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    39 Recipes

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    These are great made with beef sirloin or pork tenderloin; whatever you're in the mood for. Blanching the green peppers will soften them a little, but not necessary. Grilling over charcoal is a plus.

    Recipe #91330

    Much better than eating hot wings for dinner. This chicken has a bite of it's own....good flavor combo.

    Recipe #78105

    This savory grits dish is not only great for brunch, but really any time of day. Top with freshly ground black pepper and your favorite hot sauce.

    Recipe #76629

    A different way to serve turkey. This is not a slow roasted bird! If you are grilliterate, this can be done using the indirect method with a little hickory or mesquite added to the charcoal.

    Recipe #76518

    This is really good served with garlic smashed potatoes and green beans.

    Recipe #75610

    A different way to serve pumpkin as a side dish. The subtle flavorings let the pumpkin taste come through very well

    Recipe #75373

    I'm not a fan of the crockpot, but this worked great.....use FRESH mushrooms and FRESHLY GROUND BLACK PEPPER....serve with wide noodles

    Recipe #75334

    I've made this for years in the kitchen, usually in 3 gallon batches or more. It freezes well and is a good base for meat sauce if you want to add equal portions of browned, ground beef and Italian sausage

    Recipe #74125

    A recipe from a friend. Not real spicy, but flavorful. Great served in bowls and topped with tortilla chips and cheddar, and in my case, a ton of jalepenos.

    Recipe #73934

    Really good and spicy bean dish that goes well with grilled beef and pork. Add a few splashes of hot sauce towards the end of cooking time.( Without the bacon, this is very good as a vegetarian dish; OR, an ounce or two of chorizo sausage can be used instead of bacon)

    Recipe #73906

    This technique can be applied to bone-in chicken thighs (remove flesh from the bone, and pound)or an even easier option of boneless, skinless chicken breasts. Serve with warm pasta, steamed potatoes, or rice, with a little marinera sauce on both the meat and starch.

    Recipe #71552

    AKA Carne Asada in Spanish circles. Serve as is, or cut the meat slices into bite-sized bits and wrap in warm tortillas! Pico de gallo, cilantro, cheddar cheese and salsa go great with this.

    Recipe #71249

    This technique is time consuming, but worth the wait. Adds a little fat to a non-fat piece of venison (and a lot of moisture) Deer heaven instead of Hog heaven

    Recipe #70346

    From Weber's 'Grill out Times' newsletter. I didn't even change the corny name. Added cayenne pepper the second time around for more heat. Nice, unmessy way to grill chops

    Recipe #60136

    Lot of restaurants in New Orleans serve a version of this with shells on. I like them peeled. Not a low fat dish. Use really fresh shrimp, pepper and thyme.

    Recipe #57061

    Can't take credit for this spicy dip. From food writer Rich Rubin. Lots of herb, big bite. Really neat on fried calamari or shrimp!

    Recipe #56058

    The are great with Tex Mex side dishes, or just a huge salad with Ranch dressing and cornbread. Bone-in chops are fine; just increase the cooking time a little and have a bit more "dry rub" on hand.Enjoy

    Recipe #46422

    Little effort here, but great results! Leftovers are nice on toast.

    Recipe #45596

    A regular chicken can't match the taste of a fresh hen. Very little fat here. Let this bird rest for 20 min. before quartering. Serve with the vegetables and buttermilk biscuits!

    Recipe #40350

    We served a ton of these every week. Slice thin, serve on crusty French rolls with home made or canned beef stock for dipping

    Recipe #40227

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