Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn as slow cooking infuses the spices. Remove from oven. (The ribs may ...
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2 tablespoons of salt 1/4 cup of sugar

2 tablespoons of ground cumin 2 tablespoons of fresh ground black pepper

2 tablespoons of chili powder 4 tablespoons of paprika

2 racks of 10 to 12 pork ribs

Basting Sauce

1 3/4 cups of white vinegar 2 tablespoons of hot pepper sauce

2 tablespoons of sugar 1 tablespoon of salt

1 tablespoon of fresh ground black pepper

Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do not turn as slow cooking infuses the spices. Remove from oven. (The ribs may now be covered and refrigerated up to 2 days before grilling) Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve.




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-ribs.html

Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and ...
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1 teaspoon of minced garlic

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/4 cup of melted butter

1/2 lb. of medium sized shrimp

1 lb of boneless chicken breasts

Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken. Turn once or twice while cooking and baste often with remaining marinade. The shrimp are done when they have turned from pink to white. Chicken is done when it is white throughout and if pierced with a toothpick, the escaping juices are clear. Please be careful and do not over cook either of these delicious bite-sized treats.




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-chicken-and-shrimp.html

In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper. Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours or overnight in the refrigerator, turning occasionally...


1/4 cup of olive oil 2 tablespoons of orange juice

2 tablespoons of lemon juice 1 tablespoon of minced fresh rosemary

2 teaspoons of minced garlic 2 teaspoons of salt

1 teaspoon of black pepper 4 whole chicken breasts, skinned, boned and halved

In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper. Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours or overnight in the refrigerator, turning occasionally. Preheat a grill over high heat until hot. Drain the chicken breasts and thread each piece on a skewer. Grill the chicken until done and serve with the garlic sauce below.




Source  :  http://chillapple.blogspot.com/2009/11/grilled-citrus-chicken-with-garlic.html

Preheat an outdoor grill for high heat, and lightly oil the grate. In a large bowl, mix the ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties and place the burger ...
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1 pound of ground beef

1 egg, beaten

1/4 cup of quick cooking oats

1 tablespoon of dried onion flakes

1/2 teaspoon of seasoning salt

1 dash of ground black pepper

2 tablespoons of ketchup

1 teaspoon of dry onion soup mix

Preheat an outdoor grill for high heat, and lightly oil the grate. In a large bowl, mix the ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties and place the burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).




Source  :  http://chillapple.blogspot.com/2009/11/barbecued-burgers.html

Preheat the grill to medium heat. Slice the potatoes as thinly as possible and layer on aluminum foil with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil around the vegetables to form a packet. Place the packet on heated grill and cook for 20 for 40 minutes...


4 red potatoes

1 onion, chopped

4 cloves of garlic, chopped

1/4 cup of chopped fresh basil

1/4 cup of butter

salt and pepper to taste

Preheat the grill to medium heat. Slice the potatoes as thinly as possible and layer on aluminum foil with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil around the vegetables to form a packet. Place the packet on heated grill and cook for 20 for 40 minutes, depending on the thickness of the potato slices. Turn packet halfway through cooking.

Source  :  http://chillapple.blogspot.com/2009/11/scalloped-potatoes-for-bbq.html

Wrap the onion wedges with bacon and secure with the long wooden picks and place in a large shallow dish. Combine the sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour. Remove the onion wedges from the marinade, reserving marinade. Grill on a covered grill...


Soak long wooden picks in water 30 minutes before threading

with onion wedges.

Ingredients:

2 large sweet onions, cut in wedges

8 thick hickory-smoked bacon slices, cut in half

2 tablespoons light brown sugar

2 tablespoons balsamic vinegar

1 tablespoon molasses

Wrap the onion wedges with bacon and secure with the long wooden picks and place in a large shallow dish. Combine the sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour. Remove the onion wedges from the marinade, reserving marinade. Grill on a covered grill, over medium-high heat (350 degrees to 400 degrees) for 20 minutes or until onion wedges are crisptender, turning and basting occasionally with reserved marinade
.


