Glazed Country Ribs

You'll Need:

3/4 cup pineapple juice
1/2 cup vegetable oil
1/2 cup white wine
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
6 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary
3 pounds country style pork ribs

Procedures : In a medium bowl, whisk together pineapple juice, vegetable oil, white wine, brown sugar, Worcestershire sauce, garlic, salt, ground black pepper and rosemary.
Place ribs in a large, shallow dish, and pierce several times with a fork. Pour 1/2 the marinade over ribs, reserving remainder. Cover and marinate in the refrigerator 8 hours, or overnight, turning once.
Preheat an outdoor grill for medium, indirect heat and lightly oil grate.
Place ribs on the prepared grill. Cook 10 minutes per side, basting frequently with remaining marinade. Continue cooking 20 minutes, or to desired doneness, turning occasionall

Give Away Zucchini Grill Out

You'll Need:

2 large zucchini
1 (16 ounce) bottle Italian-style salad dressing

Procedures : Rinse zucchini and slice into 1/2 inch rounds. Place zucchini pieces into a large bowl and cover with salad dressing. Stir to coat, cover and refrigerate for two to three hours.
Preheat the grill for high heat. Lightly oil grate and place zucchini on to grill. Cook 3 to 4 minutes on each side or until done

Gilbert's Potatoes

You'll Need:

2 1/2 pounds potatoes, peeled and sliced
3 onions, sliced
1 cup margarine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 slices American cheese
1 1/2 ounces imitation bacon bits

Procedures : Preheat an outdoor grill for medium high heat and lightly oil grate.
Use either a 9x13 inch grill-safe baking dish OR a piece of foil large enough to hold all the ingredients. Layer with the potatoes, onions, pats of margarine, salt and ground black pepper. Sprinkle top with imitation bacon bits. Cover with foil and make sure you seal tightly so the margarine does not escape.
Grill over medium high heat for 45 to 60 minutes, or to desired doneness. Carefully open, arrange the cheese over all and allow a few minutes for the cheese to melt. Remove from grill and serve immediately

Georgia Barbeque Sauce

You'll Need:

1 cup distilled white vinegar
1/2 tablespoon mustard powder
1 tablespoon ground black pepper
1 tablespoon ground red pepper
1 tablespoon salt
1 tablespoon white sugar
2 tablespoons butter
1 (6 ounce) can tomato paste

Procedures : Combine the vinegar, mustard, black pepper, red pepper, salt, white sugar, and butter in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Stir in the tomato paste until well blended. Allow to cool

Garlic Ranch Chicken

You'll Need:

4 skinless, boneless chicken breasts
1 cup fat free ranch dressing
2 tablespoons chopped garlic
1 tablespoon chopped fresh basil

Procedures : Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
Preheat grill to medium heat.
Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork

Garlic Pepper Steak

You'll Need:

1 tablespoon olive oil
2 cloves garlic, peeled and crushed
1 tablespoon coarsely ground black pepper
2 pounds round steak, 1 1/2 inches thick

Procedures : Preheat an outdoor grill for high heat and lightly oil grate.
In a small bowl, mix together olive oil, garlic and pepper. Score steak and rub with the olive oil mixture.
Place steak on the prepared grill. Cook 20 minutes, or to desired doneness, turning once

Garlic Herbed Chicken

You'll Need:

6 cloves garlic, crushed
2 teaspoons dried tarragon
1/2 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 cup olive oil
4 skinless, boneless chicken breast halves

Procedures : Preheat an outdoor grill for high heat and lightly oil grate.
In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness

Garlic Herb Grilled Pork Tenderloin

You'll Need:

3 pounds pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper

Procedures : Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C)

Garlic Curry Burgers

You'll Need:

2 pounds lean ground beef
1 1/2 cups chopped sweet onion
1 egg, lightly beaten
3 tablespoons evaporated milk
1 tablespoon Worcestershire sauce
3 large cloves garlic, minced
1 tablespoon mild curry powder
1 tablespoon steak seasoning

Procedures : Preheat an outdoor grill for high heat.
In a bowl, mix the beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder, and steak seasoning. Form the mixture into 8 patties.
Grill the patties over indirect heat for about 5 minutes on each side, or until done

Garlic Corn on the Cob

You'll Need:

12 ears corn, husked and cleaned
12 tablespoons butter, divided
1/4 cup garlic powder

Procedures : Preheat grill for medium heat, or preheat your oven to 350 degrees F (175 degrees C).
Place each ear of corn on a separate square of aluminum foil. Place 1 tablespoon of butter on each one, and sprinkle with garlic powder. Wrap ears tightly with the foil.
Place ears of corn on the grill or in the oven for 20 to 30 minutes, turning over occasionally

Garlic Cajun Ribs

You'll Need:

