tbsp Worcestershire sauce - Add the dry rub to a saucepan and add the beer, Dr. Pepper and heat to a low boil. - Then add the vinegar and oil and the other ingredients. - Add enough water to make a total of about four cups and keep it warm over low heat. - Give that roast the fork test for tenderness--it should go in easy. Takes 4-5 hours. ~*Please don't use a vinegar finishing sauce, try this: ~A Great Texas-Style Finishing Sauce~ Ingredient 5 ounce Worcestershire sauce 2 cups Dr. pepper 1 dash Tabasco sauce (to taste) ¼ cup brown sugar 2/3cup good salad oil 3 tsps garlic power 6 ounce can tomato paste ½ cup lemon juice - Mix all ingredients together in a saucepan and bring to a low boil. - Remove from heat and let the sauce sit all the time you're cooking the meat. - Adjust the sauce to your own taste--heat and salt. **TEXAS BARBECUE SAUCE**(PEI MacMillan Clan book) 2 medium onions, finely chopped (1cup) 1 clove garlic, finely chopped 1 cup vegetable oil 2 tbsp chili powder 2 cups catchup 1 cup cider or white vinegar ½ cup lemon juice ¼ cup Worcestershire sauce 1/3 cup packed brown sugar 2 tbsp prepared mustard 1 tbsp celery seed, crushed 2 tbsp cumin seed, crushed 2 tbsp butter or margarine Method: -Saute onion and garlic in oil until golden and tender in large saucepan. -Stir in chili powder -Cook 1 minute. -Add all remaining ingredients...except butter. -Bring to a boil.-Lower heat and simmer, uncovered, stirring often, for 30 minutes. -Stir butter. Makes 4½ cups. **BARBECUED RUMP ROAST** Ingredients 5 lbs boneless rump roast 2 cloves garlic, sliced 1 tsp Spanish paprika 1 tsp salt 1 tsp pepper ¼ tsp dried rosemary ¼ tsp dried thyme Directions: - Prepare an outdoor rotisserie grill for medium heat. - Cut slits on all sides of the roast, and insert garlic slices. - In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. - Rub the mixture over the roast. - Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145°F (63 degrees C). - Allow to rest about 20 minutes before slicing. **Pork on a Bun**(Kraft) Ingredients ½ cup BULL'S-EYE or KRAFT Original Barbecue Sauce ½ cup pineapple juice 2 tsp grated ginger root 2 tsp minced fresh garlic 1 pork shoulder roast or pork butt (about 5 lb.) ¾ cup A.1. Original Steak Sauce Preparation - Combine barbecue sauce, pineapple juice, ginger root and garlic. - Place pork in a disposable baking pan. - Pour barbecue sauce mixture over pork. - Let stand at room temperature for 20 minutes. - Place on medium barbecue, covered, for 3 to 3½ hours or until pork is cooked through. - Remove from barbecue, cover with foil. - Let stand 10 minutes. ~ Shred or pull pork into shreds with 2 forks or your fingers. - Add steak sauce; mix lightly. - Serve in buns with your favorite prepared coleslaw. **STEAK & BEER** 2 lbs ground beef, to serve six 1 large onion, about 3" diameter 3 slices stale or oven-dried rye bread 1/3 tsp crushed caraway seeds 1/3 bottle beer, at room temperature 1 tsp salt ½ tsp freshly ground pepper white of one fresh egg - Loosen the meat by spreading it on a mixing-board. - Peel and scrape the onion. - Trim the crusts from the bread and combine it in a bowl with the onion pulp, caraway seeds, beer, salt, pepper and the meat. - Work the mixture with your fingertips until the meat has assimilated the seasoning, bread-pulp and liquid. - Form the meat mixture into patties, beat the egg white lightly and brush on the patties. - Cook on the barbecue over moderate heat, turning the patties only once. - Serve with crispy-toasted rye bread and beer. **CURRIED CHICKEN BREASTS** 2 full chicken breasts, split into two at the breastbone 1 cup warm water 4 tsp salt ½ cup melted butter 2 tsp lemon juice 1 tsp curry powder ¼ tsp freshly-ground white pepper - Trim the breasts neatly but do not skin or bone. - Barbecue over low heat 15 minutes, turning about every 5 minutes. - Dissolve salt in the warm water, and while the chicken continues to cook, baste with the salted water. - Cook 25 minutes, turning every 5 minutes, basting