No other!

Ingredients / Directions
1/3 cup(s) olive oil
3 tablespoons distilled white vinegar
1 1/2 tablespoons lime juice
1 tablespoon white sugar
1 teaspoon dried thyme leaves
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon ground cayenne pepper
1 scotch bonnet chile pepper
minced
1/4 cup(s) minced green onions with tops
2 cloves garlic
minced
4 skinless
boneless chicken breast halves In a large dish
mix the olive oil
vinegar
lime juice
sugar
thyme
allspice
cinnamon
salt
and cayenne pepper. Stir in the scotch bonnet pepper
green onions
and garlic. Pierce chicken on all sides with a fork
and place in the dish. Cover
and marinate up to 24 hour(s) in the refrigerator
turning occasionally.
Preheat the grill for high heat.
Lightly oil grill grate. Discard marinade
and grill chicken 8 minutes on each side
or until juices run clear.

Unbelievable!

Ingredients / Directions
1/2 cup(s) soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic
minced
1 tablespoon minced onion
1 teaspoon ground ginger
1/2 teaspoon black pepper
1 (1 1/2-pound) beef flank steak In a shallow bowl
combine soy sauce
brown sugar
lemon juice
olive oil
garlic
onion
ginger and pepper. Coat steak with marinade
cover
and refrigerate for at least 6 hour(s).
Preheat an outdoor grill for high heat
and lightly oil grate.
Grill steak for 7 to 8 minutes per side
or to desired doneness.

the best!

Ingredients / Directions
3/4 lb. ground beef
1/2 c. barbecue sauce
1 teaspoon. minced dry onion
1 can (10 oz.) refrigerated biscuits
1/4 c. shredded American cheese Preheat oven to 400 degrees. In a skillet
brown ground beef and pour off drippings.
Stir in barbecue sauce and onion. Separate biscuits and place each biscuit in an ungreased muffin cup(s) or a muffin tin. Press the dough up the sides to edge of muffin cup(s). Spoon beef mixture into cup(s)s.
Bake 10 to 15 minutes or until golden brown. Sprinkle with cheese
return to oven until cheese is melted.

Good stuff!

Ingredients / Directions
4 lb spareribs
1 cup(s) brown sugar
1/2 cup(s) chili sauce
1/4 cup(s) ketchup
1/2 cup(s) dark rum
1/4 cup(s) soy sauce
1 tbsp Worcestershire sauce
1 teaspoon dry mustard
2 garlic cloves,crushed
1/8 teaspoon pepper Cut ribs into bite sized pieces. Line roasting pan with a double thickness of aluminum foil. Place ribs in pan and seal ribs tightly in foil. Bake 1 hr. at 350F.
Unwrap ribs and pour off drippings. Combine remaining ingredients to make a marinade and pour half of marinade over ribs.
Continue baking for 1 1/2 hrs. Lay ribs on barbecue 6 inches from heat. Barbecue for 15-20 mins. Baste ribs with remaining marinade several times while cooking.

Wow!

Ingredients / Directions
# 12oz. (325g) minced beef
# 2 medium onions
peeled and roughly chopped
# 1 small egg
beaten
# half a pint (250ml) tomato ketchup
# quarter pint (125ml) pineapple juice
# 2 tbsp. cooking oil
# salt and pepper
# 4 soft rolls
split # Place the minced beef into a bowl
mix in one of the onions and season with salt and pepper
# Form the mixture into 4 flat round shapes
# Heat the oil in a frying pan and fry the hamburgers for 10 minutes
turning once
# Pour the pineapple juice and ketchup into a pan then add the remaining onion and seasoning
# Bring to the boil
then simmer for about 20 minutes by when the sauce should have started to thicken
# Put the sauce in a jug to pour over the hamburgers
# Place one hamburger in each of the rolls and serve

All good!

