Marinated Hickory Steaks

2 (1-inch) round-bone shoulder steaks (about 4 pounds total)

10 small cloves garlic, peeled

Seasoned salt

Pepper

1/2 cup salad oil

1/2 cup wine vinegar

1 tablespoon Worcestershire sauce

Dot each steak with 5 cloves of garlic. Insert the tip of a knife

in the meat and push in the garlic clove as you remove the knife.

Sprinkle the steaks generously with the seasonings. In a bowl

combine the salad oil, vinegar, and Worcestershire sauce for the

marinade. Pour the mixture over the steaks in a shallow dish

and refrigerate overnight, or let stand several hours at room

temperature, turning the meat occasionally. Broil over hot coals

with hickory, approximately 15 minutes on each side, or till done

to your liking: baste frequently with marinade. Heat the remaining

marinade and serve with the steak.

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American Fried Potatoes

6 medium potatoes, uncooked

1/2 cup onions, thinly sliced

1/4 cup oil

1 teaspoon salt

1/8 teaspoon pepper

Prepare 20 charcoal briquettes until they are white hot.  Slice or cube the

potatoes.  Add onions.  Heat oil in a large skillet over hot coals.  Add the

potatoes and onions and fry over medium heat until golden brown.  Turn the

potatoes and onions frequently until they are well browned.  Season with

salt and pepper. Serves: 4.

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Grilled Fruit Medley

1 cup fresh orange juice

1/3 cup balsamic vinegar

1/2 cup sugar

1/2 cup butter, melted

1/2 cup White Zinfandel

1 pear, cut into quarters

2 oranges, cut into 1/4-inch thick pieces

1 banana, peeled and cut in half

1 peach, pitted and cut in half

1 apricots, pitted and cut in half

Optional: sliced French bread and/or vanilla ice cream

In a large shallow bowl, combine the first five ingredients. Add the fruit

and carefully toss to coat the fruit with the marinade. Let the fruit stand

in the marinade for 20 minutes. Drain the fruit and transfer the marinade

to a small saucepan. Place the fruit on a grill over medium-high heat and

grill for 1 to 2 minutes per side. While the fruit is grilling, bring the marinade

to a boil and remove from the heat. Divide the grilled fruit mixture among six

dessert bowls and pour the hot marinade mixture into the bowl as a sauce.

Serve warm with grilled French bread or ice cream, if desired.

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Grilled Salmon

1/4 cup vegetable oil

2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon grated fresh gingerroot

4 (4-ounce) salmon steaks or fillets

Preheat grill. In a small bowl, combine oil, lemon juice, soy sauce and

ginger. Pour marinade over salmon and refrigerate for 1 hour, turning once

to coat. Remove salmon from marinade, reserve remaining marinade. Brush one

side of the salmon with the reserved marinade. Lay brushed side of salmon on

a lightly oiled grill for about 6 minutes. Brush the top side of the salmon

with the marinade. Flip and grill for another 6 minutes, or until done.

Serve immediately.

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Quick Smoked Beans

4 ounces salt pork, cut in 1-inch cubes

2 (1 pound) cans (4-cups) pork and beans

1/2 cup brown sugar

1 teaspoon dry mustard

In a skillet, brown the salt pork.  Remove from heat and drain excess fat.

In a 2-quart bean pot, combine the remaining ingredients.  Top with the

salt pork. Bake uncovered on the grill of a hickory smoker with the hood down

for 1 hour or longer.  Serves: 8.

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Tip:Test of Fire

The temperature of the fire needed depends on the type of meat you are going to cook.

For cuts of meat such as steaks, burgers, and kabobs which you intend to cook rapidly,

use a relatively hot fire. A moderate fire is fine for roasts and larger pieces of meat. For

slower cooking cuts of meat such as pork chops and spareribs, use a slow fire.

An easy way to tell the heat of the fire is to hold your hand over the coals at the height the

food will be for cooking. Begin counting "one thousand one, one thousand two", and so on.

The number of seconds you can comfortably hold your hand over the fire will tell you how hot

the fire is. If you can count to "one thousand two," you have a relatively hot fire; "one thousand

three" or "one thousand four" is about a moderate fire, and "one thousand five" or "one thousand

six" is a slow fire.

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Banana Boats

1 banana, per person

Chocolate chips

Mini marshmallows

Aluminum foil

Carefully peel approximately 7/8 of the way down, inside curve

of banana peel.  Do not entirely remove!  With a knife, cut a wedge

out of the length of the banana, leaving a "boat" to fill.  Fill with

chocolate chips and marshmallows.  Replace the peel.  Wrap in foil. 

Place directly on top of hot coals in the fire ring until the chocolate chips

and marshmallows are melted, approximately 15 minutes. 

Eat with a spoon and enjoy! 

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Grilled Trout with Lemon Butter

4 to 6 whole small trout, cleaned

Salt

Pepper

Vegetable oil

Lemon Butter

2 tablespoons margarine or butter, melted

1/2 teaspoon grated lemon peel

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

Sprinkle the trout cavities with the salt and pepper.  Brush the skin with

the oil.  In a bowl prepare the lemon butter; mix margarine, lemon peel,

lemon juice and Worcestershire sauce together.  Brush the grill with the

vegetable oil.  Grill the fish 3 to 4 inches from medium coals, brushing

with the lemon butter frequently and turning once; cook until the fish flakes

easily with fork, approximately 17 minutes on each side.  Serve with the

remaining lemon butter.

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Barbecue Bread

1 round pumpernickel loaf, cut into 1/2-inch slices

1/2 cup butter or margarine, softened

2 tablespoons prepared mustard

1/2 cup grated Parmesan cheese

1/4 cup snipped parsley

In a bowl combine the butter, mustard, cheese, and parsley.  Mix well.

Spread the mixture on the slices.  Put the loaf together on a large

Piece of foil; going almost to the bottom crust, cut the bread in half

Through the center.  Bring the edges of the foil over the loaf to cover.

Heat at the side of the grill for 20 to 25 minutes or until hot, turning

Occasionally.  Serve hot.

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Honey Mustard Kabobs

1 package boneless turkey breast tenderloins cut into 1 & 1/4-inch chunks

1 red bell pepper, cut into 1-inch chunks

1 yellow or green bell pepper, cut into 1-inch chunks

1 medium onion, cut into 1-inch chunks

1/2 cup prepared honey mustard sauce

Prepare the grill. Alternately thread the turkey and vegetables onto

8 (10 to 12-inch) metal skewers or soaked bamboo skewers. Brush half

of the mustard sauce over kabobs. Grill for approximately 5-inches

from the heat source for 6 minutes. Brush the remaining sauce over the

kabobs, turn and continue to cook approximately 8 minutes or until the

turkey is no longer pink in center.

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