Sweet and Sour Grilled Chicken

with pineapple and bell peppers 

 

Marinate chicken: (best overnight)

1/8 cup soy sauce

1/8 cup brown sugar

1 can pineapple juice

1/4 cup water

1 TBSP minced garlic

 

Grill Chicken 

Sauce:

 1 TBSP cornstarch__

1/2 cup sugar              ]

1 TBSP cold water     ]

1/4 cup soy sauce       ]      Start with cornstarch mix in liquids slowly, simmer for about 10 min

1/4 cup vinegar          ]        til sugars disolve and sauce thickens slightly

1 clove minced garlic ]

1/2 tsp ground ginger ]

1/2 tsp ground peper_]

 

Saute :

 1/2 medium onion chopped into small pieces  _

1 tsp garlic                                                           ]      Saute onions in oil first til clear add peppers til soft

1 red, yellow and orange bell pepper sliced      _]

Coat and Grill:

 Pineapple wedges coated with brown sugar   -  Grill until warmed through

 Serve all together on a platter pour sauce over 

Steak Kabobs

BBQ Tri-Tip Steak Kabobs

For Kabobs:

Zuccini sliced
Yellow straight or crookneck Squash sliced
Pineapple cubed
Yellow and Green peppers sliced
Cherry Tomatos (optional)

For Marinade:

• 3/4 cup light brown sugar
• 1/2 cup soy sauce
• 1/2 cup pineapple juice
• 1/4 cup water (optional)
• 1/8 cup vegetable oil
• 1 large garlic clove, finely chopped

• 2 lbs boneless tri tip steak, cut into 1/4-inch slices
• Bamboo skewers, soaked in water  
•  
•  
• Combine marinade ingredients and place cubed steak into marinade. Refrigerate for 1 to 24 hours. Put ingredients onto kabobs leaving a little gap in between each item. Grill at 325-350 degrees for 15 min turning half way or until meat is done. This is for a Traeger Grill. 

Grilled Seasoned Pork Loin

Simply coat in Jalepeno olive oil and season with Cavender's All Purpose Greek Seasoning

Grill aprox. 20 min let sit 10 min before cutting.

Grilled Buffalo Wings

Coat with Cavender's all purpose Greek seasoning

Grill until thoroughly cooked

Dip in Wing-Time buffalo wing sauce

Grilled Pork Loin

Season meat with 1/4 cup olive oil, chipolet pepper, black pepper and Mrs. Dash.
Put on the hot grill and baste every 2 to 5 minutes as you turn and cook for aprox. 20 minutes. Cook on direct heat.

Beef Tri Tip Steak

Traditionally thought of as a tougher cut of meat and given to the cow hands this has come around in recent years to be a more accepted cut of meat generally.


Tri Tip Steak

Rub:
Salt, Pepper, Garlic Powder

or

Steak Seasoning

Coat the outer portion of the meat with the seasonings/rub and allow to sit covered in the refrigerator for 6 to 8 hours.


Marinade:

1/2 part Yoshida's Teryaki Sauce w/ 1/2 part water or pineapple juice
marinate for 6 to 8 hours try to remove any air from the bag to allow the juices to touch all surfaces of the meat while it marinates.


Cook:
Barbeque on a hot grill on indirect heat for 20 minutes and allow another 10 minutes once removed from the grill before you cut into it.