Ingredients / Directions
4 lb baby back ribs OR spare ribs
2/3 cup(s) water
1/3 cup(s) red wine vinegar
1 cup(s) ketchup
1 cup(s) water
1/2 cup(s) cider vinegar
1/3 cup(s) Worcestershire sauce
1/4 cup(s) prepared mustard
4 tbsp butter
1/2 cup(s) packed brown sugar
1 teaspoon hot pepper sauce
1/8 teaspoon salt Preheat oven to 350 degrees F.
For basting sauce: In a small bowl
combine the water and the red wine vinegar. Place ribs in two 10×15 inch roasting pans. Pour the basting sauce over the ribs and cover with foil.
Bake at 350 degrees F for 45 minutes (for baby back ribs) OR 1 hour(s) (for spare ribs). Baste the ribs with the sauce again halfway through cooking time.
For barbecue sauce: In a medium saucepan over medium heat
combine the ketchup
water
cider vinegar
Worcestershire sauce
mustard
butter or margarine
brown sugar
hot pepper sauce and salt. Stir well and bring to a boil. Reduce heat to low
cover and simmer for 1 hour(s).
Preheat an outdoor grill for medium heat
and lightly oil grate.
Remove ribs from the oven and transfer to the grill. Discard any remaining basting sauce. Brush ribs generously with the barbecue sauce.
Grill over medium heat for 8 minutes
turn ribs
and grill for 7 more minutes
basting regularly. Internal temperature of the ribs should reach 160 degrees F when done.

Amazing!

Ingredients / Directions
4 top loin pork chops
3/4 cup(s) Italian salad dressing
1 teaspoon Worcestershire sauce Place all ingredients in a self-sealing bag; seal bag and turn to coat chops. Chill for at least 20 minutes (or up to 24 hour(s).

Preheat grill to medium hot. Remove chops from bag
discarding marinade. Grill chops for 8-15 minutes or until juices run clear.

It’s alright!

Ingredients / Directions
2 tablespoons black peppercorns
1 tablespoon plus 2 teaspoons dried thyme
6 bay leaves
crumbled
2 teaspoons whole juniper berries
plus 1/3 cup(s) crushed juniper
6 cup(s)s water
3/4 cup(s) packed light brown sugar
3/4 cup(s) kosher salt
1 beef brisket (about 4 to 5 pound
2/3 cup(s) coarsely ground black pepper In a small mixing bowl
combine the peppercorns
thyme
bay leaves
cloves
garlic and whole juniper berries.

In a saucepan
over medium heat
combine the water
brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture and steep for 1 hour(s).

Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely. Cover and refrigerate for 3 weeks
turning the brisket every couple of days.

Preheat the smoker.

Combine the crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand
press two thirds of the berries and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in a smoker and smoke for about 4 hour(s).

Remove from the smoker and cool for 30 minutes.

lace the brisket in a large Dutch oven
cover with water and place over medium heat. Bring the liquid to a boil
reduce to a simmer and cook for 2 hour(s).

Remove from pan and cool completely. Slice into thin slices and serve.

Outstanding!

Ingredients / Directions
1 slab baby back ribs
Cherry Coke to cover
Cherry Juice
Salt and pepper
1 raw onion
quartered
Cinnamon sticks
1 orange
sliced
1 lemon
sliced
1 lime
sliced
Barbecue sauce
for basting Simmer the beef ribs in the Cherry Coke and 1 or 2 onion quarters in a large pot over medium heat for about a half hour(s).

Meanwhile
prepare the marinade by warming the cherry juice in a large saucepan over medium-high heat. Add salt
pepper
remaining onion quarters
cinnamon
orange
lemons and limes and about 1/2 liter of Cherry Coke. Heat the marinade until near to the boiling point. Refrigerate to marinate the parboiled beef ribs for about 2 hour(s) prior to grilling.

Grill slowly over a low flame or coals for about an hour(s) until done
turning and basting with leftover marinade that has been reheated to boiling or with your choice of BBQ Sauce. the grilling time of 2 or 3 hour(s) is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.

Wow!

Ingredients / Directions
1 (12 ounce) bottle mesquite with lime juice marinade
1 tablespoon garlic powder with parsley
2 teaspoons seasoned pepper
1 (1 1/2- to 2-pound) steak In resealable plastic food bag
combine marinade and seasonings. Set aside 1/4 cup(s) of marinade mixture for brushing on during grilling. Add steak to bag; seal and massage bag so that meat is completely covered with marinade. Marinate in refrigerator 30 minutes to 4 hour(s).

Preheat grill to medium-high. Remove meat from bag; discard used marinade. Grill until desired doneness is reached
brushing often with remaining marinade.

Makes 6 servings.