the breasts with the salted water just before you turn them. - Combine melted butter, lemon juice, curry powder and pepper. ~*Do not baste with salted water from this point. - Increase heat to medium-high and baste with the butter mixture while continuing to turn every 5 minutes for a final 15 minutes of cooking. **CHERRY GOOD RIBS** This is a tasty departure from tomato-based barbecue sauces. Serves: 8 Ingredients: 8 pounds pork spareribs 1 (21oz) can cherry pie filling 2 tbsps olive oil ½ cup chopped onion ¼ cup soy sauce 2 tsps spicy brown mustard 1 tsp ground ginger 1 tbsp Worcestershire sauce - Cut ribs into serving portions of 2 to 3 ribs each. - Put ribs in a large stockpot or Dutch oven - Add water to cover ribs. - Season with salt, if desired. - Simmer, covered, for 45 to 50 minutes or until tender. - Drain & set aside. ~Meanwhile, purée cherry pie filling in an electric blender or food processor. Set aside. - Heat olive oil in a large skillet. - Add onion; cook, stirring, until onion is tender. - Add pie filling, soy sauce, mustard, ginger and Worcestershire sauce; - Mix well. - Simmer, uncovered, 10 to 15 minutes, stirring occasionally. ~ Reserve some sauce to serve with ribs. - Place ribs on gas barbecue over low heat or on charcoal grill 4 to 6 inches from slow coals. - Turn ribs 3 to 4 times and brush frequently with cherry sauce. - Cook 20 to 25 minutes, or until thoroughly coated with cherry sauce. - Discard any sauce used to barbecue the meat. - Serve ribs with the reserved cherry sauce.

**BBQ OIL**(Brian) I use this oil when I BBQ peppers and other veggies....it works and tastes great. 1 cup virgin olive oil 2 cloves garlic(diced and crushed) 1 tsp oregano ¼ tsp onion powder Mix all the above in a sealable glass or plastic container early in the season and dip veggies in it before placing on the BBQ. I keep it on the counter all summer adding to it as needed. Whole peppers are my favorite. **MEXICALI MARINADE**(my fav....Brianm) 1/3 cup olive oil 2 garlic cloves 1/3 cup cider vinegar 1/3 cup apple juice 1 tsp chili powder 1 tsp sugar 1 tsp salt ¼ tsp pepper About 30 minutes before using: - In a small saucepan over medium heat, in hot oil, cook garlic 2 or 3 minutes. - Stir in remaining ingredients and heat through, stirring until smooth. - Cool. ~ Use to marinate beef, pork, lamb or veal before barbecueing. ~ Also use to baste during cooking. Makes about one cup. I sometimes substitute red wine vinegar for the cider...nice twang to it.ENJOY! **MARINADE FOR SPARERIBS** Ingredients: 1 medium onion, chopped 2 stalks celery 5 cloves garlic 1 cup vegetable oil ½ cup balsamic vinegar ¾ cup rice vinegar 1 tbsp coarse ground black pepper 1 tbsp fresh sage - Mix the onion, celery, and garlic together. - Combine the oil, vinegars, pepper and sage and add to vegetables. - Soak spareribs over night in marinade for best results. - Baste ribs with marinade while cooking. - Shake a little salt on ribs when they are done. **LEMON AND BEER MARINADE** Yields: 2½ cups Prep time: 1 hour 30 minutes Ingredients: 2 tsp garlic clove, minced 1½ cup beer ½ cup olive oil 3 fl oz lemon juice, fresh 1 tsp salt 1 tsp black pepper 1 tbsp mixed fresh herbs, chopped - Mix all of the ingredients together in a nonreactive bowl or pan. ~For chicken pieces, marinate for at least 6 hours or overnight in the refrigerator. ~For fish or seafood, marinate for 2 hours at room temperature. **ALL PURPOSE MARINADE** 3 cup Dry white wine ½ tsp Cayenne pepper 1 tsp Onion powder ½ cup Soy sauce ½ tsp Garlic powder Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. (From Justin Wilson's "Outdoor Cooking With Inside Help") **CAJUN BARBECUE SAUCE** 1 tsp Salt ½ tsp Pepper 1 tbsp Paprika 4 tbsp Light brown sugar 1 md Onion -- minced 1 cup Tomato puree ¼ cup Butter ½ cup Boiling water 2 ds Worcestershire sauce - Combine salt, pepper, paprika, brown sugar, onion, tomato puree,butter, water and Worcestershire sauce in a saucepan. - Heat to boiling. Reduce heat and simmer for 2 hours.

