Be sure to soak wood chips in water for 30 – 60 minutes

before putting on the grill.

  When using gas grills it’s best to put presoaked wood chips in a

smoker box or wrap them in a piece of aluminum foil with a lot of

holes in it. This keeps your grill from filling up with ash and clogging

the jets. If you are using a charcoal grill or smoker then you can

just put the wood directly on the coals (once they’ve heated up).

  If you haven’t used wood before, start small. Use a 1/4 cup of

presoaked chips on your grill and see what is does for you. One of

the great things about barbecue is the wide variety of experimentation

available to the backyard cook. Wood is a great tool so don’t be

afraid to use it.

  You can make a homemade smoker box by using a tin can. Poke

some holes in the can, then open the lid not quite all the way and

fill with wood chips that have been soaked in water for an hour.

Position the can on the coals before grilling. Wait a little bit until

the wood starts smoking, and commence with grilling.

1 cup Onion, chopped

1/2 cup Vegetable oil

1/2 cup Lemon juice

1/4 cup Soy sauce

1 tablespoon Worcesteshire sauce

1 teaspoon Mustard, prepared

1 pound Sirloin steak, cut in 2″cubes

1 large Green pepper, cut in 1″pieces

2 medium Onions, quartered

2 medium Tomatoes, quartered

1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,

Worcestershire sauce, and mustard; pour over meat and vegetables.

Cover and marinate overnight in refrigerator. Remove meat and

vegetables from marinade, reserving marinade. Alternate meat and

vegetables on skewers.

Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.

When the grill is up up temperature, add wood chips; let them start

smoking. Grill kabobs 5 minutes on each side over coals or until desired

degree of doneness, brushing frequently with marinade.

1-1/2 pounds steak

1 teaspoon. sugar

1/4 cup bourbon

2 tablespoons soy sauce

2 tablespoons water

1 garlic clove, crushed

1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate

steak 4 hours or over night. Soak wood chips in water for 30 minutes, and

add to hot coals just before commencing to grill. Grill steak to desired

doneness. This recipe is good with any cut of steak you like.

4 pounds Round (7-bone chuck roast), Cut 2″ thick

2 teaspoons Meat tenderizer

3 each Green onions, chopped

1 each Garlic clove

1/4 each Green Pepper (diced)

2 each Stalks Celery, diced

1/2 teaspoon Oregano

1/2 teaspoon Rosemary

1 dash Cayenne

1 tablespoon Worcestershire sauce

3/4 cup Burgundy wine

3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.

Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper,

celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat. Refrigerate

overnight, turning meat several times, each time spooning the chopped

ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking,

having meat about six inches from heat, until done as desired. Allow from

50 to 60 minues for total cooking time. Brush frequently during cooking with

any remaining marinade.

1/4 cup orange juice

2 Tablespoons soy sauce

2 Tablespoons ketchup

2 Tablespoons vegetable oil

2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped

1 Tablespoon fresh lemon juice

1/2 Teaspoon oregano

1/2 Teaspoon pepper

1 clove garlic, minced

4 6-oz. halibut steaks, cleaned

1 cup Apple Wood chips

Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,

oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the

steaks, refrigerate.

Brush the grill lightly with oil. Light the coals or gas grill. Soak the

apple wood chips in water for about 45 minutes. When the coals turn white

add the wood chips. When the chips start to smoke place the steaks on the

grill rack and cook turning once, about 5 to 6 minutes per side, or until

the steaks flake when tested with a fork.

12 Giant Prawns, shelled and heads and tails intact

1/4 cup Butter

1 cup Orange juice (freshly, squeezed)

2 tablespoons Sherry

1 teaspoon Orange Zest (grated)

2 each Green onions, tops and white

1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push

skewers through prawns, lengthwise, from head to tail with only 1 to a

skewer. Combine all ingredients in saucepan and cook over medium to

low heat, stirring, until butter is completely melted. Dip skewered prawns

in the orange sauce and position on oiled grill rack about 4 inches above

the coals. Baste liberally with sauce and grill for 2 minutes. Turn the

prawn over and baste again, cooking for another 2 minutes. Smaller

prawn will be done at this point, but continue basting and turning larger

prawn until they are pink and cooked through. Remove from heat

immediately when done, as they will get tough if overcooked. Use any

remaining sauce for a dip for the prawns.

