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    You are in: Home / Cookbooks / Grilling & Smokin
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    165 recipes in

    Grilling & Smokin

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    The hot mustard just brings this stromboli to life.

    Recipe #476263

    Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering. Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.

    Recipe #113930

    From Vegetarian Express.

    Recipe #124190

    This sauce is a personal preference. Make it, taste it, fiddle with it then let me know in your review what you did or did not add. I'm all about making this sauce perfect. It's close so tweaking is appreciated!

    Recipe #454374

    I love this rub, I forget where I found it but it has been on my computer for a long time. It is really simple to make and is delicious. I use this rub on brisket and chicken to. There is another recipe very simular to this but it is a little different so I am going to submit this one mainly for my own records. The servings and yeild are just estimates.

    Recipe #442045

    8 Reviews |  By Chipfo

    Oh man, are ya'll in for a treat! :) This Texas barbecue sauce is thick, semi-sweet and spicy. Not really hot spicy (just a little). If you are sensitive to spicy hot then omit the red pepper. This is pretty thick but can be thinned with additional broth or even beer. This is my signature sauce I made in my BBQ stand here in TX and it was a real hit, it took me around 6 months of trial and error to perfect it. I could have kept it a secret, but why. If you like really sweet and mild then this is not for you. This is a sauce you can use for mopping (basting) or as a dipping sauce or for sandwiches. Now.....Quit drooling and get to cookin! This sauce was made to compliment low and slow smoked meats, but hey, if you buy the stuff and you make it, it is your sauce, put it toast as far as I care! Ha ha. This recipe can easily be doubled or tripled for big parties!!

    Recipe #275590

    2 Reviews |  By ed #2

    Ginger gives this sweet hot sauce its unique flavor. A friend's wife gave it to me on the condition that I would not share it with anyone.

    Recipe #157312

    This delicious stuffing could also be used for turkey, chicken rolls or beef roulade.

    Recipe #120027

    I live hundreds of miles from the 2, best, hot dog chili's I know of -- from western PA's Brighton Hot Dog Shoppe chain and from a little stand in the parking lot at the Lowes in Rehoboth, DE. So here's my version of the perfect topping for those hot dogs. I think I got it Just Right. But if you want it hotter go ahead and use 2 more cans of tomatoes with green chilis instead of the regular diced tomatoes.

    Recipe #219361

    Don't close up the grill yet! Juicy Autumn Chicken with flavors of apples, pumpkin and spices. This recipe has choices of wings, legs or breasts. An American dish with hints of Indian cuisine. Would be great with pork or salmon. Prep the chicken sauce and glaze the day before so cooking the chicken before dinner is quick and easy.

    Recipe #488825

    To me Fannie Farmer's recipe is the only "real" Macaroni & Cheese. It's from my 1946 edition of "Fannie Farmer's Boston Cooking School Cookbook". With time on it's side - this recipe is hands down the best for traditional, homemade baked macaroni & cheese - comfort food. Please Note: If you use CHEAP CHEESE you will end up with a BLAND and FLAVORLESS DISH!

    Recipe #135350

    I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

    Recipe #131018

    2 Reviews |  By PaulaG

    This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home.

    Recipe #241967

    From the Cookbook "Crazy Sista Cooking" by Lulu Buffet. The original recipe calls for smoked sausage from Conecuh County, AL. If you can't get that, any good smoked sausage like Kielbasa will work. You can fry or grill the sausage. I prefer mine with the Sausage grilled. Serve with chips, fries, potato salad or coleslaw on the side. Cooking time shown does not reflect chill time for Jezebel sauce.

    Recipe #388212

    We have come to adore this chicken. Part of a meal I created for RSC 8 recipe#161348. Here is just the chicken for those who want a simpler recipe. We use boneless skinless chicken breasts but use whatever you like. This marinade is enough for one whole chicken cut up or 8 pieces. I have included the weight just to give you an idea. Of course, it will weigh more if the pieces have bones.

    Recipe #198417

    This is a dish that I've been making for 20 years. When I was in grade school I used to think I didn't like ribs, mainly because my dad just couldn't cook them properly. The secret is the marinating (something dad didn't do). It takes time but it is worth the effort. I use 2 BBQ grills when I do this. One to grill the meat on and the second to start and add fresh coals as needed.

    Recipe #447492

    I found this in the internet and it is great for whenever you need a BBQ Seasoning. This is one of those BBQ rubs that you can mix in a big batch and use with anything.

    Recipe #384450

    This is a recipe I have been making for years and it is always a hit. It's perfect for outdoor entertaining because you can prep the kabobs and keep them in your refrigerator until you're ready to grill. It's actually best to let it marinate overnight. The flavor from the marinade is awesome!! I like to serve this over rice - with a nice salad and bakery bread...simple and yummy. I hope you enjoy!

    Recipe #241030

    I can't remember where I found this recipe, but it is the only way my family likes eggplant...even the grandkids like it, and that's a miracle! I suggest adding different types of cheeses to the breading if you like because the cheese gives a lot of flavor and crispiness.Shredded cheddar or mozzarella cheese also works well. I also usually double the recipe for a large eggplant.The amount of garlic is also a personal preference.

    Recipe #243084

    I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!

    Recipe #116996

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