**Barbecued Salmon or Halibut** 2/3 Cup brown sugar juice of 1 lemon ¼ Cup soy sauce 1 Cup butter ½ lb per person king or coho salmon or halibut, filleted or steak Heat in saucepan until dissolved and blended: brown sugar, lemon juice, soy sauce and butter. Place fish on grill over hot coals, cover. Baste with sauce 2-3 times during cooking. When barbecuing filleted salmon, cook with skin on, skin side down and do not turn. Steaks may need to be turned. Grill until done, about 10-15 minutes. To test for doneness, place an instant reading thermometer in the thickest part of the flesh, 120°F. is done. Or, flake apart, and when flesh has lost transparency, it is done. Serve with additional barbecue sauce and lemon wedges. **STUFFED BARBECUED PORK CHOPS** 4 extra-thick rib pork chops, about 1" to 1¼" thick, to serve four ¾ cup dry breadcrumbs large pinch dry rosemary, crumbled fine large pinch dry marjoram, crumbled fine 1 Tbsp melted butter ½ cup sweet onion, minced 1 small clove garlic, minced ½ tsp salt - Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. - Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. - Use a small skewer if necessary to hold the edges closed. - Barbecue the chops over medium-high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned. **BARBECUED STUFFED GREEN PEPPER BOATS** 1½ cups unseasoned croûtons ¾ cup grated mozzarella cheese ¾ cup chopped tomato 1/3 cup hot water 2 Tbsp chopped black olives 2 Tbsp chopped onion 2 Tbsp melted butter or margarine ¾ tsp leaf oregano ½ tsp garlic salt 3 large green peppers, cut in half lengthwise and seeded - Combine all ingredients except green peppers. - Stuff each green pepper half with mixture; - Place in center of a 9" square of aluminum foil. - Mold and shape foil to fit contours of each green pepper leaving tops uncovered. - Barbecue over medium heat about 25 to 30 minutes, or until peppers are tender. - Place single large sheet of foil over tops of peppers during last 10 minutes to thoroughly cook top edges. Makes 6 servings. **BARBECUED STUFFED MUSHROOMS** 24 medium mushrooms ¼ cup chopped green onion 3 Tbsp. margarine, divided 2 tsp. flour ½ tsp. dried marjoram, crushed dash pepper ¼ cup dry white wine ½ cup finely chopped cooked ham 1 Tbsp snipped parsley - Remove stems from mushrooms; reserve caps. - Chop stems. - Cook the chopped stems and onion in 1 Tbsp. margarine just till tender. - Blend in flour, marjoram and pepper; - Add wine. - Cook and stir till thickened and bubbly. - Stir in ham and parsley. - Stuff mushroom caps with ham mixture. - Place mushrooms on a 20" x 12" piece of foil; - Dot with remaining margarine. - Fold foil to seal edges; - Barbecue at medium for 15 to 20 minutes. **BARBECUED PIZZAS** 2 cups Bisquick baking mix ½ tsp salt ½ cup cold water 14 oz bottle catchup 3½ oz package sliced pepperoni 8 oz package shredded mozzarella cheese Oregano leaves - Mix baking mix, salt and water with fork to soft dough. - Knead 5 times on lightly floured surface. - Divide dough into 4 parts. - Roll or pat each part into 8 inch