BBQ CORNISH GAME HEN

2 Cornish Game Hens

Brine:
1 gallon water
1/2 cup brown sugar
1/2 cup kosher salt

Mix together until salt and sugar are dissolved. Pour mixture into a 2-gallon ziplock bag, add game hens and brine in refrigerator for 4 hours.

Dry Rub:
1 tbsp. Smoked Paprika
1 tbsp  Onion Powder
1 tsp ground Thyme
1/2 tsp Sage
1/2 tsp black pepper

Remove both hens from brine. Rinse off and pat dry. Rub with oil (I used avocado oil) then rub hens with dry rub.

Heat smoker/bbq to 250° Fahrenheit.  Put hens on bbq rack and cook until temperature is between 155° to 160°. Juice from hens will be clear. Remove from heat and let rest for 5 minutes. Serve and enjoy.

Note: I substituted, in the dry rub, Paprika for smokey Paprika and smoky Black Pepper for the Black Pepper.

Sue's Oven Barbecue Ribs

Pork Ribs
Lemon Juice
1 Small Onion, sliced
1 cup Catsup
1/4 cup Brown Sugar
1/4 cup Vinegar
1 teaspoon Dry Mustard
1 teaspoon Chili Powder
1/2 teaspoon salt
1/2 teaspoon Paprika
2 tablespoons Worchestershire Sauce

Place Pork Ribs in a baking dish. Douce with lemon juice. Place slices Onion on top. Cover and bake for one hour.

While meat is cooking, mix remaining ingredients on a bowl to make BBQ mixture.

Remove pan from oven. Discard juices from meat. Pour BBQ mixture over meat, cover and bake for one more hour.

Mardene's BBQ Turkey

TURKEY STEAKS or Turkey Tenders
1 cup SOY SAUCE
1 cup COOKING OIL
2 cups 7-UP
GARLIC SALT, to taste

Combine 7-up, oil, soy sauce and garlic salt in large bowl. Mix well. Add Turkey and marinate over night. Stir periodically. Remove turkey from marinade and barbecue.
Note: I have used Chicken Breasts when Turkey Tenders or Steaks were not available

Ed's Spicy Spam Kabobs

1/4 cup Lemon juice
3 tbsp Minced onion
1 tbsp Olive oil
1 tsp Dried leaf thyme
1 Garlic clove, minced
1/2 tsp Whole oregano leaves
1/4 tsp Red pepper flakes
16 Pea pods
1 8-oz can Pineapple chunks packed in -light juice, drained
1 12-oz can SPAM Luncheon Meat, cut into 24 cubes
1 Red bell pepper, cut into -1″ pieces
4 cup Hot cooked rice

Combine first 7 ingredients in 9x12″ dish. Wrap pea pods around pineapple chunks. Alternately thread SPAM cubes, pineapple chunks, and bell pepper pieces on eight skewers. Place in dish with marinade.
Cover and marinade 2 hours, turning occasionally. Grill kabobs over medium-hot coals 10 minutes, turning occasionally. Or, broil 5″ from heat source 8-10 minutes, turning occasionally.
Serve with hot cooked rice.  Serves 4.

Dry Rib Rub

1 tablespoon cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

for Pork Shoulder add:
7 tablespoons brown sugar
1/2 tablespoon granulated garlic
1/2 tablespoon onion salt

Instructions for baby-back Pork Ribs:
Remove the thin layer of skin that covers the meat of the ribs. I found this easier to do if they were a little bit on the frozen side.
Rub the dry rib rub on the outside of the ribs and let them sit for at least 30 minutes. I have let them sit overnight to be ready to smoke them in the morning. That works well.
Follow your smoker instructions.
I removed them from the smoker after about 2 hours. Wrapped the ribs in heavy duty aluminum foil and baked them in a 250 degree for about 3 hours or until tender. Be careful, if you bake them too long they will fall off the bone.
Slap them on the grill, coat with your favorite rib sauce and enjoy. (My favorite sauce is Bone Suckin' Thicker Style: http://www.bonesuckin.com/)

Chili's Fajitas

SERVES 4
Ingredients

For the Marinade
1/4 cup lime Juice
1/3 cup water
2 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

(**I substitute the liquid smoke and cayenne pepper for 1-2 Tsp of regular taco seasoning only because I didn't have the other ingredients on hand. It still turns out SO yummy!**)

Meat

1 lb top sirloin steak or boneless skinless chicken breast

Vegetable Sauce

2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil

Vegetables

1 large Spanish onion, sliced thin
1/2 green pepper, sliced thin
1/2 red pepper, sliced thin
1/2 yellow pepper, sliced thin

Directions

1. Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.
2. Discard leftover marinade.
3. Grill meat over medium flame 4-5 minutes on each side.
4. Cut meat into thin strips.
5. Set aside and keep warm.
6. Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
7. set aside.
8. Cook onion and peppers in oil until brown.
9. Remove from heat.
10. Pour reserved mixture over onions and peppers.
11. Combine meat, onions, and peppers.

Serve with warm tortillas, fresh diced tomatos, guacamole, shredded cheese and lettuce! The really do taste exactly like Chili's Fajitas!

Asian BBQ Chicken

This is a delicious recipe. The only alteration I made was adding two TBSP of olive oil to my marinade to keep the chicken from burning and sticking to the grill. I guess you could always lower the heat and oil the grill down! :)

Yield: 4 servings (serving size: 2 thighs)


Ingredients:

1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onion tops (optional)

Preparation:

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally. Prepare grill. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Nutritional Information

Calories: 297 (23% from fat)
Fat: 7.7g (sat 2g,mono 2.4g,poly 1.9g)
Protein: 39.2g
Carbohydrate: 16.1g
Fiber: 0.4g
Cholesterol: 161mg
Iron: 2.7mg
Sodium: 706mg
Calcium: 39mg