1 pound Large onion

1 pound Red bell pepper

1 pound Green bell pepper

1 pound Yellow squash

1 pound Zucchini squash

1 cup Olive oil

1/3 cup Italian seasoning

Peel onions and cut top-to-bottom in large wedges. Cut tops from bell

peppers, remove core, and cut in large top-to-bottom pieces. Trim ends

from squash and cut in diagonal rounds, about 1/2″ thick. Toss all

vegetables in a large bowl with olive oil and seasoning, breaking up the

onion wedges somewhat. Place in a single layer on a very hot grill

(watch out for the flare-ups!) and grill, turning occasionally, until peppers

are slightly charred and veggies are tender (about 5 minutes).

Serve immediately. These are also good refrigerated, then microwaved

to reheat.

2 medium leeks, green tops trimmed, split up to the root ends, cleaned

1 Tablespoon olive oil

1 large red bell pepper

1 large yellow bell pepper

4 Tablespoon unsalted butter

1 large clove, garlic, minced fine

1/3 cup dry vermouth

salt and freshly ground pepper to taste

12 oz. fresh fettuccine

1 Tablespoon fresh thyme leaves

1 cup Apple Wood chips

Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.

When the coals are covered in gray ash add the presoaked chips to the fire.

When the chips start to smoke place the leeks and peppers on the cooking

grid directly over the fire.

Grill, turning as needed, until leeks are tender and golden brown, about

10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the

leeks from grill and let cool. Remove the peppers from the grill and place

in a paper or plastic bag and seal; set aside and allow to steam.

When cool, trim root ends from leeks, then cut into thin strips. Peel and

seed bell peppers and cut into thin strips.

Meanwhile, heat a large pot of water to boiling.

Heat butter in a large skillet over medium heat. Add garlic and cook,

stirring frequently, until pale golden. Add vermouth, and reduce to syrupy

consistency. Stir in leeks and peppers and season with salt and pepper.

Salt boiling water, add pasta, and cook until tender but still firm to the

bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme

and serve hot.

1/3 cup Brown sugar

1/4 cup Onion, finely chopped

1/4 cup Vinegar

1/4 cup Mustard

1/2 teaspoon Celery seed

1/4 teaspoon Garlic powder

4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard,

celery seed and garlic powder. Bring to boiling, stirring till sugar

dissolves. Preheat grill. Adjust heat for indirect cooking. Place ribs

on grill rack over medium heat. Cover and grill for 1 1/4 to 1 1/2 hours or

till ribs are tender and no pink remains. Brush occasionally with sauce the

last 15 minutes of grilling.

3 Pound Racks baby back ribs

2 Teaspoon Salt

2 Teaspoon Coarse ground black pepper

Apple Juice for Basting

1 Cup Red wine vinegar

2 Cup Onion, chopped

2 Garlic, cloves, minced

1/4 Cup Mustard, yellow prepared

1/2 Cup Brown sugar, packed

2 Cup Ketchup

2 Lemons, thinly sliced

1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath

membrane that covers bone until finger tips can be worked beneath rack

membrane, loosening enough to get firm grip. Then peel membrane off rack.

With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper.

Place ribs, bone-side-down on grill. Grill over low fire 1 1/2 hours, turning

every 15 to 20 minutes, replenishing fire as necessary. Baste with apple

juice at every turn during first half of cooking period either by brushing

on, or simply spraying apple juice from spray bottle. If smoking with

indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender.

Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes.

Add lemon slices. Stir occasionally to keep from sticking. Use sauce as

frequent baste for last half of cooking period, whether grilling or smoking,

being careful not to burn ribs. Serve remaining sauce on side.