circles. ~Place circles on barbecue. ~Cook 8 minutes. ~Turn - Spread with catchup and top with pepperoni and cheese. - Sprinkle with oregano. ~Cook 12 to 15 minutes or until edges are brown. Makes 4 servings. **BARBECUED TENDERLOIN WITH RED CHILI RICE & SMOKED RED PEPPER AIOLI**(Emeril Lagasse) For the tenderloin: One 12-ounce beef tenderloin Salt and fresh cracked pepper For the Red Chili Rice: 1 large garlic clove, minced ½ cup minced onions 4 tbsp butter 2 cup long grain rice 4½ cup water 1 tsp roasted ground Mexican oregano 1 tbsp minced fresh marjoram 1½ tsp salt 1 tsp roasted, ground cumin seed 1/3 cup chili powder For the Smoked Red Peppers Aioli: 2 smoked red bell peppers 4 medium jalapeños 1/3 teaspoon pure chili powder 2 cup mayonnaise 4 tbsp puréed roasted garlic Preparation: ~To prepare the tenderloin: - Preheat barbecue on medium-high. - Season the tenderloin with salt and fresh pepper. - Place on the barbecue for 6 minutes, then rotate to the other side for 6 minutes for medium rare. ~To prepare the Red Chili Rice: - In a large pan or skillet, sauté the garlic and onion in the butter over medium heat for 6 to 8 minutes, until soft. - Add the remaining ingredients, bring to a boil - Cook for 2 minutes. - Reduce the heat to the lowest setting, cover, and simmer for 20 to 25 minutes, until water just evaporates. - Beat with a wooden spoon to fluff up. Rice can be kept warm and held for up to two hours. ~To prepare the Smoked Red Pepper Aioli: - Place the smoked red bell peppers and the jalapeños in a blender with the chili powder and purée until smooth. - Set aside. - In a mixing bowl, whisk the mayonnaise and puréed roasted garlic together. - Sir in the smoked red bell pepper mixture. ~*To serve, thinly slice the tenderloin. Place a spoon full of rice on a plate, top with the tenderloin, and drizzle with the smoked red pepper aioli. Serve immediately. **PORK LOIN ROAST WITH HAM GLAZE-ROTISSERIE** Allow about ¾ pound per serving. The best quality pork should always be purchased. To serve more people, have your butcher bone and tie two pork loins together, fatty side out. He should use a heavy twine tied about every inch. Pork loin should be barbecued on the rotisserie. Cook roast slowly on low beat and during last 15 minutes brush roast with ham glaze. Pork must he cooked until well done, about 175°F to 180°F on your meat thermometer. ~*HAM GLAZE: Combine: 2 tbsp butter, ¼ tsp dry mustard, ¼ cup brown sugar, ¼ cup pineapple syrup. Combine ingredients and heat to boiling point. Yields about ½ cup. **Barbecued Meatballs** 1½ lbs ground beef 1/3 cup dry bread crumbs, finely crushed 1 tbsp dry onions, minced ¼ cup carrots, shredded 2 tsp salt 1/8 tsp pepper 1 cup evaporated milk ¼ cup prepared barbecue sauce Combine ingredients, except barbecue sauce in bowl. Mix well. Divide into 12 parts and shape into balls. Place balls in well greased muffin pans and bake at 450 degrees for 5 minutes. Remove from oven and spoon a teaspoon of sauce over each meatball. Return to oven and bake 15 minutes longer. Serve 6.