Source  :  http://chillapple.blogspot.com/2009/11/bacon-glazed-grilled-onions.html

Add the boiling water to the bulgur wheat in a small bowl and
let sit for about an hour. The wheat will swell to about double
in size. Steam the quartered mushrooms for about ten minutes
...


2 Tbs. bulgur wheat

1 pound mushrooms, halved or quartered

1 cup diced onion

1/2 cup rolled oats

2/3 cup cooked brown rice

1/2 cup shredded low−fat mozzarella cheese

2 Tbs. shredded low−fat cheddar cheese

2 Tbs. low−fat cottage cheese

1/2 tsp. salt

1/2 tsp. garlic powder

dash of pepper

2 Tbs. cornstarch

olive oil cooking spray

1/4 cup boiling water

1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and

let sit for about an hour. The wheat will swell to about double

in size. Steam the quartered mushrooms for about ten minutes

or until tender. Remove and steam onions for about ten minutes

or until they become translucent. Keep these two ingredients

separated and set them aside. Add 1/2 cup water to the oats

and let them soak for about ten minutes. Drain any excess water

from the bulgur wheat and oats, then combine the grains with

the mushrooms, rice, cheeses and spices in a food processor

and pulse four or five times until ingredients are chopped fine

but not pureed. Pour the mixture in a bowl and add the steamed

onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive

oil cooking spray and place it over medium−low heat. Measure a

1/2 cup of the patty mixture at a time into the pan and shape

with a spoon into a 3" round patty that is about 1/2" thick.

Cook for two to four minutes per side or until light brown on

the surface. When all of the patties have been browned, arrange

them on a lightly sprayed baking sheet and bake them for 20 to 25

minutes in the oven. Be sure to turn them over halfway through the

cooking time. Patties may be frozen once they have cooled.




Source  :  http://chillapple.blogspot.com/2009/11/gardenburger.html

fresh ground black pepper, to taste Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing
bowl. Form into 8 patties ...


2 garlic cloves, minced

3 tablespoons fresh mint, chopped

1−1/2 cups non/lowfat yogurt

1−1/2 pounds ground turkey, lean

2−1/4 teaspoons feta cheese, crumbled

6 pita bread loaves, cut in half

1−1/2 tomatoes, sliced

1−1/2 red onions, sliced

fresh ground black pepper, to taste Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing
bowl. Form into 8 patties and sprinkle with pepper. Broil 5−10 minutes per side or until turkey is cooked through. Serve in pita bread with tomatoes, onions and yogurt sauce.




Source  :  http://chillapple.blogspot.com/2009/11/greek-burgers.html

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork...



2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on

beef, chicken, lamb or pork.




Source  :  http://chillapple.blogspot.com/2009/11/carolina-bbq-rub.html

4 pounds Round (7−bone chuck roast), Cut 2" thick 2 teaspoons Meat tenderizer 3 each Green onions, chopped 1 each Garlic clove 1/4 each Green Pepper (diced) 2 each Stalks...

4 pounds Round (7−bone chuck roast), Cut 2" thick

2 teaspoons Meat tenderizer

3 each Green onions, chopped

1 each Garlic clove

1/4 each Green Pepper (diced)

2 each Stalks Celery, diced

1/2 teaspoon Oregano

1/2 teaspoon Rosemary

1 dash Cayenne

1 tablespoon Worcestershire sauce

3/4 cup Burgundy wine

3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.

Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper,

celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat. Refrigerate

overnight, turning meat several times, each time spooning the chopped

ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking,

having meat about six inches from heat, until done as desired. Allow from

50 to 60 minues for total cooking time. Brush frequently during cooking with

any remaining marinade.


Source : http://chillapple.blogspot.com/2009/11/barbecued-chuck-roast.html