| GRILL COOKING |
| TERIYAKI STEAK Serves !2 3LB. flank steak Marinade: 1c. soy sauce 3/4 c honey 4TBS vinegar 1/2 tsp minced garlic 1/2 c. oil 2tsp. ginger Combine all marinade ingredientsand pour over meat marinating for 6 hours. Grill over charcoal 3-4 minutes on each side for medium rare. To serve, slice meat thinly cutting diagonalyy across the grain. |
| GRILLED CORN ON THE COB Serves 10 10 ears of corn with husks string Peel back husks, leaving attached and remove silk. Replace husks making sure they cover the corn. Tie securely with a piece of string. soak in water for about 2 hours, grill over med. heat for 15 - 25 minutes until corn is tender. Remove husks and serve with melted butter. |
| BACON MUSHROOM CHEESEBURGERS Serves 12 12 frozen pre-formed hamburger patties 12 hamburger buns TOPPINGS: 2 c shredded cheddar cheese 4 oz. jar or mushrooms 12 slices bacon crispy cooked and crumbed 1/2 c mayonaise mix together topping ingredients. This can be done ahead of time and place in cooler till needed. Grill patties 4" - 6" above med. heat for 10 - 15 min. turning once. During the last few minutes of cooking time spoon topping on to warm. Add cheese remove when melted and serve. |
| CHICKEN HOAGIES Serves 12 12 boneless skinless chicken breasts 2 c bbq sauce 1c honey mustard 1/2 c Dijon mustard 6 TBSp lime juice 12 hoagie buns (orflour tortillas) mix all ingredients exceptchicken and buns. Wash and trim the fat from the chicken. Cook over med. coals on the grill. Sear each side of chicken then baste with sauce covering meat completly. Turn basted side down and baste other side. Cook about 1/2 hor on each side. Turning once. Place chicken on hoagie bun or cut into strips and serve on tortilla with salsa |