**FRUIT SALAD** (jules) Great when having a BBQ. 3 egg yolks 1 tbsp vinegar 1 tbsp pineapple juice Mix above, cook until thick and then cool - will look like scrambled eggs. Mix: 2 cups seedless grapes 1 - 20 oz pineapple tidbits 1 - 20 oz crushed pineapple 2 small cans of mandarin oranges 2 cups - mini- marshmallows - white - have tried the flavoured and not as good Mix together and add to the above: 500 ml whipped cream - fold in Let sit for 24 hours before serving. Garnish with cherries. **5 CUP SALAD**(Doreen) 1 cup drained crushed pineapple 1 cup mandarin oranges (crushed up with a knife) 1 cup miniature marshmallows 1 cup coconut 1 cup sour cream - Mix all ingredients together in a large glass bowl. - Allow the mixture to sit overnight in the fridge, this make a big difference in the taste of it. Its Great ! **Caesar Salad Creamy Garlic Dressing**(ceejay) 1 Tbsp dry mustard 1½ Tbsp flour 1 tsp salt ¼ tsp pepper 2 cups of milk 2 egg yolks ¼ tsp Tabasco sauce 1 tsp Worcestershire sauce 2 cloves or garlic, minced 1 tsp anchovy paste 1/3 cup red wine vinegar 1/3 cup olive oil - Combine mustard, flour, salt and pepper in top of a double boiler. - Stir in milk. - Beat in egg yolks. - Cook over boiling water stirring constantly until mixture has thickened. - Stir in Worcestershire sauce, Tabasco and garlic. - Add anchovy paste, vinegar and oil. ~ Cool. ~ Refrigerate until ready to use. **Caesar Salad Dressing**(1) This is top notch 1 cup mayonnaise ¼ cup egg substitute ¼ cup grated Parmesan cheese 2 tbsps water 2 tbsp olive oil 1½tbsp lemon juice 1 tbsp whole anchovys 2 cloves garlic, pressed 2 tsp sugar ½ tsp coarse ground pepper ¼ tsp salt ¼ tsp dried parsley flakes, crushed fine - Combine all ingredients in a blender and blend ingredients for about 1 minute. - Cover bowl and chill for several hours so that flavors can develop. Makes approximately 2 cups. This can be kept in the refrigerator for quite some time. **Caesar Salad Dressing**(2) Preparation time: 10 minutes. Will keep for a few weeks in refrigerator. ~In blender combine: 4 eggs 1 cup olive oil 6 tbsp lemon juice 1½ cup shredded Parmesan cheese 1 can flat anchovies 2 cloves garlic 1 tbsp salt 1 tsp dry mustard Serve with croûtons and Romaine lettuce. Makes approximately 1½ cups dressing. Everyone LOVES this dressing. **SUMMER SALAD**(capercouple) The summer is on its way so here is an awesome cold salad that lasts in the fridge for a week:) Cook 2 cups of raw macaroni...drain and rinse. Dice: ½ cucumber 1 tomato 1 onion 1 green pepper *add this to the macaroni after it has cooled. Sauce: 2/3 cup white sugar(can substitute with splenda) ½ cup of oil ½ cup ketchup ¼ cup vinegar ¼ tsp pepper 1 tsp salt 1 tsp paprika *mix with the macaroni and diced veggies and place in fridge* *I have used fuscilli noodles for this too when I want the dish to look a little fancier. **BREAD CRAB SALAD**(DV8) This is a great recipe! Serves 8-10 normal folk...probably only about 4 Capers! 1 Large Loaf of white bread 4 hard boiled eggs chopped ½ lb small shrimp (cooked) 3 cups Mayo or Salad Dressing 1 Large chopped onion ½ lb flaked crab meat 1 cup chopped celery - Cut crusts from bread, spread with butter. - Cut each slice into about 20 cubes - Add onions and eggs and refrigerate overnight The next morning, add shrimp, crab, celery & mayo or salad dressing. Mix lightly, combining well. Cover and store in refrigerator 3-4 hours before serving!

