Recipe for Bbq! Barbecue Favorites 
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Yield:
1
Ingredients:
Amount Ingredient
SKEWERED BEEF AND ONION MARINADE ----------------
1 x jalapeno pepper seeded and chopped, or more to taste
1 x red onion thinly sliced
2 tsp freshly ground black pepper
2 tbl grape jelly
6 tbl hot-pepper jelly or marmalade
1/3 cup red wine
6 tbl chopped fresh cilantro
one lemon juice of
2 lb beef round cut into 1 1/2- to 2-inch cubes
2 lrg onions cut into eights
----------------- OLD-FASHIONED BARBECUE SAUCE ----------------
1 cup ketchup
2 tbl apple cider vinegar
1 tbl brown sugar
1 tbl whole grain mustard
1 tbl dry mustard
2 tbl worcestershire sauce
12 tsp red pepper flakes
1/2 tsp black pepper
1/2 cup water
1 tsp paprika
1 tsp chili powder
----------------- GRILLED GARDEN VEGETABLES ----------------
2 med zucchini cut into 1/2-inch cubes
1 x red bell pepper cut into 1 1/2-inch cubes
1 x yellow bell pepper cut into 1 1/2-inch cubes
1 x green bell pepper cut into 1 1/2-inch cubes
3/4 lb button mushrooms washed
2 med -sized vidalia onions cut into eights, leaving root intact, up to 3
4 x japanese eggplants cut into 1 1/2-inch slices
olive oil
salt and freshly ground black pepper to taste
Instructions:
Instructions: **Skewered Beef and Onion Marinade**

Mix together the jalapeno pepper, onion, jellies, wine, cilantro and lemon juice in a bowl. Add beef and toss well. Marinate for at least three hours in refrigerator. Bring beef to room temperature before grilling. Preheat the grill. Thread beef and onion alternately on metal skewers. Grill over high heat for approximately 10 minutes, turning a quarter turn every two to three minutes until the meat is brown. Or until done according to personal preference. Let rest for two to three minutes before serving. Serve on achiffonade of romaine.

**Old-Fashioned Barbecue Sauce**

Mix all the ingredients together in a non-reactive saucepan. Bring to a boil. Reduce the heat and simmer for 15 minutes. Store in a glass jar in refrigerator for up to four weeks.

**Grilled Garden Vegetables**

2 medium zucchini, cut into 1/2-inch cubes 1 red bell pepper, cut into 1 1/2-inch cubes 1 yellow bell pepper, cut into 1 1/2-inch cubes 1 green bell pepper, cut into 1 1/2-inch cubes 3/4 pound button mushrooms, washed 2 to 3 medium-sized Vidalia onions, cut into eights, leaving root intact 4 Japanese eggplants, cut into 1 1/2-inch slices olive oil salt and freshly ground black pepper to taste 1 cup chopped fresh mixed herbs (parsley, chives, basil, thyme 1997 Janeen Sarlin, The New Meat LoversCookbook

Notes: BBQ! Barbecue Favorites Summer is here so lets really break in that grill! Invite the neighbors over cause its gonna be a bonanza! Our Home wants you to grill safely, so read the safety tips first!

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