1 1/2 gallons water
2 tablespoons minced garlic
4 tablespoons Cajun seasoning
4 tablespoons seasoned salt
4 pounds pork baby back ribs
1 (18 ounce) bottle barbeque sauce
2 tablespoons minced garlic
2 tablespoons Cajun seasoning
2 tablespoons seasoned salt
6 tablespoons Worcestershire sauce

Procedures : Preheat grill for medium heat.
In a large pot, bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun-style seasoning, and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes.
In a mixing bowl, mix together barbeque sauce, 2 tablespoons garlic, 2 tablespoons Cajun-style seasoning, 2 tablespoons seasoned salt, and Worcestershire sauce.
Place ribs in large baking dishes, and apply a generous amount of the barbeque sauce mixture to the ribs. Set aside for 10 to 15 minutes to marinate.
Grill the ribs for 7 to 12 minutes per side, until nicely browned

Garlic and Onion Burgers

You'll Need:

2 pounds ground beef
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1/2 cup minced onion
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon Italian-style seasoning

Procedures : In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
Preheat grill for high heat.
Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once

Garlic and Herb Marinade

You'll Need:

1/3 cup water
1/3 cup vinegar
1/3 cup vegetable oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried Italian-style seasoning
1 teaspoon poultry seasoning
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Procedures : In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat

Game Day Hamburgers

You'll Need:

1 large potato, peeled and shredded
1 cup shredded Swiss cheese
1 cup chopped fresh mushrooms
2 pounds lean ground beef
2 (1 ounce) packages dry onion soup mix

Procedures : Preheat grill for high heat.
In a medium bowl, mix together potato, cheese, and mushrooms.
In a large bowl, mix ground beef with onion soup mix. Form into 6 large burger patties. Make a pocket in each burger, stuff with potato mixture, and seal.
When ready to grill, brush grate with oil. Cook burgers over high heat for 5 minutes on each side, or until well done. Serve hot

G's Flank Steak Marinade

You'll Need:

1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced onion
1 teaspoon ground ginger
1/2 teaspoon black pepper
1 (1 1/2-pound) beef flank steak

Procedures : In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill steak for 7 to 8 minutes per side, or to desired doneness

Fruit BBQ Marinade

You'll Need:


1 small onion, chopped
1/2 red bell pepper
1/4 cup brown sugar
1 teaspoon garlic
1 tablespoon dry mustard
1/2 cup cider vinegar
4 cups pineapple juice
1 (16 ounce) jar pineapple fruit preserves

Procedures : Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.
Marinade meat of choice overnight or up to 24 hours.
Cook on barbecue and baste frequently with the marinade. Near the end of the cooking, add preserves to top and allow to brown slightly

Frank's Famous Barbeque Sauce

You'll Need:

1 cup hickory flavored barbeque sauce
1/2 cup spicy brown mustard
1/2 cup molasses
2 fluid ounces bourbon

Procedures : In a medium bowl, mix together hickory flavored barbeque sauce, spicy brown mustard, molasses and bourbon. Use on prepared meats as desired

Foil-Pack Mushrooms

You'll Need:

24 fresh crimini mushrooms, stems removed
4 green onions, chopped
2 tablespoons pine nuts
1/4 cup olive oil
salt and freshly ground black pepper to taste

Procedures : Preheat the grill for high heat. Lightly grease 4 large sheets of heavy duty aluminum foil.
Stuff each mushroom with equal amounts of green onions and pine nuts. Place 6 mushrooms on each piece of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Seal the foil around the mushrooms, forming 4 packets.
Place the foil packets on the preheated grill, and cook 20 minutes, until mushrooms are tender

Foil Wrapped Veggies

You'll Need:

2 1/2 pounds new potatoes, thinly sliced
1 large sweet potato, thinly sliced
2 Vidalia onions, sliced 1/4 inch thick
1/2 pound fresh green beans, cut into 1 inch pieces
1 sprig fresh rosemary
1 sprig fresh thyme
2 tablespoons olive oil
salt and pepper to taste
1/4 cup olive oil

Procedures : Preheat grill for high heat.
In a large bowl, combine the new potatoes, sweet potato, Vidalia onions, green beans, rosemary, and thyme. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender

Flip Flop Grilled Chicken

You'll Need:

3/4 cup butter
2 (12 fluid ounce) cans or bottles beer
1 tablespoon steak seasoning
1 1/2 teaspoons seasoning salt
1 dash black pepper
8 boneless, skinless chicken breast halves
3 medium green bell peppers, thinly sliced

Procedures : Preheat an outdoor grill for high heat.
Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt, and black pepper. Coat the chicken with this mixture.
Lightly oil the grill grate. Arrange chicken breasts on the grill. Cook for about 20 minutes, brushing frequently with the beer mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. Discard any remaining beer mixture. Top chicken with green bell pepper slices to serve