**BARBECUED ALASKAN SALMON STEAKS** 4 Alaskan salmon steaks (6 to 8 oz. each) fresh or frozen ¼ cup butter, melted 1½ tsp soy sauce 1 Tbsp lemon juice 1 tsp Worcestershire sauce 1 small clove garlic, crushed dash Tabasco sauce - Thaw salmon steaks if necessary. - Combine remaining ingredients. - Mix well. - Brush salmon steaks generously with mixture. - Place on oiled cooking grid over medium heat. ~ Barbecue, allowing 10 minutes per inch of thickness or until salmon flakes easily with fork. - Turn once halfway through cooking time. - Baste frequently during cooking and once after taking salmon off barbecue. Makes 4 servings. **Barbecued Whole Salmon** ~1 whole fresh salmon (approximately 5 to 7 pounds), gutted, scaled, cleaned and patted dry ~Green onions ~1 large orange, unpeeled ~Salt and coarsely ground pepper ~Fresh thyme leaves, finely chopped ~2 tbsp butter (Tip: You can take the scales off a salmon with a garden hose. Just hose against the scales and they wash off.) -Preheat barbecue grill. -Cut the bulb of the onion off each whole green onion, separating the green leaves. -Cut orange into thin slices. -Place dressed salmon onto aluminum foil (shiny side in) about twice as long as the salmon. -Salt and pepper the cavity of the salmon. -Using a sharp knife, cut slits on the outside of the salmon approximately every two inches. -In each slit, place the leaf of a green onion and a slice of orange. -Sprinkle salt, pepper, and thyme leaves over the salmon. -Turn salmon over and repeat the above process. *-In the cavity of the salmon, place any leftovers (like of onion bulbs, orange pieces, thyme, and butter). -Draw the aluminum foil up over the salmon, gathering the edges carefully but leaving an opening for the steam to escape. -Set the wrapped salmon on the preheated barbecue grill. -Prop the lid open, about ½ inch, with tongs (this allows the smoke to swirl around a bit and give a little smoked taste to the salmon). -Cook salmon for about 20 to 30 minutes until salmon flakes easily when tested with a fork or until a meat thermometer registers an internal temperature registers 140 degrees F. -Remove from barbecue grill, remove aluminum foil, and transfer onto a serving platter to serve. Makes 8 to 10 servings. **BARBECUED SALMON** Salmon Steaks (6 oz. each) 2 Tbsp. lemon juice garlic powder pepper 2 cup brown sugar ¼ lb butter (or margarine) 1 cup soy sauce 2 Tbsp liquid smoke Tabasco - 3 good shakes - Baste steaks every 3 minutes or so with a mixture of last 5 ingredients. - When finished cooking salmon will flake easily with fork. - Sprinkle with lemon juice, pepper and garlic powder. - Place on serving platter and spoon more barbecue sauce over salmon. **GARLIC BARBECUED SCALLOPS** 1 lb scallops 1/3 cup butter or margarine 3 large cloves garlic, minced or pressed ¼ cup finely chopped shallots ¼ cup minced parsley ¼ tsp nutmeg 1/8 tsp celery salt 12 cherry tomatoes 1 green pepper, cut into 12 squares - Thaw scallops completely, if frozen. - Dry on paper towel. - In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt. - Saute at low heat 5 minutes, stirring occasionally. ~Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers. ~*Start barbecue. - When hot place skewers on the the barbecue. - Barbecue, brushing with the butter mixture and turning often, for 6 to 7 minutes or until scallops are cooked through. **BARBECUED LOBSTER & LENTIL SALAD** 4 fresh lobster tails (8–10 oz. each) Marinade ½ cup oil Juice of 1 lemon or lime Few sprigs of tarragon or a dash of dried tarragon Salad 2 cups cooked lentils ½ cup chopped green pepper ½ cup chopped red pepper ½ cup chopped onion ½ cup chopped blanched carrots ¼ cup red wine vinegar ¼ cup olive oil salt, pepper, hot sauce and nutmeg to taste 2 cloves of garlic, peeled and chopped 2 bay leaves ~ Marinate lobster tails for 20 