Barbecued Chuck Roast

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.

Grilled Leek And Sweet Pepper

2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoon unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 oz. fresh fettuccine
1 Tablespoon fresh thyme leaves
Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.
Place the leeks and peppers on the cooking grid directly over the fire.
Grill, turning as needed, until leeks are tender and golden brown, about
10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the
leeks from grill and let cool. Remove the peppers from the grill and place
in a paper or plastic bag and seal; set aside and allow to steam.
When cool, trim root ends from leeks, then cut into thin strips. Peel and
seed bell peppers and cut into thin strips.
Meanwhile, heat a large pot of water to boiling.
Heat butter in a large skillet over medium heat. Add garlic and cook,
stirring frequently, until pale golden. Add vermouth, and reduce to syrupy
consistency. Stir in leeks and peppers and season with salt and pepper.
Salt boiling water, add pasta, and cook until tender but still firm to the
bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme
and serve hot.

Grilled Halibut With Oriental Sauce

1/4 cup orange juice
2 Tablespoons soy sauce
2 Tablespoons ketchup
2 Tablespoons vegetable oil
2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped
1 Tablespoon fresh lemon juice
1/2 Teaspoon oregano
1/2 Teaspoon pepper
1 clove garlic, minced
4 6-oz. halibut steaks, cleaned
Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,
oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the
steaks, refrigerate.
Brush the grill lightly with oil. Light the coals or gas grill for a medium fire.
Place the steaks on the grill rack and cook turning once, about 5 to 6 minutes
per side, or until the steaks flake when tested with a fork.

Grilled Pork Shoulder Steaks

1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram,
garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub
herb mixture on both sides of steaks, pressing into surface.
Place steaks in center of cooking grate. Grill 10 minutes for medium
(160F) or 12 to 14 minutes for well-done (170F), turning once halfway
through grilling time.

Tangy Rib Eye Steaks

1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon Tabasco sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks
In a medium size mixing bowl, combine soy sauce, maple syrup, chopped
garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to
blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a
knife, (this prevents the steaks from curling when barbecuing). Place
steaks in a casserole dish and pour marinade over. Using a fork, punch
holes in steaks so that the marinade penetrates into the steaks. Turn
steaks over and repeat punching holes.
Cover with clear wrap or foil and let marinate in the refrigerator
for at least 1 hour or longer. You can also refrigerate and marinate
overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on
grill and sear one side for about 15 seconds. Turn steaks over and
cook for about 5 minutes, then turn over and cook for another 5
minutes for medium-rare, depending on thickness. Test for doneness by
cutting into the middle of the steak.