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    39 Recipes

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    This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

    Recipe #21151

    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

    The garlic in this dish actually sweetens with the long cooking time. Thinly slice the roast, layer over wide egg noodles. Ladle with the sauce and top with Parmesan!

    Recipe #16557

    The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.

    Recipe #32579

    This simple roast produces a crispy skin and juicy meat with a slight hint of herbs. Goes great with all the traditional chicken side dishes. (Do not baste when cooking)

    Recipe #16992

    Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top

    Recipe #33410

    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

    Always used a complicated cheese sauce for this recipe when in the food biz, but canned soup works fine. Drink any remaining beer. Must supply your own fireplace!

    Recipe #17091

    These fiery little friends are great for race days, tailgate parties and Sunday afternoon playoffs. Not suitable for synchronized water ballet get-togethers, though. After the last touch of oil is added they could be char-grilled if you don't want to heat the oven.

    Recipe #20939

    We used to make this in much larger batches for a restaurant. Yes it has many ingredients, but once you make it and bottle it up, you will have it and your neighbors won't! Great on everything from ribs and chops, to burgers and seafood.

    Recipe #23960

    Full-flavored egg dish for Brunch. Serve with bagels, cream cheese, and home-grown tomatoes.

    Recipe #24067

    These are best when grilled over charcoal. Top with jalepeno-jack cheese. For a bolder twist, baste with creole mustard instead of bbq sauce

    Recipe #36097

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

    Recipe #45596

    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

    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

    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

    A different twist on the hamburger favorite. Serve very hot on CWB's (cheap, white buns) just like Carolina barbecue. Top with slaw and huge dashes of Texas Pete or Tabasco...enjoy

    Recipe #23560

    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 great for brunch! Cut each slice in half and serve on a warm platter, dusted with powdered sugar; maple syrup and REAL butter on the side.

    Recipe #19557

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