minutes. ~ Cook the lentils by bringing 6 cups of water to a boil - Add 2 bay leaves and 2 cups of dried lentils - Cook until tender. ~*Heat grill - Cook tails for approximately 8 minutes. *(If you prefer, you can substitute proportionate servings of shrimp or other fish.) - Slice lobster thinly. ~ Heat oil in a saucepan. - Add garlic, onions, carrots and peppers. ~ Sauté 2–3 minutes. - Add lentils, vinegar and spices. *Arrange salad on plate with the sliced, barbecued lobster on top. **TIPS** If your vegetables are being charred on the outside but raw on the inside, try this: Microwave them from 1-3 minutes, brush with olive oil and barbecue until tender, turning once. *Direct cooking means the food is placed on the grill rack directly over the coals. With long-handled tongs, spread the hot coals evenly in a single layer. Reduce flare-ups by spreading coals about ½" apart. *Indirect cooking means the coals will be arranged away from the food, so that juices from the food will not reach the coals, reducing flare-ups. Place a foil drip pan (large enough to cover the surface below the food) in the center of the fire-box and mound the coals all around the pan, using long-handled tongs. *For a gas or electric grill, follow manufacturer's directions for indirect cooking. For 2 or 3 burner units, one burner is usually turned off after preheating, and the food is placed over the unlit burner. For 1-burner units, the burner is turned to LOW. **Food Tips** *How much to cook* For boneless cuts of meat, allow 4 to 6 ounces per serving. For bone-in cuts of meat, allow 6 to 8 ounces per serving. For vegetables, allow ¾ cup (4 to 5 ounces) per serving. ~*Checking the doneness of meat*~ For best results, cook tender cuts of beef and lamb to medium rare, to maintain the most tender, juiciest quality of the meat. If you prefer medium or medium-well doneness, simply lengthen the cooking time following suggested timings. Check often to avoid overcooking the outside of the meat. (Less tender cuts, such as a beef rolled rump roast, require longer cooking to tenderize. Do not grill to only medium rare or it will not be tender.) *Use a meat thermometer to check the doneness of roasts, inserting it into the thickest portion of the meat: ~~145°F for medium rare, ~~160°F for medium, ~~170°F for well done. *For ground-meat patties, cook until meat juices are no longer pink and no pink remains in the meat. *For pork, cook until juices run clear when meat is pierced with a fork. Roasts and chops from the loin or rib sections may be cooked to an internal temperature of 160°F. (slightly pink in the center); other pork cuts should be cooked to 170°F. (well-done; no pink remains). *Grilling fish* -Because fish is delicate and breaks apart easily, it helps to place the fish on foil or in a grill basket when grilling. Use a grill basket for direct grilling only (most grill basket handles cannot take the heat of indirect cooking on a covered grill). To keep the fish from sticking, lightly grease or brush the foil or basket with cooking oil before adding the fish. *~*Grilling and health*~* -You may have heard about the possible health risks associated with foods cooked over high heat. Barbecuing has been implicated. Nutritionists and food research scientists say that high-heat cooking methods, such as barbecuing, can produce minute amounts of harmful substances when fat from the meat drips onto hot coals, resulting in flare-ups (flames that come in contact with the food). However, they admit that the possible health risks are very low. -If you are concerned about grilling foods for health reasons, the Barbecue Industry Association recommends using indirect heat for grilling. The fat then drips into the drip pan, and not onto the hot coals, preventing flare-ups.

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